Healthy Mantra

Sweets & desserts

  • Healthy atta ladoo

    Healthy atta ladoo

    Ingredients
    • Whole wheat atta – 1 cup (approx. 150 gms)
    • Cows ghee – ¼ cup [you can add more 1-2 tsp to adjust binding]
    • Chopped almonds – 3 tsp
    • Roasted whole black pepper (crushed) – 2 tsp
    • Jaggery powder / mishri powder – ¼ cup sugar
    • Oats powder – 2 tsp
    • Green elaichi powder- ½ tsp
    Method
    1. In a pan add whole wheat flour roast on medium to slow flame for 5-10 minutes or till it starts to change its colour. Now add cow’s ghee and oats powder again roast for 3-4 minutes on slow flame.
    2. Now empty the mixture in a plate and let it get cool down. Once cool add brown sugar powder, nuts, elaichi powder and roasted crushed black pepper. Mix well and prepare lemon size ladoos.
    3. It can be stored in air tight container at room temperature for upto 35 days.
  • Shahi halwa

    Shahi halwa

    Ingredients
    • Cow ghee – 2 tsp
    • Semolina (rawa) – 3 tsp
    • Grated jaggery – 1 tsp
    • Hung curds – 3 tsp
    • Elaichi powder (cardamon)– a pinch
    • Rose water optional – ½ tsp
    • Chopped unsalted pistas- 1 tsp
    • Saffron 1 strand in 1 tsp hot milk
    Method
    1. In a pan add 2 tsp ghee and 3 tsp semolina roast till golden brown.
    2. Now switch of the gas and let it get cool completely now add grated jaggery and hung curd mix well.
    3. Now turn on the gas and cook for 2 mins on medium flame. Add saffron milk for colour, cardamon powder, rose water (optional) mix well serve in your favourite dish garnish with pistas and rose petal
  • Healthy brownie

    Healthy brownie

    Ingredients
    • Wheat flour /almond flour (gluten-free alternative: almond meal) – 2 cups
    • Dates paste – 1 cup
    • unsweetened cocoa powder – ¾ cup
    • baking powder – 1 tsp
    • salt – 1 tsp
    • mashed avocado – 1 cup or eggs – 2
    • cows milk (for dairy-free use almond milk) – ½ cup
    • water – 1/3 cup
    • vanilla extract – 1 tsp
    • chopped walnuts – ¼ cup
    Method
    1. Preheat the oven to 180 ͦ
    2. Combine dry ingredients (flour, cocoa powder, baking powder, and salt) in a mixing bowl.
    3. Beat together the mashed dates paste, avocado or egg, milk, water, and vanilla extract in another bowl. Add the dry ingredients, mixing until well combined. Optional: gently combine mixed walnuts.
    4. Grease a baking pan, and pour in mixture.
    5. Bake for 30-40 minutes, or until toothpick comes out clean. Let brownies cool completely before cutting into squares and serving. Enjoy!
  • Makhana kheer

    Makhana kheer

    Ingredients
    • Makhana coarsely grinded- 2 tbsp
    • Milk- 150 ml
    • Saffron strand – 1 no.
    • Dates puree / chopped dates- 1 tsp
    • Chopped almonds – 1 tsp
    • cardamon powder- a pinch
    Method
    1. In a pan add milk and makhana let them cook for -5 minutes on medium flame.
    2. Now add dates puree cook for another 2 minutes. Switch off flame and add almonds,cardamon powder plus saffron strand.
    3. Serve it in a bowl.
  • Home-made cerelac

    Home-made cerelac

    Ingredients
    • Ragi flour- half cup
    • Rice flour : green moong dal split flour- 1:1
    • Jowar flour- 2 tbsp
    • Bajra flour – 2 tbsp
    • Sabudana flour [sago] – ½ cup
    • Saunth powder (ginger powder) – 2 tsp
    • Roasted Flaxseeds powder- ¼ cup
    Method
    1. In a pan dry roast ingredient one by one for 3-4 minutes or till you get nice aroma on medium flame, except roasted flaxseed powder & saunth powder.
    2. Cool each ingredient and mix together along with saunth and roasted flaxseeds.
    3. This can be taken with you while you travel with baby simply add boiling milk or water as per your baby comfort along with jaggery or sugar.
    4. This can be stored at room temperature for upto 18-20 days.
  • Dhole bar

    Dhole bar

    Ingredients
    • Ragi flour- 1 cup
    • Cows ghee – 3 tbsp
    • Amla candy,chopped roughly- 1 cup
    • Walnuts coarsely grounded- 1 cup
    • Peanuts roasted and coarsely grounded- ½ cup
    • Jaggery- ½ cup
    • Tray to set the bar
    • Green cardamom powder- 1 tsp
    Method
    1. In a pan add ghee once it becomes hot add ragi flour, walnuts, coarsely grounded peanuts and saute them on medium flame for about 3-5 minutes.
    2. Now time to add amla candy again saute for 3-4 minutes. Drop on grated jaggery and cardamon powder saute till the jaggery is melted.
    3. Once the mixture becomes sticky switch off the gas and put in the pre-greased tray. Allow it to set little and cut into bar rectangle shape.
    4. It can be stored in air tight container for 15-20 days at room temperature.
  • Apple rabdi

    Apple rabdi

    Ingredients
    • cows milk – 1 ½ cup
    • Grated apples (with skin)- 1 tbsp
    • Cardamom (elaichi) powder- ¼ tsp
    • Nutmeg (jaiphal) powder- a pinch
    • Saffron strands- 1 no
    • Jaggery- ½ tsp
    • Pistas, chopped- ½ tsp
    Method
    1. In a deep pan pour milk bring it to boil add saffron strand as well and simmer it for 10 to 12 minutes keep stirring and scraping the sides of the pan.
    2. Now add the grated apple & jaggery, mix well and simmer for another 2 to 3 minutes, while stirring in between and scraping the sides of the pan.
    3. Time to drop the cardamom powder and nutmeg powder, mix well and keep aside to cool.
    4. Serve chilled garnish with chopped pistas.
  • Healthy carrot halwa

    Healthy carrot halwa

    Ingredients
    • Grated red carrot- 2 cups
    • cows milk- 1 ½ cup
    • Jaggery- 4 tbsps
    • Elaichi powder- ½ tsp
    • Chopped almonds & pistas for garnish
    Method
    1. Steam the grated carrots for 10 minutes or till they are soft.
    2. ake out steam carrots in a vessel pour in milk & cook for 2 minutes.
    3. Add jaggery in the vessel keep stiring coom till milk is absorbed & jaggery is melted. Time to add elaichi powder mix well.
    4. Serve it & garnish it with chopped nuts.
  • Matcha Latte

    Matcha Latte

    Ingredients
    • Mishri powder – ½ tsp
    • cows milk / unsweetned almond milk- 1 cup
    • Matcha tea – 1 tsp
    Method
    1. In a pan add milk bring it to boil add mishri water mix well.
    2. Now in a cup add matcha tea powder & this hot milk.
    3. Serve it hot & enjoy.
  • Short Cake

    Short Cake

    Ingredients
    • Ryvita cracker, crushed – 1 no.
    • Crushed almonds- 1 tsp
    • yoghurt whipped- 1 tbsp
    • Chopped dates- 1 tsp
    • fresh strawberries/other seasonal fruit chopped- 1 tbsp
    Method
    1. Take a short glass layer yogurt first then add crushed ryvita cracker, remaining yoghurt,chopped dates,crushed almonds & finally fruits.
    2. Serve it immediately.
  • Oats Ladoo

    Oats Ladoo

    Ingredients
    • Plain oats – ½ cup
    • White sesame seeds- ¼ cup
    • Green cardamoms- 2 nos
    • Jaggery – half cup
    Method
    1. In a pan dry roast oats & sesame seeds together until they are light golden. Empty and keep it to cool.
    2. In same pan put jaggery allow it to met now add oats and white sesame seeds. Mix together.
    3. Let it get slightly cool and now roll them into balls & store them into air tight container in the refrigerator.
  • Quinoa Muffin

    Quinoa Muffin

    Ingredients
    • Flaxseeds powder- 1 tsp
    • Water as required
    • Mashed banana- 1 tbsp
    • Coconut yogurt/ yoghurt- 1 tsp
    • Maple syrup/raw organic honey- ½ tsp
    • Oat powder- 1 tsp
    • Quinoa flakes- 30 gms
    • Baking powder- ¼ tsp
    • Cinnamon powder- ¼ tsp
    • Nutmeg powder- a pinch (optional)
    • Vanilla extract- 2 drops
    • Salt a pinch
    Method
    1. Heat the oven to 350ºF. Grease muffin tin and set aside.
    2. Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
    3. In a small bowl, beat together banana, yogurt and syrup (add vanilla extract also, if using). Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stir able and soft).
    4. Fill each cup ¾ of the way full. Let rest for 5 minutes before baking.
    5. Bake on the center rack for 24 – 26 minutes until a cake tester inserted into the center comes out clean.
    6. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Serve it you can store it in air tight container for 6-8 days in refrigerator.
  • Chocolate Truffle Balls

    Chocolate Truffle Balls

    Ingredients
    • Unsweetened coco powder – 1 tsp
    • cows milk – 1-2 tsps
    • Powdered mishri sugar – 1-2 tsps
    • ryvita crackers- 4 nos
    • Almonds crushed- 1 tsp
    • Oats powder- 1 tsp
    Method
    1. Place the crackers in a zip lock bag and powder it finely using a rolling pin. Alternatively, run it in the food processor.
    2. Combine the coco powder, sugar, almonds crushed,powdered crackers and oats powder in a bowl.
    3. Add milk little by little to the bowl and start mixing everything to form a soft chocolate dough. The mixture will be very sticky at this stage.
    4. Makes walnut size balls now or you can cover the bowl and keep the mixture in the freezer for a 30 minutes.
    5. After a 30 mins in the freezer, the chocolate dough will be more manageable.
    6. Start rolling out small balls using your hands & place in an air tight container.
    7. Refrigerator it in an air tight container it will last upto 10-12 days.
  • Healthy Phirni

    Healthy Phirni

    Ingredients
    • paneer grated- 10 gms
    • Almonds powder- 1 tsp
    • cows milk- 100 ml
    • Saffron strands , Few
    • Cardamom Powder- a pinch
    • Organic honey- ½ tsp
    Method
    1. In a pan add milk to a saucepan and bring it to boil.
    2. Once the milk is boiled, add the grated paneer. Cook it further on medium to slow heat till it becomes thicker.
    3. Later, add honey, almonds powder, green cardamom powder and saffron strands to the milk.
    4. Serve it hot.
  • Chocolate Mousse

    Chocolate Mousse

    Ingredients
    • Ripe avocados- 2 tbsp
    • Unsweetened cocoa powder- ½ tsp
    • Almond milk/ cows milk- 50 ml
    • Organic honey- ½ tsp
    • Chopped almonds- 1 tsp
    Method
    1. Place avocados, cocoa powder, Almond milk/low fat milk, organic honey in the jar of a blender.
    2. Puree until smooth, stopping when needed to scrape down the sides. The mixture will be very thick and mousse-like. Add a little more Almond milk/low fat milk, if needed.
    3. Spoon the pudding into dessert cups and top with almonds, if desired
    4. You can also freeze for an hour & serve it chilled.
  • Bar treat

    Bar treat

    Ingredients
    • Plain Greek yogurt- 1 small pack
    • Sugar free muesli- 1 tbsp
    • Berries/chopped apple- 2 tbsp
    Method
    1. Line a baking sheet with parchment paper and set aside.
    2. Mix Greek yogurt in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with sugar free muesli,berries/apples.
    3. Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares.
    4. Serve immediately and keep stored in the freezer in an airtight container or bag.
  • Oats Cake

    Oats Cake

    Ingredients
    • Oats- ½ cup
    • Boiling water- 1 cup
    • Jaggery powder / coconut sugar – 3 tbsp
    • Egg whole- 1 no
    • Butter- 1 tbsp
    • Vanilla essence- ¼ tsp
    • Baking soda- ½ tsp
    • Whole wheat flour- 20 gms
    Method
    1. Preheat the oven to 170 degree C. Grease your baking tray and keep it ready.
    2. In a bowl, mix the boiling water and oats and let the oats soak up the water. Mix together the butter and sugar. Gently add egg to the mixture one at a time.
    3. In another bowl, mix together your baking soda, a pinch of salt, vanilla essence, whole wheat flour and mix well. Add this mixture to the butter mixture followed by the soaked oats and keep stirring all the while to avoid lumps. Mix well and pour in the baking tray. Let your cake bake for about 30-35 minutes.
    4. Serve it & enjoy.
  • Fruit Custard

    Fruit Custard

    Ingredients
    • cows milk- 100 ml
    • Custard powder- 1 tsp
    • Raw organic honey – ½ tsp
    • Mix fruits (apple, banana,pomegranate, grapes)- ½ cup
    Method
    1. Mix vanilla custard powder with 2 tbsp milk to make a custard paste.
    2. Add this paste to the milk and keep stirring continuously till it becomes thick.
    3. Cool it and refrigerate it.
    4. In a bowl add the fruits and pour the custard over it.
    5. Serve chilled.
  • Coconut Chia Pudding

    Coconut Chia Pudding

    Ingredients
    • cows milk- 100 ml
    • Vanilla extract- ¼ tsp
    • Chia seeds- 1 tsp
    • Shredded unsweetened coconut- 1 tsp
    • Fresh fruit- 1 tbsp
    Method
    1. In a pitcher add coconut, chia seeds, milk, and vanilla mix until very well combined.
    2. Place in the refrigerator and allow to chill for at least 30 minutes.
    3. Serve with fresh fruit of your choice.
  • Pumpkin Parfait

    Pumpkin Parfait

    Ingredients
    • Pumpkin puree (unsweetened)- 2 tbsp
    • Pears/fruits of your choice- 1 tbsp
    • Raw organic honey- ½ tsp
    • Ground nutmeg- a pinch
    • Ground cinnamon powder- ¼ tsp
    • Greek yogurt- 1 tbsp
    • Nourish organic muesli / roasted oats – 2 tbsps
    Method
    1. Add the pumpkin,fruit, raw organic honey, nutmeg and cinnamon to the food processor and mix until well combined.
    2. Layer the pumpkin mixture with yogurt and sugar free muesli into bowl or glass. Garnish with a sprinkle of ground cinnamon.
    3. Enjoy!
  • Banana Zucchini Cups

    Banana Zucchini Cups

    Ingredients
    • Ground flaxseed – 1 tsp
    • Water – 2 tbsp
    • Almond butter (or peanut butter)- 1 tsp
    • Pure maple syrup/raw organic honey- ½ tsp
    • Over-ripe bananas- 2 nos.
    • Zucchinis (2 cups grated, don’t squeeze water out)- 3 tbsp
    • Cows milk/almond milk (unsweetened)- 1 tbsp
    • Vanilla extract- 2 drops
    • Rolled oats- 2 tbsp
    • Baking powder- ¼ tsp
    • Cinnamon powder- ½ tsp
    • Salt a pinch
    Method
    1. Preheat oven to 375F (190 °C) line the muffin tray with muffin paper or silicone paper.
    2. Place flax and water in small bowl. Stir and set aside to “gel.”
    3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, low fat milk, vanilla extract, almond butter, raw organic honey, and flax mixture, stirring to combine.
    4. Add oats, baking powder, and cinnamon powder, salt. Stir until just combined.
    5. Spoon mixture into muffin cups, filling to the top.
    6. Bake for 20-25 minutes, or until a fork comes out clean. Serve it you can also store cooled oatmeal cups in an air-tight container in the refrigerator.
  • Healthy Halwa

    Healthy Halwa

    Ingredients
    • Rajgira Atta/Amaranth Flour- 15 gms
    • Cows milk/unsweetened almond milk- 100 ml
    • cows ghee- ½ tsp
    • Jaggery powder / coconut sugar – 1 tsp
    • Sliced Almonds- 1 tsp
    • Fresh Cardamom Powder- ¼ tsp
    Method
    1. Keep milk for boil once milk comes to good boil off flame add sugar.
    2. Heat ghee in a pan saute until atta becomes brown and aromatic, keep stirring non-stop and do this only in low flame if not atta will get burnt.
    3. Rajgira atta takes times to get roasted properly so don’t be in a hurry and don’t try to increase the flame, it will burn the flour.
    4. Once rajgira atta gets roasted well add boiled milk and stir well to avoid any lumps, if any lumps gets formed break it from back of ladle.
    5. Add cardamom powder mix well off flame sprinkle sliced almonds.
    6. Serve hot or warm.
  • Vermicilli Kheer

    Vermicilli Kheer

    Ingredients
    • Cows ghee- ½ tsp
    • Green cardamom powder- ¼ tsp
    • Whole wheat vermicelli noodles, broken into 4 to 5 inch pieces, use thai rice vermicelli for gluten free-15 gms
    • Unsweetened almond milk/ cows milk- 1 cup
    • Jaggery powder / coconut sugar / dates powder – 1 tsp
    • Saffron strand- 1 (optional)
    • Crushed almonds- 1 tsp
    Method
    1. In the pan heat ½ tsp ghee and vermicelli noodles and roast over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.
    2. Add low fat milk sugar, vanilla and and bring to a boil. Reduce heat to low-medium and continue to cook until the noodles are cooked through.
    3. Continue to cook for 3 to 4 minutes or until desired consistency. The pudding will thicken more once cool.
    4. Garnish with crushed almonds. Chill, discard the clove and serve.
  • Banana Sticks

    Banana Sticks

    Ingredients
    • Ripe Banana- 1
    • Wooden screwer- 1
    • Melted dark chocolate – 1 katori
    Method
    1. Cut 1 firm (but ripe) banana in half and peeled pu in wooden screwer.
    2. dip in melted chocolate keep in aside for 5 mins
    3. Enjoy it.
  • Fruity Broken Wheat

    Fruity Broken Wheat

    Ingredients
    • Broken Wheat (daliya)– 15 gms
    • cows milk- 100 ml
    • Water as required
    • Jaggery powder / coconut sugar / dates powder – 1 tsp
    • Apple chopped- 1 tbsp
    • Powdered Cardamom – ¼ tsp
    Method
    1. Blend daliya & milk together in a food processor.
    2. In a pan put this mixture & let the daliya gets cooked, as the daliya becomes sof add little water to bring down the temperature& add sugar. Boil for a minute then switch off the flame.
    3. Now sprinkle cardamom powder & chopped apple mix well & serve it hot.
  • Matcha Chia Pudding

    Matcha Chia Pudding

    Ingredients
    • Cows milk/unsweetened almond milk- 100 ml
    • Chia seeds- 1 tsp
    • Organic honey- ½ tsp
    • Matcha- 1 tsp
    • Vanilla extract- ½ tsp
    • For serving- 2 slice apple/handful raspberries
    Method
    1. In an individual air-tight container, combine the chia seeds and 1 tsp. matcha and stir together.
    2. Add in vanilla extract, honey, and low fat milk blend and stir to combine. Place in the refrigerator overnight, or for at least 5-6 hours, to allow the chia seeds to get all cozy and plump.
    3. Serve it chilled with garnish.
  • Flaxseeds Ladoo

    Flaxseeds Ladoo

    Ingredients
    • Almond powder- 1 tbsp
    • Dates chopped- 2 tsp
    • Flax seeds- 1 tbsp
    • Cinnamon powder- ¼ tsp
    • Elaichi powder- a pinch
    • Ginger powder/saunth- 1 tsp
    Method
    1. Combine all and pulse the mixture until they are sticky
    2. Take out the mixture & make walnut size laddos.
    3. Store it in a air tight container for 8-10 days
  • Watermelon Candy

    Watermelon Candy

    Ingredients
    • Cubed seedless watermelon- 2 slices
    • Fresh mint leaves, chopped- 1 tbsp
    • Freshly squeezed lime juice- ½ tsp
    Method
    1. Add the cubed watermelon to a blender, followed by chopped fresh mint and lime juice. Blend until well pureed.
    2. To remove the bits of watermelon and mint leaves, press the blended mixture through fine mesh sieve it. This will leave you with a smooth, watermelon liquid mixture.
    3. Pour the liquid into Popsicle molds and freeze for an hour in order to solidify enough to add popsicle sticks, then freeze another 3-5 hours to set.
  • Banana Chia Pudding

    Banana Chia Pudding

    Ingredients
    • Water as required
    • Chia Seeds- 1 tsp
    • Ripe Banana- 1 small
    • cows milk/unsweetned almond milk- 100 milk
    • Ground Cinnamon powder- ¼ tsp
    • Pinch of Salt
    Method
    1. In a medium size bowl mash the banana until soft enough to stir.
    2. Add the remainder of the ingredients and stir until combined.
    3. Cover and put in the fridge overnight (or at least 2 hours)
    4. Enjoy!
  • Mixed Fruit Parfait

    Mixed Fruit Parfait

    Ingredients
    • plain yogurt- 30 gms
    • Roasted flaxseeds- 1 tsp
    • Mixed fruits- 3 tbsp
    • Cinnamon powder- ¼ tsp
    Method
    1. Blend yogurt & flaxseeds in a small mixing bowl.
    2. In a glass put mix fruit layer then add yoghurt layer,again mix fruit layer then yoghurt layer garnish with the cinnamon powder.
    3. You can refrigerate for hour and enjoy chill.
  • Healthy Bar

    Healthy Bar

    Ingredients
    • Dates, deseeded- ¼ cup
    • Raw organic honey- ¼ cup
    • Peanut butter or almond butter- ¼ cup
    • Roasted unsalted almonds, roughly chopped- ¼ cup
    • Rolled oats- ½ cup
    • Cinnamon powder- 1 tsp
    Method
    1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
    2. Toast your oats and almonds in a pan or until slightly golden brown. Otherwise, leave them raw if you prefer it.
    3. Place oats, almonds, and dates in a large mixing bowl – set aside.
    4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
    5. Once thoroughly mixed, transfer to a baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
    6. Press down firmly until uniformly flattened you can use the spatula for the same. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
    7. Remove bars from pan and chop into 1 inch square. Store in an airtight container in refrigerator for up to a 20-25 days.
  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Ingredients
    • Oats powder- ¼ cup
    • Almonds/Badam- ¼ cup
    • Pistas- ¼ cup
    • Walnut whole- 12
    • Dates,chopped- 10
    • Dried Figs- 8
    • Sesame Seeds- 2 tbsp
    • Flax Seeds powder- 1 tbsp
    • Cardamom Powder- ½ tsp
    Method
    1. Make sure all the ingredients are at room temperature. Roast slightly for a minute almonds, pistas, and walnuts. Chop the nuts or coarsely grind them.
    2. Grind flax seeds, oats, finely chop all the nuts, dates, figs or grind slightly coarsely almonds, walnut, pista, figs, dates, and sesame seeds.
    3. In a pan add all the oats powder, nuts powder, dates, figs and mix well everything, cook for 3-4 mins in slow flame.
    4. Mixture starts to come together, add cardamom powder mix well and off flame and allow to cool. Once it becomes warm enough to touch mix with hand to form a dough if the mixture not binding well you can add few drops of water
    5. Make the mixture into ladoos you can refrigerate in an airtight container for a month.
  • Lactating Porridge

    Lactating Porridge

    Ingredients
    • Daliya / Ragi flour / Oats -30gm
    • Dates puree- 1 tsp
    • Powdered edible gum- ½ tsp
    • Ajwain powder- ½ tsp
    • Roasted flaxseeds powder- 1 tsp
    Method
    1. Take a pan. If you are using oats to make the porridge you need to roast oats [if you are using daliya to make the porridge then no need to roast the daliya [if you are using ragi flour or daliya you can directly add it to the boiled milk.]
    2. Then add milk and bring it to the boil first. After boiling the milk add Ragi flour / Oats / Daliya and cook it for 5-10 min.
    3. Add jaggery, edible gum powder and roasted flaxseeds in to that, again cook it for 5 min after that add ajwain to the porridge.
  • Strawberry Ice Cream

    Strawberry Ice Cream

    Ingredients
    • Bananas- 2 nos
    • Yoghurt – 1 katori
    • Strawberries or any fruits of your choice to make flavor- 1 katori
    Method
    1. In a large mixing jar, combine the yogurt,bananas, & fruit pulse until they are smooth.
    2. Once done freeze it for good 2-3 hours or till it is set.
    3. Serve it chill.
  • Chocolate Chia Pudding

    Chocolate Chia Pudding

    Ingredients
    • Unsweetened almond or coconut milk- 100 ml
    • Raw organic honey- ½ tsp
    • Unsweetened cocoa powder- ½ tsp
    • Chia seeds- 1 tsp
    • Vanilla extract optional- 2 drops
    Method
    1. Pour almond milk, raw organic honey, vanilla extract (optional) and cocoa in a small bowl.
    2. Mix with a fork until well combined.
    3. Stir in chia seeds, then stir every 5 minutes for the next 15 minutes.
    4. Cover and refrigerate for at least an hour.
    5. If desired, beat the pudding with an electric mixer.
  • Healthy Rice Kheer

    Healthy Rice Kheer

    Ingredients
    • White rice (soaked for 15 mins, then drained) – 15 gms
    • Almond milk/ cows milk- 100 ml
    • Cardamom powder- ¼ tsp
    • Jaggery powder / coconut sugar / dates powder – 1 tsp
    • Chopped raw nuts like almonds & pistachios- 1 tsp
    Method
    1. Blend milk & soaked rice until smooth. In a pan add this mixture & cook till rice is cooked if required you can sprinkle little water to bring down the temperature. Add sugar and cook 10 minutes till it thickens up. Off the flame and add cardamom powder.
    2. Serve warm or chilled. Garnish with almond & pistachio.
  • Berry Cinnamon Yoghurt Parfait

    Berry Cinnamon Yoghurt Parfait

    Ingredients
    • Greek yoghurt- 2 tbsps
    • Nourish organic muesli / oats – 2 tbsps
    • Cinnamon powder- ½ tsp
    • Raspberries- ¼ cup
    • Sliced Almonds- 1 tsp
    Method
    1. In a glass, layer muesli, yogurt, raspberries, more yogurt, raspberries, muesli, almonds.
    2. Serve it.
  • Orange & Coconut Candy

    Orange & Coconut Candy

    Ingredients
    • Fresh oranges juice(no tetra pack)- 100 ml
    • Orange zest- ½ tsp
    • Coconut water- 1 glass
    Method
    1. Before slicing the oranges, zest one teaspoon of orange zest off the peel.
    2. Mix well all orange juice & coconut water. Add orange zest now.
    3. Pour the juice in Popsicle mold & freeze it for 3-5 hours.
    4. Serve it chill whenever required.
  • Methi Ladoo

    Methi Ladoo

    Ingredients
    • Methi seeds powder – 10 grams
    • Milk – ½ cup [can add more if it is less]
    • Wheat flour – 30 grams
    • Cows ghee – 1 tbsp
    • Almond – 5-7 (chopped)
    • Black pepper corns- 1-2 crushed
    • Saunth powder (ginger powder) – ½ tsp
    • Pistas- 4-5 chopped
    • Elaichi cardamom (green)-1 [peeled and seeds crushed]
    • Cinnamon(dal cheeni) powder – a pinch [optional]
    • Jai fal(nutmeg) powder – a pinch
    • Mishri powder- 2 tbsp
    Method
    1. Take a pan, dry roast the wheat flour over a slow flame while stirring continuously till it turns golden brown. Keep it aside.
    2. Heat the ghee in a pan, add the the fenugreek seeds powder and roast it over a slow flame while stirring continuously till it turns golden brown.
    3. Add chopped almonds, pistas, crushed black pepper, saunth powder, cinnamon powder, jaifal powder and roasted wheat flour into it and mix well.
  • Fig & Oats Ladoo

    Fig & Oats Ladoo

    Ingredients
    • Oats powder- 1 tbsp
    • Flaxseeds powder-1 tbsp
    • Honey – 2 tsps
    • Peanut butter- ½ tbsp
    • Chia seeds- 1 tsp
    • Cinnamon powder- ½ tsp
    • Walnut powder- 1 tsp
    Method
    1. Combine all the ingredients in a blender and pulse until they are sticky.
    2. Take out in a other bowl and make walnut size ladoos.
    3. Store it in a air tight container in refrigerator can be kept for 8-10 days.
  • Popcorn Parfait

    Popcorn Parfait

    Ingredients
    • Greek yogurt- 2 tbsp
    • Apple chopped- 1 tbsp
    • Roohafza- ½ tsp
    • Unsalted popcorn- 1 katori
    • Unsalted sunflower seeds- 1 tsp
    Method
    1. Mix well greek yoghurt & roohafza so that it is smooth now take a glass place spoonful of yoghurt. Next layer add chopped apples & then unsalted popcorns. Repeat the same step to make the layer again.
    2. Top with popped corn and sunflower seeds.
    3. Serve it.
  • Chia Seeds Pudding

    Chia Seeds Pudding

    Ingredients
    • Cows milk – 50 ml
    • Chia seeds – 1 ½ tsp
    • Mixed Fruits – 1 katori
    • Almonds or pista – 2 tsp
    • Cinnamon powder – ¼ tsp
    Method
    1. Combine milk and chia seeds in a bowl.
    2. Mix well until combined and the chia seeds begin to swell up.
    3. Store covered in the refrigerator for at least an hour.
    4. Stir well before serving and add a bit of water to the pudding if it becomes too thick.
    5. Top with cinnamon, fresh fruit and nuts of your choice.
  • Pumpkin Icecream

    Pumpkin Icecream

    Ingredients
    • plain yoghurt- 100 gms
    • Pumpkin puree- 30 gms
    • Honey- 2 tsps
    • Ground cinnamon powder- ¼ tsp
    • Ground nutmeg powder- ¼ tsp
    • Ground cloves powder- a pinch
    • Vanilla extract- ¼ tsp
    • Crushed walnuts- 1 tsp
    Method
    1. In a large mixing bowl, combine the yogurt, pumpkin puree, honey, cinnamon, nutmeg, cloves, and vanilla extract mix well with whisk until smooth.
    2. Lastly mix crushed walnuts & mix well
    3. Transfer to a freezer safe container and freeze for about 3 hours to let it solidify.
    4. Serve it chill
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