Soups

  • Add 1/4 tsp olive oil to non-stick pan
  • Add finely chopped cabbage + carrot + coriander and saute .
  • Add Vegetable stock or water + lemon juice of 1 and a 1/2 lemon + Himalayan salt ( pinch ) + white pepper + herbs ( optional ) .
  • Mix well and let it simmer for 5 mins
  • Serve ( can add greens of spring onions)
  • Saute garlic and finely chopped onions in 1/4 tspn oil in a non stick pan.
  • Add par boiled mixed veggies ( French beans + carrot + broccoli + mushrooms or Allowed veggies of your choice ) . Saute for 5 to 7 mins .
  • Add 3 cups of veg stock ( boiled veggies water ) or plain water + pepper + oregano + salt.
  • Add coriander and cook for a minute. There you go !! Indulge into it and enjoy
  • Take half bunch spinach ( steam or boil or raw ) according to your choice + 1 1/2 raw tomatoes + 1 cucumber.(You can mix other veggies too of your choice)
  • Blend all the three ingredients in a mixer and mix well .
  • Try not to strain it and pour it in a glass add all the flavours, Try not to add salt. If you want add a pinch and then please go ahead.
  • Cut pumpkin into small slices. Saute pumpkin in 1/2 teaspoon of oil.
  • Boil water in another pan and put full onion and garlic in it. Take them out once they are soft.
  • Remove their cover and add them to the pumpkin . Saute for a minute. And then let them get cooked in a cooker.
  • Once cooked , add water and grind the mix in the mixer. Add salt, thyme/Oregano, pepper. Let it simmer for some more time.
  • Trim and wash spinach, discarding any thick or tough stalks. Wash and cut the baby corn into bite size chunks.
  • Add ½ tsp olive oil in a pan. Add onion and garlic and fry gently for a minute till soft , taking care they do not discolour.
  • Add the baby corn and stir gently for 2 mins
  • Add the spinach and stir further for 2 mins .
  • Pour in the stock , 3 cups of water and bring to boil stirring throughput . Simmer for 5 mins .
  • Add salt pepper , oregano and chilli flakes and serve hot .

For the stock :

  • Add 5 teacups of water to the moong dal , onion and cook in a pressure cooker .
  • When cooked blend in a blender and passing through sieve is optional.
  • How to proceed :

  • Heat ½ tspn oil in a pan and saute onion and celery for a minute .
  • Add the prepared dal stock and bring to boil. Simmer for 3 minutes and stir the dill, salt and pepper and oregano .
  • Simmer for 1-2 mins and garnish with chopped tomatoes and boiled carrots .
  • Soak the green moong for few hours. Add 6 cups of water to 3/4 tea cup of moong and cook in a pressure cooker.
  • Blend the cooked moong in the blender. Strain .
  • Heat ½ tsp olive oil and add jeera and mustard seed . when they crackle add hing and moong dal liquid.
  • Add the lemon juice , salt , pepper , oregano and chilli flakes and boil for 2 mins
  • Add the soft paneer and cook for 3-4 mins.
  • Garnish with spring onions .
  • Tip : you could saute paneer cubes in ½ tsp oil for a minute or 2 before putting in the soup.

  • Soak the beans ( kidney beans 1 Tea cup ) overnight.
  • Heat ½ tspn oil in pan , add onions and saute for a minute . Add the tomatoes , garlic , chilli flakes and pinch of salt and saute again for a minute .
  • Add the rajma beans and 6 cups of water and cook in a pressure cooker . Blend in a blender.
  • Do not strain and Add lemon juice and Serve it piping hot.
  • Tip: To boil the rajma whistle it on high flame for 1 whistle and then sim the gas and cook on the low flame for 25 -30 mins . it will cook well.

  • Boil the tomatoes with the moong dal in 3-4 cups of water ( yellow moong dal ) till cooked.
  • Blend in a blender and strain.
  • Heat ¼ tspn oil in a pan . Add onion and saute . Add the strained mixture .
  • Boil for 2-3 mins and stir occasionally
  • Add pepper, oregano, chilli flakes.
  • Serve hot.
  • Tip : Garnish with all kinds of veggies you like

  • In a pan heat ½ tspn oil .Saute Garlic and ginger on a high flame for a minute.
  • Add spring onions and continue to saute. ( use normal onions incase not there ).
  • Further add thinly sliced mushrooms and continue to saute till they sweat, mushrooms start releasing water , so saute for 2 mins.
  • Add pinch of salt and vegetable stock or water.
  • Get the soup to boil for 8-9 mins or till veggies are partly cooked.
  • Can Add oregano, chilli flakes and pepper and allow it to simmer .
  • Now add lemon juice for tanginess, however optional.
  • Finally serve piping hot .
  • Take ½ small muskmelon ( Kharbuja ) , deseeded and cut into pieces + 1 medium sized cucumber ( peeled ) , cut into pieces .
  • Blend all the ingredients using little water ( if required ) till smooth .
  • Strain the juice using a strainer or a muslin cloth .
  • ( Cucumber , being full of water has a strong diuretic action and thus helps in toxins removal from the body , which otherwise accumulates in our body and causes skin problems like pimples and other bodily functions .

    To add to this , it is also a storehouse of important minerals such as calcium and zinc alongside other nutrients like folic acid , Vitamin A and Vitamin C

  • Take 4 medium sized apples ( peeled ) , cored and cut into pieces .
  • Blend the apple pieces using little water ( if required ) till smooth .
  • Strain the juice using a muslin cloth or a strainer .
  • Add 1 tbsp lemon juice and stir well .
  • You can chill it for a little while before serving.
  • ( Apples are rich in Vitamin C , so they help to boost the immune system and stave off winter colds and flu . Apple contains an enzyme poly phenolase , which when comes in contact with oxygen produces coloured phenolic compounds that impact undesirable brown colours to the pieces . To prevent this , cut the apples just before juicing or simply squeeze lemon juice over the pieces )

  • Take 2 medium carrots ( peeled ) , cut into pieces .
  • Take 1 apple ( peeled ) , cut into pieces
  • One medium sized orange , peeled and separated into segments
  • Take ½ inch of ginger . Mix all these ingredients in a blender till smooth .
  • Strain the juice using a strainer or a muslin cloth .
  • Have it chilled for a little while incase you want to, though not required in winter .
  • ( The cleansing juice has powerful antiseptic and anti-inflammatory benefits . Ginger Spice is a gentle cleanser , which benefits from the powerful volatile oils present in the ginger as well as from the cleansing and digestive benefits of carrot, apple and orange )

  • Take 4 medium sized oranges , peeled and separated into segments + 8-10 sprigs of Mint ( pudina ) with the leaves roughly chopped .
  • Blend all the ingredients using little water ( if required) till smooth.
  • Strain using a strainer or a muslin cloth .
  • Serve chilled in summers.
  • ( Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion , Mint on the other hand is rich in iron and Vitamin C . It is also the best digestive and cooling herb . By combining the health giving properties of oranges with mint , this juice makes a powerful cleanser )

Ingredients:

  • 2 Cups Spinach
  • 2 Cups Water
  • 1 Cup Apple
  • Methods

  • Tightly Pack 2 cups of leafy Greens in a measuring cup and then toss in a blender.
  • Add Apple And blend smooth .
  • Pour into a Mason Jar and enjoy.

Ingredients:

  • 1 cup Raw Coconut Water
  • 1 Medium Green Apple
  • 1 Small Red Beet ( Peeled And Diced )
  • 1 Cup Strawberries
  • 1/2 small Avocado ( Pitted And Peeled )
  • 1 cup Spinach
  • 1 Tsp Fresh Lemon Juice
  • 1/4th Cup Broccoli
  • Methods

  • Put All these ingredients in a blender and blast on high for 30-60 seconds until smooth and creamy .
  • Empty in a Tall glass and Stay Healthy

Ingredients:

  • 1 Cup Papaya ( cubed)
  • ½ Pear ( cored)
  • 1 Tsp Flax Seeds
  • 1 Tsp Ginger
  • 4 Leaves
  • 11/2 Cups Water.
  • Methods

  • Add All Ingredients into your tall cup and Extract 30 seconds or until Smooth .Enjoy .

Ingredients:

  • ½ tsp olive oil / any oil
  • 2 cloves garlic finely chopped
  • 1 inch ginger chopped
  • ½ cup spring onions finely chopped
  • 1 cup broccoli florets
  • 5 mushrooms thinly sliced
  • 1 carrot sliced
  • 1 cup cabbage roughly chopped
  • 5 cups veg stock / water
  • 1 cup lettuce roughly chopped
  • salt to taste
  • 1 tsp pepper crushed
  • 1 tbsp lemon juice
  • Instructions

  • firstly, in a large wok heat oil. use olive oil for more healthy option.
  • Saute garlic and ginger on high flame for a minute.
  • Also add spring onions and continue to saute. alternatively use onions, if you do not have spring onions.
  • Further add thinly sliced mushrooms and continue to saute till they sweat. mushrooms release water while frying, so saute for 2 minutes.
  • Additionally add vegetables of your choice. i have added broccoli, carrot and cabbage.
  • Add salt and saute on high flame for 2 minutes.
  • Further add vegetable stock or water.
  • Get the soup to boil for 10 minutes or till vegetables are partially cooked.
  • Additionally add lettuce. do not cook lettuce too much as they will loose crunchiness.
  • Also add pepper and mix well.
  • Simmer for 5 minutes adjusting the desired consistency.
  • Now add lemon juice for tanginess. however, it is optional.
  • Finally, serve veg clear soup piping hot.

Ingredients:

  • 1/4 tsp rapeseed oil
  • 1 small onion (75g/2½oz peeled weight), finely chopped
  • 1 garlic clove, finely chopped
  • 30g/1oz red lentils
  • 200g/7oz tinned chopped tomatoes.
  • 100ml/3½fl oz vegetable stock
  • Pinch smoked paprika (optional)
  • Freshly ground black pepper, to taste
  • Methods

  • Add ¼ tsp oil heat it in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes.
  • Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
  • Serve immediately or leave to cool and store in the fridge or freezer for lunches.