Our Recipes

Ingredients:
Asparagus - 1⁄2 bunch, Scallions - 4 -5 count finely chopped, Dark Green Kale – 2 leaves, Tomato – 1 small, Veg Bullion: 1, Soaked and Peeled Almonds- 6.
Prep Work:
Soak cashews (8) and make a fine paste using water.
Other Ingredients:
Garlic (4 cloves), salt, black pepper, lemon, cilantro Directions:
Boil 3 cups of water and add the tomato to peel the skin off and add the veg bullion. Grind cut asparagus, cut kale leaves, peeled almonds, cut tomato along with garlic in blender (Vitamix). In one tbsp of olive oil, sauté cut green scallions; you can use some white part of scallions as well. Once sauteed add the blended soup base along with black pepper, salt and freshly squeezed lemon juice and give it a boil on medium flame for 2-3 minutes. Garnish with fresh cilantro leaves and cashew paste.
Note:
Add the seasonings as per your taste.

Prep Work:
1. Soak finely chopped serrano pepper and fresh ginger in lemon juice for at least an hour or overnight.
2. Soak 6-8 almonds for an hour, peel the skin and grind to a fine paste.
Ingredients:
Green Onions- 1 bunch, Cabbage (Roughly chopped)- 2 cups. Carrots (Grated) – 1⁄2 2 cup. Green Bell Pepper (Chopped)- 1⁄2 cup.
Other Ingredients:
Vinegar -1 tbsp, Black pepper, Lemon, salt, soy sauce, mint and chopped cilantro for garnish.
Directions:
In 2 tbsp of olive oil, add ginger garlic paste, add chopped onion (white part of green onion) and stir fry on high flame for a minute.
Lower the flame and add cabbage, carrots and bell pepper and gently cook (make sure not to overcook to retain the crunchiness). Stir for couple of minutes and add 4 cups of water and salt as desired. Once it boils, add the peeled almond paste gradually. Keep stirring and add black pepper, 1 tbsp vinegar (or lemon), chopped green spring onion and few mint leaves. Add fresh cilantro leaves as garnish in the end along with some soy sauce. While serving the hot soup, add the finely chopped serrano pepper and ginger on the top.
Note:
Add the seasonings as per your taste. If you are not following this recipe for weight loss, you can also add 1/2 cup of coarsely ground corn (along with water) for amazing taste.

Ingredients:
Ginger- 1” piece, Red Onion – 1⁄2, Veg Bullion: 1, Soaked and Peeled Almonds- 6.
Prep Work:
Soak cashews (8) and make a fine paste using water.
Other Ingredients:
salt, black pepper, mixed herbs, lemon, cilantro, pumpkin seeds.
Directions:
ISteam cook the carrots and ginger in pressure cooker or Insta Pot. Grind the cooked ingredients along with the peeled almonds. In 1 tbsp of olive oil, sauté the finely chopped red onions till lightly cooked and now add the soup base with 2 cups of water, add the veg bullion, and give it a boil. Add mixed herbs, salt, lemon juice(optional), black pepper and garnish with freshly chopped cilantro, pumpkin seeds, cashew paste.
Note:
Add the seasonings as per your taste.

Ingredients:
Ragi Flour- 1 cup, Carrot- 1 finely cubed, French Beans – finely cut, Tomato- 1 (puree form), White button mushrooms- handful, Onion- 1⁄4 finely cut.
Other Ingredients:
Ghee or Butter, Cumin seeds, salt, black pepper, coriander powder, lemon juice(optional), ground flax seed powder.
Directions:
Dissolve the ragi flour in 2 cups of water and use a hand blender to make sure there are no lumps. In ghee or butter, sizzle some cumin seeds, add onions and saute’ for 2 minutes. Add the remaining ingredients, carrot, french beans, tomato puree and when it starts to boil add the mushrooms. Add the salt, black pepper, coriander powder, lemon juice(optional) and ground flax seed powder (1 tsp).
Note:
Add the seasonings as per your desired taste.

Ingredients:
Spring Onions- 5 count, Carrot – 1 finely cubed, French Beans – finely cut, Green/Red Bell Pepper – finely cut, Soaked and Peeled Almonds- 6- 8 (ground to paste).
Other Ingredients:
Chopped ginger, chopped green chilli, finely chopped garlic- 3 cloves, salt, black pepper, lemon juice or vinegar, monk sugar, soysauce, coriander powder, red chilli flakes, fresh cilantro, chilli sauce.
Directions:
In 2 tbsp olive oil, add the chopped ginger and chillies first and then add all the finely cut vegetables- spring onions, carrot, french beans and green bell pepper. Add 4 cups of water and boil for 3 minutes to retain the crunch and not to overcook the vegetables. To this add the paste of peeled amonds, soysauce, lemon juice or vinegar, chilli sauce, red chilli flakes, monk sugar or substitute with some jaggery and garnish with fresh cilantro.
Note:
This soup is Immunity Booster and perfect for cold weather.
Add the seasonings to your desired taste.

Ingredients:
Sprouted Moong – 1 cup, Sprouted Kala Channa -1/4 cup, Fresh Baby Spinach-handful, Corn – 1⁄2 cup, White onion- 1⁄4, Tomato- 1.
Other Ingredients:
Garlic /Ginger paste, salt, black pepper, red chilli flakes, coriander powder, fresh cilantro.
Directions:
In 1 tbsp olive oil, add some cumin seeds, ginger garlic paste and saute finely chopped onions till lightly cooked. Grind the sprouted beans and add it to cook along with water (3 cups). The frozen corn can now be added as well. Keep stirring continuously on medium flame and add the remaining ingredients coriander powder, red chilli flakes, black pepper, lemon, salt and baby spinach. Once the soup is boiled for 5 minutes, garnish with fresh cilantro leaves.
Note:
Add the seasonings as per your taste.