6186 FB

INDEX Page
Basics
• How to use this book 1
• How to make coconut milk 4
• How to make almond milk 6
• How to make peanut butter 7
• How to make almond butter 8
Breakfast Recipes
• Pineapple Smoothie 11
• Banana Date Shake 12
• Tropical Smoothie 12
• Chocolate Smoothie Bowl 14
• Blush Smoothie Bowl 16
• Green Smooothie Bowl 18
• Cinammon Smoothie Bowl 20
• Marigold Smoothie Bowl 22
• Chia Pudding 24
Salad Recipes
• Carrot Raisin Salad 26
• Cheesy Salad 28
• Thai Papaya Salad 30
• Moong Bowl 32
• Sweet Potato Salad 34
• Nori Rolls 36
Evening Recipes
• Delicious Juices 37
• Energy Balls 40
• Satvic Laddoos 42
Desserts
• Satvic Kheer 44
• Kulfi Ice Cream 46
• Peanut Butter Ice Cream 48
• Sweeet Potato Brownie 50
• Lemon Cheesecake 52
Subah Saraf
How to use this book?
2 If making conversions, follow the chart below
¼ cup = 4 tablespoons
½ cup = 8 tablespoons
1 Use Proper Measuring Cups and Spoons 1 tablespoon = 3 teaspoons
1 pinch = 1/16 teaspoon
Please use the exact measurements of the ingredients mentioned in the recipes,
using proper measuring cups and spoons. If you do not use the exact measurements,
3 Always soak your seeds in water before using
or if you use normal home cups and spoons to measure, you will not get the desired
taste and texture in your recipe. Unsoaked nuts are difficult to digest. Nuts should always be soaked for about
6 hours, or overnight.
BASICS
This is not a measuring cup These are measuring cups
This is not a measuring spoon These are measuring spoons
1 2
How to make coconut milk?
1. Take 1 cup of fresh coconut, cut into pieces. 2. Combine it with 2 cups of water in a blender.
BASICS
3. Blend until smooth. 4. Pour the blended mixture over a bowl
covered with a nut milk bag or a muslin cloth.
5. Squeeze out the coconut milk with your 6. Milk can be used immediately or stored in
hands. You can use the leftover pulp as a the refrigerator for upto 1-2 days.
face scrub.
4
How to make almond milk?
BASICS
1. Soak 1 cup of almonds 2. In a blender, add 2 cups 3. Blend the almonds and
in water for at least 6 of drinking water, along water together, until
hours, or overnight. with 1 cup of soaked smooth.
almonds.
4. Pour the mixture over 5. Squeeze out the 6. Milk can be used
a bowl covered with a almond milk with your immediately or stored in
nut milk bag or a muslin hands. the refrigerator for upto
cloth. 1-2 days.
6
How to make peanut butter? How to make almond butter?
BASICS
1. Heat a pan, add 1 cup 2. Transfer peanuts to a 3. You will feel it’ll never blend, 1. Heat a pan, add 1 cup 2. Transfer almonds to a 3. You will feel it’ll never blend,
of peanuts and reduce blender or food processor but be patient! The peanuts of almonds and reduce blender or food processor but be patient! The almonds
flame to low. Roast the and blend for 4-5 minutes, will first convert into powder flame to low. Roast the and blend for 4-5 minutes, will first convert into powder
peanuts for 5-7 minutes, pausing to scrape down and then turn creamy. Once almonds for 5-7 minutes, pausing to scrape down and then turn creamy. Once
continously stirring in the sides as necessary. Do done, store the butter in the continously stirring in the sides as necessary. Do done, store the butter in the
between. not add any water. refrigerator for upto 1 week. between. not add any water. refrigerator for upto 1 week.
8
Recipes that Kids
will Love
The recipes in this book use only ingredients that come from plants - no
animals or animal products, no products that are made in a factory.
Here’s the deal : the foods we eat affects our body, animals and even the
environment. If we want to make the world a kinder, cleaner and safer place
for all, we can start by changing what we put on our plates!
In the pages to come, you will find some delicious plant-based recipes.
Read the recipes but also feel free to be creative & use your imagination!
10
BREAKFAST BANANA DATE SHAKE
SMOOTHIES
IN GR E D IE N T S
S ERVES 2
• 1½ cups coconut milk (see pg 4)

Smoothies are extremely easy to make. You can have as your breakfast in the evening.
• 3 bananas
Replace packaged-powder drinks with these delicious and healthy smoothies, made
• 6 dates, seedless
from fresh fruits and vegetables.
• 4 ice cubes
• ½ teaspoon cinnamon powder
METHOD
1. Place everything into a blender and blend until
smooth. Serve.
B REAKFAST
PINEAPPLE SMOOTHIE TROPICAL SMOOTHIE
IN GR E D IE N T S
I N G RE D I E NTS
S ERVES 1
S E RV E S 1
• 1 cup coconut water

• 1 cup pineapple chunks
• 1 cup chopped spinach
• 1 cup coconut milk (see pg 4)
• 1 cup chopped apple
• ½ medium banana
• 1 cup mango chunks
• ¼ cup ice cubes
• ½ teaspoon lemon juice
• ⅛ teaspoon vanilla bean powder (optional)
METHOD
M E THOD 1. Place everything into a blender and blend until smooth.
2. Let the smoothie cool in the refrigerator for about 20
1. Place everything into a blender and blend until smooth. minutes before serving.
Serve.
Substitution : If mango is out of season, replace it with 1
cup chopped guava and 2 seedless dates.
12
BREAKFAST
CHOCOLATE SMOOTHIE BOWL
B E ST F O R
Morning Detox Drink Lunch Dinner
Breakfast Evening Snack An Occasional Treat
IN GR E D IE N T S PR E - PR E PAR AT IO N
S ERVES 2
• Take the banana, peel, slice and put in the
freezer for at least 6 hours.
B REAKFAST
• 3 frozen bananas
• Prepare coconut milk (see pg 4).
• ½ cup coconut milk
• Prepare peanut or almond butter (see pg 7).
• 1 tablespoon homemade
almond or peanut butter
• 2 tablespoons cacao powder METHOD
1. Place all the ingredients into a blender
Topping and blend until smooth.
• any seasonal fruits & nuts 2. Pour the smoothie into bowls and top
with fresh seasonal fruits and nuts of
your choice.
• Tip Make sure to freeze your bananas

for at least 6 hours. If you don’t freeze
them, you will not get a good texture.
• Tip CACAO is very different from

COCOA. Make sure to use CACAO
powder. You can find it on Amazon.
14
BREAKFAST
BLUSH SMOOTHIE BOWL
B E ST F O R
S ERVES 2
• Take the banana, peel, slice and put in the
freezer for at least 6 hours.
B REAKFAST
• 3 chopped soft pears
METHOD
• ½ cup chopped beetroot
1. Place all the ingredients into a blender and blend until
Topping smooth.
• any seasonal fruits & nuts
2. Pour the smooothie into bowls and top with fresh
seasonal fruits and nuts of your choice.
Substitution
In case pear is not available,
use soft apples.
• Tip Make sure to freeze your bananas for at least
6 hours. If you don’t freeze them, you will not get a
good texture.
• Tip Make sure to the soft, ripe variety of pears. Hard

pears will not make your smoothie base taste nice.
16
BREAKFAST
GREEN SMOOTHIE BOWL
B E ST F O R
S ERVES 2
• Take the banana, peel, slice and put in the freezer
for at least 6 hours.
B REAKFAST
• ¾ cup shredded coconut
• 2 cups of spinach METHOD
1. Place all the ingredients in a blender and blend until
• ½ teaspoon cinnamon
smooth.
powder
• 2 teaspoons lemon juice 2. Pour your smoothie into bowls and top with fresh
seasonal fruits and nuts of your choice.
Topping
• Tip Make sure to freeze your bananas for at least
6 hours. If you don’t freeze them, you will not get a
good texture.
18
BREAKFAST
CINNAMON SMOOTHIE BOWL
B E ST F O R
S ERVES 2 • Prepare 1 cup of coconut milk (see pg 4).
• Prepare almond butter (see pg 8).
• 3 bananas, frozen
B REAKFAST
• 1 cup coconut milk
• 1½ tablespoon almond butter METHOD
• 1 tablespoon flaxseeds
1. Place all the ingredients in a blender and
blend until smooth.
• ¼ teaspoon cinnamon powder
2. Pour the smoothie base into bowls, and top
• ¼ teaspoon vanilla powder
with any fresh seasonal fruits and nuts.
(optional)
• Tip Make sure to freeze your bananas for
Topping
at least 6 hours. If you don’t freeze them,
you will not get a good texture.
20
BREAKFAST
MARIGOLD SMOOTHIE BOWL
B E ST F O R
S ERVES 1
• Take the papaya and banana, peel, slice and put
them the freezer for at least 6 hours.
• 1½ cup frozen papaya
B REAKFAST
• 1 frozen banana
• 6 strands saffron METHOD
• ¼ cup coconut milk 1. Place all the ingredients in a blender and blend until
smooth.
Topping
2. Pour this smoothie base into bowls, and top with any
fresh seasonal fruits and nuts.
• Tip Make sure to freeze your bananas and papaya

for at least 6 hours. If you don’t freeze them, you will
not get a good texture.
22
BREAKFAST
CHIA PUDDING
B E ST F O R
S ERVES 2 - 3 Prepare coconut milk (see pg 4).
• 1 cup coconut milk

METHOD
B REAKFAST
• 1½ tablespoon powdered
jaggery 1. Place coconut milk, jaggery, banana and salt
• ½ ripe banana into a blender and blend until smooth.
• ⅛ teaspoon rock salt
2. Pour this mixture over chia seeds and let them
• 2 tablespoons chia seeds
soak for about 3 hours on the kitchen counter.
• 1 cup chopped mixed fruits
The chia seeds will swell up and thicken the
(such as banana, mango,
grapes, pear, kiwi, orange, mixture.
pomegranate, berries) 3. Add the chopped fruits to the chia seed mixture.
Place the pudding in the refrigerator for 30
Garnish
minutes before serving, to make it cold.
• edible flowers (optional)
• fresh seasonal fruits
24
SALAD
CARROT RAISIN SALAD

B E ST F O R
S ERVES 2 Prepare vegetable sprouts as explained on pg 42.
• 3 cups shredded carrots

• 1 cup homegrown vegetable METHOD
sprouts (such as alfalfa, clover,
SALADS
First, prepare the tahini.
radish)
1. To prepare tahini, add sesame seeds to
• 2 tablespoon finely chopped
mint a saucepan over medium heat and toast,
• ¼ cup soaked cashews, stirring constantly until the seeds become
chopped fragrant and very lightly colored (not brown),
• 3 tablespoons raisins (kishmish) for 3 to 5 minutes. Be careful. Sesame seeds
can burn quickly.
Tahini Dressing 2. Once sesame seeds have completely cooled,
• 1 cup white sesame seeds or 4 add them to a small blender and blend until a
tablespoons homemade tahini paste forms, for about 30 seconds. The tahini
• ½ cup water should be extra smooth, not gritty.
• 4 dates, seedless 3. To prepare the tahini dressing, place 4
• 2 tablespoons lemon juice tablespoons of this homemade tahini into a
• 1 tablespoon powdered jaggery blender, along with water, dates, lemon juice,
• ¼ green chili jaggery, chili and salt. Blend until smooth.
• ½ teaspoon rock salt
4. Place the carrots, sprouts, mint, cashews and
raisins to a large mixing bowl. Mix well. Pour
the tahini dressing on top and serve.
26
SALAD
CHEESY SALAD
B E ST F O R
We don’t need to use real cheese to get a cheesy flavour in your salad. Simply blend soaked
cashews with some flavouring and it tastes even better than Parmesan!
S ERVES 2 • Soak cashews in water for 6 hours.
• ½ cup cashews. soaked
SALADS
• ¼ cup coconut milk
• ½ small green chili METHOD
• 1 cup broccoli florets
1. Place the cashews, coconut milk and green
• 1 cup thinly sliced baby corn
chili into a blender and blend until smooth.
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell 2. Steam the broccoli, baby corn and bell
pepper peppers together for about 5 minutes.
• 1 teaspoon rock salt 3. Pour the blended mixture into a mixing bowl.
• 1 tablespoon dried oregano Add the steamed bell peppers, steamed
leaves
broccoli, steamed baby corn, salt and
oregano to the mixing bowl.
4. Mix well and serve.
28
SALAD
THAI PAPAYA SALAD
B E ST F O R
S ERVES 2 - 3 Soak raw peanuts in water for about 3 hours.
• ½ small unripe green papaya

METHOD
1 large mango
SALADS
•
• 1 medium carrot 1. Peel the skin of the papaya.

• 2 medium tomatoes
2. Cut the papaya and carrot into thin long strips.
• ½ cup fresh coriander
You can use a julienne peeler to do this.
3. Also cut the mango and tomatoes into thin long
Peanut Dressing
strips, using a knife.
• 2 tablespoons soaked peanuts
• 1 tablespoon lemon juice 4. Place the papaya, carrot, mango, tomatoes and
• ⅛ small green chili coriander in a large bowl and mix well.
• ½ teaspoon rock salt 5. To prepare the dressing, place all the dressing
• 1 tablespoon jaggery ingredients into a blender and blend until
• 2 tablespoons water smooth.
6. Combine the dressing with the salad and mix
Topping well.
• 1 tablespoon roasted peanuts,
7. Top with chopped roasted peanuts.
chopped
Tip The papaya used is not the soft, ripe and orangey
one, but the unripened green papaya, which is firm,
green on the outside and a pale yellowish color on
the inside.
30
SALAD
MOONG BOWL
B E ST F O R
S ERVES 3 Soak split moong dal in water for about 4
hours.
CASIONAL
• ½ cup split moong dal with skin
B REAKFAST
• 1½ cup finely chopped fresh METHOD
fenugreek (methi) leaves
1. Place the moong dal, methi,
• 1 cup finely chopped coriander
coriander, apple, grapes,
• 1½ cup diced apple
pomegranate, chia seeds, pumpkin
OC
• 1½ cup chopped grapes
seeds and sesame seeds into a large
• 1½ cup pomegranate
mixing bowl. Mix well.
• 2 tablespoons chia seeds
• 2 tablespoons pumpkin seeds 2. Place all the flavoring ingredients into
• 2 tablespoons white sesame seeds a small mixing bowl and mix well, so
they become infused together.
Flavoring 3. Add this flavouring to the rest of the
• 1 teaspoon grated fresh ginger ingredients, mix well and serve.
• 2 tablespoons lemon juice
• 1 teaspoon rock salt
• 1 green chili, crushed
• ⅛ teaspoon asafoetida (hing)
32
SALAD
SWEET POTATO SALAD

B E ST F O R
S ERVES 2 - 3 Freeze the tomatoes for about 40-50
minutes to get a refreshing salsa flavour.
• 1 medium sweet potato, steamed
• 2 cups lettuce leaves, torn into pieces
• 1½ cup broccoli, cut into florets
METHOD
SALADS
• ¼ small red bell pepper,
thinly sliced & then cut half For the salad
• ¼ small yellow bell pepper, 1. Peel the steamed sweet potato and
thinly sliced and then cut half mash it using a fork.
• 1 tablespoon dry rosemary 2. Add rosemary to the mashed potatoe
and mix well. Using your hand, shape
For marinating sweet potato the mashed potatoes into small cubes.
• 1 tablespoon lemon juice 3. Mix all the marination ingredients
• ¼ teaspoon black pepper together and dip the sweet potato
• ½ teaspoon salt cubes in it till coated from all sides.
4. Meanwhile, dip the broccoli florets in
Tomato Salsa Dressing
water heated on a medium flame for
• 2 cups frozen tomatoes,
about 10 minutes.
peeled & seedless
• ¼ cup coriander 5. Combine the lettuce, bell peppers,
• 1 tablespoon chopped red bell pepper steamed broccoli and marinated sweet
• ½ teaspoon roasted cumin powder potatoes in a mixing bowl.
• ½ teaspoon lemon juice For the dressing
• ½ green chilli, chopped
• ½ teaspoon rock salt 6. Blend all the dressing ingredients in the
• ⅛ teaspoon black pepper blender. Don’t blend it too much. Keep
it a little chunky. Refrigerate the dressing
Topping for a refreshing taste before use.
• 2 tablespoons dry roasted almonds, 7. Pour the dressing on top of the salad.
chopped finely Top with toasted almonds & enjoy!
34
SALAD
NORI ROLLS
B E ST F O R
M A KES 9 P IEC ES (3 ROL L S ) Soak raw peanuts in water for about 3 hours.
• 4 nori sheets
METHOD
• 4 lettuce leaves
SALADS
• 2 cups homegrown sprout mix 1. Place nori roll shiny side down on a bamboo
• 1 small cucumber, cut lengthwise mat placed upon a flat surface. At the
• 1 small carrot, cut lengthwise bottom half of the nori sheet, place a lettuce
• 1 red bell pepper, cut lengthwise leaf.
• ¼ red cabbage, cut lengthwise 2. Then, place a handful of the sprout mixture,
• 1 avocado (optional), peeled and cucumber, carrot, bell pepper, cabbage and
cut lengthwise avocado.
3. Wrap nori roll tightly, using a small amount
For the Peanut Dressing
of water to seal the last ends together.
• 2 tablespoons peanuts, soaked
• 1 tablespoon lemon juice 4. Cut each roll in 3 pieces with a sharp knife.
• ⅛ small green chilli 5. To make the dressing, simply blend together
• ½ teaspoon rock salt all the dressings ingredients together. You
• 1 tablespoon jaggery can add the dressing either inside the roll, or
• ⅛ cup water serve it separately outside.
Note Nori sheets are easily available online, on

Amazon.
36
GLOWING GREEN JUICE
SERVES 2
IN GR E D IE N T S
2 cups chopped cucumber
DELICIOUS JUICES
•
• 1 cup chopped bottle gourd

• 1 cup roughly chopped spinach, tightly packed
Here are some yummy juice recipes that you can enjoy as mid-meals. • ¼ cup mint leaves, tightly packed
• 2 cups chopped apple
• 1 teaspoon lemon juice
METHOD
1. Simply juice all the ingredients together
2. Add the lemon juice from the top and serve.
Tip When juicing leafy greens like spinach and
MID - MEAL
mint, alternate them with watery ingredients such
as cucumber and apples. This helps your juicer to
keep things moving.
PINK POWER JUICE

SERVES 2
CLEAN CARROT JUICE
I NGRE DI E NTS SERVES 2
• 3 cups chopped apples

• 1 cup chopped beetroot INGREDIENTS
• 2 cups chopped carrot • 2 cups chopped carrots
• 2 cups chopped cucumber • 3 cups chopped papaya
• 3 coins ginger • 2 oranges
• 2 teaspoons lemon juice • 1 coin ginger
Substitution You can replace apples with pears. Substitution You can replace oranges with kinnow.
M ETHOD METHOD
1. Simply juice all the ingredients together. 1. Simply juice all the ingredients together and serve.
2. Add the lemon juice from the top and serve.
38
EVENING SNACK
ENERGY BALLS
B E ST F O R
IN GR E D IE N T S METHOD
M A KES 1 0 BA L L S
EVENING SNACK
1. To prepare the balls, place all
Balls
ingredients in a food processor, and
• 1 cup fresh coconut, shredded
process until you reach a mouldable
• ¼ cup almonds, soaked
consistency.
• ½ cup dates, soaked
2. Shape this mixture into small balls.
• ½ teaspoon cinammon
• ½ teaspoon cardomom 3. Roll the balls into toppings of your

• 2 thin coins of ginger choice.
• ¼ teaspoon rock salt 4. Place the balls in the refrigerator for
about 4 hours, and enjoy.
Topping
• ¼ cup poppy seeds
• ¼ cup coconut, shredded
40
EVENING SNACK
SATVIC LADOO
B E ST F O R
M A KES 1 2 L A D OOS • Prepare almond butter (see pg 8).
Soak 2 tablespoons of almonds.
EVENING SNACK
•
• 1 dry coconut (gola)
• 2 tablespoon almond butter
• 2 tablespoons powdered jaggery METHOD
• 2 tablespoons soaked almonds,
chopped 1. Break the dry coconut into pieces and
• 2 tablespoons dry rose petals then shred it finely.
2. To make coconut butter, transfer the
shredded coconut to a high-speed
blender. Blend until creamy, pausing to
scrape down the sides as necessary. You
will feel it’ll never blend, but be patient!
The coconut will first convert into powder
and then turn soft and buttery. It usually
takes 5-7 minutes of blending. If the
mixture gets too hot along the way, stop
and let it cool for a few minutes.
3. Add this coconut butter to a bowl, along
with the almond butter, jaggery, chopped
almonds & rose petals. Mix it well using
your hands.
4. Shape this batter into small ladoos.
Garnish with dry rose petals and enjoy!
42
DESSERT
SATVIC KHEER
B E ST F O R
Breakfast Mid-Meal An Occasional Treat
Can you imagine eating kheer that is healthy? No sugar, no milk, no ghee, just wholesome
ingredients, straight from nature.
S ERVES 4 - 5 , M A KES 1 l i t re Soak the almonds in water for about 6 hours. After
DESSERTS
soaking, peel the almonds.
• 1 cup soaked almonds
• ½ cup quinoa
METHOD
• 3½ cups water
• 6 tablespoons powdered 1. Place the quinoa in a saucepan with 2 cups of
jaggery water and bring to a boil. Then, let it simmer for
• ¼ teaspoon cardamom about 45 minutes until the quinoa is fully cooked.
powder
2. Meanwhile, add the peeled almonds and 1½
• 20 strands of saffron
cups water to a blender and blend until very
smooth.
Topping 3. Add jaggery, cardamom, saffron and salt and
• 1 tablespoon chopped blend again.
almonds
4. Pour this mixture in a bowl, add the boiled
• 1 tablespoon chopped
quinoa and stir well. This is your kheer.
pistachios
5. Place it in a refrigerator for at least 30 minutes.
• 1 tablespoon raisins
The quinoa will swell up and the kheer will get a
little thick.
6. Top it with almonds, pistachios and raisins and
enjoy!
44
DESSERT
KULFI
B E ST F O R
S ERVES 2- 3, M A K ES 1 ½ C U P S Soak the cashews in water for about 6 hours.
Kulfi Ice Cream

METHOD
DESSERTS
• ½ cup soaked cashews
• 1 cup coconut malai 1. Place all the ice cream ingredients in a
• ¼ cup jaggery, powdered blender and blend until smooth.
• 4 dates, seedless 2. Pour the mixture into a shallow glass dish or
• ⅓ cup coconut water a steel container, and let it freeze for about 6
• 10 strands of saffron hours in the freezer.
• ⅛ teaspoon green
3. Before serving, let the ice cream thaw on a
cardamom powder
counter for 15-30 minutes, until it becomes
soft enough to scoop.
Topping 4. Top with chopped pistachios and enjoy!
• 1 tablespoon chopped
pistachios
46
DESSERT
PEANUT BUTTER ICE CREAM

B E ST F O R
S ERVES 3
• Take the banana, peel, slice and put in the freezer for
at least 6 hours.
6 dates, seedless
DESSERTS
• • Prepare peanut butter (see pg 7).
• ¼ cup water
• 1 tablespoon peanut METHOD
butter
1. Place the dates and water in a blender and blend till
• ½ tablespoon powdered
a paste is formed.
jaggery
• ⅛ teaspoon rock salt 2. Add the frozen bananas, peanut butter, jaggery and
salt to the date paste & blend again until smooth. Do
Topping not over blend.
• 1 tablespoon almonds, 3. Scoop out the ice cream into bowls. Top with
chopped
almonds and banana slices and serve immediately
• few banana slices
for a soft-serve style dessert.
• Note Make sure to freeze your bananas for at least

6 hours. If you don’t freeze them, you will not get an
ice-cream like consistency.
48
DESSERT
SWEET POTATO BROWNIE

B E ST F O R
• Steam 2 cups of mashed sweet potato.
Brownie • Make ½ cup almond butter (see pg 8).
2 cups mashed sweet potato, • Make jaggery syrup, simply by melting
DESSERTS
•
jaggery on a low flame.
steamed until soft
• ½ cup almond butter
METHOD
• ½ cup cacao powder
(very different from cocoa powder) For making brownie
• ¼ cup jaggery syrup 1. Blend all brownie ingredients in a blender till you
(just melt jaggery on a low flame) get a smooth batter.
• ½ cup date paste 2. Put the batter in a baking tray and bake at 215
(blended dates with little water) degrees fahrenheit for 30 minutes.
• pinch of salt 3. Keep a check on the brownie while baking. Use a
• ¼ cup water fork to check if it’s done. It should be crispy from
top and soft from the inside.
Chocolate Sauce For making chocolate sauce
• ⅓ cup jaggery 4. Boil water in a pan on a medium flame and add
• ½ cup cacao powder jaggery to it. Let the jaggery melt in the water.
• ½ cup date paste 5. Add cacao powder to the mixture slowly and keep
• ⅓ cup water stirring simultaneously for 10 minutes, till you get a
thick chocolate sauce.
Topping 6. Keep the mixture aside for cooling. Combine it
• 1 tablespoon chopped and with the date paste.
roasted walnuts
Cut the brownie into squares and drizzle chocolate
sauce on top along with chopped walnuts and serve!
50
DESSERT
LEMON CHEESECAKE
B E ST F O R
One bit of this dessert and you’ll never look at cheesecake the same way again. This
cheesecake has no dairy, cheese or sugar!
S ERVES 5 Soak the cashews in water for 5-6 hrs.
DESSERTS
Cheesecake
• 1 cup cashews, soaked METHOD
• 3 tablespoons powdered jaggery
• ¼ cup water 1. To prepare the cheesecake, blend all
• 3 tablespoons lemon juice ingredients in a blender. Pour the mixture
in a dish and freeze it for 6 hours. Once
Lime Gel
frozen, remove from the dish and cut the
• ¼ cup soaked cashews
• ¼ cup powdered jaggery cake into your desired shape. Store in
• 4 medium leaves of spinach refrigerator until ready to serve.
• ½ tablespoon lemon juice
2. To prepare the lime gel, blend all
• ½ tablespoon lemon zest
(zest is prepared by finely grating ingredients until perfectly smooth. Pour in
the peel of a fresh lemon) a squeeze bottle and refrigerate.
3. To prepare the ginger crumble, quickly
Ginger Crumble
• ½ cup almonds pulse the almonds in a blender. Mix the
• ½ tablespoon jaggery powder rest of the ingredients by hand.
• ¼ teaspoon ginger, grated
4. To assemble all components together,
• pinch salt
sprinkle 3 piles of ginger crumble on a
plate. Place a piece of cheesecake on
top of each pile. Garnish with lime gel and
edible flowers. Enjoy!
52
ABOUT THE AUTHOR
Subah Saraf is a health educator from India,
teaching people how to cure their chronic
diseases through food, without medicines.
Subah discovered the healing powers of Mother
Nature after curing her major health problems,
including thyroid, hair fall and PCOD. Her
quest to heal those around her brought her to
Hippocrates Health Institute, Florida where
she became a certified health educator. She
also studied in various culinary institutes in
California and developed exotic recipes that are
both healing & delicious. Now, she is spreading
this knowledge through her YouTube videos
and health seminars worldwide, as a non-profit
social initiative to mankind.
To know more, scan the QR code above

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INDEX Page

This is not a measuring spoon These are measuring spoons

• 1½ cups coconut milk (see pg 4)

• 1 cup coconut water

CHOCOLATE SMOOTHIE BOWL

• Tip Make sure to freeze your bananas

• Tip CACAO is very different from

BLUSH SMOOTHIE BOWL

• Tip Make sure to the soft, ripe variety of pears. Hard

GREEN SMOOTHIE BOWL

CINNAMON SMOOTHIE BOWL

MARIGOLD SMOOTHIE BOWL

• Tip Make sure to freeze your bananas and papaya

• 1 cup coconut milk

CARROT RAISIN SALAD

• 3 cups shredded carrots

THAI PAPAYA SALAD

• ½ small unripe green papaya

• 1 medium carrot 1. Peel the skin of the papaya.

SWEET POTATO SALAD

Note Nori sheets are easily available online, on

• 1 cup chopped bottle gourd

Tip When juicing leafy greens like spinach and

PINK POWER JUICE

• 3 cups chopped apples

• ½ teaspoon cardomom 3. Roll the balls into toppings of your

• ¼ cup coconut, shredded

Kulfi Ice Cream

PEANUT BUTTER ICE CREAM

• Note Make sure to freeze your bananas for at least

SWEET POTATO BROWNIE

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