Drinks Recipes

Cauliflower is a member of the cruciferous vegetables family. Cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fiber, soluble sugars, minerals and phenolic compounds.

Combination of Red Lentil & Carrot is a  super healthiest choice as both are loaded with a ton of nutrients which make them extremely beneficial for your health when consumed.Red lentils are rich in proteins and minerals. They can help prevent the occurrence of major diseases and illnesses when consumed on a regular basis.

Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium.Spinach soup can improve your brain functioning level, according to World's Healthiest Foods. Green, leafy vegetables, including spinach, contain rich amounts of beneficial antioxidants such as vitamin E.

Butternut squash is beloved around the world, not only for its versatility as a food item.

Green Peas are one of the most nutritious leguminous vegetables rich in health promoting phytonutrients, minerals, vitamins and antioxidants.

The health benefits of mushrooms include weight loss, relief from high cholesterol levels, and diabetes. They are a rich source of fiber, selenium, vitamin C, and vitamin D and also help in increasing the strength of your immune system

Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color.

Almond is a great natural source of zinc, vitamin E and selenium. They are also known to support blood circulation, improve hemoglobin levels and decrease cholesterol levels and thereby, help in the prevention of breast and lung cancer.

Potatoes contain important nutrients, even when cooked, that can benefit human health in various ways.Potassium, calcium, and magnesium are all present in the potato. These have been found to decrease blood pressure naturally.


  • 1 cup of diced pineapple (Ananaas)
  • 1 cup of sliced oranges
  • 1 cup of chopped bottle gourd (Ghiya)
  • 1 cup of sliced cucumber (Kheera)
  • A few basil leaves (Tulsi)
  • A few curry leaves


  1. Gather all the ingredients.

  2. Put all the fruits and veggies in the cold-pressed machine to extract the juices.

  3. Add basil and curry leaves from top for taste.

  4. Alternatively, blend everything together with a little water and strain all the pulp out with a sieve.


  • 1 tea spoon Cloves powder (Laung)
  • 6 Cups Apple Juice
  • 1 Cinnamon Stick (Daalchini)
  • 1/4 tsp Nutmeg powder (Jaayephal)
  • 1/4 Cup Honey
  • 3 Tbsp Lemon Juice
  • 1 1/4 Cups Pineapple Juice
  • 1 Cup Kinu Orange Juice


  • In a large saucepan, combine the apple juice and cinnamon stick. Bring it to a boil, reduce heat to medium, and simmer 5 minutes.
  • Remove from heat, and stir in the nutmeg, cloves, honey, lemon juice, pineapple juice and Kinu (Orange) juice.
  • Serve hot in a bowl.

Cucumbers are made up of 95 percent water, making them an ideal hydrating and cooling food.Cucumbers contain an anti-inflammatory flavonol called fisetin that appears to play an important role in your brain health.Cucumbers also contain polyphenols called lignans, which may help to lower your risk of breast, uterine, ovarian, and prostate cancers.


  Cucumber [Washed & Peeled] 2
  Mint 2 tbsp
  Parsley 2 tbsp
  Yogurt 250 gm
  Chives 2 tbsp
  Sour Cream 3 tsp
  Salt To taste


• In a blender, add some ice cubes, curd, cucumber, chopped mint, chopped parsley and salt and blend well.
• Add cream and blend again.
• Pour in glasses and garnish with finely chopped chives and a dollop of sour cream.

The health benefits of carrots include reduced cholesterol, lower risk of heart attacks, improved vision, and reduced signs of premature aging. Furthermore, carrots have the ability to improve the skin, boost the immune system, improve digestion, protect cardiovascular health, detoxify the body, and boost oral health in a variety of ways. They also provide a well-rounded influx of vitamins and minerals.


  • Carrot (grated) - 1
  • Honey - 1tbsp.
  • Brown sugar - 1 tbsp.
  • Water - 1 cup
  • Milk - 1 cup
  • Ghee - ½ tbsp
  • Cardamoms - Few
  • Cashewnuts - Few

Preparation Method

  1. Heat a deep bottomed pan on a medium flame and saute the grated carrots in ghee for 3 minutes.

  2. Put water and sugar to it. Cook till the carrots become tender.

  3. Pour milk to it and allow it to boil for 3 to 5 minutes.

  4. Combine cardamom and cashew nuts. Stir well.

  5. Serve hot.

There are umpteen benefits of banana that is should make you include the sweet and delicious fruit in your diet today itself. A single piece of banana is said to contain only 90 calories, which also makes it a great (and healthy) snack to munch on rather than sugar loaded goodies or deep-fried trea

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain


  • 1 banana, sliced
  • Vanilla yogurt
  • 1 Tbsp honey
  • ½ tsp freshly grated ginger


  1. Combine the banana, yogurt, honey, and ginger.

  2. Blend until smooth.

Broccoli is known to be a hearty and tasty vegetable which is rich in dozens of nutrients. It is said to pack the most nutritional punch of any vegetable.Broccoli shares cancer fighting and immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage. Broccoli contains properties that depletes estrogens which usually cause cancer in the body. Research shows that broccoli is extremely suitable for preventing breast and uterus cancer. 


1 cup broccoli florets
3 tbsp butter
1/4 cup chopped onions
2 tbsp plain flour (maida)
2 cups milk
2 tbsp fresh cream
salt and freshly ground black pepper (kalimirch) to taste
a pinch of nutmeg (jaiphal) powder
  1. Heat 1 tbsp of butter in a deep non-stick pan, add the onions and saute on a medium flame for 1 minute.
  2. Add the broccoli and saute on a medium flame for 2 minutes.
  3. Add 1½ cups of water, mix well and cook on a medium flame for 4 minutes or till the broccoli is cooked. Remove and keep aside to cool.
  4. Transfer to a mixer and blend into a smooth puree. Keep aside.
  5. Heat the remaining 2 tbsp of butter in another deep non-stick pan, add the flour and saute using a whisk on a medium flame for 30 seconds taking care that the flour does not discolour.
  6. Add the milk and cook on a medium flame for 5 minutes, while stirring continuously with a whisk.
  7. Add the broccoli puree, salt, pepper and nutmeg powder, mix well and simmer on a medium flame for another 3 to 4 minutes.
  8. Switch off the flame, add the fresh cream and mix well.
  9. Serve hot.

Tip: (for 5 & 6 Step)

As soon as the flour has lost its raw smell, start pouring in the milk in small additions, whisking the whole time. Adding in small increments is key. It allows you to ensure that the flour isn't sitting in clumps at the bottom of the pan, which can lead to a grainy or lumpy sauce later on. If you've got good coordination and a nice heavy pan, you can slowly drizzle with one hand while whisking with the other. Otherwise, you can splash in a couple of tablespoons at a time, working quickly and whisking in each addition before adding more.

At first, the roux will seize up into thick balls, but it will smooth out and become liquid again as more milk is added. Once all the milk has been added, it'll usually seem as thin as plain milk. That's fine; just bring it to a simmer, and the flour will start to do its thing, its starch swelling and bursting and thickening the sauce.


1 cup Vermicelli (thin)
3/4 cup Water
1 cup Sugar
A pinch Saffron- Optional
1 cup Milk
3-4 Cashew nuts Or any other nut of your choice 
7-8 Raisins
2-3 Cardamom powder


Saute the vermicelli in ghee till it turns brown.

Boil water in another pan.

Put vermicelli in boiling water and cover it, stirring occasionally.

After the vermicelli becomes soft, add the sugar stirring continuously.

Add the milk to the vermicelli. And also add cardamom powder

Add fried cashew nuts and almonds.

Simmer the vermicelli for about two minutes or until thick.

Serve hot.


Corn Kernels: - 1/2 cup (boiled)

Sugar: - 5 tbsp

Milk: - 1 1/2 cups

Custard Powder: - 4 tsp (flavor of your choice)



Boil a cup of milk and add sugar to it. Let the sugar melt.

First Mix the custard powder in some cold milk and add this mix to the boiling milk.( never add custard powder directly otherwise it l get lumps)

Now stir this complete mix on low flame continuously. Stir it till the custard thickens. Now keep it aside and let it cool properly. Mix this custard preparation with boiled sweet corn and refrigerate it for a few hours & serve.

This Chia Yogurt Bowl is packed with fiber, low in sugar,and is the perfect breakfast to fuel you for the day! This Chia Yogurt Power Bowl recipe is one of our favorite things to prep at the beginning of the day. you will love having this healthy, fibrous, nutrient-dense snack on hand at all times. The consistency is similar to chia seed pudding, but it tastes more like yogurt.

The base of the Chia Yogurt Bowl is very simple and made with mixing below ingredients: yogurt, chia seeds, vanilla extract (optional), milk, honey.

For Cold Cereal (Summer)

  1. In a glass jar or Bowl or container of your choice, add oats, chia seeds, almond milk or normal milk, yogurt and splash honey.

  2. Cover and refrigerate overnight (at least 8 hours).

  3. In the morning, stir the oats

  4. Top up with fresh berries or fruits of your choice, nuts and seeds, and fresh mint (optional)

For Hot Cereal (Winter)

  1. In a medium pan over medium high heat, add almond milk/Normal Milk, oats, chia seeds, ½ cup water.

  2. Bring to a boil. Reduce heat and simmer until oats are cooked (approx. 5 min.)

  3. Top with yogurt, fresh berries or fruit of your choice, nuts and seeds, mint (optional) and a drizzle with honey.


  • 1 cup milk cold
  • 1/3 cup HERSHEY'S Caramel Syrup
  • 2 cups vanilla ice cream


  • Place milk, caramel syrup and ice cream in blender container. Cover; blend until smooth and thick. Serve immediately. 2 large servings (10-ounce each).
Ingredients:   2 cup  packed baby spinach 1 chopped  apple 3/4 cup  coconut water 1/4 cup fresh lemon juice 2 tbsp. hemp seeds 3 tsp. minced fresh ginger 1 tsp. raw honey 1 1/2 cup ice cubes until smooth   Method:   In a blender, puree 2 cups packed baby spinach, 1 chopped apple, 3/4 cup coconut water, 1/4 cup fresh lemon juice, 2 Tbsp hemp seeds, 2 to 3 tsp minced fresh ginger, 1 tsp raw honey, and 1 1/2 cups ice cubes until smooth  and serve.


  • 3 Tbsp water
  • 1 green tea bag
  • 2 tsp honey
  • 1½ c frozen blueberries
  • ½ med banana
  • ¾ c calcium fortified light vanilla soy milk


1. Microwave water on high until steaming hot in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
2. Combine berries, banana, and milk in a blender with ice crushing ability.
3. Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.


  • 2/3 cup water
  • 1/3 cup pearled barley
  • 2 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1 cup carrots
  • 2 cups vegetable stock
  • 1 2/3 cup plain yogurt 
  • 2/3 cup fresh parsley, minced
  • Salt and pepper, to taste
  • 1/2 tsp black pepper, freshly ground


  • Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside
  • In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
  • Add cooked barley and let simmer another minute or two. Remove from heat.
  • Stir in yoghurt and seasonings. Serve immediately.


  • 1/4 cup yellow onion, chopped
  • 1 small carrot, peeled and diced
  • 1 rib celery, finely chopped
  • 1 tbsp extra virgin olive oil
  • 5 cups vegetable broth
  • 1/2 cup pearled barley, cooked
  • 1/2 cup white beans, cooked
  • 1/4 cup canned tomatoes
  • 4 cloves garlic, minced
  • 3 tbsp fresh basil, chopped
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste


  • In a soup pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add celery and carrots. Simmer for about 3 minutes.
  • Add vegetable broth and bring to a boil. Allow soup to simmer until carrots and celery are tender.
  • Add cooked barley, canned tomatoes, cooked beans, garlic, basil, and rosemary. Let simmer another minute or two.
  • Season with salt and pepper. Serve warm.

Carrot  soup is packed with carotenoids, natural plant pigments that are abundant in carrots . For example, carotenoids can protect your cells from the damaging effects of free radicals and boost your immune system. As a bonus, this soup is rich in fiber.


  • 1 Tbsp Olive oil
  • 1 Medium Onion, sliced
  • 1 tsp Garlic cloves, chopped
  • 1/2 tsp Cumin powder (toasted)
  • 250gm Carrots, sliced
  • 1 tsp Cinnamon (Daalchini)
  • 30gm Rice
  • 1/2 tsp Turmeric
  • Few sprigs Fresh Coriander (Dhaniya)
  • 1/2 Litre Vegetable stock
  • 1/2 tsp Ginger


  • In a heavy bottomed pan, heat up some olive oil.
  • Add the onions,ginger, garlic and saute it for 3 minutes.
  • Now add the carrots, all spice and saute for 2-3 minutes.
  • Add the Vegetable stock and cook on a simmer for 10 minutes.
  • Add the rice and cook until the rice and carrots are cooked.
  • Using a large spoon, remove some of the rice and reserve it as a garnish after the soup has been finished.
  • Add the lemon juice, mint and coriander.
  • Blend the smooth puree, garnish with rice & coriander.


  • 800 ml vegetable stock
  • 700 gm broccoli
  • 50 gm ground almonds (toasted)
  • 250 ml skimmed milk
  • to taste salt
  • to taste freshly ground black pepper


  • Cut the broccoli in to small florets and steam for about 6 – 8 minutes until tender.
  • Place the steamed broccoli, veg. stock, 40 grams of almonds, skimmed milk in a blender and process until smooth.
  • Season with salt and pepper.
  • Pour the mixture in a pan and heat gently, serve in bowls garnished with remaining toasted almond powder.