Tag Archives: vegan

Pea and Spinach Minty Detox Soup

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An oil free soup which is high is fiber, proteins, magnesium, calcium and potassium. Works as a perfect detox and aids in fat loss if consumed everyday. It’s high is the body building macro so it also helps you get shredded AF!

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In 2011, I was desperate to lose all the excess fat. In that desperation I stumbled upon the cabbage soup diet, in which you consume a cabbage soup everyday and cycle between fruits, veggies and skim milk every other day. It was a disaster, I did lose the weight, but I also lost my muscle mass because the diet was low in proteins and important minerals! Through the years of researching and experimenting I came up with this soup which is high is proteins and fiber and low in fat. I consume this almost everyday paired with a healthy diet (I’m done with fad diet trends) and it helps me lose a healthy amount of weight and also supports my lean muscle.

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Surprise surprise, this soup becomes creamy and frothy without the addition of any dairy! It’s sweet, tangy and feels like a comfortable and cozy soup and can be easily had everyday. You can decrease the amount of mint leaves if you don’t like them as they have a very strong taste, but they work wonders as a detox ingredient.

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You can have this the next day after you eat loads of junk food or during that time of the month if you have a problem with water retention. This works great with bloating and gives you a flatter stomach almost instantly! This doesn’t even taste like a diet soup and can easily pass as a comfy spring soup (Spring is here!!!)

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Pea and Spinach Minty Detox Soup

Prep time Cook time Total time
5 mins  15 mins 20 mins


An oil free soup which is high is fiber, proteins, magnesium and potassium. Works as a perfect detox and aids in fat loss if consumed everyday.

Category: Soup, Snacks, Oil Free, High Fiber, High Protein
Serves: 10-12 Cups

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Ingredients

    • 1 Cup whole Dried Peas/ 1 Can Cooked Peas
    • 8 Cups Water
    • 1 Cup Fresh Peas
    • 2 Spring Garlic
    • Bunch Spinach
    • 14-16 Mint Leaves
    • 1 inch Ginger
    • 1 tsp Cumin
    • 1 tsp Cinnamon
    • 2 tbsp. Himalayan Pink Salt
    • 1/2 Lemon

Instructions

  1. Soak the peas overnight. Cook the dried peas with the garlic, ginger, cumin and salt in a pressure cooker for 10 minutes after first whistle. If using canned peas drain and wash the peas properly and add 8 cups of veggie stock and bring to boil.
  2. Let the pressure escape, then open the cooker and put on a low flame.
  3. Add the fresh peas, mint leaves and spinach and cook for 1-2 minutes until the veggies are bright green.
  4. Let it cool, blend together until smooth.
  5. Reheat the smooth soup or have it cold.
  6. Put in bowls and add a dash of lemon. Garnish with mint leaves, enjoy!

 

 

Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette

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I present to you a healthy kidney beans salad with an Indian touch! The sweetness of the apricots works perfectly with the spicy tanginess of the vinaigrette and compliments the taste and texture of the beans,vegetables and walnuts in this salad.

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I’m always looking for easy to make delicious recipes that are delicious and plant based. This is something that I came up with using random things already in my house and it turned out to be totally delightful.

In this salad I used Kashmiri Kidney Beans also called Pahari Rajma. They contain more proteins and fiber than regular kidney beans and are found in the northern states of India. If you can’t find these, use the simple ones.
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This is a very simple salad and can be made in 10 minutes if you’re using pre-cooked kidney beans. But it’s more flavorful when you use the herbs in the cooking water.

And, when you get your protein from kidney beans, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes. A cup of kidney beans provides over 43 grams of protein and 46 grams dietary fiber, pretty impressive right? They also contain amazing nutrients like iron, copper, manganese and potassium!

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Make this sweet and sour salad any time of the day or night. It can also be eaten with some brown rice or as a sandwich center. It is very filling, nutritious  and full of plant based proteins.

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Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette

Prep time Cook time Total time
10 mins 15 mins 25 mins


Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette. A versatile, simple, sweet and tangy salad full of plant based protein.

Category: Gluten Free, Breakfast, Salad, Vegan, Snacks, High Fiber
Serves: 2

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Ingredients

For Salad:

    • 1 cup Uncooked Kashmiri Kidney Beans/1 can Kidney Beans
    • 12-15 Dried Apricots, Pitted
    • 1 Yellow Bell Pepper
    • 2 Cucumbers
    • 1 cup Walnuts
    • 1/2 tsp Thyme
    • 1/2 tsp Fennel Seeds
    • 2 Cardamom Pods

For Dressing:

  • Bunch Coriander/Parsley
  • 1 Chili
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • Salt and Pepper to taste

 

Instructions

  1. Soak the kidney beans overnight (or in hot water for an hour). Cook them in a cooker with five cups water, 1/2 tsp thyme, 1/2 tsp fennel seeds, 2 cardamom pods and some salt for 20 minutes. (Skip this step if you’re using canned beans)
  2. Soak the apricots in hot water for 10 minutes or until soft.
  3. Add the ingredients for the dressing in a blender and blend.
  4. Cut the veggies and apricots finely.
  5. Drain the kidney beans and let them cool.
  6. Put everything together and garnish with walnuts and coriander flowers.

 

Cacao Fudge Cake with Chocolate Coconut Icing

 DSC_0783The flavors of the coconut and the rich cacao blend together and have a party in your mouth, while the fudge-y texture of the cake melts away with gooey tones.
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Once you have a taste of this cake, you  will want to have it over and over again!
DSC_0711I absolutely love baking cakes for peoples’ birthdays, I’m given the responsibility of the baking for every party!
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This one was made for Alpana, my lactose intolerant best friend. Love you babe!
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Made with whole wheat flour and brown sugar, this cake is egg free, dairy free and you can’e even tell. It tastes like the chocolate ‘Bounty’. If you’re into coconuts like me (I live on coconut oil, it’s good for everything and smells like heaven!) then you will go crazy about this one.
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Just mix the dry ingredients with the wet ingredients and bake, as simple as that!
Can be eaten as it is as a brownie or with the luscious chocolate coconut frosting for double the awesomeness.
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Cacao Fudge Cake with Chocolate Coconut Icing

Prep time Cook time Total time
10 min 50 mins 60 mins


A fudge-y chocolate cacao cake with a luscious and smooth chocolate coconut icing. Mmmmmm…

Category: Desserts, Vegan, Cakes
Serves: 1 and 1/2 pound Cake

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Ingredients

      For Cake

    • 1 and 1/2 cup Whole Wheat Flour
    • 1/2 cup and 3 tbsp Brown Sugar, powdered
    • 1/4 cup Cacao/Cocoa Powder
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Himalayan Pink Salt
    • 1/3 cup Canola Oil
    • 1 tsp Vinegar
    • 1 Flax Egg, 1 tbsp Flax Powder + 3 tbsp Water
    • 1 cup Water, Warm

For Frosting

  • 30 gm Dark Chocolate X 3
  • 1/3 cup Extra Virgin Coconut Oil
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Almond Milk

 

Instructions

  1. Preheat the oven for 15 minutes at 176 degree celcius.
  2. For the cake, sift the flour and add all the dry ingredients to it..
  3. In a blender mix all the wet ingredients together.
  4. Mix the wet ingredients into the dry ingredients and mix with a spatula so that no lumps are formed.
  5. Put the mixture in an oiled cake tray and keep in the preheated oven for 35-40 minutes till the toothpick comes out clean.
  6. For the icing melt the chocolate in a boiling water bath, don’t heat directly.
  7. Add the coconut oil, vanilla and milk. Mix until nicely combine.
  8. Let it cool for a while until thick.
  9. Put the icing on the cake when the cake and icing have cooled down.
  10. The icing will become solid in the fridge so if that’s the case, let it be at room temperature for 10-15 minutes until a thick, liquid consistency has been reached.

Almond and Cranberry ‘Ice Cream’ Protein Bars

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Too delectable, amazingly ice-creamy, absolutely vegan and pretty simple to make. These will make you go nuts and become your favorite breakfast or snack.
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Perfect as a pre-workout or post-workout meal as they have a high amount of protein and fiber in them.
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As simple as putting a few ingredients together and stirring them together. I used to spend a lot on protein bars but now I don’t waste my money on preservative filled ones anymore!
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After making these beauties with whole, natural ingredients I never went back to the store bought bars. The packaged ones don’t taste like almond and cranberry ice-cream so why would I go back, right?
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Almond and Cranberry ‘Ice-Cream’ Protein Bars

Prep time Cook time Total time
10 min 0 mins 10 mins


Easy to make 10 minute protein bars that are with no refined sugar or oil.

Category: Desserts, High Fiber, Breakfasts, High-Protein, Snacks, Vegan
Serves: 12-14 Protein Bars

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Ingredients

  • 4 tbsp Almond Butter, Unsweetened, No Added Oil
  • 4 tbsp Honey
  • 1 Cup Muesli/Granola
  • 1/2 Cup Dried Cranberries/Sultanas
  • 1/2 Cup Almonds
  • 1 and 1/2 tsp Cinnamon Powder
  • 1 tsp Cardamom Powder
  • 1/2 tsp Himalayan Pink Salt

 

Instructions

  1. Add the almond butter, honey, salt and spices in a bowl and stir until combined.
  2. Blend the almonds and cranberries till roughly broken (optional).
  3. Add the muesli/Granola, the nuts and the dry-fruits in the bowl and mix well.
  4. Put it on a parchment paper and level out with a spatula to 1/2 inch thickness.
  5. Freeze for 1 hour and cut into pieces.
  6. Freze for another 1-2 hours and enjoy your delicious ice-cream protein bars.
  7. Store in the freezer separated by parchment paper.