top of page
logo
Get in Touch

RECIPES YOU CAN'T MISS!

Healthy Recipes with Wholesome Ingredients

Chickpeas-Quinoa Salad

Ingredients

  • 1 cup cooked quinoa (well cooked, fluffy, not soggy)

  • 1 cup boiled chickpeas, well drained

  • 1 English cucumber, cut into medium-sized pieces

  • 2 tomatoes, diced

  • ½ purple onion, thinly sliced

  • 2 tbsp fresh cilantro, chopped

  • 2 tbsp fresh mint leaves, chopped

  • 2 tbsp feta cheese, crumbled

For the Chickpeas

  • 1 tsp olive oil

  • A pinch of salt

  • ½ tsp smoked paprika

For the Dressing

  • 2 tbsp extra virgin olive oil

  • Juice of 1 lemon

  • Salt and freshly ground black pepper, to taste
     

Method

  1. Heat olive oil in a pan and toss the boiled chickpeas with salt and smoked paprika for 2–3 minutes. Allow them to cool.

  2. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, sliced purple onion, cilantro, mint, and seasoned chickpeas.

  3. Whisk together the extra virgin olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently until everything is evenly coated.

  4. Transfer to a serving bowl and finish with a generous sprinkle of crumbled feta cheese before serving.

Serving Suggestion: Enjoy chilled or at room temperature as a wholesome meal or a refreshing side dish.

Berry Bliss Chia Granola Bowl

WhatsApp Image 2026-05-12 at 7.46.33 PM (1).jpeg

Ingredients

  • 3 tbsp chia seeds

  • 200 ml milk or any plant-based milk

  • 1 tsp honey or maple syrup (optional)

  • ½ tsp vanilla extract (optional)

  • Choose any one fruit combination:

    • Mixed berries (strawberries, blueberries, raspberries)

    • Diced apple with a drizzle of honey and a pinch of cinnamon

    • Fresh mango cubes

    • Banana slices with chopped nuts

    • Kiwi, grapes, or any seasonal fruits

  • ¼ cup fruit granola

  • Mint leaves (optional)

​

Method

  1. Mix chia seeds, milk, honey, and vanilla in a bowl or jar. Stir well and let it rest for 10 minutes. Stir again to prevent clumping.

  2. Refrigerate for 4 hours or overnight until thick and creamy.

  3. Top with your favorite seasonal fruits.

  4. Sprinkle fruit granola just before serving to keep it crunchy.

  5. Garnish with mint if desired and enjoy chilled.

Nutrition Highlights: Rich in Fiber • Omega-3 Rich • Protein Packed • Naturally Sweetened • Perfect for Every Season

Broccoli Quinoa Fritters

ChatGPT Image Jun 22, 2026, 05_58_14 PM.png

Ingredients

  • Grated or finely chopped broccoli

  • Cooked quinoa

  • Fresh cilantro, finely chopped

  • Fresh mint, finely chopped

  • 2 green chillies, finely chopped

  • Cottage cheese (paneer) or tofu (for a vegan version)

  • Fresh lemon juice

  • Black pepper

  • Salt, to taste

  • Rice flour (for binding)

  • Olive oil (for pan cooking)
     

Method

  1. In a large bowl, combine the broccoli, cooked quinoa, cilantro, mint, green chillies, paneer (or tofu), lemon juice, salt, pepper, and rice flour.

  2. Mix well until the mixture holds together.

  3. Shape into small round patties or elongated fritters.

  4. Lightly brush a non-stick pan with olive oil and cook the fritters over medium heat until golden brown and crispy on one side.

  5. Brush the top with a little olive oil, flip carefully, and cook the other side until crisp while keeping the inside soft and tender.

  6. Serve hot with Greek yogurt, tzatziki, hummus, or your favorite dipping sauce.

Serving Suggestion: Garnish with fresh cilantro, a squeeze of lemon, and enjoy these wholesome fritters as a healthy snack, lunch, or party appetizer.

Ruby Harvest Tofu Kababs

ChatGPT Image Jun 23, 2026, 10_28_56 AM.png

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

​

Ingredients

  • 2 medium beetroots, steamed and coarsely ground

  • 200 g tofu, grated or crumbled

  • 1 medium potato, boiled and mashed

  • 1 small onion, finely chopped

  • 1 green chilli, finely chopped

  • 2 tbsp fresh coriander leaves, chopped

  • 1 tbsp fresh mint leaves, chopped

  • 1 tbsp lemon juice

  • 2–3 tbsp rice flour

  • Salt to taste

  • Freshly ground black pepper to taste

  • 1 tsp olive oil for brushing

  • 2 tbsp grated Parmesan cheese (optional)

  • Yogurt or dip of choice, for serving

 

Method

  1. Steam the beetroot until tender and allow it to cool slightly.

  2. Coarsely grind the beetroot and transfer it to a mixing bowl.

  3. Add grated tofu, mashed potato, onion, green chilli, coriander leaves, mint leaves, lemon juice, salt, and black pepper.

  4. Mix well and add rice flour gradually until the mixture holds together comfortably.

  5. Divide into equal portions and shape into round kababs or patties.

  6. Heat a non-stick pan and lightly brush with olive oil.

  7. Place the kababs on the pan and cook over medium heat until the underside turns crisp and lightly golden.

  8. Gently flip and cook the other side until equally crisp.

  9. Remove from the pan and garnish with grated Parmesan cheese.

  10. Serve warm with yogurt, mint yogurt dip, garlic yogurt sauce, or a dip of your choice.

Rustic Garden Spaghetti

WhatsApp Image 2026-06-23 at 8.09.11 AM.jpeg

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

​

Ingredients

  • 200 g spaghetti

  • 1 tbsp extra virgin olive oil

  • 5–6 garlic cloves, crushed and finely chopped

  • 2 bird's eye chillies, finely sliced

  • 200 g cherry tomatoes

  • ½ cup reserved pasta cooking water

  • 1 tsp mixed Italian herbs

  • Salt to taste

  • Freshly ground black pepper (optional)

  • ¼ cup freshly grated Parmesan cheese, plus extra for serving

 

Method

  1. Bring a large pot of water to a boil. Add salt and a few drops of olive oil.

  2. Cook the spaghetti until al dente according to package instructions.

  3. Reserve about ½ cup of the pasta cooking water and drain the pasta.

  4. Heat olive oil in a wide pan over medium heat.

  5. Add the crushed garlic and sauté until fragrant.

  6. Stir in the finely sliced bird's eye chillies and cook briefly.

  7. Add the whole cherry tomatoes and a pinch of salt.

  8. Pour in the reserved pasta water and cook until the tomatoes soften and begin to burst, creating a light sauce.

  9. Sprinkle in the Italian herbs and mix well.

  10. Add the cooked spaghetti and toss gently until every strand is coated with the tomato sauce.

  11. Add Parmesan cheese and toss once more.

  12. Serve immediately with an extra sprinkle of Parmesan and freshly cracked black pepper

Roasted Earth Mexican Dip

WhatsApp Image 2026-06-23 at 3.12.25 PM.jpeg

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3–4

​

Ingredients

For the Dip

  • 2 medium eggplants, peeled and diced

  • 3 medium tomatoes, steamed, peeled, and diced

  • 4–5 garlic cloves, finely chopped

  • 1 tbsp olive oil

  • 2 tbsp fresh cilantro (coriander leaves), chopped

  • 1–2 tsp paprika or Kashmiri chilli powder

  • Salt to taste

  • 1 tbsp lemon juice

For Serving

  • 4–6 slices sourdough bread

  • Butter (optional)

  • Extra cilantro for garnish

  • Lemon wedges

 

Method

  1. Peel the eggplants and cut them into small cubes.

  2. Steam the tomatoes for a few minutes, remove the skins, and finely dice them.

  3. Heat olive oil in a pan over medium heat.

  4. Add the chopped garlic and sauté until aromatic.

  5. Add the diced tomatoes and cook until they begin to soften.

  6. Stir in the chopped eggplant and mix well.

  7. Add paprika or Kashmiri chilli powder, salt, and half of the chopped cilantro.

  8. Cook on low to medium heat, stirring occasionally, until the eggplant becomes soft and blends with the tomatoes.

  9. Add lemon juice and mix gently.

  10. Remove from heat and garnish generously with fresh cilantro.

  11. Toast the sourdough slices until crisp. Spread lightly with butter if desired.

  12. Serve warm with the eggplant dip and lemon wedges

bottom of page