This avocado spread is great on sandwiches, with roasted vegetables, pasta, etc! A lovely bright green color, smooth and creamy texture, and loaded with healthy nutrients... whats not to love about it? :) 

Ingredients
- 2 ripe avocados
- Handful of fresh basil leaves
- Handful of spinach (or arugula)
- 1/2 tsp sea salt or Himalayan pink salt  
- 1/4 tsp garlic powder (optional)
- Dash of lemon juice

Add all of the ingredients to a food processor. Pulse until combined. Adjust the taste to your liking. And most importantly have fun!! 

A comforting hot soup for those cool Fall nights. Nourishes the body and soothes the soul.

Ingredients:

• 2 medium - Carrots
• 1 inch piece - Ginger root
• 1/4th cup - Orange Lentils/Masoor dal
• 1/4 tspn - Black Pepper Powder
• Salt to taste

1. Peel & chop the carrots into 1/2 inch pieces. 
2. Peel & chop the ginger root into small pieces.
3. Wash & drain the orange lentils.
4. Cook the carrots, ginger & lentils together in the pressure cooker with 1 cup water. If you do not want to use the pressure cooker, boil & simmer the carrots, ginger & lentils in enough water until everything is soft and the lentils are well cooked.
5. Let the cooked mixture cool down a bit. Blend it together into a puree with enough water to get the right soup consistency. 
6. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
7. Serve hot!
   

​Serves: 4

This zucchini soup is simple, nourishing, light and easy to make. My personal favorite!!
​Definitely give it a try.

Ingredients:

• 2 medium - Organic Zucchini
• 2 small - Shallots or 1/2 medium - Onion
• 1/4 tspn - Black Pepper Powder
• Salt to taste

1. Chop the zucchinis into 1 inch cubes. With organic zucchinis, you can use the peels as they have many nutrients.
2. Chop the shallots/onion into medium pieces.
3. Cook the zucchini & onions together in the pressure cooker with little water. If you do not want to use the pressure cooker, boil & simmer the veggies in enough water until they are soft, but avoid overcooking.
4. Let the cooked veggies cool down a bit. Blend them together with enough water to get the right soup consistency. 
5. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
6. Serve hot!

Serves: 4

Juicing is one of the best health habits you can incorporate in your daily routine. Raw juice made with fresh organic fruits and vegetables helps your body with the absorption of micronutrients like vitamins, minerals, phytochemicals and enzymes. It gives you a natural energy boost in about 20 minutes, as the juice is already in an easily digestible form. Juicing is an easy way to get the daily recommended amount of fruits and vegetables in your diet. It also promotes weight loss, boosts your immune system and gives a glow to your skin!!
Making a small investment in a high quality power juicer is well worth it.

Note - I use more vegetables and less fruits, to keep the amount of (natural) sugar in check. Also,  preferably  buy all organic ingredients. You can experiment with various combinations depending on your family's preference and availability of seasonal fruits and vegetables.

• 1 large - Apple
• 1 medium - Orange (optional) - peel the thick orange cover, but leave the soft whitish skin inside
• 1/2 large - Cucumber
• 2 large - carrots
• 2 stalks - Celery
• 1/2 medium - Beet
• 4 - 5 Stalks - Beet Greens OR any other Dark Greens
• 1/2 large - Lime
• 1 inch piece - Ginger

1. Use a high quality power juicer to extract juice from all the above fruits and vegetables.
2. Serve / drink immediately.

Serves - 2 

Decadent, creamy, silky smooth chocolate fondue with fresh fruits and eggless vegan cake is always a big hit, when it comes to making a dessert that is loved by all !! Special thanks to my dear friend Ritu for introducing me to this wonderful 'go to' recipe :)

Ingredients:

• 2 bags - 12 oz. Semi Sweet Chocolate Chips (I use 'Ghirardelli' premium baking chocolate chips)
• 1 1/2 cups or as needed (just enough to immerse the chocolate chips) - Unsweetened Plain Almond Milk
• Variety of fresh fruits for dipping - Bananas, Cantalope, Strawberries, Honey Dew, any other fruits of your choice
• Eggless vegan cake - optional

1. This recipe is made in a 1 1/2 - 2 quarts crock pot. Place the semi sweet chocolate chips in the crock pot. 
2. Add the unsweetened plain almond milk into the crock pot, just enough to immerse the chocolate chips.
3. Keep the crock pot on 'high' setting for approximately 2 hours. Initially keep stirring every 10-15 minutes until the chocolate chips melt completely. Let the mixture come to a boil.
4. Turn the setting down to 'low' after about 2 hours, when the fondue starts to boil, stirring occasionally.
5. Serve hot fondue with fresh fruits and eggless vegan cake. Enjoy!

Serves: this quantity is enough for about 20-25 people.

Love your body. Drink green juice!!

Ingredients: 

• 2-3 big handfuls - Green leafy vegetables such as spinach, baby kale, mixed greens.
  
• 10 - 12 stalks - Cilantro (leaves and stalks)
  
• 2 sticks - Celery
  
• 1 small - Cucumber
  
• 1/2 inch piece - Ginger root
  
• Juice of 1 Lime or 1 small Orange (something citrus)
  
• 1 small - Apple (optional)
  
• 1 cup - Water
  

1. Add all the above ingredients (except lime juice) to a high power blender (I use my Vitamix blender).
2. Blend all the ingredients well. If the juice is too thick, add little more water.
3. You may strain the juice through a strainer if the fibrous stalks are not  pulverized well. This step is optional.
4. Add the juice of 1 lime and mix well
5. Serve and enjoy right away!

(Serves - 4)

Note:  Adding apple (for sweetness) is optional. It is best if green juices are made without any sweet fruits. Adding citrus fruits such as lime, lemon or orange helps with the absorption of iron and calcium. Coconut water can also be used in place of plain water. Adding a small piece of fresh coconut also gives a very nice taste to the green juice.

Refreshing mix of colorful vegetables and sprouted moong beans with a variety of flavors and textures.

Ingredients:

• English Cucumber - 1 large - chopped into bite size pieces
• Cherry Tomatoes - 10-12 - chopped into half
• Red bell pepper - 1 medium - chopped into bite size pieces
• Beet - 1 medium - peeled, cooked/steamed - chopped into bite size pieces
• Carrots - 2 medium - peeled, cooked/steamed - chopped into bite size pieces
• Sprouted Green Moong Beans - 1 cup - lightly steamed
• Lemon juice - 2 tablespoons
• Black salt - to taste (can use sea salt instead)
• Black Pepper powder - 1/2 teaspoon

1. Mix all the above ingredients.
2. Chill in the refrigerator.
3. Serve cool.

Mixed vegetable soup - green cabbage, dudhi (opo squash), potato, onion, garlic, salt and pepper + steamed cut bite size veggies (peas, carrots, green beans, cauliflower).
Ingredients:

• Green Cabbage - 2 cups - coarsely chopped
• Opo Squash (Dudhi) - 3 cups - peeled and chopped into 1x1 inch cubes
• Potato - 1 small - chopped into medium cubes
• Onion - 1/2 small - chopped into medium cubes
• Garlic - 2 large cloves - chopped
• Mixed vegetables - (peas, carrots, green beans, cauliflower) - steamed and cut into small bite size pieces. Keep aside. These will be added into the soup towards the end of the recipe. 
• Salt and Pepper - to taste

1. Add the cabbage, opo squash, potato, onion and garlic in a pressure cooker. Add 4 cups of water and cook the vegetables (about 2-3 whistles). If you do not want to use the pressure cooker, simmer the vegetables immersed in enough water in a covered sauce pot until the veggies are cooked soft. 
   
2. Let the cooked vegetables cool down a bit.
3. Puree the cooked veggies in a blender or with a hand held blender.
4. Pour the blended mixture/puree into a sauce pot and add enough water to adjust the consistency of the soup.
5. Add the steamed mixed vegetable pieces into the soup.
6. Add salt & pepper to taste. Boil for 3-4 minutes. 
7. Serve hot.
   
   
   

Fresh seasonal fruits make a wonderful snack/lunch box idea. Add a handful of mixed nuts such as almonds, cashews, walnuts, pistachios or peanuts to add some protein!

A warm sweet potato side dish or dessert made with delicate spices to satisfy the sweet tooth! 

Ingredients:

• Organic Sweet Potatoes - 2 medium - washed, peeled and sliced into 1 inch pieces of 1/4th inch thickness
• Cinnamon powder - 3/4th teaspoon
• Nutmeg powder - 1/2 teaspoon
• Agave Nectar or Organic Maple Syrup - 1 teaspoon

1. Place the sweet potato slices in a stainless steel container that will fit inside a pressure cooker. Do not add water to the sweet potatoes. Cook the sweet potatoes well (about 2 - 3 whistles). If you do not want to use the pressure cooker, you can cook/steam the sweet potatoes in the microwave for about 5 minutes or until cooked soft.
2. Mash the cooked sweet potatoes well with a fork.
3. Add the cinnamon powder, nutmeg powder and agave nectar/maple syrup.
4. Mix well. 
5. Serve warm.