Ingredients:

• ½ cup quinoa boiled in equal water
• 2 tbsp oil
• 1 small onion chopped.
• ½ cup peas.
• 1 pod garlic and ginger chopped.
• 1 tsp cumin seeds.
• 2 tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• Lemon juice fresh
• Green chilli chopped (optional)
• Salt
• Chopped handful coriander

Heat oil in a pan. Put cumin ginger garlic and onion. Sauté for a minute. Add peas, salt and chilies. Cook for 3 min. Add boiled quinoa (no water at all)and Iyurved’s savoury spread. Cook for 5 min. Add lots of lemon juice to taste spicy, salty and sour. All flavors! Garnish with coriander. Serve!

Ingredients:

• 4 small radish
• 2 cups Jowar/ sorghum or whole-wheat flour (or as much required to make super soft dough)
• Salt (as per taste)
• 4 tbsp Iyurved’s 3 herbs and 7 Nuts savoury spread (order here)
• Paneer or firm tofu (mixed with spices of choice)

Keep the dough very soft. Take a ball of dough Scramble Paneer or firm tofu. Add spices of choice and salt stuff mixture in the fattened ball of dough, roll the ball into a thin paratha/tortilla, cook on both sides and apply little ghee

Ingredients:

• 1 cup mung bean/ moong dal
• Salt
• 1 tsp Ajwain/ Carom seeds
• 3 tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• 1 pod ginger
• 1 tsp cumin seeds

Wash and soak for 30 min to remove impurities (Why soak?). Add fresh 2 cups of water and leave to soak further for 4-5 hours. Grind the paste with ginger pod. (Added health benefits of fermenting?) Leave the mixture covered with a lid to ferment for a few hours or make immediately. Add salt, herb and nut spread, cumin and carom seeds when ready to cook. Heat iron or non-stick pan. Grease lightly. Spread one big spoon of mixture and spread circular till thin. Cook covered with a lid. Flip to cook on the other side. Serve with any sauce or plain! (Added health benefits of using iron pan?)

Ingredients:

• Ghee (clarified butter) or oil
• 1 tbsp mustard seeds
• Curry leaves
• Crushed roasted Peanuts
• Medium size chopped onion (or more veggies)
• 1 tbsp grated ginger
• 1 cup little millet or semolina
• 3 tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• 2 cups water

After the veggies are cooked and turn brown, add Iyurved’s 5 herbs and 7 nuts savoury spread (order here). Roast again. Add millet or semolina. Add water. Cover and cook for 8-10 minutes till soft and water is absorbed. Garnish with coriander. Serve hot!

• 1.5 cups Ragi (finger millet)
• 2 tbsp Ghee (clarified butter)
• 3 tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• ½ cup jaggery
• Water
• ½ tsp Cardamom powder

Roast Ragi/ millet once aromatic add Ghee and Iyurved Spread Keep Roasting till change in colour (keep low flame) Take water and jaggery and melt once mixture thickens slightly, add mixture. Keep mixing. Add more water if the paste becomes too hard to mix. Soon the mixture will be cooked well and will leave edges. Add Cardamom powder. Serve garnished with nuts and cardamom powder.

• 1cup Ragi flour (optional)
• 1 cup chickpea flour or mung bean paste (soak mung bean for 4 hours, blend with water to make thick batter)
• 1 beetroot grated/ puréed (uncooked)
• 200mg Tofu (mashed)
• 3 tbsp Sesame Seeds
• Water (as required)
• Salt (as per taste)
• 2 tbsp grated ginger
• 1 tsp Ajwain/ Carom seeds
• 2tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• Coriander leaves (chopped)

 Mix all these ingredients together to make it better. Spread 1 serving spoon batter on a non-stick pan. Apply some oil. Flip the other side. Taste best with coconut chutney.

(What happen when you eat beetroot daily?)

Stuffing:

• Sprouts of any kind (pea sprout, alfaalfa etc)
• Cheddar cheese or vegan or any
• chopped onions
• chopped tomato
• basil, pine nut, sesame spread (blend basil, garlic, pine nuts and sesame seeds, nut milk in a thick smooth paste form) or use Iyurved’s 5 herbs and 7 nuts savoury spread (order here)

Dough:

• Equal part Ragi flour or amaranth flour or Rye flour or Sorghum flour (any two)
• Put salt and oregano
• Add 2 tbsp psyllium husk (optional but good)
• 1 boiled sweet potato (optional)
• 1 tsp yeast (optional)
• 5 tbsp Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• water or yogurt to knead into sticky dough
• 1 tbsp nutritional yeast (optional but good)
• Mix all this together into a sticky dough and leave to rise for 2 hours covered lightly with a cotton cloth and loose lid.

Preheat 5 minutes, Bake for 15 minutes at 200 Celsius.

•  Eggs or 2 tbsp chia or flax seeds powder soaked in 6 tbsp warm water till it becomes lumpy
• 2 mashed banana
• 1 tbsp butter or Iyurved’s 3 herbs and 7 nuts savoury spread (order here)
• 1.5 cup whole-wheat flour or almond flour
• ¾ tsp baking soda
• Pinch of salt
• 1 small apple cut in small chunks
• Honey (optional)
• Choco chips (optional)

Preheat the oven at 175 Celsius for 5 min.Mix eggs/ chia or flax paste, banana, and butter or Iyurved’s 5 herbs and 7 nuts savoury spread (order here) in a bowl. Add flour, baking soda, apple chunks, salt to the bowl and Mix well. Feel free to add chocolate chips to the mixture. Taste the mixture for sweetness or else add honey. Divide batter into muffin pan or moulds. Bake for 16 to 18 minutes or until golden brown and the toothpick/ knife inserted into the center comes out clean. Cool on the wire rack and eat! Feel free to add chocolate chips to the mixture. Add melted dark chocolate or Iyurved’s 5 herbs and 7 nuts Choco spread (order here) on top (optional) (Benefits of eating banana and apple)