Let’s talk about Gut Health

These are signs of a poor gut health –
acidity, abnormal stomach acid, H.pylori,, recurring bloating, and constipation

Below are some tips on what messes our gut health and how to improve gut health with sfood and lifestyle changes.

What messes up your gut health?

👉 Having a diet of Junk and processed foods.

👉 Living a Sedentary lifestyle.

👉 Chronic emotional stress.

👉 Sleep deprivation.

👉 Self-medicating yourself

👉 Overdosing & taking antibiotics without probiotics or vitamin B complex.

How to heal your gut.

👉 Eat a rainbow of fruit & veg.

👉 Cut down on refind sugars.

👉 Inculde more Whole grains into your diet.

👉 Don’t do to fat diets for extreme lose weight.

Other gut-friendly foods

✅ unsalted nuts (almonds and pistachios are best)

✅ Yogurt is an natural probiotic to populate your gut.

✅ Mushrooms are rich in beta-glucan and excellent for the gut.

✅ Over night soaked oats are the best, they are an excellent sources of beta-glucan and high in fibre that promotes gut health and keeps fuller for a longer time.

✅ Lean protein is an excellent source for someone that has poor gut health. like chicken, fish.

✅ For severe gut problems, following a plant-based diet for a month will reduce inflammation, repair thr gut and then slowly

✅ Triphala is more then a lexative. It is amazing for the gut while allowing to pass motions easily.

Quick & easy lunch box ideas:Turmeric infused rice with green peas.


1 cup of basmati rice

2 cups of water

1/2 cup frozen green peas

2 tsp olive oil

1/4 tsp cumin

1/4 turmeric

Season with rock salt


Boil the rice in water until it’s cooked. Now wash the peas in warm water to remove ice.

In a frying pan heat oil and add in cumin seeds. Once they have coloured & start to crackle slightly, add in the peas and cook for 2 mins. Now add in turmeric, salt & mix well. Remove from the heat.

Once the rice is cooked drained out the water and add it to the pea pan.

Using a fork mix it well through and add salt to taste.

White Dhokla Recipe

White Dhokla Recipe

White Dhokla is a popular Gujarati snack. Dhoklas is a healthy and light snack. Easy to make and tastes delicious. It only a needs a few ingredients that are available from the kitchen pantry

Prep Time 35 minutes Cook Time 20 minutes Serves 4


2 cup Rice Flour

2 tbs semolina

1 cup Yoghurt

1 tsp Asafoetida

2 tbs White Sesame Seeds

2 tsp Mustard Seeds

2 tablespoon Suji

Few Curry Leaves

2 tsp Eno

1 tsp fresh Ginger chili paste

Cup of Fresh Coriander Leaves

Salt to taste

Oil as needed


In a bowl add In the rice flour, yoghurt, semolina.

Add in 1tsp Asafoetida, 2 tsp oil, pea size of ginger & green chilli paste and 1 tsp of salt .

Now whisk to a lump free smooth batter.

Leave the batter to rest for half an hour.

Check after 30mins, if the batter has become thick, add in a little bit of water & adjust.

Add water to the steamer and turn it on.

Grease the baking tin throughly and keep it ready.

Add 2 tsp of ENO to the batter and mix it quickly and well.

The batter will start to bubble and puff.

Pour the batter mixture in the greased tin and place it in the steamer.

Cover the steamer with lid and and let it cook for 10mins

After 10 mins, check with a toothpick, it come out clean then shut the steamer off.

Remove the cake tin and leave to cool.

Cut the dhokla into squares and remove from the tin.

Tempering method

In a wok heat 2 tbs of oil on a medium flame.

Add in the Asafoetida, mustard seeds, white sesame seeds & curry leaves.

Once Let the mustard seeds have crackled & the curry leaves are fried.

Add in the dhoklas and give it a good mix.

Take of heat & garnish with fresh coriander leaves.

Chaas Recipe(Indian Spiced Buttermilk)

The classic Chaas is known as the Indian buttermilk. A refreshingly and cooling drink made up of yogurt and spices. It helps to cool the body , helps the digestive system and makes an excellent appetizer.

All the ingredients is chaas are extremely healthy. It’s gives a good source protein, B vitamins, minerals and potassium. These nutrients help to boost immunity, improve sleep, enable hormone synthesis.

Today I’m sharing with you the simple classic Chaas recipe which is super easy to make and very tasty. It only take 5-7mins to make.


• 400 grams yoghurt (plant base yoghurt)

• 2 tsp roasted cumin powder

• 350ml of cold water

• 1 tsp black salt or add as required to taste


• In a blender add the yoghurt, water, roasted cumin powder and salt.

• Blend for 3 minutes till all the ingredients are mixed well together. At the top there should be frothy foamy layer.

• Pour in glass and garnish with roasted cumin powder and serve immediately.

• For cold butter milk place it in the refrigerator and serve later.

vegan omelette aka a ‘moonglet’

A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.


Serves 1

for batter:
1 cup moong dal

1/2 tsp turmeric

2 tbsp rice flour
1 tsp salt

For moonglet:

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp cumin

2 tsp oil
2 tbsp water

pinch chilli powder

1 tbsp coriander (finely chopped)

1 tbsp ghee


• Soak 1 cup moong dal for 30 minutes.

• Drain the water and blend to smooth paste.

• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.

• mix well to form a thick batter.

• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.

• now heat a pan and spread 2 tsp oil.

• once the pan is hot, add 1 tbsp water to the batter and mix.

• pour the batter onto the hot pan.

• simmer till the base is cooked well and flip over and press gently.

• Keep flipping till each side is cooked.

• enjoy moonglet with tamarind chutney.

Garlicky Spinach Kitcheri

Garlicky Spinach Kitcheri a healthy meal in one pot – full of protein and the yummy goodness of green veggies

Kitchari is an staple to the Ayurvedic way of life. It is made up of basmati rice and mung dal and known as a one-pot dish. Basmati rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. kitchari can produce balancing effects for the three bodily doshas, it is easy to digest and gives strength and vitality. It nourishes all the tissues of the body.

Benefits of Kitchari

Eliminates toxins from the body tissues.

improve digestion and restore regular bowel movements.

remove heaviness or congestion in the body.

supports weight loss.

improve energy and vitality.

promote overall health and wellness.


1 cup of moong dal
1 cup basmati rice
1 Bag of baby spinach
2 cups of water
2 green chilli
1 red chilli
1 medium onion
1 Tomato
5 garlic cloves
2 inches of fresh Ginger
4 tbs of coriander
1 lemon
1 tbs of ghee
1 tsp garlic powder
1 tsp cumin
1 tsp cumin powder
1 tsp of turmeric
11/2 tsp of asafoetida
1tsp of garam Masla


Wash the moong dal and basmati rice throughly.
Place the mixture in the cooker, add 2 cups of water, 1 tsp of salt and turmeric.
cook in the pressure cooker to 3 whistles.
Once cooked remove the mixture and mix well.
Put the baby spinach in boiling water for 45 seconds and
add a pinch of salt.
Remove the spinach and place in cold water for few seconds.
In a blender place the spinach, 4 tbs of fresh coriander, 2 chopped green chillies, 5 garlic cloves and blend to purée.
In a pan add the following
1 tbs of Ghee
1 tsp cumin
1 tsp asafoetida
1 tsp garlic powder
1 inch of fresh ginger
1 chopped red chilli
Cook for 3 minutes on low heat
Add in a finely chopped onion and cook till the onions are brown.
Add in a chopped tomato
1 tsp cumin powder
1 tsp garam masla
1 tsp coriander
1 tsp salt
Stir well (add a splash of water to avoid the spices from burning) cook well till the tomatoes are mushy.
Now add the spinach purée to the pan stir and cook for 3 mins.
Finally add in the kitchari and stir.
cook for another 5 minutes on low heat.
Add a squeeze of lemon, mix well.

Ayurveda & Spices.

In Ayurveda, spices are used to ensure that food we eat is fully digested. Use spices liberally when cooking as they will give a boost to the digestive fire. The three Ayurvedic dosha (vata, pitta, and kapha) benefit from different spices.

Spices such as Turmeric Cumin, coriander fennel hing, black pepper cinnamon cardamon: are potent in Ayurveda, as it enhances digestion to avoid digestive’s disorders such as gas and bloating. It also boosts the metabolism and cleanses the am

Sprouted Mung Bean Patties

These yummy patties are made from sprouted mung beans and a great, light alternative to chickpea falafels.

Sprouted mung beans has less calories, with a lot of antioxidants and amino acids. These are some of the health benefits of sprouted mung beans.

Reduces Chronic Disease Risk.

Antioxidants Vitexin and Isovitexin that can help to prevent Heat Stroke.

May lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk.


4 cups of sprouted Ming beans.

I cup of fresh coriander.

2 tsp of cumin.

1 tbsp of olive oil.

1 tsp of baking soda.

Fresh Juice of 1 lemon.


Preheat oven to 350f/175c

Put all the ingredients in a food processor and blitz till the mixture sticks together.

Add in the lemon juice and baking powder and mix throughly.

Place a sheet of baking paper on to over tray.

Start to module the mixture in to small balls and place on tray.

Brush the patties with oils and put them in the preheated oven for 18 minutes or till they they are golden brown and crisp.

Kitchari – pronounced “ kitch -uh-ree”

Kitchari is a made up of a mix of Basmati rice and split green mung beans. It is a delicious, healing recipe usually a favourite during an Ayurveda cleanse. It originates from the Asian subcontinent and dates back thousands of years. It is such a versatile dish that everyone almost certainly has their own way of making it, adding vegetables and spices of their choice.

Here is my version which is simple and quick to make and wonderfully healing; I eat this when I am recovering from a winter illness, the day after I have had an indulgent meal and my digestive system needs a break; or just because I love it so much and it tastes great! I hope you enjoy it too.


1/2 cup Basmati rice

1 cup mung beans (split green)

1/2 teaspoon salt (or to your taste)

1 teaspoon Turmeric

a pinch of asafoetida (found in a Indian grocery store)


Mix the rice and lentils together and wash well in warm water; at least twice. Then put in a steel pan and add 6 cups of water, salt, turmeric and rich of asafoetida and bring to a boil. As it come to a boil lower the heat and simmer on a low flame for 20 minutes. You can half cover the pan with a lid. The consistency and texture is similar to porridge. Once cooked mix and serve. I eat this with plain yoghurt and sometimes add a sprinkle of chopped coriander on top for taste.

The Magic of Cucumber 🥒 🥒

Cucumber is my favourite vegetable! I am a fiend when it comes to cucumber – I just can’t get enough of it!

Cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc. 

Cucumber has enough sugar, B vitamins and electrolytes to replenish essential nutrients in the body to avoid headaches.

Cucumber has been used for centuries as a beauty product, it lightens, brightens, hydrates and tones the skin too!

Get eating more of this vegetable in your diet!