• Meditation
  • Jeeva Raksha


Healthy Salads By Sujatha Gopal

1 Cup Shredded Cauliflower

1 Cup Shredded Broccoli

1 Cup Shredded Carrot

1 Cup Chopped Paneer or Tofu

1 Cup Chopped Green Apple 

1 Cup Grapes

few drops of Lemon juice and salt and pepper to your taste


1 Cup Lettuce

1 cup cooked Rajma

1 cup cooked Kala Channa

1 Cup cooked white channa

1 cup raw onion

1 cup raw tomato

few drops of lemon juice

Salt to taste

season with 1/4 tsp mustard seed with 1/4 tsp  Organic extra virgin coconut oil


1 Cup Soaked moong dal

1 cup cubed white melon ( Pumpkin)

1 cup chopped Spinach

few drops of lemon juice

Salt to taste

season with 1/4 tsp mustard seed with 1/4 tsp  Organic extra virgin coconut oil


2 cups of Sprouted Moong dal

1 Cup chopped green apple

1 cup chopped green bell pepper

1 Cup chopped Cilantro

2 tbsp Mint Chutney

Mint Chutney

Mint 1 bunch, 1 tbsp peanuts, 1 or 2 green chillies, salt, lemon juice and grind as a paste

Sweet Chutney

Small ball of softened tamarind, 1 tbsp jaggery,  4 or 5 dates, little salt ( pls match the sweet and sour according to your taste which means find your own measurement of tamarind and jaggery/dates)

You may add it on top of any salads..

Horse gram has lot of protein.Soak Horse gram for 15 hrs, pressure cook it with little salt..make sundal or mix it with any of the above said salads.

Note : All the beans must be soaked for min 8 to 12 hours before you cook it.

Salad Dressing By Terri Woodard

Toast in pan or oven:

8 tablespoons slivered almonds / Peanuts

8 tablespoons sesame seeds

(Just keep these on hand to make salad whenever you like


¼ cup sugar

1 teaspoon pepper

1 cup salad oil

1 teaspoon salt

6 tablespoons rice vinegar (do not substitute another kind of vinegar)

Note: Mix well all the above ingredients.


When you want salad, put some chopped cabbage (cole slaw) in a bowl,

Add some of the toasted almonds/ peanuts and sesame seeds

Add some broken ramen noodles (do not cook noodles – discard flavor packet that comes in the noodle package)



2 cups chick peas(cooked)

1/3 cup tahini

Garlic- 2 pieces(Optional)

1/4 cup lemon juice

1 teaspoon salt

2 tablespoon olive oil

1 pinch paprika

1 teaspoon minced fresh parsley/cilantaro


Place the chick peas, tahini, lemon juice and salt in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the chick peas mixture. Sprinkle with paprika and parsley/cilantaro

Use the hummus for sandwich, chips,pita bread

Tomato Soup


5-  Roma tomatoes (chopped)

1- Carrot (Chopped like Small pieces)

½ inch – Ginger

1 cube - Beetroot (Chopped like Small pieces)

1 to 2 tsp - sugar

½ tbspoon- butter

salt and pepper to taste

3 tbspoon- Heavy whipping cream OR ½ cup - milk


Boil the tomatoes , carrot, ginger & beetroot in 2 to 3 cups of water till cooked or pressure cook for 1 whistle

Cool to room temperature and blend in a blender to a smooth purée. Strain.

Add the strained mixture , butter, salt, sugar, pepper, cream/ milk . Boil for 2 minutes & Serve hot / Serve hot with toasted whole wheat bread croutons(optional) or French bread ( optional)

Note: For serving plain soup without cream/ milk , add more water make it more dilute