Modern sattvic recipes for a post-Diwali detox

    Schenelle Dsouza 
    Post their elaborate Diwali celebrations, people everywhere tend to dive head first into some of the most tedious diets filled with futile detoxes and insipid meal plans. And while a post-Diwali detox is often necessary for those looking to maintain their overall health, undertaking elaborate uninspired routines is never the best idea. However, if you do want to take a healthy turn post-Diwali, then a sattvic diet is probably one of the most fruitful ones that prove beneficial for the long run.
    The origins of the sattvic movement 
    The word Sattvic comes from the Sanskrit word ‘sattva’ meaning of pure essence. The quality of sattva is said to be life-giving to the body, mind and spirit. Within yoga and Ayurveda, the quality of sattva is said to be a life-giving practice that helps increase one’s purity from within. Sattva is one of the three virtues of the Hindu  Samkhya philosophy. In spiritual yoga and Ayurvedic practices, individuals often take up Sattvic diets in order to balance their self — body, mind and soul through the three gunas. Among the varied practices, following a sattvic diet is said to be rudimentary to help ease one’s body, mind and soul, keep them calm, energetic and healthy. The purpose of a sattvic diet is to raise the one’s level of consciousness or sattva.
    Foods included in a sattvik diet
    Oftentimes, the sattvic diet is thought of as a rather complicated one. However, once you understand the factors of a sattvic diet, following it on a regular basis becomes an easy and natural process. The first and most important point is that a sattvic diet is a purely vegetarian diet comprising fresh seasonal fruit, vegetables, whole grains, pulses, sprouts, nuts and dried fruits, seeds, honey, fresh herbs, milk and dairy products.
    On the other hand avoiding food items like processed or fast foods, salty and sour foods, microwaved foods, tea, coffee, alcohol, onions and garlic, leftovers or previously prepared food and any form of animal meat or eggs must be avoided. Since the comprises foods that minimize harm to yourself or other living creatures people who follow a yogic diet will choose to be vegetarian or vegan.
    Benefits of a sattvic diet 
    – Acts as an immunity booster
    – Improves energy levels
    – Maintains a mental and physical balance
    – Aids in weight loss
    – Helps detox the body
    – Prevents chronic diseases like diabetes, heart disease and certain types of cancers.
    In light of the health benefits of a sattvik diet, take a look at some healthy but delicious sattvic recipes by expert chefs below.
    Recipes by Neha Ahuja, Founder, Kaashi Wellness
    Avocado and sun dried tomato sandwich
    Photo Courtesy: Kaashi Wellness
    One Ciabatta
    One avocado scooped and sliced
    Half a sun dried tomato- cut in 3 pieces
    2-3 rocket leaves, washed and drained in ice water
    1tsp extra virgin Olive oil .
    Salt and black pepper to taste.
    Cut Ciabatta in half. Drizzle some olive oil. Arrange the arugula leaves. Put avocado and sun dried tomatoes. Add salt and pepper as per taste and serve.
    Lentil Dosa (Mung bean dosa)
    Photo Courtesy: Kaashi Wellness
    50g green moong dal (washed and soaked for 3 hours)
    1tbsp coriander leaves
    For Filling
    ½ cup shredded vegetables (cabbage, capsicum, spring onion)
    1 pinch of hing
    ½ tsp mustard seeds
    For Chutney
    50g grated coconut
    1tsp curry Leaves
    5g mustard seeds
    Grind the soaked lentil with salt as per taste. Heat the non-stick pan. Add mustard seeds and Hing till splatters. Add the shredded vegetables add salt to taste. Cover it and cook till tender, keep aside. Heat a non-stick pan. Pour the batter to form the dosa. Add chopped coriander on top, and cook on both sides. Serve the dosa with the vegetable filling inside with coconut chutney.
    Wheat Pancakes
    Photo Courtesy: Kaashi Wellness
    100g wheat flour
    200ml almond milk
    5g fennel seeds
    5g black peppercorns
    50g strawberry puree
    2 tablespoon honey
    Add almond milk to wheat flour. Add black pepper corn and fennel seeds. Mix the batter, rest it for 5 minutes.In a heated pan pour the batter to form pancake, make sure the flame is low. Serve the pancake with honey and strawberry puree.
    Recipes by Chef Haresh Patel, Wellbeing Chef, Woods At Sasan
    Green Thai Curry
    Green Thai Curry
    Photo Courtesy: Woods At Sasan
    20g Thai curry paste
    5g lemon grass
    5g basil
    10g cherry tomato
    25g pokchoi
    20g carrot
    10g beans
    20g broccoli
    10g palm sugar
    150g coconut milk
    Add oil, chopped ginger and garlic to a pan and sauté till it gets golden brown. Then add in the curry paste and stir till it leaves oil. Add vegetables and stir it till it gets coated with the curry paste. Later add water and cook for a while. Mix coconut milk powder with water, add it to the vegetables and cook for around 5 minutes. Finally add palm sugar and basil. Serve hot with basil rice.
    Laccha Paratha & Moringa Subzi
    Laccha Paratha & Moringa Subzi
    Photo Courtesy: Woods At Sasan
    For Laccha Paratha
    2 cup whole wheat flour
    1tsp salt
    2tbsp oil/ghee
    1 cup warm milk
    Water as required
    For Moringa Subzi
    2 cup moringa leaves/ drumstick leaves
    1 tsp oil/ghee
    1⁄4 tsp mustard seeds
    1⁄4 tsp cumin seeds/jeera
    2 chopped tomato
    1tsp chop ginger
    a pinch turmeric powder
    Salt to taste
    For Laccha Paratha
    Mix wheat flour with oil/ghee and salt in a bowl and add water to knead smooth dough. Set aside for thriry minutes. Divide the dough into four equal balls. Take one ball and roll into a thin 6′′ disc. Apply some ghee and spread evenly, sprinkle some wheat flour. Pleat the dough from the opposite side. Roll the pleated dough into a circle and roll into a thin disc again. Fry the paratha on both sides with some oil/ghee. Serve hot.
    For Moringa Sabji
    Wash and dry the drumstick leaves. In a heavy bottomed pan, add some oil and wait for it to heat up. Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat. Now add in the chopped ginger and sauté for a few minutes until it becomes soft. Add in the drumstick leaves, turmeric powder and stir the subzi well. Add salt for taste. Turn off the flame once the leaves shrink in size. Serve with Laccha Paratha.
    Beetroot Pudding
    Beetroot Pudding
    Photo Courtesy: Woods At Sasan
    500g almond milk
    250g beetroot
    100g dates
    5g cinnamon powder
    Rinse, peel and grate beetroots suing a grater or food processor and finely chop the dates. Add the grated beetroot to a thick bottomed pan. Add the milk and chopped dates to it. When the milk has reduced to about 75%, add cinnamon powder, stir and continue to simmer until the beetroot is cooked. Garnish with fresh sliced pistachio or almonds and serve hot.
    Super Greens Smoothie – Mohit Bulchandani, Founder, Seeds of Life, Mumbai
    Super Green Smoothie Bowl_Seeds of Life
    Photo Courtesy: Seeds of Life
    150g banana
    50-60g spinach
    50ml almond milk
    15g dates
    Moringa, as per taste
    Toppings: Super seeds, Fresh Avocados, Granola as required
    Ice (as required to blend)
    Put banana, spinach, almond milk, dates and moringa in a food processor/ blender and blend with ice till it is smooth. Pour it in serving bowls and relish it fresh with your favourite toppings from super seeds, fresh avocados and granola.
    You may also like:
    8 celebrity-approved detox juice recipes for a gut cleanse
    Yogisattva cafe in Bandra serves lip-smacking vegan, gluten-free, healthy food