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VOGUE FEATURE: 5 recipes to deeply nourish you while you're at home

Not only will these dishes help keep you calm, putting them together will keep you occupied too

Featured in Vogue India, 19 March 2020
by Sonal Ved

© Shutterstock

In the last one week, our relationship with food has drastically changed. In an article by LA Times, we learned that recipe searches on the internet have reached a Thanksgiving-level high. And while that may still be an American thing, in India too, a lot of us are eating in, eating clean and cooking a lot more than we did before the pandemic outbreak.  

While meeting friends, getting coffee, doing a workout are still optional chores, food is a necessity. We speak to nutritionist and life coach Sumitra Daswani, founder of Born From The Earth, a wellness platform, to pull out five recipes that will keep you nourished and calm while at home.  

Broccoli stuffed sweet potatoes

© Shutterstock


  • 4 large sweet potatoes

  • 1 head broccoli

  • 4 cloves garlic

  • 1 tablespoon olive oil

  • 1 pinch red pepper flakes

  • 1 ½ cup beans of your choice

  • ¾ cup water

  • 1 cup cheese

  • ½ teaspoon salt


  1. Preheat oven to 230°C

  2. Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender, or slightly longer depending on the size of the potatoes.

  3. Separately, cut the broccoli into florets. Mince the garlic and fry with the olive oil. Wait until the garlic sizzles; after about 30 seconds add the red pepper flakes, the broccoli, and a few pinches of salt. Sauté the broccoli until bright green and tender, for about five to seven minutes.

  4. Drain and rinse the beans. In the bowl of a food processor, blend the beans, 3⁄4  cup water, 1⁄2 cup shredded cheese, and the salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.

  5. After the sweet potatoes are baked, cut out the centres and remove some sweet potato flesh (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.

Baby spinach, quinoa and strawberry salad  

© Shutterstock


  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon minced garlic

  • Pinches of salt and black pepper

  • 2 teaspoons red wine vinegar

  • 3 cups baby spinach

  • ½ cup cooked quinoa

  • 1⁄2 cup sliced strawberries

  • 1 tablespoon salted pumpkin seeds


  1. Mash the garlic and mix it with the salt to make a paste.

  2. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add spinach; toss to coat.

  3. Serve topped with quinoa, strawberries and pumpkin seeds.

Nutmeg and cashew sleepy time milkshake

© Shutterstock


  • 1 cup cashews, soaked overnight

  • 2 cups filtered water, approx

  • 1 teaspoon maple syrup

  • 1⁄2 teaspoon vanilla bean, ground

  • 1 teaspoon cinnamon powder

  • 1⁄4 teaspoon nutmeg, grated

  • Pinch of sea salt


  1. Add soaked cashews to a blender with filtered water.

  2. Water should be one inch above the cashews. Blend until smooth.

  3. Add cashew milk to a small pot.

  4. Add the remaining ingredients to the pot and heat on medium flame. Continue to whisk until frothy and remove before it boils. Serve warm.

Ashwagandha bliss balls  

© Shutterstock


  • ½ cup rolled oats

  • 2 tbsp peanut butter

  • 1 tsp cinnamon

  • ¼ tsp ginger

  • ⅓ cup raw nuts, such as pecans or walnuts

  • 1 cup pitted dates

  • ½ tsp ashwagandha

  • 1 pinch of salt

  • 1 tbsp nut milk


  1. Place all the ingredients in a food processor.

  2. Blend till a sticky dough like consistency forms.

  3. Roll into balls and store in the fridge.

Brown rice chutney salad

Taste of Home


  • ½ cup mango chutney

  • 3 tablespoons olive oil

  • 2 tablespoons vinegar

  • 2 teaspoons curry powder

  • ½ teaspoon salt

  • ½ teaspoon garam masala

  • 8 cups cooked brown rice

  • 3 medium carrots, shredded

  • ¾ cup dried cranberries

  • 1 small sweet red pepper, chopped

  • 3 green onions, sliced

  • 3 cups fresh baby spinach, chopped if desired

  • 1 medium apple, chopped

  • 1 cup salted cashews


  1. In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions. Toss to coat. Cover and refrigerate for several hours.

  2. Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

Also check out:

Coffee, Cacao & Coconut Bliss Balls

#recipes #salad #snacks #veganmeals

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