Cashew Cream Cheese: The Vegan Wonder

 

Time: 10 minutes (including soaking) | Makes: 1 cup

This spread proves that vegan doesn't mean compromising on texture or flavour. When you blend soaked cashews until completely smooth, they transform into something remarkably similar to cream cheese, rich, creamy, tangy, and spreadable. The lemon juice provides the tanginess you expect from dairy cream cheese, while the nutritional yeast (if you use it) adds a subtle cheesy, umami depth. The result is a spread that's lighter than dairy cream cheese but just as satisfying, and it works equally well on bagels, in wraps, or as a base for other flavoured spreads. Plus, it's packed with healthy fats and protein from the cashews.

Ingredients:

• 1 cup cashews (soaked in hot water for 10 minutes)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast (optional, adds cheesy flavour)
• 1 clove garlic
• 1/2 tsp salt
• 2-3 tbsp water (for consistency)

Method:
Drain cashews. Blend with all ingredients until completely smooth. Add water gradually for the desired consistency.

Pro Tips:

• Soak cashews in boiling water for faster results
• Add herbs (chives, dill) for a flavoured version
• Add smoked paprika for a smoky flavour
• Refrigerate overnight to thicken further

Uses:
Bagels, toast, veggie wraps, and cream cheese alternative

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Chipotle Mayo: The Spicy Favourite

  

Time: 2 minutes | Makes: ¾ cup

Sometimes you want heat without pain, smokiness without overwhelming spice, and creaminess that ties it all together. That's chipotle mayo. The chipotle brings smoky, earthy heat that builds gradually rather than hitting you all at once. The mayonnaise mellows everything out and makes it spreadable, while the lime juice adds brightness that cuts through the richness. It's the spread you make when regular mayo feels boring, but you don't want to go full hot sauce. The best part? It takes literally two minutes. Mix, taste, adjust, done. Perfect for when you want your sandwich to have a bit of kick without requiring actual cooking skills.

Ingredients:

• ½ cup mayonnaise
• 2 tbsp chipotle paste (or 1 tbsp regular chili paste)
• 1 tsp lime juice
• ½ tsp garlic powder
• Pinch of salt

Method:
Mix everything. That's literally it.

Pro Tips:

• Start with less Chipotle, add more to taste
• Add honey for a sweet-spicy version
• Mix with sour cream or yoghurt for a lighter version
• Add smoked paprika for extra smokiness

Uses:
Chicken wraps, fish tacos, veggie burgers, quesadillas

 

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Sun-Dried Tomato Spread

  

Time: 5 minutes | Makes: 1 cup

Sun-dried tomatoes are tomatoes that had all their water removed, which means all their flavour has been concentrated into these intense, sweet-tart, slightly chewy bits of tomato goodness. When you blend them into a spread, you get this deep, complex, umami-rich paste that tastes like you simmered tomatoes for hours when you actually just opened a jar and pressed a button. The cream cheese or hung curd softens the intensity and makes it spreadable, while the basil adds freshness to balance the concentrated tomato flavour. This spread is bold; a little goes a long way. It's the one you make when you want your sandwich to have serious flavour personality.

Ingredients:

• ¾ cup sun-dried tomatoes (oil-packed)
• ¼ cup cream cheese or hung curd
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp fresh basil
• Salt and pepper to taste

Method:
Drain sun-dried tomatoes (save oil). Blend everything until smooth. If too thick, add reserved oil.

Pro Tips:

• Oil-packed tomatoes are softer and blend more easily
• Add pine nuts for extra richness
• Mix with regular mayo for a milder version
• Add chilli flakes for a spicy kick

Uses:
Turkey sandwiches, panini, grilled cheese, crackers

 

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Avocado Spread:

  

 

Time: 3 minutes | Makes: ¾ cup

Avocado spread is what millennials made famous for good reason. When you mash a ripe avocado, it becomes this impossibly creamy, buttery spread that's rich without being heavy. The natural oils in avocado give it that luxurious mouthfeel, while the slight nuttiness of the fruit itself creates depth. Add garlic for savouriness, lemon to brighten it up and prevent browning, and you've got something that tastes decadent but is actually packed with healthy fats, fibre, and vitamins. It's the kind of spread that makes even plain toast feel like a treat. The bright green colour doesn't hurt either—it makes your sandwich look like it belongs on an Instagram food account.

Ingredients:

• 1 ripe avocado
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt to taste
• ¼ tsp black pepper
• Optional: chili flakes, coriander

Method:
Mash avocado with a fork. Add remaining ingredients. Mix well. Done.

Pro Tips:

• Choose ripe avocados (yield to gentle pressure)
• Add lemon juice immediately to prevent browning
• For guacamole version: add chopped tomatoes, onions, and coriander
• For a creamier spread: mix with cream cheese

Uses:
Toast, egg sandwiches, veggie wraps, BLT sandwiches

 

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Herbed Yogurt Spread: The Healthy Choice

  

Time: 5 minutes | Makes: 1 cup

This is what happens when you take hung curd and make it interesting. The fresh herbs bring brightness and aroma, the garlic adds depth without overpowering, and the lemon juice gives it that tangy kick that wakes up your taste buds. It's cooling, refreshing, and somehow tastes fancy despite being ridiculously simple. The texture is thick and creamy, almost like cream cheese but lighter and with actual probiotics that are good for your gut. This is the spread you make when you want something that feels healthy but doesn't taste like a sacrifice. It works beautifully with both Indian and Western sandwiches, proving its versatility.

Ingredients:

• 1 cup hung curd (Greek yoghurt)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1 clove garlic, minced
• 1 tsp lemon juice
• ¼ tsp black pepper
• ½ tsp salt

Method:
Mix everything in a bowl. Refrigerate for 30 minutes for flavours to develop (or use immediately if in a rush).

Pro Tips:

• Use hung curd, not regular yoghurt (too watery)
• Add grated cucumber for a tzatziki-style spread
• Add chaat masala for an Indian twist
• Mix with mayo (equal parts) for a richer version

Uses:
Chicken wraps, veggie sandwiches, grilled fish sandwiches

 

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Quick Hummus: The Protein-Packed Spread

  

Time: 7 minutes | Makes: 1.5 cups

Store-bought hummus costs ₹200 for a tiny tub and somehow tastes nothing like the real thing. Homemade hummus costs ₹30 and tastes like what you'd get in a good Mediterranean restaurant. It's creamy, nutty from the tahini, slightly tangy from the lemon, and has that earthy chickpea flavour that's both comforting and sophisticated. The texture should be silky smooth, almost like whipped butter, making it perfect for spreading thick on bread without tearing it. Plus, chickpeas bring protein and fibre, so you're actually eating something nutritious while enjoying what feels like an indulgent spread.

Ingredients:

• 1 can (400g) chickpeas, drained (save the liquid)
• 3 tbap tahini (sesame paste)
• 2 tbsp olive oil
• 2 cloves garlic
• Juice of 1 lemon
• ½ tsp cumin powder
• Salt to taste
• 2-3 tbsp reserved chickpea liquid (for consistency)

Method:
Rinse chickpeas. Add everything to the blender. Blend until smooth, adding chickpea liquid gradually until you reach the desired consistency. Taste and adjust salt/lemon.

Pro Tips:

• Peel chickpeas for ultra-smooth hummus (time-consuming but worth it for special occasions)
• Add roasted red peppers for red pepper hummus
• Add beetroot for pink beetroot hummus
• Drizzle with olive oil and sprinkle paprika before serving

Uses:
Veggie sandwiches, falafel wraps, and a dip with vegetables

 

 

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Classic Basil Pesto: The Italian Favourite

  

 

Fresh basil pesto is one of those spreads that makes you wonder why anyone buys the jarred version. When you make it at home, the basil's bright, almost minty flavour shines through instead of being dulled by preservatives. The garlic adds punch, the nuts bring creamy richness, and the Parmesan ties everything together with its salty, umami depth. The result is a vibrant green spread that smells like summer and tastes like you spent hours in the kitchen, even though you spent five minutes. It's perfect for those days when you want your sandwich to taste gourmet without any actual effort.

Ingredients:

• 2 cups fresh basil leaves (packed)
• ½ cup olive oil
• ⅓ cup pine nuts (or cashews/walnuts for budget-friendly)
• 3 cloves garlic
• ½ cup grated Parmesan cheese
• Juice of half a lemon
• Salt and black pepper to taste

Method:
Add basil, nuts, and garlic to the food processor. Pulse 5-7 times until roughly chopped. With the processor running, slowly drizzle in olive oil through the feed tube. Add Parmesan, lemon juice, salt, and pepper. Blend until smooth. That's it.

Pro Tips:

• Toast the nuts first in a dry pan for 2 minutes—deeper flavour
• Mix with cream cheese for a milder, creamier spread
• Use half basil, half spinach if basil is expensive
• Store in fridge with a thin layer of olive oil on top (prevents browning), lasts 7 days

Uses:
Grilled chicken sandwiches, caprese sandwiches, veggie wraps, or mix into pasta

 

 

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5 Smoothies that Can Help You Lose Weight

 We all know that losing weight requires a change of diet in combination with physical exercise, but a change of diet doesn’t have to be unpleasant. One of the best ways to begin a weight-loss diet is by adding specialized smoothies to your usual breakfast. What these delicious drinks do is help your body wake up without overloading it with heavy foods, while giving it the energy to start the day and boosting your metabolism.

1.  Chocolate-Strawberry Smoothie

 

Ingredients 

 

1 Handful Spinach 

6 Strawberries 

1½ Cups Unsweetened Almond Milk 

¼ Beet 

1 tbsp Protein Powder (optional) 

2 tsp Raw Cacao Powder 

 

Preparation  

Place all the ingredients in a blender and run until smooth. Serve and enjoy.

 

2. Mood-Boosting Smoothie

Ingredients 

 

½ Cup Oats 

5 Walnuts 

1 Banana 

¼ Cup Blueberries 

Almond Milk 

 

Preparation 

Place all the ingredients in a blender, except for the milk. Add the milk until it reaches the 1-cup level. Run until smooth. Serve and enjoy. 

 

 

3. The Jolly Green Smoothie

 

Ingredients 

½ Cup Spinach 

 ½ Cup Kale 

¼ Cup Greek Yogurt 

1 Banana 

10 Grapes 

1 Kiwi 

1 Cucumber 

½ Stalk Celery 

½ Apple 

Water 

 

Preparation 

Place all the ingredients in a blender, except for the water. 

Add the water until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy.

4. Papaya and Ginger  Smoothie

 

Ingredients  

1 Cup Papaya 

 ½ Peach 

½ Pear 

1 tbsp Flax Seeds 

1 tsp Ginger 

4 Mint Leaves 

½ Cup Greek Yogurt 

1 Handful ice Cubes 

Water 

 

Preparation 

Place all the ingredients in a blender, except for the water. 

Add the water until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy. 

 

5. Hearty Oats Smoothie

Ingredients 

1 Handful Spinach 

¼ Cup Oats 

½ tsp Ginger 

1 Cup Blackberries 

½ Cup Strawberries 

little Honey 

3 Ice Cubes 

Almond Milk 

 

Preparation  

Place all the ingredients in a blender, except for the milk. 

Add the milk until it reaches the 1-cup level. 

Run until smooth. Serve and enjoy.

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6 Healthy Additions for Better Coffee

Our beloved cup of coffee can occasionally be upgraded and receive an invigorating addition of unique flavor, beyond the familiar taste of coffee. People who abandon sweetening their coffee with white sugar find substitutes like honey, agave syrup, or date syrup, which add flavor but still increase the sugar content. According to various studies, moderate coffee consumption reduces the risk of heart disease, respiratory issues, cancer, stroke, and more, so we have no reason—nor desire—to give up our daily coffee. However, if we sometimes want to enhance and elevate its taste without adding unnecessary sugar, we can easily do so with the following 6 additions:
 

1. Cinnamon  

 

 

The next time you drink coffee, try replacing the teaspoon of sugar that sweetens the drink with a teaspoon of pure, ground cinnamon (without added sugar). Natural cinnamon not only enhances the flavor of your drink, but it also reduces your sensitivity to the insulin hormone, helping to balance blood sugar levels and aid in weight loss. Another option for incorporating cinnamon into the coffee flavor, if you don’t have ground cinnamon in large quantities at home, is to add a few cinnamon sticks to the container where you store your ground coffee or coffee beans.

2. Unsweetened Cocoa Powder 

 

 

 

Adding a bit of cocoa powder to your coffee is a great way to give it a chocolatey flavor and some flavonoids—antioxidants that combat premature aging and improve blood flow to the brain and heart. Additionally, natural cocoa can also affect our mood and serve as an antidepressant. For those concerned about the caloric addition, we note that two teaspoons of unsweetened cocoa contain only 25 calories, provided you use a natural product with minimal processing and no added sweeteners.

3. Vanilla Extract 

The vanilla flavor we associate with ice creams, cakes, and puddings is often linked to sweet, sugary products, but real vanilla extract is simply a flavor addition derived from a plant. Adding 1-2 drops to a cup of coffee is enough to impact the drink’s flavor and give it a wonderful aroma. If desired, you can also add vanilla bean seeds directly to your drink and enjoy its benefits as a good source of B vitamins, which protect the skin and help prevent anxiety, depression, and hair loss.

4. Nutmeg  

 

Nutmeg is mainly known to us from cooking, but it can also blend wonderfully with your coffee, especially when combined with cinnamon or cardamom. Nutmeg, with its bold flavor, is packed with health benefits such as boosting the immune system, improving memory, alleviating sleep disorders, joint pain, and more. To enrich your coffee with the flavor of nutmeg, you only need a small amount, between ¼ to ½ a teaspoon.

5. Coconut Flakes 

 When we suggest adding coconut to your coffee, we don’t mean the sweetened coconut used in cakes and cookies, as that contains preservatives. Natural coconut flakes, extracted from fresh and dried coconuts, can be found in health food stores and added to your hot drinks without worrying about their sugar content. The coconut flakes and their many health benefits will blend wonderfully into your coffee and serve as a milder alternative to adding coconut oil to coffee—a habit that has gained popularity in recent years.

6. Orange Juice  

It’s commonly believed that the surprising idea of combining oranges with coffee originated in Arizona, USA, and became a global hit. The common method is to pour orange juice into the bottom of a glass and add a shot of espresso on top. While this may sound like an odd flavor combination, it’s worth trying at least once. Orange juice contains its natural sugar content and a significant amount of vitamin C. However, if this combination intimidates you, we have an alternative suggestion reminiscent of the Italian tradition of serving coffee with a slice of lemon or orange. After preparing your coffee, rub an orange peel on the rim of the cup and add just a few drops of fresh orange juice.

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Indian Vegetable Soup

 

Ingredients of Creamy Veg Soup

Oil: 1 tbsp
Bay leaf: 1 

Black peppercorns: 10-12 

 Cloves: 3-4 

Cinnamon: 1 inch
Garlic: 8-10 cloves
Ginger (sliced): 1 inch
Green chili (slit): 2 

 Onion (diced): 3 
Potato (diced): 2 
Carrot: 1 
Water: as required
Salt: 1 tsp

 

Additional Ingredients for Final Cooking:

Oil: ½ tbsp
Butter: 1 tbsp
Carrot (chopped): ½ cup
French beans (chopped): ½ cup
Green peas: ½ cup
Prepared vegetable puree
Water: as required
Salt: to taste
Sugar: 1 tbsp
Fresh cream: 3 tbsp

 

Instructions of Creamy Veg Soup

 

Step 1: Prepare the Base in the Pressure Cooker

Heat the Oil: Begin by heating 1 tbsp oil in a pressure cooker over medium heat.
Add Aromatic Spices: Add the bay leaf, black pepper, cloves, and cinnamon. Allow these spices to release their aroma for a few seconds.
Sauté Garlic, Ginger, and Chili: Add garlic, ginger slices, and slit green chilies. Sauté until the garlic becomes golden brown.
Add Onions: Next, add the diced onions, stirring until they soften and turn translucent.
Incorporate Potatoes and Carrots: Add diced potatoes and carrots, stirring to coat them with the spices.
Add Water and Salt: Pour in water to cover the vegetables and season with salt. Close the cooker and cook for 3-4 whistles or until the vegetables are tender.

Step 2: Blend the Cooked Vegetables

Release Pressure: Once the pressure cooker has naturally released, open the lid.
Remove Whole Spices: Remove the bay leaf, cinnamon, cloves, and black pepper if a milder taste is desired.
Blend to Smooth Puree: Using a blender or immersion blender, blend the cooked vegetables into a smooth, creamy puree. Set the puree aside.

Step 3: Cook Fresh Vegetables

Heat Oil and Butter: In a separate pan, heat ½ tbsp oil and 1 tbsp butter over medium heat.
Sauté Fresh Vegetables: Add chopped carrots, French beans, and green peas, and sauté until they’re slightly tender but still crisp.

Step 4: Combine Puree and Fresh Vegetables

Add Puree: Pour the prepared vegetable puree into the pan with the sautéed vegetables.
Adjust Consistency: Add water to achieve the desired soup consistency and stir to combine.
Season: Add salt to taste and sugar to balance the flavors, allowing the soup to simmer for a few minutes.

Step 5: Final Touch with Cream

Add Fresh Cream: Stir in 3 tbsp fresh cream to give the soup a smooth, creamy finish.
Simmer: Let the soup simmer for another 1-2 minutes, then remove from heat.
Serve Hot: Ladle the soup into bowls, garnish if desired, and enjoy hot.

 

About the Recipe:

This Indian-style creamy vegetable soup combines the hearty comfort of traditional soups with the warm spices we love in our cuisine. Potatoes add a natural thickness, while a blend of garlic, ginger, and mild whole spices brings depth to the broth. A light garnish of butter-sautéed veggies adds texture and a burst of color. The optional touch of cream adds smoothness but can be skipped to keep the soup light. Whether you add the cream or skip it, this soup delivers on richness without being heavy.

 

 

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