SNACK

REPLACEMENT
RECIPES
Exclusively for UHC members

CHOCOLATE BARFI
B E ST F O R
Celebration
A sweet treat
IN GR E D IE N T S
Barfi
• 1 cup almonds
• ¼ cup almond butter
• ½ cup jaggery powder
• ¼ cup almond milk
• 3 tablespoons cacao powder
• pinch of rock salt
Toppings
• 2 tablespoons grated coconut
• 1 tablespoon cashews, roasted
• 1 tablespoon almonds, roasted
SNACK
MAKES : 15 barfis TIME : 45 mins
PR E PAR AT IO N
• Prepare ¼ cup almond butter.
• Prepare ¼ cup almond milk.
CHOCOLATE REPLACEMENT
METHOD
1. Place almonds into a blender and blend until
a smooth powder. Do not over blend.
2. Heat a pot, add almond butter and almond
powder. Mix and roast for 5 minutes on low
flame until a little brownish colour.
3. Add jaggery powder and almond milk. Mix
everything together and cook for 2 minutes.
4. Add cacao powder, cook and keep stirring
for 8 minutes until the mixture starts to leave
the pan. Make sure there are no lumps.
5. Switch off the stove. Add rock salt and mix.
Pour it on parchment paper and set it in a
rectangular shape with the help of a spatula.
6. Gently press the mixture to get an even
shape. Place it in a refrigerator for 2 hours.
7. Cut into desired shapes and top each barfi
with coconut and nuts. Serve and enjoy!
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 SNACK

CHOCOLATE NUTTIES

B E ST F O R
Celebration
A sweet treat MAKES : ¾ cup TIME : 30 mins

“Can you imagine the taste of nuts rolled on caramel-y chocolate? Yes!
These delectable chocolate nutties will not dissapoint! They’re great as a
travel snack, or even to keep at home, for times when the craving hits!”
~ Subah Saraf

IN GR E D IE N T S
• ¼ cup jaggery powder
• 2 tablespoons water
• ½ teaspoon vanilla extract
• 1 teaspoon chia seeds, roasted
• 3 tablespoons cacao powder
• ¼ cup almonds, roasted
• ¼ cup cashews, roasted
• pinch of rock salt
CHOCOLATE REPLACEMENT
METHOD
1. Heat a saucepan. Add jaggery, water and
cook for 8 minutes on low flame until bubbles
start appearing and the consistency becomes
a little thick. Keep stirring in between.
2. Add vanilla, chia seeds and cacao powder. Mix
and let it cook for a few more minutes until a
thick caramel-like consistency is formed.
3. Add roasted nuts and mix well to evenly coat
the nuts with chocolate.

4. Switch off the stove, add rock salt and mix

well. Separate the nuts by breaking the lumps.

5. Take out these nutties on a plate to cool down.

6. Store them in an airtight container for 2 weeks.

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 BREAKFAST

CHOCOLATE SMOOTHIE BOWL

B E ST F O R
An occasional
breakfast SERVES : 2 TIME : 10 mins

“This is my favourite Sunday breakfast. It’s so quick and yet so delicious. I love
topping my chocolate smoothie bowl with mango, along with some pumpkin
seeds!
~ Subah Saraf

CHOCOLATE REPLACEMENT
IN GR E D IE N T S PR E PAR AT IO N
• Take the bananas, peel, slice and put in
the freezer for about 6 hours
• 4 frozen bananas
• ½ cup coconut milk
• Prepare ½ cup coconut milk.

• 2 tablespoons cacao powder

• 4 dates, de-seeded
• pinch of rock salt
• pinch of cinnamon powder
• 1 tablespoon peanut butter
(optional)
• pinch of vanilla powder (optional)
METHOD
1. Place all the smoothie ingredients into a
blender and blend until smooth.
2. Pour into bowls and top with fresh seasonal
fruits and nuts of your choice.

Topping
• any seasonal fruits & nuts

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 BREAKFAST

BUTTERY APPLE SLICES

B E ST F O R
Breakfast
A sweet treat SERVES : 2-3 TIME : 20 mins

“I never thought that simply spreading peanut butter on apple slices and adding a
handful of nuts could create such a delicious snack. Every time I have it, I promise
myself that I’ll only eat one, but I always end up having more. Hehe!” ~ Subah Saraf

BREAKFAST REPLACEMENT
IN GR E D IE N T S PR E PAR AT IO N
• 1 large apple
• Soak 2 tablespoons each of walnuts and
cashew separately in water for 6 hours.
• Prepare ¼ cup peanut butter.
Sweet Peanut Butter
• ¼ cup peanut butter

• 2 tablespoons jaggery powder METHOD

• ½ teaspoon cinnamon powder 1. Add all the sweet peanut butter ingredients into
a blender and blend into a thick smooth paste.
• 2 tablespoons water
2. Slice the apple horizontally into thin slices and
Topping remove the seeds from the centre using a knife.
• 1 tablespooon walnuts,
3. Spread the sweet peanut butter on the apple
soaked and chopped
slices, and add the toppings from above. Serve.
• 1 tablespoon cashews, soaked
and chopped

• 2 dates, de-seeded and chopped

or 1 tablespoon raisins

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 BREAKFAST

APPLE PLATTER

B E ST F O R
Breakfast
Evening snack SERVES : 2 TIME : 10 mins

“Eating sliced apples alone can be boring. Don’t worry, we got you. Dress them up with
some date sauce and topping and you’ll have a party going on in your plate!”
~ Himadri Pareek

BREAKFAST REPLACEMENT
IN GR E D IE N T S PR E PAR AT IO N
Soak ¼ cup of almonds in water for 6 hours.
• 2 apples

Date Sauce METHOD

• ¼ cup almonds, soaked 1. Thinly slice the apples.
• ¼ cup de-seeded dates
2. Add all the date sauce ingredients into a blender
• ¼ teaspoon cinnamon powder and blend into a smooth sauce.
• ½ cup water
3. Pour the date sauce on top of the apple slices.
Add the toppings from above and serve.
Topping
• 1 tablespoon pumpkin seeds,
roasted

• 1 tablespoon walnuts,
roasted and chopped

• ¼ teaspoon cinnamon powder

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 WINTER BREAKFAST

SWEET POTATO CHAAT

B E ST F O R
Winter Breakfast
Evening Snack SERVES : 2 TIME : 30 mins

“Though the best type of breakfast is a fruit-based meal, this warm option is for those
who find it difficult to consume fruits in the winter. It’s also a great snack for those
looking to gain weight, or those living highly active lifestyles.” ~ Harshvardhan Saraf

BREAKFAST REPLACEMENT
IN GR E D IE N T S PR E PAR AT IO N
• Boil 4 sweet potatoes in water.
• 2 cups boiled and sliced • Prepare sweet imli chutney (pg 36).
sweet potato
• Prepare green chutney (pg 36).
• ¼ cup sweet imli chutney (pg 36)

• 2 tablespoons green chutney

(pg 36)
• 2 tablespoons pomegranate
• 2 tablespoons moong sprouts
METHOD
1. Place the boiled and sliced sweet potato in
serving plates. Add sweet imli chutney, green
chutney, pomegranate and moong sprouts.
Serve.

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 NAMKEEN

KHATTA MEETHA CHIWDA

B E ST F O R
Celebration
A namkeen snack MAKES : 5 cups TIME : 45 mins

IN GR E D IE N T S METHOD
1. Heat a pot, add red rice poha and roast it for
• 2 cups red rice poha
5 minutes on a low flame until it becomes
• 1 cup fox nuts, roasted and chopped
crisp. Make sure to not over roast the poha.

NAMKEEN REPLACEMENT
(makhana)
• ½ cup peanuts, roasted Take it out on a plate to cool down.

• ¼ cup almonds, roasted and chopped 2. Heat a pot. Add curry leaves, green chill and
• ¼ cup cashews, roasted and chopped sauté on low flame until crisp.
• ¼ cup pumpkin seeds, roasted
3. Add wild mustard seeds, turmeric powder,
• ¼ cup sunflower seeds, roasted
roasted cumin powder, kasuri methi and mix.
• ¼ cup raisins
4. Add roasted poha, fox nuts along with nuts,
Other Ingredients seeds, raisins and jaggery powder into the pot.
• ⅓ cup fresh curry leaves
5. Mix all the ingredients together and roast
• 1 teaspoon finely chopped green chilli
them for 5 minutes. Make sure to not apply
• 1 teaspoon wild mustard seeds (jakhiya)
much force otherwise the poha might break.
• 1 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder 6. Switch off the stove, add black salt and rock
salt. Mix, take it out on a plate to cool down.
• 1 teaspoon kasuri methi, blended
• 3 tablespoons jaggery powder 7. Store them in an airtight container for 2 weeks.
• 2 teaspoons black salt
• 2 teaspoons rock salt

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MASALA MAKHANA
B E ST F O R
Celebration
A namkeen snack
“We all crave for something crunchy, something masalaedar to munch on. Be it
watching a movie with family or a snack to pack for your office, masala makhana
won’t ever let you down.”
~ Himadri Pareek
IN GR E D IE N T S
• 2 cups fox nuts (makhana)
• 1 teaspoon jaggery powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt
• ¼ teaspoon asafetida
• ¼ teaspoon rock salt
NAMKEEN
MAKES : 2 cups TIME : 30 mins
NAMKEEN REPLACEMENT
METHOD
1. Heat a pot and add fox nuts. Roast for 10
minutes on low to medium flame until crisp.
2. Add jaggery powder, roasted cumin powder
to the same pot and mix.
3. Switch off the stove. Add black salt, asafetida
and rock salt. Mix everything together.
4. Take out these masala makhana on a plate
to cool down.
5. Serve and enjoy! Store them in an airtight
container for 2 weeks.
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 NAMKEEN

MASALA POPCORN

B E ST F O R
Celebration
A namkeen snack MAKES : 2 cups TIME : 20 mins

IN GR E D IE N T S METHOD
1. Place all the coconut masala ingredients
• ¼ cup dry corn (for popcorn)
into a blender and blend until everything is

Coconut Masala
• ½ cup blended dry coconut (gola)
• ½ teaspoon black salt
• ½ teaspoon cumin powder
• ¼ teaspoon black pepper powder
NAMKEEN REPLACEMENT
combined together.
2. Heat a saucepan. Add the dry corn and
cover with a lid.
3. When the corn starts to pop, shake the
pan with your hands (take help of a cloth as
saucepan will be hot). Shaking is important
so the corn doesn’t stick and get burnt.

4. Once all the corn is popped, switch off the

stove and transfer the popcorn to a big
mixing bowl.

5. Add the blended coconut masala to the

popcorn. Mix well with your hands, so the
buttery masala doesn’t settle at the bottom.
Serve.

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 COOKIES

CHIA BAJRA COOKIES

B E ST F O R
Celebration
A sweet treat MAKES : 15 cookies TIME : 45 mins

“You could have one or two of these cookies in the evening with your herbal tea,
or even take them to your office to-go. They’re so crunchy that you’ll hear them
cracking in your mouth.”
~ Himadri Pareek

IN GR E D IE N T S
• 1 cup pearl millet flour (bajra)
• ⅔ cup blended dry coconut
(gola)
• ½ cup jaggery powder
• 2 tablespoons chia seeds
• ½ teaspoon kasoori methi
• ½ teaspoon green cardamom
powder
• ½ teaspoon lemon juice
• pinch of rock salt
• ¼ cup water
BISCUIT REPLACEMENT
METHOD
1. Place all the ingredients in a mixing bowl
and knead the dough. Make sure there are
no lumps of jaggery.
2. Preheat the oven at 150°C for 10 minutes
and divide the dough into small balls of 1
tablespoon each. Place them on parchment
paper in a baking tray.
3. With the back of a spoon, gently flatten
the balls, as thin as possible. Make sure to
leave space in between each cookie dough.
4. Bake the cookies at 150°C for 25 minutes.

5. Allow the cookies to cool down for about

10 minutes before removing them from the
parchment paper.

6. Serve and enjoy! You can store them in an

airtight container for 2 weeks.

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ALMOND BISCOTTI
B E ST F O R
Celebration
A sweet treat
“When the crunch of almonds and sweetness of jaggery comes together, MAGIC is
created! These almond biscottis have the potential of becoming a regular affair at
your place.”
~ Subah Saraf
IN GR E D IE N T S
• 1 cup almonds, pulsed
• ½ cup oats flour
• ⅓ cup walnuts, pulsed
• ¼ cup jaggery powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon cinnamon powder
• ⅛ teaspoon rock salt
• 2 tablespoons water
COOKIES
MAKES : 15 biscottis TIME : 45 mins
BISCUIT REPLACEMENT
PR E PAR AT IO N
• Prepare oats flour by blending rolled oats.
METHOD
1. Place all the ingredients in a mixing bowl and
knead the dough. Make sure there are no lumps.
2. Preheat the oven at 150°C for 10 minutes. Divide
the dough into small balls of 1 tablespoon each.
Place them on parchment paper in a baking tray.
3. With the back of a spoon, gently flatten the balls,
as thin as possible. Make sure to leave enough
space in between each cookie dough.
4. Bake the cookies at 150°C for 25 minutes.
5. Allow the cookies to cool down for 20 minutes
before removing them from the parchment paper.
6. Serve and enjoy! You can store them in an airtight
container for 2 weeks.
Tip Almonds and walnuts used are pulsed,
some small pieces are left. We do not have
to completely blend in a powder form.
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 DESSERT

BANANA SPLITS

B E ST F O R
Celebration
A sweet treat SERVES : 3-4 TIME : 20 mins

IN GR E D IE N T S SO AK IN AD VAN C E
Soak 1 cup cashews for 6 hours.
Cream
• 1 cup cashews, soaked

DESSERT REPLACEMENT
METHOD
• ¼ cup jaggery powder
1. Place all the cream ingredients into a
• 1 teaspoon cinnamon powder small blender jar and blend until absolutely
• 2 tablespoons water smooth (no small chunks should remain).

2. Split each banana into 2 parts lengthwise.

Assembly
• 4 bananas 3. If you want to make the dish look pretty,
transfer the cream into a piping bag and
• 2 tablespoons walnuts,
keep in the refrigerator for 10 minutes.
roasted and chopped
• 2 tablespoons cashews, 4. Apply pressure to the piping bag until the
roasted and chopped cream begins to flow out. Pipe slowly on
each split banana.
• 2 tablespoons pomegranate
• 2 tablespoons mint leaves Note : Feel free to skip the piping bag and
simply spread the cream using a spoon.

5. Add all the remaining assembly ingredients

on top of the cream and serve.

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 SNACK

STUFFED DATES

B E ST F O R
Celebration
A sweet treat MAKES : 20 TIME : 10 mins

“You won’t believe how tasty this super quick snack can be. It takes 5 minutes
to make, that’s it! You could feast on one or two whenever you feel hungry in
the day.”
~ Himadri Pareek

DESSERT REPLACEMENT
IN GR E D IE N T S METHOD
1. Using a knife, make a slit vertically on all the
• 20 dates
dates without cutting them in half.

Sweet Peanut Butter 2. Gently de-seed each date using your fingers,
• ¼ cup peanut butter and set aside.
• 2 tablespoons jaggery powder
3. Add peanut butter and jaggery powder to
a small mixing bowl. Mix using a spoon to
Topping
combine them together.
• 1 tablespoon almonds,
roasted and chopped
4. Stuff each date with sweet peanut butter.
• 1 tablespoon cashews,
Add the toppings and serve.
roasted and chopped
• 8 walnuts, roasted and chopped
• 1 tablespoon pistachios,
roasted and chopped

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 SNACK

VEGGIE STICKS & DIPS

B E ST F O R
Refreshing snack
SERVES : 3-4 TIME : 15 mins

IN GR E D IE N T S METHOD
1. Divide the cucumbers, carrots and bell
• 2 cucumbers
peppers into 2’’ lengthwise sticks.
• 2 carrots
• 2 bell peppers

SNACK REPLACEMENT
2. Place all the mustard dip ingredients into a
(green or red or yellow) blender and blend until smooth.

3. Place all the cheesy mint dip ingredients

Mustard Dip
into a blender and blend until smooth.
• ¼ cup cashews, soaked
• ¼ cup red bell pepper 4. Serve the dips with veggie sticks.
• 1 teaspoon mustard seeds
• 2 teaspoons jaggery powder
• 1 teaspoon lemon juice
• 1 tablespoon water
• ½ teaspoon rock salt

Cheesy Mint Dip

• 16 cashews, soaked
• 2 tablespoons mint leaves
• 2 tablespoons lemon juice
• 1 tablespoon water
• ½ teaspoon rock salt

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 DRINK

MAAZA COOLER

B E ST F O R
Celebration
A sweet drink SERVES : 4 TIME : 30 mins

“Made from ‘real taaza raseele mangoes’, this mango delight is kids’ absolute
favorite! Using just 4 ingredients, it is super quick and easy.”
~ Subah Saraf

SOFT DRINK REPLACEMENT

IN GR E D IE N T S
• 2 big ripe mangoes, chopped
• ½ cup jaggery powder
• 2 cups water
• 1 teaspoon lemon juice
METHOD
1. Heat a saucepan, add mangoes, jaggery
powder and water.
2. Close the lid and let it cook for 15 minutes
on medium flame until mangoes are soft.

3. Let it cool down. Add lemon juice. Place

it into a blender and blend until smooth.
Keep it in the refrigerator for 1 hour.

4. Serve chill & enjoy!

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 DRINK

CHOCOLATE MILKSHAKE

B E ST F O R
Celebration
A sweet drink SERVES : 2 TIME : 20 mins

“This milkshake will make your kids go crazy (hehe not literally)! It’s 10x better than
the packaged energy drinks we get from the market, which are loaded with nasty
sugars and preservatives.”
~ Himadri Pareek

SOFT DRINK REPLACEMENT

IN GR E D IE N T S PR E PAR AT IO N
• Soak 24 cashews in water for 6 hours.
• 24 cashews, soaked
• Prepare 2 cups almond milk.
• 8 dates, de-seeded
• 2 tablespoons jaggery powder
METHOD
• ¼ cup cacao powder
1. Place all the ingredients except almond milk
• ½ teaspoon psyllium husk
(isabgol) into a blender and blend until smooth.

• pinch of rock salt

2. Add almond milk into a blender and blend
• ⅓ cup water again until smooth. Keep it in the refrigerator
• 2 cups almond milk for 1 hour.

3. Serve chill and enjoy!

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 DRINK

RAW MANGO MOJITO

B E ST F O R
Celebration
A sweet drink SERVES : 2 TIME : 20 mins

“Tangy, minty, sweet and refreshing. Raw Mango Mojito is a perfect coolant for hot
summer afternoons.”
~ Subah Saraf

SOFT DRINK REPLACEMENT

IN GR E D IE N T S PR E PAR AT IO N
• Prepare raw mango pulp by boiling a raw mango,
• 2 tablespoons raw mango pulp
peeling & taking out the pulp.
• 3 tablespoons fresh mint leaves
• ¼ cup jaggery powder
METHOD
• ½ cup water, chilled
1. Place raw mango pulp, 1 tablespoon mint leaves,
• 1 teaspoon lemon juice
jaggery powder, chilled water, lemon juice, rock
• pinch of rock salt
salt into the blender and blend until smooth. Pour
• ½ cup ice it into a bowl.
• 1 lemon, sliced
2. Take a mortar & pestle and crush 2 tablespoons
of mint leaves.

3. Add crushed mint leaves, sliced lemons & ice into

the same bowl and mix well.

4. Serve chill & enjoy!

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 CASHEW CHEESE
GREEN CHUTNEY MAKES ½ CUPS

I NGRE D I E NTS (MAK E S ¾ CUP ) IN GR E D IE N T S

• 1 cup coriander leaves • ½ cup cashews, soaked
• ½ cup mint leaves • ½ cup chopped cauliflower, boiled
• ½ cup raw mango, roughly chopped • 2 tablespoons lemon juice
• 1 teaspoon cumin seeds • 1 teaspoon water
• ½ teaspoon rock salt • ¼ teaspoon black pepper powder
• 1 small green chili • ¼ teaspoon dried oregano
• ½ teaspoon rock salt
M E THOD
1. Place all the ingredients into a blender and blend METHOD
until smooth. 1. Simply blend all the ingredients together until
2. Use immediately or store in refrigerator for 2-3 days. smooth.

CHUTNEY REPLACEMENT

CHEESE REPLACEMENT
2. Use immediately or store in the fridge for 2-3
days.

SWEET IMLI CHUTNEY CHIPOTLE MAYO

MAKES ½ CUPS
INGREDIENTS (MAKES ½ CUP)
• ½ cup jaggery PR E PAR AT IO N
• ½ cup water
• ⅛ teaspoon black pepper powder
• Soak 16 cashews in water for 6 hours
• ⅛ teaspoon roasted cumin powder
IN GR E D IE N T S
• ⅛ teaspoon fennel seeds
• ¼ cup tamarind pulp
• 16 soaked cashews
• ½ teaspoon rock salt • ⅓ cup chopped red bell pepper
• 1 tablespoon water
M ETHOD
• 2 teaspoons lemon juice
1. Heat a pot. Add all the chutney ingredients except
tamarind and rock salt. Let it cook for 10 minutes on
• ½ teaspoon rock salt
low flame.
METHOD
2. Add tamarind pulp and stir. Cook for 2 more minutes.
1. Simply blend all the ingredients together
3. Switch off the stove. Add rock and stir. Let it cool for until smooth.
5 minutes.
2. Use immediately or store in the fridge for
4. Serve immediately or store in the refrigerator for
2-3 days.
2-3 days.
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HOMEMADE KETCHUP
B E ST F O R
Dip
Sauce
IN GR E D IE N T S
• 1 cup chopped red bell pepper
• ¼ cup small-chopped pumpkin
• ¼ cup small-chopped carrots
• ½ + ¼ cup water
• 2 tablespoons jaggery powder
• 2 pinches of dry ginger powder
• pinch of star anise powder
• pinch of asafoetida (hing)
• ¼ teaspoon oats flour
• ½ teaspoon rock salt
• 2 teaspoons lemon juice
SAUCE
MAKES : ¾ cup TIME : 20 mins
METHOD
1. Boil the red bell pepper, pumpkin and
carrot in ½ cup water for 5-6 minutes.
KETCHUP REPLACEMENT
2. Add all the spices to the boiled vegetables
and stir well for 2-3 minutes.
3. Puree the vegetables in a blender until smooth.
4. Add the puree back into the pan, and cook it
until it thickens a little.
5. Add ¼ water and oats flour. Stir and cook for
1-2 minutes. Add lemon juice and salt.
6. Use immediately or store in the fridge for 2-3
days.
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