Most lifestyle diseases today that have increased India’s NCD (non-communicable diseases) burden-diabetes, heart diseases, high cholesterol, and hypertension have poor, imbalanced and untimely dietary patterns as their causative factors.  Often people stave off the holistic treatment of these diseases by choosing to pop a pill for symptomatic relief. Here are some yummy, healthy and Ayurveda-inspired breakfast recipes by Kaushani Desai, Art of Living Ayurvedic cooking expert and author of Sattva The Ayurvedic Cook Book.Also Read - Best Breakfast Recipes to Lose Weight: 5 Healthy Indian Dishes to Help You Shed Extra Kilos

Buckwheat Cutlet Also Read - Want to Live Longer? Follow a Plant-Based Protein Diet

“This ancient, wholesome recipe is warming for the body.  It improves metabolism without overstimulating the body.  Carrots and pumpkin have beta-carotene which is good for the eyes and spinach deliver a good dose of Calcium, Magnesium, Iron, Vitamin A, C and E.  Furthermore, spinach and buckwheat’s iron content make it good for the blood while the magnesium nourishes and relaxes the muscles.  Buckwheat lowers blood sugar levels,”  Kaushani says. Also Read - Watch Breakfast Recipe: Easy Pancake For Days When You Are Running Short of Time


  • Green Buck Wheat Flour – ¾ cup
  • Zucchini or Pumpkin – ¼ cup
  • Carrots – ¼ cup
  • Spinach ¼ cup
  • Turmeric – 2 pinch
  • Asafoetida – 1 pinch
  • Chopped Coriander leaves – 1 Tbsp
  • Oil – 1 Tbsp
  • Ginger – 1 Tbsp


Finely chop the Zucchini, carrots and spinach.  Grate the ginger and add all the ingredients into a mixing bowl (except the oil). Mix thoroughly until a small dough is created.  In a pan or skillet, heat a small portion of the oil (half a teaspoon).  Break the dough ball into smaller pieces (the size of a golf ball).  Flatten these and add, one at a time, to the oil smeared pan.  Cover, each time, with a lid and let it cook for 1 minute. Turn the cutlet and cook for another minute.  Repeat until all cutlets are done.  Serve hot on its own or with some green chutney

Millet Upma

Millet is a grain that stimulates good Agni (digestive fire).  It is astringent in nature and can aggravate Pitta and Vata when taken in excess.  It is grounding in nature, nutritive, a bronchodilator, a good spleen tonic, improves blood strength, brightens up the skin and firms tissue.  The urad dal used in this recipe is full of iron, folic acid, calcium, magnesium and potassium, which makes this recipe perfect for women who are pregnant.


  • Millet – 1 cup
  • Green Chillies – 1 tsp
  • Fresh peas – 1 tbsp
  • Cumin Seeds – ¼ tsp
  • Asafoetida – ½ tsp
  • Urad Dal – ½ tsp
  • Curry Leaves – ½ tsp
  • Oil – 1 tsp
  • Salt – ½ tsp
  • Coriander Leaves – 1 tbsp


Soak Millet for about an hour and then wash thoroughly.  In a warm pan add the oil, curry leaves, urad dal, fresh peas and green chillies.  Fry until urad dal becomes slightly brown.  Add the soaked millet, 2 cups water and salt.  Reduce the heat to a simmer and cook, covered, for 20 minutes.  5 Minutes before serving, add the coriander leaves and cover.  Enjoy this hearty meal on its own or with some steamed vegetables.