Vegan Anti Aging Recipe

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Antiagingrecipe Photo: Anjula Devi

Vegan Anti-Aging Recipe

Growing up we would make this breakfast outdoors in the early morning during the summer months. At this time of year, we preferred this breakfast to aloo paratha, which was usually made in the winter months. Our neighbor Pat used to say that she could feel it doing her good whilst she ate it.

  • Preparation time 30 minutes
  • Cooking time 40 minutes
  • Serves 2

Key Spices

1 tsp cumin seeds

1/4 tsp black peppercorns

1/4 tsp turmeric

1 tsp red chilli flakes

Other Spices

2 tsp mango powder

1/4 tsp dry ginger powder 

Wet Ingredients

2 tbs sprouted mung beans
  1/2 grapefruit, segmented

1 large orange, segmented

8 watermelon balls

8 papaya balls

2 fresh figs, quartered

2 dates, chopped
  1 banana, sliced

10 raspberries

10 strawberries 

10 seedless grapes, halved 

2 tbs fresh pomegranate seeds

3 tbs plant based coconut yoghurt

2 tbs runny honey 

Juice and zest of one lime 

Pinch of sea salt


Place the cumin seeds and black peppercorns in a dry frying pan over a low heat and warm through for 1 minute.

Remove from the heat and grind in a pestle and mortar. Set aside.

Place all the wet ingredients in a large bowl. Sprinkle over the turmeric, red chilli powder, mango powder, dry ginger powder and the contents of the pestle and mortar.

Stir and coat the wet ingredients really well.

Mix the yogurt, honey, lime juice and zest together, add to the bowl, and mix well.

Place the bowl in the fridge for 30 minutes, this dish is best served chilled especially in the summer.

Remove from the fridge, add a pinch of sea salt, stir well and serve cold.

Anjula Devi

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