Your kitchen is your wellness studio. Here’s what you need to cook in 2025. 

“You are what you eat” isn't just a cliché - it’s a wellness mantra. It is no longer a fleeting trend; it is a lifestyle, a mindset and most importantly, what is simmering on your stove. People are no longer just confined to satisfying their hunger or counting calories. They are cooking with intention - to support their skin, balance hormones, boost mood, sleep better and fuel their gut health. 

Welcome to the era of functional food, where every bite we take is a step towards a better living. From vibrant, immunity-boosting broths to glowing-skin smoothies, eating habits have changed - beautifully and deliciously. This is a powerful shift which signifies health and flavours on the plate - with purpose and result. People consciously want wellness-based recipes that heal inside out. 

In this blog, with Foodism, we’ll explore the top 5 wellness recipe categories that need focus in 2025 - from sleep-enhancing bites to gut-friendly bites and skin-nourishing bowls, which aren't just fads but deep-rooted in nutrition. Ready to transform your plate into a wellness powerhouse? Let’s dive in.

1.Gut-Health Recipes

Fermented Multigrain Dosa with Avocado-Curd Chutney

Ingredients for Fermented Multigrain Dosa:

• 1 cup brown rice
• ½ cup urad dal
• ¼ cup quinoa
• ¼ cup foxtail millet
• 1 tbsp fenugreek seeds
• Salt to taste
• Water as needed
• Ghee or sesame oil for cooking

For Avocado-Curd Chutney:

• 1 ripe avocado
• ½ cup thick curd (yoghurt)
• 1 green chilli
• A few curry leaves
• Salt to taste
• ½ tsp lemon juice
• ½ tsp mustard seeds
• 1 tsp sesame oil

Instructions:

To make Fermented Multigrain Dosa batter:

1. Wash and soak brown rice, urad dal, quinoa, foxtail millet, and fenugreek seeds in water for 6-8 hours.
2. Grind to a smooth batter, adding water as needed.
3. Let the Fermented Multigrain Dosa batter ferment overnight in a warm place until bubbly.
4. Add salt before using.

To make Avocado-Curd Chutney:

1. Blend avocado, curd, chilli, curry leaves, lemon juice, and salt to a creamy texture.
2. Temper with mustard seeds in sesame oil and pour over the chutney.

To cook Fermented Multigrain Dosa:

1. Heat a dosa tawa, and spread a ladleful of batter thinly.
2. Drizzle ghee or sesame oil and cook until crisp.
3. Serve Fermented Multigrain Dosa hot with Avocado-Curd Chutney.

Pro Tip: Always use a cast iron pan for a crispier Fermented Multigrain Dosa and enhanced iron absorption.

Raw Banana Fiber Khichdi

Ingredients for Raw Banana Fiber Khichdi:

• 1 raw banana, peeled and grated
• ½ cup yellow moong dal
• ½ cup rice or broken brown rice
• 1 tsp ghee
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1 pinch asafoetida
• Salt to taste
• 3 cups water
• Chopped coriander leaves (optional)

Instructions:

1. Wash and soak moong dal and rice for 15 minutes. Drain.
2. In a pressure cooker, heat ghee and add cumin seeds, asafoetida, and ginger.
3. Add grated raw banana and sauté for 2–3 minutes.
4. Add dal, rice, water, and salt. Mix well.
5. Pressure cook for 3 whistles or until soft.
6. Let the steam release naturally. Stir well.
7. Raw Banana Fiber Khichdi is best served warm, garnished with fresh coriander or paired with curd for a soothing meal.

Pro Tip: Raw Banana Fiber Khichdi is ideal for kids, the elderly, or anyone recovering from digestive distress.

Flaxseed & Methi Thepla Wraps with Pickled Veggies

Ingredients for Flaxseed & Methi Thepla:

• 1 cup whole wheat flour
• ½ cup chopped fresh methi (fenugreek) leaves
• 1 tbsp flaxseed powder
• 1 tsp ajwain (carom seeds)
• 1 tsp ginger-garlic paste
• Salt to taste
• 2 tbsp curd
• Water to knead
• Ghee or oil for cooking

For Pickled Veggies:

• ½ cup julienned carrot
• ½ cup sliced radish
• 2 tbsp vinegar
• ½ tsp salt
• 1 tsp mustard seeds
• ½ tsp turmeric
• 1 tsp chilli flakes

Instructions:

To make Flaxseed & Methi Thepla:

1. Mix whole wheat flour, methi, flaxseed powder, ajwain, ginger-garlic paste, salt, and curd. Add water and knead into a soft dough.
2. Rest for 15 minutes. Roll into thin theplas and cook on both sides with ghee.
3. Keep the Flaxseed & Methi Theplas warm.

To make Pickled Veggies:

1. Mix all pickle ingredients and rest at room temperature for 2 hours or refrigerate overnight.
2. These fermented veggies pair perfectly with the theplas.

To assemble Flaxseed & Methi Thepla Wraps:

1. Place pickled veggies over each thepla and roll into wraps.
2. Serve Flaxseed & Methi Thepla Wraps fresh or pack them in lunch boxes.

Pro Tip: Flaxseed & Methi Thepla Wraps stay fresh longer and improve gut health when paired with natural fermented chutneys.

2. Sleep-Enhancing Recipes

Ashwagandha Moon Milk with Nutmeg & Saffron

Ingredients for Ashwagandha Moon Milk with Nutmeg & Saffron:

• 1 cup unsweetened almond milk or dairy milk
• ½ tsp ashwagandha powder
• ⅛ tsp ground nutmeg
• 3–4 saffron strands
• ½ tsp raw honey or jaggery (optional)
• ⅛ tsp cinnamon (optional)

Instructions:

1. In a small saucepan, heat the milk until warm but not boiling.
2. Add the ashwagandha powder, nutmeg, saffron strands, and cinnamon (if using).
3. Stir continuously and allow Ashwagandha Moon Milk with Nutmeg & Saffron to steep for 2–3 minutes.
4. Remove from heat and stir in raw honey or jaggery.
5. Strain if desired and serve warm.

Pro Tip: Use warm almond milk in your Ashwagandha Moon Milk with Nutmeg & Saffron for a vegan, melatonin-friendly twist.

Banana Walnut Oatmeal with Flax & Honey

Ingredients for Banana Walnut Oatmeal with Flax & Honey:

• ½ cup rolled oats
• 1 cup water or milk
• 1 ripe banana, mashed
• 1 tbsp crushed walnuts
• 1 tsp flaxseeds or flax meal
• ½ tsp cinnamon
• 1 tsp raw honey (optional)
• Pinch of salt

Instructions:

1. In a saucepan, combine oats and water/milk. Cook on medium heat for 3–4 minutes.
2. Stir in the mashed banana, cinnamon, and salt. Continue cooking until creamy.
3. Top with crushed walnuts, flaxseeds, and a drizzle of raw honey.
4. Serve the Banana Walnut Oatmeal with Flax & Honey warm as a late-night snack or dinner alternative.

Pro Tip: You can prepare Banana Walnut Oatmeal with Flax & Honey as overnight oats and reheat slightly for a warm, ready-to-eat sleep snack.

Tofu Stir-Fry with Spinach & Pumpkin Seeds

Ingredients for Tofu Stir-Fry with Spinach & Pumpkin Seeds:

• 200g soft tofu, cubed
• 1 cup baby spinach leaves
• 1 tbsp olive or sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp pumpkin seeds
• Salt and pepper to taste
• 1 tsp low-sodium soy sauce or tamari

Instructions:

1. In a pan, heat oil and sauté ginger and garlic until aromatic.
2. Add tofu cubes and cook until lightly golden on each side.
3. Toss in spinach and cook for 1–2 minutes until just wilted.
4. Season with soy sauce, salt, and pepper.
5. Garnish with roasted pumpkin seeds before serving.
6. Serve Tofu Stir-Fry with Spinach & Pumpkin Seeds warm with a side of red rice or whole grain roti for a light dinner that promotes sleep.

Pro Tip: Add a pinch of turmeric to your Tofu Stir-Fry with Spinach & Pumpkin Seeds for an anti-inflammatory bonus.

3. Skin-Nourishing Recipes

Amla-Citrus Detox Salad with Microgreens

Ingredients for Amla-Citrus Detox Salad with Microgreens:

• 1 orange, peeled and segmented
• 1 amla (Indian gooseberry), grated
• ½ cucumber, chopped
• ½ cup pomegranate seeds
• ¼ cup assorted microgreens (like sunflower, radish, or mustard)
• 1 tsp lemon juice
• 1 tsp cold-pressed olive oil
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine orange segments, grated amla, chopped cucumber, and pomegranate seeds.
2. Add the microgreens and gently toss.
3. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and mix lightly.

Pro Tip: Add a pinch of pink salt or black salt to your Amla-Citrus Detox Salad with Microgreens to enhance flavour and digestion.

Carrot & Sweet Potato Soup with Coconut Milk

Ingredients for Carrot & Sweet Potato Soup with Coconut Milk:

• 2 large carrots, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 tsp grated ginger
• 1 small onion, chopped
• 1 tbsp olive oil or coconut oil
• 1½ cups vegetable stock or water
• ½ cup thick coconut milk
• Salt and pepper to taste
• Fresh coriander leaves (for garnish)

Instructions:

1. In a large pot, heat oil and sauté onion and ginger until fragrant.
2. Add carrots and sweet potatoes. Cook for 2–3 minutes.
3. Pour in the stock or water, bring to a boil, then simmer until vegetables are soft (about 15–20 minutes).
4. Blend the mixture until smooth and return to the pot.
5. Stir in coconut milk, season with salt and pepper, and heat gently (do not boil).
6. Serve hot, garnished with coriander leaves.

Pro Tip: Add a pinch of turmeric to your Carrot & Sweet Potato Soup with Coconut Milk for extra anti-inflammatory benefits.

Avocado Chilla Tacos with Beetroot Salsa

Ingredients for Avocado Chilla Tacos:

For Chilla Wraps:

• 1 cup soaked moong dal
• 1 green chilli
• 1-inch ginger
• Salt to taste
• Oil for cooking

For Avocado Filling:

• 1 ripe avocado, mashed
• 1 tsp lemon juice
• Salt and pepper to taste

For Beetroot Salsa:

• ½ cup grated beetroot
• 1 small onion, finely chopped
• 1 green chilli, chopped
• 1 tbsp lemon juice
• Salt to taste
• Fresh coriander leaves

Instructions:

To make the chilla wraps:

1. Blend soaked moong dal with green chilli, ginger, and a little water into a smooth batter. Add salt.
2. Heat a pan and pour a ladle of batter, spreading it into a thin circle.
3. Cook both sides with minimal oil until golden and soft. Set aside.

To prepare the fillings:

1. Mix mashed avocado with lemon juice, salt, and pepper.
2. Mix all salsa ingredients in a bowl and let them sit for 10 minutes.

To assemble Avocado Chilla Tacos with Beetroot Salsa:

1. Spread mashed avocado on each chilla.
2. Top with beetroot salsa and roll into soft tacos.
3. Serve Avocado Chilla Tacos with Beetroot Salsa fresh, garnished with coriander.

Pro Tip: Add flaxseed powder to the chilla batter to make Avocado Chilla Tacos with Beetroot Salsa even more skin-supportive.

4. Mood-Boosting & Hormone-Balancing Recipes

Dark Chocolate Makhana Trail Mix

Ingredients for Dark Chocolate Makhana Trail Mix:

• 2 cups roasted makhana (fox nuts)
• ¼ cup dark chocolate chips (70% or more)
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 2 tbsp dried cranberries or raisins
• 1 tsp maca powder (optional adaptogen)
• 1 tsp coconut oil
• A pinch of sea salt

Instructions:

1. In a pan, dry roast the makhana with a teaspoon of coconut oil and a pinch of salt until crisp (5–6 minutes).
2. Let the makhana cool completely.
3. In a bowl, mix roasted makhana, dark chocolate chips, seeds, cranberries, and maca powder.
4. Store Dark Chocolate Makhana Trail Mix in an airtight container.
5. Dark Chocolate Makhana Trail Mix makes a great afternoon pick-me-up or healthy post-dinner nibble to balance cravings and uplift your mood.

Pro Tip: Add a sprinkle of cinnamon to your Dark Chocolate Makhana Trail Mix for added hormone-friendly flavour and warmth.

Beetroot Date Smoothie with Chia Seeds

Ingredients for Beetroot Date Smoothie with Chia Seeds:

• 1 small beetroot, peeled and chopped
• 3 soft dates (seedless)
• 1 banana
• 1 cup almond milk or oat milk
• 1 tbsp chia seeds (soaked for 10 mins)
• ½ tsp cinnamon
• A pinch of saffron (optional)
• Ice cubes (optional)

Instructions:

1. Steam or boil the beetroot for 5–7 minutes until soft. Cool it.
2. In a blender, combine beetroot, dates, banana, almond milk, cinnamon, and saffron.
3. Blend until smooth and creamy.
4. Stir in soaked chia seeds after blending.
5. Serve Beetroot Date Smoothie with Chia Seeds chilled in a glass or bowl.

Pro Tip: Add a scoop of plant-based protein powder to Beetroot Date Smoothie with Chia Seeds for a more filling breakfast option.

Sesame & Flax Laddoos with Jaggery

Ingredients for Sesame & Flax Laddoos with Jaggery:

• ½ cup white sesame seeds
• ¼ cup flaxseeds
• ¾ cup powdered jaggery
• 2 tbsp ghee
• ½ tsp cardamom powder

Instructions:

1. Dry roast sesame seeds in a pan until lightly golden. Remove and set aside.
2. Dry roast flax seeds separately until they start to pop. Cool and coarsely grind.
3. Heat ghee in the same pan and melt jaggery until slightly bubbly.
4. Add roasted sesame seeds, flaxseed powder, and cardamom powder. Mix well.
5. Quickly shape the warm mixture into laddoos using greased hands.
6. Let Sesame & Flax Laddoos with Jaggery cool and store in an airtight box.

Pro Tip: You can add shredded coconut or sunflower seeds to Sesame & Flax Laddoos with Jaggery for variety and added texture.

5. Anti-Inflammatory & Immunity-Supporting Recipes 

Ginger-Turmeric Moong Soup with Garlic Tadka

Ingredients for Ginger-Turmeric Moong Soup with Garlic Tadka:

• ½ cup yellow moong dal (split and husked)
• 1 tsp freshly grated ginger
• ½ tsp turmeric powder
• Salt to taste
• 3 cups water

For Garlic Tadka:

• 1 tbsp ghee or coconut oil
• 3–4 garlic cloves, sliced
• ½ tsp cumin seeds
• A pinch of red chilli powder (optional)
• Fresh coriander for garnish

Instructions:

1. Wash and pressure cook yellow moong dal with turmeric, ginger, salt, and water for 3–4 whistles.
2. Once cooked, mash slightly and simmer for 5 minutes to thicken the Ginger-Turmeric Moong Soup with Garlic Tadka.
3. In a small pan, heat ghee and fry sliced garlic and cumin until golden.
4. Add red chilli powder and immediately pour over the soup.
5. Garnish Ginger-Turmeric Moong Soup with Garlic Tadka with fresh coriander and serve hot.

Pro Tip: Add a squeeze of lemon to your Ginger-Turmeric Moong Soup with Garlic Tadka just before serving to enhance Vitamin C absorption.

Tulsi Kadha with Black Pepper & Clove

Ingredients for Tulsi Kadha with Black Pepper & Clove:

• 10–12 fresh tulsi (holy basil) leaves or 1 tsp dried tulsi
• 1-inch ginger, crushed
• ½ tsp black peppercorns
• 2 cloves
• 1 small cinnamon stick
• 2 cups water
• 1 tsp jaggery or honey (optional)
• 1 tsp lemon juice (optional)

Instructions:

1. In a saucepan, bring water to a boil. Add tulsi leaves, crushed ginger, black pepper, cloves, and cinnamon.
2. Simmer for 10–12 minutes until reduced to about 1.5 cups.
3. Strain the Tulsi Kadha with Black Pepper & Clove into cups.
4. Add jaggery or honey for sweetness and a dash of lemon juice, if desired.
5. Tulsi Kadha with Black Pepper & Clove is best sipped warm and regularly during seasonal transitions to prevent infections.

Pro Tip: Store Tulsi Kadha with Black Pepper & Clove in a thermos and sip throughout the day for sustained immune support.

Red Cabbage & Millet Stir-Fry with Lemon-Turmeric Dressing

Ingredients for Red Cabbage & Millet Stir-Fry:

• 1 cup cooked foxtail millet or little millet
• 1 cup shredded red cabbage
• ½ cup chopped broccoli
• ½ bell pepper, sliced
• 1 tbsp olive or sesame oil
• Salt and black pepper to taste

For Lemon-Turmeric Dressing:

• 1 tbsp lemon juice
• ½ tsp turmeric powder
• 1 tsp mustard or sesame oil
• A pinch of black salt
• ½ tsp honey or maple syrup

Instructions:

1. Heat oil in a pan and sauté red cabbage, broccoli, and bell pepper for 3–4 minutes (don’t overcook).
2. Add cooked millet and toss gently with salt and pepper.
3. Whisk together the dressing ingredients until smooth.
4. Pour the Lemon-Turmeric Dressing over the stir-fry and mix well.
5. Serve Red Cabbage & Millet Stir-Fry with Lemon-Turmeric Dressing warm or at room temperature.

Pro Tip: Top your Red Cabbage & Millet Stir-Fry with Lemon-Turmeric Dressing with toasted sunflower seeds or pumpkin seeds for added crunch and immunity-boosting zinc.

 

As we move forward with this wellness journey, the top thing on our plates is these top 5 categories - gut health, sleep, skin nourishment, mood support, and immunity, which is a blueprint of a healthy lifestyle that will make you feel and look good. 

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