Cook Time : 15 Mins                     Servings : 5


Ingredients :

  • 2 Cup whole wheat flour.
  • 1 Cup whole milk.
  • 1 Whole egg.
  • Butter as needed.
  • Vanilla to taste.
  • Cardamom to taste.


Preparation Directions :

  1. Take whole milk,sonora whole wheat four,whole eggs to a bowl obtain a smooth paste, free from lumps, beat then two ounces of butter.
  2. Add pinch of salt, cardamon or vanilla flavor well into the batter to the whole preparation.
  3. Leave batter for 10min.

Bake in a hot well greased waffle irons.

Flat Bread / Tortilla

 Cook Time : 15 Mins                     Servings : 5



  • 2 cup whole wheat flour.
  • 21/2 cups water.
  • salt as needed.
  • sprouted flour from whole grain for dusting.


Preparation Directions

  1. Add salt and water to a bowl and bring it to a rolling point
  2. Add flour, dough starter to a bowl, pour water as needed and make mix with a wooden spoon to make soft dough
  3. Keep dough covered with cloth for 6 -12 Hrs
  4. Dough should rise 1/2 times and it should be ready to make small dough balls.
  5. Flat dough balls using a wooden press max 6 inch in diameter and use only sprouted flour for dusting.
  6. Heat them in a clay pan or Iron pan.


Whole Wheat Bread: in Progress

Whole Wheat Flour : 350g

Water  : 175 to 190ml

yeast/starter :  10g

sugar/fresh fruit Juice            : 12g

Salt               :  5g

Pumpkin seed oil / cultured home made butter / sesame oil or olive oil : 5g

Mix yeast,sugar,salt and oil in a cup for 5min

Take 200g of whole wheat flour and the mixer of water to a bowl and beat them for 5min and then the remainder of the flour added and kneaded for 10min.

Allow it to raise for 2Hrs depending on room temp.

rekneaded and set it for 2Hrs.

Now total weight of the dough should be 540g.

Place it in an electric oven at 400 - 425F for 35min.

After baked the total weight should be 520g




Cook Time : 25 minutes                     Servings : 5


Ingredients :

  • 2 Cup yellow lentils.
  • ¼ Cup olive oil.
  • 2 Handfuls baby spinach leaves
  • 2 Carrots
  • 2 Tomatoes.
  • 1 Small red onion,diced.
  • 1 Tbsp minced fresh ginger.
  • 1 Tbsp minced fresh garlic.
  • ½ Tbsp sesame seeds.
  • ½ Tbsp lemon juice.
  • ¼ Tbsp turmeric powder.
  • Ground black pepper and salt to taste.


Preparation Directions


  1. Take yellow lentils in a bowl and soak for 15min and drain water and do not wash them as our lentils have the germ in tact which has 95% of the minerals.
  2. Chop onions,tomatoes,garlic and ginger, keep it in a bowl.
  3. Add drained yellow lentils, vegies in a vessel and cook for 15min and let it cool.
  4. Heat olive oil or butter in a pan, add the cooked lentils mix and  sauté on a medium flame for 5 minutes.
  5. Add the giner,garlic, sesame seeds and sauté on a medium flame for a few seconds.
  6. Before serving add lemon juice, black pepper and mix well
  7. Serve with bread, rice, pasta etc.. or like a soup.

Vegan pasta spirals with asparagus

Cook Time : 15 Mins                     Servings : 5



  • 2 cups Ancient Agro whole wheat pasta spirals
  • ¼ cup olive oil
  • 2 handfuls spinach leaves
  • 1 bundle asparagus, trimmed
  • 1 small red onion, diced
  • ½ cup fresh peas
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • ½ tablespoon sesame seeds
  • ½ tablespoon lemon juice
  • Ground black pepper and salt to taste



  1. Bring 6 cups water to boiling. Add the pasta spirals. Cook at a rolling boil for 5-7 minutes. Lift the pasta spirals out of the water with a pasta lifter, or drain off the water through a colander and serve the pasta with the vegetables prepared as follows.
  2. Heat olive oil in a skillet. Add the spinach, asparagus, onion and peas. Stir over medium heat for 3 minutes.
  3. Add the ginger, garlic, and sesame seeds. Stir a few seconds more.
  4. Pour this vegetable mixture over the cooked pasta. Add lemon juice, black pepper and salt to taste. Mix well. Serve warm.


Vermicelli Milk Dessert

Cook Time : 25 Mins                     Servings : 2 - 5



  • ½ tablespoon ghee 
  • 1 cup Ancient Agro whole wheat vermicelli
  • 1 cup milk 
  • ½ cup water
  • 2 tablespoons raisins soaked with ½ tablespoon water, and minced
  • 1½ tablespoons ghee
  • 1 tablespoon cashew nuts
  • 1 tablespoon raisins
  • Cardamom powder to taste


  1.  Melt ghee in non-stick skillet over gentle heat, Add vermicelli and stir for a few minutes until lightly browned. Set aside.
  2. Separately, combine milk and water in a deep non-stick pan, preferably with a thick bottom, and cook over medium heat, stir occasionally, until just about to boil. Add minced raisins, mix well and cook for 10 minutes, while stirring occasionally.
  3. Add the lightly browned vermicelli, mix well and cook over medium heat for 10 minutes, while stirring occasionally. Set aside.
  4. Separately, heat ghee in a non-stick skillet, add the cashew nuts and stir over medium heat for 1 minute. Add raisins and stir over medium heat for a few seconds more. Pour cashews and raisins over the cooked vermicelli together with cardamom powder and mix well. Serve warm or cold after 10min.