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Low Cost, Safe & Fast Shipping
Call +91-9998337014



Assorted Isabgol juice

  • Soak isabgol (psyllium husk) and basil seeds in water for 2 hours.
  • Crush sugar candy and 5 mint leaves together.

Lemon Juice:
Mix 1 tbsp soaked isabgol, lemon juice, 4-5 mint leaves, and 1 tbsp sugar powder in a glass. Add water and ice, blend well.

Orange Juice:
Peel and deseed oranges, blend with 1 tsp sugar until smooth. Combine 1 tbsp soaked isabgol, orange juice, and ice in a glass.

Rose Drink:
In a glass, mix 1 tbsp each of soaked isabgol and sabja seeds with rose syrup. Add water and ice.

Serve the three refreshing isabgol-infused juices.


2 tbsp isabgol (psyllium husk)

2 fresh oranges

2 tbsp sugar candy slabs or whole sugar

2 tbsp lemon juice

2 tbsp rose syrup

1 tbsp sabja seeds (basil seeds)

8-10 fresh mint leaves

Weight Loss Paneer Isabgol Cutlet

  • Mix all ingredients except chutney, cheese and ghee. Shape into balls, then press a thumb into each to make a cavity.
  • Fill each cavity with chutney and a cheese cube, seal, and flatten into patties.
  • Shallowfry in ghee until goldenbrown on both sides.

Serve hot.


250g grated Paneer

1/4 cup Isabgol

Salt to taste

2 tsp chopped Ginger

2 chopped Green Chillis

2 tbsp chopped Onion

1 tbsp each Yellow & Red Pepper,Capsicum

1 tbsp chopped Coriander

1 tsp Cumin Powder

2 tbsp Green Chutney

2 Cheese cubes

Ghee for shallow frying

Spinach Isabgol smoothie

  • Begin by assembling all the ingredients together in a blender or food processor.
  • Blend the ingredients until they form a smooth and creamy texture, ensuring that all components are well incorporated.
  • Once the smoothie is ready, pour it into serving glasses or bowls.
  • Garnish the smoothie with a sprinkle of flax seeds, sunflower seeds, and almonds on top for added texture and nutrition.
  • Serve immediately and enjoy your refreshing and nutritious spinach, psyllium, and coconut smoothie!

Cup coconut water

1/4 cup Isabgol

1/2 cup chopped spinach

2 tsp psyllium husk

1 banana

1/4 cup chopped cilantro

1/2 cup chopped cucumber

1/2 inch chopped ginger

2 tsp flax seeds, sunflower seeds, and almonds

1 tsp lemon juice.

Isabgol Keto waffles

  • Combine all ingredients in a bowl and whisk together. Add a splash of water if needed for the right consistency.
  • Pour the batter immediately onto hot waffle irons to prevent it from thickening.
  • Cook until firm; note that it may take slightly longer than regular waffles.
  • Serve with your favorite toppings such as berries with cream or natural yogurt. For a savory option, omit the sugar and vanilla from the batter.

1 egg

1/3 cup (45 g) almond flour

15 g psyllium husk powder

20 g monk fruit sweetener

Pinch of salt

1/2 tsp vanilla essence

25 ml double cream


Spirulina Tortilla Wraps

  • In a large bowl, whisk the dry ingredients together.
  • With a pastry cutter, or a fork, cut the coconut oil into the dry mixture.
  • Whilst whisking, slowly pour in the warm water. Mix until dough starts to come together.
  • Fold in the minced jalapeño, lime zest and chopped cilantro, if using.
  • Once everything is mixed, form dough into a large ball.
  • Cut dough into 4 – 8 balls. Cover dough with a damp towel and let it rest for 5 – 10 minutes.
  • Line your work surface with a piece of parchment paper or silpat, roll your dough into preferred thinness.
  • Preheat a skillet. Using a spatula, carefully lift your tortilla and transfer to the pan. Cook for 1 minute. Flip and cook for another minute.
  • Repeat until all the tortillas are cooked.
  • Enjoy tortilla wrap with Chlorela Burrito filling.

1.75 cups masa harina flour

2 teaspoons Spirulina powder

1/2 teaspoon Himalayan or sea salt

1 teaspoon ground psyllium husk

2 tablespoons coconut oil

1 cup + 2 tablespoons warm water

Spirulina Lemonade

  • Juice the lemon using a lemon juice press and pour the juice into a large jug.
  • Add the stevia drops and Spirulina powder, then whisk thoroughly to combine.
  • Pour in the sparkling water and stir, if necessary, to ensure everything is well mixed.

500 ml sparkling water

1 fresh lemon

6 drops pure stevia

1 teaspoon organic rice malt syrup

1-2 teaspoons Spirulina powder

Spirulina Protein Smoothie

  • Blend all ingredients in a blender on high until smooth. Pour into a jar or cup for on-the-go convenience. Enjoy!

1 cup kale

2 frozen apple bananas (or 1 large regular banana)

1 cup frozen mango

1 tbsp ground flax seed

1 tbsp chia seeds

1 lilikoi (or substitute with a squeeze of lemon)

1 tsp Spirulina powder

1 scoop vanilla vegan protein

½ cup fresh orange juice

½-1 cup almond milk (adjust based on desired thickness).

Spirulina Chia Oat Pudding

  • Combine chia seeds, oats, Spirulina, and a serving of plant-based vanilla protein powder in a bowl or jar.
  • Add enough soy milk to cover the ingredients.
  • Sprinkle with cinnamon to taste.
  • Stir well and refrigerate overnight.
  • Enjoy this nutritious and energizing breakfast option in the morning!

2 tbsp chia seeds

1/3 cup oats

1 tsp Hawaiian Spirulina

Plant-based vanilla protein powder

Soy milk


Superfood Protein Pancake

  • Mix all ingredients together.
  • Cook the batter in a pan over medium/low heat.
  • For smaller pancakes, use about 2 tablespoons of batter per pancake. For regular-sized pancakes, use about 1/4 cup of batter per pancake.
  • Once cooked, top the pancakes with banana coins, peanut butter, chocolate chips, and maple syrup.
  • Serve and enjoy!

1 cup oat flour

1 scoop vegan chocolate protein (or vanilla protein + ½ tablespoon cacao powder)

1 teaspoon Spirulina powder

½ teaspoon baking powder

A pinch of salt

1-2 tablespoons maple syrup

¾-1 cup nondairy milk


Moringa Latte

  • Blend Moringa powder, plant-based milk, and sweetener until frothy.
  • Heat mixture in a saucepan until steaming but not boiling.
  • Pour into a mug.
  • Garnish with ground cinnamon.

1 tsp Moringa powder

12 oz plant-based milk

1 tsp sweetener (honey, maple syrup, or agave syrup)

Ground cinnamon for garnishk

Moringa Pesto

  • In a food processor or blender, combine Moringa powder, basil, spinach, parsley, garlic, nuts, lemon zest, salt, and pepper. Blend until it forms a paste.
  • Add Parmesan cheese and pulse while slowly drizzling in the olive oil.
  • Continue pulsing until all ingredients are well combined and reach your desired consistency.
  • Taste and adjust seasoning if needed.
  • Use immediately as a topping for pasta, pizza, or sandwiches, or store in an airtight container in the refrigerator for later use.

1/8 cup fresh basil leaves

2 tablespoons fresh baby spinach

2 tablespoons fresh parsley leaves

1/2 teaspoon Moringa Powder

2 teaspoons minced garlic

1/2 tablespoon pine nuts or chopped almonds

2 tablespoons finely grated Parmesan cheese

2 teaspoons lemon zest

2 tablespoons extra virgin olive oil

Dash of salt and pepper

Moringa Beet Hummus

  • Place all ingredients in a blender or food processor.
  • Blend until smooth and well combined.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Serve as a dip for crackers, raw veggies, toast, or as an addition to salads.

1/2 teaspoon Moringa powder

1 can chickpeas, drained and rinsed

1.5 cups cooked beetroot

1 clove garlic, minced

2 tablespoons tahini

2 teaspoons ground cumin

1/2 cup olive oil

Juice of 1 lemon

Salt and pepper to taste

Moringa Bread

  • Dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form.
  • Whisk together remaining sugar, salt, Moringa powder, and 3 cups flour.
  • Stir oil into yeast mixture, then pour into flour mixture and beat until smooth.
  • Gradually add remaining flour to form a soft dough. Knead until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise until doubled, about 1-1/2 to 2 hours.
  • Punch dough down, shape into loaves, and place in greased loaf pans.
  • Let rise until doubled, about 1 to 1-1/2 hours.
  • Bake at 375°F until golden brown and bread sounds hollow when tapped.

1 package (1/4 ounce) active dry yeast

2-1/4 cups warm water

3 tablespoons + 1/2 teaspoon sugar

1 tablespoon salt

2 tablespoons vegetable oil

6-1/4 to 6-3/4 cups bread flour

2 tablespoons Moringa powder

Moringa Bread

  • Combine melted coconut oil, sweetener, and peanut butter until well combined.
  • Stir in cocoa powder, salt, and Moringa powder until smooth.
  • Pour the mixture into molds, cupcake tins, or onto a small baking sheet lined with parchment paper to avoid sticking.
  • Place in the freezer for at least an hour or until solidified.

1/2 cup melted coconut oil

1/4 cup sweetener of choice (such as Maple syrup or honey)

1/3 cup peanut butter, melted to liquid consistency

1/3 cup cocoa powder

Pinch of salt

1/8 to 1/4 cup Moringa powder


Cheese Egg Cups

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, whisk together eggs, salt, and pepper until frothy.
  • Stir in cheese and diced green bell pepper.
  • Grease a muffin tin and evenly distribute the egg mixture into the muffin cups.
  • Bake for 25 minutes, or until the center of the egg cups is set and a knife Bake for 25 minutes, or until the center of the egg cups is set and a knife
  • Let stand in the muffin tin for 5 minutes before carefully removing the egg cups.
  • Enjoy these flavorful egg cups as a savory snack, breakfast on the go, or part of a brunch spread.

1 cup shredded cheese

8 eggs (1 cup egg powder and 2 cups water)

½ teaspoon salt

1 medium green bell pepper, diced

Classic Egg Salad

  • In a medium bowl, whisk together egg powder and water. Set aside.
  • Cut carrot into small pieces. Set aside.
  • In a medium-sized pan, scramble the eggs until they are firm and stiff.
  • Remove the eggs from the pan and place them in a bowl.
  • Add mayonnaise, salt, pepper, and hot sauce to the egg mixture. Mix well.
  • Stir in the chopped carrot.
  • Cover the bowl and refrigerate for at least two hours.
  • Serve on your favorite bread.

2 large eggs (½ cup of water and 4 Tb of egg powder)

3 Tb mayonnaise

4 tsp chopped carrot

½ tsp salt

¼ tsp ground black pepper

¼ tsp hot sauce

Slices of bread as needed

Fire-Roasted French Toast

  • In a medium-sized bowl, whisk together egg powder, vanilla, cinnamon, and half of the sugar until frothy.
  • Over medium heat, melt butter in a frying pan.
  • Dip each slice of bread into the egg mixture, letting it absorb the batter for about 10-15 seconds per side.
  • Allow excess egg mixture to drip off. Sprinkle each side of the wet bread with sugar, ensuring it sticks to the bread.
  • Place the bread slices in the pan and cook until each side is golden brown.
  • If grilling or cooking over a fire with a grate, place the bread slices on the grill to absorb a smoky flavor and create dark grill marks.
  • Serve with maple syrup.

2 large eggs (½ cup of water and 4 TB of egg powder)

¾ cup milk

2 Tb butter

¼ tsp ground cinnamon

¼ tsp vanilla

½ cup of sugar divided

6 – 8 slices of bread

½ cup of sugar (set aside)

Easy Lemon Bars


For the Shortbread Base:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a food processor, blend together the sugar, butter and flour until a dough forms.
  • Press the dough into a greased 9×13-inch or 8×8-inch baking pan.
  • Bake for 20-25 minutes, or until the crust is lightly browned.

For the Filling:

  • Whisk together the sugar, flour, eggs, lemon zest and juice until the sugar is dissolved.
  • Pour the filling over the baked crust.
  • Bake for 25-30 minutes, or until the filling is set.
  • Bake for 20-25 minutes, or until the crust is lightly browned.

To Serve:

  • Let the lemon bars cool completely before cutting them into squares.
  • Dust the bars with powdered sugar before serving.

For the Shortbread Base:

1 cup cold-diced butter

½ cup sugar

2 cups flour

¼ cup baking soda

¼ cup vanilla extract

For the Filling:

2 cups sugar

⅓ cup + 1 tablespoon flour

6 eggs (12 Tb powder + 2 cups water)

3 lemons, zested and juiced (1 cup of juice)

Egg Breakfast Rolls

  • Preheat a grill or campfire to medium heat.
  • Cook the vegetables in a frying pan over medium heat, breaking it up into small pieces, until it turns brown. Drain off any excess grease.
  • In a medium bowl, whisk together the powdered eggs, salt, pepper, and water. If using powdered cheese mix, add it to the egg mixture now.
  • Heat the vegetable oil in a large frying pan over medium heat. Pour the egg mixture into the frying pan and scramble until the eggs are cooked through.
  • Place a chapatti on a sheet of aluminum foil. Spread some of the scrambled eggs and vegetables onto the center of the chapatti.
  • IRoll up the chapatti and fold in the ends of the aluminum foil to seal the rolls.
  • Repeat steps 5 and 6 with the remaining chapattis, eggs, and veggies.
  • Place the roll on the grill or over the campfire and cook for 20 minutes, or until heated through.
  • Remove the roll from the heat and let them cool for a few minutes before unwrapping and serving.

8 eggs (assuming one egg per roll = 1 egg is 2 Tbsp powder with ¼ cup of water)

2 cups water (¼ cup for each 2 Tbsp of powder)

1 lb ground vegetables

8 pre-packaged flour chapati

1 Tbsp vegetable oil

Salt and pepper to taste

Optional: ¼ cup powdered cheese mix

Egg Breakfast Rolls

  • Prepare the chicken crumbles and cheese sauce and set aside. You will need to experiment with the cheese sauce to determine your desired consistency.
  • Heat a medium-sized pan over medium heat, coating the pan with butter or cooking spray unless you use a non-stick frying pan.
  • Mix egg powder and 1 ½ cups of water in a small to medium bowl, forming an egg base mixture. Pour the egg mixture into the pan.
  • Allow the eggs to set. Swirl the pan to get adequate coverage and thin the surface of the eggs, allowing them to set up. You can easily lift the edges of the egg mixture to allow the egg mixture to run underneath and firm.
  • Once the egg mixture is reasonably well set, add the chicken crumbles and scoop or pour cheese sauce down the middle of the cooked eggs.
  • Gently fold one-half of the eggs over the other half, or gently roll until a small cylinder. It is usual for the cheese to ooze out of the ends. Transfer to a plate and top with any leftover sauce, and a few chicken crumbles as a garnish.

6 Tablespoons of Egg Powder

2 ½ cups of water (1 ½ cups for Eggs; 1 cup for cheese sauce)

½ cup of chicken crumbles

¼ cup of powdered cheese

Fluffy Protein Pancakes

  • In a large bowl, whisk together the powdered egg mix, water, powdered milk, warm water, melted shortening/oil/butter, sugar, and salt until the batter is smooth.
  • Let the batter rest for 5 minutes, then whisk it again to ensure it is still smooth.
  • Heat a large skillet or griddle over medium heat. Melt 1 teaspoon of shortening or oil in the pan.
  • Pour ½ cup of batter into the center of the pan, tilting the pan or griddle to spread the batter into an 8-inch circle.
  • Cook the pancake until the batter sets and the edges start to brown, about 2-3 minutes.
  • Carefully flip the pancake and cook the other side for another 1-2 minutes, or until golden brown.
  • Transfer the pancake to a plate and repeat with the remaining batter.
  • Serve immediately with maple syrup, fresh fruit, whipped cream, or your favorite toppings.

3 tablespoons powdered egg mix

6 tablespoons water

1 cup powdered milk

3 cups warm water

4 tablespoons melted butter-flavored

shortening or oil (or real butter)

2 tablespoons sugar

1 ½ teaspoons salt

1 ½ cups whole wheat flour

Egg White Protein Bread

  • Preheat the oven to 350°F and lightly grease a 9 by 5-inch loaf pan with olive oil.
  • In a large bowl, use an electric mixer to beat the egg whites, salt, stevia, and vinegar until stiff peaks form. Be patient, this step can take up to 10 minutes depending on the strength of your mixer.
  • Using a low speed on your mixer, gently fold in the egg white powder until just combined. Be careful not to over mix, as this can deflate the batter and result in a dense loaf.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 40-45 minutes, or until the bread is golden brown and firm to the touch.
  • Turn off the oven and let the bread cool in the oven for at least 10 minutes.
  • Remove the bread from the oven and let it cool completely before slicing.
  • Enjoy your delicious and nutritious egg white protein bread!

10 egg whites (16 ounces)

¾ teaspoon salt

1 drop stevia glycerite (optional)

¼ teaspoon apple cider vinegar or cream of tartar (optional)

¾ cup unflavored egg white powder for dairy-free.

Spinach Omelette

  • In a medium bowl, whisk the egg powder and water together until well combined.
  • Heat the olive oil in a nonstick pan over medium heat.
  • Add the spinach and cook for 1-2 minutes, or until wilted.
  • Drain off any excess liquid from the spinach.
  • Add the spinach, cheese, coriander, salt, and pepper to the eggs.
  • Pour the egg mixture into the pan.
  • Cook for 3-4 minutes, or until the bottom of the omelette is set.
  • Fold the omelette in half and cook for an additional 1-2 minutes, or until the omelette is cooked through.
  • Serve immediately.

2 teaspoon egg powder

1 cups water

1 teaspoon extra-virgin olive oil

1 cup spinach leaves

2 tablespoons shredded cheese

1 teaspoon chopped fresh coriander

Salt and pepper to taste

Egg fried noodles

  • In a bowl, combine the egg powder and water. Mix well until there are no lumps.
  • Heat the oil in a large frying pan over medium-high heat.
  • Pour the egg mixture into the pan and cook, stirring constantly, until the eggs are scrambled and set.
  • Add the vegetables and stir-fry for 2-3 minutes, or until they are tender.
  • Add the soy sauce, oyster sauce, rice vinegar, sugar, and black pepper. Stir to combine.
  • Add the cooked noodles and toss to coat with the sauce.
  • Cook for 1-2 minutes, or until the noodles are heated through.

100 grams egg powder

100 ml water

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon rice vinegar

1/2 teaspoon sugar

1/4 teaspoon black pepper

100 grams dried noodles

1/2 cup chopped vegetables (such as carrots, onions, and bell peppers)

Chocolate Peanut Butter Egg White Smoothie

  • Combine all ingredients in a blender and blend until smooth.
  • Enjoy your smoothie!

1 scoop chocolate protein powder

1 tablespoon peanut butter

1 teaspoon honey

1/2 cup unsweetened almond milk

1/2 cup ice

1/4 cup egg white powder

Tropical Fruit Egg White Smoothie

  • Combine all ingredients in a blender and blend until smooth.
  • Enjoy your smoothie!

1 scoop vanilla protein powder

1/2 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1/2 cup unsweetened coconut water

1/4 cup egg white powder

Berry Blast Egg White Smoothie

  • Combine all ingredients in a blender and blend until smooth.
  • Enjoy your smoothie!

1 scoop mixed berry protein powder

1/2 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup spinach leaves

1/2 cup unsweetened almond milk

1/4 cup egg white powder


Aloevera powder smoothie

  • Peel the ripe banana and break it into chunks.
  • In a blender, combine the banana chunks, Aloe Vera powder, milk, Greek yogurt, honey or maple syrup (if using), and vanilla extract (if using).
  • Blend the ingredients until smooth and creamy. If you prefer a thicker consistency, you can add more banana or yogurt.
  • Taste the smoothie and adjust the sweetness or flavor as desired by adding more honey, vanilla extract, or Aloe Vera powder.
  • If you want a colder smoothie, add a few ice cubes to the blender and blend until they’re completely crushed and the smoothie is chilled.
  • Once everything is blended to your liking, pour the smoothie into glasses and serve immediately.

1 tablespoon Aloe Vera powder

1 ripe banana

1 cup of your choice of milk (dairy or plant-based)

1/2 cup plain Greek yogurt

1 tablespoon honey or maple syrup (optional, for sweetness)

1/2 teaspoon vanilla extract (optional, for flavor)

Ice cubes (optional, for a colder smoothie)

Aloevera Water

  • Fill a glass with water, leaving some space at the top.
  • Add 1 tablespoon of Aloe Vera powder to the water.
  • Squeeze fresh lemon juice into the glass. Start with a small amount and adjust according to your taste preferences.
  • Stir the mixture well until the Aloe Vera powder is dissolved and the lemon juice is evenly distributed.
  • Once everything is mixed thoroughly, taste the Aloe Vera water and adjust the lemon juice if necessary.
  • You can serve the Aloe Vera water immediately over ice or refrigerate it for a chilled drink.

1 tablespoon Aloe Vera powder

1 glass of water (about 8 ounces)

1 squeeze of fresh lemon juice (adjust to taste)

Aloevera Gel Popsicles

  • Begin by preparing the aloe vera gel. Ensure it’s properly rinsed to remove any residue or bitterness.
  • Take the peeled and sliced kiwi, lime juice, lime zest, coconut water, and your choice of honey or agave syrup, and place them all into a blender.
  • Blend the mixture until it’s completely smooth, ensuring there are no lumps and that the ingredients are well combined.
  • Once the mixture is smooth, carefully pour it into your popsicle molds. Try to do this evenly to ensure each popsicle will have the same delicious taste.
  • Place the filled molds into the freezer. Leave them to freeze solid, which should take a few hours, depending on the size of your molds and the temperature of your freezer.
  • When you’re ready to enjoy a popsicle, remove a mold from the freezer. Run the plastic base under warm tap water for a few seconds. This method helps in loosening the popsicle from its mold, making it easier to release.
  • Gently pull the popsicle stick. If done correctly, your Aloe Vera Popsicle should come out easily and be ready to eat.

½ cup aloe vera gel, make sure it’s thoroughly rinsed

1 kiwi, peeled and thinly sliced

The juice from 1 lime

The zest from 1 lime

1 tablespoon honey or agave syrup, according to your preference

1 cup coconut water

Vegan Chocolate Aloe Ice Cream

  • Begin by gathering your cashews, water, cocoa powder, cacao nibs, maple syrup, and rinsed aloe vera gel.
  • Place all the ingredients into a high-speed blender. Make sure the aloe vera gel is thoroughly rinsed to avoid any bitterness.
  • Blend everything on high for about 1 to 2 minutes, or until the mixture becomes smooth and has a frothy texture.Scrape down the sides as needed to ensure everything is well incorporated.
  • Once your mixture is silky smooth, transfer it to a freezer-safe container. A shallow container works best for even freezing and easier scooping later on.
  • Cover the container with plastic wrap, making sure it’s sealed well to prevent ice crystals from forming on the surface.
  • Freeze the mixture for at least 4 hours, or until it’s firm throughout. The freezing time might vary depending on the depth of your container and the settings of your freezer.
  • When you’re ready to enjoy your homemade ice cream, remove it from the freezer. Let it sit out at room temperature for about 10 minutes to soften slightly, which makes scooping easier.

11 cup raw cashews

1 cup water

2 tablespoons cocoa powder

1 tablespoon raw cacao nibs

¼ cup pure maple syrup

4 tablespoons aloe vera gel, well-rinsed