This dish takes 5 minutes to make and is a great midday snack or breakfast. It is sweet and salty. The spices aid in the digestion of the snack with some additional heated turmeric to help with inflammation. I took this recipe from Divya Alter’s book, how to eat for what you feel. I added …
‘What are those bulb things you are slicing? You’ve never seen fennel? It looks like celery and tastes like licorice’. Fennel is used as palate cleanser in Italy. It has a sweet mildly aniseed taste that is more interesting to me than celery. I like both to be honest, as does Mr and Baby B. …
‘The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it’. My little one loves broccoli (for now), but he won’t touch cauliflower, so I have been thinking about ways of sneaking it into his dinner. I make a mean turmeric rice (thank you …
‘The delicate sweetness of just picked vegetables, is always worth savoring’ I made this dish for the wider family on thanksgiving, alongside a number of other veggie dishes. This was the only one that was eaten, as apparently you don’t need to eat veggies on thanksgiving unless they have marshmallows on them. It is an …
‘If you combine good flavors, food turns into an orchestra’ This is a great dish that has a ton of healthy ingredients but tastes gooey and indulgent. It has layers of deep flavour but is super simple to make. It doesn’t look too fancy, but it was the showstopper at a recent brunch I hosted. …
‘Imitate the rice stalk, the more grains it bears, the lower it bows’. I love Divya Alters new book, the joy of balance. The recipes are simple, healthy and the knowledge is vast. I also had the honour of making a small contribution during the photography session and feel a personal connection to the recipes …
‘She said nothing with her voice and everything with the way she cared for you.’ It only made sense this week to feature a recipe with cardamom in it, after the beautifully written interview my dear friend Kate Ray from soft leaves wrote about my culinary journey and relationship with cardamom. To read the full …
Anyone know knows me, or has been following this blog for a while, knows I love mung lentils. From my grandma’s mung dal to my own mung lentil burgers, pancakes and frittata’s, if you can make it using mung, I will give it a go. From an Ayurvedic perspective mung (or moong) is sweet, cooling and …
‘All you need is love…and maybe a little ice cream’. I copied down this recipe from a book on cleansing, as I thought it sounded so delicious that it would encourage people to want to eat it and therefore cleanse. It is made our star ingredient for liver cleansing, apple but due to the banana …
‘I’d rather have a cupboard full of herbs than a closet full of heels’ This dish was inspired by my friend Kim. Literally one of the nicest people I have met. She mentioned using canned butter beans to make puree, how much time it saved and how tasty it was, and I was won over. …
