Pearl Couscous

Summer Pearl Couscous with Garlic Scapes

Israeli/ Pearl/ Regular Couscous is a small whole grain-like food made from semolina or wheat flour. It has a slight toasty and nutty flavor and is chewy in texture. It can be made like a regular pasta dish. Just add some vegetables and leafy green. You can always try it with pesto or some regular vinegar oil maple dressing. Enjoy it!!… 

Read More »

Chia Seed Pudding

Chia Seed Pudding – Get Ready to be Omegafied!

Don’t you get amazed how these tiny chia seeds are  found in so much food these days!! From muffins and puddings to breads and salads, everything has them. My new found love for breakfast is chia seed pudding. You can find this pudding in several health food cafés and bakeries, but it actually takes only 10 min to make, can be made anytime and easily stays in the refrigerator for a week…. 

Read More »

Watermelon Gazpacho

Watermelon Gazpacho

Summers are finally here and gazpacho is a perfect dish for a hot afternoon. I am addicted to gazpacho in summers. Its healthy, raw, quick to make and so very refreshing. The bright pinkish-red color of the dish cheers me up and the tasteful combination of raw red onions with sweet watermelon emits bursts of tantalizing flavors with each sip. Give this recipe a try… it’s a must have this season!… 

Read More »

Chickpea Salad with Za'atar

Roasted Chickpea Salad with Za’atar

Za’atar is one of my favorite spice blends; it’s full of flavor, and goes perfectly with mint and lemon. This recipe blends crunchy vegetables with garbanzo beans that have been roasted with za’atar. It’s very easy and quick to make, and can be eaten both warm and cold. If desired, add some crumbled feta cheese for creaminess.

… 

Read More »

Black Eyed Peas

Black Eye Peas Salad

Adding earthy flavored legumes in a salad is a perfect way to convert your salad into a full satisfying meal. I am a big fan of including legumes, beans and lentils in my diet at least once a day. This helps me to have all the protein and other good essential vitamins and calcium needed by my body…. 

Read More »

Polenta with Mushrooms and Garlicky Kale

Once a peasant dish, this beautiful and versatile dish made of corn grits is a perfect and a light textured food served with mushrooms, sea food or meat. Polenta can be made in varied ways. I made this same dish for one of my clients who wanted to learn some flavorful vegan meal. He loved the combination of polenta with mushrooms and could not get enough of it. … 

Read More »

Scallion Pancake with Peanut Coconut Tamarind Chutney

Food is beautiful, cooking helps me relax my mind and is a perfect way to use my creativity. Nowadays I am cooking a lot of gluten free and vegan food as well as using a good balance of spices and fermented food to help make the meal more healing. It has helped my brother a lot to recover from his chronic stomach problems.

This recipe is a twist to a famous South Indian Appa recipe. … 

Read More »

Kadhi Soup

Indian Kadhi Soup

This soup is inspired from one of one of the very popular dishes in India, Kadhi. It is generally served with Rice and Indian Pumpkin. The use of fenugreek seeds to the dish is a very traditional way of serving it. Fenugreek seeds adds a beautiful flavor to the dish and the consumption of seeds is very good for numerous health reasons. It not only helps with all the digestion related issues but also with deficiencies. In India we eat fenugreek leaves as one of the vegetables.  The seeds work best when soaked for 10 minutes or toasted. But too much of the seeds can be very bitter and can spoil the recipe.

… 

Read More »