Delicious Fettucine Pasta tossed with Fennel Frond Pesto, sautéed zucchini, olives and toasted walnuts, with grated Cheddar Cheese.Took less than 15 minutes to put together as the pesto was all ready available. The pesto was of Fennel fronds with pine nuts and my home made Basil oil. A medley of complementing flavours! Tasty and Healthy too!
Red Veined sorrel leaves are the base for this delicious Bean Sorrel Soup, made in the French style. Nutritious as well as having the cancer fighting properties of the sorrel, this is actually a 2 Bean Sorrel soup as it is made from fresh sorrel […]
Christmas Plum cakes are my favourite eats. A trip to Kerala is not complete if I don’t stock up on the rich cakes available at the numerous bakeries, after first checking out from locals as to which one is the ‘best’. I have been […]
Have you soaked the fruits for the Christmas cake yet? There is still time to do this! This will be my first Christmas with my granddaughter Natasha, and I want it to be really special. One of the best ways to the hearts of my […]
A recent visit (my first) to First Agro Farms at Talakkad near Mysore, was a day well spent walking through fields of greens and vegetables all grown without the use of pesticides. It was an enriching experience – but more about that, coming up, in […]
100 Healthy Recipes Challenge: Recipe 1 This Black Rice Salad has to be the most fun salad I’ve made so far. If you’ve been following my blog, you will know that I use several ingredients in each recipe, to bring together a variety of textures, […]
An Exotic yet healthy Payasam / Kheer of Black Rice, Vanilla and Apricots. Soaking the rice for 3 hours reduces the actual cooking time. The rice is soft and chewy in texture, with a nutty taste and a heady aroma and the kheer is delicious. The cardamom is optional as the rice has enough flavour on its own.
An easy and delicious sweet to add to a festival platter. Ground almonds sautéed in ghee, sugar and milk and flavoured with saffron and cardamom – this Badam Halwa is a rich and tasty sweet. Serve it hot, garnished with slivers of toasted almonds.
A simple and delicious salad for warm humid days or when you just want a quick light lunch. The basil oil and peppery arugula perks up the bocconcini and sweet watermelon to give a tasty easy dish.
A rich, nutritious salad of heirloom Kiwicha grains (a form of amaranth), with a delicious buttermilk dressing, and with honey roasted figs, charred broccoli, herbs and pistachio nuts. Kiwicha was a staple food in Peru 4000 years ago. With disease fighting properties and great health benefits, Kiwicha is the new Quinoa!