A bunch of fresh kale and ripe yellow mangoes, just coming into the season, lovely salad greens (not sure of their names, but they are green and taste really good) in my balcony garden, and a “i don’t want to cook in this heat’ kind of mood, were the incentive to toss everything together into an easy salad. The Tahini Citrus Salad dressing I had made a day earlier was just perfect for the leafy, marinated kale mango salad, with sunflower seeds and corn to give texture and add their flavours.
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There’s a new Diet in town, and the members of the Foodie Monday Blog Hop are focussed on it, in the theme for this week, Pegan Diet. My recipe for a Roasted Tomato Black Rice Salad with Pesto is from ingredients suitable for this diet. As you will see, the Pegan diet is an interesting blend of some of the features of vegan and of paleo diets.
Disclosure: This post contains affiliate links to products. This means that, at no additional cost to you, I will earn a small commission if you click the link and make a purchase. I only promote brands and products that I trust.
The black rice or Forbidden Rice, is the star of the salad. Black rice, being a grain, is limited to less than 25% of the meal, under the pegan diet. Said to have more anthocyanin antioxidants than blueberries, it also contributes fiber and Vitamin E (click for nutrient benefits). Fresh parsley pistachio pesto is mixed with the black rice, roasted tomato and orange segments for a lovely bouquet of flavours.
The brand I used for this recipe was FOR8 Aromatic Black Rice- Forbidden Rice purchased from Amazon from the Link here: Black Rice **
Roasted pumpkin seeds add a nice crunch as well as have protein and several minerals (click for nutrient benefits). Pomegranate arils, lemon juice and arugula make up the remaining ingredients of the roasted Tomato Black Rice Salad.
The Pegan diet advocates more vegetables than any other foods. In the roasted tomato black rice salad, I have therefore included a number of ingredients. I have kept in mind their nutritive benefits, so that most vitamins, some protein, minerals etc are collected on one plate. The roasted red peppers and the oranges may be left out if you want to reduce the number of ingredients. I have adapted this recipe to a more Pegan compliant one: Tomato and Basil Rice Salad
Pesto is an important component of this salad. Here are links to recipes from this blog that you may refer for making pesto:
Basil Pesto with Pinenuts. Substitute pistachio nuts if pine nuts are not available. Omit the parmesan, for a pegan recipe.
Parsley Pesto with Pistachios Use unsalted shelled pista nuts along with parsley and coriander leaves.
The Pegan diet has taken some elements from the vegan diet and some from paleo. In fact it has taken the middle ground from both these diets. As the founder of Pegan, Dr. Mark Hyman, explains: … that middle ground is “real whole, fresh food in its natural state free of processed ingredients, refined carbohydrates, and additives.” This article from Healthline gives a summary of the health positives and downsides to the diet.
The rules are fairly simple.
NO: Dairy; gluten, whether from whole grains or alternatives; processed foods; seed oils such as sesame, mustard, sunflower, canola or corn oil. No sugar; starchy vegetables (good bye, sweet potatoes), soybean or soy products.
Quite a few food items, actually. My list is not exhaustive, but you get the picture:
Any fruit or vegetables with a glycemic index of between 55 and 69. This includes cherry, blueberries, blackberries and other dark coloured berries that posses anthocyanin, apples, kiwi, watermelon, citrus fruits (lemon, orange etc), pears. (Banana, grapes, melon are not preferred.)
Greens of all kinds – lettuce, collard greens, mustard, amaranthus, radish and turnip greens etc. Purple coloured greens are more than welcome.
Vegetables such as tomato, cauliflower, broccoli, cabbage, capsicum and other peppers, eggplant, leeks, mushroom, bamboo shoot, moringa (drumsticks).
Foods with Omega-3 fats: Avocado, olives, nuts, seeds, anchovies, sardines
Meat that is sustainably sourced, and from grass fed animals. Certain fish and sea food, ie sustainably harvested/farmed and with low mercury, such as salmon and shrimp. Eggs. All animal foods are however taken in limited quantities.
Products from goat and sheep, like goat cheese and goat milk
Almond milk and other nut milks.
Lentils are ok, but in limited quantities. Legumes are not favored in this diet.
Foods with natural sugars, such as honey, dates, maple syrup, vanilla, coconut sugar.
Nuts but not peanuts.
Non gluten whole grains and pseudo grains such as quinoa, rice, millet, amaranth.
Olive oil, coconut oil.
At least 75% of your meal should comprise of vegetables and fruits, choosing darker coloured ones, greens and non starchy, low glycemic items.
25% of your meal may be taken from animal protein (including eggs). Vegetable protein can be found in seeds, nuts. Healthy fats from avocado, nuts and olive oil.
The pegan diet is rather forgiving though. Even the items noted as not forming part of the diet can be had occasionally, as a treat. And some in the ‘ok’ list should be had in small quantities, as a side dish.
Dr Mark Hyman, the propounder of the Pegan philosophy and diet, explains it all,in this article.
The theme for the 184th Foodie Monday Blog Hop event, Pegan Diet was suggested by Veena Krishnakumar. Veena blogs at Veena’s Vegnation. Do visit her site for a look at the South Indian recipes, the many breads, the curries and side dishes, desserts and so much more.
When Veena first suggested Pegan on our chat group, most of us thought she had made a typo. Vegan or Pecan, that was the question. A little quick googling showed us how far from the mark we were! Over the week we learnt about the Pegan diet and exchanged articles and notes. Veena shared with us excerpts from Dr Mark Hyman’s book.
The yellow tomatoes for this recipe, were from my balcony garden, with seeds from here: .
The Pegan diet seems very interesting, though I don’t think I would stay away from diary or all gluten foods, unless health constraints force me to. My Roasted Tomato Black Rice Salad is the first in the recipes I hope to add under this label.
For my other recipes using Black Rice, a soft chewy grain with a nutty taste and a heady aroma, click these links:
Vanilla Apricot Black Rice Payasam/ Kheer/ Pudding
Black Rice Salad with Cranberry Orange Dressing
** Disclosure: This post contains affiliate links to products. This means that, at no additional cost to you, I will earn a small commission if you click the link and make a purchase. I only promote brands and products that I trust.
This Post is sent to the Event: 184 Foodie Monday Blog Hop with the theme: Pegan Diet
There are few foods that call out ‘comfort food’ as well as being totally delicious, as much as the Levantine Hummus does. Your classic hummus does not have to turn out bland and soggy and sorry looking, if you make it the right way. It should have a subtle flavour, enhanced perhaps by the extra virgin olive oil drizzled onto it. Maybe a little fresh cumin powder or za’atar sprinkled on top. With pita bread, a bowl of olives and perhaps some fresh goats cheese, this no fuss hummus from scratch is its own reward.
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My search for interesting salads makes me adventurous, and often gives surprising results. The Avocado fenugreek leaves salad with feta cheese and a pomegranate honey lemon dressing, was actually discovered accidentally. It all started when I had to use methi/ fenugreek leaves in the weekly Monday post (more about that, below). I also had to make my salad for lunch.
Looking around for ingredients, I saw that the avocado I had kept for ripening had turned a pretty red. When sliced it tasted surprisingly perfect. Very often they don’t ripen but turn a dull brown or black and rot away, going straight from unripe to overripe. This time I was lucky and so, added them to the salad.
The methi leaves were washed and dried in the salad spinner. Fresh feta cheese and pomegranate arils, a handful of roasted peanuts, and the salad was ready. All I had done was use whatever ingredients I had on hand!
Next I had to think of the appropriate dressing for the salad. My first inclination was my strawberry dressing, which is both sweet and tart. Then my eyes fell on the pomegranate juice, left over after I removed the arils for the salad.
I could have used juice from a carton, but I had the one tablespoon I needed, right there. A large dose of honey, some fresh squeezed lemon juice, olive oil, and there, the pomegranate dressing was ready.
The theme for the 177th Foodie Monday Blog Hop is ‘Magic of Fresh Methi Leaves’. I often have a salad with bread or soup for lunch. Instead of using the methi leaves in an Indian recipe, therefore, I decided to make a salad. I like the taste of bitter greens such as arugula or chicory in salads, and thought the raw methi leaves couldn’t be far different.
Happily, the creamy avocado and the sweet pomegranate dressing with honey and lime juice, completely disguised the bitter taste of the fenugreek leaves.
The avocado fenugreek leaves Salad tasted really good, what with the feta cheese, the just ripe enough avocado, the methi leaves and the pomegranate. The pomegranate honey dressing was delicious and took minutes to make. Roasted peanuts gave a crunch to the salad.
Adding a little cooked couscous or brown rice or dalia would make this a complete meal, though I found it filling enough because of the avocado.
Ideally, you should make this avocado fenugreek leaves salad just before meal time. It is very quickly put together if you have all the ingredients ready. Slice the avocado only when you are preparing the salad, and even then, drizzle lemon juice on it to prevent discolouration.
This post has been sent to the event 177th Foodie Monday Blog Hop, with the theme ‘Magic of Fresh Methi Leaves’. The theme was suggested by Sasmita. Sasmita blogs at First Timer Cook. Do visit her blog with its variety of innovative recipes, from healthy to vegan to nourishing grain based recipes.
For other ideas for Salad Dressings:
Strawberry Poppy Seed Chia Dressing
Exploring Madhya Pradesh cuisine this month with my fellow food bloggers on the Shh Cooking Secretly Challenge Group, I am once more amazed at the sheer variety in Indian cuisine. Not only does each region in India have its own distinct set of food influenced by the environment, climate and availability of produce, each Indian State again has several different types of food preparations. This Makai Ki Sabzi is just one item out of the many that comprise the rich repertoire of food that Madhya Pradesh has to offer.
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Theres something very attractive about a bright pink bowl of roasted beetroot hummus. It manages to look and sound exotic even though its just plain old beetroot which has been roasted so that its flavours come through, peeled and tossed into the processor with the usual ingredients for hummus: chickpea, tahini, garlic, seasonings and olive oil. Its amazing though how much the roasted beets enhance the flavours of the hummus.
This Roasted Beetroot Hummus ticks all the boxes for a great food item: Appearance (gorgeous!), Taste (Yum!), Nutrition (its Beetroot and chickpeas right? And its got parsley too!), Ease of making (easy peasy); its vegan, its gluten free. Its not quick though as the chickpeas are soaked overnight and and then cooked. And the beetroots need a good half hour- 45 minutes in the oven. But your active time making the hummus is not much and the process is real simple.
A beginner in the kitchen could turn out the roasted beetroot hummus without stress. Just set out your ingredients and follow the steps in the recipe, and you are home, with a pretty looking dip all ready for serving with crudités or toasted pita bread sprinkled with za’atar.
This week, I suggested the options for the theme for the 167th Foodie Monday Bloghop, viz, a breakfast dish, cooking with grains (other than rice) or a root vegetable (not being potatoes). The majority vote from the members was for a root vegetable, so here we are, Rooting for Roots! I had store bought pita and was planning to make regular hummus, but once the theme was set, decided to make the beetroot hummus instead. I added parsley and a touch of cumin to the roasted beetroot hummus and it turned out delicious.
When making the hummus, I followed Yotam Ottolenghi’s guide to making a great hummus: soak the chickpeas overnight with a teaspoon of baking soda, drain and rinse it the next morning, and cook it till the chickpeas and soft and just falling apart. I don’t remove the skin from the boiled chickpeas, but you could do that to get an even softer texture to the roasted beetroot hummus.
Note: The cooking time below reflects simultaneously cooking the chickpeas and roasting the beets, plus additional time for processing the ingredients into hummus.
You might like to try out other recipes from this blog:
Lebanese Fattoush with Pomegranate Molasses
Yes, its Yotam Ottolenghi again. I have had his Plenty Cookbook on my brain the last few days, and have been sighing over these super delicious recipes . Thanks to my little balcony herb garden, I had all the makings for his Crusted Baked Pumpkin -except that I didn’t have pumpkin! There was however this gorgeous small Butternut squash that I got at Namdharis’ last week. I had broccoli carrot soup just made today and these baked wedges of squash were the perfect accompaniment. Voila (or something like that) – here’s my recipe for Baked Squash crusted with Parmesan and Herbs.
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Ive been reviewing two popular posts on the blog, one on the customs and traditions for keeping Navarathri Golu, and the other for easy Navaratri Naivedyam and Sundals. In the second post I had suggested a different Sundal to be made for each day of Navarathri, with recipes for some of them. Now I am adding a recipe for one of the sundals I had suggested, viz Black Eyed Peas Sundal or Karamani Sundal. This is a traditional recipe as followed in Tamilnadu, and has a minimum of seasoning and ingredients.
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Its June, and while most of India reels in the hot summer days, the weather cools down in Bangalore and we breathe a sigh of relief while the monsoon sweeps in. The street vendors make their appearance with carts full of colourful fruits. Mangoes, Plums, Litchis, the purple Jamuns and the Figs – they are everywhere. I started my jam making this year with a WhatsApp discussion with my daughter Mridula on the hows and whys of making jam, how much sugar and how will you know the jam is done, and the result was this homemade Fig Jam using only the natural pectin already in the fruit. Its finger licking delicious and I hope you will feel the same when you try it out!
As I usually do, I researched quite a bit before making the jam, from my two reliable jam cook books and a number of recipes online. There are a myriad recipes out there for fig jam, but somehow none of them gave me the right information on ingredient measurement and proportions. For some reason most of them gave the weight of the figs (in lbs) and the corresponding volume of sugar (in US cups). As I didn’t have figs of the same weight as in the recipes, it was difficult to calculate the proportionate sugar required.
What really helped was this link from Serious Eats that Mridula gave me (and which I have in turn now shared with my jam making friends). This is all you will need if you are new to making jam or even if you are an old hand but would like to understand the whys and wherefores of jam making. It helped me to plan the recipe, to know what to look out for and to turn out a perfect jam (I know Im the one saying it, but really, the homemade fig jam has turned out so delicious and with the right consistency. Ask my friend Nisha, she is my taste tester and she said she loved the jam!) I also planned my instructions based on the recipe for apricot jam on the same site.
So now you have my ‘ready for a beginner’ recipe showing you how to make homemade fig jam, how to work out the proportions for ingredients, how to test for ‘doneness’ (I used the frozen spoon test from the Serious Eats article to which I have given the link above.
Some Kitchen Hints while making Homemade Fig Jam:
i. Sugar – I added 50% of the weight of the sliced figs, hence 200 gms sugar for 400 gms figs.
ii. Lemon juice – 1 tablespoon (1/2 oz/ 30 gms) for 500 gms (1 lb)of sliced fruit worked for me. You may use upto another 1/2 tablespoon if the jam tastes sweet without a hint of the tartness. As in the instructions below, add the lemon juice a little at a time, till the taste is a balance of sweet and tart with just a hint of the tartness.
You don’t need much equipment for making this jam. But arm yourself with a weighing scale and/or at least a set of measuring cups and spoons. That way you don’t have to break your head about the quantities and proportions.
The first batch of homemade fig jam that I made, started with a problem – I had ordered the fresh figs online and they came to me all green and semi ripe and with no flavour to speak of. Careful cooking and a dash of fresh mint leaves turned them into the yummiest jam you will ever have (till I post my mango jam recipe, of course -wink wink!). By the second batch, I felt like an Pro – it was sooo easy! The mint leaves were from my tiny balcony herb garden and is an aromatic peppermint which makes you feel on top of the world – sometimes I pluck and crush a leaf just to feel good!
When using semi ripe figs for a homemade fig jam, you need to cook them for a good 10 minutes in very little water, before you add the sugar and proceed as per the recipe. For regular ripe figs, just follow the instructions below. Do add mint leaves, it gives a big oomph to the jam! Happy Jam Making! And do check for my Mango Jam recipe, it should be up in a few days!
I will write a separate post on sterilising the jars and storing the jam in them. For now, there are many resources online which you may please refer for canning or for putting the jam in jars.
My recipe for homemade fig jam is for a small quantity of jam. It contains no preservatives except for the natural preservation of the lemon juice. Once the jam in the jar has cooled, close the lids tightly and keep the jar in the fridge. It should last upto 10 days without problems. Ensure you use a clean dry spoon to remove the jam from the jar.
Sepu vadi, ie split Urad dal Vadi in Spinach Gravy, is a traditional recipe from the hilly Northern Indian State of Himachal Pradesh. A very tasty curry, I found it interesting to make.
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This Gujarati Kachumber Salad is a no-brainer, and goes with almost any type of meal. Or have it for lunch with a bowl of chilled soup on the side. You need basic vegetables – onion, tomato and cucumber as well as lemon juice. The other ingredients are optional and can be mixed and matched with whatever veggie is on hand. The salad doesn’t really need a recipe. I used one as I wanted it to be authentic Gujarati. There are similar versions of the salad found in various Indian cuisines, with variations on the way the vegetables are sliced/grated, and which combination is used. Quantities are flexible and can be adjusted to your taste.
My version of the Gujarati Kachumber Salad (or Kachoomer Salad) is from the well written cookbook, Gujarati Kitchen, by Bhanu Hajratwala. I have followed the recipe, except for the presentation – with a mixed rather than a layered salad as advised in the book. I have used the same ingredients as in the recipe by including raw mango, fresh radish and carrots apart from the standard onion, tomato and cucumber. The pomegranates added to the medley of flavours and textures.
This month, on our Facebook Group, Shhhhh Cooking Secretly Challenge, the theme was Gujarati Cuisine. I paired up with the lively Sasmita Sahoo Samanta, and we exchanged ‘secret ingredients’ that we each used in our Gujarati recipes. We posted the image of the dish and the other members of the group had to guess which were the 2 secret ingredients. As you can imagine, its a lot of fun and lively interaction as each member tries to quickly guess the specified ingredients which are often not the main ingredients in the recipe.
Sasmita blogs on First Timer Cook, and the secret ingredients for her were lilva (fresh tuvar or green pea beans) and wheat flour, not an usual combination! Using these 2 plus other ingredients as required, she made this delicious lip smacking Lilva Kachori chaat. Do visit her blog, it has recipes ranging from Baking to Beverages as well as No cooking ones, Gluten free, No Onion – No Garlic and Healthy recipes, among many others.
I made Kachumber Salad using the ingredients Sasmita gave me, viz Radish and Lemon. The salad is a basic and simple one, but the taste is really good, specially as the days are becoming hotter, and anything which does not require cooking, gets my vote!
While making the Kachumber Salad, I had the advantage of fresh, zero pesticide vegetables supplied by First Agro Farms through their Sakura Fresh division: crisp sharp tasting radish, ripe red tomatoes, cucumbers bursting with cooling juices, hot green chillies and the lovely yellow carrots.
Here are some more recipes on the blog, to beat the heat this summer:
Panakam – A Jaggery and Dry Ginger drink
Ajo Blanco – A Chilled soup of Grapes and Almonds
Pink Gazpacho – Chilled Watermelon and Cucumber Soup
At first glance, Shaheen Peerbhai’s (who blogs as Purple Foodie and is the author of the Paris Picnic cookbook) Roasted Pumpkin Labneh Buckwheat Salad with Pomegranate and Rocket leaves sounds like a cosy winter salad. It is however a light and refreshing summer type of salad with some unlikely ingredients coming together with a medley of colours and flavours. …
Flavoured with almond, lemon and vanilla, these easy to make Jam Sandwich cookies are an anytime treat. This cookie reminds me of the biscuit tins we (rarely) received as birthday gifts when we were children, with tempting looking jam biscuits painted on them. The recipe is adapted from the Raspberry Jam sandwich recipe in Martha Day’s ‘Baking.’
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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 My Diary. This post is about the fresh thyme we saw at the farm and the recipe for Lemon Thyme Rasam that I promised to post, for Priya, who was one of the other visitors that day.
Rasam is a regular part of the meal at any South Indian household, served with rice and usually a dry curry and appalams. It is gaining popularity in other parts of India as a form of Soup, rather than with rice and curry. There are many versions/ varieties of Rasam, all of them tasty. The addition of fresh herbs such as coriander and curry leaves to this Lemon Thyme Rasam enhances the taste and adds to the health quotient.
Here is the link on this blog for my recipe for a traditional homemade rasam powder from a Tamil brahmin kitchen, and a recipe for tomato rasam using the rasam powder of the earlier recipe.
This one though, is a twist on the regular rasam – a LemonThyme Rasam. Purists may find the idea unappealing, so I will just say, don’t knock it till you have tried it! Apart from the flavour added by the thyme, the added nutrients and disease fighting properties are worth looking into. Thyme has many uses in medicine, eg as a diuretic, a stimulant for the appetite, to bring down stress, as a germ killer in mouthwashes, etc.
You may want to reduce the quantity of thyme added to the Lemon Thyme rasam – I have suggested 1 tablespoon for 3 cups of water, however you could first try with half a tablespoon and then add more depending on how strong you want the thyme flavours to be.
Thyme is a herb with several properties which aid in good health. Thyme contains flavonoid phenolic antioxidants like zea-xanthin, lutein, pigenin, naringenin, luteolin, and thymonin and the fresh leaves have high antioxidant levels. Packed with minerals and vitamins thyme leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium, as well as a rich source of vitamins such as B-complex, beta carotene, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid. Thyme also has vitamin B-6 or pyridoxine; pyridoxine keeps up GABA (beneficial neurotransmitter in the brain) levels in the brain which has a role as stress buster.
Thyme, like most herbs, has been in use since ancient times. The Romans treated melancholy with thyme, while it was popular with the Greeks in incense as well as being a symbol of elegance and courage. With origins in the Mediterranean area, the cultivation of thyme has spread across the world and was brought to North America by the first colonists and used both as a food preservative and as a medicinal herb. Thyme was also grown in European monasteries in the Middle Ages, for use in cough medicines and as a digestive aid.
Though the herb is said to have no known side effects, like any other food, thyme should be consumed in moderation, specially during pregnancy. Which means, during pregnancy it is better to use it as as seasoning, sprinkle it in soups and stews and on meat, but not steeped in teas etc.
The Lemon Thyme Rasam from this recipe uses fresh thyme (zero pesticide of course, you all know that I am lucky enough to buy all my fresh produce from First Agro Farms). The thyme leaves should be stripped from the tough stems. They tend to scatter, so I always keep a clean large bowl to catch the leaves as I remove them from the stems. However dry thyme can be substituted if fresh is not available, though the quantity should be reduced to 1/2 a tablespoon instead of 1 tablespoon of fresh leaves.
Thyme has a strong, pleasant aroma. Just making the Lemon Thyme rasam gives me a feeling of euphoria and well being. An unusual ingredient to add in a traditional item such as rasam, but the thyme does take it to another level. Being good for alleviating coughs and sore throats, it may be added to the pepper (millagu) rasam which a favourite when one is feeling under the weather. A dash of lemon juice at the end, and this quick and easy dish is ready!
You may like to try these other Rasam Recipes on the blog:
Festive Pineapple Rasam
Easy Tomato Rasam
I made the rice with Basmati rice, a fragrant one that I had bought in Punjab when I last visited. I followed the guidelines given in the blog Spice up the Curry, to some extent, and the rice was cooked perfectly, with the grains remaining separate without getting mushy. I cooked it in a covered vessel rather than pressure cooking it.
iii. Vegetables such as potatoes or peas may be added to the rice. I put in capsicum slices to give some texture and for its fresh taste. If using potatoes, boil and peel, cube and add to the mint paste when you are sautéing it.
The garnish of browned onions is another idea from the blog Spice the Curry. I had been caramelising onions for another recipe, so all I had to do was take some of the onions and add them to the pudina rice before it was served. It added just the right touch of flavour and texture. I’m going to keep some browned onions in reserve, it gives such a delightful finish to most savoury dishes.
Boondi Raita goes well with this Pudina Rice. Check out my recipe on this blog:
https://www.pepperonpizza.com/boondi-raita-yogurt-chickpea-fried-recipe
Before I take you through this recipe for Peruvian Kiwicha Salad with Buttermilk Dressing, I must tell you a little about Kiwicha, a superfood and a form of Amaranth that went into this delicious and healthy salad. Kiwicha is native to Peru and was a staple food for the Incas, Aztecs and other communities more than 4000 years ago. The cultivation of kiwicha had come down drastically since the Spanish conquest and colonisation. Since 1970, the world is rediscovering an interest in this and other elements of Peruvian cuisine, many of which have been now found to be rich in nutrient and disease fighting properties. …
If you have been following the recipes on my blog, you would know by now that I enjoy fresh salads and that too with tailor-made dressings that I plan for each such salad. This is one of my staples, an easy to make Honey Lemon Salad Dressing. Takes less than 10 minutes to put together, and another 10 minutes to chill in the fridge, while you make your salad.
The jar of totally delicious and unprocessed, raw and natural honey that was delivered by Sakura Fresh and First Agro Farms, naturally set me off to experimenting with different honey based salad dressings. A Honey Lemon Salad Dressing would fit the bill for most of the salads which form my daily lunch.
The first of their various exotic honeys that I tried, was this golden Kumaon Honey. The website explains that this honey is collected from wild flora of the Foothills of the Himalayas. Exotic indeed! The website also goes on to say that the Kumaon Honey they supply is rich in antioxidants and is a great energiser.
The taste of the honey is fresh and sweet, and leaves a lingering sweetness on the tongue. I can’t really describe it, you may just have to try it out for yourself!
Kumaon is of course a rather familiar name. A voracious reader even in my school days, I remember one summer vacation spent reading up all the Jim Corbett I could lay my hands on. His Man-Eaters of Kumaon was absorbing and thrilling, though it gave me many a nightmare after I finished the book!
While reading up on Kumaon Honey, I came across this interesting recipe from a Blog on the Cuisines of Kumaon: Sliced White radish (mooli) and lemon dressed in a paste of roasted bhang (made from marijuana leaves and flowers) with green chillies, curd and Kumaon Honey! I wonder what that would taste like! I would like to try it out with, but perhaps cautiously substituting the roasted bhang paste with something like a mustard leaf sesame paste, though of course the taste would be totally different from that of the Kumaon cuisine.
My honey lemon salad dressing has a milder use, though it is very tasty! With the tang of the lemon and the sweetness of the honey, it is best served with a leafy salad of Swiss chard leaves or chicory or radicchio leaves, and tomatoes or berries.
Try the honey lemon salad dressing with my Dandelion Greens Couscous Mango Salad – click on the name for the link to the Recipe.
I have recently made the honey lemon salad dressing with a salad of mixed greens including romaine, arugula, kale and mustard leaves with red and white radishes and gorgeous cherry tomatoes, at lunch while visiting First Agro Farms. But more about that delicious lunch and the awesome visit, in another post!
Recipe 7 of my 100 Healthy Recipes Challenge: Beat the heat with this refreshing Cold Pink Watermelon Gazpacho with Tomato, Mint and with Basil Oil – Just right for summer. The flavours of watermelon, tomato and cucumber and honey meld together into a mildly sweet soup with just enough tartness added in from the yogurt and lime juice, and a bout of freshness from the parsley and mint.
This is one of my favourite cold soups, the pretty pink Watermelon gazpacho flavoured with home made basil oil and with fresh herbs. Red ripe tomatoes will help to give the pink colour to the Watermelon Gazpacho. I have used heirloom tomatoes of a darker hue, some greenish, some brown, in the image above, and red tomatoes in the image below – and this may give a difference to the colour and the flavour of the soup.
The Tomatoes, Parsley, Cucumber and Basil were all purchased by me from First Agro Farms through their Sakura Fresh division. These zero pesticide vegetables and herbs enhance the health quotient of this delicious Chilled Soup.
For the recipe for my homemade Basil oil for flavouring the Pink Watermelon Gazpacho, check out this link here. It takes just a few minutes and 3 ingredients (including salt) to make the Basil Oil, and it adds a lovely flavour to the soup.
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Recipe 5: 100 Healthy Recipes Challenge: Yotam Ottolenghi’s Tomato Party, is such an easy recipe to follow. All you need is tomatoes of different colours and sizes, fresh herbs and couscous to make this Roasted Tomato Couscous Salad. A totally healthy and fresh salad, it is filling enough for lunch on a hot summers day.
You may use any variety of tomato and in a proportion that you prefer for the Tomato Couscous Salad. The more the mix of colours, the prettier the salad and the more varied the flavour. I had some Roma tomatoes which are a bright red when cut, heirloom purple black cherry tomatoes which are green on the inside, a cluster of cherry tomatoes on the vine, ranging from pale pink to peach to yellow, and bright green.
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Fattoush Salad – A fresh delicious bread salad, where the herbs are not meant just for garnish but are significant ingredients in the dish. Three ingredients normally used in Lebanese cuisine are featured here, i.e. flavouring the pita bread with za’atar, dressing the salad with sumac mixed with extra virgin olive oil and vinegar, and adding pomegranate molasses to lift the salad to sublime heights. The za’atar is sprinkled on the pita bread or other flat bread, and the bread is baked or grilled before it is added to the salad.
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When fellow foodblogger and foodie Teena Sunoj asked me to contribute a ‘pink’ salad to her Facebook page ‘Salad Nation’ to promote awareness of Breast Cancer this October, I could think only of pomegranate and cranberries as the ingredients for the salad. I’ve taken a classic Watermelon Arugula Feta Salad, and ‘pinked’ it up with luscious strawberries, and arils of dark pink pomegranates.
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Colourful salad bursting with flavours and textures. Roasted tomatoes, Peppers and Figs with a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar….
Avocado Berries Salad with a lot of oomph! It has sharp flavours as well as sweet, a touch of the exotic along with every day salad ingredients. I have heaps of salad greens and all kinds of fruits and vegetables in the fridge after last weekends shopping binge, and not enough time to use them up. So I’ve put in many different items into this salad to give a delicious bowlful of contrasting tastes and textures….
Another easy to make salad, with a tangy dressing to complement the sweet peaches. Make this delicious Honey Grilled Peach Salad with Feta when fresh peaches are abundant in the market. It takes very little time and effort and is bursting with nutritious colours and flavour.
The first time I made this Honey Grilled Peach Salad with Feta, my fridge was full to the brim with veggies and fruits. First Agro Farms had delivered their signature zero pesticide greens and herbs including fresh lettuce, arugula, chard, scallions, as well as chives, oregano and parsley, as well as tomatoes of various colours and degrees of ripeness. There were peaches and plums from Namdharis and a variety of cheese from Natures Basket. I usually add fruits to my salads, and honey either in the dressing or as in this case, drizzled on the fruit to be grilled.
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