Roasted Golden-Beet Salad

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Most days, whatever I have leftover in the fridge will serve as lunch. Sometimes, it is as simple as a can of sardines, mixed with yogurt, salt & pepper and a side of avocado. Other days; dinner leftovers. I was lucky enough to have roasted these beautiful golden beets a few days earlier.

Continue reading “Roasted Golden-Beet Salad”

Spiced Apple-Currant Almond Muffins

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I still have leftover apples from the week and since I have a hard time throwing anything away, I save all those defunct scraps from the kids lunch boxes; those browned up, mushy apple slices they don’t eat- don’t throw them away! Continue reading “Spiced Apple-Currant Almond Muffins”

Recipe Testing for Salt Fat Acid Heat

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Hi Friends,

I had the pleasure of doing some recipe testing for Samin Nosrat, a Chez Panisse Chef Alum. She was featured with Michael Pollan in the book( and series) Cooked. She also teaches her series: Salt, Fat, Acid, Heat at 18 reasons cooking school in San Francisco, where I had the pleasure of meeting her.   Continue reading “Recipe Testing for Salt Fat Acid Heat”

Chickpea Popovers

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Today was Pie day. All over Instagram, there were beautiful posts of  delectable pies.  I wish I could make pie but I am a little bit challenged in the baking department. Saira, my eldest daughter has asthma and eczema so we try to stay away from butter & most dairy products. Which is why when I do bake, I try to find alternatives. We use olive oil a lot.  I sometimes feed her yogurt, creme fraiche and ghee because these foods are fermented, easier to digest and the probiotics are good for gut health. Continue reading “Chickpea Popovers”

Oatmeal Craisin Cookies

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A few months ago, I was sick on a Saturday. Matt took the kids out so I could get some rest. When I am sick, I find great comfort in watching cooking shows. PBS has a string of culinary delights on Saturday mornings. Since I’ve never watched Joanne Weir before, I decided to give her a try. One show and I was hooked. Continue reading “Oatmeal Craisin Cookies”

Preserved Meyer Lemons

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In September 2014, I enrolled myself in holistic culinary school. It changed my perspective on food and cooking forever. I realized that so much of what I learned about the importance of preserving food, my mom was already doing. Food preservation was something she learned from her own mom, grandmother and great grandmother. Continue reading “Preserved Meyer Lemons”