Golden Beet Hummus

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I’ve had it in my head to make golden beet hummus for quite a while now. My talented friends Nancy who writes the blog Urban Kitchen Apothecary  and Anuja who celebrates colorful food on her blog The Pepper Cook  have made variations of lentil dips before which looked utterly delicious. Continue reading “Golden Beet Hummus”

Mango Salsa

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Hi friends! I’m very pleased to share a recipe using Oaktown Spice Shop‘s Chile Limon. This blend combines the heat of Turkish chile and coriander with the tartness of lime juice and sea salt. I can’t think of a better way to showcase these flavors together than in a fruity summer salsa.

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Beetroot Chai

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If you grew up in a South Asian home like I did, most often you will find a pot of slow brewed chai simmering away on your stove.  Any time a guest pops in for a visit, chai is served with biscuits or sweets.

Continue reading “Beetroot Chai”

Blood Orange and Olive Tabbouleh

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Out of all the citrus varieties found this season, blood oranges are unique. Their skin is just as gorgeous as the deep crimson hues and blood-colored flesh found on their insides. They almost have a hint of raspberry mixed with citrus notes. I find them to be less sweet than other oranges. They are just so darn elegant. Continue reading “Blood Orange and Olive Tabbouleh”

Pumpkin Chocolate Chunk Loaf

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The weather was pretty gloomy here in Berkeley last week. We’ve gotten a break from the rain for a bit although there is forecast for more to come this weekend.

What is it about cold damp weather that makes me want to put my cozy socks on, get into the kitchen and bake something that smells delicious? Continue reading “Pumpkin Chocolate Chunk Loaf”

Vanilla Bean Ghee

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A few months ago, I was scrolling through my Instagram feed. Jessie from Sporks and Foons (I love the name) posted a picture of her delicious waffles. In her caption she mentioned that the waffles were topped with vanilla bean ghee.

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Carrot-Sweet Potato Soup

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Nowadays it seems like everyone is busy; overscheduled and overbooked. We have apps to help manage our lives, supposedly making things easier for us, however with the accessibility of technology, we still seem to be stressed out. When a crisis strikes, we find ourselves in the midst of chaos struggling to hold on until the storm passes. If we are lucky, we have family close by to help with simple things such as providing a meal or household chores. Continue reading “Carrot-Sweet Potato Soup”

Butternut Squash Dal

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Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.

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Fig Almond Cake

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Ever since the first of September, I’ve been noticing beautiful figs at the market. There are many different colors and varieties sold here in Berkeley. I made fig jam back in June from the first harvest of figs which tasted delicately floral. I still have a frozen half-pint waiting to be scooped onto toast or swirled into my morning yogurt.  With this second harvest, I wanted to try something different. Continue reading “Fig Almond Cake”

Honey-Millet Cornbread

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Hi Everyone,

It’s been quiet over here on the blog front. We’ve been in the midst of summer, happily enjoying visits from out-of-town friends, swimming, cooking and of course eating delicious meals together. My sister had a beautiful baby girl named Luna. YAY! Most recently, we were in Minnesota visiting family and took a little road trip to Madison, Wisconsin. Continue reading “Honey-Millet Cornbread”

Baked Blueberry Oatmeal

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Good morning everyone! Are you looking for something unique to serve for breakfast? Baked oatmeal is a perfect option to serve as an alternative to regular oats. It is made with milk, baking powder and an egg, which gives the oats a little lift. In turn, the oats gently bake, forming a creamy cushion for juicy blueberries that become the star of the show.

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