I’ve been seeing rhubarb in the market lately. Their long vibrant red stalks are hard to pass up. Standing tall amongst other vegetables, rhubarb is bold and versatile. You can use them in savory and sweet dishes with equal success.
Continue reading “Strawberry Rhubarb Compote”
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”
Bliss balls also known as protein balls, energy bites or truffles are the perfect snack. They satisfy that sweet craving yet are refined sugar free, mostly relying on the natural sugars found in dates and other dried fruits. Continue reading “Sunflower Cacao Balls (Nut-Free)”
This Cocoa Buckwheat Granola combines nutrient dense ingredients like coconut, buckwheat groats and pumpkin seeds to create a chocolate version with cocoa powder that tastes like Cocoa Krispies. It’s nut free, dairy free and can be made gluten free too.
Continue reading “Cocoa Buckwheat Granola”
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.
Continue reading “Vanilla Bean Ghee”
I’m excited to join my fellow food allergy bloggers for an allergy-friendly cookie exchange. The six of us have come together to share our favorite cookie recipes and “virtually” bake together. I’ve provided the links and cookie exchange information at the end of this post. Continue reading “Orange Blossom Coconut Macaroons & allergy-friendly cookie exchange”
It used to be considered that Sunday was a day of rest. But it comes as no surprise to many of us, that Sunday has become the new Saturday. Continue reading “Stuffed Acorn Squash with Spiced Ground Turkey and Apples”
My sister brought my beautiful niece named Luna over last week. It was a Friday and I wanted to celebrate by making a special yet easy and quick lunch. Continue reading “Socca Pizza with Beetroot Spread”
In honor of Cinco de Mayo, I made this avocado crema as a dip but you could also use the crema as a topping to a variety of foods such as eggs, vegetarian burgers, zucchini fritters or fish. It’s the perfect accompaniment to taco night.
Continue reading “Avocado Crema”
