The month of May and early June marked the end of the school year and work projects. It felt like a mad dash to get to the starting line of summer. I was running all the time to get somewhere but often forgetting where I was supposed to be and why? Continue reading “Matcha Green Tea Energy Bites”
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”
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”
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”
Now that it is apple season, we are finding a variety of beautiful apples at the market. If you are wondering about different ways to preserve apples, try making chutney. Continue reading “Spiced Ginger- Apple Chutney”
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”
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”
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.
Continue reading “Butternut Squash Dal”
This Fig Almond Cake is one of my favorite ways to enjoy seasonal figs. This cake is made with a combination of spelt and almond flours. It is lightly sweetened with organic cane sugar, honey, cinnamon and cardamom. Continue reading “Fig Almond Cake”
Now that it is September, apple season is upon us. Last month, I was lucky enough to receive these beautiful Pink Pearl apples from a friend who shared her harvest from her tree. Pink Pearl’s are such a unique apple. They taste sweet and tart with a delicate floral hint. They are grown on the west coast, harvest season is short- only about three weeks starting in mid-August. They are a bit tricky to find unless you see them at a farmer’s market or local orchard. As I write this, they may have already come and gone. But their color is to pretty not to share. Continue reading “Whole Grain-Almond Flour Pancakes with Sautéed Apples”
The end of August marks a goodbye to summer and the beginning of school for our kids. It’s a bittersweet time where many of us ask ourselves “where did summer go?” Time seems fleeting especially in summer when many of us are busy traveling on holiday and hosting family and friends. As we wrap up summer and head into fall we have a few lovely things to hold onto like the end of summer produce. Continue reading “Slow-Roasted Tomato Sauce & Soup”