Healing Ayurvedic Kitchari Recipe
Print Healing Ayurvedic Kitchari Ingredients 1/2 cup Lentils (preferably Toor Dal or Moong Dal) 1/2 cup Rice (ideally, use basmati rice) 4 cups Water 2 tbsp Extra Virgin Olive Oil (or grapeseed oil) 1 tsp Cumin Seeds 1/4 tsp Ground Ginger 1/4 tsp Ground Turmeric Sea Salt, to taste Black Pepper, to taste Lime Juice,…
Read MoreBaked Tandoori-Style Chicken – Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Sugar-Free
Tandoori chicken is an Indian classic, and much beloved by our family when we visit Indian restaurants! This tandoori-style chicken has all of the delicious tandoori style flavor of a restaurant style Tandoori Chicken, but is incredibly fast and simple to put together. Because this version is baked in an oven, it doesn’t have the…
Read MoreAloo Matar Recipe – Indian Potato-Pea Curry – VEGAN
For an oil-free version of this recipe, simply replace the olive oil with fresh water in the same quantities. You may need to add a little extra water while sautéing the onions to make sure they don’t burn; if this is the case, add more water as needed in quantities of 1 teaspoon at a…
Read MoreMyanmar Mushroom Curry with Tomato Sauce
Print Myanmar Mushroom Curry with Tomato Sauce Ingredients 10-15 button mushrooms, sliced 5 medium-size tomatoes, boiled 1/2 medium-size onion, finely chopped 5 garlic cloves, mashed 2 green chilies, finely chopped 1/2 tsp turmeric powder 1/2 tsp paprika 1/4 tsp ginger 1/2 tbsp chili powder 1/2 tsp garam masala 1/2 tsp soy sauce 1 tbsp extra…
Read MoreChocolate Cake — VEGAN
This is my staple chocolate cake recipe. I have it memorized, and I make it probably at least once every 2 weeks, if not more often when I’m especially in need of a quick and simple dessert. I make this recipe with wheat flour, but for people in countries like the US where wheat flour…
Read MoreChennai, India – Grocery Haul No. #1
On the day we arrived in Chennai (July 28th), my family and I made it our goal to find food. A grocery store, or an outdoor market or bazaar of some kind would do. Since we make all our food from home, we make food-finding a top priority from the moment we arrive at our…
Read MoreKik Alicha – Ethiopian Yellow and Green Split Pea Stew
I absolutely adore lentils in all their forms, so Ethiopian cuisine has been a lot of fun for me to experiment with. Indeed, there are quite a few dishes that are entirely based on lentils. But, don’t let that fool you! All of these lentil-based dishes are surprisingly different from each other, largely due to…
Read MoreSweet Potato Brownies
These sweet potato brownies are everything a brownie should be: sweet, fudgy, decadent, and just slightly chewy. While most brownie recipes are empty calories and chock full of sugar, these brownies are actually extremely nutrient rich and a dessert that you can feel good about eating. Though these brownies go pretty fast, you can also…
Read MoreChana Masala – Indian Chickpea Curry
This is the BEST Chana Masala I’ve ever made at home, and best of all, it was surprisingly easy to make! This is a good choice for a quick, weekday meal, especially if you boil the chickpeas in advance and then freeze them (just remember to remove them from the freezer on the morning that…
Read MoreAtakilt Wot – Ethiopian Vegetable Dish with Carrots, Cabbage, and Potatoes
I used halved Brussels sprouts in this recipe instead of cabbage, but you could just as easily use thinly sliced cabbage in its place! The instructions won’t change at all. I also included a poblano pepper, which isn’t traditional, but I thought it added another layer to the dish. Omit the pepper if you wish,…
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