Natural/Organic
Raw Kale Salad with Avocado and Blood Orange
Sometimes you need to just rely on your judgment instead of a written recipe, don’t you agree? In fact, the name of this recipe pretty much tells you all you need to know. Go ahead…step outside your comfort zone. Try it! From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they b…
Vegan Filipino Eggplant Omelette
Tortang Talong or Eggplant Omelette is made by frying eggplants dipped in egg batter. Many Filipinos love it because it’s tasty and convenient to cook, especially if they’re on a budget. Originally, Tortang Talong consists of eggplants and eggs. To veganize it, I replaced the eggs with a mixture that has squash, specifically, kabocha squash. Ingredients: 3-4 eggplants, roasted and peeled 1/2 kabocha…
Squash Yogurt Soup With Panko Crusted Chicken
An Asian inspired Squash yogurt based soup served with Panko fried chicken. From the original site: This week’s soup was inspired by Marc Matsumoto of [No Recipes]. Not only are his recipes easy to prepare and delicious but his skills with the camera make his blog an alluring treat. His most recent post on the Katsudon gave me a bit of inspiration on creating a Far-East fusion recipe for a chicken and s…
Apple Kheer
I had a huge bag of red gala apples staring at me saying “use me soon”. Several thoughts flipped through my head on what to do with them but I kept going back to one of my favorite desserts as a kid. Okay, so it even passed off for breakfast one several occasions. I love Kheer, an Indian milk custard traditionally made with broken short grain rice. Grated apples seemed the perfect way to replace the r…
Mango Jicama Salad.
This is hands down one of my favorite warm weather dishes. Whether you serve it on the side or just enjoy it as a snack, it’s so fresh and delicious! This mango jicama salad is not only healthy but very filling and the cayenne pepper kicks up the flavor and adds a little spice. Plus, we’ll show you what to do with your leftover jicama for a second healthy and delicious summer snack! From the original site: T…
Toad Skin Melon and Stone Fruit Salad
A refreshing fruit salad with a lime jalapeño honey drizzle kick. From the original site: Hey! Look at that. I made you a salad. It’s a toad skin and stone salad to be prescise. Not a real toad, silly. The melon skin resembles toad skin. Not real stones, goofy. That’s what you call fruit with pits.
Ragi and Banana Muffin
This is a simple muffin modified from banana muffin. My first experience with muffins was when we were in UK, it my earlier days there. After a tired long day walk in a big shopping mall (Oracle), we went and sat down for some coffee in bb’s, I think I remember the name right. My husband asked me what would you like with tea or coffee, actually I’m not a tea or coffee person and very rarely I used to have…
Chocolate Orange Cupcakes
This is a delicious recipe for those of us with a pension towards the orange chocolate combo. These are made with melted chocolate, orange zest and bits of orange flavored chocolate. The frosting on them is smooth, sweet and delicious with a bit of twang. From the original site: I was caught between Chocolate Orange Cupcakes or Chocolate Marshmallow Almond Brownies. Sommer responded with a “why no…
Poached Pear in Spicy Mango Nectar
Classy Poached Pear in Spicy Mango Nectar served with home made Mango Ice Cream From the original site: Everyone in my family simply loves mangoes. I remember we had a big mango tree back home and my mom used to pick fresh mangoes in the morning and make countless recipes with this tender fruits right from spicy pickle to a rich smoothie. Last week my husband suggested we try some thing different & do some p…
Curried Pumpkin Soup
I always love to have soup, since it’s the easier and healthier option to includes veggies in your diet. This spicy soup is made with lentils and pumpkin. From the original site: The type of lentils which I have used is moongdhal. In India Moongdhal is generally used for making dhal soup, kootu curry( dry curry), for porridge and also for halwas. Moongdhals are rich source of carbohydrates, fibre and…
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