As a child I was always fascinated by beets, probably because of it’s lovely deep ruby pink hue…beets are nature at its best – pretty looking, naturally sweet and so rich in minerals. They’re also packed with tons of health boosting nutrients – iron, manganese, copper, potassium and of course as a result are very healthy. They are also low in sodium, fat and high in fiber.
Tacos are hands down my favorite food in the whole world, but of course they have to be street style tacos! Which means, warm soft tortillas, well seasoned and charred meat (carne asada or chicken being my preferred ones), topped with finely chopped red onions or pico de gallo, cilantro and a squeeze of lime…sooooo good.
Salmon is possibly my favorite fish, it has so much flavor and is extremely versatile. Over the last few months I’ve explored different methods of cooking this uber-delicious fish and have come to realize that it needs to be cooked just perfectly and over done salmon can make it too dry and chewy. Also, different cuts for Salmon do matter, I like small fillets to whip a quick meal together on week nights or something more fancy on weekends, like a salmon steak.
After making my first legit Melt spice blend – Coriandrum Pepper, it was time to dive into actually using it in recipes. This is where the fun begins and the options are limitless. The blend works wonderfully as a spice rub for different kinds of meats and has tones of citrus along with a tingling-spicy-peppery after taste.
After all the sugary goodness over the last few weeks, the new year begins on a bitter but healthy note. I’m not big on resolutions but new beginnings and a fresh start is always a good thing!
So for me, hitting the reset button this year includes –
I’m always on the look out for healthy food that can also satisfy the taste buds. There are days when I want to break the monotony of eating the same thing for lunch over and over again, so on one such day I pinged my friend Shweta of The Weekend List. She of course obliged with this wonderful chicken-sweet potato stew recipe, I’m loving this and plan to make it a lot more in the upcoming winter months.
Over the past few days the temperatures have been frigid cold and we got couple of inches of snow today, it was a perfect day to stay in and eat something comforting. A bowl of Dan Dan Noodles from Han Dynasty would’ve been ideal to beat the cold but of course since that wasn’t going to happen, I had to take it upon myself to make something even remotely close.
Okra (Bhindi in Hindi) and I have a strange relationship, growing up it was possibly one of my favorite vegetables. I have memories of going over to my mom’s friends place, she cooked the best fried crispy okra, sprinkled with dried mango powder, paprika and salt, YUM! Ever since moving to the States, in the last decade or so I haven’t eaten too much of it. Also I don’t particularly fancy the oil dunked ‘bhindi masala’ served in India restaurants here.
So I caved in and decided it was time for a Whole30 and September seemed like the best time, just before the holiday madness begins. The first question I’m often asked is, WHY? Why the torture? I know it sounds dramatic but to some people it is. So yes, its hard to eat out (or even get drinks) which makes socializing difficult but the end result is so so worth it.
I’m on Day 11 and after the initial slump is behind me, there’s an irrepressible amount of energy, I really feel like I’m on a caffeine high without a lot of caffeine actually in my system. That also explains a new post on the blog after a while, I know I’ve been slacking but there’s a lot coming up in this space.
What I really enjoy about eating fewer grains is exploring new options. Its been so fun experimenting with different flours: almond, tapioca, coconut, plantain, arrowroot, flax seed meal and how these can be substituted in recipes. I typically get bored with eating the same thing repeatedly and need to break the monotony to make food more interesting.
Cassava is a starchy tuberous vegetable grown typically in tropical and sub-tropical regions, its denser in calories as compared to potatoes and extremely rich in carbohydrates. Its a primary staple food in most South American and African countries and is cooked differently in every region: