Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions fo chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Chicken with spinach curry (Palak chicken)
Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.
Serves 6-8
Ingredients:
1/3 cup cooking oil (sunflower oil is preferred)
2 chopped onions
1 green chilli slit
2 Roma tomatoes
8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)
4 cloves
1 tsp cumin seeds
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 tsp cayenne ( to taste)
2 tsp salt (or to taste)
3 tsp lemon juice
2 bags (10oz ) washed spinach
3/4 cup crushed tomatoes
1/2 tsp garam masala
2 tbsp butter
1/2 cup chopped cilantro
1/4 cup chopped green onions
Directions:
In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.
Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.
Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.
Add chopped cilantro and green onions and serve with roti or naan and basmati rice.
Shrikand
Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.
Serves 4-6
Ingredients:
500 grams of Skyr thick Icelandic yogurt
6 tbsp organic sugar
1 tsp cardamom ground
1/2 tsp nutmeg ground
2tbsp almonds and pistachios coarse crushed (save some for garnish)
10 strands saffron bloomed
Directions:
Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.
Variations:
for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals
for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango
for sugar-free version, substitute Krisda sugar
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Banana peanut butter ice cream
When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.
Ingredients:
3/4 tablespoon coconut oil
2 medium ripe bananas, slit in half and cut into 2 inch pieces
2 tablespoons Galloway’s fresh ground peanut butter
1/4 cup almond milk
Directions:
in a skillet, melt coconut oil on medium to hight heat.
Add bananas and saute till caramelized. Let cool
Transfer bananas to a freezer safe bowl or zip lock bag and freeze
In a blender, add frozen bananas, Galloway’s peanut butter, almond milk
Blend all ingredients till smooth
Garnish with your choice of nuts. We added pistachios and almonds
Pico de gallo
All Mexican food always has this side salsa made with tomatoes, onions, jalapenos and some lime juice. This mixture is called pico de gallo. Once you’ve tried this, you’ll want it with all all your Mexican dishes and everything else! Pictured here is a healthy salad with beans and corn, avocado and pico de gallo. Check our Mexican Fiesta bowl recipe for more Mexican inspiration.
Serves 16
Makes 1 quart
Ingredients:
3 cups of ripe Roma tomatoes diced 1/4 inch (the riper the better) (1 1/2lb)
1 tsp sea salt to taste
3/4 cup large red onion diced finely (1/2 red onion)
1 jalapeno chili finely diced (If you want it hotter, leave seeds in and add more Jalapenos)
1/2 cup finely chopped fresh cilantro
2 tablespoons lime juice from 1 lime
Directions:
Sprinkle sea salt over tomatoes and toss to combine. Transfer tomatoes to a fine mesh strainer and drain the liquid from tomatoes (20-30 minutes)
Combine all ingredients and add more salt if you wish.
Serve with Nachos, Taco chips, salads, fish, and anything you desire.
Spicy roasted chickpeas
Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.
Ingredients:
1 cup dried chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cumin ground
Directions:
Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.
Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.
You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.
Enjoy!
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Mushrooms in chilli garlic and XOXO sauce
Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!
Ingredients:
2 tbsp sesame oil (or butter and olive oil)
1 onion chopped, finely
5 garlic cloves minced
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Chilli garlic sauce
2 tbsp True Nosh XOXO sauce
1 tsp Himalayan salt
2 cups mushrooms
2 tsp sesame seeds
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped fine
Directions:
Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.
Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.
Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.
Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.
Enjoy!
Bean Pilaff
Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.
My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.
Serves 2
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients:
3 tbsp cooking oil (I use grape seed oil or sunflower oil)
1/2 chopped onion
1 green chilli slit in half
1 tsp cumin seeds
If you don’t have above spices you can order a rice pilaff package with a plant based curry spice blend
2 medium potatoes 1” cubed
1 Roma tomato, chopped
1 tsp garlic paste
1/2 tsp cayenne (add more if you want it spicy)
1/2 cup of your favourite cooked beans
1 1/2 tsp sea salt
1 cup washed and soaked basmati rice
1 1/2 cup water
Directions:
Heat oil in a saucepan and add chopped onion.
Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent
Then add potatoes and keep stirring so the mixture does not burn.
Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans
Add water and let boil.
Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.
Cover and simmer till potatoes are cooked through.
I love the combination of spicy corn on the side. Check my recipe here. Enjoy!
Spicy egg curry
Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.
Serves 2
Ingredients:
2 tbsp cooking oil
1/2 red onion sliced length wise
1 green chilli sliced length wise in 4
1 Roma tomato chopped fine
1 tsp garlic paste
1/2 tsp turmeric
1/2 teaspoon cumin ground
1/4 teaspoon fine sea salt
3 organic eggs
1/2 bunch cilantro chopped fine
Directions:
In a skillet, heat oil and saute onions, green chilli till onions are translucent
Add chopped tomatoes, garlic paste and all of the spices.
Add eggs and stir to scramble with the spicy mixture.
When eggs are done, add cilantro and cook for another minute
Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)
Creamy overnight quinoa with banana and chocolate
A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.
Ingredients:
1 cup cooked quinoa - directions
2 medium bananas, mashed
1 tablespoon chia seeds
2 tbsp Greek yogurt
1/2 cup milk (or plant milk)
1/2 teaspoon vanilla extract
1 -2 tablespoons maple syrup
pinch of fine sea salt
chocolate shavings for topping
Directions:
Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.
In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.
Overnight quinoa can be kept for 2 days in the fridge.
Overnight oats so many different ways
To make overnight oats, just use our base recipe below and add your favourite ingredients. Just get creative and enjoy your favourite fruit, nut butter, nuts and seeds, granola, chocolate chips, spices like saffron, cardamom, cinnamon, nutmeg, and more in your overnight oats.
Use a clean mason jar and always use slow cooking rolled oats. Below is the base recipe for an individual and quick add on recipes. You can pick and choose from each section to make your favourite combination. Pictured is our favourite saffron, pistachio overnight oats.
Overnight oats last up to 5 days in the refrigerator and are great for meal prep.
Ingredients: (serves 1)
1/4 tsp sea salt
1/2 cup milk (plant milk or any milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
2 teaspoons maple syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
In a clean mason jar mix the above ingredients and choose any of the following toppings below, stir well, cover and refrigerate overnight. You may want to add more milk depending on the consistency as the oats soak up all the milk.
Saffron, pistachio overnight oats (add 1/4 tsp cardamom powder & 5 strands saffron) stir well with base recipe and refrigerate overnight. Top with crushed pistachios
Chocolate banana overnight oats (add 1/2 banana mashed, 1/2 tbsp cocoa powder,) stir well with base recipe and refrigerate overnight. Top with almond butter and chocolate shavings
Apple cinnamon overnight oats (add I/2 apple shredded, 1/2 tsp cinnamon ground,) stir well with base recipe and refrigerate overnight. Top with chopped walnuts.
Peanut butter and jelly overnight oats (add 2 tbsp peanut butter and 2 tbsp fruit jam) stir well with base recipe and refrigerate overnight.(Top with roasted crushed peanuts)
Spicy pear and walnut overnight oats (Bake 1/2 a pear drizzled with a teaspoon of maple syrup and 1/4 tsp cinnamon for 5-7 minutes at 375 degrees or just toss raw into base recipe and refrigerate overnight. Top with chopped walnuts.
Add fresh fruit like blueberries, raspberries, strawberries, bananas, peaches, pears, pomegranate and apples. Add dried fruit like raisins, cranberries, goji berries, chopped dates, mango or papaya. Add Nuts and seeds like sliced almonds, chopped pecans or walnuts, hemp seeds, sunflower seeds, Add Spices like cinnamon, nutmeg, turmeric, cardamom, or nutmeg. Add nut butters like almond butter, and peanut butter, for that extra protein boost
Almond amaretti cookies
These have got to be my old time favourite cookies! They are so moist and chewy and full of almond flavour!! These Italian cookies are are naturally gluten free, made with almond flour, sugar, egg whites and a splash of almond extract. You can also make these sugar free by adding stevia or your favourite sugar free swetener. Enjoy these anytime of the year with a cup of expresso or a tea.
Ingredients
5 egg whites
1/4 tsp salt
5 cups almond flour
1 1/2 cup sugar
1/2 tsp vanilla extract
2tbsp almond extract
1/2 cup icing sugar
Directions
Beat egg whites with a pinch of salt in a mixer till stiff peaks form
Add vanilla extract and almond extract and mix again and set mixture aside.
In a bowl, add 5 cups of almond flour and sugar and mix.
Fold in the almond flour mixture into the egg whites a little at a time with a spatula til you have a thick paste texture.
Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.
Place cookies onto a cookie sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees for 25 minutes.
You can make a little hole in the centre and add an almond, or cherry or jam or a coffee bean.
Enjoy!
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Homemade extracts
If you have the time to make your own extracts, it sure is worth as they can be just as good as you get from the store or even better! It sure is a labour of love but well worth it and really doesn’t take too much time. If you have your ingredients and a bottle of vodka, you have it made. Vodka is used because it is odourless, colourless and flavourless.
Home made vanilla extract:
Cut 10 vanilla beans in half and slit them so the vanilla paste and seeds are exposed.
Place the cut vanilla beans into a 1 litre mason jar.
Add 3-4 cups of vodka into the mason jar covering the vanilla beans and filling the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks shake jar and let stand for another 6 months.
After 6 months, decant the amount of vanilla extract that you will need.
You can just top off with vodka and keep reusing the vanilla extract. It can be used perpetually replacing with fresh vodka after decanting every time.
Home made coffee extract:
Use a 16 oz mason jar and fill up with 8oz of Italian espresso beans.
Add 2 cups of vodka to the coffee beans making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing coffee extract.
After 6 months, decant the amount of coffee extract that you will need.
Because coffee can get rancid, this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the coffee beans or dry them and grind them and use them on instant espresso drinks or on whipped cream desserts.
Home made chocolate extract:
Use a 16 oz jar and fill up half the jar with 8oz of crushed cacao nibs
Add 2 cups of vodka to the crushed cacao beans making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing chocolate extract.
After 6 months, decant the amount of cacao extract that you will need.
Because cacao beans can get rancid, this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the cacao beans or grind them and use them as a topper on chocolate whipped desserts.
Home made cinnamon extract:
Use a 16 oz jar and fill up the jar with cinnamon sticks (3” preferably)
Add 2 cups of vodka to the cinnamon sticks making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 3 months in total for an amazing cinnamon extract. It might already be good enough by 8 weeks.
Decant amount of cinnamon extract that you will need.
You can just top off with vodka and keep reusing the cinnamon extract. It can be used perpetually replacing with fresh vodka after decanting every time.
Home made almond extract:
Use a 16 oz jar and fill up the jar with fresh blanched slivered almonds (the fresher the better)
Add 2 cups of vodka to the almonds making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing almond extract.
Decant amount of cinnamon extract that you will need.
Because almonds have fat, they can get rancid, and this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the almond or dry them and use them in baking or as a topper on desserts.
Home made coconut extract:
Use a 16 oz jar and fill up half the jar with unsweetened shredded coconut
Add 2 cups of vodka to the almonds making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 3 months in total for an amazing coconut extract.
Decant amount of coconut extract that you will need.
Because coconut has fat, it can get rancid, and this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the coconut or dry it and use it in baking or as a topper on desserts.
Home made mint extract:
Use a 16 oz jar and fill up the jar with fresh peppermint or fresh mint leaves and stems washed and dried. Press into jar with a pestle to release oils.
Add 2 cups of vodka to the peppermint/mint making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 3 months in total for an amazing peppermint/mint extract
Decant amount of mint/peppermint extract that you will need.
Because mint/peppermint will not last another 6 months, it is recommended to decant and dry the mint/peppermint and use as potpourri.
Home made orange extract:
Use a 16 oz jar and fill up the jar with orange peels and stems pressed into jar with a pestle to release oils. Use a potato peeler and only use the zest, not the pith (which is the white part inside the peel -it can be very bitter).
Add 2 cups of vodka to the orange zest making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 6 months in total for an amazing orange extract
Decant amount of mint/peppermint extract that you will need.
You can just top off with vodka and keep reusing the orange extract for probably another 6 months.
LEMON AND LIME CAN BE MADE THE SAME WAY AS ORANGE EXTRACT
Cardamom extract:
Use a 16 oz jar and fill up the jar with crushed cardamom pods.
Add 2 cups of vodka to the cardamom pods making sure to fill the vodka with in an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 2-3 days. If kept longer, it will become bitter.
Decant the whole amount and use cardamom seeds in baking as well by drying and grinding to powder.
Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
Mango salsa
This summer salsa with all the right combination of spices, mango and crunchy vegetables will give you a zing and wanting to party by the pool all day long with your friends!! Enjoy this salsa with tortilla chips or on a burger or in a taco!!
Serves 4-6
Prep/ cook time 15 minutes
Ingredients:
1 avocado, cut in cubes
1 chopped white onion
1 ripe mango, cut in cubes
1 chopped green onion
1/2 cup cilantro chopped
4 cherry tomatoes, cut in quarters
1/2 red bell pepper chopped
juice of 1 lime
1 tsp sriracha or any hot sauce to taste
1/4 tsp himalayan salt to taste
1/4 tsp cumin ground
Directions:
Combine all the ingredients in a bowl and serve with tortilla chips. Mango salsa can also be served on burgers, or on tacos or sandwiches.
Enjoy!!
Okra curry
Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.
Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.
Serves 4-6 (with roti and rice)
Prep time 15 mins
Cook time 15 mins
Ingredients
3 tbsp avocado oil or grapeseed oil or any other oil of your choice
3 finely sliced medium yellow onions
1 finely sliced medium yellow onion
3 chopped Roma tomatoes
3 (300g) bags of frozen okra or 6 cups fresh cut in round circles
1 tsp ginger paste
1 tsp garlic paste
2 tbsp coriander ground
1 tbsp cumin ground
1/4 tsp cayenne (to taste)
1/4 tsp turmeric
11/2 tsp Himalayan pink salt or to taste
2tbsp lemon juice
1 cup chopped cilantro
Directions
Heat oil in a medium sized pot on medium heat
Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden
Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute
Add all spices, salt and lemon juice and saute for 3 minutes
Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)
Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.
I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)