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:

1. in a skillet, melt coconut oil on medium to hight heat.

2. Add bananas and saute till caramelized. Let cool

3. Transfer bananas to a freezer safe bowl or zip lock bag and freeze

4. In a blender, add frozen bananas, Galloway’s peanut butter, almond milk

5. Blend all ingredients till smooth

6. Garnish with your choice of nuts. We added pistachios and almonds

Chicken tikka (oven roasted or barbecued marinated chicken)

This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.

Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.

Ingredients:

• 2 pounds boneless chicken

  First marinade

• 3 tbsp lemon juice

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp sea salt

• 1.4 cup olive oil

  Second marinade

• 6 tbsp plain Greek yogurt

• 1 1/2 tbsp tomato paste

• 2 tsp sea salt

• 1/2 tsp cayenne

• 3/4 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

Instructions:

1. Wash and dry chicken pieces

2. In a bowl mix ingredients from first marinade

3. Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator

4. In another bowl mix ingredients for second marinade

5. Add second marinade to chicken, cover and marinate for 6 hours or more.

6. Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.

7. Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.

Click here for recipe for Vegan version paneer tikka

Khitchari (Rice and mung beans)

Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.

Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.

Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.

Ingredients:

• 1/2 cup mung dal with husks on or mung dal huskless

• 1/2 cup basmati rice or long grain white rice

• 3 cups water

• 3/4 tsp sea salt

• 2 tbsp butter or ghee and a little more if you wish for garnish

Directions:

1. Wash mung dal and check for stones. Wash rice till water is clear.

2. In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil

3. Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.

4. Remove from heat and add more ghee/butter and stir vigorously till smooth.

Serve 2-3

Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.

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:

1. 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)

2. Combine all ingredients and add more salt if you wish.

3. 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!

Valentine beet pancakes (You are the beet to my heart)

These pink pancakes will have your loved ones asking for more. Either make it with a beet or our red beet powder. So easy and so delicious. Add fruit and whipped cream and share with your loved one or eat on your own.

Blend the following wet ingredients in a food processor

• 2 tsp beet powder (or 1/2 steamed beet)

• 1/2 cup almond milk

• 1 egg

• 1/3 cup Greek yogurt

• 2 tsp vanilla extract

• 1 tbsp coconut oil

• 1 tbsp organic coconut sugar or organic cane sugar

Add the dry ingredients to the wet mixture:

• 2/3 cup organic all purpose flour

• 1/3 cup organic quick oats

• 1tsp baking powder

• pinch Himalayan salt

Blend till you get a nice thick batter

Melt butter on a griddle or frying pan on medium heat and pour batter in mini circles, big circles, heart shapes or whatever shape you desire. Watch for bubbles turning into holes and turn pancakes over.

Makes 6 medium pancakes.

Kulfi hearts

Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.

I have added some cocoa powder to some of the mixture to make it chocolatey.

You can try different variations like mango pulp, rose water, etc.

Ingredients:

• 385 ml tin evaporated milk

• 300 ml condensed milk

• 250 ml whipping cream

• 1/4 tsp cardamom ground

• 6 strands saffron

• 10 almonds, coarse ground

• 10 pistachio kernels, coarse ground

Directions:

1. Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)

   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

• 6-8 Medjool dates,pitted

• 1/4 cup cocoa powder

• 2 tbsp maple syrup

Directions:

1. Grind walnuts into powder in a food processor

2. Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated

3. Add cocoa and maple syrup and mix all ingredients in a food processor.

4. Shape into molds of your choice (hearts for Valentines)

5. 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:

1. Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.

2. Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.

3. Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.

4. Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.

Enjoy!

My strawberry hearts

No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.

Serves 2

Prep /cook time 10 mins

Ingredients:

• 4oz cream cheese, softened( Daiya plain cream cheese- dairy free)

• 2 tbsp maple syrup

• 1/4 cup thick Greek yogurt ( Chobani oat yogurt)

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract

• 3/4 cup whipping cream( Silk brand dairy free whipping cream)

• 8 large strawberries, (tops cut and split length wise)

• 1/4 cup graham crumbs

Directions

1. Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.

2. Scrape down sides and set aside.

3. Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.

4. Slice strawberries (the backs so they sit up straight)

5. Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry

6. Finish each with a sprinkle of graham crumbs and serve.

Makes 16

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

• 1 cinnamon stick

• 2 cloves whole

• 1 cardamom whole

• 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:

1. Heat oil in a saucepan and add chopped onion. 

2.  Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent 

3. Then add potatoes and keep stirring so the mixture does not burn.

4.  Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans

5. Add water and let boil.

6. 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.

7. Cover and simmer till potatoes are cooked through.

8. I love the combination of spicy corn on the side. Check my recipe here. Enjoy!

Spicy seed crackers ( so many different ways)

Whether you are on a Ketogenic diet or on a paleo diet or just want to eat healthy, these super seedy crackers are delicious and so easy to make. These are gluten free, plant based and so tasty. They take about 2 minutes to prepare but baking time is about 2 1/2 to 3 hours. You can do your household chores or watch a show while waiting for these spicy crispy crackers.

Ingredients:

• 1/2 cup pumpkin seeds

• 1 cup flax meal

• 1/3 cup sesame seeds, hulled raw

• 1/4 cup black chia seeds

• 1 tsp Himalayan salt

• 1 1/4 cup water

You can add the following spices and herbs

1. 1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp oregano

2. 1/2 tsp parsley, 1/2 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp marjoram

3. 1/2 tsp coriander ground, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp cumin ground

4. 1/2 tsp garlic powder, 1/2 tsp basil, 1/2 tsp chives, 1/2 tsp parsley, 1/2 tsp tarragon

Directions

1. Preheat your oven to 200 degrees F

2. Grind the pumpkin seeds in a food processor till coarse

3. Mix all ingredients in a large bowl and stir till the seeds gel together ( about 1 minute)

4. Place parchment paper on 2 large baking sheets and flatten the seedy mixture into a thin layer.

5. Use a knife to score the mixture to evenly sized pieces.

6. Place the baking sheet in the oven and bake for 2 1/2 to 3 hours till fully dehydrated, rotating pan half way through. Allow crackers to cool completely, then break apart.

Store crackers in a sealed container up to two weeks.

Okra in spicy yogurt curry

Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.

If you don’t like the yogurt version, I have another recipe without the yogurt here.

Ingredients:

• 3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)

• 2 medium onions, finely chopped

• 2 Roma tomatoes, finely chopped

• 1 tsp garlic paste

• 1/2 tsp ginger paste

• 1/2 tsp green chilli paste

• 1 1/2 tsp coriander ground

• 1 tsp cumin ground

• 1/2 tsp turmeric ground

• 1 tsp fine sea salt

• 1 1/2 Lb okra ( I used frozen okra)

• 1 1/2 cup plain yogurt (plant based or dairy)

• !/2 bunch cilantro, finely chopped (save some for garnish)

Directions:

In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.

Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.

Garnish with cilantro and serve with roti and rice and pickle of your choice.

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:

1. In a skillet, heat oil and saute onions, green chilli till onions are translucent

2. Add chopped tomatoes, garlic paste and all of the spices.

3. Add eggs and stir to scramble with the spicy mixture.

4. When eggs are done, add cilantro and cook for another minute

5. 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:

1. 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.

2. 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.

3. 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)

• 1/2 cup rolled oats (slow cooking-old fashioned)

• 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.

1. 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

2. 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

3. 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.

4. 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)

5. 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.

6. 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

1. Beat egg whites with a pinch of salt in a mixer till stiff peaks form

2. Add vanilla extract and almond extract and mix again and set mixture aside.

3. In a bowl, add 5 cups of almond flour and sugar and mix.

4. 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.

5. Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.

6. 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!

Basque burnt cheesecake

You really can’t mess this cheesecake up. It wants to be burned and cracked.. This recipe was inspired by Molly Baz. One of my favourite New York style cheesecake that I enjoy over the holidays.

Ingredients

• unsalted butter for the pan

• 2 LB cream cheese (room temperature)

• 1 1/2 cup sugar

• 2 cups heavy cream

• 1 tsp vanilla extract

• 1/3 cup all purpose flour

Directions

1. Preheat oven to 400 degrees F. Butter a 10” springform pan. Then line with 2 overlapping 16X12”sheets of parchment making sure the parchment comes at least 2” above all sides. You won’t end up with a clean look and that is okay! Place pan on a rimmed baking sheet.

2. Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)

3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add cream, salt and vanilla extract and beat until combined.

4. Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.

5. Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.

6. You should bake ahead and serve chilled

Enjoy!!!

Prawn biriyani

Biriyani is a delicious dish made by cooking fragrant basmati rice with poultry, fish, prawns, meat or vegetables adding yogurt, spices and lots of love. My simple version of prawn biriyani is so easy and takes minutes to prepare. Everyone always gets intimidated by biriyani, but seriously I find it the easiest dish and love impressing my guests with this luxurious dish.

Serves 6

Ingredients:

(a)

• 3/4 cup Greek yogurt

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp green chilli paste

• 3 tbsp tomato paste

• 1 1/2 tsp sea salt

• 3 cloves whole

• 3 cardamom whole

• 3 cinnamon sticks

• 1/4 tsp cayenne

• 1/2 tsp cumin ground

• 2 tbsp lemon juice

• 15 saffron threads

(b)

• 3 potatoes cubed (1/4 inch)

• 1/4 cup sunflower

• 1 chopped onion

• 1 roma chopped

• 1 1/2 cups fried onions

• 1/2 tsp garam masala

(c)

• 1.5 Lb raw prawns deveined & shelled washed and dried.

Directions:

1. Divide mixture (a) into half and marinate prawns in the mixture and refrigerate covered for half an hour

2. In a dutch oven or deep roasting pan, add leftover mixture (a) and mixture (b) with potatoes and cook covered on medium high for 30 minutes or till potatoes are cooked through (checking often so mixture does not burn)

3. Stir in marinated prawns and cook according to size of prawns. (small -medium prawns 3-4 mins, large prawns 5-8 minutes, jumbo prawns 8-9 minutes or till they turn pink.

Enjoy on saffron basmati rice as pictured. (Recipe below)

Ingredients:

• 2 cups basmati rice

• 4 cups water

• 1 1/2 tsp salt

• 1 tbsp butter

• 3 tbsp sunflower oil

• 1 tsp cumin whole

• 1 tsp turmeric

• 2 tbsp garlic paste

• 14 saffron threads

• 1/2 cup fried onions

Directions:

1. Wash and rinse the basmati rice till the water is clear.

2. In a medium sized pot, add rice and 4 cups water and soak for about 10 minutes.

3. Add salt and boil rice till almost done (15 minutes). Remove rice into a colander and rinse out extra water. Add 1/4 cup fresh water and cover on minimum till fluffy.

4. In a wok or deep frying pan, heat 1/2 tbsp butter and 1 1/2 tbsp sunflower oil. Add 1/2 tsp cumin whole, 1/4 tsp turmeric, 1/2 tbsp garlic paste, 1/4 cup fried onions and 7 saffron threads. Sautee for a minute and add half the cooked rice and stir fry all ingredients till rice is yellow in colur and all spices are mixed in . Remove rice onto serving platter and repeat process again with remaining ingredients.

Serve with a layer of biriyani sauce on top. Enjoy!

Pistachio and cranberry shortbread

Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.

Makes 24 cookies

Ingredients:

• 1 cup all purpose flour

• 1/4 cup sugar

• 1/2 cup butter chilled, cut into cubes

• 1/4 tsp salt

• 1/4 cup dried cranberries

• 1/4 cup pistachios

• 1/2 tsp vanilla extract

Directions:

1. Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.

2. In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.

3. Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.

4. Add the pistachios and cranberries and mix by hand.

5. Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.

6. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.

7. Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.