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Pumpkin Halwa ‘Cheesecake’

East meets west in New England :-) I love fusion desserts and here is a variation of one of my favorites, Carrot Halwa 'Cheesecake', but instead of carrots I substituted with Pumpkin to make the 'Pumpkin Halwa Cheesecake'. My local farmer experiments with new varieties of some veggies and always gives me a sample to try out. Last week I was given this new variety of pumpkin called 'Red October' and asked me to try it out and see what I can make out of it. 'Red October' has a nice unique color and a different texture (little starchy) than the usual pumpkin, so the first thing that came to my mind was dessert. Gave a slice of my 'cheesecake' back to my farmer and they loved it :-).

For pumpkin halwa base: Pumpkin - 2 1/2 cups (grated and packed)Organic unrefined sugar - 1/2 cupCardamom - 4-5 pods (skinned and crushed)Almond milk -  1/2 cupFor 'cheese'cake: Raw cashew nuts - 1 1/2 cups (Preferably soaked for a couple of hours)Coconut oil - 1/4…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Redsgullas - the Red Rasgulla

Here's a V-Day special Rasgulla !!! If you are looking for a regular Rasgulla recipe, you can just do a google search and find a bunch of recipes with pretty much same the set of directions. Make paneer, knead and divide into balls, simmer in sugar syrup and serve. I follow the same process, just that I am adding a couple of deviations to make it colorful and flavorful for valentine's day ;-), and of course I use clean, organic ingredients. Quick'n'healthy always believe in serving the best quality desserts in small servings :-)

Organic grass-fed milk - 6 cupsLemon juice - 1/4 cup Beet root - 1 small Unrefined cane sugar - 1 1/2 cupsRose water - 2 Tbs
Heat milk on low medium heat, when it is starts to boil, stir in the lemon juice to curdle the milk. Switch off and let it stand for about 2 minutesLine a large strainer with cheese cloth or just a plain clean muslin cloth and pass the curdled milk thru to collect the curd. Pour a plain cold water t…

Cherry Almond-butter Mousse

Here is a quick'n'healthy dessert for Valentine's Day or any other day for a sweet little something :-) Made with clean ingredients, gluten-free, dairy-free and refined-sugar-free and can be put together easily. If you are not up to making your own coconut milk or almond butter, replace with good quality store bought versions, making sure to read the ingredients. 
Homemade coconut milk - 1 cupHomemade almond butter - 1/2 cupRaw honey - 1/4 cup (increase if you need more sweetness) Frozen cherry - 1 cup Pure vanilla essence - 1/2 tsp Himalayan salt - a pinch Directions:
Blend all ingredients using a blender till nice and creamy.Add to a saucepan and simmer on low-medium heat stirring continuously. Once the mixture is thickened (in about 10 minutes) switch of and let it cool.Divide into individual single serve dessert bowls and keep refrigerated till ready to serve.Serve as is or topped with fresh cut fruit/berries. This makes about 6 small servings (as always qui…