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Showing posts from July, 2014

Figs'n'Honey Ice Cream

Yes, I am back with another ice cream recipe. This time it is another family favorite - Figs'n'honey. We are big fans of dried figs and honey. Though the original version is made with fresh figs, I am making it with dried figs. If you have not tried dried figs yet, you got to try it, quite a treat. Though desserts are meant to be enjoyed in moderation, you can indulge in this one because it is made with nutritious ingredients like dried figs, raw honey and do not have any refined sugar, or other processed ingredients. Here's for a quick'n'healthy summer :)

Organic dried figs - 15 Organic raw unpasteurized honey - 3 TbsOrganic non-homogenized organic whole milk - 2 CupsOrganic arrowroot powder -1 Tbs
Make sure you have the ice cream maker bowl in the freezer for at least 6 hours or overnight. Soak dried figs in 1/2 cup of milk.Mix arrowroot powder in 1/4 cup of milk without any lumps. Add the remaining milk and mix well.In sauce pan on medium h…

Mango Coconut Milk Ice Cream

Do you make ice cream at home? I have been making ice cream for quite a while now. Ice cream has to be frozen and creamy, and of course should be sweet and tasty too. We find most store bought ice creams to be too sweet, while also containing a big list of known and unknown ingredients. So when you make it at home you can control all the ingredients. Making it creamy is the only tricky part. If you directly freeze the ice cream mix, it is just going to freeze into a big chuck of ice and not ice cream. The trick is to not let the mixture form into big chunks, but to let it freeze into tiny frozen crystals making it creamy even after it freezes. This can be achieved in different ways, stirring the mixture every 30 minutes or so while it is freezing so as to block the formation of big ice crystals is one way, but should have a lot of patience and time :-). Another way would be to play the zip lock ice cream game, it is a lot of fun and a lot of mess to clean up. Then there is Vitamix, in…

Tapioca (Yuca) Pancakes

Sometimes kitchen experiments turn into disasters, and sometimes you do end up with some great accidental recipes in the process. This time the agenda was the world cup soccer final and as our tradition goes, my son wanted me to cook up something from the finalist countries. Though Germany and Argentina were in the finals, I wanted to show empathy to the beautiful host country and keep Brazilian food as the main theme. I had in my mind this Brazilian fish stew 'Moqueca' made with fish, veggies and herbs cooked in coconut milk. To go with the stew, I wanted to make something with Tapioca (Yuca or Cassava) which is a staple in Brazil and many other South American countries. The tapioca did not turn out the way I wanted it to, but I got 2 interesting recipe ideas in the process. One is this oh-so-easy pancakes and the other an even easier dish which I will post soon.

Now talking about tapioca or yuca, it is a staple in many South American countries and around the world including …

Banana-Bread Style Energy Balls

Have you tried dried or dehydrated bananas? If you have not, then you should try it, they are so good. Just slice them and put it on the dehydrator setting in your oven if you have it. Or just put it on the lowest temperature that your oven offers. My oven has the lowest setting at 170 deg F, it is technically not raw if you dehydrate at that temperature, but I am not bound by any contract that I will only eat raw, so I am okay :-)) If you have a dehydrator, well that is the best.  Now if you don't want to go the long route, there is this great brand of products that Costco has started selling. 'Made in Nature' dried fruits are organic, non-GMO verified and with no added sugar or other preservatives, just simple, plain dried fruits. Bananas are the latest that we have started enjoying from them. You can grab a few slices and enjoy them just like that. Add them to your breakfast porridges, homemade granolas, or use them to make energy bites like these.

Dried Ban…

Beets Avial

I love summer for many reasons - the weather, the relaxed mood, the extended day light and above all the fresh produce that I can pick up from the farmers markets and the local vegetable stands. I buy all kinds of greens in abundance during this season and find plenty of ways to include them in our meals. I have got queries from my friends and readers at times on what to do with beets (root, stem and leaves - the whole deal). Beet leaves are probably one of the tastiest greens we get here. They taste very close to the red amaranth leaves that we get in India, hence we can make pretty much everything that we make with red amaranth by substituting them with beet leaves. Here is a recipe that is usually made with red amaranth leaves (chuvanna cheera). If you are generally not a fan of beets (especially beet root), then this is something you should give a try. You might become a fan instantly :-)

Red beets (root, stem and leaves) - 1 medium bunchRaw (green) mango - 1 small or …