Skip to main content

Honey-Nut-Squash Buckwheat Crepe

If there is one vegetable that you can associate with Fall, it must be pumpkins/winter Squashes. There a quite a few favorite winter squash recipes that I have been making over the years. I am a believer of seasonal local produce because nature is providing you the food it believes is good for the season. So when winter squashes are in season we eat plenty of them. And why not? Winter squash is a low-calorie vegetable, while also a good source of complex vegetable carbohydrates and dietary fiber. It is also an excellent source of many vitamins and minerals. Here is a recipe for a quick'n'healthy honey nut squash buckwheat crepes. This can be made with any other winter squash (butternut or kabocha). Instead of buckwheat, you can also make these with any millets.

  • Honey nut squash - 1 cup (cubes)
  • Organic buckwheat groats - 1 cup (where to buy)
  • Organic unpasteurized apple cider vinegar - 1 Tbs. (where to buy)
  • Sea salt - as per taste

  • Soak the buckwheat in about 1 cup of water and apple cider vinegar for a few hours or overnight.
  • Wash, skin and cut the squash into cubes.
  • Add soaked buckwheat along with soaking liquid into blender jar. Add squash and salt and blend till you get a smooth batter.
  • Add extra water if needed. You can try making one crepe to see if you have the right consistency. You should be able to pour the batter and tilt the griddle around to spread the batter to a circle.
  • This makes about 9 crepes.  Serve with a sweet or savory filling.  
  • I served it with a seasonal cranberry spread. (recipe below)
  • Enjoy :)

Seasonal quick'n'healthy cranberry spread.


  • Organic cranberries - 1 cup
  • Filtered water - 1/2 cup
  • Organic red grapes - a handful
  • Organic dates - 4-6 (as per sweetness needed) (where to buy)


  • Boil water in a sauce pan, add the cranberries and dates and cook on medium heat for about 5 minutes till cranberries pop.
  • Remove from flame and let the mixture cool.
  • Blend along with grapes. Consistency will be somewhere in between a spread and a syrup, perfect to go with crepes. 
  • Serve it with crepes along with cut fresh fruits. Enjoy!!


Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

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 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…