Beet Pesto
Vibrantly pink, nutty, tart, and tasty, this Beet Pesto is absolutely delectable.
Continue reading “Beet Pesto”
Vibrantly pink, nutty, tart, and tasty, this Beet Pesto is absolutely delectable.
Continue reading “Beet Pesto”
I love this soup so much for it’s taste and nutrients! For me, soups and stews are the most perfect rainy day, winter foods. They are comforting, easy to make, and give you the perfect warmth on a cold day.
This particular soup is a favorite of mine because it has hints of spice from the ginger and black pepper, hints of sweetness from the carrots and plenty of nutrition from all three main ingredients! Very rarely have I had fresh turmeric root, usually I use the turmeric powder in all of my foods so this was a fun way to use fresh root and get a stronger flavor in. The depth it adds with the combination of carrot and ginger is just amazing!
Check out these amazing health benefits you get from eating the Carrot Turmeric Ginger soup! I love when I can eat a food that is delicious and nutritious for you!
Health Benefits of Ginger
The benefits of ginger are amazing! Many people know that ginger is a great aid in digestion and helps nausea, but did you know:
How can I leave behind my Carrots?
Ok, I know I’ve been going on and on about how healthy this soup is, but really, it is! And so flavorful with the combination of carrots, ginger, turmeric, and even some onions in there. The hint of cinnamon adds the ultimate warmth this soup can provide on a cold and bitter winter day!
So what are you waiting for?! Try it out and tell me what you think!
From my kitchen to yours, I hope you enjoy this delicious Carrot Turmeric Ginger Soup!
Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt. Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own. Yep, I do that.
I’ve been playing around with this roasted red pepper hummus recipe for a while now. I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!
How do I eat hummus?
I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS
I know! It sounds crazy but the cashews work so well! They give it a depth of flavor, texture and added protein that is just so delicious!.
The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
Try it out. You won’t be able to stop eating it like me.
If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas
From my kitchen to yours, I hope you enjoy this hummus!
Growing up, my mom would make traditional Gujarati food for dinner most days. My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak. The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
Yum
When I made this dish, I was so excited to share my love for it with kids. I’ll be honest though, they didn’t take to the okra which broke my heart. Sort of. They ate the potatoes though. But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
But okra is so slimy!
Trust me, I know! So my hack…. use frozen or pre-cut okra. And fresh squeezed lemon juice. Wait, what? Yep, lemon juice helps break down the slime without turning your veggies into mush.
Want to know something even more cool? The “slime” (known as mucilage) actually contains soluble fiber. Here are a few more benefits of eating okra:
So try this delicious sabzi for your next Gujarati thaali. It’s delicious and healthy and so easy to make. Try it out!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.