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Saturday, July 26, 2014

Anju's Coriander Chutney

Recently I made a new friend and she makes the most delicious coriander chutney I've ever tasted. Fortunately, Anju graciously agreed to share her recipe.

Ingredients you may not have like powdered green mango (amchoor/amchur) and asafoetida can be found in spice stores like Kalustyan's and Indian stores like Patel Brothers, which also sells products online.

You can serve this chutney as a side dish or condiment with almost anything - vegetables, tofu, tempeh, meat, fish, or seafood.

1 bunch cilantro, washed and chopped
1 piece of ginger, washed and chopped
1 or 2 green chilli peppers, washed and chopped
1 tomato, washed and chopped
Pinch turmeric
1 tablespoon ground coriander seeds

1 tablespoon ground cumin seeds
2 to 3 tablespoons of powdered green mango (amchoor/amchur)
Pinch asafoetida
Salt to taste

  1. Add the cilantro, ginger, chili peppers, and tomato to a blender with a little bit of water. 
  2. Purée until smooth.
  3. Add the turmeric, coriander, cumin, powdered green mango, asafoetida, and salt.
  4. Blend again into a smooth, thick paste. 
  5. Add water as needed.

Saturday, July 19, 2014

Cilantro Roots and Ginger Skins

Cilantro is one of my favorite herbs and I always eat the leaves as well as the stalks. But I had never considered eating the roots until I heard Bal Arneson talk about it on her show The Spice Goddess. She said that the roots of the cilantro plant are the most flavorful part. She also said that because the skin of ginger root contains much of the flavor, she never peels it.

Saturday, July 12, 2014

Tempeh Burgers with Ginger and Scallion


These home-made veggie patties are made from tempeh, so they are a good source of protein. The only additives here are ginger, scallion, turmeric, celery, and a pinch of sea salt. 

Saturday, July 5, 2014

DIY Fermented Foods

"Humans did not invent or create fermentation; it would be more accurate to state that fermentation created us."

Saturday, June 28, 2014

Vietnamese Salad With Calamari


This colorful salad is light but filling and perfect for summer. The calamari are cooked quickly -- so they stay tender and juicy -- then dressed with sour lime juice, savory fish sauce, a touch of honey for sweetness, and the brights flavors of mint and cilantro -- so they are incredibly flavorful as well.

Saturday, June 21, 2014

Coconut Lime Smoothie Pops


I'll let you in on a little secret: I'm not that big on smoothies. I usually prefer to chew my food. But sometimes smoothies are good options. Like when you need breakfast on the run. When your digestive system needs a rest. When you need to incorporate liquid or powdered supplements or an extra handful of greens into your daily routine. When you need a quick protein-filled snack. Or when you're doing a detox.

Saturday, June 14, 2014

Dark Chocolate Roulade with Raspberry Cream


For Father's Day I'll be serving my dad this light and fluffy dessert. It does require a few steps but none are too difficult and it's certainly worth the trouble for a special occasion.

Because the chocolate cake is really just a large, flat souffle made of egg whites and dark chocolate, there isn't any flour and this dish is gluten-free. There is also no added sugar. The filling is composed of cream and raspberries, which makes it just sweet enough and unbelievably light.

Saturday, June 7, 2014

Chicken Primavera Lettuce Wraps


These lettuce cups make a light but filling lunch, a colorful appetizer, or a healthy snack.

Saturday, May 24, 2014

Japanese-Style Coleslaw


On my recent trip to Japan, I noticed two big trends in salads. First, ginger sesame dressing was by far the most popular salad dressing. And, second, finely shredded raw cabbage was everywhere: mixed into salads, served as a side dish, used as a garnish. As soon as I came home I came up with my own version of the delicious dressing, and it seemed only natural to eat it with a cabbage-based salad.

Saturday, May 17, 2014

Japanese-Style Ginger Sesame Dressing


On my recent trip to Japan I encountered the most delicious dressing. It was a bit thicker than a vinaigrette, creamy and complex, featuring ginger and sesame prominently in the flavor profile. Almost every restaurant I visited served some version of this dressing and it was included with every prepared salad I bought for train rides and picnics. This is my attempt to recreate it.