Recent Health Posts

• Caramelised Banana-Peanut Butter Ice Cream (Vegan)
• Quinoa and Roasted Pepper Salad
• The proof is in the licking … and H2Ope for Haiti.
• Pantry Audit: Oils and Fats
• Why we love Super Bowl Sunday.
• Mustard Trilogy 3: Nepali Cucumber Salad
• Ironwoman Date-Orange Cake and Lemony Molasses Tea
• Wheatgrass and another Sagz-to-Sexy Smoothie
• Martial Arts, Vedic-style: KalariPayattu
• You know things are screwed up when …

“This is a peanut butter approach — you spread it across everything and see what sticks, rather than seeing what particular contracts require it.” ~ Alan Chvotkin

Quinoa/Quinua is one of the three pseudograins (the others are buckwheat and amaranth) that feature frequently at our table. “Pseudo” because it’s a seed rather than a grain. It cooks up to a fluffy texture and a delicious nutty flavour. We prepare it quite often and since it tastes equally good warm or at room temperature, it makes a perfect lunchbox candidate.

Quinoa can be used in recipes the same way you would use rice, couscous or cornmeal. The texture is like upma, but much better, and so is the taste. (Admittedly, Bee the upma-hater is biased.) Unlike semolina used for upma, it’s whole, not refined.

Answer to the quiz:

Raw Ground Turkey + Raw egg Yolks + a host of supplements.

Imagine that. Then take a moment to wipe the drool off your keyboard.

Deep-fried: Cauliflower Leaf and Onion Fritters

What oils/fats are healthiest?

We have a ski resort in town. The sky was blue, the powder was fresh, and the crowds stayed at home to watch the game.

Mustard Trilogy 1: Shorshe Dharosh
Mustard Trilogy 2: Vellarikka Pachadi

We had so many cucumbers last summer that we were distributing bagfuls to whoever would take them. Here’s a wonderful salad starring raw mustard oil - drizzled over the dish the same way extra virgin olive oil is used to flavour Mediterranean dishes.

Breakfast

I suffer from iron deficiency anemia - very common among vegetarians and vegans. Especially so among women and children. Less iron means less hemoglobin, which translates to less oxygen in your blood and more fatigue.

There’s only so much bok choy and broccoli I can eat. How about an iron-rich cake? I really hadn’t planned out a recipe. I just dumped one thing after another into a bowl and 30 minutes later, I had a very rich, most cake. It’s gluten-free. And dairy-free. No added sweeteners. No added fat. And all the fibre is intact.