Late summer, here in Montréal, our markets, and backyard and community gardens alike, are overflowing with tomatoes; all ripening at once that it’s nearly impossible to keep up with nature by merely consuming them at the usual weekly consumption rate. They are sold dirt cheap, by the bushels, to anyone who is brave enough to venture into a little forward-thinking sauce-making. I may not always be so forward-thinking but I’m a sucker for cheap so this is the time of year when I turn a fairly inexpensive bushel of tomatoes into a healthy supply of pizza sauce. Continue reading “pizza sauce and pizza dough”
Every summer, like the roses, childhood returns. -Marty Rubin
The first time that I tasted falooda was during my first visit to India. I was nine and it was love at first sip.
Continue reading “strawberry rose falooda”
I’m no expert on the matter, but from my visits to India I’d bet that the mango lassi is the most popular variation of India’s favorite yogurt drink during the summer months. I suppose this is in part due to it being mango season during this time. Lucky for us, here in Canada, we get a healthy supply of mangoes from mango producing countries throughout the world.
I’ve already shared my recipes for the standard salty lassi, as well as the sweet rose lassi. So it’s time for a mango lassi recipe today along with a few variations. Continue reading “mango lassi and two berry variations”
Let food be thy medicine and medicine be thy food. -Hippocrates
Fenugreek, known as methi in Hindi, is an important flavouring ingredient in Indian cuisine. It’s used as a herb (fresh leaves), spice (seeds or dried leaves), and vegetable (sprouts). It has a very distinctive, slightly bitter taste (acquired if you ask me) and is best known for its therapeutic properties. I grew up hearing all about its medicinal and nutritional benefits and now, digging around on the internet, I see that my parents knew well.
The weather is warming up… it’s time to cool down with a healthy drink.
A lassi (pronounced luhs-ee) is simply a yogurt drink, sweet or salty, popular throughout India. The Gujarati version of a salty lassi is called chaas and is nothing more than a more diluted version of a salty lassi.
Spring appears in whispers and hushed tones, as the bellowing winter bows away. -Author Unknown
Two kale recipes today! Both are kale versions of recipes that I have been making for quite some time now. Continue reading “indian spiced kale roti and kale chickpea patties”
Toum is simply a garlic sauce that hails from the Middle East and consists of no more than garlic, lemon, oil and salt. It’s very similar to the Mediterranean region’s aioli and what is often referred to simply as garlic sauce here in North America. If you’ve had a bite to eat at a Lebanese restaurant, you’re sure to have had some!
Today’s recipe is a not-so-typical smoothie recipe. All you need for this recipe are about half of a lime, some milk and any type of sweetener. How does this become a smoothie?