Learned while staying in Thailand, this Red Thai Curry Paste is spicy and aromatic. It uses whole dried red chilies, as well as fresh red bird’s eye chiles for extra spice. I usually add both types, each gives a slightly different favor, as well as an increased heat level. You can use the seeds as well…
Thai Penang Curry Paste
Penang curry is one of the more lightly-spiced Thai curries. I love the nutty, slightly sweet flavor. This paste has two types of chilies, plus kaffir lime peel – as well as the leaves. Finally, the addition of ground peanuts rounds out the flavors. More peanuts are then added during the actual curry-making process. All…
Breakfast In Pune, India
During supper on my first evening at the J W Marriott, Pune, I mentioned to one of the wait staff that I could not eat any food that contained wheat. They apologized for not having a large selection of wheat-free items available for supper that evening. It really didn’t seem to be a problem to me…
Why I love Juicing!
Juicing has become more and more popular in recent years, mainly thanks to the fantastic Jason Vale in the UK and to the wonderful Joe Cross (initially from the Fat, Sick & Nearly Dead documentary) which has been screened all over the World. Personally, I became aware of juicing initially through Harvey and Marilyn Diamond, who’s book, Fit For…
LEMON HUMMUS
There are as many different hummus recipes out there as there are ways to spell it, and I love to experiment with different flavor combinations on this classic appetizer. Sometimes, though, simple is best and this hummus really stands out on a meze platter. It is just a regular hummus, but using a few different…
Ginger & Lemon Syrup
My husband and I were recently in a Japanese restaurant in Dublin, CA, and ordered a house-made ginger soda. It was so good, I had to ask them how they made it. The bar staff were really great and not only told me, but showed me how to make it too! If I particularly enjoy…
HARISSA PASTE
Harissa is a hot paste and condiment used in North African Regions, including Tunisia and Algeria, as well as in Israel – although it is probably best known for its use in Moroccan food. There are many different plays on the paste – from smoky and sweet, to hot and fiery. This Moroccan-inspired paste is a…
BLOOD ORANGE SIMPLE SYRUP
Blood oranges are just gorgeous. Usually only available throughout the winter due to their short season, I always grab as many as I can when I stumble across them. In California at least, they are usually quite pricey. I actually paid about $7 for 5 pieces of fruit from the Ferry Building Farmers Market in…
Vegetable Pakoras
Pakoras are a simple and delicious start to an Indian meal. They are also fantastic as a simple lunch, served with a crisp salad and coconut, mint and tamarind chutneys. They can be eaten hot or cold, and any leftovers are great in a sandwich too! I just love Indian food. I find it very…
Avocado, Cacao & Coconut Pudding
Sweet, creamy chocolate pudding. Yum! Such a simple thing to make, and yet so delicious. Although chocolate puddings are usually loaded with calories and saturated fat from eggs and cream, this version adds heart-healthy omega-3s in the form of avocados! Avocados are amazing, but you already knew that! Quite often, people get scared of their…
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
