This is a recipe for an authentic Yellow Curry Paste, learned while staying in Thailand. It makes enough for about 6-8 curries, depending on how much paste you like to use in your curries. More paste = spicier flavor! One you have mastered this easy paste, I guarantee that you will never go back to…
Turmeric Almond Crackers
I always try to take wheat-free crackers with me when I travel. In the past, I have missed out on eating dips, cheese or appetizers because they have been served with either regular bread or crackers. I’ve learned to always have some wheat-free crackers with me to avoid feeling left out nowadays! There are some pretty decent packaged wheat-free…
Blue Corn Serrano Muffins
When I discovered that some of my health problems were due to a wheat allergy – I have to admit I found it really difficult to come to terms with the fact that I would no longer be able to eat bread. Having people comment, ‘What? Go without bread? I could never do that! I just…
Spicy Peanut Dressing
Here’s a tasty, spicy dressing for use on noodles, in rice bowls, or even for use as a coleslaw or salad dressing. It has an Indonesian influence and is a very versatile dressing. It takes its influence from Gado Gado Salad – which is one of my all-time favorite salads. This dressing does not have…
Powerhouse Green Juice
Green juices certainly have become more and more popular in recent years – and with good reason: they really are a powerhouse of vitamins and minerals. I love the fact that I can add so many different varieties to my green juices, and end up with as many different flavor profiles. I like to rotate…
Beet & Grapefruit Juice with Ginger & Turmeric
Beetroot is an excellent source of fiber, vitamin B9 (folate), vitamin C, iron, manganese and potassium. Eating beetroot daily is therefore beneficial in helping reduce blood pressure, aids in tissue growth and cell function, and helps general skin health and immune function. Although beets are made up of fructose and glucose, they also provide about 3 grams…
Coconut Milk from Raw Shredded Coconut
This is an incredibly simple and economical way to make your own coconut milk for using in tea, coffee, cereals and baking. It is not rich enough in this state to use in curries, but it makes a pretty incredible Coconut Milk and Mango Risotto (recipe coming soon!) It takes no time at all,…
Thai Red Curry Paste
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…
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…
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!
