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…
Tandoori Tomato & Cashew Soup
I recently had a glut of tomatoes I needed to use up and I was just going to make my standard cream of tomato soup, when I thought – hey, why not make something completely different? And while the purists out there may well scoff at something glaringly untraditional, my feeling on these matters is,…
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 Yogurt – Recipe One
I really love coconut milk yogurt – but I really don’t like the price tag. Or the additives. Considering how simple it is to make your own from raw shredded coconut flakes, I encourage you to give this recipe a try. For me, there’s nothing quite like feeling chuffed you’ve made something really amazing out of…
Bircher Muesli
I first came across Bircher Muesli when I was vacationing in Jamaica. I had made oats soaked overnight in either apple juice or milk years before, but the Bircher Muesli was slightly different from any other muesli I had eaten before. Nowadays, overnight oats appear to have become all the rage – and with good…
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…
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…
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…
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!
