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Chicken Pakora

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

This protein packed dish is spicy and comforting, it’s like a nourishing version of fried chicken. The chocke is breaded in spiced gram flour and then fried leaving a crispy flavor packed crust and tender juicy inside.

Serves 6
Prep time: 1 hour
Cooking time: 25 minutes
Type of dish: entree
Cooking method: fried
Tags: Ayurvedic cooking, Indian food, Indian street food, fried chicken

Ingredients:

500 g boneless chicken breast
1 cup gram (chickpea) flour
Juice of 3-4 limes
1 teaspoon ground cumin
1 teaspoon ground ginger
2 teaspoons turmeric powder
1/2 teaspoon chili powder
1 teaspoon garam masla
1 teaspoon mustard seeds or wholegrain mustard
Sea salt and fresh black pepper
Water
Grape seed oil for frying

Directions:

Cut the chicken into strips or chunks.
Place gram flour and all spices in a bowl.
Add lime juice and add water one spoonful at a time to thin mix until it is runny like pancake batter.
Add chicken strips, using a fork to dunk each one and coat well.
Refrigerate for at least 1/2 hour.
Heat oil in a frying pan, add chicken strips and fry until golden brown and the chicken is cooked through.
Drain on paper towels to remove excess oil and serve hot with raita for dipping.

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Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.

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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.

I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!

Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!

Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!

See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods

Cooking up some herbal magic for your skin, what’s your favorite scent?

Seeds in the works!

Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!