Welcome to my blog

I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!

You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

March 13, 2010

Lamb Saag

When I woke up this morning To the wind and rain and the beginnings of green peeking out. I wanted something savory and warm to keep me cozy. 

This has always helped me beat the weather blues and I hope it does the same for you. The longer you simmer this dish the better and more tender it gets and its even better the next day. 

With the wind whipping through the cracks I started cooking this beautiful Lamb dish and was reminded of a beautiful leonard cohen quote...

"There is a crack a crack in everything, thats how the light gets in"

Here comes the boxcar train that runs through my backyard......


Lamb Saag

2 teaspoons coriander seeds
1-1/2 teaspoons cumin seeds
3 tablespoons oil
1 kg (2.2 pounds) boneless leg or shoulder of lamb, cut into 2.5 cm (approx. 1-inch) cubes
4 onions, finely chopped
6 cloves
6 cardamom pods
10 cm (approx. 4-inches) piece of cinnamon stick
10 black peppercorns
4 Indian bay leaves (cassia leaves)
3 teaspoons garam masala
1/4 teaspoon ground turmeric
1 teaspoon paprika
7 cm piece (approx. 3 inches) ginger, grated
4 garlic cloves, crushed
190 ml (approx. 1 cup) thick natural yoghurt
450 g (approx. 16 ounces) spinach, roughly chopped
Salt to taste

Place a small frying pan over med heat and dry-roast the coriander seeds until aromatic. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar.
Heat the oil on med high in a Karhai, add meat and sear until browned. Remove from the pan. Add more oil to the pan, if necessary, and fry the onion, cloves, cardamom pods, cinnamon stick, black peppercorns, and bay leaves until the onion is slightly browned.(I like to add the whole spices in a spice ball as they are not meant to be eaten). 

Add the cumin and coriander, garam masala, turmeric, and paprika and fry for 30 seconds. Add the meat, ginger, garlic, yogurt 1 tbsp at a time until blended, add spinach and stir. Reduce the heat to a simmer, cover and cook for 1-1/2-2 hours, or until the meat is very tender, season with salt to taste. Serve with pappadums, rice and mango achar or lime pickle. 

March 6, 2010

Vegetarian/Vegan sushi hand rolls

These are delicious and can be made a few days in advance. when I am on the road I often grab one from the fridge and throw it in my bag. They are easy to eat and so good for you.

Vegan Sushi Hand Rolls

3  cups short grain brown rice
4 sheets toasted nori
1 tbsp grapeseed oil
1 tbsp toasted sesame oil
1 tbsp braggs liquid amino acids
1 tsp grey sea salt.
Options for filling: Cucumber, carrot, enoki mushrooms, burdock root, avocado, pea shoots,sprouts.

You will need a sushi mat for this, or if you are brave you can try to do it without, I tried and failed, rice was falling out and it was not tight. 

Place 1 sheet of nori on your mat and on the edge closest to you spread 3/4 cup of rice flat. 

Add your veggies in the centre and then roll away from you pulling gently on the mat to keep your roll tight. 

Repeat this with the rest of the sheets, wrap in plastic and keep in fridge for up to 5 days. 

These are delish little snacks, yes sir!