Thursday, September 6, 2018

Coconut and lemon soup

When the fall start I  run to a soup that is vatta reducing but not as heavy as for winter soups. The secret of this soup is the basic broth. You can choose this soup to be vegetarian by making the broth with kombu ( seaweed), instead of using fish sauce. The broth is so versatile you can add rice noodle, ( cook them separately) mushrooms and tofu. The creamy lemony test is recomforting, you can also add a tsp of ashwagandha in case of convalescing.

Wednesday, July 4, 2018

Ayurvedic tips to cool down in a heat wave

Heat will naturally increase pitta dosha causing the discomforts to relate to that dosha. Headaches, fatigue, inflammation, dizziness,  and fainting. It can usually be treated with rest, a cool environment and hydration (including refuelling of electrolytes, which are necessary for muscle and other body functions). 

Friday, June 15, 2018

Rosted Hummus Carrots and Dill

I found summer potluck parties a great fun and a great joy. I also enjoy sharing new recipies in the community and feed them with new ideas for a healthy living. This rosted carrot hummus is a friendly addition to any savory dish. Carrots can be replace by beets and mints or just make both for a colourful summer plate. I also like to garnish this dish with fresh edible flowers.

Wednesday, June 13, 2018

Sweet Potato and apple Brownie

I have being postponing to post this recipe, however every time I do at home, I have an intense desire to share this succulent, and healthy recipe. These brownies are originally from Chef Jacques La Merde from IQ FOOD Co. in Toronto. This recipe is from his famous dessert menu.
I have added some spices and experiment with a different flavour of fruits, like adding pieces of apple or pear. Either way, this dessert can make kids eat their protein and still look for more.

Thursday, February 1, 2018

Cauliflower Dahl

I am not sure how missed this soup for the winter season. Cauliflower have a delicate and sometimes bland taste that you need to be precise in the use of spices, oils and herbs. 
I found the richness of the coconut milk very nourishing for the winter months, however coconut being a cooling milk need to be well compensate it with warming spices like ginger.