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Walnut Pate Cucumber Tea Sandwich bites

My first attempt at posting something for Fiesta Friday that I was so excited to discover on the Novice Gardener blog…. what a great idea, bringing people together with awesome food.

I tend to cook healthy and mostly vegetarian food. This weekend we had celebrated with friends with snacks and team. Some good walnuts, a can of cannellini beans inspired a pate for tea sandwiches

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2 cups walnuts ( soaked and rinsed)

I cup cannellini beans drained

1 roasted red pepper

a handful of basil leaves ( here i used summer basil that I had frozen in cubes – recipe can be found here )

3 cloves of garlic

1 tablespoon nutritional yeast

1/4 cup olive oil

juice of 1/2 lemon and 1/2tsp of grated lemon rind

salt to taste

Blend all the ingredients together until thick creamy. Adding some walnuts before completely grind will give it a nice chunky texture.

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Using a good multigrain bread, spread the pate of both sides, fill with cucumber slices and organic spring greens. Cut as you wish in small tea sandwich sizes pieces.

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Tempeh Tacos with corn salsa

A great healthy way to end a weekend and bring the family together to fix tacos. A simple recipe that showcases fresh organic vegetables with citrus flavors and ofcourse Tempeh for the vegan protein that is crisp and hearty.

1-DSC_0739Tempeh is a traditional fermented soy product that originated in Indonesia but readily available is local organic or international markets. Similar to Tofu Tempeh’s fermentation process and its retention of the whole bean gives it a higher content of protein, dietary fiber, and vitamins.

1-DSC_0733 Continue reading Tempeh Tacos with corn salsa

Nun Chai ( Kashmiri tea)

On a cold winter day, decided to reblog this savory tea.

Food For The Soul

Kashmiri Nun Chai


Nun Chai was not traditionally made in our house while I was growing up so I relied on other resources to savor this wonderful salty tea. Memories include waiting for the housekeeper to wake up or knocking on the their shack behind our house to get a cupful. Earlier memories revolve around waiting for Sunday afternoons when the very old “dai” would walk 5 miles to our house and I would coax her into making me tea. Sitting outside early mornings or lazy afternoons, this tea always warmed my soul.

With no access to a Samovar, hot coals and time…the recipe below is simple, inspired by a verbal recipe rally between friends and some experiments at home. Variations and secrets are welcome.


Nun Chai leaves are green tea not black tea so try to use the authentic leaves ( borrow from friends)

Use good baking soda…

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Lavender Peppermint Lip Balm

I know this is not food but this natural lip balm sure does feed the soul. My daughter and I spent a hour this morning making this for friends for thanksgiving. Recipes from the Thanksgiving meal will follow:)


You will need the following. Please make sure all ingredients are organic and good quality.

3 tablespoon coconut oil

1 tablespoon almond oil

3 tablespoon beeswax

1 tablespoon raw honey

10 drops Lavender oil

10 drops Peppermint oil

Jars ( I bought these on Amazon)

Some dried Lavender flowers ( optional – I just used these to top the balm for interest)

In a double boiler using a glass jar melt the coconut and almond oils and beeswax. Whisk in honey and the essential oils. Pour in the jars to set and top with bits of organic lavender flowers if you have them.

You can label these, they make a great gift!

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Carrots, peas and corn with cumin

Looking for a unique side dish for thanksgiving? Why not go with global spice that satisfies the taste buds. #thanksgiving

Carrots Peas and Corn
Carrots Peas and Corn

Fresh slim organic carrots cut into small pieces

Fresh or frozen organic green peas and corn


1 tsp cumin seeds,  1/2 tsp oinion seeds, 1 tsp each of minced ginger and garlic, 1/tsp tumeric, 3 whole red dry chilies, 1/2 tsp cayenne, salt to taste

Put 1 tbsp olive oil in pan and crackle the cumin and onion seeds for a minute, add garlic/ginger. Fry for a minute and add carrots. In about 2 minutes, add all the spices and peas and corn. A couple of tablespoons of water and cover and cook for 5-7 minutes until the carrots are tender. Tope with lime juice and fresh cilantro.