This dessert is delicious, filled with probiotics, and super easy! I learned about it from an Indian restauranteur in Okinawa, who showed me how to make it and offered instruction after my first botched attempt. It’s called shrikhand and is usually made with tons of plain white sugar, very typical of Indian sweets. Continue reading
It’s January and everyone’s talking about their dry skin. My clients are soaking up extra massage oil. They report using plenty of lotion, but sometimes, their skin still needs help. A professional massage goes a long way, but did you know that Ayurveda has just the cure? You can zap dry skin with a daily self-massage. Continue reading
Lately at the Waki Farmers Market I find interesting and unidentified plant stalks. I don’t know what they are, so obviously I want them. I’m told that they’re lotus stem, and that they can be cooked, or rubbed with salt and eaten raw. You may be acquainted with the lotus root (a rhizome, though sometimes called a tuber), but this is something entirely different that I’ve never previously encountered. Continue reading
Hey, smoothie lovers! It’s time to think about swapping that raw, cold smoothie for something to balance the cooler weather. The autumnal equinox is right around the corner; time to shift gears and start nourishing our ojas for the winter. Continue reading
I’ve never been a huge fan of carrot soup. I think it’s the limited texture and mouthfeel, so I get bored eating it. Lately we’ve been blessed with an abundance of beautiful purple carrots so I decided to make a soup that would satisfy my tastes. I jazzed this up with corn, sesame seeds, and chives. It makes for a great light dinner with plenty of crunch.
In Japan, Houzuki is a “ground cherry.” It’s not that the fruit is mashed up, but that it is a low growing plant. When ready to be eaten, it tends to drop its fruit on the ground, hence the name I suppose. They ripen in their husk to a golden hue. I’ve heard the ground cherry likened to a gooseberry, but can’t attest to the similarity.
The ground cherry has a lively flavor that is at once sweet and acidic, like pineapple or tomato. The local farmers markets are flush with beautiful fruits, so I wanted to make a fresh fruit salsa. Continue reading
I’ve been on a chutney kick lately. Chutney goes well with rice, pasta, corn cakes, and idli (fermented bean and rice cakes). It makes a great dip, but it’s so good that I’ve been known to eat it by the spoonful. If you struggle with finding new ways to pack a ton of vegetables into a meal, then chutney is a great choice. Continue reading