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
I’m on a pickling spree this week! I love pickled ginger, or gari as it’s called in Japanese, and usually ask for extra of it when we go out for sushi. I’ve almost purchased it several times back in the states, but every time, the ingredient list stops me: red dye #40 and aspartame! Why is that in my pickled ginger!?! For me, those ingredients ruin something that should be a wonderfully healthy condiment. I don’t care if my ginger is pink or yellow… I just want a yummy (aspartame-free) ginger pickle, and I don’t think that’s asking for too much. Continue reading
Beautiful. Simple. Fresh. I always make this salad when I have dragon fruit. It’s eye-popping and delicious. To me it tastes like a soft mix of kiwi, pear, and chia seed. Continue reading
I’ve been reading up on mead lately. It’s got me thinking about how awesome bees are and how I used to use honey on my face. Somehow, during the move to Okinawa, I forgot how great honey was as a cleanser and moisturizer. I’m bringing that back this week!
I used local unfiltered wildflower honey. It gave my face a very gentle scrub since it still had propolis and other hive particles in it. Honey has anti-bacterial properties as well as antioxidants. It smells nice. Oh, and my favorite part is that it’s FOOD, so it’s nourishing for your skin. It makes my skin feel dewy. Continue reading