Jazz up your weekday breakfast by adding chives to your cream cheese. Chives have an oniony flavor with a tiny hint of garlic. It just lifts up the spirits of the dense cream cheese
Read MoreAlmond-Cashew-Date Mithai (sweet)
Diwali is just around the corner and I got my hands on this recipe on Sprouted Kitchen. I modified it to make it taste Indian and it is probably one of the easiest mithais (sweets) to make. Last year I made Halwa, which is a traditional mithai with semolina flour, ghee (clarified butter), sugar and milk. I opted to make something easy, modern and relatively healthy this year. Almonds are my favorite and I call them alpha nuts because of their incredible nutritional value. Almond milk, almond butter, almond everything is so incredibly delicious, including this mithai recipe.
Read MoreVegetarian Ramen
Ramen...the perfect comfort food and a staple in Japanese cuisine.
Read MoreTomato-Avacado-Quinoa Lettuce Wraps
Tom-eh-to...Tom-ah-to. To some, all tomatoes are the same but if you can get your hands on heirloom tomatoes, you must give them a try. They're a summer fruit (yes, it's hard to believe that tomatoes are categorized as fruit) so it might be difficult to find them at this time of the year but you can certainly make this recipe with cherry tomatoes and it will taste just as deeelish!
Read MoreCheese Plate 2.0
Ahh I love cheese. So much that if I was stranded on an island and I could only have one thing, it would be cheese. Sharp Cheddar is my all time favorite but Gouda and Brie are runner ups.
Remember my first cheese plate creation? Well, on this cheese plate 2.0, I did something different. Since figs made an appearance for the season, I wanted to incorporate them into a dish. So I sliced the gorgeous figs, put them in a small baking dish and baked for about 5-10 minutes at 350ยบ F (until the figs were soft). For easy clean-up, I placed sliced Brie on parchment paper and then carefully place the warm figs on the cheese and drizzled honey. The warm figs softened the Brie just enough without melting it. I served the figs & cheese with whole wheat toasts and French baguette slices. I also added some almonds, dark chocolate and of course, red grapes to the plate.
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