amaranth-sunflower-spelt bread

24th May 2016


Treasured gifts.

Divine teachings.

An Ocean of Gratitude.

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thank-you Kristin


This recipe was introduced to me by Gillian.  She made it one night accompanied with a delicious beetroot borsch and a green salad.

A wonderful bread to go with a simple soup for a no fuss dinner.  I love eating this bread the next day, with a thick spread of salted butter and a dollop of home-made jam/a drizzle of honey.  Feels like a perfect balance between a bread and a cake.


amaranth-sunflower-spelt bread

6 – 8 servings

Recipe slightly adapted from ‘Angelica’s Kitchen’.

She goes on to say, ‘ This is a highly nutritious bread that cries out for a leguminous accompaniment. Try cutting it into thick wedges and serving it alongside your favourite bean dish or soup. It can also be cooked in a cast-iron skillet, bringing it straight to the table and served piping hot.  The bread has a satisfying, complex texture in part because some of the sunflower seeds are mixed into the batter while others are sprinkled on top.’

For a savoury addition, add some sautéed fennel rounds or chopped olives and a sprinkling of rosemary on top of the bread before baking.

I like this bread with more sweetness, so I added extra maple syrup to the recipe.  If wanting it less sweet as in the original recipe, use only 1 Tablespoon of Maple syrup and increase the soy milk to 1 cup.

to cook the amaranth:

1 cup filtered water

½ cup amaranth

¼ tsp rock salt

for the bread:

¾ cup sunflower seeds – divided

1 ½ cups whole spelt flour (wholewheat flour can be substituted)

½ cup medium ground cornmeal (can use polenta)

½ tsp baking powder

¾ tsp baking soda

½ tsp rock salt

¾ cup unsweetened soy/almond milk

¼ cup olive oil

3 Tblsp apple cider vinegar

¼ cup maple syrup

to cook the amaranth:

Place 1 cup water and ¼ tsp salt in a small saucepan and bring to boil.

Add amaranth, lower flame, and cover.  Simmer for 35 – 45 minutes or until the water has absorbed.  Set aside and allow to sit for 10 minutes.  It will be sticky and wet.

to make the bread:

Preheat oven to 350F/180C.  Spread the sunflower seeds on a baking sheet and toast for 8 – 10 minutes. Remove from the oven and allow to cool.

Lightly oil a 9-inch square pan or a round skillet.

In a medium-sized mixing bowl, whisk together the whole spelt flour, cornmeal, baking powder, baking soda, salt and ½ cup sunflower seeds.

In a separate bowl, whisk together the soy milk, olive oil, apple cider vinegar, maple syrup and cooked amaranth.

Combine the wet and dry ingredients together.  Mix thoroughly, but do not over-mix.  The batter will be thick, but pourable.

Pour the batter into the pan/skillet and sprinkle with the remaining ¼ cup sunflower seeds.

Bake for 45 – 55 minutes till golden, or when a toothpick inserted comes out clean.


Goodness shared by Stacey

barley salad with roasted-spiced fennel & carrot

3rd April 2016


The plum trees are blossoming. Spring has arrived.


A delightful spring salad with substance.


barley salad with roasted spiced fennel & carrot

Serves 4 -6

A perfect salad for the early weeks of spring when the days are still cool and the season´s beautiful ingredients are starting to trickle in.  I love the chewy, nutty texture of the cooked barley, the satisfying sweetness brought out from the roasted vegetables, and the earthy spices that bring it all together.  It is lovely served with a bowl of guacamole or creamy humus and this beetroot salad.

for the salad :

2 cups barley, cooked (see lemon barley water)

3 medium fennel bulbs

5 medium – large carrots

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp turmeric powder

½ tsp cinnamon powder

tsp hot paprika powder

1 – 2 Tblsp olive oil

⅓ cup fresh roughly torn mint leaves

⅓ cup finely chopped fennel fronds

for the citrus dressing :

zest from one lemon

zest of one orange

3 Tblsp lemon juice

2 Tblsp orange juice

3 Tblsp olive oil

2 Tblsp sweetener, honey, agave, or maple syrup

¼ tsp salt


Preheat the oven 405 degrees F/210C. Line a baking tray with parchment paper and set aside.

Prepare the barley, following these directions and keeping the water to make a luscious barley lemonade.

Wash the fennel, trim the fennel stalks and fronds (save for the salad), remove the tougher ends and outer layer.  Cut into small slices.  Wash carrots, peel and cut into medium chunks.  Set aside.

Dry roast the cumin & coriander seeds in a small pan, when lightly toasted turn off the heat and grind to a rough powder with a mortar and pestle.  Add the cinnamon, turmeric, paprika and salt. Stir to combine.


Spread the vegetables out in one layer on the baking tray, lined with baking paper, drizzle over the olive oil & sprinkle over the spice mix, toss the vegetables until they are well coated.


Place the tray in the oven and roast for about 30 minutes, or until vegetable are browning. Remove from oven and set aside to cool.

make the citrus dressing :

Combine all the ingredient in a bowl and whisk to combine; set aside.

assemble the salad :

Place the cooked barley in a large salad bowl, pour over the dressing ingredients and allow to marinate for 15 – 30 minutes.  Once sufficiently marinated add to the bowl, the roasted vegetables, fresh mint leaves & fennel fronds.  Toss to combine, season with more salt, and a few rounds of freshly ground pepper.


Goodness shared by Stacey

lemon barley water

27th March 2016

barley water table

Barley has a cooling thermal nature; sweet and astringent in taste.  Traditionally given to calm sore stomachs.


-Marguerite daisy, also known as the Argyranthemum frutescens

barley water closeup

lemon barley water

Makes just over 1.2 – 1.5 litres

Recipe adapted from Spring the cookbook.

Lovely soothing, yet thirst quenching, drink.  You can add other flavouring to it besides lemon and honey – lemon verbena or ginger would work well.  Don’t discard the cooked barley.  Recipe to follow, or stir through a vegetable soup, or dress it simply with a little olive oil and lemon juice and add to a salad.

ingredients :

1 cup /200g pearl barley

10 cups/2.5 litres filtered water

3 – 4 Tblsp light-flavoured honey

3  Tblsp lemon juice, or more to taste

preparation :

Rinse the barley several times until the water runs clear, then pour into a saucepan and add the filtered water.  Bring to boil over a medium heat, then reduce the heat to a simmer and cook uncovered until the barley is tender, this will take about 35 – 40 minutes.  Strain, reserving the cooking water, and set the barley aside.

Run the barley water through a thinner strainer into a pouring jug, add the honey, stirring until dissolved.  Allow to cool.

Add the lemon juice, taste, adding more honey or lemon as needed.

barleywater closeup

Goodness shared by Stacey

citrus coconut cupcakes

20th March 2016


When we lived in Israel, we were very fortunate to be surrounded by citrus orchards, and now here in Portugal, we have our own line of orange and lemon trees that extends down the driveway.  Each Winter, the trees are abundant and I am struggling to make use of all those oranges.  I managed to boil and freeze a dozen for this recipe, and twice weekly, I fill a basket full to last us through with fleshly squeezed juices in the mornings.  I peel and chop bowls full, to offer to class after yoga practice.  I have also been making big pots of marmalade jam to last us through the year.  Scooping it up and serving it on home-made bread to warm and brighten these damply, chilly days.  But still, so many end up on the ground.

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orange blossom mandala


citrus coconut cupcakes

makes 12 cupcakes

Recipe adapted from Amy Chaplin’s – ‘At Home in the Wholefood Kitchen’.

Deliciously flavoured orange vegan cupcakes.  The boiled whole orange, then blended with the wet ingredients, gives these cupcakes a clean, vibrant and refreshing flavour.  The coconut gives them a crusty outside and moist, light crumb inside.  I love to serve them with a dollop of thick Greek yogurt and a drizzling of maple syrup for a sweeter cake.

I have also made this as a cake and drizzled it lavishly with lemon-zested icing.


1 ¾ cups whole spelt flour

1 ½ tsp aluminum-free baking powder

¾ tsp  baking soda

1 ¾ cups, dried unsweetened, shredded coconut, divided

1 medium navel/Valencia orange, boiled

1 cup maple syrup

¼ cup plus 2 Tblsp extra virgin olive oil

2 tsp apple cider vinegar

½ tsp rock salt

1 Tblsp vanilla essence

strips of lemon & orange zest to garnish, optional

to boil the orange:

Place a whole orange in a medium pot, cover with filtered water, then bring to boil over high heat.  Cover pot, reduce heat to low, and simmer for 45 – 50 minutes or until soft.  Remove from heat, drain, and set aside to cool.

You can also boil a few oranges in advance and freeze them for up to three months.

to make the cupcakes:

Preheat oven to 180C/350F.  Line a muffin tray with 12 paper liners and set aside.

Grind ¾ cup dried coconut in a food processor for 1 minute.  Add the whole spelt flour, baking powder and soda to the food processor, and blend to combine.  Place into a medium bowl and add the remaining dried coconut.  Set aside

Cut the boiled orange into quarters, remove any seeds, and cut each piece in half.  Place in a food processor, add the maple syrup, olive oil, vinegar, salt, and vanilla.  Blend until smooth, scraping down the sides as necessary.  Pour into the flour mixture, and use a rubber spatula to stir until just combined; do not overmix.

Distribute batter among lined muffin tray, filling them almost to the top.  Place in oven, bake for 25 – 30 minutes or until a toothpick inserted comes out clean.  Remove from oven and set aside to cool for a few minutes in the tray.  Remove and place on a wire rack to cool completely. Once cool, serve with thick Greek yogurt, a drizzling of maple syrup and garnish with strips of citrus zest.


Goodness shared from Stacey


13th March 2016


A great dish as an offering for big crowds of happy, hungry people.

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Photos by Joana Linda.  Taken from a ‘Introduction to Meditation & Ayurvedic Cooking Weekend’ in February.  For more updates or for upcoming workshops, go to Sadvidya Association Website.



Serves 6

Use any vegetables that are in season, mostly 4 – 6 cups of vegetables in total.  If you’re able to get hold of fresh curry leaves, they can be kept in the freezer for up to 6 months. They may lose their colour, but not their aromatic flavour.

Sambar Powder can be found in any Indian Store.  This dish nourishes the body and suits all constitutions.  It is recommended to consume in the colder months.  During warmer months, it will be heavier for the body.  People with Vata disorder or digestion problems should not consume very often.

ingredients :

1 cup toor dal (yellow lentils)

9 cups/2¼ litres water – divided

2 carrots, chopped

1 small sweet potato, peeled & chopped

2 cups cabbage – roughly chopped

3 sticks celery

15 curry leaves

½ cup dried unsweetened coconut

2  heaped Tblsp sambar powder

1 cup white basmati rice

2 heaped Tblsp jaggery/sugar

1 heaped Tblsp tamarind paste

1 heaped Tblsp ghee

1 tsp rock salt

½ cup frozen peas

½ cup chopped fresh coriander

for the voggarane :

1 Tblsp ghee

¼ tsp black mustard seeds

¼ tsp asafoetida powder

¼ tsp turmeric powder

preparation :

Wash and prepare vegetables.

In a large saucepan, wash the dal several times until water runs clear – then drain.  Pour 8 cups water into saucepan and bring to boil on a medium-high heat, add the chopped vegetables, reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dal is soft and broken down – approximately 30 – 40 minutes.

Rinse the rice in a few changes of water and set aside.

In an upright blender, place the dried coconut, sambar powder and pour in 1 cup of water.  Blend on high for one minute.  Set aside.

After simmering the dal and vegetables for 20 minutes, add the rice, curry leaves, jaggery/sugar, tamarind, and salt. Pour in the blended sambar powder-coconut, adding 1 cup water to the blender to rinse out any left-overs. Simmer for 20 -30 minutes more, adding more water if needed.

Turn off the heat, add the ghee and frozen peas.  Cover and allow to sit undisturbed for half an hour.

prepare the voggarane:

In a small pan/bandalei over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly.  Pour voggarane into dal, and stir in chopped coriander leaves. 

Taste, adding more salt, sambar powder, sweetener or tamarind.  To serve, spoon into bowls with a spoon of cucumber raytha, topped with fresh coriander and drizzle generously with ghee.


Goodness shared by Stacey

sprouted mung dal coconut & lemon palya

8th March 2016


I made this last weekend for a relaxed lunch with family and friends.  It was served with fermented Indian dosasspicy chickpea sambar, carrot palya and a bowl of sliced avocados with arugula leaves and mustard micro-greens.  After a last minute panic, thinking this may not be enough, I had mung dal sprouts waiting to be used.  Initially, I had soaked them for fermented mung bean pancakes, but had not got around to grinding them, so they ended up as sprouts waiting for a purpose.

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-sweet winter plum tree. In Summer, it is laden with fruit that are brilliant in colour.

-went outside to find her – soft and silent when she is out of water.

-slate skys, frosty mornings and fingers tingling.


sprouted mung dal coconut & lemon palya

serves 4

Any left-overs from the fresh coconut can be kept in the freezer, otherwise it tends to go off before it can be used.  If you are unable to obtain fresh coconut, replace with ¾ cup unsweetened, dried, shredded coconut.  The urad and chana dal add a nice crunch, however if you are unfamiliar with these, they can be omitted and replaced with roughly chopped cashews or almonds, frying them until golden.  The secret to getting this simple palya just right is to saute the sprouts very minimally, so that they are just slightly soft, but still retain their freshness and are not overcooked.

During colder seasons, sprouts act as an excellent source of fresh vegetables.  Cooking them at this time of year balances their cooling nature. When lightly steaming or sautéing, they still keep their vital and energizing qualities. 

ingredients :

2½ cups sprouted mung dal/beans

1½ cups freshly grated coconut

1 Tblsp oil/ghee

½ tsp cumin seeds

1 heaped tsp urad dal (soaked for an hour)

1 heaped tsp chana dal (soaked for an hour)

10 curry leaves

zest from a lemon

juice from a lemon

1 cup freshly chopped coriander

salt and pepper, to taste

preparation :

For sprouting mung dal, follow the directions here, using 1 cup whole mung dal.  After an overnight soak, the sprouts are ready in just two to three days.

Grate the fresh coconut into fine shreds until you have 1½ cups.  Set aside.

In a heavy skillet over a medium flame, heat the ghee/oil.  Add the cumin seeds, drained urad and chana dal, and curry leaves.  Fry until the urad and chana dal are lightly golden.  Add the sprouted mung dal and saute for a few minutes, stirring to keep the mung sprouts moving.  Add the grated coconut and saute for 2 more minutes, or until the mung dal are slightly wilted, but still hold their shape.  Transfer to a medium-sized serving bowl.  Mix in the lemon zest, lemon juice, fresh coriander and season with salt and freshly ground pepper.  Taste and adjust the seasoning, adding more lemon or salt as needed.  Serve warm or at room temperature.


Goodness shared by Stacey

brussels sprouts & baby kale caesar salad

23rd February 2016


drippy, dark, drizzly, damply days with candles burning in-between…

4V7A1335_1980x1297petals leaf skeleton

– fallen leaves, branches & gum nuts on the path

-hibiscus petals, vivid & lovely – taken by Yasmin

-fragile & found


brussels sprouts & baby kale caesar salad

Serves 4

If baby kale leaves are not available, mature kale will work just fine, remove the stems, tear the leaves into bite-sized pieces and lightly saute, as in recipe.  If you would like to keep this recipe dairy-free, omit the parmesan cheese and sprinkle with pine-nut parmesan.   I like to serve this salad on a bed of warm cooked millet, with large wedges of roasted pumpkin and an extra drizzling of caesar dressing.


2 cups torn 1 – inch pieces crusty sourdough bread

2 Tblsp extra-virgin olive oil


350g brussels sprouts, freshest you can find

2 cups loosely packed baby kale leaves

¼ cup freshly grated parmesan cheese (I like to shave pieces using a potato peeler)

2 Tblsp lightly toasted pine nuts

caesar dressing:

(makes approximately 1 cup – I usually double this recipe as it goes quickly)

cup raw cashew nuts, soaked for at least 2 hours

cup filtered warm water + extra if needed

3 Tblsp freshly squeezed lemon juice

3 Tbsp olive oil

1 Tbsp nutritional yeast (can use grated parmesan)

½ tsp tamari

1 tsp Dijon mustard

tsp turmeric powder (optional, just for colour)

1 ½ Tblsp liquid sweetener – honey, agave, maple syrup

salt & pepper

to make the croutons:

Preheat the oven to 200C/400F.

To make the croutons, toss the bread with the olive oil and spread evenly onto a baking sheet.  Bake for about 8 minutes, tossing halfway through, until crisp and golden.  Set aside to cool.

to make the salad:

Shred the brussels sprouts into whisper-thin shreds, using a mandolin, or alternatively, a knife. The key is to get them light and feathery.  You should have about 3 cups.  Place the shredded brussels sprouts in a medium sized salad bowl.

Wash and dry the kale leaves.  Heat a small pan over medium heat and when hot, drizzle in a teaspoon of oil.  Add the kale leaves and toss around for a minute or two, until just wilted.  Alternatively, you could lightly steam them.  Set aside to cool, then add to the salad bowl.

for the dressing:

Drain the cashews, and place in a blender/food processor with the remaining dressing ingredients. Blend on high until you have a smooth mixture.  Taste and adjust the seasoning, adding more lemon or sweetener if needed.  Slowly add extra water until you have a dressing that will pour easily.

When ready to serve, drizzle over half of the caesar dressing and toss until evenly coated. Sprinkle over the toasted pine nuts, shaved parmesan flakes and croutons.  Once dressed, this salad is best served immediately.

Serve on a bed of warm cooked millet with large slices of oven roasted pumpkin and drizzle lavishly with extra dressing.  Delicious!


Goodness shared by Stacey

amaranth almond date bars with carob

17th February 2016


The sun is shining!  I got to open the door to welcome breezes and beautiful silent visitors.


These are lovely, chewy decadent bars, for a special treat that everyone loves after a hard day’s work.

Goji berries are earthy, slightly astringent and mildly sweet.  Known to be abundant in antioxidants, trace minerals, essential amino acids, Vitamin C, and beta-carotene.  Amaranth has a sweet, nutty flavour and is exceptionally high in protein and calcium.  Which makes these quite the ‘superfood bar’!


amaranth almond date bars with carob

Makes 8 large rectangular bars/16 square

Inspiration & Recipe slightly adapted from here.

‘If popping your own amaranth feels a little challenging, you can purchase it already popped/puffed or if amaranth is hard to find, replace with popped quinoa.  The goji berries can be replaced with dried raspberries, sultanas, or any dried fruit of choice.’

ingredients for the amaranth bars:

1 cup popped amaranth

100 grams pitted, soft medjool dates(about 5 large dates)

1 Tbsp extra virgin coconut oil, melted

½ cup almond butter, store-bought or home-made

pinch salt

zest from 1 large lemon

1 ½ tsp freshly grated ginger

2 Tblsp coconut flakes

3 Tblsp finely chopped almonds

3 Tblsp finely chopped dried goji berries plus 1 Tblsp (for garnishing)

1 Tbsp dried shredded coconut (for garnishing)

for the carob coating:

2 Tbsp coconut oil

¼ cup carob powder

¼ cup maple syrup

½ tsp vanilla essence(optional)

popping the amaranth:

Directions from ‘At Home in the Whole Food Kitchen’

‘Popping amaranth seems challenging at first, so if you burn your first batch, which I did, and the second, but by the third I got the hang of it.  It’s easy and fun.  Once you get the temperature of the pan correct, the popping happens fast (in about 15 seconds).  You need to remove the popped grain from the pot immediately to avoid burning.’

makes about 1 cup

¼ cup amaranth

Warm a small heavy-bottomed pot with a lid over high heat for 2 minutes.  Add 1 tablespoon amaranth and cover pot immediately.  Count 5 seconds and shake pan; You will hear the grain popping rapidly.  Shake again, or until all the grains are popped.   I could never get all the grains to pop, but this is no problem, as even the unpopped grains are crunchy.  Quickly transfer to a bowl. Repeat with remaining amaranth, 1 tablespoon at a time.  Set aside.

to make the amaranth bars:

Line a 7-inch x 7-inch square dish with baking paper.

Remove the seed from the dates and measure out 100 grams.  Place them in a bowl and mash with a fork.  If your dates are not soft, soak them in water for a few minutes, then drain well and proceed to mash.  Add the melted coconut oil, almond butter, salt, lemon zest, ginger and coconut flakes.  Mix well, pushing down with the back of a fork, until combined.  Add the amaranth, chopped almonds and 2 tablespoons of dried goji berries, incorporating everything evenly.  The mixture may seem dry, but this is fine as it will be packed tightly in the dish.

Using your hands or the back of a spoon, press the mixture very tightly into the lined dish, until completely even and flat.  Place in the fridge while preparing the carob coating.

to make the carob coating :

Melt the coconut oil in a small saucepan, then turn off the heat. Add the maple syrup and carob powder. Mix with a small whisk or fork until smooth. Stir in the vanilla essence and set aside.

Remove the amaranth slice from the fridge, then using a spatula, spread the carob coating evenly over the slice.  Sprinkle with the remaining dried goji berries and shredded coconut.

Place in the fridge for at least an hour, until cold and firm.  Using a sharp knife, cut into bite-sized squares or rectangular bars.  Store in an airtight container in the fridge.  The bars will keep up to 2 weeks, probably longer if they last that long.


Goodness shared by Stacey

Indian spiced millet cauliflower mash with a sweet & sour tamarind sauce

7th February 2016


This would have to be my second favourite Indian breakfast – my first being idli.  In my earlier days when I was studying yoga in Mysore, there was an Indian lady who opened up her house for Westerners serving breakfast and dinner.  She would make the most delicious pongal drizzled with a sweet-sourish Tamarind sauce.  Only recently, after making it for so many years, I finally obtained an authentic recipe for the Tamarind Sauce on our last retreat in India.  The secret lies in obtaining fresh curry leaves, and using a seedless tamarind pulp.  A wonderful soothing dish, perfect for chilly mornings.

When my husband made it with our teacher’s wife a few years back, she added a heaping spoon of rasam powder to the sauce, and it oozed and tasted of India.  I must admit I prefer mine sweeter and drizzled lavishly in ghee.


Indian spiced millet cauliflower mash with a tamarind sauce

This millet mash is a lighter version of the traditional South Indian breakfast dish – pongal, which is usually made with white rice and a yellow split moong dal.  The traditional method uses ½ cup white rice with ½ cup yellow split moong dal and is simmered until soft. Either method can be used. I alternate between the two.  Both are deeply satisfying and soothing.  

The millet mash is lovely just on its own without the addition of the Indian spices – with a side of greens and a drizzling of ghee. 

I start to soak the tamarind first, then pressure cook or simmer the millet & cauliflower, while going back to the spices & chutney…..

serves 2 – 3

for the millet mash

½ cup millet, washed and soaked overnight (if not soaking, cooking time will be longer and more water added as required)

400 grams cauliflower, cut into florets – thicker stem discarded

3 cups water

½ tsp salt

1 Tbsp ghee

for the Indian spices

1 tsp ghee

1 tsp cumin seeds

10 fresh curry leaves

½ tsp freshly ground pepper

2 tsp grated ginger

1 dried chilli, broken in half (optional)

10 pieces raw cashew nuts, roughly chopped

½ tsp turmeric powder

1 cup freshly grated coconut or ( cup unsweetened dried coconut)

to prepare the millet mash :

Drain and rinse the millet.  Place in a medium saucepan and add the cauliflower, water and salt.  Bring to a boil over high heat.  Cover pot, reduce heat to low, and simmer for 25 minutes or until millet is soft, fluffy and all the liquid has absorbed.

While waiting for the millet to cook, prepare the Indian spices as outlined below.

When the millet has finished cooking, remove from heat and set aside for 5 minutes.  Add the ghee, and mash with a potato masher until creamy.  I like to puree a quarter of the mixture using an immersion hand blender for a more creamy consistency.

to prepare the Indian spices :

Heat a teaspoon of ghee in a heavy-bottomed pan.  When hot, add the cumin seeds, curry leaves, pepper, ginger, chilli if using, and cashew nuts.  Fry gently until the cashew nuts are browned slightly and there is a wonderful aroma.  Add the coconut and turmeric, mix well and set aside.

When everything is ready, stir the Indian spices into the millet mash, season with salt and spoon into bowls.  Drizzle with ghee and a generous helping of the Tamarind sauce.  Enjoy warm.  The cauliflower and millet will thicken as it cools, just add hot water and mix well.



tamarind chutney

This Tamarind sauce really deserves a post all on its own, it is so good.  The colour will also vary with the type of tamarind used.  Use a seedless tamarind pulp which comes compacted in a package. When I am pressed for time, I use ¼ cup tamarind paste which I dilute with a little water, then proceed as in the recipe.  The sauce will keep in the fridge for a few weeks, use it to drizzle over kitcheree, rice dishes, or as a dipping sauce.

ingredients :

150g seedless tamarind pulp

2 ¼ cups hot water – divided

2 Tblsp oil

¼ tsp mustard seeds

1 tsp fenugreek seeds

1 green chillies, sliced in half

⅛ tsp asafoetida powder

10 fresh curry leaves

80g – 100g jaggery, or dark brown sugar

¼ tsp turmeric powder

1 cup loosely packed freshly grated coconut (or cup unsweetened dried coconut)

½ cup water

salt to taste

preparation :

Break the tamarind pulp into pieces and place in a bowl.  Pour 1 ¼ cups of the hot water on top and set aside for 30 minutes, mashing and turning the tamarind regularly.  Pour through a strainer and allow to drain. Using the back of a spoon, scrape against the bottom of the strainer to get as much of the thick tamarind liquid as possible.  Pour the remaining cup of hot water over the pulp to flush through more of the tamarind.  Compost the remaining pulp.  Don’t worry, the sauce will be very liquid, the jaggery/sugar will thicken it while it simmers.


On a medium heat in a small saucepan, heat the oil, then add the mustard seeds.  When they pop, quickly add the fenugreek, chilli, asafoetida and curry leaves. Fry for a few seconds, then add the tamarind water, bring to a rapid boil, turn down the heat, and crumble in the jaggery/sugar.  Allow to simmer uncovered for 10 minutes, until it becomes slightly thicker and comes away from the edges around the pan.

In a high-speed blender, add the half cup of water and grated coconut.  Blend for one minute.  Add to the tamarind sauce, using a spatula to get as much out of the blender as possible.  Let simmer for a few minutes, then add the turmeric and season with salt.  Drizzle over the millet mash, or enjoy with rice, vegetable palya, or as a dipping sauce with these samosas.


Goodness shared by Stacey

wonderfully crunchy gingery ‘snaps’

31st January 2016


Wispy golden clouds in the horizon, waiting for a new day to arrive.  A warm teacup in hand, birds singing joyously.  Every day, new sounds, more colours and new life.  A kitchen filled with heady scents of aromatic spices.

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Armstrong Redwoods State Park, Guerneville CA


Anna – gracious and heartfelt.  A gift.  Thank you for looking after me while I was with you and sharing those special places you knew so well that I would appreciate. These are for you.  So simple, healthy, gingery with a wonderful, crunchy, “snappy” texture.

ginger snaps

wonderfully crunchy gingery ‘snaps’

makes 24

I have made these weekly since discovering this recipe.  I love their wonderful quality to stay crunchy for days and days, as they sit in a jar waiting for a tea or almond milk moment – a break from work. Depending on the strength of your molasses, the colour may vary.  I use a light molasses which is also in the gingerbread spice cake.

Recipe taken from ‘Angelica Home Kitchen Cookbook’.

ingredients :

1 cup rolled oats

1 cup blanched, slivered almonds

1 cup whole spelt flour

1½ Tblsp powdered ginger

1 tsp cinnamon powder

¼ tsp nutmeg/mace

½ tsp fine rock salt

¼ cup maple syrup

¼ cup mild-flavoured molasses

1 tsp vanilla essence

cup olive oil

preparation :

Preheat oven to 160C/325F.  Line two baking trays with parchment paper.

Spread the oats and almonds on a baking sheet and toast in the oven for 10 minutes.

Place the oats, flour, almonds, ginger, cinnamon, nutmeg, and salt in a food processor and grind to a very fine meal.

In a medium bowl, whisk together the maple syrup, molasses, vanilla and oil, until well combined.  Stir in the dry ingredients until a thick dough is formed.

Take a heaped teaspoon of the dough, roll into a ball and place on a lined baking tray.  Press down to flatten into a 2-inch circle, approximately 3mm thickness.  To flatten, I used a small piece of parchment paper between the underside of a glass and the cookie. You may have to use a combination of the glass and fingers to flatten.  It is a bit fiddly, but the finished biscuit is well worth it.  Once one tray is finished, place in the oven and bake for 18 minutes while continuing with the rest of the dough, spreading out onto the second baking tray.

Remove from oven and cool completely before serving.


Goodness shared by Stacey

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