Cilantro Falafel | Falafel Recipe

Sugar, Spice, Etc

Like any Indian, I love a good cutlet. And grey, windy rainy afternoons are always better enjoyed with a nice warm crispy snack like a cutlet.

My mother in law makes fantastic cutlets. She makes them with chicken, tuna, mutton, veg- you name it. And I’ve seen how much effort she takes. It is a half-day-long process: between seasoning and cooking the meat &  potatoes, to making the cutlet mash and putting everything together with breadcrumbs before frying. It takes effort, but it’s definitely worth it in the end.

But on a regular day when I am looking for a quick fix, these falafels are perfect. Here’s the thing:

  • I have eaten falafel often enough. (I used to eat falafel wraps for lunch often at my first job.)
  • I have seen how it is made.
  • I know what you need to make it.
  • Yet, I never considered making it at…

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Roasted Tomatoes and garlic..

Indulge in Healthy Living


10 mediun sized Tomatoes
10 Garlic Cloves
2 slices of approved whole wheat bread crumbs
Nutritional Yeast
NOTE: If you do not have heart diease you can use a few Tablespoons of Olive Oil..but I choose not to use it.
Finely chop Garlic and leafs (Thyme, Sage, Oregano).
In a Bowl, mix garlic,and herbs.. Whisk well.
Cut the tomatoes in half and fill the mix over it.
Put tomatoes On a Parchment lined baking pan..Roast in the oven until soft..about 45 minutes…at 30 minutes top tomatoes WW bread crumbs and Nutritional Yeast if desired..bake an additional 15 minutes until top of roasted tomatoes are crisp…

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Quinoa pilaf

Indulge in Healthy Living

quinoa2If you have not tried Quinoa yet..please will be glad that you did.. this is a wonderful dish..worthy of Special Company….or even a dinner party…I like to take this to a potluck..where I always get asked for the recipe
Ingredients:•3 Tab Vegetable Stock to saute the veggies in
•1 clove garlic, minced
•1/2 Spanish onion, finely chopped
•1 medium carrot, shredded
2 fresh of the cob corn ( cooked and cut off cobs)
1 bag Frozen Peas
•1/2 teaspoon Cumin
•1 cup Quinoa, rinsed
•2 1/2 cups water or Vegetable Stock
•1/2 teaspoon salt
•1 bay leaf

Serves: 4
Cooking Time: Under 30 minutes


In a medium saucepan, heat the Vegetable stock over medium heat. Add the onion and garlic and saute for 3-4 minutes, or until onion is translucent. Add the carrot,corn and Cumin and saute 1 minute more. Add Quinoa and stir to mix with vegetables…

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Peanut Sauce

Om girls Guide

I made this tonight, and it is my BEST peanut sauce to date. I hadn’t planned on putting it up on the blog….so I ate it before I got to take any pictures. However, since it was SO yummy, I changed my mind last minute. If I make this again I’ll add a picture…in the meantime, here’s a picture from the web. I served this over brown Rice noodles, but it would be delicious over soba or rice as well.


Peanut Sauce

  • 4 tbsp all Natural Peanut butter (use sugar free, the kind that separates from the oil…if you can grind your own, even better!)
  • 1/3 cup of warm water
  • 2 tbsp amino acids
  • 2 tbsp honey
  • 1 garlic clove, grated let to sit for 5 minutes (I used garlic paste actually, from the indian grocery)
  • juice of half a lemon (about 1 tbsp)
  • 1 tsp sriracha sauce (more…

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Thai Jungle Curry + Cauliflower “Rice” {gluten-free, vegan}


Thai Jungle Curry + Cauliflower Thai Jungle Curry + Cauliflower THAI CURRY WITH CAULIFLOWER “RICE” {gluten-free, vegan}

This is one of my favorite vegetarian/vegan dinners.  It just feels good to get full on a bunch of colorful vegetables. You could easily substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too fringe/new-age-hippie I completely understand, sometimes I’m not feeling it either, so I just substitute brown rice.

Cauliflower “Rice”
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil  (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
sea salt
1/4 cup vegetable broth

Thai Curry
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced

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Exning helps you celebrate the Year of the Quinoa

Sweet treet

2013 is the year of the quinoa, as recognized by the Food and Agricultural Organization of the United States. This grain is one of the strongest in protein, provides minerals and flavenoids, and also produces anti-inflammatory benefits. It’s nutty flavor works well on it’s own as a main dinner dish and can even be your breakfast if you add some sugar and cinnamon on it. I eat quinoa almost on a daily basis. Being allergic to corn, oats, and rice, wheat is usually my only option when it comes to grain. So, it’s nice to have something else out there for me. Luckily, quinoa is so versatile that you can even bake with it! 

These muffins are high in fiber, rich in flavor, and packed with healthy benefits for your body…what more could you ask for? As you can tell by the recipe, I like to add everything that I…

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