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Let us be NOURISHED! Spring 2015 Issue, Sprouted - Out Now!

Let us be NOURISHED! Spring 2015 Issue, Sprouted - Out Now!

I am super thrilled to announce that NOURISHED continues into its second year and I am just as thrilled to work on it today as I was when I first designed the concept and the magazine layout. Yet, there are some changes, as to be expected from a year's worth of experience.

This issue carries a modified layout which highlights the visual elements even more thorough full page photographs and blow outs. Also, the feature story while staying with my favorite theme of linking food and traditions with people and culture focuses more on the production and closer connections with nature with a view to providing insight on the real and agrarian beginnings of our dinners.

Most importantly, I have learnt that sharing is the best way to enabling. With that in mind, all digital editions of NOURISHED will be available for FREE download. If you are interested in buying a print version, please email me! Also, starting with this anniversary edition, NOURISHED will also be available for viewing and download on the Issuu platform. Click here to view in book format.

I hope you enjoy browsing and sharing the recipes and stories. As always, I would love to hear your thoughts and feedback!

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A Gift For You

I am super excited to announce that the fourth issue of my baby venture, NOURISHED Magazine is now available for download. Issue 4, DEEP, explore the recipes that feed and nourish us through the long, cold and often harsh season of Winter. 

With recipes that give a deep satisfaction to the belly and deeply soothes the soul, it redefines monochrome to represent what we seek and need at this time.This edition contains 30 pages of beautiful photographs with 11 recipes celebrating the produce of the Season. From blackened cauliflower to chickpea tartines, from slow cooker fruit butter to rich chocolate tarts, the recipes are intended to enable us to persevere and bounce healthfully into Spring - Afresh. Ready to start again.

As a Valentine gift from me to you, I am offering this issue and all back issues of NOURISHED absolutely FREE for one weekend! Yes, nearly 75 new recipes with accompanying photos (plus more of others), stories of sustainable eating all downloadable in digital format FREE. That is a whole cookbook with recipes for all four seasons! 

I thank you for the amazing support, comfort and friendship you have given me over the years and I want to repay with some love in return. Please use the store link to 'purchase' the magazines. Feel free to share this with anyone you know who appreciates food or just loves free stuff ! :)

{Btw, the system will ask you to go through with the payment procedure. But, don't worry. It will not charge you anything.}

The Christmas Table

It Begins....

Making a home is a Labor of Love.


For more than a month now, I have been laboring... Making sense of the space I am left with to convert it to a space that I belong in.. A place that will comfort me, envelop me in a warm, gooey bear hug... a nest where I can, once again, learn to fly out of and explore the world, knowing that the safety of it exists..

Living in a tiny, rented apartment in New York can be quite restricting in how much you can do to call it your own. Especially, on a miniscule budget! But, I have been fortunate to have a very understanding and lenient landlord and I have managed to make a huge difference with small changes in aesthetics, being creative with the usage of space... and, more importantly, bringing an open attitude! :)

Carrot cupcakes - cream cheese frosting

It started with a random conversation on colors. I am, inherently, a person who loves bold, big colors. Color is warmth and personality. Color is passion. It is also the element of life. I speak in Red, Orange and Blue. My apartment, however, has been bleached white for a long while. An empty canvas! Perfect for individual expression that I proceeded to exercise!

Phase 1 of the makeover was Painting. I am now surrounded with colors that are so very mine. My choices were from the gut and some long standing desires. I realised later that they also spoke the different Chakras! Who knew! I am thrilled by how much a splash of color can make a plain house into a home.

Cake & tea

Phase 2 is ongoing. A re-do of the physical space layout. Furniture, storage, look and feel. Creating a larger visual space by opening out the layout and lifting items off the ground. A levitating experience in many ways.

Diary Entry
September 2012:
I am home.

Carrot cupcakes

To celebrate, I did what I do best - Bake! Low Gluten Spiced Carrot Cupcakes with a Cream Cheese Frosting. I also lit the traditional lamp that my mother had gifted me, years ago, that I had never before unpacked...... Yes, that's another story... :)

Low Gluten Spiced Carrot Cupcakes
(makes 12 cupcakes)

These cakes can be easily made to be vegan by substituting the small amount of butter with a fruity Olive Oil

2 cups spelt flour or all purpose flour (spelt is nuttier in flavor and I like using it for spiced cakes. It is also low in gluten and a very good source of fiber)

1/2 cup dark muscovado sugar
3/4 tsp salt
1-3/4 tsp baking soda
1 tsp fresh ground nutmeg
1-1/2 tsp fresh ground cardamom
1/4 cup unsalted butter, melted
2 T almond oil
1/3 cup unsweetened coconut milk
2 eggs, room temperature
3/4 cup pureed carrots (recipe included)
1/3 cup grated carrot
1/4 cup raisins soaked in rum (optional)

I always have some raisins soaking in rum/brandy that are great in cakes or as ice cream toppings. If you don't warm up golden raisins in a little bit of water, just enough to rehydrate them. Add enough alcohol to just cover the raisins and let them sit for about 45 minutes to soak the nectar! The longer they sit, the better the flavor, of course.

Preheat the oven to 350F.

To make the carrot puree, boil carrots until they are very tender and then process into a smooth puree with two tablespoons of coconut milk.

Sift all the dry ingredients together. Whisk together the wet ingredients. Add the wet to dry and fold until incorporated. Fold in the grated carrot and raisins (if using) with the soaking liquid. Spoon out the batter into cupcake molds filling them to 2/3 level.

Bake cupcakes for 20 minutes or until a toothpick inserted comes out clean. Cool on rack to room temperature before frosting.

Cream Cheese Frosting

1/2 cup whipped cream cheese

3 T heavy cream
2 T whole milk
1/2 tsp vanilla bean paste
1 tsp fresh ground nutmeg

Whip all ingredients into a smooth frosting and refrigerate until ready to use. When the cupcakes are cool enough, pipe or spread the frosting in desired forms.

Carrot cupcakes 2

Home Cured Trout...

Home Cured Rainbow Trout

I am going to let the dish speak for me in this post! {yes, that my way of saying, I really nothing more worthwhile to say.. :)}

Molasses and cumin cured rainbow trout

Home Cured Rainbow Trout1

Molasses, Cumin and Tarragon Cured Rainbow Trout

1 lb fresh rainbow trout (not frozen) fillet, skin on
2 T molasses
1 T sea salt
1 T sugar
2 T tarragon, minced
1 T pepper
2 T cumin

Roughly grind together the spices. Combine all the curing ingredients and spread evenly all over the fillet on the skinless side. Wrap tightly in plastic wrap and refrigerate for at least 3 days until the fish feels firm to touch.

To serve, slice on a bias and peel away from skin.

Potato and Smoked Gouda Pancakes

1 cup russet potato, peeled and grated and water squeezed out
1/2 cup grated smoked gouda
3 T flour
salt and pepper to season
water or milk, just enough to make a thick batter

Mix all the ingredients. On a hot greased skillet, drop a generous dollop of the batter. Let sit on medium high heat until the pancake releases from the skillet easily. Flip over and cook until browned well on both sides.

Serve topped with sour cream, cured trout and blue berries to cut into the savory.

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK