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spring

Green Quinoa Dinner

Green Quinoa Dinner

I have a confession to make. For almost two years, I have been burnt out. That is why this blog has been unpopulated or atleast infrequently populated. 

Earlier, this year, actually as late as March, I finally accepted all this and myself. No, I am not the person, who wants to cook everyday. I am not the person who will therefore post here or on social on a dependable frequency. Yet, I am the person, who will enjoy the time I choose to spend in the kitchen. I am the person, who will henceforth acknowledge I don't feel like cooking and ask for help or order in. I am the person, who will have frozen food at home, so I can get to eat something quick.

I am the person who will continue to share with you, what I am enjoying, what I am inspired by and what makes my palate sing.... Like this simple green Spring filled bowl!

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Hello April! And, a Farro Primavera

Hello April! And, a Farro Primavera

Bursting with the colors and flavors of the season, I have been making this farro version so many times lately. So, I felt it was only appropriate to share the bounty with you! Meanwhile, artichokes are back in season and this time, the little baby ones are totally calling me. And, unlike the globes, they are much easier to prep and have a soft, delicate taste. It works as a great balance to the rich, deepness of the farro itself!

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'Ramp'ing up to Spring

'Ramp'ing up to Spring

Ramps belong to the onion family and are native to North America. They are, perhaps, one of the few indigenous wild produce still preserved here. These wild leeks are delicate plants that add a robust flavor to dishes. Much like spring onions, the whole plant is edible with the leaves being milder in flavor than the bulb! Scones are a great way of enjoying the flavor. They make for a perfect snack or accompaniment to leisurely brunches.

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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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An Artichoke Story of Second Chances

An Artichoke Story of Second Chances

Second chances.... How often do we get them? And, when we do, how different do we play the rerun? What do we learn from the first attempt? What would we not do again? What did we lose and what did we gain? Do we realise what felt right and what is right? 

How do artichokes fit into this series of existential questions? Well, the thing is, my experiences in life (full story inside) has made me dispositioned to give things a second chance. So, when, after being inspired by gorgeous photographs and gushing description, I picked up some artichokes for bit of play. I have never cooked them before because well, it seemed a lot of effort for little return (yes, this is the old numerical me!). 

The first attempt I made with these was ok, not great and I was left with a feeling of void where all those massive expectations had been. But, I was determined to give these chokes another try and that was fortified by the flood of suggestions I received when I wailed about my lackluster experience. So back to the kitchen it was with globes, shears and knife. 

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