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South Indian Lemon Rice - serves 2


South Indian Lemon Rice - serves 2


  • 2.5 cups steamed brown basmati rice
  • 2 tbsp coconut oil (or ghee)
  • 3 tablespoons cashews
  • 2 teaspoons mustard seeds
  • 1 teaspoon green mung
  • 2 dry red chilis 
  • ½ tsp turmeric powder
  • ½ tbsp channa dhal
  • 3 tbsp shredded coconut
  • 8 curry leaves
  • 1.5 tbsp lemon juice
  • salt and pepper to taste
  • Optional : cilantro leaves to garnish 

What to do:

1) Cook rice according to package directions. I like to use a rice cooker as it is just easier.

2) Heat oil in pan, add nuts and toast, then add dhals (mung and channa) toast further, add mustard seeds, dried chilis and finally turmeric. pan fry until seeds pop and dhals are golden. (DO NOT BURN)

3) Add turmeric and rice and pan fry until the rice is coated with thermic, add coconut thereafter and lemon juice. Garnish and serve with steamed veggies 



Nutritional Yeast Popcorn


Nutritional Yeast Popcorn

  • 1 Tablespoon Oil (High heat, ghee, sunflower, canola, coconut)
  • 1 cup pop corn kernels
  • Nooch (Nutritional Yeast)

What to Do:

Add  1 Tbsp. of oil to a medium saucepan turn heat to high. Next add the popcorn kernels in a single layer, and cover the pan. Once it starts popping, Shake the pan to disperse heat evenly.  This helps prevent burning and makes sure all of those kernels get popped. Once complete, add nutritional yeast to popcorn, add as much as you like. 

* Nutritional yeast is full of B Vitamins and has a cheesy aroma



Coconut Chutney


Coconut Chutney

Coconut Chutney



½ cup fresh coconut grated or chopped

2 tbsp fried gram / bhuna chana/ pottukadalai or dry roasted chana dal

½ tsp jeera/ cumin

1 to 2 green chilies

Salt as needed

1 garlic clove

water as needed



¾ tbsp. oil

¼ tsp mustard

½ to ¾ tsp urad dal

Pinch of hing

1 sprig curry leaves

1 broken red chili


What to do

Blend all the ingredients well without adding water. Scrape the sides and add water just as needed. Blend again. Adjust salt as needed. Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.


Banana Cupcakes


Banana Cupcakes

Banana Cupcakes

Yield 12 cupcakes



½ cup sweet butter

½ cup sugar

1 egg

½ cup mashed ripe bananas

¾ cup + 2 Tbsp. unbleached all-purpose flour

¼ tsp salt

½ tsp. baking soda

2 ½ Tbsp milk (can use almond, or cashew)

¼ tsp. apple cider vinegar

½ tsp vanilla extract



what to do:

Preheat oven to 180 celcius.

Cream butter and sugar until light and fluffy.

Add egg and mashed banana, mixing throuoghly.

Sift dry ingredients into butter and egg mixture. Sift until flour has been incorporated completely. Add milk, vinegar and mix.


Pour batter into cupcakes tins, filling ½ to ⅔ full.

Cook for 15 to 20 minutes and check to see if its done with toothpick.


  • for a banana type break, our batter into a loaf and cook about 30 mins.


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