A great cooking class with Chef Shima of Sesame Kitchen.
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We made the cover. Here chef Lakshmi is interviewed. She discusses much about her passion for food and healing, especially in context to Ayurveda.
Winter salads in Ayurveda really help the system align with nature and the elements.
The Art of Pho Class was a huge success. Here participants learnt all about depth of flavour and how toe extract maximum favour from the simplest of ingredients. The authentic chicken Pho is roasted, and spices are used to enhance and encourage those ethnic favours.
Have a sneak peak at some of the images of the Art of Pho Class.
Check it out. Did a talk for Friends of the Earth regarding a vegetarian diet and how to cook healthy vegetarian food and make it tasty according to the principles of Ayurveda. We are all unique, and so our eating styles should be according to our unique constitution. This is why generic diets or lifestyle changes seldom work. Ayurveda notes that each individual should listen to their genetic code and vikruti to determine the types of foods that will bring the body back into alignment.
So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge.
- 2-¾ cups sifted chickpea flour (300g)*
- ¼ cup tapioca starch (35g)
- ¼ cup sorghum wheat flour
- 1 teaspoon xanthan gum
- 3 large eggshells used
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- Water, as needed
- All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)
Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist.
Once the dough consistency is a ball, cover with a wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine.
The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté it with ghee and some okra, pumpkin, cayenne pepper and cheese.
See the pictures below;
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