From now on in every recipe I will include nutritional information about the different vegetables used.In this recipe I have used turnips a root vegetable low in calories a storehouse of Vitamin C, potassium, manganese, copper and dietary fiber. A perfect seasonal vegetable for cold winter months.

Most people are scared when they hear dandelion being used in food but its bitter taste is indicative of its therapeutic value,it is excellent for detoxing the liver and sautéing it in little oil makes it more palatable (also addition in a tomato based soup balances it’s bitterness).

Another new herb used in this recipe is Tarragon which is very aromatic has Anise, Licorice, basil like flavor with sour lemony aftertaste also brings a very pleasant balance to the melange of different vegetables in the soup. Also it is a herb which is not used often (basil or oregano used instead)

This soup will be very hearty, low fat and rich in flavor.

Soon I will be posting a special chapter just on beans, how to soak, sprout, cook and a whole lot more.

Also feel free to express your opinions about the recipes that you see here, what your experience is when you try them and what else you would like to see here.


Nutty Dairy Free Rice pudding


A great nutritious delicious fresh take on traditional comfort food rice pudding

Prep.Time 15 min.                                            Cooking Time 1 1/2 hrs.



3/4 cup basmati rice thoroughly rinsed and drained
3/4 cup peeled almonds
1 tbsp.ghee or extra virgin olive oil
4 cardamom pods peeled and ground
1/4 tsp.ground cinnamon powder
1/10 tsp saffron soaked in 1 tbsp.water
3 tbsp. Green slivered pistachios ( available at speciality stores )
Sugar or maple syrup as sweetener to your taste
Few strawberries washed and sliced thin
4-5 cups of water


1.Heat a heavy bottom pan on low heat add the drained rice and ghee and saute or  roast for 25-30 min stirring frequently (so it does not get burnt).
2.The rice is roasted when you see it changing colour and becoming more translucent.
3.Add 2 cups of water and cook it on medium heat till the rice is completely cooked and mushy.
4.Add 1/2 of soaked saffron and cardamom seeds at this point.
5.In a very good grinder puree all the peeled almonds with 1 cup of water till you have a very smooth mixture.
6.Add this almond milk (different from the store bought almond milk ,this is the real thing)
7.Now add remaining water and cook on the lowest heat for 25-30 minutes stirring frequently so that the raw taste of ground almonds is gone .
8.Add the cinnamon powder and sugar ( or maple syrup which is more natural but has a distinct flavour)
9.Cooking it slowly will thicken the mixture giving it a smooth creamy consistency.
9.Once the liquid from the almond milk is completely absorbed and you  have the desired consistency to the rice pudding,turn off the stove.
10. Now mix half of the pistachios.
11.Now serve at room temperature or cold garnished with remaining pistachios and sliced strawberries.
12. ENJOY!!!

Stir Fried Ginger Sesame Tofu


I am back after a weekend full of fun, family, friends and laughter at my husband’s surprise 50th (at least he pretended to be!!!) birthday party.
So now it is back to my labour of love blog and the new tofu recipe.
   Stir Fried Ginger Sesame Tofu
            A quick easy delicious protein rich dish.                              Serves 4
Prep. time 5-10mi   Prep. Time– 5-10 min
                                                                               Cooking time 15 min
. 1 block of firm tofu ( 250 gms.) cut into 1″ cubes
. 1 bunch of spring onions( 6-8)finely chopped
. 2cloves of garlic finely chopped or grated
. 1″ piece of ginger grated
.  2tbsp.sesame seed oil
. 1 1/2 tbsp.Tamari or soya sauce
. 1 tbsp.finely chopped cilantro
. sesame seeds ( use white if not available)
. 1/ pepper ground
. 1-2tsp.sambal oelek or chilli garlic paste to taste
Heat a heavy bottom pan or a cast iron skillet and add sesame seed oil.
– After 30 sec.add tofu cubes
– Now add soya sauce
  – On medium heat let it cook for few minutes (turning the cubes so all sides get cooked and brown)
  – Now add the remaining ingredients and mix so that the tofu is coated with spring onion ginger mixture evenly ( turning it frequently) but making sure it does not break or crumble
-Serve hot as a tasty quick snack.

Variation- May add it to stir fried vegetables and serve over brown rice or noodles.


I am a vegetarian mother of two active vegetarian young children who knows how challenging it is to feed them healthy, nutritious meals on a regular basis. Growing up in India, my mother instilled a love of fresh, home cooked meals and an openness to try foods from other cultures. I believe that food nourishes the body, mind and soul as well as providing a perfect platform for communication and a bridge to understanding different cultures, races and lifestyles. Unfortunately, our modern fast food and convenience driven culture does not allow kids to experience the fascinating nutritious aroma of real food. A graduate of Toronto’s Institute of Holistic Nutrition, I have a passion for healthy delicious cooking which dispels the popular myth that what is good for you does not taste good. My personal mission is to educate kids and adults to have a good healthy relationship with food as it is vital to wellbeing.