Try saying “Brown butter-Hazelnut-Chocolate Chip Cookies” with a mouth stuffed full of said cookies. These cookies deserve a triple-barrelled name. They are very, very yummy. Continue reading
This almost cholesterol free banana cake recipe comes from Debbie Lim - a yoga friend. While being full of fun and naughtiness (don’t be surprised if she does a Sirsasan or headstand smack-bang in the middle of a tedious lecture), she passed on this decidedly saintly yet tasty recipe that I had to try. Continue reading
Baked vegetarian spring rolls allow you to grasp spring (and summer) between your finger tips, to be dipped and savoured with all your might, particularly when the summer is ending! Although, I may well continue to eat spring rolls during the winter, Continue reading
This is a vegetarian Shepherd’s Pie, and very good because its tasty but does not require that a cow give up it’s life for it. Instead of minced meat, we use a delicious mix of lentils, vegetables and spices. We’ve adapted the recipe from one of our favourite cookbooks, “The Cake The Buddha Ate” Continue reading
How do you make Ghee? It’s one of the easiest, tastiest, healthiest things you’ll ever make. And Ghee, it’s a pleasure to make (I can’t be the only person in the world who thinks “Ghee” is an exclamation of happiness), as your kitchen will be drenched in a nutty aroma.
What is Ghee? It’s clarified butter, so it doesn’t have saturated fat and has a higher burning point than most vegetable oils making it good for sautéing. And it has dramatically reduced levels of lactose and casein, making it a good form of protein. Continue reading