Quinoa is supposed to be a superfood – although in the Indian context there are several varieties of millets and grains that qualify to being equally super. This salad uses quinoa primarily because it was lying around in my kitchen waiting for me to experiment with it, but I see no reason why this dish couldn’t be made with any other Indian grain like amaranth, rava or broken wheat instead! Another superfood that I have been excited to use here is cold pressed coconut oil in the dressing. I must say this was quite a wonderful way to add flavour to the salad. Ingredients1 cup…more


Another party recipe, that works well alongside just about anything, and adds vegetarian and vegan nutrition to your menu! Once you have the basics in place with some soaked beans, you could jazz it up with just about anything that has been lying in your refrigerator! This recipe has the vegetables that we lying in mine! Ingredients1 cup black eyed peas, soaked for at least 4 hours (you could use chickpeas or any other whole bean instead) 1/4 cup beans, chopped fine 1/2 cup baby corn, diced tender coconut from one coconut, sliced into slivers or bits 1/4 cup parsley, chopped 1/4 cup mint, chopped…more


One of the easiest sides that one can serve alongside an elaborate or heavy main dish is a coleslaw. Easy to fix, and provides just the right amount of freshness and crunch that is necessary to break the monotone of the meal. This coleslaw uses cabbage, orange and onion in a sweet and spicy dressing that works very well alongside cheesy dishes and bakes. IngredientsHead of one small cabbage, shredded 1-2 oranges, peeled and broken into pieces 1 small onion chopped fine For the dressing: 2 tbsp olive oil 1 tbsp lime juice 1 tbsp honey 1/2 tsp salt 1/4 tsp chilli powder MethodMix the…more