Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese

This Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese popular indo chinese soup that is great whatever the weather. (In my opinion). Most people seem to prefer it just in Winter but I don’t think it is a heavy soup and I feel that this Veg Manchow Soup is suited to summer too! It is a quick, easy and simple recipe. So it is great for a quick weeknight dinner and it is ready in less than 25 minutes.

3 bowls of veg noodle soup on a grey creased towel with coriander scattered around the bowl and in the soup Read More

Mattar Paneer

Mattar Paneer or Paneer and Peas in a popular indian curry that graces the menus of many an indian restaurant. This is a healthy and easy recipe that is flavourful, vibrant and spicy. 

Mattar Paneer

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Baingan Bharta

An easy to make, delicious smoky aubergine curry roasted over an open flame. Bharta means mash and essentially that is what this is. A smoky aubergine mash cooked in various spices. It is delicious with a piping hot roti and is a dish that everyone enjoys. It does remind me of a couple of middle eastern dips minus all the spices and you know how much I love middle eastern food.

Baingan Barta in a black dish with coriander scattered over on a grey background Read More

Panch Phoran Potatoes

Panch Phoran Potatoes

Panch Phoran Potatoes – A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can’y find it, you can make it pretty easily.

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Panch Phoran Potatoes

Panch Phoran Potatoes

Panch Phoran Potatoes - A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can'y find it, you can make it pretty easily.

Course Dinner, Lunch, Side Dish
Cuisine Bengali, Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4

Ingredients

  • 2 tbsp Oil
  • 1 flat tbsp Panch Phoran
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 500 g Potatoes diced into 1 cm cubes

Instructions

  1. Heat the oil in a pan on medium/high heat.

  2. Once the oil is hot, add the patch phoran. When the mustard seeds start to splutter, add the chopped potato.

  3. Stir in the salt, turmeric powder, red chilly powder.  Saute for 1 minute.

  4. Sprinkle some water over the potatoes and cook covered for 10 - 12 minutes. Check ever couple of minutes to make sure the potatoes aren't sticking. 

 

 

Cabbage Thoran

Cabbage Thoran

Cabbage Thoran – A Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. It works great with most vegetables – even brussel sprouts!  This is a very easy and quick stir fry which works beautifully as a side dish with a soup and it also goes well with rice or roti. 

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Cabbage ThoranAs has been the case several times over the past three years, l am sat here thinking about how to explain my absence from the blog in a space that continues to tell me that consistency is everything. I started this blog as an outlet when I was at the height of my depression and anxiety. I also began a course focussed around Naturopathy at the time.  As a result of the journey and transition that has taken place within me, there have been many changes on the blog over the years. I have flipped and flopped a little. I started with recipes that I just loved. Recipes from around the world that were not at all health focussed.

Now, I feel like I know exactly what I want to share and I know what I love. I am also aware that it might not be for everyone. This has kind of made me hold back a bit on sharing my recipes, thoughts and stories.

My focus going forward will be mainly vegetarian recipes and sweet recipes that are wholesome. What do I mean by wholesome? Firstly balance is everything and that is something that I would encourage as a Naturopathic student. There are no hard rules. Flexibility, being kind to yourself and being in tune with what your body needs, is what is important. For me, there is no rush or race to getting to the ‘ideal’ anymore.

What works for me right now is less of the processed foods, less of the refined sugars/white flours and more celebrating of vegetarian seasonal and local food. Whilst some of what I share may be gluten free, dairy free and Vegan, I am not any of those things full time. I tend to eat gluten free and dairy free, most of the time and Vegan around 75 % of the time. It’s those eggs. I just can’t seem to give them up. 

I will also be writing about healing using the 6 lifestyle factors with special emphasis on self compassion and self love.

I do hope that the above resonates with you and that you continue to support my journey. Above all, i hope that I can be of service to readers. Oh and I hope to be releasing some new products and freebies soon! 

Cabbage Thoran

Cabbage Thoran - A Thoran is a dry vegetable stir fry/curry from Kerala prepared with any fresh vegetables. It works great with most vegetables - even brussel sprouts!  This is a very easy and quick stir fry which works beautifully as a side dish with a soup and it also goes well with rice or roti. 

Course Dinner, Lunch, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 2 tbsp Oil I use Coconut Oil for this
  • 9 Curry Leaves
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 small Red Onion sliced finely
  • 1 inch Ginger crushed
  • 1 Green Chilli
  • 350 g White Cabbage Shredded
  • 1 tsp Turmeric Powder
  • 1/2 tsp Salt

Coconut Blend

  • 50 g Coconut Desiccated
  • 4 cloves Garlic peeled

Instructions

  1. Heat the oil in a large pot until hot, then add the curry leaves and mustard seeds.

  2. When the seeds crackle, add the cumin seeds. 

  3. Saute for 2 minutes before adding in the onion. Cook for 10 minutes, until golden brown and then add the ginger and green chilli. Cook for 2 minutes.

  4. Now blend the coconut and garlic with some water to create a paste. Add to the pot with the cabbage and stir for around 5 minutes. 

  5. Add the salt and turmeric, then take off the heat. Season with a little more salt.

  6. Serve with a squeeze of lemon juice.