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  • 3 cups rolled oats;
  • 1 cup almonds (or any kind of nutst);
  • 3 tbsp coconut oil (or any kind of oil you prefer);
  • 1/3 cup honey (or maple syrup works really well too);
  • 1/3 cup brown sugar;
  • 1/2 cup toasted coconut (optional);
  • 1/2 tsp salt;
  • 1/4 tsp vanilla extract.


  1. Preheat oven to 180 °C (350 °F).
  2. Coarsely chop the almonds – you’ll have different sized pieces, which is a good thing.
  3. In a large bowl, combine the oats, chopped almonds, toasted coconut, salt and brown sugar. Keep aside.
  4. On the stove top, combine the coconut oil and honey in a small pan on medium heat and keep stirring until mixed together well. Add the vanilla extract and mix through. Remove from heat.
  5. Pour the oil mixture over the oats and mix completely until evenly coated.
  6. Spread the mixture evenly over a parchment lined baking sheet and bake for 5 minutes. Remove from oven, give the mixture a stir and spread again into an even layer and return to oven for another 5 minutes, until slightly golden brown. Remove from oven.
  7. Spread the granola in an even layer to cool.
  8. Store in an airtight container. I actually can’t say how long it’ll keep because it disappears almost as soon as it’s made!
  9. We love it with yogurt, jam and honey!
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  • 2 months later...


Fougasse bread


  • 500 g bread flour;
  • 350 ml water;
  • 5 g dry yeast;
  • 10 g sea salt.


  1. Preheat oven to its highest possible temperature (at least 260 deg C), with a baking stone in place in the oven.
  2. Mix all the ingredients together and keep stretching and folding the dough onto itself until the dough is smooth and not sticky. Flour a portion of your work surface and transfer the dough onto the flour. Form into a ball and place the dough into a bowl, cover with a cloth and leave aside for at least an hour.
  3. Turn the dough out gently onto a floured work surface. Try not to deflate the dough too much. Sprinkle flour over the top of the dough too. Cover with a cloth and leave to rest for 5 minutes.
  4. Using a plastic scraper, cut the dough into half, each a rough oblong in shape.
  5. So you now have two oblongs. You can at this point, divide each oblong into 3 triangles or make 2 large Fougasse (which is what I did).
  6. Shape each piece of dough into a rough triangle.
  7. Make 1 large diagonal cut in each piece of dough, making sure you cut right through to the work surface, but not through to the corners.
  8. Make 3 smaller diagonal cuts on each side of the central one. Gently widen the holes with your fingers, and shake off any excess flour.
  9. Lift the dough gently onto a baking tray and slide onto the hot baking stone. Bake for 10-12 minutes until golden brown.
  10. You could try variations too. I made one with olives, but you can try pesto, onions, roasted red peppers, cheese, any kind of herb… there are so many flavors you can try. Remember to add these ingredients to the dough when mixing, and before leaving it to rest. I added the olives after shaping the dough, by simply pressing it into the dough.
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Apple Chutney

Apple Chutney

Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.

The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.


  • 6 medium-sized apples;
  • 4 tablespoons ghee or vegetable oil;
  • 2 teaspoons grated fresh ginger;
  • 2 cinnamon sticks, 2 inches (5 centimeters) long;
  • 1 teaspoon anise seeds;
  • 2 or 3 dried chilies, crushed;
  • 5 cloves;
  • 1 teaspoon turmeric;
  • 1 pinch asafetida (optional);
  • 4 tablespoons water;
  • 4 tablespoons brown sugars.


Wash, peel, and core the apples. Then cut them into small chunks. Heat the ghee or vegetable oil in a saucepan. When it begins to smoke, drop in the ginger, cinnamon sticks, anise seeds, chilies, and cloves. Stir fry until the anise seeds darken (about 30 seconds). Immediately add the turmeric and asafetida, then the chunks of apple. Stir fry to brown the apples for 5 or 6 minutes, then add the water.

Cover and cook over high heat for about 15 minutes, stirring often, until the apples are quite soft. Mash the apples in the pot. Add the sugar, increase the heat, and stir continuously until the chutney thickens. Remove the cinnamon stick and cloves. Serve at room temperature with hot puris or with a sweet at the end of the meal.

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Cranberry SauceCranberry Sauce

Bright and colorful, this dish is surprisingly easy to make. The sweetened tartness of the cranberries deliciously offsets the other main dishes.


  • 1 pinch cinnamon;
  • 2 tablespoons orange rind, grated;
  • 2⁄3 cup orange juice;
  • 2⁄3 cup raw sugar;
  • 2 cup fresh cranberries.


  1. Combine all the cranberries, sugar and orange juice together in a saucepan.
  2. Place over medium heat. Bring to a boil, stirring often.
  3. Reduce heat to low, and simmer, stirring often, until thick – up to about 10 minutes. Stir in the grated orange rind and cinnamon.
  4. Remove from heat and let set for at least an hour. Serve warm or cold as desired.
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"Bhima" Veggie Burgers"Bhima" Veggie Burgers

Delicious "burgers" made out of split peas, oats and carrots. They are ridiculously easy to make and just as easy to eat. Bhima burgers are delicious on home baked buns or also plain with some ketchup or chutney.


  • 1 lb green split peas;
  • 2 1/4 cups water;
  • 2 cups oats;
  • 2 medium sized carrots grated;
  • 1/2 teaspoon fresh ground pepper;
  • 3 teaspoons sea salt;
  • oil/ghee to shallow fry.


  1. Wash the split peas and then place them in a bowl with water enough to cover the peas and 2 inches of the bowl above the peas. Cover and soak overnight.
  2. Pour out the soaking water and rinse the peas in fresh water.
  3. In a blender or food processor, grind the peas to a rough paste using enough water to keep it from clumping up like dough, then pour into a large bowl.
  4. Mix the oats, carrots, salt and pepper in the bowl. Let sit for 10 minutes.
  5. Heat a frying pan on medium heat and add some oil/ghee to cover the bottom of the pan. Shape the mix into patties (they will be a bit wet), and fry evenly on each side until golden/dark brown. Make sure you let the patties cook enough before turning it otherwise they will fall apart.
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  • 3 weeks later...

pishi_pizza_500.jpgMozzarella and Tomato Pizza

This is a crisp-based pizza holding a filling of herb flavoured tomatoes, with a topping of sliced black olives, peppers, and golden melting mozzarella cheese. To save time, prepare the filling whilst the dough is rising.

Preparation Time: 20 minutes
Dough Rising Time: 30 minutes
Rolling and Topping Time: 10 minutes
Baking Time: 15-20 minutes


  • 3 teaspoons (15 ml) fresh yeast
  • 1/2 teaspoon (2 ml) sugar
  • 1/2 cup (125 ml) lukewarm water
  • 1 1/2 cups (375 ml) plain flour
  • 1/2 teaspoon (1 ml) salt
  • 2 tablespoons (40 ml) olive oil


  • 2 teaspoons (10 ml) olive oil
  • 1/4 teaspoon (1 ml) yellow asafetida powder
  • One 400 g (14 ounce) can whole Italian tomatoes, chopped and drained, or 1 1/2 cups (375 ml) fresh tomato
  • puree
  • 1 tablespoon (20 ml) tomato paste
  • 1/2 teaspoon (2 ml) dried oregano
  • 1/2 teaspoon (2 ml) dried basil
  • 1 teaspoon (5 ml) sugar
  • 1 teaspoon (5 ml) salt
  • 1/4 teaspoon (1 ml) freshly ground black pepper


  • 125 g (4 1/2 ounces) grated mozzarella cheese
  • 2 tablespoons (40 ml) grated parmesan cheese
  • 1 cup (250 ml) thin strips of eggplant, deep fried until dark golden brown, then salted
  • 1 small red pepper diced
  • 60 g (2 ounces) black olives pitted and halved


1. Cream the yeast with the sugar in a bowl, add lukewarm water, and let it stand for 10 minutes or until bubbles appear on the surface. Sift the flour and salt into a bowl, make a well in the center, and add the oil and yeast mixture. Mix to a firm dough.

2. Turn the dough onto a floured surface and knead it for 10 minutes or until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover, and leave in a warm place for 30 minutes or until the dough has doubled in size.

3. Knock the dough down with your fist and knead into a small ball. Flatten out the dough with a rolling pin and roll it into a circular sheet of pastry that will just fit in a 25 cm (10 inch) pizza pan. Place the dough carefully in the pan.

4. Meanwhile make your filling: heat the olive oil in a large frying pan over moderate heat. When hot, add the asafetida and sauté momentarily. Add the undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar, salt, and pepper. Bring sauce to a boil; then reduce the heat and stirring occasionally, simmer uncovered for 10 to 15 minutes or until the sauce is thick and smooth. Allow the filling to cool somewhat.

5. Spread the cooled filling over the pizza base, leaving a little border uncovered. Combine half the grated mozzarella with the parmesan and sprinkle it over that tomato filling. Top with the eggplant strips, chopped peppers, and olives. Sprinkle on the remaining cheese and bake in a preheated hot oven (220 C/430 F) for 15-20 minutes or until the crust is golden brown.


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Basmati and Mixed Vegetable KitchariBasmati and Mixed Vegetable Kitchari

Kitchari is not only delicious but it’s also very healthy. The protein in split mung is combined with rice to make it a whole protein, which can be easily used by the body. Add the vegetables and you have a full meal in a bowl. If you are in the cooking mood, chapattis make this utter perfection.

One of the beautiful things about kitchari is that you can adapt it to whatever vegetables you have at the time. I happened to have some kale, carrots and summer squash but you can put cauliflower, potatoes, spinach, peas, whatever you like really. I like to add my vegetables into the pot in order of how long they take to cook so that they are not over-cooked by the end of the cooking process. However, many people add the veggies all at the beginning and end up with delish kitchari.

Lowfat Note: Although this recipe is already quite low in fat, if you use olive oil or canola oil instead of ghee, you'll be that much better off. You could also reduce the salt to 1 1/2 teaspoons, and add just a touch more ginger and asafetida to balance out the flavor.


  • 1 cup split mung dahl;
  • 3/4 cup basmati rice;
  • 2 tablespoons ghee or oil;
  • 1 teaspoon cumin seeds;
  • 1 teaspoon mustard seeds;
  • 1 tablespoon finely grated ginger;
  • 1/2 teaspoon asafetida/hing;
  • 3/4 teaspoon turmeric;
  • 1.7 liters water;
  • 2 teaspoons salt;
  • 2 bay leaves;
  • 4 or 5 cups chopped vegetables of your choice.


  1. Mix the rice and dahl together and rinse thoroughly then set aside to drain.
  2. In a large pot on medium heat melt the ghee or heat the oil. A good test of the heat is to add three or four cumin seeds to the ghee/oil. When they “pop”, it’s ready for the rest of them.
  3. Add the cumin seeds (make sure they are all submerged in the oil evenly). When the cumin seeds pop, add the mustard seeds and let them pop also. Then add the ginger and cook for about a minute before adding the hing and let everything sizzle.
  4. When you add the washed and drained rice and dahl, any water from washing is going to hiss and pop, so be careful. Make sure to stir frequently now, letting it cook for a bit. You will see the rice start to look somewhat glassy or opaque. Add the turmeric to the rice and dahl and mix in. Just one minute longer, still stirring.
  5. Now add the 1.7 liters of water and the bay leaves (I like to use already boiling water to make it go faster). If you like firmer kichari, put in a little less water; for soup-like kichari, add a little more water. Stir to combine everything since it can clump together here sometimes.
  6. Add the sale and the vegetables now. You can the veggies either all at once here, or you can stagger the timing, adding them according to how fast they cook. For example I add the carrots or potatoes first, and anything leafy or delicate last.
  7. Cook for about 45 minutes, stirring occasionally, until the rice and dahl grains are cooked through, and the water is mostly absorbed, leaving a porridge-like consistency.

Although the cooking time seems long, after you have done the prep work, there is not too much to do but stir every now and again. Serve with yoghurt and your favorite pickle. Chapattis are also a traditional side.

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