Food Creator
This season, I have posted an inordinate number of recipes (found here, here, here, and here) showcasing beets and Japanese sweet potato, and I inevitably add cinnamon to them because I love this flavor combination. Savory spice blends that include cinnamon are my preferred blends, most likely because I enjoy the warmth and balance of… Continue reading My Favorite Flavor Combination this Season: Beets, Cinnamon, and Japanese Sweet Potato (with a bit of lime)
I have a big move coming up in my life, and I have learned a couple Ayurveda habits to keep me grounded during the transition and well-fed in airports during long layovers. The first food I prepare is baked sweet potatoes the morning of my trip. They are satiating, warm, and dry, so they get… Continue reading Preparing for Travel: Ghee-Soaked Dates
It has been deep winter where I am, so warm soup and porridge have been the staples. Congee is simple, hearty, and easy to digest with the white rice, ghee, and spices. The carrots, squash, and sweet potato give it a bit more fiber and bulk to satisfy me and make a full meal. This… Continue reading Orange Congee with Tofu and Vegetables
For those who are hungry right now and need a meal 10 minutes ago, this one is quick. Make a warm cup of tea to quell that hunger, and get to work on this one. Combine the ingredients in a pot and set to cooking in a pressure cooker or on the stove. Blend the… Continue reading Butternut Squash Lentil Soup with Spiced Rice
I must confess, I made this dish at the end of summer just as the leaves began to turn when the last tomatoes of the season were ripening on the vines. I would not recommend using tomatoes in this dish in the winter, but it is still delicious. I used besan flour (chickpea flour) as… Continue reading Beetroot Besan Sautéed Vegetables
Kaitlyn Anne Thomas 