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  Ahem, so I realize that for most people, dessert is not an option in January, but I’m just not among them. I think that measured quantities of not excessively decadent desserts are  exactly  the key to resolution sanity and that there are few better vehicles of moderation-friendly desserts than pudding which is why in previous winters we’ve tackled everything from  Chocolate Pudding  (recently updated, even easier now),  Vanilla Bean Pudding ,  Caramel Pudding ,  Almond-Vanilla Rice Pudding  and  Arroz Con Leche . This year will be no different, except for the fact that this is the year that I come out as a tapioca pudding junkie, no matter how weirdly old-fashioned that makes me. (… She types while dreaming of being huddled under an afghan in a granny cardigan with tissues stuffed in her sleeve.) I don’t know why tapioca doesn’t get more love in the pudding world, as it’s absolutely gorgeous, clear beads of an every-so-slightly chewy ...

  Kitchari is a staple comfort food in India, which normally includes yellow moong dal, rice, healing spices, and vegetables. In Ayurvedic Medicine, Kitchari is used to purify the blood and cleanse and remove toxins through the digestive tract. I love Kitchari because it is delicious and satisfying. I change up the veggies with whatever I have in my fridge. I frequently add sliced curly kale, spinach, or other greens. Kitchari is an easy, versatile, and healthy dish to make  and  a great way to give your body’s digestive tract a well-needed break. This is easy to make and really delicious! Ingredients 1 Tbsp olive oil 1 medium-large yellow onion, diced 4 large carrots, diced 4 large celery stalks, diced 2 medium Yukon potatoes, quartered and sliced into bite-size slices 10 cloves garlic, minced 3” piece of peeled fresh ginger, minced 1 tsp hot Madras Curry Powder (I prefer McCormick’s organic) 1 tsp Garam Masala (I prefer Frontier’s organic) ...

  A French galette refers to a pie that doesn’t require a pie tin. The lack of a pie tin makes galettes far more forgiving and easy to bake. It basically is an easy free-form pie.  It gives you all the satisfaction of a fresh-baked pie but is so much easier to put together. You simply roll out the dough, put the fruit in the middle, roughly fold the edges of the dough over the fruit, and bake it. What could be easier? Ingredients 3 cups whole wheat pastry flour (or flour of choice) 1 Tbsp turbinado sugar 1/2 tsp salt 2 sticks cold butter 1/3 cup icy cold water A little non-dairy milk, like Almond or Hazelnut milk Coarse turbinado sugar to sprinkle on the crust 4 cups fresh/frozen triple berry blend (blackberries, strawberries, blueberries) 1/4 – 1/2 cup raw or coconut sugar  1/2 tsp salt 1/4 tsp cinnamon 1 Tbsp lemon juice + ½ lemon zest 1-2 Tbsp organic cornstarch, tapioca starch, or flour Intructions To make the dough, place all the dry ingredients in a food processor; ...

  For good health, youthful radiance, and to improve elimination, try this pureed fruit salad for breakfast. Raw almonds that are soaked in water and peeled are delicious, sweet, and easy to digest. I like to keep a jar of almonds soaking in the fridge, so I always have some handy for this quick breakfast or a fruit smoothie. I sometimes use raw sesame butter instead of sesame seeds. Ingredients 15 raw almonds, soaked and peeled 2 small apples 2 small ripe bananas 1 large green bell pepper 3 tablespoons raw sesame seeds Intructions Soak almonds in cold water overnight or for several hours. Remove skins (they will slip off easily). Core apples and cut into quarters (do not pare). Wash and remove stems from peppers but keep the seeds. Place almonds, apples, bananas, peppers and sesame seeds in a blender jar. Scrape the inner white from the peel of the bananas and add. Blend or process all ingredients until pureed (you will need to pause every few seconds to press ingredients down).

  This recipe uses silken tofu to give it a little density and whipped aquafaba* to give the mousse a light and airy texture. I played all day experimenting with Vegan Chocolate Mousse. My finest result came when I combined silken tofu and melted chocolate with whipped aquafaba. I got the perfect texture and consistency of rich, decadent chocolate mousse that is traditionally made with raw eggs and whipped egg whites. Voila! Ingredients 2-4 Tbsp maple syrup, agave, or coconut sugar, to taste (or sweetener of choice) 1 pkg organic Mori-Nu silken tofu (12 oz) 9 oz dark chocolate, melted 2-3 Tbsp oat or almond milk 1 tsp vanilla extract 3/4 cup aquafaba (chickpea liquid) 1/4 tsp cream of tartar (this really helps the aquafaba to whip up) 1 Tbsp agave (or sweetener of choice) ½ tsp vanilla extract Intructions Slowly melt the chocolate in a double boiler (the water should be simmering); add the almond milk and mix until creamy. Remove the bowl from the heat and allow to cool down to roo...

  This recipe is the foundation for making a gravy-based sabzee with the vegetable of your choice. For best flavor, grind your own spices with an electric coffee grinder or mortar and pestle. You will find different vegetables are better complemented with different spice combinations. For example, cauliflower and potatoes beg for ginger and coriander. Potatoes and black mustard seed are also a fine couple. Fresh lemon juice and/or tamarind concentrate give a perfect tangy flavor to eggplant. Turmeric and whole spices need to cook in oil so that their healing essences may be released and readily absorbed. A few good vegetable combinations to try are: CauIiflower with Peppers, Potatoes and Peas, Mushrooms and Peas, or Eggplant and Potatoes. Contrasts in color, taste, and texture make the sabzee more pleasing to the senses. It’s also a good idea to limit the dish to one or two main vegetables so their flavor may be fully appreciated Ingredients 5-6 cups chopped vegetables (cut into un...

  Mango Lassi is a delicious, cooling, and refreshing beverage that can help correct liver and menstrual disorders, as well as poor eyesight. The yogurt in this recipe helps balance the acidity of the mango to aid in digestion. Ingredients 2 cups homemade yogurt 2 medium ripe mangoes 3 Tbsp maple syrup or honey 6 ice cubes 1/8 tsp rose water (optional) Intructions Peel and slice mangoes. Put all ingredients in the blender and blend at high speed until smooth.

  In my part of the world flour has become a scarce commodity, and to scratch my baking itch I decided to make a recipe that used buckwheat flour, all that was available for me to buy this week. I found a few recipes and eventually made an amalgam of my own, using as as a base a recipe by Nigella Lawson and another by David Lebowitz. They are really rich, and soft and ultra chocolaty. They were also the best gluten free cookie I have made; it’s really hard to make a good, chewy-soft gluten free cookie, so it was a double win. Ingredients: (makes 12) 125 g dark chocolate (70% cocoa solids) 25 g cocoa powder 125 g buckwheat flour 1/2 teaspoon baking powder 60g soft butter 125 g soft brown sugar 1 tablespoon strong espresso 1 teaspoon vanilla paste 2 eggs 150 g dark chocolate chips 1/2 teaspoon sea salt (I prefer Maldon) Preheat oven to 170 C. Melt the dark chocolate in the microwave or over a pan of simmering water. Sift the cocoa, buckwheat flour and baking powder together. Beat the...

  If you are looking for a salad packed with goodness, and full of delicious and colourful ingredients (and there is a saying that the more colourful your meal, the healthier it is) then this is a salad for you. Topped with crispy-on-the-outside, oozy-on-the-inside haloumi it stands on its own as a vegetarian lunch, or a wonderful accompaniment to some grilled lamb or chicken. The dressing is quite sharp and tangy to contrast with the saltiness of the haloumi and adds zing and a little bit of heat to the whole salad. Ingredients: (Serves 4-6) 120 g mixed salad leaves 1 each of medium-sized red, yellow and green capsicums 2 carrots 1 medium-sized fresh beetroot 250 g mixed cherry tomatoes 2 cobs fresh corn handful fresh flat-leaf parsley 1 small bunch chives 1/3 cup pepitas 1/2 cup pecan nuts 180 -200 g block of haloumi 3 tablespoons extra virgin olive oil juice of 1 large lemon 2 teaspoons capers 1/2 teaspoon chilli flakes sea salt and black pepper Heat oven to 180 C. Place the pep...

  My husband used to say that the only purpose of cauliflower was as a vehicle for cheese sauce. Given his childhood memories of soggy cauliflower cooked in the pressure cooker – limp, transparent and almost tasteless – it has taken me some time to excite him about the wonders of cauliflower when it is roasted, grilled and used in warm salads. I made this recipe to revisit the principal treatment of cauliflower from my childhood, served with lashings of thick cheese sauce, but I wanted to make it something more luxurious and unctuous. So, no bechamel sauce, just double cream, roasted cauliflower, walnuts and some strong cheddar cheese. We scarfed it down for dinner and vowed to make this our go to winter comfort food. Hope you do too. Ingredients: (serves 4 as a side dish and 2 as a main) 1 head of cauliflower, broken into medium-sized florets 1 tablespoon olive oil sea salt and freshly ground black pepper 2 sprigs fresh thyme 1/3 cup walnuts, chopped into small pieces 160 ml doubl...

  Far from being the traditional Italian dessert you assume it is, tiramisu is actually a fairly recent invention. It seems it first appeared in a recipe book as late as 1981, and was created in the 1950s at the earliest. Like most recipe origin stories, sources disagree over who should take the credit, but most agree it originated in the northern town of Treviso. You can read about it in this article in The Guardian,   How to make the perfect Tiramisu   and this one from the Washington Post,   The trail of tiramisu All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right ...