I made this pansy blossom ice cream for Rani’s birthday in early March that turned out awesome. As one of Rani’s friends recently developed an intolerance to dairy we made our ice cream with coconut milk and coconut cream. Coconut milk or coconut cream is a great alternative to dairy cream and it’s a boon to those folks who are lactose intolerant. Our vanilla ice cream with pansy blossoms turned out so good that all the kids devoured it 😋. Pansy flowers add delicate purple colored flecks to a simple vanilla ice cream. Continue reading Pansy Blossom Ice Cream
Every winter while I am waiting for my garden to wake up from it’s winter dormancy I stop by the nursery a few times thinking that the nursery will have some colorful flower plants to brighten up my garden blues. And every year the same plants catch my eye – cyclamen, pansies, ranunculus, and primrose. All these flowers are beautiful, however the primrose is the most colorful and comes in lovely shades of the rainbow. Continue reading Primrose. A Delightful Winter Flower
Here is a recipe for a beet and olive salad that is pretty to look at and delicious. We had this wonderful beet salad with lemon herb dressing at our friends Swati and Tarak’s home when we went over for a holiday dinner. Swati got inspired to use a few lemons from one of many fruit trees in her hillside garden and made a Lemon Herb Dressing to go with her outstanding Super Greens, Beets and Olives Salad. Continue reading Beets & Olives Salad with Feta, Super Greens & Lemon Herb Dressing
I make lots of salads but I would never think to combine a citrus flavor such as orange with blue cheese – it wouldn’t be a combination that would occur to me. When I think of bleu cheese I tend to use the likes of apples and pears. Surprisingly though the combination of orange and bleu cheese along with pomegranate seeds and the peppery bite of arugula tastes really good together in a salad. Continue reading Pomegranate, Orange and Arugula Salad with Bleu Cheese & White Balsamic Dressing
Here is another scone recipe from my friend Rose for sweet Cranberry Scones. Serve these scones warm out of the oven with some jam, accompanied by hot tea and fresh cut fruit, and you will surely have a perfect Sunday afternoon English style High Tea! Continue reading An English Style High Tea. Cranberry Scones. A Menu Worth Replicating
An apple cake that is not too sweet, not too dry, but just right? This recipe is the one. This apple cake is the perfect balance of sweet with a little kick of spices, all mixed together with grated fresh apples and fresh ginger. I am loving fresh ginger in sweets and treats lately. I find it adds a nice spicy fragrant kick and especially balances the sweetness of cakes really well.
Our friends Veena and Mani have a gorgeous home right here in the South Bay. They moved into their new home a few years ago, and though their home went through a major renovation right before they moved in, the previous owners left the backyard untouched. Their landscape is huge. It has a swimming pool, a tennis court, and a very large circular driveway at the entrance.
However this landscape was lacking in character. It needed a personal touch, a gardener’s personal touch that is. And that is exactly what Veena and Mani did. Give this large expanse of a garden their own unique perspective. This massive re-landscaping of their outdoor space took more than a year to accomplish, and the end result is something spectacular.
My friend Iya brought this delicious and refreshing coleslaw style of salad to our garden party a while back that was enjoyed by all. It was crunchy, sweet and salty, with an Asian inspired dressing. Part of the beauty of this salad is the gorgeous, thinly cut, colourful vegetables. When cut in this way, the veggie flavors come out perfectly in this delicious salad. I asked Iya for the recipe and also invited her to come over and show me how to make her salad. Here is the recipe.
Okra also called ladies fingers is an interesting vegetable. Growing up my Mom made okra quiet a lot, but I wasn’t always a big fan of this vegetable mainly because I didn’t like the texture of okra. It’s slimy when cut and that’s what turns many people off. But my Mom very often made an okra stir-fry in a well-seasoned old wok that got rid of the sliminess, and to get us kids to eat this very unusual vegetable she would tell us okra is good for the brain, that it makes us smarter, so we ate it slimy or not.
Okra provides about 22% of RDA per 100g of okra (which is about 3/4 cup of okra). RDA is short for Recommended Dietary Allowances that the Food and Nutrition Board of the National Academy of Sciences puts out every few years. There is an RDA value attached to each food item. Think about it, 3/4 cup of okra has 22% of a person’s daily-recommended allowance of nutrients – that is pretty high! The many health benefits of okra Continue reading Roasted Pan Sautéed Okra
Our friends Swati and Tarak have a beautiful home with an amazing Italian inspired hillside garden right here in the South Bay. This graceful terraced back yard is a wonderful representation of how you can transform a steep hill into a lovely lush green landscape filled with flowers, greenery, trees, and a fruit orchard.