A quest to enhance our lifestyle compassionately!
During the holiday season, between Thanksgiving and New Year’s day, the amount of waste we generate increases by a whopping 25%. That equates to an extra million tons each week in the form of food waste, shopping bags, bows, ribbons, packaging, and wrapping paper, to …
Diced cucumbers in spiced coconut and yogurt-based curry. Pulissery is typically served last during a sadhya when my stomach is ready to burst at the seams so I usually end up not eating it. But I do love it as a casual every other week …
One of my friends who tried olan for the first time said, ” It tastes like a bowl full of love!” Yeap, that pretty much sums it up. Black-eyed peas and ash gourd or winter melon are simmered in coconut milk and seasoned ever so …
Avial is an original from Kerala. It’s Kerala’s very own unique vegetable medley. Veggies are layered, steam cooked, and enrobed in a mixture of spiced grated coconut and luxurious coconut oil. A sadhya is just not complete without this on the upper right-hand corner of …
Moringa is a fast-growing, drought-resistant tree native to the Indian subcontinent. Its leaves and fruits are a staple in Kerala households. Almost all parts of the tree are eaten or used as ingredients in Ayurvedic medicine. Moringa leaves are rich in many important nutrients, …
Coconut chutneys are another one of my all-time favorite foods. So here is a great way to up the nutrition and flavor of your coconut chutney while doing your small part to reduce food wastage. Let’s put those beautiful, nutritious purple leaves from the outer …
These wild fermented mango pickles are my all-time favorite pickles and an absolute must-have for a sadhya. I can happily eat a big plate of rice or idlis with just these pickles. Not only is it incredibly flavorful, it also has chock-full of nutrients. I like …
