Glazed Shiitakes With Bok Choy


2 pound baby bok choy
3 tablespoon vegetable oil
3 small dry read Chinese hot pappers
1 pound shiitake mushrooms
4 garlic cloves minced
1 tablespoon grated ginger
1 teaspoon sugar
1 tablespoon sesame oil
3 tablespoon tamari or soy sauce
6 scallions sliced
1 tablespoon roasted sesame seeds


Bring a large well-salted water to a boil. Drop bok choy leaves into boiling water and cook fo 1-2 minutes, until barely cooked.
Immediately remove, rinse with cold water, drain and pat dry.
Put a large wok over high heat. Add oil and heat until nearly smoking.
Add hot peppers and shiitake caps, stirring to coat. Stir-fry for 2 minutes.
Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over cooked book choy.
Garnish with scallions and sesame seeds.

Burger buns


1 large egg
1/2 cup milk
1/4 cup water
2 tablespoons unsalted butter room temperature
1 tablespoon white sugar
3/4 teaspoon salt
2 1/2 cups all-purpose flour
1 1/8 teaspoon yeast


Add all ingredients pan of bread machine in the order listed. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface.

Using either a pizza cutter or a dough scrapper, cut the dough into 6 or 8 pieces. Form each piece into a ball and place on parchment lined baking sheet.
Using floured fingertips, flatten each piece until it is about ½-inch thick. Cover; allow to rise in a warm place* until doubled in size, about 30 to 35 minutes.
Preheat oven to 400°F.
Bake 10 to 12 minutes, or until golden brown.

Slow Cooker Texas Pulled Pork


1 teaspoon vegetable oil
4 pound pork shoulder roast
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion chopped
2 large cloves garlic crashed
1 1/2 teaspoon dried thyme


Pour the vegetable oil into the bottom of slow cooker. Place pork roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar and chicken broth.
Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme.
Cover and cook on High for 5-6 hours.
Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices.

Fish taco


1 pound white fish fillet
Salt and pepper
2 tablespoons oil
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
8 white corn tortillas

Fish taco sauce

1/2 cup sour cream
1/3 cup mayonnaise
1 small lime juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon sriracha hot sauce


Pico de gallo
Sheddes cabbage
Red onion
Cotija cheese


  • Season the fish with a little salt and pepper on both sides.

  • In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.

  • Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.

  • Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once. 

  • Add the corn tortillas to the grill and warm for about 15 seconds on each side. 

  • Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

  • Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

  • Serve with a side of Authentic Mexican rice

Kitchari spice mix

Turmeric powder.
Most Ayurvedic cooking includes turmeric. The benefits of turmeric are quite vast, ranging from bolstering the immune system, purifying the blood, and promoting clear and healthy skin. It also is slightly heating, supporting the digestion (and associated organs like the pancreas) and the elimination of natural toxins from the gastrointestinal tract.

Mustard seeds.
Mustard seeds have a heating quality that will kindle your digestive fire (agni) and help with occasional bloating and digestive discomfort. It is fantastic for kapha and vata individuals. When used in moderation, as in this spice mix, it is also quite beneficial for pitta individuals.

Cumin seeds.
This herb promotes digestion without being heating. Not only does it support digestion, but it has a taste that will stimulate a healthy appetite. In fact, many people chew on the whole seeds after meals for the taste and to also calm excess vata in the digestive tract.

Ginger powder.
Ginger is known as the “universal medicine” for its broad range of benefits. It is warming, promotes digestion, supports healthy circulation, and removes excess kapha from the lungs. It will also burn natural toxins (ama), which occur when food is not being digested properly.

Asafoetida is the primary herb for soothing vata within the digestive tract. It is the key ingredient in hingvastak (which is our Vata Digest if you are looking for it in tablet form). As such, it helps with occasional bloating, gas, and stagnation in the gastrointestinal tract. This herb will also remove natural toxins from the digestive tract and soothe excess vata throughout the body.

Fenugreek, with its bitter, pungent, and sweet tastes, is also a huge aid in digestion. It supports absorption of nutrients and is warming, making it especially balancing for vata and kapha.

Mineral salt.
Salt is well known for its ability to stimulate the appetite and enhance the sense of taste. Aadditionally, it kindles the digestive fire, helps digest natural toxins, and can help soothe excess vata. Natural mineral salt is an excellent choice because it is easy to digest and does not cause water retention as readily as other types of salt.

  • teaspoons cumin seeds

  • teaspoons fennel seeds

  • teaspoons coriander powder

  • ½ teaspoon ginger powder

  • ½ teaspoon turmeric powder

  • ½ teaspoon fenugreek seeds

  • ¼ teaspoon black mustard seeds

  • pinch of asafoetida

Food for the Gods


1¼ cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dates, pitted and chopped
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 cup chopped walnuts


Preheat oven to 350 degrees F
Grease and line a 9 x 13 inch pan.
Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
Add dates and walnuts and stir until completely combined.
Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F and bake for 30-40 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars.

Coconut Shrimp Curry

This is really easy and super delicious recipe. You can get it ready in 30 minutes.
While shrimps are cooking, put jasmine rice in pressure cooker. Brown rice works great too.

For Shrimp Marinade
▢ 1 lb extra-large shrimp peeled and deveined
▢ 1/4 tsp salt
▢ 1/4 tsp black pepper freshly ground
▢ 1/4 tsp cayenne pepper
▢ 2 tbsp lemon juice
For the sauce
▢ 1 tbsp coconut oil
▢ 1 medium onion chopped
▢ 3 cloves garlic minced
▢ 1 tbsp fresh ginger minced
▢ 1/2 tsp black pepper freshly ground
▢ 1/2 tsp salt or to taste
▢ 1/2 tsp turmeric
▢ 2 tsp ground coriander
▢ 1 tsp curry powder
▢ 14.5 oz diced tomatoes
▢ 13.5 oz coconut milk
▢ 2 tbsp cilantro for garnish (or parsley)
▢ cooked rice for serving

In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.

Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.

Tortellini in a Spinach & Feta Sauce


1 and 1/2 pounds tortellini pasta, cooked according to the package instructions
3-4 tablespoons olive oil
1 small onion, finely chopped
3-4 garlic cloves, grated
8 ounces spinach, roughly chopped
4 ounces feta cheese, crumbled
1 cup heavy whipping cream
salt to taste
black pepper
a pinch of crushed red pepper flakes


Cook the onion with the oil in a large skillet over medium heat until soft and golden. About 8-10 minutes.

Add the garlic and warm through for a few seconds.

Add the spinach and cook until just wilted.

Add the crumbled heavy cream, crumbled feta, and season with salt, black pepper, and crushed red pepper flakes. Bring to a boil and add the tortellini to the skillet.

Add about 1 cup of the pasta water and toss together. Taste and adjust the seasoning if needed.



3/4 cup warm 2% milk (70° to 80°)
3/4 cup plain yogurt
1 large egg, room temperature, beaten
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
4 cups bread flour
2 teaspoons active dry yeast


In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes.
Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.

Baked cod in cream sauce


For the cream sauce:


  • Preheat oven to 400-degrees.

  • Prepare cream sauce (see instructions below) and set aside, keeping warm.

  • Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.

  • Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.

  • Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.

  • Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.

  • Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.

  • When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.

  • Keep a CLOSE eye on it to make sure it doesn't start to burn.

  • Remove from oven and serve with potatoes, rice, or vegetables.

For the cream sauce:

  • Melt butter in a medium sized sauce pan over medium heat.

  • Slowly add the cornstarch and stir for about 1 minute.

  • While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese.

  • Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. You want it to be the consistency of a thin gravy.

  • Season with salt and pepper, to taste.