Y’ALL! I’m over on Camille Styles today sharing the recipe for this besan poora – AKA my dinner savior over these last few weeks.
Does anyone feel like things get infinitely busier as summer comes to a close? The lazy days are slipping away and it’s time to get back into it – I feel like the crisp days of fall are always a great kick starter into taking on new projects and re-evaluating routines. I have so many fun assignments and collaborations coming up that I can’t wait to share with you guys – and I’d love to hear what you want to see more of! Recipes? Lifestyle?
I’m heading to Napa tomorrow and San Francisco on Sunday – seriously I live in the pocket right between some of the coolest cities in this country, but I’m always still looking for fun recommendations on places to visit – so send them my way! Here are some fun links from around the web ::
What you should be doing during a non-election year to stay involved.
This illustration made me laugh.
What Aziz Ansari had to say about quitting the internet.
I really want to make these dank cookies.
This essay is beautiful.
Why Ayurveda matters now more than ever.
Adding this book to my reading list. (I’ve been slacking on the book front!)
This ice cream screams summer – better make a batch before cherries go out of season.
Y’ALL. I’m super excited to share that I’ll be over on Camille Styles with a new column called “Global Kitchen” where I’ll be sharing some of my favorite recipes that incorporate some of the best spices you could have in your kitchen! If you’ve been following along with me for a while, you know my big focus on wellness and how I believe that food is such a big part of being your best self. I’m lucky to have grown up in a household that emphasized the use of spices and natural remedies for health, and I’m so stoked to be able to share that on another platform.
The first recipe I’m sharing is this cumin chickpea salad with a delicious mint chutney, it’s a classic recipe with my addition of chickpeas and savory chaat masala – the perfect summer salad. You can get the full recipe here and follow along with the column as well!
Hope y’all enjoy the weekend! (:
It’s been a couple weeks of tumbling around trying to adjust to recent changes and hoping that I get something right along the way – lots of fun learning but also a couple freak outs along the way. I guess that’s how you learn and grow? The majority of my free time during this last week was spent watching the latest two seasons of Great British Bake Off that were added to Netflix. My go-to method of decompressing from stressful things is to lie in bed with all of my white fluffy blankets and quilts, with all of the pillows squished around me lying like a cocoon in a room with my globe lights shining and one of the many candles my hoarder like tendencies have acquired going. It really makes for quite the zen space. Plus, everything that happens on GBBO is super chill for a competition show – those Brits really know how to do things right. If nothing else, I would like to have someone like Mary Berry telling me that my scones have a “good bake” and that she can “see good layers” in my cake.
After being inspired by all the bakers I just had to get back into the kitchen (seriously sorry for my post hiatus!!!!) and whip up something delicious in the kitchen. I was craving comfort food and for some reason I came to the idea of making samosas. Traditionally, samosas are fried dough packets filled with spice flavored potatoes and peas. I essentially did the same thing, but went for a more “cutesy” look with crimped edges and of course a little heart right in the middle – because food is the way to my heart LOL.
The other non-traditional piece here is the use of a sweet potato instead of the usual russet or yellow potato (and maybe the spinach too??). Just trying to fit my nutrition in where I can y’all! These guys are super easy, especially with the use of store-bought crust, and are real crowd pleasers. Hope y’all have a great week!
samosa hand pies
- 3 cups of cubed sweet potato - boiled for about 20-22 minutes until fork tender
- 1/2 yellow onion, diced
- 1 big clove of garlic, diced
- 1/2 tsp ground ginger
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/4 tsp red chili
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground coriander
- 1/4 cup carrots, diced into small pieces
- 1 cup loosely packed spinach, chopped
- 1 tbsp cilantro, chopped
- 1 tsp mint, chopped
- 3/4 cup peas
- store-bought pie crust
- egg wash - 1 egg and 1 tbsp of water
- Add a splash of ghee or olive oil to a large pot or pan and bring to a medium heat.
- Add the onions and cook until translucent, about five to seven minutes. Add the garlic and all the spices, cooking until you can begin to smell the spices for about two to three minutes.
- Add the carrots, spinach, herbs, and peas until the veggies are coated with the spices and the spinach has begun to wilt.
- Remove the pan from the heat. Roughly mash about half of the sweet potatoes with a fork and add the mashed and cubed sweet potatoes to the spiced veggies, gently combining until you have a mixture.
- Preheat the oven to 350 degrees F.
- On a parchment lined sheet, cut out 4x4inch squares of the pie crust, about a 1/4inch thick. Place one square on the sheet pan, add about 1/4 cup of the sweet potato mixture in the middle of the pastry, and add a second square piece of pastry on top with some kind of steam hole in the middle. Crimp the two pieces together with the end of a fork.
- Make your egg wash and lightly brush the tops of each samosa with it.
- Bake for about 25 minutes until the crust is golden brown and crispy.
- Serve with mint chutney, enjoy!
this brown kitchen http://www.thisbrownkitchen.com/
How was y’alls weekend?
We had a very low-key weekend over here because Imani and I are going to Chicago next week!!! Do you have any suggestions for places to visit? (bonus points for extra cute instagramable spots haha!) In preparation for our adventure next week I took this weekend off from exploring and just had some chill time. Running errands, hit up a yoga/barre/cardio class that kicked my butt and has me sitting in bed still sore, as well as grabbing brunch with Kristin at Spoon and Stable – seriously it took me way too long to make it out to S&S after so many people have raved about it to me. We noshed on their Meyer Lemon Coffee Cake which just lemon-y enough and crumbly in just the right way, as well as their Onion Quiche which was as fluffy as a pillow and their Red Wine Poached Eggs which were out of this world yummy. I might have also downed about four cups of coffee along the way but hey, it’s brunch after all.
In between all the crazy life things that are going on in the next two weeks, I’ve been taking a little extra time to try and organize my everydays in a bullet journal. What’s a bullet journal you ask? Well just search #bujo on Instagram and you’ll soon realize that it’s this crazy Type A way to track pretty much anything your heart desires in one little journal/planner/goal tracker. Being that I’m not naturally super Type A, I thought I would give it a shot and see if being a little more intentioned with daily activities would help me feel more organized – one week in and so far so good! I’ve been using mine to track how much water I’m drinking, when I’m working out, etc. etc. Since I’m using this year to focus on wellness, I thought being able to visually see these goals would be helpful – I’ll give y’all an update in a couple weeks to see if I stick to it!
A part of my wellness challenge has been being more mindful of the food I eat, especially when it comes to snacking. We have this drawer at the office that has been dubber “candy drawer” because, as you guessed it, it’s full of candy, and when I’m feeling antsy or snack-y at work you can find my arms deep in the drawer unwrapping some Reese’s Cups or whatever other sweet treat we’ve got in there that day. Part of beating the lure of the candy drawer has been packing yummy things that are actually good for me – like chia pudding to eat in the morning, nuts and fruits, and now this hummus. I’ve got this thing with turmeric – it’s like my favorite spice in the world. It’s earthy but not overpowering and has some kick butt benefits like having anti-inflammatory properties, regulating cholesterol and blood sugar levels, as well as boosting immunity. I actually read a piece, “How Indian is Your Turmeric Latte” on Food52 this last week, and thought about how interesting it is that turmeric is the new mainstream and hip food – like people have just now discovered it. It’s always been a staple for me and I feel like the secret has been let out into the world which is kinda cool, but also come on y’all – recognize where your food trends actually come from and try to understand the origins of them.
Being that I couldn’t imagine my world without turmeric, I’ve incorporated it into many of my daily recipes – tossing veggies in a turmeric spice mix, adding an inch of turmeric root into my smoothies, and of course sautéing foods in it as well. Well here’s another favorite way of mine to get that sunny golden color in my life – hummus. Hummus might in fact be one of the easiest recipes to make in the world. Toss everything together and blend – ta-da! My recipe is smokey and spicy thanks to some smoked paprika and red chili powder, and I could eat it by the truckload. (I wouldn’t actually advise doing that by the way!) So in case you’re looking for something new to try this week, here ya go! Happy last full week of February! (:
smokey turmeric hummus
- 1 can garbanzo beans, drained and rinsed
- zest 1/2 lemon
- juice 1 lemon
- 1/4 tsp smoked paprika
- 3/4 tsp cumin seeds
- 1/2 tsp red chili powder
- 2 cloves of garlic
- 2 inches of turmeric root, peeled
- 1/2 tsp powdered turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp tahini paste
- 2 tsp nutritional yeast
- 5 tbsp olive oil
- 1/2 tsp salt and pepper
- olive oil
- sesame seeds
- sea salt
- add all of the ingredients to a high power blender or food processor.
- blend until smooth, scraping down the edges while mixing - if the hummus is still a little too thick, add a little extra olive oil until it reaches desired consistency.
- serve topped with suggested garnishes or store in an airtight container for up to one week. enjoy!
this brown kitchen http://www.thisbrownkitchen.com/