O.M.G. Gotta Get Some Ghee

My solidified delicious ghee

The last day or so I find myself really focused on being focused, getting clear and staying on my path. I sometimes struggle and think that maybe I’m not cut out to run my own business, or caught up in the “what if” mindset. I’m new at this and I am always learning how to improve but sometimes that ego and that mind chatter begins. And I’m like listen b*tch, it’s time for you to shut up so I can focus. No more bs, let’s show up, do the work and everything will be okay. But there are moments when I just don’t want to do a damn thing and I wonder if I should go back to working a corporate job because that’s what everyone else seems to be doing, because that seems to be much easier than trying to figure this out myself.

Quite the struggle, ain’t it?

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Pudla for Your Soul aka Indian Chickpea Crepes

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Gasp! This is the second Indian recipe I’ve decided to share with all of you.

I am really excited. First, because I actually successfully made these for the FIRST time. Second, I just really love these so much and it brings back amazing memories from my childhood, dipping these yummy babies in loads of ketchup (forgive me, I didn’t know any better- though it still tastes delicious with or without it).

So, wipe the drool off your chin and get ready to enjoy one of the easiest Indian dishes EVER (and it’s gluten free).

What You Need: 

1 1/3 cups chickpea/garbanzo/gram (also known as besan) flour
1 cup water
1 jalapeno, diced finely
1 cup cilantro, chopped
1 tomato, finely chopped
2 cloves of garlic, diced
1 inch fresh ginger, chopped
2 teaspoons sea salt
1/2 teaspoon chili powder
1 tablespoon of ghee/clarified butter (this isn’t necessarily vegan, but honestly it’s not going to kill you to use it!) **option to use canola oil**

How You Make it: 

  1. In a large mixing bowl, combine the besan/chickpea flour, salt, chili powder. Finely chop the cilantro, jalapeno and grated ginger and toss in. Slowly pour in the water removing any lumps that may have formed- use your hands!
  2. When you have a smooth mixture, let sit for at least half an hour or up to 2 hours.
  3. Once you’re ready to cook, toss in tomatoes. Stirring gently.
  4. Grab a tawa, cast iron skillet or frying pan. Heat on high and drizzle a small amount of ghee or canola oil. Reduce the heat to medium high.
  5. Using a ladle, pour gently onto the center of the pan. Gently move the mixture around to form a circle, hopefully as evenly as possible.
  6. Cook on one side until you see bubbles forming on the top (think, pancakes). Flip over and cook the other side until golden brown and crispy.
  7. Serve while hot with chutney, greek yogurt (or tzatziki), ketchup or however else you like your pancakes 🙂

Now, get yourself to the kitchen and start making these today! You will start craving these yummy savory pancakes RIGHT now.

For the tzatziki lovers

For the tzatziki lovers

Peace, love and NO Beef!



Holla for Chana Masala

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I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!