Gooseberry Jam
Hummus (Indian Style)
Indian Sweet Jam
Kale Chips
Marcona Almonds
Papad (Chickpea Bread)
Red Onion & Gooseberry Chutney
Sicilian Salsa
United Arab Emirates Apps
Vegetable (Pakoda…whatever)



India:  This quickly became my favorite addition to every meal. It was perfect for calming upset tummies or for preventing future ones to come. While this was listed as a breakfast item in southern India, I considered it an essential addition to breakfast, lunch, and dinner!


1 cup raw rice, soaked 6 or more hours
1 cup cooked white rice
1/4 cup water
1 1/2 cups raw grated coconut
1/4 cup sugar, or less depending on preference
1/2 tsp baking soda
1 cup freshly made coconut milk


Pulse soaked and cooked rice with coconut in blender until slightly grainy or nearly smooth texture is achieved.

Over low heat, combine 1/4 cup rice mixture and 1/4 cup water. Stir gently over low and add 1 TBS sugar. Cool completely and add to rice mixture. Keep covered overnight or 8 hours. The batter will slightly ferment and bubble.

The following day, add baking soda and 4 TBS sugar and mix completely.

Add coconut milk to create pourable batter.

On crepe pan or similar flat pan, pour batter (roughly 1/2 cup) and cook, 3-4 minutes. If sides begin to brown, cover with saucepan lid and let cook. Don’t flip.

Serving Suggestion: A gluten-free alternative to chappati that still takes the sting out of any Indian curry.

Chapati (2) 


India: A meal isn’t a meal without chapati…

Version 1.0 (Mandala Resort Version)




cumin seeds
chili powder
fenugreek leaves


Add water to flour so that you can form a sticky dough. Knead dough.

Roll small balls of dough over floured surface. Use wooden rolling pin to create perfectly rounded circles, stopping halfway to re-flour dough.

IMG_7483 IMG_7485 IMG_7490 IMG_7494 IMG_7495 IMG_7496 IMG_7498 IMG_7502 IMG_7503

Heat griddle pan on medium high heat.


Place chapati on griddle. Lightly oil with a brush or wooden spoon. Flip after a minute. Wait until chapati is golden brown and continue flipping until chapati has slightly risen and is golden brown all over.


Version 2.0 (Keralan Cooking Class)


This low-maintence bread doesn’t require leavening, making it an essential and easy addition to complete any meal! We got this recipe during our cooking class in Fort Cochin.


2 cups wheat flour, plus more for dusting surfaces
1 cup warm water
1 tsp. coconut oil
1 tsp salt


Place flour in large bowl and very slowly while mixing, add warm water. Once all water is added, add oil and salt and fold to form a dough.

Pinch flour into golfball size rounds, rolling in your hand to form a well-formed ball before dusting in flour.

Roll onto floured surface using rolling pin. Roll the pin back and forth twice before rotating the chappati about 15 degrees clockwise. Continue this until you have a 7-8″ circle, with the thickness of a light crepe.

Heat chappti or flat griddle pan over high heat. Add chappati and dry fry. Use flat spatula to massage chappati and stop air pockets from forming. If chappati begins to stick to the pan, add coconut oil on both sides and continue to flip until just tanned and brown.

Yields: 8 chappati

Total Time: 15 minutes

Serving Suggestions: Serve as a side to any curry. Alternatively, spread fresh jam (recipe), nutella, or top with peanut butter and thinly sliced banana and roll for an American twist!

Gooseberry Jam

IrelandIreland: The prickly tree lends some sweet fruits as we discovered in the gardens of Ireland. We picked these little berries in the rain and quickly transformed them into incredible jam.



200g Gooseberries
1/3 cup filtered water
160g sugar
1 tsp cinnamon
several drops vanilla extract


Top and tail freshlpicked gooseberries. Rinse gently through strainer and then place in saucepan with water.


On medium-high heat, bring to rolling simmer and stir frequently for 8 minutes.

Once gooseberries have burst, add sugar, cinnamon and vanilla and continue to stir gently for another 5-10 minutes. Once jam begins to wrinkle, turn off heat and let cool.

Place in clean glass jars and store in refrigerator for several weeks.

If canning: Boil jars and lids. Remove from boiling water with tongs and set aside. Fill jars to the top and then place lids securely over tops and fasten tightly. Will keep for 6-12 months in cool, dry, dark pantry.

Serving suggestion: Pair with hearty toast or seed crackers.

Total Time: 25 minutes

Yields:  2 cups


Hummus (Indian Style)

IndiaIndia: I think I had this everyday at Mandala for breakfast, lunch and dinner!


3 cups chickpeas, soaked overnight, drained and rinsed
3 whole cloves of garlic, peeled
1 Tbs black pepper
1/2 cup olive oil
1 -2 tsp tahini


Place several pinches of salt and chickpeas in pressure cooker and cook until tender.

Add all ingredients to the blender and blend until smooth.

Pour chickpea mixture into serving container. Add olive oil to desired consistency. Sprinkle with coriander, cumin and smoke paprika to taste.

Indian Sweet Jam 

IndiaIndia: The boys set this out for breakfast each morning and it would be delicious on top of granola, cereals, or chapati pancakes.


2 cups pineapple, cut into 1″ cubes
2 cups papaya, cut into 1″ cubes
2 tsp cinnamon powder
1 Tbs star anise
2 tsp vanilla
Add brown golden sugar if desired for sweeter jam


Place all ingredients in a large saucepan. Simmer 2-3 hours, adding water as needed and stirring occasionally.

Kale Chips


Ireland: Kale is awesomely resilient and I was more than happy to see happy little bunches poking out of the Irish soil come late August. With an abundance threatening to go to waste we quickly used the this hearty green in the most yield reducing recipe possible! IMG_5820


2 large bunches freshly picked, washed and spun kale
Olive oil
Cayenne pepper
Nutritional yeast or Parmesan


Preheat oven to 350F.

Line two baking sheets with parchment paper. Roughly de-stem and tear kale into pieces. Spread onto two baking sheets. Drizzle olive oil over kale and massage with hands. Add salt, pepper, cayenne, nutritional yeast and mix roughly.

Bake in oven for 10-12 minutes, checking frequently and tossing gently to avoid kale from burning.

Remove from oven. Toss with additional yeast or Parmesan.

Serving suggestion: Serve alongside soups, stews or grain and bean salads.

Total Time: 15 minutes

Yields:  2 cups chips

Marcona Almonds


Mallorca, Spain: I loved these suckers before I left the states, but I fell even more in love with them in Spain. They were EVERYWHERE and absolutely delicious every.single.time. Marcona almonds are a special product of Spain, and are shorter, plumper, more tender and a bit sweeter than their now somewhat bland boring counterparts.


Peanut oil (to fill skillet)
1 cup Marcona almonds
Sea salt to preference


Heat peanut oil in medium skillet until about 350 degrees fahrenheit. Drop skinned almonds and cook until just tanned, about 3 minutes. Remove from heat with slotted spoon and dry on paper towels. Salt generously.

Serving Suggestion: Mix in minced rosemary or thyme for a herby kick.

Total Time: 10 minutes

Yields: 1 cup delicious almonds


Papad (Chickpea Bread)

IndiaIndia: The perfect gluten free vegan alternative to roti or nan!




1 cup cooked chickpeas
¼ tsp salt
¼ tsp black pepper
¼ tsp cumin
¼ tsp chili powder

¼ cup water


Blend all ingredients (except water) in blender until smooth. Transfer mixture to a large bowl and need by hand, adding water to achieve a batterlike consistency.

Lightly oil heated griddle. Pour 1/8 cup of batter onto griddle and let cook 1-2 minutes. Turn off heat and flip papad once so that both sides lightly brown, about 2-3 minutes.

Time: 10 minutes

Yields: 4-6 papad

Serving Suggestion: Serve as a digestive for any meal or for a more substantial snack, add sliced yellow onion, cilantro, and chopped tomatoes on top! You can also add cayenne pepper for an additional spicy digestive kick.




Red Onion & Gooseberry Chutney

IrelandIreland: Onions were yanked out of the ground from their winter slumber and dried while we were in Ireland. Gooseberries quickly came and went and I created this beautiful recipe combining the two!



3 Tbs olive oil
3 red onions
1/4 cup water
1 tsp ground ginger
1/2-3/4tsp cardamom
3/4 tsp cinnamon
2 bay leaves
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp coriander
1/4 tsp fennel
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup white wine
3 cups gooseberries (topped and tailed, fresh or frozen)
1/2 cup packed dark brown sugar
juice from 1 lemon

Directions: Add olive oil to large saucepan on medium-high heat. Add onions and saute 8-10 minutes or until completely translucent.


Once browned adequately, add water to pan to keep onions from burning.
Add all spices, vinegar and wine and then gooseberries to pan.

Stir constantly over medium-high heat, 10 minutes or until gooseberries have burst.

Add brown sugar and gently stir to combine all ingredients.

Continue to cook over heat until desired consistency is achieved.

Then remove from heat. Add fresh lemon juice and store in fridge up to one week or properly can to store in pantry for up to 6 months.

Serving Suggestions: Serve on whole wheat sandwiches, hamburgers, and alongside sausages.

Total Time: 25 minutes

Yields: 2, 12fl oz jars of chutney.



Ireland: Cabbage was growing like mad while we were spending our summer in Ireland and there was no way we could use it all- so a preserving recipe such as this came in handy! IMG_5342


1 pound freshly picked green cabbage
2 tsp sea salt


Shred cabbage in food processor into thin strips. Place in large bowl and sprinkle with sea salt. Mix thoroughly using hands to sweat the cabbage. Once cabbage is soaking wet, transfer to large-mouthed sterilized jar, leaving atleast several inches at the top for air expansion. Ensure that all of the cabbage is submerged completely in its own water, otherwise bacteria will form.

Place in cool, dark, dry pantry. After several days, gently release the lid slightly to release built up pressure in the jar.


Leave for 10 days and then taste to determine if additional brewing time is needed, depending on preferences.

Serving Suggestions: Serve on sausages and hamburgers

Total Time: 10 or more days

Yields: 2 cups sauerkraut

Sicilian Salsa


Italy: Of all of the dozens of markets I have donated hours to this trip, the one in Sicily was by far my favorite. Everything was insanely fresh and the whole market was full-on every morning that every morning felt like a special occasion. We would spend hours in the kitchen at the hostel we were working at whipping up huge batches of this that we would eat at odd hours of our nightshift schedules. Sicilian Salsa


1 kilo rip on-the-vine tomatoes
3 sweet yellow onions
5 large red bell peppers
3 red chili peppers, seeds removed
1 large bunch cilantro
1 clove garlic, roasted
2 lemons
dash vinegar


Dice tomato, onion, bell peppers and toss. Finely mince red chili peppers, garlic and cilantro and add to mix. Juice both lemons and drizzle with vinegar over salsa. Add salt, pepper and cumin to taste.

Serving Suggestion: Use to top burgers, toasted bread, an addition to green salads or stand-alone flavor-packed refreshing salad.

Total Time: 15 minutes

Yields: A large bucketful that you probably can’t finish.

United Arab Emirates Appetizers

UAEUAE: We enjoyed these appetizers while messing around taking photos and videos on a desert safari (okay and riding camels)


IMG_6519 IMG_6543 IMG_6571


2 cups pitted fresh dates

1 pitcher (liter) of black tea


Serve dates in a decorative bowl with a knapkin for guests to dispose of pits.

Serve small glasses of black tea with the option of white sugar.

Total Time: 10 minutes

Yields: Dates and tea for 6-8 guests

Vegetable Pakora


India: I’ll admit – we ordered this for breakfast on more than one occasion. Oftentimes we got some distracted playing cards we would stick around and order it again for lunch. Ooops. The dietitian is on vacation, right? Anyways, while we were in Jaipur the guys in kitchen at Krishna Palace were nice enough to let me sneak in the kitchen and snoop around while they were making our veg pakora…






Vegetable oil for frying

1/4 cup shredded green cabbage
1 diced red onion
1 green pepper, finely sliced
1 tomato, finely sliced

1/3 cup green peas, fresh out the pod and washed

1/2 cup gram flour
1/4-1/2 cup water
1 Tbs (or less!) salt, to taste
1 tsp red chili
1 tsp turmeric
1 tsp black pepper
1 tsp white pepper
1 tsp masala spice mix
1 Tbs dried fenugreek (methi)
1/2 head garlic, skins removed, finely minced
1” ginger, skin removed, finely minced

Heat vegetable oil in frying pan.

Meanwhile, combine vegetables in large bowl. Mix by hand and incorporate flour, water and spices. Continue to add water or flour to achieve a thick batter consistency.

Form small 2” patties with your hands and lower into heated frying oil. Create 10 patties and cook for 5 minutes or until crispy golden brown.
Total Time: 15 minutes

Yields: 10 pakora, which is enough for 2 people to share

Serving Suggestion: Pair with sweet and sour or spicy green chili sauce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s