So … I am pedaling the elliptical in the senior fitness center when two elderly gentleman at the weight training station start trading smoothie recipes. I blink to double check if I am awake. While I am a senior citizen I am young enough that I get carded. For years I could not wait to be 55 all because of two words: Free Gym.
Read the rest of this entry »Archive for the ‘Recipes’ Category
Banana power muffins
In Recipes on 21 April 2026 at 8:58 pmWhen this 1 year old baby complimented my banana power muffins, sweetened with only banana, I was on cloud 9. Her Mama was so pleased that she shared this photo with me and asked for the recipe. Banana muffins allow for endless variety such that I barely follow a recipe, but prompted by this adorable child, I am writing down what went into this batch before I forget.
I may swap in applesauce for one or more bananas, milk or yogurt in place of the water, throw in some peanut butter … every time it’s a different combination. Nuts, seeds, berries, raisins, orange rind, lemon zest – so many options to stir in you can make it every week and never repeat for years! Though I used to use honey or maple syrup or date sugar, these days I have been able to skip all of these and sweeten these treats with ripe banana alone. And even add wheat germ – hence the name power muffins!
Read the rest of this entry »Cannellini Cashew Hummus
In Recipes, Recipes on 7 September 2025 at 8:00 amThanks to a sale in the bulk section of my local grocery store, I have a pandemic-level supply of cannellini beans in the pantry. So we are now making everything cannellini! Here is my latest innovation, cannellini bean hummus. Since I used cashew butter in place of tahini (just because it is what I have – the alliteration is a bonus!) I am calling it Cannellini Cashew Hummus.
At this point I think I could blend any bean along with garlic, lemon juice, olive oil and salt and dip carrot sticks in it or make a sandwich or wrap with it. Sesame tahini or cashew butter are nice to have but actually optional. For years I made hummus without tahini just because my local store did not carry it. I suppose almond or peanut butter would also work but somehow I am used to eating these nuts with fruit and have not tried them with savory dishes or vegetables. Except I guess I do eat celery with peanut butter and sometimes even carrots.
Anyway here is the readout on my latest combination.
Cannellini Cashew Hummus
with mint
Kañiwa Dosa
In Recipes on 24 September 2024 at 8:00 pmLest it be said that I left any grain untried when it came to the dosa … kañiwa is the latest grain, to be soaked, and ground into dosa batter. I have actually had the grain on the shelf for a while, thanks to my friend Lisa. One fine day she just asked if I could use it … presumably she had bought it but never got around to using it. A similar fate was to befall me, until yesterday.
I decided to pour the entire packet – only one pound, after all – into a bowl to soak for dosas. Just before adding water curiosity got the better of me and I scooped out half a cup to cook like rice. As expected, it cooked just like rice and tasted good too. I am not sure I managed to chew every grain though. Kañiwa is tiny! Half the size of quinoa, according to nuts.com. “Both quinoa and kañiwa have a delicious nutty flavor, although kañiwa is slightly sweeter than quinoa. Additionally, kañiwa has a slightly crunchy texture, while quinoa is fluffy and soft.” (Tilde added for consistency (and coolness.)) I didn’t detect any crunch after cooking.
I added an equal amount of minapappu aka urad dal or black gram and soaked it overnight. I forgot until the next evening but the upside of this sudden fall weather is that it is cold enough that the extra long soak was ok. I ground in the evening. The next morning it had risen impressively in spite of the cold weather. Wow!
On the pan, the kañiwa dosa fluffed up and even bubbled. Now I realize I should have taken photos of the finished dosa. Too late as they are all finished as in eaten up. Perhaps I will be back with pictures next time I make them. Not sure when or if I will come across kañiwa again, but when that day comes I will snap it up and whip it into dosas without delay!
Here is what it looks like in the field. Image source: Wholesome Harvest.
Aquafaba .. just for fun
In Recipes on 29 January 2021 at 7:21 pm
Fad or food? Fascinating from a craft perspective, the whipping of garbanzo bean liquid to 5 times its original volume has captivated vegan internet. Is it worth it though?
Read the rest of this entry »Beets Kura with mung and coconut
In Recipes on 28 August 2020 at 9:19 pmMany a roommate of mine has told me after eating beets kura, “I have never liked beets … until today!” There is something about the sharp combination of ginger and green chili along with the reassuring accompaniment of cumin and mustard seed that complement the plump and juicy beet. The trio of dals – chana, urad and soaked mung, provide the reliable comfort while the coconut brings it all together. Honestly, it is like a symphony playing on your taste buds. The rice, if you will allow me to extend the metaphor, helps keep time so that it does not all play at once. Or perhaps it is the air that allows the harmonious sound to reach you.
Ingredients for making beets Kura: Beets, shredded coconut, ginger, green pepper, oil, chana dal, mung dal, mustard seed, cumin seed, salt. Not pictured: karivepaku (curry leaves) and urad dal.
Millet Salad Picnic
In Recipes on 6 June 2019 at 1:12 amThanks to the kind of friends you can make and ask for help in the same breath, the 5th annual Peace, Justice and You(th) camp featured freshly made millet salad. On one day notice Sireesha got foxtail millet and garbanzo beans, cooked them and brought them to the Kiddie Camp (yes that is what it is called) and on site, several parents jumped in to chop the veggies. Lo and behold by noon lunch was ready. Apart from the millet salad we had hummus, bread sliced tomato, cucumber and carrot and plenty of fruit.
Putting together the salad at the picnic table!
Khorasan Kushari (Bob’s Red Mill Kamut recipe)
In Recipes on 12 May 2019 at 1:30 pmSo in my enthusiasm for new, by which I mean ancient, grains I got a bag of Bob’s Red Mill kamut which for some reason* is always written with a registered trademark symbol, as in Kamut® and after months of wondering what to make with it and thinking I would have to mill it and find a bread recipe I looked at the recipe on the packet. DUH! It was delicious.
Read the rest of this entry »Whole grain spelt waffles (eggless)
In Recipes on 20 April 2019 at 5:27 pmIs it possible to make waffles out of freshly ground spelt flour? 100% spelt, not even sifted or mixed with a lighter flour, just straight up spelt?
If you have ever wondered this, then you have come to the right place. I just plunged right in and made waffles with spelt flour I milled at home. The recipe is quite simple and you can use it for waffles or pancakes!
So I made the Farrotto …
In Recipes on 11 March 2019 at 12:00 pm
As the delighted recipient of a bag of Bob’s Red Mill Farro from my dear friend Lisa who keeps introducing me to new ancient grains, I perused the recipe printed on the bag and became, if such a think can be imagined, even more delighted because I actually had the ingredients. They are: vegetable stock, olive oil, onion, garlic, farro, mushrooms, green peas, butter, cheese, black pepper, and salt.
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Ask Amma 