I love making this Thai salad. It is so colorful with the variety of cabbage as well carrots, the tri colored bell peppers. This salad pairs perfectly with my Gluten Free Khao Suey. I recently taught a cooking class in my membership and on the menu were these two dishes. My recipes are simple and quick because, really who has…
Today I wanted to spotlight Quinoa, the seed of the Incas. It has gained immense popularity in recent years and has even been cultivated in my native Pakistan. I didn’t grow up eating this grain status seed, but upon first introduction, it was pure love. My journey to eating whole foods started right along with my decision to go gluten…
I had no idea how good fermented foods are for gut health till I started looking into fixing my Hashimoto’s Thyroiditis. Pickling has been in my family ever since I can remember. In fact it was somewhat of an event at my grandmother’s home. All the women in the family would gather and help. We would form an assembly line and each of us had a job. There was the rubbing gently of the vegetables to remove the moisture, my grandmother would be in charge of mixing the spices since she was an expert. There was the meticulous cleaning and sanitizing of the canning jars before everything was brought together and bottled up.
Then there was the waiting patiently for the Achaar or pickle to marinate. This is important because if you want to get the maximum flavor and, as I now know, the health benefits, you must wait.