UnPlanned results !

It all started with peeling garlic. My meditation this morning. That led to seeing the tomatoes, the red bell peppers, walnuts and the food processor came out. The peppers were charred. Sesame seeds and coriander was pounded and ground. The pickled dates and amla ( Indian gooseberry) were acknowledged. All this resulted in a beautiful paste/ dip.

Tomatoes, charred peppers,sunflower seeds and pumpkin seeds,ground white sesame seeds, ground fenugreek seeds, ground coriander seeds,pickled dates and amla, garlic and lime. I added a few walnuts later.All tastes were balanced from the ingredients.

• 3 tomatoes
• 2 large red bell peppers, charred over open flame
• 1/2 cup sunflower and pumpkin seeds
• 3 tablespoons ground sesame seeds
• 1 tablespoon ground fenugreek seeds( optional)
• 3 tablespoons ground coriander seeds
• 1 cup pickled dates and amla( vinegar - spice pickle aged 90 days)
• 6-8 large garlic cloves
• 1 lime juiced
• 1/2 cup raw walnuts( not in picture)

1. All ingredients except the lime was processed together to a fine paste. I like the gritty texture and feel. if you want a smooth paste, soak nuts, seeds and ground spices in 1/2 cup water for at least 30 minutes and grind in a high power blender.
2. Finish paste with lime juice. 

Note: This required no added salt but you can definitely season to your taste .

This yielded  3 1/4 cups approximately.

Enjoy !

A Summer Cooling Spice Blend !

As the Spice Whisperer incarnation, spice blends have become the heart and soul of my everyday cooking. While some blends are purely regional the ones that I currently focus on are the No LabelNoBorders. These simply honor the seasons, reasons and balance of taste and flavor!

A simple Summer blend inspired last week :

2 Tablespoons fennel powder

3 Tablespoons coriander powder, lightly toasted

1 Tablespoon fenugreek powder

1 Tablespoon dried fenugreek leaves, crushed

1 Tablespoon dried mint leaves, crushed

2 tablespoons dried basil

1 tablespoon cardamom powder

2 Tablespoons amla powder ( indian gooseberry)

1 Tablespoon dried rose petals, crushed

1 Tablespoon hibiscus powder

1 Tablespoon turmeric powder

• Mix well in a bowl 
• Store in a glass, airtight container, away from direct sunlight
• Best used within four months.

Some tips of using it :

• Use it as a Taco seasoning or in equal parts with your taco mix.
• Add 1 teaspoon to a cup of your vinaigrette.
• Use it as a grilling rub or inspire your rub by adding a dash of this to it.
• Use it in your vegetables when sautéing them or roasting .
• Make a marinade with a dash of vinegar or lime juice for your meat, chicken , tempeh or tofu.

Hum hum hummus !

Have you heard your Garbanzos snap, crackle, pop??If you soak them, hear them !!

They were slow cooked for about 2 hours! About 4 cups cooked garbanzo beans 1/4 cup extra virgin olive oil 1 large clove garlic 1 large, juiced lemon 1/4 cup tahini All lovingly blended till smooth.

Bowled