Salted Limeade

salted limeade

This recipe is inspired by Chanh Muoi, a Vietnamese salty lemonade made with preserved lemons. I tasted it recently when enjoying my favorite new food (pho) and it was amazing! I love the tartness of the citrus with a bit of sweet and a hint of salt. The version I had was carbonated, so it was like a salted fizzy lemonade. And of course, I had to come home and figure out how to make it. Since I don’t have the patience to wait for the month it takes to preserve lemons, and since I like limes more than lemons anyway, I created this quick and easy salted limeade to satisfy my craving. It is refreshing, hydrating, and perfect on a hot day (and man, has this summer been hot!). Enjoy it alone or with just about any type of meal–it pairs well with Asian dishes, but is also great with my […]

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Jerk Chicken


Jerk Chicken Many years ago, before B and I were married, he was a regular patron of a small Caribbean restaurant and catering company that served whatever the owner decided to make that day. There were usually 4-6 choices written on a small whiteboard, and B’s absolute favorite was jerk chicken. His heart about broke when the restaurant closed a few years after we were married. Ever since then, he has been on a quest to find the best jerk chicken (and this recipe beats almost every other recipe he’s tried). Fast forward to my days as a high school English teacher. The school I taught at was a visual and performing arts magnet, and one year they did a Caribbean-inspired musical called Once On This Island. Included in the program was a recipe for Jamaican Jerk Chicken. Over the years, it has become a family favorite, especially during the summer when […]

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The Homegrown Paleo Cookbook

DSC09326 - Version 2

As part of Diane Sanfilippo’s team, I often receive advance copies of new books, and the cookbooks are by far my favorite. They provide inspiration, escape, and new recipes for me to try. And the mouth-watering food photographs are this foodie’s idea of paradise! The most recent arrival was The Homegrown Paleo Cookbook by Diana Rodgers, NTP of Sustainable Dish and her husband, Andrew Rodgers. My first thought when I saw this book was, “Wow, this looks amazing!” And as I flipped through the chapters, I realized that this is no ordinary cookbook.

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Postpartum Care, Indian-style

Levi - Version 2

It’s been over a year since I last posted…and for good reason. Last September I gave birth to our third baby: a precious little boy! I’ve spent the last year taking care of this handsome guy and his two akkas, and adjusting to life with three kids. I mean, who can get anything done with all this cuteness? This post has been a year in the making, but I chose to focus on my health (both physical and mental) and the needs of my family instead of trying to post recipes and other stories about my half-Indian life. Now that L is year old, we are finding a rhythm to our days that allows me some time to write, and I’m happy to be back. Postpartum care is very important in Indian culture, and especially important in my husband’s family.

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How to Make Pumpkin Puree (and a Pumpkin Recipe Round-up)

My 10 pie pumpkins waiting to be roasted

It’s pumpkin time, and I might have gotten a little carried away when grocery shopping. You see, pumpkins are readily available this time of year, but once they are out of season, they are gone until the next year. Unlike many other foods that we import from other countries or states, pumpkins are a truly seasonal food and so when they are available, I go a little pumpkin crazy!

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21-Day Sugar Detox Book Review


You may recall that way back in February I wrote a review of The 21-Day Sugar Detox (you can read it here). At the time, the program was only available as an online program with a set of downloadable PDF files. Oh, how things have changed! The online program is no longer available in its previous form, but its author, Diane Sanfilippo, has released a print version that is far more comprehensive, detailed, and beautiful. I should let you know at this point that I work part-time for Diane as an independent contractor, and I received an early-release copy of her new book, The 21-Day Sugar Detox. Despite getting a free copy of the book, the opinions that follow are entirely my own and were not influenced by my professional relationship with her. When I first heard that Diane was working on a print version of the 21DSD, I thought […]

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Gobhi (Curried Cabbage)


One of the easiest vegetables to make Indian-style is gobhi (green cabbage). It cooks quickly and requires just a few ingredients to make it flavorful and delicious. Cabbage is also available for most of the year, though fall and winter are probably the best seasons for buying it at its peak flavor and its cheapest price. Take a trip to your local farmers’ market and get some fresh gobhi! Though it seems like it might not offer much nutrition, green cabbage is an excellent source of vitamin C and vitamin K, and it provides a good amount of fiber, folate, and manganese. Red cabbage packs a heavier nutritional punch because of its additional antioxidant content, but I find that it is too tough and has a strong flavor that it better suited to different preparations. I prefer green cabbage if I want to cook it Indian-style.

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Half Indian Pantry Staples: Dahi (Homemade Yogurt in a Crockpot)

Homemade yogurt in a crockpot

My in-laws use yogurt regularly in their Indian cooking, and sometimes my mother-in-law makes her own. Several years ago, she showed me how she makes it, and she gave me some of hers to use as a starter. Her method is essentially to boil the milk (always whole milk) for a while, then cool a bit, add the starter (which I believe she purchases at the Indian grocery store), and then place in a glass/ceramic container in an unheated oven until it is cultured. I tried this, but I didn’t love the result, and I felt that it was too unpredictable: what temperature do I heat and cool to? What if my oven isn’t warm enough? What if the yogurt doesn’t set? And most importantly, what if I don’t like the way it tastes? Truth be told, homemade yogurt often tastes richer and more flavorful than the store-bought variety. It […]

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Baigan (Eggplant) Chutney

Blended to a smooth consistency

Chutneys are a type of condiment and are a regular addition to many Indian meals (especially in South Indian cuisine). They are eaten in small amounts and serve to break up the flavors of the main dishes. Chutneys can be made of just about anything (fruit, vegetable, herb), and can be savory or sweet. I learned how to make this Baigan Chutney from the same auntie who taught me to make Stovetop Tandoori Chicken and Lemon Rice, and it is delicious!

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Indian Wedding: Part 2 (The Clothes and Jewelry)

A lineup of family members at a wedding. My mother-in-law is in the burgundy sari on the far right.

Indian clothing and the accompanying jewelry are some of the best parts of attending an Indian wedding. Since I don’t go to many other Indian functions, going to an Indian wedding gives me the chance to wear beautiful, colorful, bejeweled clothes that I would never wear in my day-to-day life. In fact, the first few times I wore Indian clothes, I felt very self-conscious since I didn’t grow up wearing such sparkly, shiny, richly-textured outfits. I am also usually one of the few white people at these functions, and I felt a bit awkward wearing clothes that were not part of my cultural tradition. Luckily, the reaction I get most often from Indians is that of being impressed: some types of Indian clothes can be difficult to wear elegantly, and apparently I do it well. I’ll let you be the judge. One of my favorite parts of going to an […]

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