Love thy Earth

In Sri Lanka people mostly live with the nature especially in villages. Still utensils that are made out of palm leaves, wood, and other natural materials are still in existence. I still remember when we were kids, we used put seeds like coriander, papaya, and chili and watch them grow. The most happiest part is… Continue reading Love thy Earth

Coconut Almond Crepes with Macerated Berries

Ingredients: Pancake: ½ cup all-purpose flour 1 ¼  cups milk 1 egg 1 tablespoon cooking oil Pinch of salt Butter for skillet Coconut Almond Filling: ½ cup almond meal ¼ cup finely shredded unsweetened desiccated coconut 1 tablespoon sugar ¼ cup milk Berry Sauce: 1 cup fresh blue berries ½ cup fresh black berries 1… Continue reading Coconut Almond Crepes with Macerated Berries

Pasta with Roasted Broccoli and Kidney Beans

Ingredients: 4 oz Pasta such as Rotini 4 oz dried kidney beans 2 large portabella mushrooms 1 medium red bell pepper 1 small head/bunch broccoli 1 tablespoon chopped sun dried tomatoes 2-3 tablespoons feta cheese 1 – 2 teaspoons extra virgin olive oil Pam/oil spray Salt and pepper to taste Method: Cook pasta and drain… Continue reading Pasta with Roasted Broccoli and Kidney Beans

Kale and Carrot Stir Fry

Ingredients: 2 cups finely shredded fresh kale leaves ½ cup grated carrot ½ cup water 1 teaspoon chili powder 2 tablespoons shredded unsweetened coconut 2 teaspoons canola oil ½ cup chopped red onion 3-4 dried red chili broken into 2 pieces   Method: Wash and dry kale leaves.  Once they are dry shred the leaves. Add… Continue reading Kale and Carrot Stir Fry

Crunchy Almond Crepes with Orange Sauce

Ingredients: Pancake: ½ cup all purpose flour 1 egg white 1 tablespoon canola oil 1 teaspoon sugar ¾ cup 2% milk/soy milk 1 teaspoon orange peel Filling: ¼ cup generous whole almonds toasted ¼ cup almond meal/almond flour 2 tablespoon 2% milk/soy milk 1 teaspoon sugar ½ teaspoon vanilla extract Sauce: 1 cup fresh orange… Continue reading Crunchy Almond Crepes with Orange Sauce

Bulgur with Shitake Mushrooms and Bok-Choy

Ingredients: ½ cup bulgur 1 ½ cups water 1 teaspoon oil 8-10 dried shitake mushrooms 1 red bell pepper 1 cup button mushroom 2 small bunch bok-choy 4-5 garlic cloves 2 teaspoons canola oil ½ teaspoon chili paste Salt and pepper to taste Method: Wash bulgur thoroughly In a covered saucepan, bring water to a… Continue reading Bulgur with Shitake Mushrooms and Bok-Choy