Monthly Archives: October 2014

Homemade Almond Milk

home made almond milk-9405These days I am making more homemade almond milk than ever, hubby and daughter are training hard for our first Bahrain Challenge, a triathlon coming up on the 6th of December. Although we have no lactose intolerant or vegans in the house and we are not pushing out dairy products, almond milk is another option to replace dairy milk when needed. A basic homemade almond milk has two ingredients, water and raw almonds, you can add sweeteners and flavorings but I tend to leave those out as we are not always using the almond milk for the same purpose. I do like to add a pinch of sea salt to enhance the flavor when making. Not a fan of almond milk in my tea or coffee but use almond milk (or coconut milk) with some recipes when baking and cooking, and of course in smoothies and porridge. Continue reading

Dr. Weil’s Curried Cauliflower Soup

Curried Cauliflower Soup-9084One way to discover a new cookbook is to join a cookbook club and cosy Words Bookstore and Café hosted their second cookbook club evening. Each person prepared a dish from Andrew Weil’s “True Food Cookbook” and my contribution was a healthy vegan Curried Cauliflower Soup. Each recipe is catered towards a persons well-being and all can easily be prepared at home. A cookbook club is a fun way to explore and taste recipes from a cookbook you might not have bought and a great way to socialize with fellow foodies. The “True Food Cookbook” is available at Words Bookstore and Café, Bahrain. Continue reading

Turkish Pumpkin Dessert with Tahini and Walnuts

Pumpkin Dessert-9044-2Back from a stay in Istanbul and I am still amazed at how many people could be in one place, the city was heaving with a sea of people. Also, it was an important religious holiday (Kurban Bayrami) and many places closed for four days, but we still managed to fill each day. On this visit I signed up for a Culinary Backstreets Turkish cooking class which I came across on Istanbul Eats. The Pumpkin Dessert was one of the Turkish dishes prepared during the class. Pumpkin and tahini are favorites of mine and I wasn’t sure I would enjoy this combination as a dessert, but I was pleasantly surprised. Continue reading

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