Pistachio & Brown Butter Icing Cake

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This delicious and moist tea cake has a beautiful soft crumble. When paired with the brown butter icing, be warned – it can be deliciously addictive! A thick slab of this undeniably good pistachio cake cannot be devoured without a strong cup of Indian chaa. You’ll be thanking me later.

I’m really enjoying the weather. The crisp spring air blowing through the window makes it the perfect excuse to sit down with a slice of freshly home made cake. Now how many times you decide to do that during a day is entirely up to you.

Go ahead and try this recipe. You are going to love it!

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Crunchy Walnut and Carrot Salad

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Hormone-supportive crunch! This salad is full of fiber, antioxidants, and omega-3’s from walnuts. These nutrients are essential for hormone balance. They also contribute to radiant skin. The sweetness of cherries and pears keeps it satisfying without spiking blood sugar.

Crunchy Walnut and carrot salad with sweet cherries and juicy pears. All of this crazy goodness enrobed in a simple olive oil vinaigrette.

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Fenugreek In My Spice Cupboard

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Fenugreek Seeds (methi seeds) have a bitter taste and distinct sweet aroma. This little but mighty flavorful spice is largely associated with Indian cooking.  The seeds tempered in hot oil, release a pungent yet sweet maple syrupy fragrance. They are hard little angular nuggets of mustard yellow with a little indentation in them. 

Often, fenugreek is dry roasted and ground to a powder. It is then added to pickles to balance out the tart and spicy flavors. Alternatively, it can be added to curries during the cooking process. The hard seeds are sometimes soaked over night and made into a dry curry seasoned with spices.

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Chai Spiced Pound Cake with Cardamom Honey Glaze

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The teatime cravings are real. I’ve made this deliciously spiced cake a couple of times for my family and it has been a hit. It was swiped in a day! It’s moist, buttery rich and super delicate. The spices are just enough and not too overpowering. It tastes great hot out of the oven or even better the next day with a layer of butter and a cup of hot tea.

Well I can’t say that I’ve been eating much cake recently since I still can’t tolerate the wheat but every now and then I sneak in a slice. I have been playing around with gluten free flours and they work for me but they don’t give that amazing crumble that you get with a wheat flour.

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Egg Fried Rice

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This is by far my most favorite thing to do with leftover rice. I made this frequently after a long day at work in New York City. Especially when I came home to a bowl full of rice left over from the night before. It’s so quick and easy to make you’re going to love it!

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