I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.
A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.
Oh my gosh! I can’t tell you how much I’m in love with this heavenly after dinner treat. Actually it’s an any time treat if you ask me, it’s so darn good! And …. sshhhh… Don’t tell anyone there ain’t a speck of cane sugar in here. Yes, you heard me. Seriously there isn’t any sugar and don’t get me wrong, there aren’t any icky artificial sweeteners in it either. It’s pure and clean. Made with date syrup, cocoa chips and grass fed butter. These delightful balls are then rolled in unsweetened cocoa and cocoa nibs.
Again… it has been a tad bit too long since I wrote to you last. As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂
Anyway, let me tell you what I’ve been up too. I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Well, of course it’s ghee. Ghee all the way baby!
I could so do with a Banana Puri right now. Been working really hard on a new project and wishing I had a couple of these to keep me going.
A little blast from the past. Although, I would use grapeseed oil for frying now. Enjoy!
If you’re craving something not too sweet and delicious with your coffee or tea (chaa), this is the recipe for you. I won’t beat around the bush, but I struggled a little thinking of the best way to describe this to you. The puri is not, by all means, meant to be soft and fluffy like a beignet or doughnut. It is rather solid, moist and crunchy all at once. I ate these puris countless of times during my childhood. If I had to put a finger on it, I would say the banana puri to me is the equivalent of a doughnut to some, that is if we were talking about childhood nostalgic foods.
If you’re lucky enough, when you’re frying the puri’s they puff up into these balloon like disks, creating a hollow center. I love peeling away this layer and eating it…