This post is sponsored by Little Leaf Farms but all opinions are my own We’re spicing up the classic fattoush salad with smoked paprika and turmeric laced chickpeas and a sumac herb vinaigrette because more antioxidants, more flavor and a total party in the mouth  I love using Little Leaf Farms crunchy, locally and sustainably grown lettuce that is fresh year round – it truly takes this salad to the next level. I hope you love it as much as I do. Spiced Chickpea Fattoush Salad Recipe Serves 2 as a main or 4 as a side Ingredients 1 can of chickpeas, drained and rinsed 1 tablespoon olive ..read more

We recently lost my father in law, Ismail to a long, heartbreaking battle with Parkinson’s disease. It’s safe to say that my love for cooking and my self-taught culinary ‘expertise’ was deeply influenced by Ismail who was a brilliant, classically trained chef in his own right. I am committed to keeping his memory alive for my kids, husband and myself through his wonderful recipes. This black bean soup is emblematic of his style of cooking — unabashedly packed with flavor while still paying homage to classical techniques. It’s loosely inspired by Cuban black bean soup with hints of cumin and d ..read more

  I recently shared some simple, spiced, sauteed mushrooms on my Instagram stories and so many of you wanted the recipe so despite it being a no recipe recipe, here we are!    Daily intake of mushrooms is associated with a lower cancer risk. They are also great for our gut microbiome and our immune system and this is a simple, delicious and fool proof way to enjoy them.    This recipe is really intended to demonstrate that you can use spices in the simplest ways every single day. Instead of waiting for that special recipe to pull out your spice collection ..read more

  It’s Thanksgiving! And soup season! And this soup is everything you need this week and beyond. It’s luxuriously creamy without heavy cream, complexly flavorful with warming, aromatic, antioxidant rich spices and super good for your body, mind and soul. I hope you dig it. Happy Thanksgiving!   Speedy Spiced Butternut Squash Soup RECIPE Yield serves 4 Ingredients 2 tablespoons of olive oil 2 tablespoons of butter or vegan butter 1 yellow onion, diced 1/2 teaspoon minced ginger 1/4 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 tea ..read more

  This post is sponsored by Spindrift which pairs beautifully with these comforting, delectable tacos. Check out Spindrift’s vibrant flavors here. Chana Masala Tacos because I was craving a Taste of Home. Home is India. Home is Brooklyn. So a Taste Of Home naturally combines flavors from both my homes. Home is a feeling where we are loved, content, at peace, grounded and these tacos make me feel all that and so much more. Food truly has the power to transport us back home and for that I am so grateful. Now let’s cook! Chana Masala Tacos with Cumin Scented Avocado Crema! RECIPE Yield 12 ..read more

Aloo Muttar or potato and peas is a dish I grew up eating in India and it’s easy to whip up and totally delicious.  If you’re on social media you are likely no stranger to the nutrition wars and frankly, misinformation that is making so many folks feel overwhelmed and confused about what to eat for health.  I consider it my job to cut through the noise and share science-based advice that can help us live healthier disease free lives. The rampant demonization of real whole plant foods — oats, potatoes, lentils! leaves me shaking my head. These foods have been part of healthy ancest ..read more

Welcome to a new series where I spice up the classics for greater health benefits and flavor.  I love a good, comforting bowl of potato leek soup but I wanted to up the ante. I layered in anti-inflammatory turmeric, black pepper to add a nice bite, but also to improve the bioavailability of the turmeric and fresh ginger into the classic recipe. A dash of Calabrian chili oil and fresh herbs at the end sealed the deal for me — YUM! As we have all heard by now, turmeric contains bioactives like curcumin (but also others) that have demonstrated inflammation balancing, gut health, brain hea ..read more

Quinoa is an ancient superfood or technically a super‘seed’ classified as a whole grain. It’s been cultivated for 5000 years across the Andean region of South America. It has complete plant protein (all 9 essential amino acids), fiber, vitamins, minerals and phytonutrients making it a nutrition powerhouse. Unfortunately many people think it’s bla and stay away from it. But that’s about to change with this recipe! Garlic, turmeric, lemon, cilantro jazz up this ancient seed / grain and I promise this spiced up version will turn the biggest quinoa hater into a quinoa lover.  RECIPE Yield ..read more

This Chickpea Shakshuka is made plant-based with chickpeas instead of eggs. Don’t get me wrong I do eat eggs and like them but if I can add more fiber to a meal without compromising on flavor I’m going to do it. This was DELICIOUS. I hope you love it too  RECIPE Yield serves 4 Ingredients 1 chopped onion 2 tbsp olive oil 3-4 minced garlic cloves 1/2 tsp each red chili flakes 1/s tsp turmeric 1 tsp ground cumin 1 tsp smoked paprika 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp ground allspice 2 tsp tomato paste 2.5 cups chopped tomatoes (with their juices) salt and pepper  1 ..read more

Star anise contains Shikimic acid which when combined with quercetin (found in things like onions and apples) has anti-viral properties. Ginger contains immunity-supporting phytochemicals, and of course turmeric and cumin and chile too. They all come together in this easy soup that is tasty, cozy and deliciously healing for the body and soul. RECIPE Yield serves 4 Ingredients 2 medium sized butternut squash one chopped leek (white and light green parts) 2 tbsp olive oil 2 cloves minced garlic a 1 inch knob of ginger (roughly minced, leave the peel on which has a ton of anti-oxidants) 1/2 ..read more