I love a protein-packed one pot meal loaded with greens. Especially, when it's made with ultra nutritious moringa. There is a reason why moringa tree is call a ‘miracle tree’. The leaves are rich in antioxidants, in a whole slew of vitamins and minerals, fight inflammation, lower sugar and cholesterol.

It would seem as though the spirit of Ottolenghi joined me in the kitchen today & inspired this FRESH BUTTER BEANS & PURPLE YAM SALAD W/ HERB CHIMICHURRI. Doesn't it look like something you'd find in one of his cookbooks; veggie forward, gorgeous contrasting colors, paired brilliantly with herbs?

One of the most forgiving and unfussy bake is a crumble. Super adaptable to the fruit you have at hand. Rhubarb crumble is quick to assemble and gluten free! The sweet-tart rhubarb flavors are paired with vegan cardamom ice cream. Even if you aren’t lactose intolerant or vegan, the vegan cardamom ice cream made using coconut cream is delightful! It’s deemed to be a household hit.

Indian tomato soups aren’t as tart as those I find in the U.S. or the more frequent bisque-style ones. I reckon there is a higher inkling for sour than tart for Indian taste buds. This soup hits just that note with pepper, a little of garlic and bay leaf. It’s non-fussy to make, and with homemade ghee-roasted croutons (see recipe), it’s super comforting.