Superfood Snack

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Do you have those mid-afternoon cravings like me? If you do, then do try making these at home. These are wonderful, delicious and ever-so-simple to make.

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  1. 22-25 Mejdool dates
  2. 1 cup of jumbo oats
  3. 1/3 cup pecans
  4. 1/3 cup walnuts
  5. 1/3 cup almonds
  6. 2 tbspns watermelon seeds
  7. 2 tbspns sunflower seeds
  8. 1 tbspn organic honey
  9. 1 ½ tspn fennel seeds
  10. 1 tspn salt
  11. 1 tsp of extra virgin olive oil (optional)


  • Roast the fennel seeds and then the nuts in a pan, and place them in a blender to blend them into a not-so-fine powder
  • Next, blend the oats and fennel into a fine powder. You can blend oats and fennel seeds together.
  • If the dates are bit tough, then soak them in warm water for about 10 minutes and then de-seed them. Blend the deseeded dates in a processor till an almost fine paste.
  • Now start combining the processed nuts, oats, fennel, dates, and the watermelon seeds and sunflower seeds and honey (and oil, if you are using).
  • After everything is well combined, flatten the mixture out and cut into shapes.
  • The mixture is a little sticky, so you may want to line your plate with a grease-proof paper.
  • Have them immediately and/or store them in the fridge. They keep well for little more than a week.


Orange-Cardamom-Chocolate Cake (Egg-less, Dairy-free cake)

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Hope you are all doing well. I know it has been some time I posted; and been some time I posted a cake.

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However, sometimes, you just have to have a cake, with chocolate A chocolate cake! Or atleast a cake with chocolate frosting! Right?

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Though we used oat flour and wholewheat flour in it, this cake turned out moist like the cakes you get in bakeries, except that this is a comparatively healthy version of the same. Feel free to change the icing part to something you prefer. I used something that I thought was better for us. Also, instead of cardamom tea, you could use normal tea with a hint of cardamom powder, if you like. Place a bag of cardamom tea in recently boiled water and brew it for about 3-4 minutes for a concentrated version.

The cake keeps well for 2 days (not in the fridge; I just left in covered on the countertop). We had it for breakfast and it seemed another healthy option aside from an omelette, focaccia, or toast.



  1. 1 ½ cups oat flour
  2. ½ cup whole wheat flour
  3. ½ cup vegetable oil
  4. 1 ½ tbspn coconut sugar
  5. 1 heaped tspn baking powder
  6. ½ tspn salt
  7. Zest of 2 juicy oranges
  8. ½ cup orange juice
  9. ½ cup of cardamom tea


  • Preheat the oven to 180C.
  • In a large mixing bowl, combine the flours, salt, baking powder, sugar and zest.
  • In another bowl, add the hot tea, orange juice and oil; mix well to combine these wet ingredients.
  • Combine the wet ingredients and dry ingredients and make a smooth batter.
  • Divide the batter into 2 small baking dishes/cake moulds, and bake for 35-40 minutes, until a skewer inserted comes out clean.
  • After this, let the cakes cool down completely before going ahead with the icing.


  1. 200 g Cottage Cheese
  2. 200 g Unsweetened Dark Chocolate (preferably more than 60%)
  3. 4-5 tbspns warm milk


  • Break up the cottage cheese and add it to a food processor. Process it with a tbspn of warm milk.
  • Chop finely and melt the chocolate either on a double-boiler or the microwave, until smooth and silky
  • Add it to the processed cottage cheese and process again till everything combines homogenously.
  • Decant the mixture into a bowl and mix it thoroughly, and add the remaining milk, to make it a silky mixture.
  • Place this mixture in the fridge for about 10 min, and ice your cake after this.


Tomato + Hazelnut Pesto Pasta

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Home-grown vegetables have a completely different taste, and I have proof for that, and I am sure you agree.

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This time, I grew tomatoes and basil, organically of course, and so, I have good reason to make pasta.

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  1. 10 vine tomatoes
  2. 120-150g hazelnuts
  3. 300g wholewheat spaghetti (or any pasta of your choice)
  4. 1 dense stalk of basil
  5. 4 cloves of garlic
  6. Salt
  7. Extra virgin olive oil


  • Cook the pasta till they are aldente
  • Meanwhile, soak the hazelnuts in warm water for about 10 minutes, and chop half the tomatoes roughly
  • Drain the nuts and add them to a food processor with the chopped tomatoes, half the basil leaves and some starch from the cooking pasta
  • Process this mixture till it forms a smooth pesto, adding a tbspn of oil in between
  • Season with salt and pulse again
  • When the pasta is cooked, add the pesto, and combine well
  • While serving, chop up the remaining tomatoes, pluck some more fresh basil from the stalk and dress the pasta. Drizzle with olive oil and enjoy!

Orange Buttermilk Cake

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Hello, after a long time. The past month has been hectic for us, travelling, and family dinners, and luncheons. May be this week is the start of a more peaceful time period. This cake is an ode to that.

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An Orange Cake is a testament to Summers and Monsoons for us. We get these small oranges that are really sweet and juicy, and deserve special treatment. So, here goes:

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  1. 1 cup Oat Flour
  2. ½ cup Whole Wheat Flour
  3. ¾ cup Buttermilk
  4. Juice and Zest of 3 small Oranges/2 medium ones
  5. ½ cup vegetable oil/canola oil
  6. ¼ cup organic Honey
  7. 1 tspn vanilla extract
  8. 2 tspns baking powder
  9. 1 tspn salt


  • Preheat the oven to 180 C.
  • In a large mixing bowl, combine the flours, zest, salt and baking powder.
  • In another bowl, mix in juice, buttermilk, honey, oil and vanilla extract
  • Slowly combine the wet and dry ingredients, and make a smooth batter.
  • Pour the batter into a lined loaf tin, and bake for 30-40 minutes, until a skewer inserted comes out clean.
  • Let the cake cool completely, and then drizzle with honey and serve.