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.

Cumin + Chocolate Sorghum Cookies

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It is perhaps the season of cookies for me! But the truth is that I have been making so many gorgeous combinations of cookies nowadays that I have almost lost track of the number. Here goes one more. This recipe is a sugarless one (no sugar added); however, if you like sugary ones, I suggest you add white sugar to make them as crunchy as these.

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This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.

  1. 1 cup sorghum flour
  2. 1 ½ cups whole wheat flour
  3. 2/3 cup extra virgin coconut oil
  4. ¾ cup milk at room temp
  5. 1 tbspn salt
  6. 75 g unsweetened dark chocolate, chopped roughly
  7. 50 g cumin seeds
  8. 2-3 tbspns water, room temp


  • Preheat the oven to 150 C.
  • In a large mixing bowl, combine the flours, salt and cumin seeds.
  • In another bowl, combine the wet ingredients, except the water; so, combine milk and coconut oil.
  • Mix dry ingredients with the wet ingredients and start making a dough by pulling the flour together with your hands/fingers. The dough may still be dry, so add in 2-3 tbspn of water to it, while kneading continuously. Now fold in the chopped chocolate.
  • You can rest the dough, if you like, for about 15-20 minutes. But it works just fine even if you want to work with it immediately too.
  • Divide the dough into 4-5 parts and start working with each part.
  • Sprinkle some whole wheat flour on a large plate, and start with 1 part of the dough. Roll it into a ball, place it on the plate, and start spreading it onto the plate with the tips of your fingers.
  • Spread it this way until you get a circle that is 3 inches in radius (approx.) and about ½ cm thick.
  • With a cookie cutter, or your choice of tools, cut out cookies and bake them for 25-30 minutes, turning the tray mid-way.
  • Let them cool completely before you store them away.

Alfalfa + Oats Cookies

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These cookies are low-fat, low-calorie, chewy cookies that are fit for breakfast or a snack with a hot cup of tea. This version is not too sweet, and therefore ideal if you are watching your weight, or are really not that fond of sweets.

Notes: Substitute light brown sugar with refined sugar if you don’t like chewy cookies, and prefer snappy ones. Substitute vegetable oil with coconut oil or melted butter, if you like. I have not tried melted butter, but I have tried coconut oil. The flavour is completely different with coconut oil; the cookies turn out equally good.


  1. 1 ½ cups wholewheat flour
  2. ½ cup rolled oats
  3. ½ cup vegetable oil
  4. ½ cup buttermilk
  5. ¼ cup almond milk
  6. ¼ cup packed light brown sugar
  7. ¼ cup organic alfalfa seeds
  8. ½ tspn pure vanilla extract
  9. ½ tspn salt
  10. 1 tspn baking powder


Preheat the oven to 150 C.

  • In a large mixing bowl, combine the dry ingredients – flour, oats, salt, baking powder, sugar;
  • In a separate bowl, combine the wet ingredients – oil, buttermilk, milk, vanilla
  • Mix the wet ingredients into the dry ones, and thoroughly combine.
  • Add the alfalfa seeds and fold these in, until it is a uniform mixture.
  • With a mini ice-cream scoop, scoop out equal amounts of the dough and bake at 150 C, for 25-35 minutes, turning the tray(s) half-way through.
  • Let the cookies cool completely, before storing them away.