Geetha's Kitchen

A quarter of a cup of this spread has a goodly amount to protein - 7g! and of course plenty of other good nutrients. Similar to the Green  Seed Butter  and the Chickpea Spread , it is a lovely dip or spread with an abundance of nutrition and great taste. Variation: Use 1/2 cup each of sunflower and pumpkin seeds. A pinch of cayenne is great in the spread. 2 or 3 tablespoons of vegan mayo maybe used also instead of the lemon juice and mape syrup. About 5- 10 servings Ingredients: 1 cup raw sunflower seeds 1 cup raw almonds 1/3 cup finely chopped celery 1/4 cup finely chopped red onion 2 tablespoons chopped fresh Dill or Parsley 1-2 tablespoons maple syrup or agave nectar 2 tablespoons lemon juice 1 teaspoon ground black pepper 1/2 teaspoon sea salt Optional Ingredients 1/3 cup finely chopped pickles 1/3 cup finely chopped/grated Carrots 1 teaspoon kelp granules Method: Put sunflower seeds and almonds into a large bowl, add plenty o...

Here is a much celebrated Italian rice dish; I have added a little Indian influence of Ghee and sambar powder :)! It is similar to the Indian Kichdi or Bisi Bele Rice in idea as well as texture. Enjoy! I generally do not use any broth; the vegetables and the herbs provide ample flavor. If you like to use broth instead of water, you certainly can make home-made vegetable broth with all the trimmings from the vegetables and simmer them gently in fresh water to cover with a clove of garlic or two, a coarsely chopped tomato, an onion and a potato each, a sprig of each of the herbs mentioned below, and a little salt. When cool, strain and discard all the vegetable pieces and use the broth as you wish. If there is extra broth, it can be frozen for later use in soups or other recipes. Note : I always make a little extra because it tastes so good the next day. Serve with crisp fried or roasted papadams, a fresh green salad and/or  raita . The yogurt in the raita, the lenti...