A spicy pumpkin-based curry with pureed pumpkin, roasted pumpkin cubes and a coconut milk and vegetable-based broth. No tomatoes, grain-free and ultra soothing. Going to India last year (by myself) was the wisest, scariest, most satisfying thing I’ve ever done. I fell in love with the feeling of being free, I connected with myself in…
There is so much behind the scenes action happening over here! I’ve partnered up with a group of awesome individuals that are working with me to create some pretty radical stuff. Every project is just as exciting as the one behind it and I am ultra-proud of everything that we’re creating.
Trying something new can be scary, overwhelming and downright mortifying. Unfamiliarity makes our wildly active and fertile imaginations run rampant. The what-ifs start piling up and, before we know it, we have a mental list a mile long of why we can’t move forward with something.
The familiar warm tones of ginger, garlic and cumin filled every nook and cranny of our home this week. I made batches of the stuff. Eggplant curry and lentil curry, sweet potato curry and this easy chicken curry. We had a healthy Indian food feast. And it was good.
I love Indian food in a head over heels, madly, deeply, crazy, crushin’, love bug sorta way. I’m smitten. And there is no sign of it dissipating. But man, good luck finding Indian recipes that are ghee-free, dairy-free and oil-reduced. It’s like searching for a needle in a haystack!