As some of you may be aware, my mother passed away very suddenly two weeks ago at a very young age. She was my lifelong inspiration and best friend. I have been spending time with my family and am coming to terms with this difficult situation. I am taking comfort in the fact that she did not suffer for many years, and I am confident that she is in a better and more peaceful place now.

I just wanted to let you all know that I will be taking a short break from blogging in order to regroup and rediscover. As I have recently been going through my mother’s belongings, I realized how much she sacrificed in terms of her creative aspirations in order to be a great mother to my sister and I. It made me realize that life is so short and unpredictable, and we should all strive to follow our dreams and passion to the fullest. I will strive to live up to her expectations and hope to make her proud.

Thanks to everyone for your kind words and support. I will be back soon.

Divya

Hello hello! Today’s recipe is one of my favourites and was featured in my second online magazine. Since I’ve been trying to eat lighter this spring, this dish is perfect. These tacos are filled with stir-fried broccoli & carrot slaw, creamy guacomole, teriyaki salmon cubes and a generous sprinkling of pickled onions.

Tacos are one of the easiest things to make on a weeknight. Just cook some meat, grill a tortilla and throw in veggies for good measure and you’ve got a great meal! But, to take things up a notch, why not seek inspiration from the Far East? These teriyaki tacos are not only rich in flavour, but they are good for you too. Instead of chicken, they are made with salmon, which is a good source of omega-3 fatty acids and lean protein.
Note: This dish uses shredded broccoli and carrot instead of the usual shredded cabbage to increase the nutritional value. You can find this in the bagged salad section at most grocery stores.

 
So what’s your favourite taco filling? Leave a comment! ]]> http://www.flavourfiesta.com/recipes/salmon-teriyaki-tacos/feed/ 10 http://www.flavourfiesta.com/recipes/nashira-guest-post-chickpea-salad-and-pineapple-passion-chiller/ http://www.flavourfiesta.com/recipes/nashira-guest-post-chickpea-salad-and-pineapple-passion-chiller/#comments Wed, 04 Apr 2012 14:49:16 +0000 Divya http://www.flavourfiesta.com/?p=3787

Hello hello! I’ve been enjoying the gorgeous spring weather the past few days, although it’s still a little chilly here.  Can’t wait till it gets warm enough to venture outside without a jacket.

In the meanwhile, I’ve been enjoying some “spring cleaning” and “spring eating”! Spring is a great time to start eating lighter and healthier. So on that note, how about we try a healthy chickpea salad and a pineapple-passion fruit chiller?  Today’s delicious recipes are brought to you by Nashira, my dear friend over at Plateful. She’s one talented and inspiring lady who loves all things beautiful. Don’t believe me? Check out her site and don’t forget to check out her GORGEOUS pinterest boards. She really has any eye for pretty things.

Please welcome Nashira, the food blogger, food stylist, recipe developer & photographer at Plateful.

I randomly stumbled upon Nashira’s blog last year and have been a fan since then. Her blog stands out from the rest because of the time and effort she invests in not only creating flavour-packed recipes, but also gorgeous food photography. It’s hard to believe that she creates such beauty with just a point-and-shoot camera. She’s got talent!

Week after week, I’ve been visiting her space to learn something new and gain inspiration for my own cooking. I would highly recommend checking out her fish in coconut sauce, Nutella lava mug cake and butter chicken. Those are my favourite recipes from her site!

I enjoy her blog immensely, so I couldn’t wait to share my space with her and asked her if she could write a guest post for Flavour Fiesta. I’m so glad Nashi was able to share not just one, but two recipes with us! A beautiful pineapple passion chiller and a healthy curried chickpea salad! Delish!  To make things a little more interesting, I also asked her a few fun “interview” questions. Read on…

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A short interview with Nashira…

1. I love your food blog – it’s so fresh and inviting. What made you decide to start a food blog and how has the journey been so far?

After working for nearly a decade, when I stepped down from a flourishing career and found myself with the gift of copious time, I was completely out of sync. It was difficult to slow down, and I felt restless, lonely, and yes, unproductive. That’s when I was positively inspired to make use of the abundant time and channel the restless energy into something worthwhile, something that’ll make me feel good. The transition from boardroom to dining room didn’t happen overnight, but the journey has been exhilarating, full of surprises, promises, and discoveries. As is, I’m not a novice cook, I’ve been cooking for more than a decade now, ever since I walked down the aisle. But publishing my work—writing, styling, photographing—is new, and I’m enjoying the memories created with each new recipe I share with this world. Not to mention the connectivity, artistry and opportunity that comes with it.

2. Your pictures are always stunning! Where do you seek your inspiration?

Aw thank you, you are too kind to say that. I’m inspired by just about anything, or everything beautiful. The little-little things like an enchanting garden with pastel-colored flowers, a bouquet of pretty blossoming roses, bright blue sky with dreamy white clouds, the charm of rain speckled windows, lovely patterns on cotton fabrics, and most of all, the awe-inspiring images in glossy magazines, cookbooks, and of course the stunning photography on food blogs. When I’m truly inspired, I get downright whimsical and become this hopeful (or hopeless?!), wide-eyed kid at heart—someone who dreams of creating achingly beautiful photos to share with this world. Beautiful, delicious and hunger-inducing photographs. I try my best with the compact point and shoot camera that has been my steady companion thus far.

3. If you could only eat one thing for the rest of your life, what would it be?

Now, this is a real tricky one. Mmm, biryani! Nah-nah, it’s ice cream, or cutlets perhaps?!! See, it’s really hard to single out just one item when I have this weakness for spicy food, and sweet treats as well!

4. If you had to come up with the perfect dinner menu with recipes from your blog, which ones would you choose? (appetizer, main, dessert)

Cutlets for appetizers; chicken roast with ghee rice, raita and olive salad for the main course. And berry ice cubes with yoghurt froth for a light fruity dessert.

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It’s the time of the year that inspires us to put on our strappy sandals and crisp white dresses, make merry in the blooming outdoor gardens, and dash off to the seaside, dreamily slipping by the hours in the lull of golden sand and crashing waves—bliss. And most of all, it’s the time for lovely get-togethers with a few close friends, enjoying a tasty bite, as glasses are filled and refilled, to share the moment, before this beautiful season slips through our fingers.

I’m excited to share two of my simple, but favorite recipes, influenced by my Indian roots. Curried chickpeas salad is a delicious twist on one of the most popular North Indian dishes, chana masala. And the cold beverage is a delightful thirst quencher with tropical ingredients like pineapple and passion fruit, commonly found in the backyard gardens of our homes in Kerala.

The salad is an awesome mix of nutritious, delicious, and satisfying; it’s quick and simple too. And there’s so much to love about the drink—sunny yellow color, tropical flavors, heady scent—everything screams sunshine and beauty. Bonus? It’s vegan, gluten-free and dairy free too—sure-fire winner!

Serve them on their own, or together, for a small gathering, goes down well for any occasion.

Pineapple Passion Chiller

Pineapple, mint and lime blended into this invigorating summer cooler, dressed up with intoxicating passion fruit ice, transports you to a tropical paradise of its own. The enticing fragrance that wafts with each delicious sip is as refreshing as the burst of fruity, tangy flavors you’ll relish.

Moreover, pineapple aids digestion, and it’s soothing for upset stomachs— what’s not to love?

You can easily multiply the recipe for parties—serve it in a pitcher or punch bowl. Whatever, toast your loved ones with this fruity sip, and let the good times flow!

Curried Chickpeas Salad

I am a huge fan of quick, nutritious and great tasting food. And chickpeas—canned chickpeas, to be precise—top my list of such food.

Prepping meal is less of a chore when you are equipped with a can of beans—open a can, and you have cooked beans in less than 5 seconds, can it get any easier? See the benefits of cooking with chickpeas here.

With the spontaneous ingredient, chickpeas, you can make absolute easy salads, or something a bit more elaborate like this spiced meal I’m sharing with you today. Top it with your favorite veggies and fresh herbs, and you have a colorful, delicious and nutritious plateful. I’ve used cherry tomatoes, diced red onions and cilantro sprigs for topping, you can jazz it up with any fresh veggies you fancy. Serve it as a one-dish meal at anytime, or a snack.

So without much ado, here’s a salad that packs proteins from chickpeas and lots of antioxidants from tomatoes. Something to enjoy while sitting on the patio, chatting with your friends, delighting in the spring breezes.

And so I close, with a big smile and a happy heart. And, a big thank you to Divya for giving me this opportunity to meet her lovely readers!

Hope you have a wonderful weekend, and Happy Easter to those who are celebrating!

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Thanks so much Nashi for sharing these delish recipes and gorgeous photos with us! It was a pleasure having you here!

Let’s show Nashira some love by following her:

• Facebook
• Twitter
• Pinterest

  ]]> http://www.flavourfiesta.com/recipes/nashira-guest-post-chickpea-salad-and-pineapple-passion-chiller/feed/ 13 http://www.flavourfiesta.com/recipes/spinach-cocoa-and-berry-smoothie/ http://www.flavourfiesta.com/recipes/spinach-cocoa-and-berry-smoothie/#comments Mon, 02 Apr 2012 14:35:50 +0000 Divya http://www.flavourfiesta.com/?p=3767

Hello my lovely readers! Today, I’m sharing a delicious smoothie recipe that I also featured in my spring magazine. As you may have already noticed, I’m a HUGE fan of smoothies! And why is that? It’s because I’m usually lazy to have a proper sit-down breakfast in the morning, so a smoothie is a quick way to get all the nutrition I need to start my day. Today’s smoothie is rich in antioxidants and fibre. It’s also a great way to add some leafy greens to your diet without hiding them with sugar-laden fruit juices.

There was a time when the only smoothie I would make was a strawberry & banana smoothie, but things have changed now. I’m always experimenting with new ingredients to jazz things up.  Here are some of my favourite things to use to change up my smoothie routine:

1. SPROUTS
Sprouts are a rich source of a myriad of nutrients. Add them to your smoothies for a touch of “green” flavour and to add texture to your beverage.

2. INSTANT OATS
If you want to thicken a smoothie, add a few tablespoons of instant oats. For a smoother texture, soak them in water for a few minutes before adding to the blender.

3. ALMOND BUTTER
If you love the taste of almonds, add a spoonful of almond butter to your smoothie for a dose of vitamin E and several minerals.

4. TEA
Brew some strong tea and let it cool. Add to your smoothies for an antioxidant boost!

5. GOJI BERRIES
These berries are a rich source of vitamin A, vitamin C and also contain iron. To add them to smoothies, soak them in hot water to soften first.

6. CHIA SEEDS
Just a tablespoon of these seeds provides a significant amount of fibre and omega-3 fatty acids. Add directly to smoothies or as a chia “gel” (made by soaking the seeds in water).

7. COCONUT MILK
If you’re on a dairy-free diet and want something that tastes thicker than almond or soy milk, add some coconut milk to your smoothies.

8. CARROTS
Finely grate carrots and then add them to smoothies for a dose of vitamin A.

So…moving on to today’s berry, cocoa and spinach smoothie. It’s definitely easy to make and you could use any blender, but I highly recommend using a powerful blender to smooth out the spinach. Afterall, you don’t want big pieces of spinach getting stuck in your teeth!

If you’re on the lookout for a new blender that’s relatively inexpensive, but does the job, I recommend the Ninja blender. I’ve had mine for a few months now and absolutely love it. I don’t think I could live without it!

And if you’re looking for more fun smoothies, check out my strawberry-coconut smoothie & carrot cake smoothie from the spring issue of FF magazine. Just click below and enjoy!

What’s your favourite smoothie?

‘Hungry for Change‘ is a film that reminds me of ‘Food Inc.’ and other food-related documentaries because it discusses the ill effects of the modern day food supply on our health. But that’s where the similarity ends. ‘Hungry for Change’ takes the thought process one step further and talks about how our health is in our hands, even though the food supply may be flawed. We all know what’s good for us (fruits, vegetables, etc.) and what’s bad for us, yet we still make poor food choices. The film discusses why we do that and how we can take steps to change our lives without resorting to “diets”.

You can watch the trailer on Youtube or just click below. I think the trailer is a tad dramatic, but I promise the film is worth a watch! It is currently streaming for free until March 31st, so I highly recommend you take some time out of your day today or tomorrow to watch it.

The first part of film touches upon a number of topics including processed sugar, artificial chemicals and the direct effects of food on our both our physical health and mental health. The last half of the documentary shines some light of how we can make changes to our lifestyles without making it seem like a difficult feat. Here are a few takeaways:

• Even though we all know we shouldn’t consume too much sugar, it’s difficult to stop because it’s an addiction. Processed foods are “engineered” to taste good and that’s one of the reasons why they contain copious amounts of sugar. Reduce your processed food intake and you’ll automatically reduce your sugar intake.

• Low fat isn’t necessarily good for you. Manufacturers replace the flavour lost from cutting down the fat by adding SUGAR. Read your labels. They are there for a reason!

• Diet colas can make you gain weight, contrary to what you would think.

• Read labels very CAREFULLY. Just because the box says blueberry on the front of it doesn’t mean the product actually has any blueberries. If you read the ingredients, you’ll see that commercial blueberry bits are actually made with chemicals such as propylene glycol. Just eat real blueberries, forget the fake stuff!

• Change your definition of sugar. Most of us think of sugar as the white processed stuff, but sugar can be found in pasta sauces, breads, salad dressings and more. Again, read food labels or better yet, limit your processed food intake.

• Don’t diet – they don’t work! A better approach to eating is to consume whole, real foods. If you’re just starting to eat healthy, don’t start by eliminating foods from your diet. Start by adding healthier foods such as raw vegetables, olive oil, etc. When we eliminate something, we tend to crave for it all the time and that’s why most diets don’t work. Just start adding more fruits and veggies to your meals and over time it will become second nature.

• Chia seeds, aloe vera, parsley, cilantro and fruit/veggies jucies should be your new “best friends” – they will help cleanse your system.

• If you make healthy eating a lifestyle, you’ll get proper nutrition that will reflect on your skin. Healthy foods = beauty foods. Just eat right and you won’t need those toxic skin creams anymore!

So, have you watched ‘Hungry for Change’? What did you think of it?

As you may (or may not) know, I’ve been working on this issue for the past few weeks and was trying to wrap up all the finishing touches this week.  It’s taken a while, but it’s all worth it!

Here’s a peek of the front cover.

Spring is one of my favourite seasons because it evokes freshness and renewal. After a long drab winter, we can finally enjoy the bright colours of spring!

In this issue, you’ll find not only healthy spring recipes inspired by global cuisine, but you’ll also find tips on making homemade yogurt, decorating Easter eggs and even making DIY face masks. If you’re feeling adventurous, why not turn to page 63 and learn how to make homemade blueberry liqueur? This issue has a little bit of everything and you’re sure to find something that catches your interest.

The most exciting part of the spring issue is that you will “meet” a few of the most talented food bloggers from around the world. This season we have seven amazing guest contributors – each one is an inspirational woman with a passion for food. I hope you enjoy “meeting” and connecting with them! I wanted to thank these lovely ladies for their beautiful contributions and amazing recipes! A big thanks and hug to Nadia from Nature Insider, Manu from Manu’s Menu, Kankana from Sunshine and Smile, Nami from Just One Cookbook, Sylvie from Gourmande in the Kitchen, Callie from Rawxy and Tracey from CheeCha Puffs.

The last two issues have been a wonderful learning experience for me, but I wanted to take things further with this issue. Spring is the season of new beginnings, so it’s only fitting for me to start things with a new perspective. Not only did the magazine receive a “makeover”, but this issue is interactive! Which means more interesting links and videos for you to enjoy. To spot a link, just hover over the pages and you’ll see blue rectangles that will guide you to different links. So enjoy browsing around!

I really hope you enjoy this magazine and I would love to hear from you. What did you like? What do you want to see more of? I look forward to all your suggestions and comments.

To access the magazine, you can either click on the image below or access the magazine through this link. 

If you like what you see, “like” us on Facebook/Twitter and help spread the word!

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If you would like a full-sized pdf copy of the magazine to read or if you’d like to read it on your iPad, the magazine is now available through HP MagCloud in both print and digital versions! The digital version (which you can read on the iPad or your computer) is available for just $2.99.  All profits from the sale of the magazine will go to the Toronto Daily Food Bank, so please support a great cause! Click here to go to HP MagCloud.

Note: The print version is available as well on HP MagCloud, but I prefer the digital – it’s more green!

Flavour Fiesta Magazine – Spring 2012

Spring issue of Flavour Fiesta Magazine. A food magazine for foodies looking for healthy and flavourful cuisine inspired by global cuisine. In this issue, not only will you find recipes, but you’ll also find tips on making homemade yogurt, decorating Easter eggs and even making DIY face masks.

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Enjoy!

Cheers,

Divya

See you here tomorrow night! Can’t wait to show you the new issue!

Cheers,

Divya