Tag Archives: food

I made oats upma last night. The cabbage was so pretty I didn’t want to chop it up.

Breakfast of Champions #itsalwayshummustime

A post shared by @ ellypdq on Apr 6, 2018 at 6:26am PDT

Homemade hummus. I could eat it for every meal.

I may or may not have lost my mind. I was out of popcorn (the horror!), so I ordered some from Amazon. SIX POUNDS of popcorn.

I made more oats upma. I may be a little bit obsessed with this dish. Normally you’d make it with semolina or even farina, but you can also use oats. I like rolled oats, because they have more body. If you use less liquid, they don’t get at all mushy (I hate mushy oats!).

It may seem weird to American palates to eat something spicy and savory for breakfast, but it’s no stranger than eating leftover pizza. And it’s nice to have a healthy alternative to sweetened cereals. The veggies are a nice addition, too. I’ve been making it the night before, and it keeps and reheats very nicely. (I’m using about 1 part oats to 2 parts veggies of whatever variety I have on hand. The latest batch had green beans, green onions, carrots, cabbage, sweet corn, and tomato. I also add lemon juice to brighten the flavors.)

Leftover oats upma for breakfast

popping mustard seeds in ghee

green and yellow beans

I made green beans from The Ayurvedic Cookbook. I didn’t have just plain green beans, so I substituted a mix of green and yellow. It was really tasty, and the tempered spices smelled amazing.

The top one is a traditional southwestern US chili spice blend. The bottom is something I bought in the Indian food section of the store. I have no idea if it’s hot or not, but I’m prepared for the worst.

I’ve been doing a lot of Indian cooking lately, so I ordered bulk spices. A pound of mustard seeds costs only slightly more than a small jar of them, so it makes no sense to buy them in small quantities. Same with turmeric.

I made falafels from scratch, for the first time. I used chickpea flour, because that’s what I had on hand. And I didn’t have parsley, so I substituted cilantro. They were easy-peasy to make–no harder than making them from a mix. I’ll be making these frequently!

I had them with sauteed brussels sprouts and basmati rice with tamari.