Tag Archive | ginger

Sunshine Ginger Smoothie



imageStay healthy, boost the immune system, and keep the body energized with this super delicious and excellent source of “Vitamin C” packed Fruity Sunshine Ginger Smoothie. The delightful taste of your favorite mixed fruits like papaya, strawberries,plums, apple and pineapple with a piece of super anti-oxidant fighting ginger, a generous amount of honey and a huge shot of Orange Juice with the super added touch of my all time favorite “TURMERIC POWDER” all blended together. This is a smoothie that is close to impossible not to try out.

Things we should know about the “Influenza Season” also known as “flu” season. The timing of a flu is close to impossible to predict, it’s some what very unpredictable because the “flu” season varies in different parts of the country  and from season to season. The most common seasonal flu typically arrives between October and May. In parts of the world the common peaks of the flu season is around December and February.


It’s also very different to predict how/what the flu season will be like. The “FLU” season as mentioned before is very unpredictable in numerous ways. Flu season comes around every year, the flu spreads every year, but it’s very difficult to determine the timing, the severity and the duration of the season. Again, all these common factors varies from one year to another.

Some of the most common symptoms of the flu are:

People who have the flu often feel some or all of these symptoms:
  • Fever* or feeling feverish/chills.
  • Cough.
  • Sore throat.
  • Runny or stuffy nose.
  • Muscle or body aches.
  • Headaches.
  • Fatigue (tiredness)
  • Some people may have vomiting and diarrhea, though this is more common in children than adults.


“What should we do to protect ourselves from the flu season”

There are many different options we are given to protect ourselves from the flu. One of the most common recommended yearly by our doctors, pharmacist and health officials is the “flu vaccine” . The vaccination is for everyone from 6 months and older, this has to be the first and foremost important step in protecting ourselves against the flu. Health officials announce it every year that we should start getting vaccinated as soon as the flu vaccine becomes available. Normally, these vaccines are ready and available by Mid-October and the best part now about these “flu vaccines” is that they’re “FREE” at least where I live in Canada. Also, they’re no longer  just available at the doctor’s office, these vaccines are readily available to be taken at many pharmacies, community health centers and flu clinics.

There are many other preventive things we can do to stay healthy and protected this flu season:

  • get your flu shot early
  • wash your hands often
  • avoid touching your eyes and face
  • do not share personal items such as drinking cups
  • cover your cough or sneeze
  • do the fist bump instead of shaking hands

These are facts and information that is readily always available to use through our local health centers, doctors office, pharmacy and the internet. I have also read up on many different factors relating to the “flu season”, “Influenza”, prevention, and also participated in classroom sessions learning about the prevention and protection. I believe that the number one protection and prevention starts at home. 🙂


I’ve shared many different smoothie and drink recipes that will help you stay protected, help boost the immune system and energize the body to stay protected all throughout the season. Be sure to try out some of these everyday smoothies; Orange Immune Booster JuiceFruity Turmeric SmoothieCold Buster Ginger-Turmeric Drink, and Tropical Turmeric Smoothie.


Fruity Ginger Smoothie

Prep Time: 10 minutes

Total Time: 7 minutes

Serving Size: 2

Fruity Ginger Smoothie

Vitamin C packed stay healthy Fruity Ginger Smoothie


  • 1 1/2 cup - frozen Mixed Fruits - papaya, pineapple, strawberry, plum and apple
  • 1/2- 1 inch piece - Ginger; chopped into small chucks
  • 1 tbsp. - honey
  • 1 tsp. - turmeric powder
  • 1 cup - orange juice


Blend all together into a nice smooth consistency and enjoy!





Dal Dhokli

Authentic “Surti” Gujarati Style Dal Dhokli


Dal Dhokli is a very traditional Gujarati dish eaten in many Gujarati households, it’s considered to be comforting food a one-dish meal. Dal Dhokli is made with the same traditional Gujarati Dar flavors, but is infused with a perfect combination of spiced whole wheat atta diamond-shaped dhoklis. These spiced dhoklis are added into the dal and simmered til nice and soft and the dal is semi-thickened topped with a nice flavorful mustard seed, red dry chili and thinly sliced garlic tadka.


Dal Dhokli is a very common dish, too me this dish is nothing new, but Yes! I’ve seen dal dhokli recipes posted on many different blogs and watched many different shows presenting this recipe and I’ve notice one difference in all of them…… everyone seems to have their own version of making it. That’s why I’m going to share my version ….which I had learned to make from my mother the really authentic “SURTI” style.

Again, no recipe is right or wrong we just have our own ways and methods of preparing. This recipe is full proof, it may seem like there’s a lot of ingredients or preparation and cooking time seems long. Trust me, once you try this one out you’ll definitely fall in love with it also and master it in no time.


When I think of dal dhokli, it reminds me of eating pasta tossed and simmer in a nice flavorful semi-thick lentil soup. Except this dish has a combination of sweet, spicy and sour taste. Dal dhokli can be eaten just the way it is topped with freshly cut onions or enjoy it with a side order of rice, plain rotli or chapati (Indian Flat Bread).

Hope you enjoy making this dish as much as I do. Check out the full recipe and let me know what you think. Enjoy!


Dal Dhokli

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 4-5

Dal Dhokli

Scrumptious and delicious comfort food Gujarati Dal Dhokli


  • ½ cup - Tovar dal - pigeon pea lentils
  • 2 cup water
  • ½ tsp. - turmeric powder
  • 10 – 12 curry leaves
  • 2 garlic cloves – thinly sliced
  • 10 – 15 – raw peanuts
  • 2 tbsp. - oil
  • ½ tsp. - mustard seeds
  • ½ tsp. - cumin seeds
  • 2 dry chilies
  • 1 tsp. - red chili powder
  • 1 tsp. – green chili paste
  • 1 tsp. – fresh grated ginger
  • Pinch of asafetida (hing)
  • Few fenugreek seeds
  • Jaggery (gor) according to taste
  • Lemon juice according to taste
  • ¼ cup fine chopped coriander
  • Salt according to taste
  • 2 cup of water or according as need
  • 2 cup- whole wheat flour (atta)
  • 1 tbsp. - oil
  • 1 tsp. - red chili powder
  • 1 tsp. - coriander powder
  • ¼ tsp. - turmeric powder
  • ½ tsp. - carom seeds ( ajwain )
  • Salt according to taste (approx. 2 tsp.)
  • Warm water as required for kneading the dough


For Dhokli Dough

In a mixing bowl take whole wheat flour (atta), add in salt, all dry spices, carom seeds, oil and give it a good mix.

Add in warm water in small quantity at a time.

Mix and knead into smooth soft dough.

Cover and keep the dough aside for 15 minutes.

For Dal

Wash the Tovar dal properly add in 2 cup of water. Pressure cook the dal for 4 – 5 whistles or till it gets cooked.

When dal gets cooked, turn of the flame and allow it to cool down completely. Then empty cooked dal into a larger vessel add in 2 cups of water and using a hand held blender; blend dal till nice and smooth completely combined with water.

On medium high heat keep dal to boil. Add in fenugreek seeds, peanuts, curry leaves, green chili paste, fresh grated ginger, jaggery (gor), turmeric powder, lemon juice and salt to taste. Stir and let it come to a boil.

Divide dough into 4 – 5 equal portions.

Roll out portion into large size 1- 2 mm thick roti.

Cut them into diamond shape or square shape using knife or pizza cutter.

Add each piece into boiling dal. I between keep stir well to avoid sticking to bottom of pot.

Cook till dhokli is nice and soft and completely cooked. Stir in between. If more water is needed add in ½ cup at a time.

Prepare Tadka

Heat the oil in a small pan.

Once oil is hot, but not smoking; Add mustard seeds and let it splutter.

Then add cumin seeds and sliced garlic. Let garlic cook for few seconds till golden brown. Add in dry red chili, hing and curry leaves and turn of heat. Remove from flame; add in red chili powder, mix and immediately pour prepared tadka over ready dal dhokli top with freshly chopped coriander leaves and give it a good stir.

Serve dal dhokli hot with your favorite side dish of rice, rotli or bhakri.






Ginger Coconut Spinach Linguine

imageIt’s really hard to get back to things after a very long break. This summer has been filled with many different exciting and entertaining events. Just finished up with my younger brothers wedding, also celebrated my sons 5th birthday, Janmashtami and Ganesh Chaturthi. The complete atmosphere was filled with lots of happiness and joy, family flying in from different parts of the world. Feasting on rich and authentic Gujarati, Punjabi and Italian food, dancing to a mix of music til the feet begin to ache. All said and done …there’s no better place like home and no better time than to spend it with the family!

Well, back to the norm and trying to get away from the super rich and heavy authentic Indian food for a bit ….only a short while. 🙂 Well, that’s exactly what this recipe calls for it’s super simple, but completely yam ma yam delicious Ginger Coconut Spinach Linguine. Italian food is one of my favorites, but this time I decided to give it a bit of twist and add in ingredients that are normally used in Asian cuisines like “ginger” and “coconut milk”.  This is a completely healthy and vegan dish.


It’s slightly sweet with a hint of gingerly spiciness, this green linguine is tossed in a smooth creamy coconut milk, spinach, ginger, garlic and pesto sauce. This pasta is made with an amazing flavor with a combination of Italian and Thai, but the best part is that it’s super fast to make and when all put together is completely out of this world and completely healthy!

Many people don’t like the flavor of coconut milk, but coconut milk is considered to be healthy. Yes, it contains fat …but I would consider it good fat unlike some other nuts. It’s nutritious and rich in vitamins and minerals. Many coconut products have become very versatile in cooking like coconut oil, coconut flour and coconut flakes. I not only use coconut for cooking, I use it to make many different kinds of drinks and smoothies.


Green linguine is a mix of two cultures it’s got pasta and pesto which is very commonly used in Italian cooking and then it’s got the Asian twist of coconut milk and ginger. When all these ingredients are combined together, it creates a super magical creamy smooth sauce that is irresistible. The best part of this green linguine is that when re-heated and eaten the next day ….it taste even more scrumptious! 🙂


Ginger Coconut Spinach Linguine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 5-6

Ginger Coconut Spinach Linguine

Super simple and delicious Ginger Coconut Spinach Linguine


  • 16 oz. - linguine, dry (half a pack)
  • 1 Tbsp. - olive oil
  • 4 garlic cloves, minced
  • 2 1/2 Tbsp. fresh ginger, minced
  • 1 can - coconut milk
  • 2 tsp. - sugar
  • 2 tsp. - lemon juice
  • 1 tsp. – salt
  • 1 tsp.- garlic powder
  • 1/2 tsp. fresh black pepper
  • 1 tbsp. – Pesto Paste
  • Red pepper flakes, to taste
  • 2 large handfuls of fresh spinach


Bring a large pot bring salted water to a boil for the pasta. Cook pasta according to package Drain and apply little bit of olive oil all over pasta and set aside until ready to use.

In a large pan heat the oil over medium low. Add the garlic and ginger. Sauté until raw fragrant is gone, about 3-5 minutes.

Remove from heat; add in the coconut milk, sugar, lemon juice, salt, pepper, pesto, garlic powder and red pepper flakes. Return to heat; Stir well and bring to a slight simmer over medium heat.

Now, add in the spinach. Cover and simmer for about 5 minutes over medium low, until the greens have wilted.

Let mixture cool down for 5 minutes; Transfer to a blender and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, and then transfer back to the large pan and stir in the cooked pasta to coat. **if you feel sauce is too thick add in a bit of water to adjust**

Serve Ginger Coconut Spinach Linguine hot.


Spinach can be substituted with your favorite green.

The recipe has been adapted from http://www.produceonparade.com/produce-on-parade/ginger-coconut-green-linguine.