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My experiments with my love for food
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A long long time ago or rather what feels like a really long time ago, I was juicing regularly and loving it. Although I havent done it in a while, my palms have been twitching to get the Juicer out.

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Waffles needn’t be just a breakfast thing you know. It could be but it could also make for a filling lunch, especially when you’ve found a way to make it flavourful and filling.

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The language used in the label is ‘Telugu’, the main language spoken in the south Indian state I was born in which was recently cut up into two states thanks to greed, conflict and war. I was taught to write in this language since I was 10 and I was a reluctant learner. I don’t do justice to the language when I speak it but I understand it very well. I consider the state my birth place and it saddens me terribly to see it torn up.

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My Mother is a strong supporter of fresh food - fresh ingredients, freshly made and consumed asap. At home although we cook for unexpected guests it is rare that we have left overs because she makes lip smackingly tasty food. Breakfasts are made and served hot, lunches packed and dinner made an hour before everyone is ready to eat. While all of this sounds like a dream, it isn’t always practical to expect. Which is why it helps to make a few ingredients ahead of time.

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Travel makes me happy. Returning to the nest makes me happy as well. I need to find a fine balance between the two or else I get home sick. Home is a continually changing destination these days. It’s more about where my favourite peepal are. 

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I think I’ve mentioned earlier how Oats flour plays a significant role in our home. After having been introduced to it more than a year ago by my Mom, we’ve been using up boxes of Quaker Oats like nobody’s business. Warming up a glass of Lactaid and adding two tablespoons of the Oats flour and some honey and fruits makes for a pretty quick and delectable breakfast. If time permits, Oats dosa is an all time favourite and can be whipped up in no time.

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Indian weddings are known for its flamboyance - the colors, jewellery, dance, music and the richness of it all. Additionally another important aspect to Indian weddings is the food. A wedding down south is judged by the number of desserts it serves it’s guests. The food is spoken about months and in some rare cases years later even after the bride and bridegroom are long forgotten.

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I was inspired to make this dessert thanks to a going away gift i got from a coworker ~ a huge jar of mandeline almond paste. I looked up recipes of cookies, cakes and then wondered if I could use it in traditional Indian gravies and finally decided on making a different version of the famed Kaju Katli » behold the infamous Badam/Almond Katli!

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As a south Indian I grew up eating these for snacks - Achappams - crispy, light, slightly sweet and fun! It wasn’t until recently that I found out that they were called Rosettes out here. 

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I stopped juicing two weeks back. I am not too happy about it but change happens and one must roll with it. So heres a quick list of all the blends we have had recently. 

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Yes, this one isnt juice. One day I was feeling super hungry after a glass of juice so I treated myself to some oats, milk and honey.

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The persimmon season has taken everything by storm especially the juicing group. I enjoy the times the persimmons are tender and juicy. We have been adding chia seeds on a regular basis as well.

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This color is a dead giveaway that we have beets! Yay! the texture, taste and everything I’ve said before about beets. DO i need to repeat myself? Coz I will, you know.

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This texture I am not too fond of. If you actually bit into the juice(you can do that) you could taste the leaves. As a matter of fact , i dislike biting into the juice simply because I am afraid I might bite into one of those treacherous(but good for you) greens.

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You can be sure that this texture is thanks to avocados and bananas. Smooth, slick, green and yet really sweet!

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This blend was a little spicy and tangy.

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Not to repeat myself but this color is only because of the beautiful beets. We also turned to adding flax seeds quite regularly.

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This blend was super smooth and quite filling. I think it was the heavy greens we used in this blend.

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Not my favorite blend. The juice was more watery and also not as smooth as I usually like it.

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The beets again! Great taste and filling. We had dragon fruit in this!

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This one had a big arse beet in it, persimmon, sweet potato leaves, cranberries, apples, spinach, kale, avocado, bananas, oranges, lemon, lime, kiwi, carrots, broccoli amongst a lot of other veggies…

Personally I enjoyed every bit of this juicing journey the past 4 months. I got to eat a multitude of healthy veggies and fruits and would love to try this again in a heartbeat.

Here’s wishing you all very happy holidays!