January 2015 • andrea leigh co
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kashmiri curry stir fry

In December, we watched The Hundred Foot Journey, a story about an Indian family who reestablishes their family restaurant in France after a tragedy in their homeland. It’s also a story about a love for food and the nuances of putting together a dish and how strongly a meal can evoke memories of ones loved and gone. Perhaps, it’s no mystery then of why Jesus had us remember His sacrifice with bread. And though this recipe could not do justice to a traditional Indian curry, I find it rather tasty. I took inspiration from this curry sauce, added my own …

raisins & almonds

Little did I know when I learning to play “Raisins and Almonds” on the piano as a child, that it would become one of my favorite snacks. Mostly I was puzzled by the title and the lyrics and wondered why a child was comforted by their mother singing about raisins and almonds. Now I understand. Trying to eat a mainly whole foods, plant-based diet that is low on carbs and sugars rules out a lot of mainstream snack options. Raisins + almonds to the rescue. If I was into superheros they would be my Batman + Robin… a dynamic duo …

keeping fresh herbs fresh

This cooking tip is one I learned from my mom. Since a good number of my favorite lunch, dinner and dressing recipes call for fresh parsley and cilantro, but in smaller quantities than are available for purchase, I found I often was pitching copious slimy remains of unused herbs. Mom to the rescue. She suggested storing the herbs in a jar of water inside the fridge. It worked! Now my herbs last one-two weeks, which gives me more time to use them up in recipes. Since I still find I can’t use all the herbs before they wilt, my next …