Sept 15 I ISRAELI SHAKSHOUKA

Israeli Shakshuka is a traditional breakfast in Israel. It’s easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it’s mouthwateringly delicious. READ MORE 


Sept 05 I CREAMY JAMAICAN CAJUN PASTA WITH SHRIMP AND ANDOUILLE

Early this year I visited Jamaica.  It was there that I met one of the resident chefs, Ricardo, who created beautifully prepared pasta any way you like it. I thought this was the perfect opportunity to see how genuine Jamaican pasta might taste, so instead of telling him what I wanted, I asked Ricardo to create one of his favorite pasta dishes for me. In minutes, an inspiration was born!… READ MORE


Aug 24 I GINGER TAMARI ALMONDS

Ginger Tamari Almonds is one of those snacks that satisfy whatever craving I am having. I like to say they are Asian inspired because of the combination of Ginger, Tamari, sweet Medjool dates and garlic, but my friend Laurie, who created these little gems, is hardly Asian. READ MORE


Aug 17 I SPEAKING JAMAICAN PATOIS

Earlier this year, I vacationed in Jamaica with a few of my girlfriends. Little did I know that I was about to find a home away from home in the beauty of the Jamaican people and their breathtaking… READ MORE


Aug 17 I PEACH SCHNAPPS POPSICLES WITH FROZEN RASPBERRIES

When it comes to cold ice cream and popsicles on a hot summer day, just like my kids, I can never say no. But this year, I have decided to act like an adult. Introducing my Peach Schnapps Popsicles with Frozen Raspberries, another fun summer creation in my adult line of summer popsicles. If you love the flavor of sweet peaches, you will absolutely LOVE these! READ MORE


Aug  07 I TLAVHE RED LENTIL SOUP

This Tlavhe Red Lentil Soup recipe is healthy, easy to make traditional “Suryoyo” lentil soup with a touch of lemon and spiciness that brings out the subtle flavors of the Middle East. READ MORE


July 26 I PERSIAN EGGPLANT  KHORESHET

When it comes to Persian food, my recent favorite is Eggplant Khoreshet, a traditional Persian stew made with eggplant, tomato, onion, and a choice of meats including chicken, beef, or lamb. “Khoresh” or, as some spell it, “Khoresht,” is a Persian word meaning “stew dish.” The combination of eggplant, tomatoes, chicken, and a unique blend of spices, makes this dish so uniquely delicious that, like me, you may want to make it again and again. READ MORE


July 12 I MINI ITALIAN BREAKFAST EGGS BAKES WITH ROMANESCO BROCCOLI

A quick, easy, and healthy breakfast idea you can make in under 25 minutes. Use your favorite ingredients to design your own recipe. Make it dairy-free, vegetarian, meat lovers, or just the ingredients you have in your refrigerator for a simple breakfast idea the entire family will love. READ MORE


July 06 I Meet Ariel Ewefada of Birth Twin Cities

As a cultural food and lifestyle blogger, I often have the privilege of experiencing foods and traditions from cultures all over the world. Sometimes it’s easy to assume that the most interesting people come from places far away with lifestyles and stories completely different from our own. On the contrary… READ MORE


July 04 I CHINESE SPICY SHAVED BEEF BITES

This dish is made with a few simple ingredients and typically eaten cold as an entree or appetizer.  The beef imparts a stand-alone flavor so deliciously distinct that all you really need is a side of rice and a lovely vegetable dish for the perfect Chinese meal.  READ MORE


June 28 I PERSIAN DOOGH

Doogh is refreshing Persian drink, made with yogurt or milk, salt, mint, and fizzy or plain water. The beauty of this beverage is that you can adjust the ingredients to suit your personal taste. Add a little more salt, use fresh or dried mint, choose milk or yogurt. READ MORE


July 20 I ARUGULA SALAD WITH TAMARI MARINATED MUSHROOMS

What defines this salad are the zesty marinated mushrooms. The mushrooms are a bit pungent since they marinate in garlic, ginger, and Tamari, yet it balances out nicely with the peppery arugula and the Parmigiano-Reggiano with its sharp, fruity/nutty taste and slightly gritty texture. READ MORE


July 16 I MENDHI DESIGNS – A TRADITION OF LOVE

I have always found the unique, rich heritage of cultural traditions to be fascinating. A few years ago, I had the incredible privileged to be the Maid of Honor in my friend Roshani’s wedding. It was one of the most elaborate and beautiful ceremonies I have ever seen. Her parents were… READ MORE


July 13 I BANANA CHOCOLATE COLLAGEN SHAKE

If you haven’t heard by now, amino acids have taken center stage in the world of food and health. The number of people who are actively seeking healthier skin, hair, and nails is growing and more people are adding supplements to their daily diets is growing. Because of this, collagen peptides have made their mark on the health and wellness scene in a very big way. READ MORE


July 06 I CHINESE EGG AND SHRIMP POTSTICKERS

Who doesn’t love potstickers? The first time I posted this photo of my newly assembled potstickers, my social media feed blew up with likes. There is just something enticing about biting into a hot tender potsticker filled with all kinds of flavorful goodness. READ MORE


JUNE 30 I MORROCAN LAMB CHOPS

Like most food we eat today, Moroccan cuisine is influenced by a fusion of neighboring culture and nations. This particular genre of food uses an extensive variety of herbs and spices, bringing flavor and excitement to traditional Moroccan dishes like Tangine, Zaalouk, Harira, and Couscous. One of my personal favorites is Moroccan Lamb Chops. READ MORE


June 27 I Gray Home +Lifestyle

Right off the shores of Lake Minnetonka, Minnesota sits a charming little lake town called Excelsior. Bustling year round with a spectacular selection of specialty boutiques, restaurants, a farmers market, an old-fashioned ice cream shop, a brewery, and a very busy nightlife filled with summertime festivals and concerts. But one of my favorite places to visit while in Excelsior is… READ MORE


June 23 I DAIRY-FREE CASHEW CHEESE

Years ago, I learned how to make nut cheese and it is still one of my favorite dairy-free recipes. Cashews, in my opinion, make the most delicious nut cheese of all. Unlike almonds or other hard nuts, you don’t have to pre-soak cashews in order to process them into a smooth creamy spread that is ready to eat in under 5-minutes. READ MORE


July 16 I RUSSIAN STUFFED PEPPERS

Russian food is something of an anomaly in the Midwest. Even in my home town, Minneapolis, which has made it’s mark on the map as a city with some of the best dining experiences. There are many wonderful things about food from this culture and area of the world. However, the thing I appreciate most is the creative use of basic ingredients and the simple cooking techniques that go into making dishes that are as distinct as the Russian culture itself. READ MORE


July 09 I HOME MADE KOMBUCHA

Some years ago, kombucha became a popular beverage that was showing up at Wholefood stores and other co-ops. Since I wanted to see what all the fuss was about, I decided to give it a try. My initial reaction was a tug of war between hating it and liking it. The more I sipped on this bubbly effervescent tea, the more my taste buds adjusted. Before I knew it, I was hooked. The only problem was… READ MORE


Jul 05 I NOWRUZ PERSIAN NEW YEAR

Each year beginning in March, I hear my Persian girlfriends talk about celebrating Nowruz and how excited they are for this time of year. It wasn’t until I started writing my book that I decided to investigate this tradition a little closer, discovering… READ MORE


July 01 I MINI PANCAKE STACKS

Mini pancake stacks are the perfect solution for serving pancakes to a large crowd. Top your stacks with your favorite berries to create a breakfast everyone will love! READ MORE

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