You need:
1 cup chopped pineapple
1-2 carrots (peeled & juiced separately)
1-2 apples or pears (peeled)
Few slices of fresh ginger

Directions:
* Prepare the carrots first by slicing and juicing them rather than blending.
   You could also blend them. Both are good.
* Add the carrot juice to the pineapple and blend.
* Blend apple or pears.
* Add fresh ginger.

(if necessary add a half cup of water)

The taste is pretty good! Fruity and light.

These are pretty traditional dishes of Southern India. I first learned cooking from a wonderful woman in Mysore. I called her cooking, "1-2-3. ready" because she made it look so easy. Trying it myself was a different story. I also took lessons from another Indian lady in Kerala and was able to brush up on my techniques.Overall, learning the art of Indian cooking from an expert is key. I learned two very valuable things about Indian cooking that really could be applied to all cooking.

First, preparation is key. Cutting, slicing, dicing, mincing and having everything prepared cuts down on  time, fumbling around and allows you to do many things at the same time.

Second, spice, spice and more spice!. But it is not just any spice as it is the order. As well, adding the spice (not stirring it in right away) and letting it simmer are key to it being properly absorbed; helping to create a wonderful flavor and aroma with the vegetables.

MORE COMING SOON!

                              The baked and sliced eggplant.

                              Frying mustand seeds for the pulao.

There is nothing better than a home-made soup. Until recently I had never even attempted to try! Being inspired by a very good friend of mine who has 4 daughters, this soup is a combination of her creation and my own. However, you can add any vegetable you have in your fridge. In fact, the more the merrier.


First tip is start off with the hearty veggies allowing them to soften before adding things like spinach or less 'hard' ingredients. Second and most important tip is the order of your spices. This is something I learned from my cooking classes in India with Indian women. They definitely know the secrets of the kitchen. Allowing each spice to simmer on the top for a minute brings in more flavour rather than adding and stirring it in. Let it sit and brew then stir!

Here's how I got started:

1. Get a really big pot. This will give you more for tomorrow making great meals for lunch and/or dinner.

2. Fry 3 finely sliced onions with olive oil or ghee until translucent. Using 1-2 garlic gloves (diced) is also great. I have been using mustard seeds, which add another dimension to your soup (about 2 teaspoons).

3. Slice finely and add to the above carrots, beets and potatoes (if you like). Again, the combo is really up to you so be creative.

4. After these are cooked add 6-8 cups of cold, filtered water. Start adding the hearty vegetables first like the carrots, beets, parsnips, cabbage and potatoes. I used carrots, beets and later added broccoli. These were cut into small pieces. If you prefer a less chunky soap then cut the veggies into smaller wedges.

5. Let boil until these veggies are semi-soft. Nothing worse then a mushy veg so I don't overcook them.

6. Now add the less heart veggies like spinach. I also cooked quinoa and added it. I used about 1 cup.

7. Let cook and lower to simmer.

8. The best part, which gives the soup its flavour are the spices. As I mentioned, let each spice do its thing before you stir it in. This means it will sit on the top for a while and you'll see it melt. I used the following and in this order:

~ 1-2 tablespoon of sea salt
~ 1 tablespoon of fresh grounded pepper
~ covered the top layer with oregano
~ again a layer of cumin
~ another layer of curry powder
~ fresh or already grounded basil
~ small amount of ginger
~ layer of freshly grounded cloves

Remember you want each layer to sit a bit and then stir followed by the next spice.

9. Test and taste and if necessary add whatever spice you like or try something not mentioned here!

10. Bon Eating!

For most of 2012, I was travelling and had the good fortune and opportunity of being in 8 countries (Germany, Hungary, India, Switzerland, France, Italy, Austria and Spain). One of the special pleasures of living near the border of Germany and Switzerland is the relative easy access to some of the neighboring countries. France, Italy and even Austria are only a few hours drive.



One of the highlights was a road-trip to Alsace, a small village known as the "foreign domain". Over 75 years, it exchanged ownership between Germany and France. It now belongs to France and is understood as being a very important region politically in the EU.

So here's a very small town that I never heard of before, but that no one should think has no power of its own. Alsace is also a commune and perhaps better known for all its 'famed' and historical castles. The most famous and largest is the King's Castle or the Chateau du Haut-Koenigsbourg. It's probably the first thing you notice as you enter the village as it stands on an opposing mountain overlooking its world.


Like many castles I guess you could say it has seen its fair share of war, blood-shed and destruction. There are no clear details as to when the castle was built other than it first being mentioned in 1147. Perhaps during the years that lead to the 15th century it was peaceful and serene. By 1462, however, the castle had been attacked and burnt down. Following this it was abandoned for many hundreds of years. It was not until 1899 when a German Emperor of Wilhelm took it over to re-create a castle of the Medieval times. Ironically, he wanted to reconstruct the castle with the hope of reinforcing the unity between the Alsace citizens and Germany. After WWI the French took over the castle. However, the more fitting word 'confiscated' more accurately describes the turn of events. Given the long history of absence it is difficult to determine what really happened--when and how.

And again, like many castles it has been the inspiration for poets, writers and including Walt Disney's Sleeping Beauty despite being overgrown and deserted. Since the castle was completely destroyed it has been criticized as being a 'fairy-tale' castle and because most of it was reconstructed to the taste of a German Emperor. Some facts include the Tower being 14 meters too high and a general over-emphasized link to German nostalgia.

As luck would have it the day we headed out it was incredibly foggy and raining. The last castle we visited we were in the same weather conditions. we started late in the hopes the fog would lift but when we arrived at the castle it was closed. Our visions of her are only from the outskirts. Determined not to make a trip in vain we drove back into the village and dined at a lovely French restaurant and hotel (Aux Ducs de Lorraine).

It's on the odd occasion that I drink a glass of wine. And I have to say it would have been  absurd not to and especially in this region of France! Alsace is a gorgeous scene of green that looks like endless vineyards. They specialize in dry and sweet wines, roses and reds. A nice, white (sweet but not too sweet) glass is perfect. The French also know how to dress a table with simple elegance---a white table cloth, silver cutlery and fine bone China.

This is easy and fun. It's also perfect for an intimate dinner. I added tomato wedges for a visual effect.

I was first introduced to kimchi while living in South Korea. It is the fermented cabbage dish of Korean food; the great staple with rice. I've always wanted to try making it, but thought it was too complicated because traditionally it's stored in large crock pots and buried in the ground. However, this recipe made it easy by using mason jars and stored in the fridge or a cool place. For these reasons it's called the 'casual' kimchi.  

If you are not familiar with kimchi it is packed with lots of minerals and vitamins especially vitamin C. It is usually made with fish and shrimp sauce, but this recipe offers a great substitute. Koreans also  claim eating kimchi during the winter prevents the common cold, flu, cough and the sniffles. Some even eat it for breakfast! 

* 1 Chinese cabbage (medium)
* 1 tablespoon sugar
* 1/2 cup chilli powder
* 2 inch fresh ginger
* 6-7 garlic cloves (minced)
* 2 tablespoon red miso paste or Thai curry paste
* 6-7 scallions (minced)
* 1/2 cup water


Prepare the Cabbage 
Cut up into small pieces and add 2 tablespoons of salt on top. 


Prepare the Paste 
Add all the ingredients above, stir and blend for 45 seconds.



Next Steps
Scrap out of the blender and mix together with the cabbage. 
Use gloves or just enjoy the messiness of it.  
Add 3/4 to 1 cup of water.
Taste and add more sugar or salt as you like.
Jar tightly to ferment for at least 1 week. 
Place in the fridge around the 2nd or 3rd day.

More Great Benefits of Kimchi 

There have also been studies indicating it may prevent colon cancer. The garlic and spices stimulate the secretion of pepsin in the stomach and activate the bowels. It certainly is not for the faint-mouthed because good kimchi has a strong tang and can be nicely spiced.  In my opinion, kimchi might be something of an acquired taste but if you fight colds during the winter you really may want to give it a try!