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Feeding My Skin

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Feeding My Skin

Acne has been part of growing up for the last 14 years. I no longer fight it; instead I nourish my skin through allergen free, plant based whole food.

02/02/2021

For my birthday this year, I baked a flavorful Orange Cake topped with glazed Orange slices. This cake hits the sweet spot of citrus flavor, mildly sweetened and perfectly light to be a tea time cake! I’m grateful and overwhelmed by the unconditional love I receive. I wonder how I got this lucky, to have rich, meaningful relationships that have stood the test of time and distance. Love you all! Thanks again for accepting me, and cherishing me for who I am, for all my flaws and goodness alike! ❤️❤️❤️

01/02/2021

This is hands down my fav recipe from 2020! Here is what makes these Brussel Sprouts special
1. Loads of Fiber, makes a great appetizer to combine with salad for dinner. Yum!!!
2. High in Antioxidants: reduces inflammation and improves blood sugar control
2. Air Fried - meaning minimal oil, and retains most of the nutrients thanks for the amazing Christmas present! 🎁 💝
3. 20 mins from start to finish
4. I pair this with a delicious cashew dressing from - massive flavor explosion!

Gut health is the key to Skin Health!!

10/19/2020

Spiced Peach Pluot Pancakes!
Last weekend, I was really craving waffles from my fav spot in town and we didn’t find outdoor seating and the take out times didn’t make sense either. This inspired me to make warm banana pancakes topped with spiced peach and pluot ( a plum variant) for Sunday Brunch! ❤️😋🍐🌸🥞😍 P.S spending my Sunday with this delish stack, hot chai and binge watching Madam Secretary!

🥞

10/13/2020

My least favorite thing about fall is the minimal, almost non existent fruit choice. Pluot is a hybrid variety of plum that is still available towards the end of the season. And, I threw in some grapes for flavor 😋🥰🍇❤️💐🍂🍁 Embracing fall by modifying my fav summer recipes! Fruit Crisp with Pluot, Grapes, Chia Seeds, H**p Seeds and Walnuts.

What’s your go to autumn fruit?!

🍁

10/03/2020

Woke up craving pancakes, and turns out my pantry had enough and more to make a delicious stack of 🥞
Figs and Raspberries are my fav summer fruits and I just can’t get enough of them; especially now that summer is ending. Bye bye, Summer and Welcome, Fall! 🍂 ☀️ ❤️ 🍓

09/02/2020

Fresh Organic Pesto from the garden, anyone?! I’m feeling light, fresh and flavorful with this delicious basil-spinach walnut pesto flavored with garlic and lemon 🍋 ❤️😋🍾🍝

08/11/2020

Summer does not always mean berries and cherries, it’s the season of Mangoes. Raw Mango Rice 🥭 seasoned lightly to accentuate the sour flavor. If you end up with Mangoes that aren’t quite raw, just add a little tamarind to get that flavor to hit your taste buds just right ❤️ 🌱🥭

08/07/2020

In the name of comfort food, I binged on Masala Dosa, after resisting and giving in to my cravings finally! 🌱💕

08/04/2020

Mango- Blueberry Crisp. Summer Fruits bring me so much joy, and are soooo ridiculously tasty, to the point where I wonder if it’s just one long dream of delicacies! I modified my crisp recipe to include Mangoes & Blueberries, and I have made them twice in 4 days! ❤️🌱

08/03/2020

For eternal weekend Poha cravings, giving into it wholeheartedly with no guilt EVER! I sincerely cannot remember a time when I felt guilty after a Poha Marathon session. I was introduced to Poha in college, where it wasn’t just breakfast food, but it was food for all times of the day, especially late night snacking, while I pretended that I needed this to keep awake and study. Reality was I’d pass out quickly after the 1am Poha and sleep ever so peacefully, with absolutely no worry in the World.

08/01/2020

Roasted Red Pepper Dip, inspired by the traditional Syrian Muhammara Dip! Less than 10 mins to make, and low calorie AF! I’m considering using this as a pasta sauce, stay tuned on that variation! ❤️🌱
Happy August!

Ingredients
2 medium sized Red Bell Pepper
1/3 Cup Cashew Yogurt
1/4 Cup Walnuts
1/2 Lemon Juice 🍋
1 Garlic Pod
1/2 Cup Coriander/ Parsley
1/2 tsp Cumin Powder
Salt 🧂
Black Pepper Powder
1/2 tbsp Olive Oil
Thyme ( Optional Topping)

Directions
1. Slice the Peppers in half and broil in the oven till charred.
2. Blend the charred Peppers and all ingredients together in a blender, you want to shop at a chunky consistency and not a purée.
3. Serve the dip with additional Walnuts, Olive Oil and Thyme (Optional).

07/31/2020

Happy Friday! Thinking about this Fresh, Plant Based Pesto Pasta, with Roasted Cherry Tomatoes and Olives! Did you know, my Pesto is loaded with Spinach cause why won’t we, right? ;)

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