It’s 5 P.M. Somewhere!!

Watermelon and lemon frozen blend! With a hint of ginger.. Sweet and spicy!

1 cup of frozen watermelon chunks
1 Tbsp lemon juice
1/2″ ginger root peeled
1 Tbsp simple syrup (optional)

Blend all together! Add 1-2 Oz. of white rum if it’s 5 P.M. 🙂

Roasted veggie jam!

Perfect roasted veggie jam! 

Perfect why? Use it as a dip, topping for burgers, spread for sandwiches or a unique side! Flavored with just the simplest of ingredients.. Fresh summer vegetables, herbs, garlic and good quality Olive oil.

Pick your favorite summer veggies.. Zucchini, eggplants, squash (without seeds), tomatoes, onions and eggplants. Add 3-4 cloves of garlic in the mix.

Wash, dry and chop them into chunks. Roast in a preheated oven at 375 degrees for 12-15 minutes with a generous drizzle of Olive oil and sea salt.

Let cool completely. Add a handful of roughly chopped basil leaves. Rough chop using a blender. 

The mixture will look like this. Check for salt and pepper.

To every cup of the veggie mixture, add 1/4 cup of good quality Extra virgin Olive oil. Let the mixture stay in the fridge for at least overnight. Put it out in the counter for at least 30 minutes before serving.

Tomatoes!! Summer’s fruit!

You know summer is here when you see these beauties in all kinds of colors at your local farmer’s markets..I have actually grown to love tomatoes through the years… You can eat them raw, stewed, fried, grilled, roasted.. The possibilities are endless..

Try my “Crisp” baked tomato slices… I cover each slice with a mixture of homemade breadcrumbs and parmesan cheese and a drizzle of Olive oil and bake them at 375 degrees for a golden brown crunch on top and a soft center.. Season with salt and pepper…Serve them with some toasted points and lunch or snack is served!

Bringing the beach home with me

Bringing the beach with me.. Try my Cardamom tropical smoothie.. All you’ll think of is a cool summer breeze and a hammock.. Well, by the beach 🙂

To serve 1 generously

1/4 cup of each
Plain yogurt, 
Splash of OJ and coconut milk…
2 pods of crushed cardamom seeds
Sugar if needed..
1/2 cup of Ice 

Blend it all together till smooth.

Cookout season is here!!

Try my “Chopping board” pesto in your burgers the next time.. Recipe for the pesto here:

Season with salt and pepper and extra parm if you like cheese (like me) !
Grill to your liking and enjoy!

Also try a cool, refreshing and colorful salad! Combine grated carrots, chopped up broccoli and mangoes! Toss in Olive oil, lemon juice and season with salt.. Let rest in the fridhe for atleast 30 min for all the flavors to marry..

Have a great weekend!

"Chopping board" pesto.. Take 2!!

Recipe for my fabulous “Chopping board” pesto here:

Marinate fish (or your choice of protein) in this amazing pesto. Season with salt and pepper.. A lil dash of Olive oil and some butter on top. If using fish, bake in a preheated oven at 350 degrees for about 12-14 minutes. Finish off with a big squeeze of lemon!!


Kathi meethi seviyan

 Laced with green chillies, sweet coconut flakes, and lemon juice, this light and savory snack is bound to tickle your tastebuds… Perfect for this gray and rainy weather with a hot cup of chai!


Boil a cup of vermicelli in 3 cups of salted water for about 2-4 minutes till al-dente
Strain over the sink for atleast 15 minutes
Temper 1 tsp mustard seeds, a few curry leaves, 1 Tbsp cashew bits in  2 Tbsp of OO

Add 1 green chili chopped, 1/2 cup of sliced onions and  2 minced garlic cloves.
Cook for about 4-5 minutes till the onions turn pale. 

Add 2 Tbsp of sweetened coconut flakes/powder
Mix well. Add the vermicelli. Season with salt, pepper, 1/2 tsp turmeric powder.
Mix well gently. Vermicelli is very delicate so fold the mixture instead of patting it down. 
Finish with a big squeeze of lemon.
Serve hot or at room temperature. 

Fashion and Food! A celebration !!

What a beautiful weekend! I had the utmost pleasure and privilege to organize a birthday party for a dear friend. (Yes, we still like to celebrate our birthdays.. And yes we like presents too !! :-))

So, to make this birthday party a little unique and fun, I combined this girl’s two loves!!
Fashion and food!! 
(Well, I have to say all my friends share the same love! Thank goodness!!)

All set for the party!

I teamed up with a great little boutique in town “Bevello” to throw a bombshell bash for our fashionista birthday gal and a few of our equally enthusiastic and fashion forward friends.

The birthday gal, I and a friend

We started the afternoon with some much needed bubbly and a lavish spread of cheese, fresh fruits and chocolate bits..


With the whole store to ourselves, the gals had a great time trying clothes and accessories in a no pressure environment!

We had a great time! Ali and Haylie who helped us at the store were so much fun and delightful to work with. You should totally check them out!!

Ali, the fabulous store manager and I!
My sis, mom and I
The gals!! All “shopped” out!!

After a great couple of hours dropping “stacks” (of cash), we headed to Vivace!


They have a great brunch menu, live music and BOTTOMLESS mimosas!! ‘Nuff said!
Overall, a great time was had by all!! Not only the birthday girl had a great time, so did her well wishers :-)…

Roasted "carnival" veggies and cashew parsley "chopping board" pesto !

Bring the best looking side to your neighborhood cookout this year!
Roasted “carnival” veggies and cashew parsley “chopping board” pesto tossed with noodles!
Easy, healthy and packed with flavor!

“Carnival” veggies include eggplant, zucchini, radishes, turnips, cherry tomatoes
 and so much more!
Season with Olive oil, salt, pepper and dry oregano
Bake at 375 degrees for 8-10 minutes
“Chopping board” pesto includes garlic, parsley, cashew nuts
Add some Parmesan and chop away
Healthy drizzle of Olive oil and season with salt and pepper
Toss all with cooked, rinsed noodles.
Finish with a drizzle of extra virgin OO.