Sugared & Spiced: An India-Inspired Luncheon

February 26, 2015

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While shooting our March Lookbook in India, it went a little something like this: snap some photos, eat something delicious, repeat. But here’s the thing about indulging so deliciously while traveling: it’s pretty hard to go back to the culinary status quo once you’re home. But who says you have to? We reached out to David Frenkiel and Luise Vindahl, the bloggers behind Green Kitchen Stories, an inspiring resource for healthy vegetarian recipes, for some help in keeping the ho-hum out of our home-again diets. Their party-perfect spread expertly balances spicy (Pebre & Taleggio Sliders, with a hint of habanero), sweet (Chilled Carrot Cake Bars, a recipe you’ll only find here) and nourishing (an immune-boosting Turmeric Lassi). Our suggestion? Invite your friends over, crank up our newest playlist, and spend the afternoon sipping, nibbling and bopping.

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Pebre & Taleggio SlidersMakes 12 sliders

WHAT YOU’LL NEED
For the Pebre sauce:

¾ cup pomodoro passata or good quality canned tomatoes

1 cup fresh, loosely packed mixed parsley and cilantro, very finely chopped

3 tablespoons cold-pressed olive oil

2 tablespoons apple cider vinegar or red wine vinegar

½ habanero chili, seeded and very finely chopped

½ spring onion, finely chopped

2 – 3 garlic cloves, very finely chopped

1 pinch coarse sea salt

Juice of ½ lemon

For the sliders:

Slider rolls

Taleggio cheese

Pickled capers, drained

Slices of fresh tomato

Leafy greens

HOW TO MAKE ITMix all ingredients for the sauce in a small mixing bowl. Taste and adjust the flavors. Store in an airtight glass jar in the fridge for up to a week. To assemble the sliders, add a spoonful of Pebre sauce to the roll halves and arrange taleggio, capers, tomatoes and greens on top.

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Chilled Carrot Cake BarsMakes around 18 bars

WHAT YOU’LL NEED½ cup pumpkin seeds

1 cup almonds or walnuts

12 fresh medjool dates, pitted

4 tbsp coconut oil

½ – 1 inch fresh ginger, minced

1 large or 2 small carrots, grated

1 cup oats

1 tsp ground cinnamon

1/3 cup dried coconut

HOW TO MAKE ITPlace pumpkin seeds and nuts in a food processor. Blitz for a short while until chopped into chunks (don’t mix it too long as you want the bars to have some crunch). Transfer to a medium bowl. Add dates, coconut oil and minced ginger to the food processor. Blend until you have a smooth, oily paste. Taste and add more ginger if you prefer a more intense flavor. Add the grated carrots to the food processor and give it a quick blitz to mix them with the date paste. Place the nuts and seeds back into the food processor, add oats and cinnamon and blitz quickly until everything is combined. Scoop into a cake pan, baking dish or a large plate. Use your hands to press down the dough into a rectangle that is roughly 6″ x 12″ and ¾” high. Sprinkle dried coconut on top. Leave to chill for a few hours in the fridge or freezer before cutting into 1″ x 3″ bars. Wrap them in wax paper and store in the fridge or freezer.

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Turmeric LassiRecipe from Green Kitchen Travels
Makes 2 large or 4 small glasses

WHAT YOU’LL NEED2 cups plain yogurt

2 ripe bananas

2 tsp freshly grated or ground ginger

2 tsp honey

Juice of ½ lemon

2 tsp rosehip powder (optional)

1 tsp vanilla extract or ground vanilla

3 – 4 teaspoons ground turmeric, or freshly grated turmeric root

Small pinch of black pepper

4 – 5 ice cubes

HOW TO MAKE ITPlace all ingredients in a blender and mix on high speed until smooth. Taste and add more yogurt if you prefer. Pour the lassi into glasses, and dust with more ground turmeric before serving.

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