Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Coconut Cashew Sheera – A Quick Indian Dessert

Oh how I wish I had created this recipe when I was still on the SCD diet! Yes – not only is this recipe gluten free and sugar free but it is indeed SCD compliant!

Sheera is an easy indian dish that I like to call dessert but to many it’s breakfast. Sheera can be made with a variety of ingredients. The most common sheera that I know of is made with Semolina which is a very gritty flour, usually made from wheat. This is one of the Indian dishes I hold closest to my heart. In fact when I was a little kid I would pester my mom to make the wheat version of sheera for my birthday instead of cake. She would mould it into a nice round shape and stick a massive candle on it. Oh.. I even remember one time she shaped it into a heart. What amazing memories. So it’s been quite a sad sacrifice for me to forgo sheera since I’ve become gluten free.

Recently my mom gifted me a Tarla Dalal cookbook that focuses on Indian sweets. I’m a big fan of Tarla Dalal. Her books are one of the few that I like to Read More

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How to make Ghee!

A question like, “How to make Ghee?” for an Indian is similar to “How to make Rice?” asked off of the rice-eating world! In India, we eat Ghee with everything… Breakfast has it, so do our appetizers, entrees and desserts! The only thing *most* Indians don’t do is eat a spoonful of it, straight up… Although I wouldn’t be surprised if somebody does! I’ve never been a big fan of Ghee, but I do like it in some of my Dal’s and especially on my roti (as you see in the picture above!).

So what is Ghee? Ghee is clarified butter which is made by slowly heating butter until the fat and the dairy elements in butter, separate. The wiki describes how ghee is made from scratch very accurately! To be more specific, how butter is made from milk, and then ghee. I’ve grown up seeing my mom make it this way. I’ve never actually tried making butter from the US milk, so I’ve skipped this step. Some day… until then, I’ve mastered making ghee from sticks of butter… not rocket science, just simple home-made ghee… 🙂

Ghee

Makes: 1 bottle
Prep Time:
Cook Time: 15 minutes
Ready in: 15 minutes

Ingredients

  • 4 sticks of unsalted butter

Directions

1. In a Read More

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Mama’s Green Power Juice

Do you ever eat or drink something and instantly feel better? Like if you stopped, closed your eyes and paid attention you’ll feel your cells move.. vibrate.. almost like they’re happy. It’s an odd feeling and the only time I have really noticed this is when I’ve drank (okay gulped) a large glass of cool water after realizing I hadn’t drank anything all day.

But this Kale juice did that to me. After drinking it.. I actually felt a little lighter and just cleaner.

So.. obviously I looked into it. Otherwise this whole thing would just be weird.

According to wikipedia kale is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Kale is also a good source of carotenoids. People consuming diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses.

How amazing! I actually felt the effects!

This is why I’m sharing this recipe at this month’s Go Ahead Honey It’s Gluten Free. The theme that wonderful blogger Maggie set is “Foods That Heal”. Well from everything I’ve read – Kale certainly does heal.

Enjoy!

PS — This is Read More

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H’s Grilled Stuffed Portobello Mushroom

Do you have recipes that you eat like maybe once a year but when you do it’s because you have an intense craving for it? This recipe is like that for me. I think I’ve had it a total of 4 times in my life. And it’s really not my recipe. It’s Sonia’s husband’s. And I’m sure he’ll pass on the claim-to-fame to someone else given how humble he is.

The first time I had it was at Sonia’s place. Sonia’s hubby made these as a BBQ option for the vegetarians. At the time I didn’t even eat fish.. so to me BBQs were a social event that I went to fully stuffed because I knew the food would just be so bad for vegetarians. This dish is what made me rethink BBQs. Really it’s such a powerful dish with such powerful flavors!

In fact I remember it was so good that I took some of the leftovers home for my little brother. And he loved it. So this holiday season, while my little bro was visiting, we had that intense craving again. So we cooked up H’s stuffed portobello mushroom. Devine!!!

I’ve made this dish on the “official BBQ outdoor” grill.. but Read More