Did I ever tell you my favorite color is green? I often use the color in my designs, my most worn sweater is green, I like to wander for hours in the woods among trees in all shades of green, I prepare a lot of this color on my daily plate and it will not surprise you that I am not very disappointed if not all my tomatoes turn red or orange. Because yes, then I just make .... Indian green tomato chutney!

This bok choy (paksoi) dish can be prepared in less than 10 minutes and is among the easiest, most tasty preparations of cruciferous greens imaginable. It pairs beautifully with almost any Asian dish, but I prefer it on its own, with a bowl of rice.

This bok choy (paksoi) dish can be prepared in less than 10 minutes and is among the easiest, most tasty preparations of cruciferous greens imaginable. It pairs beautifully with almost any Asian dish, but I prefer it on its own, with a bowl of rice.

Tuscans are known as mangiafagioli (‘bean-eaters)’) and this filling soup has a long history in rural Tuscany where big pots were cooked in farmers’ families so that this delicacy could be enjoyed for days on end by re-heating the soup prepared in advance.

Cruciferous vegetables, like broccoli, are widely promoted as important part of a healthy diet and have been associated with reduced risk of heart disease and stroke, and are being studied for their potential role in cancer prevention.

Women belong in the kitchen, right? So on this International Women's Day I'm sharing a simple, healthy and plant-based recipe with you from India.

Here’s an easy, quick and healthy recipe for you! You can make this broth in less than 30 minutes, refrigerate it and have it on hand during your busy week. Combine it with vegetable leftovers, with rice, quinoa or chickpeas and enjoy a tasty, plant based, oil free soup packed with healthy ingredients.

Compared to a white potato, a taro root has three times the amount of fiber, and is also a rich source of potassium, iron, vitamin C, and vitamin A. Many reasons to try this tasty Rajasthani curry!

Rajasthani parathas (a flatbread native to the Indian subcontinent) are made with a blend of chickpea and wheat flour, and this version is spiced with curcuma, fenugreek and ajvan seeds.