Organic Whole Wheat Spaghetti with Snow peas and green beans

September 4, 2013 § Leave a comment


This is the other pasta dish that I made for my Japanese friends. I made one cold dish and one hot one. I decided to make spaghetti using my favourite cooking method. Basically I sauté fresh veggies that are in season and melt in fresh parmesan. In this dish I added a dried hot chili and you can also drizzle a chili oil when you serve the dish. I have to say, I will miss using chopsticks for every meal. I am actually getting quite good at using them. I even eat like the Japanese now, hunched over bowls slurping noodles.

Cooking time 30 minutes
Serves 4

1 package organic whole wheat spaghetti
2 tbsp olive oil
4 cloves garlic minced
1 dried hot red chilli
1 handful green beans cut into 1/3 inch pieces
1 handful snow peas
1/2 tsp (2 ml) salt
1/2 tsp (2ml) basil powder
1/2 tsp (2 ml) parsley powder
1/2 tsp (2 ml) grated pepper
1 large jar of organic tomato sauce
1 pint cherry tomatoes cut in half
1/2 package fresh basil thinly chopped
1/2 cup (125 ml) fresh parmesan shavings (optional)

1. Cook pasta as directed on package.
2. In a large saucepan on medium heat, add the oil, garlic and chili and saute until golden.
3. Add the green beans and cook until outside gets slightly soft about 2 mins and then add the snow peas.
4. Add the salt and spices, stir, cook for a minute and then the tomato sauce.
5. Cook for 5 minutes or so and add the tomatoes. When the sauce is ready, add the cooked pasta, mix and then add the parmesan. Serve and garnish with fresh basil.

In the kitchen in Tokyp


Apple Carrot Beet Juice

June 24, 2013 § Leave a comment

apple beet carrot juice

For Mother’s Day, I got a beautiful new juicer and it has become my best friend. I have fallen back in love with juicing and make this staple drink regularly. I usually add apples or beets to most juices to add sweetness and cut any strong flavour from other veggies. The ginger adds quite a kick and is great for detoxing the system.

5 carrots
1 small beet
2 apples
1 stalk kale/chard
1/2 inch piece of ginger

Juice the ingredients in a juicer and enjoy!


May 1, 2013 § Leave a comment


Hummus is easy to make and very inexpensive., plus chickpeas are a great source of protein. I keep hummus on hand to eat as a snack with veggies or use it as a spread for sandwiches.

Cooking time 10 minutes
Serves 4

2 cloves garlic
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) salt
1 can chickpeas 398 ml or 14 fl oz
1/2 cup (125 ml) chickpea liquid
1 tbsp (15 ml) tahini
1/2 tsp (2 ml) ground cumin
paprika (optional)
olive oil (optional)

Combine the first seven ingredients in a blender and blend. Transfer to a serving dish and sprinkle with paprika and drizzle with olive oil.


May 1, 2013 § 2 Comments


Tzatziki is a delicious and healthy snack that you can eat in so many ways. Traditionally it’s served with Greek food but you can also use it as a dip for veggies. Personally, I like to add a dollop of tzatziki to my meals to add flavour.

Cooking time 10 minutes
Makes 2 cups (500 ml)

1/2 cup (125 ml) grated cucumber
2 cloves crushed garlic
1/2 tsp (2 ml) salt
1 1/2 cup (375 ml) plain yogurt
2 tsp (10 ml) olive oil

Combine the cucumber, salt and garlic in a bowl and let sit for a few minutes. Stir in the yogurt and olive oil.

Green Strawberry Smoothie

April 30, 2013 § Leave a comment


Tea is a popular beverage in India and good coffee is rare. When I came back to Canada, my craving for coffee diminished and I got into a routine of drinking green smoothies every morning. I throw in some healthy components such as a greens powder and healthy oils. My kids really like them and it’s a good way to start the body and brain.

Cooking time 10 minutes
Serves 2

2 bananas
2 tbsp (30 ml) plain yogurt (optional)
1 tsp (5 ml) greens powder
1 tbsp (15 ml) Udo’s 3.6.9 blend of essential fatty acids
4 pitted dates soaked
2/3 cup (165 ml) fresh or frozen strawberries
1/2 cup (125 ml) coconut beverage

Combine all the ingredients in a blender and mix together.

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