These muffins are tender, aromatic, healthy and delicious! They’re great with hot chai tea or coffee, fresh, seasonal fruit, yogurt, nut butters and additional ghee for spreading. The recipe makes 12-15 muffins. If you don’t have buttermilk on hand, blend 1/2 cup yogurt with 1/2 cup water to use as a substitute, or add 1 tbsp lemon juice to a measuring cup. Pour in some milk to equal 1 cup. Let it sit for 5 minutes before adding to the recipe.
Informative Articles
Pear Salad with Roasted Walnuts and Mango-Primal Dressing
Enjoy this salad all year long by going with the seasons. For example, in summer, consider using peaches and sunflower seeds in place of pears and walnuts which are better suited for fall and winter. This should yield 4 servings.
Red Palm Oil for cooking
For more than 5,000 years, the rich, deep-red oil from the African Palm has been a treasured staple food for the indigenous people of Central and West Africa, Indonesia and Malaysia. Legend has it that in ancient times, this seemingly miraculous oil was so sacred and its live-giving properties so cherished that it was entombed […]
The West has Bastardized Soy
OPINION By Alana Sugar, Certified Nutritionist There’s no substitute for the real thing. What’s up with so much misinformation out there about food? With all the conflicting information out there, it could drive a person crazy, and I personally find it incredibly frustrating. Take the Mediterranean Diet for example: For years, I’ve studied the benefits […]
Thandai, a Favorite Indian Cooling Summer Drink
Originally from Northern India, the ever-cooling, aromatic thandai is one of India’s most beloved beverages! As the name suggests, thandai comes from the Hindi word, “thanda” which means “cool”. It’s an energizing and refreshing, milk-based beverage associated with, and often consumed during the time of the Holi festivals, and especially during the scorching summer heat. […]
Kabuli Chana and Kala Chana
Chana is world-class cuisine! In the west, we call chana chickpeas and garbanzo beans. They are one of the oldest legumes of all. Evidence of their use and consumption dates as far back as 7,500 years, initially to the Middle East although ancient samples have been discovered in Greece, France and other parts of Europe, […]
Hawaiian Sandalwood
From the fragrant heartwood of the Santalum tree comes a most treasured essence – that of sandalwood, an indescribably warm and sensual fragrance that has mesmerized, soothed and enchanted humans throughout the ages. Renowned for its use in fine incense, sandalwood is sacred, used for thousands of years by yogis and seekers to elevate their […]
Why you’ve never tasted the world’s most delicious mango
In 2007 David Karp, a Los Angeles-based fruit expert and University of California, Riverside researcher wrote a New York Times article about Indian mangoes – “India is to mangoes as Bordeaux is to wine,” he wrote. “It’s their center of origin and diversity and excellence, and there’s nothing better than a great Alphonso mango.” In […]
Vegan Tofu “Cheese” Pancakes with Mango Dip
These delightful pancakes are based on a Russian favorite called Syrniki which typically contains cheese. These are made vegan with tofu and plant-based yogurt.
Coconut-Mango Ladoos
These easy-to-make Ladoos are fun and delicious when made with Alphonso Mango Puree. If you want to keep them non-dairy, simply substitute organic virgin coconut oil in place of ghee and use canned organic condensed coconut milk in place of regular condensed milk.
Double Mango Smoothies with Ginger and Vanilla
These super smoothies are just right with a ginger spike and a hint of vanilla.
Mango Sorbet Ice Cream Scoops with Fresh Mint
Mango Sorbet is a delightfully refreshing alternative to dairy-based ice cream. The Alphonso Mango Puree gives this treat its beautiful color and rich, delicious flavor.
