Whole30 Cooking
“Whole30 will change your life. We’re referring to your health, habits, and relationship with food” When I opened up a loaned cookbook, I was greeted with this line. The past three weeks have been insane to say the least, but at the top of it all, a client wound up introducing me to “Whole30”. I did hours of reading upon the referral, followed by lots of time spent on the Internet and even some purchasing of a few new books. Whole 30 is a nutritional program designed to change the way you feel and eat in just 30 days. In a nutshell, you...
read moreBread Glorious Bread
A really good college friend of mine Jeff Dubin gave me a starter from a mill that closed down in Watsonville a long time ago…he told me that the grains are from about a hundred years ago, so I have been trying my bread skills the last few weeks. The first bread I made was a bread with Guinness (my favorite beer,) jalapeño, and sharp cheddar cheese. It dissapeared fast at my house. Tonight I made it without beer and added jalapeño olive oil, and it tastes delicious. Testing recipes are always fun, but sometimes costly when you’re...
read moreReading and Cooking Ayurvedic
I am catching up on some reading and contrary to what I thought, eating on an Ayurvedic diet doesn’t just mean eating legumes, rice and vegetables. A basic Ayurveda diet principles can be applied to any cuisine, be it Mediterranean, Asian, European, or whichever kind you prefer. Ayurveda recognizes six tastes and it’s quite important to have all of them in your diet every day. The six tastes are: Sweet – sugar, honey, rice, pasta, milk, etc. Sour – lemons, hard cheese, yogurt, vinegar, etc. Salty – salt, any salty food Pungent –...
read moreWorking as a personal chef
I have been getting lots of question from friends lately as to why I like being a personal chef. After much thought, I believe that I like the freedom it gives me to be creative and think outside of the box. That is why I called my business “Sarda’s Fusion Catering.” My theory is, why have a regular potpie when you can have a curry one instead? Instead of plain, regular samosa, switch it up with a taco mixture! Blending my two cultures into one concept allows me to share my history and tastes with others in the best way possible: through...
read moreThe Spice Box
I decided to leave my Indian spice box that I have used for 25 years at a client house the other day who I cook for weekly, and this morning I started to fill a new one in my own home, and I started to think back of all the spices my palate has enjoyed. When I was growing up in England, spices were not just a part of every meal, but our way of life. In India they are also used for everyday healing. My oldest sister (Ramila) cooked with brilliant yellow turmeric powder daily and she also used it for holy prayers and medicinal needs. It seemed...
read moreMithai (Indian Sweet)
Magaj: my sister-in-law came to visit me a few months ago and made this delicious dessert. I asked her for the recipe and made it myself, it came out delicious. I don’t make a lot of Indian sweets mostly because I have a sweet tooth and can’t resist the mithai (Indian sweet.) Magaj: It is made from ghee, coarse roasted and fragrant chickpea flour and sugar it is gluten free.
read moreSimple family meal
Lately my son has been calling me a workhorse and yesterday he called me a work dragon. I guess that’s because I just finished working 4 double shifts in a row. I just wanted a simple family meal tonight so I made (Masala Chicken with fenugreek leaves, basmati rice, and I drizzled light cucumber yogurt on the top.) My big sister Ramila use to make chapati’s and roll fenugreek into the dough – it was always a delight to have them. I made them yesterday but did not take pictures sorry! Fenugreek is used widely in Indian...
read moreSpring Rolls
The beauty about making spring rolls is the versatility. I get it, some of my clients are vegan, some of them enjoy animal proteins, some eat seafood and all of it is great. Whatever works for you and what your body enjoys, I like to use those ingredients! Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and protein filling shine through. Serve with the easy dipping sauce. My family likes curry chicken, red bell peppers, basil, romaine, rice noodles and...
read moreCustomer Satisfaction
Customer Satisfaction is SO important! I had a real busy day today, but I love doing an event when guests come back for seconds and thirds. I am proud that I do provide vegetarian options and gluten free food. It’s always great to see the guest’s face light up when I say “yes it is vegetarian” or “yes it is gluten free.”
read moreMango Tart
Woke up yesterday with mango’s on my mind-I wanted to make a dessert that was light and refreshing. My crust was graham cracker, ginger, coconut, mango custard filling, and meringue topping. Taylor said it tasted like a health bar, I agree because it wasn’t extremely sweet. Drew and I enjoyed the taste, but we both agreed it needs a topping of fresh fruit. But it was a winner.
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