Strawberry Loves to Dance....

By now you probably can tell that I am a huge scone fan. I love scones but I can't really seem to find the perfect gluten-free scone with low Glycemic index out in the market. I know, there are Vegan variety available but most of them use sugar cane or agave syrup which doesn't really fight the craving nor hunger but makes the blood sugar spikes up and down. Then I'd crave for more snacks later on, so, what's the point of eating those, right?? Well, I don't have diabetes but I do demand all the ingredients to be top quality and meet my high healthy standards... which I know, you'd say, make your own then!! So this is exactly what I did and I am always on the lookout for a perfect scone recipe.  The fun part of making my own scones is "the various dry ingredients" I can roll inside my scones.  I have tried raisins, slivered almond, cranberries, blueberries, strawberries, bananas, goji berries, and even flaxseed and whey isolated protein ...

I was exploring my new neighborhood the other day and walked in Draeger's supermarket in Los Altos. I was happy to see a lot of food/product I used to buy them in Whole foods Market are also available in Draeger's and even more. And when I was browsing the Oriental food section, I found this prepackaged Indian butter chicken cooking sauce. Then there my creativity kicks in. As much as I love spices, but since I don't cook Indian food that much, I wouldn't want to bother preparing all the spices needed in the recipe. This prepackaged cooking sauce comes in handy and I can always add some fresh spice to jazz up the taste. And I love butternut squash, it is perfect to cook with this creamy dish.  One more note is I did my experimental Indian butter chicken with peach yogurt!!!!  There is yogurt in the ingredients if you start from scratch. I thought it won't hurt to add more or alter the recipe to my likeness. Sharwood's Butter Chicken cooking sauce...

What's better than snacking and munching on raw veggies during summer time??  I know, a yummy warm dip is a perfect alternative to get that essential fibers for your body.   I had my yoga training in White Lotus Yoga Foundation, and the brilliant chef on site, Beatrix,  almost converted me entirely into vegetarian during the 2 weeks in Santa Barbara. The entire time she had me dig in vegan diet more and more and I must say that she is quite a master in manipulating all the spices in cooking. For me, cooking without spices is just plain, plain and plain and Beatrix cooks with the spices to a whole new level. Not only the vegan food tastes so much better, she blows your mind with millions of varieties of vegan dishes that you never thought of. After almost a month finished training, to my surprise is I never thought I would NOT need that much food nor protein as I thought I would. And that being said I am now either a pescatarian or flexitarian (  semi-veg...

Once a while I would like to cook a meal for myself and enjoy its nice presentation before I dig in.  Today's main course is Basil Lemon Chicken . I gathered that idea from doing grocery shopping. Normally the supermarket sells pre-packaged lemon basil chicken and I thought why don't I do that myself at home.  And since this is gluten-free meal, rest of the ingredients are carefully selected.  Lemon basil chicken: Skinless and boneless chicken thighs, 1 lemon and extra slices, whole basil and chopped basil, dash salt and pepper, and some olive oil. Instruction: preheat oven 400F  1.  Quinoa Use 2:1 liquid and quinoa ratio to cook quinoa for 20 mins. You will have a fluffy quinoa.  2. Pan fry basil lemon chicken 2 mins in both side when you have that pretty brown coloring. Transfer chicken to a oven-proof dish and bake 15 mins.  3. Heat Balsamic vinegar on the stove in "high" in the pan and whisk constantly to preven...