s i x s e n s e s: May 2013

31 May 2013

l e t s r o l l b a b y

No Rice, Vegan Sushi

Ingredients:

8 mushrooms of your choice

2 tbsp soy sauce

1/2 cup rice wine vinegar

1 tbsp sesame oil

1 clove of garlic, minced

1 tsp ginger, minced

250g butternut pumpkin, peeled, cut into 2cm cubes

50ml of coconut milk

handful of mixed leafy greens

raw dried nori sheets

Marinated Mushrooms

Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like, but I find they work just fine in this recipe.

Place the mushrooms in a container with the soy sauce, rice wine/vinegar, sesame oil, chilli , garlic and ginger.

Pumpkin Coconut Cream

Chop pumpkin into 1cm cubes (skin off)

Put pumpkin into bowl and drizzle approx 1 tablespoon of olive oil over pumpkin.

Sprinkle sea salt over pumpkin and mix until pumpkin is thoroughly coated in oil and salt.

Put pumpkin on roasting tray and roast at 200c for 20 minutes or until pumpkin is golden brown and soft in texture.

Once pumpkin is cooked and cool place in food processor along with coconut milk. Blend until smooth.

Assembly

Place a Nori Sheet on the flat side of the bamboo rolling mat(Shiny side down, so the rough part is facing you).

Spread the pumpkin cream onto the sushi mat in a even layer. Place 1/4 of the mushrooms and rocket in a line down the middle of the sushi.

Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder and cut away!
Repeat with remaining ingredients.

x o x

w o r d s

Parker Fitzgerald is a photographer and part-time graphic designer who lives in Portland, Oregon. His fascination with Polaroid photographs caused him to create this wonderfully stunning collection he has deemed his “365 Polaroid Quote” project, whereby Fitzgerald created a Polaroid and quote for every day of the year.His photo's invite us to a journey of self exploration and beautiful infatuation over philosophical frases and dreamy images.

Check out the entirety of Parker’s 365 Polaroid Quote project here.

x o x

w a n d e r

The Gaiola's bridge, Gaiola, Italy

Machu Picchu, Peru

Gásadalur Village in the Faroe Islands

Badab-e Surt, Iran

"Not all those who wander are lost.” J.R.R. Tolkien

x o x

30 May 2013

s u p e r s n a c k

Ultimate Toasted Trail Mix

1 cup of mixed nuts and/or seeds (I used, walnuts, peanuts, raw cashews, pumpkin seeds)

1 cup dried fruit or other mix-ins (I used 1/2 cup each dried cranberries and shredded coconut)

1 tsp of coconut oil

Salt & Cinnamon

Combine above ingredients besides cranberries and toast in a preheated oven, stirring every 5 minutes to prevent mixture from burning, until golden and lightly toasted.
Mix in with cranberries and organic popcorn.

Popcorn Sweet & Savoury Seasonings

Pumpkin Pie Popcorn: 1 to 2 teaspoons cinnamon and 2 tbs of maple syrup. Drizzle evenly over hot popcorn and finish with Himalayan salt. (my favourite)

Chilli Spiced Popcorn: Combine 1 teaspoon chili powder, 1/2 teaspoon paprika, and 1/2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well.

Curry Popcorn: 1 tablespoon curry powder, 1/4 teaspoon fresh ground black pepper, 1 teaspoon turmeric. Sprinkle over hot popcorn and toss well.

I think my favourite thing about popcorn is that I have total control over it. I can make it salty or sweet or both and it only takes minutes to fulfil my cravings.

x o x

s w e e t a n d n u t t y

Quinoa Salad with Maple Roasted Sweet Potato & Walnuts

Ingredients

1 cup of red quinoa

2 medium sweet potatoes, peeled and diced

2 purple carrot, peeled and diced (optional)

1 tablespoon extra virgin olive oil

1 tablespoons maple syrup

1/2 cup of dried cranberries

1 cup of walnuts, toasted and coarsely chopped

1 tablespoon flat leaf parsley, finely chopped

1/4 cup of fresh rosemary, finely chopped

1 tablespoon finely grated lemon zest

3 tablespoons lemon juice

salt + pepper to taste

Directions

In a medium saucepan, add 1 1/2 cups water, quinoa, season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool.

Preheat oven to 200 degrees.

Combine the maple syrup, rosemary and olive oil in a bowl and whisk the ingredients to combine. Place the sweet potatoes and carrots in a large roasting pan and drizzle the maple syrup mixture over it. Toss together with your hands so that the vegetables get evenly coated. Season with salt and pepper. Roast for 20-25 minutes, until soft. Stirring ocassionaly.

Toast walnuts until golden brown (around 5 mins) just before vegetables are cooked.

When the quinoa and roasted vegetables have cooled toss them together in a large bowl with the walnuts, cranberries, parsley, lemon juice + rind. Season the salad if needed.

Enjoy!

Serves 4

The first time I expieremented with this dish, I cooked with pumpkin and it was delicious. However the second time I didn't have any pumpkin so I used sweet potato and carrot as a substitute. I personally like the sweetness of the pumpkin better for this dish but it's totally up to you. Adjust according to your taste buds :)

x o x

s o u p O l i c i o u s

Zesty Carrot & Sweet Potato Coconut Soup with a Cranberry Relish

Ingredients

1 tsp olive oil

1 small onion, peeled & roughly chopped

3 medium carrots, peeled and cut into chunks

1 large sweet potato, peeled and cut into chunks

1 tbs of tamarind pulp

½ red chilli, deseeded

2cm grated ginger root

1 clove of garlic

1/4 of freshly chopped coriander

500ml of water

½ lemon, juice and zest

½ tin light coconut milk

Salt & pepper to taste

Relish
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice
1 tablespoon chopped shallots

Directions

To prepare relish, combine the first 4 ingredients in a small bowl, set aside.

Heat the oil in a medium saucepan and fry the onion, chilli, ginger and garlic for a few minutes. Add the carrots, sweet potato and tamarind pulp. Coat vegtables.

Add water, lemon and coconut milk, turn the heat down and simmer for about 20 minutes until the vegetables are softened.

Blend until smooth and serve hot.Stir in salt + pepper, coriander and chilli flakes. Top each serving with 1 tablespoon relish mixture.

x o x

24 May 2013

m y i n d i a n s u m m e r

Mausoleum of Emperor Akbar, Agra

Kanch Mahal, Agra

Taj Mahal, Agra

]Marble Carving, Agra

Sexy Slippers

Kingdom of Dreams, Delhi

Rock Garden, Chandigarh

Kasauli

Fresh fruit & vegetable stand, Kasauli

Me & Namita

Street shopping, Kasauli

Street food, Kasauli

Sukhna Lake, Chandigarh

After playing Holly, Chandigarh

McLeod Ganj, Himachal Pradesh

Crystals, McLeod Ganj

Artist, McLeod Ganj

Mountain Goat, McLeod Ganj

Bhagsu Waterfall, McLeod Ganj

Prayer Flags, McLeod Ganj

McLeod Ganj, Himachal Pradesh

Hike to Dal Lake, McLeod Ganj

Buddhist Prayer Wheels, McLeod Ganj

Buddha, McLeod Ganj

Home of the Dalai Lama

McLeod Ganj, Himachal Pradesh

Prayer Wheels, Dalai Lama Temple,McLeod Ganj

Karma Kafe, McLeod Ganj

Cafe, McLeod Ganj

Breakfast time, McLeod Ganj

McLeod Ganj, Himachal Pradesh

The two loveliest girls

Har Ki Pauri, Haridwar

After taking a holy dip in the Ganges at Har Ki Pauri

Har Ki Pauri,Haridwar

Har Ki Pauri, Haridwar

Haridwar

The suburbs, Haridwar

Triveni Ghat, Rishikesh

River Ganga, Rishikesh

Crazy bruise after cliff jumping, Rishikesh

Beachside, Rishikesh

Beautiful rocks, Rishikesh

Lord Shiva , Rishikesh

Rishikesh Ganga Aarti

Rishikesh, Yoga Capital of the world

More yoga,Rishikesh

And some more... Rishikesh

Beachside, Rishikesh

Entrance to the Beatles Ashram, Rishikesh

Yoga Hall, Beatles Ashram, Rishikesh

Paintings inside the yoga hall, Beatles Ashram, Rishikesh

Yoga hall, Beatles Ashram, Rishikesh

Shrine area, Rishikesh

All you need is love, Beatles Ashram, Rishikesh

Inside the egg pod, Rishikesh

Egg pod, Beatles Ashram, Rishikesh

Water rafting, Rishikesh

New temple, Rishikesh

Sunrise at the top of Shri Kunjapuri Temple, Rishikesh

Sunrise , Himalayan peaks

Shri Kunjapuri Temple (Himalaya)

Villages of Garhwal Himalayas, Rishikesh

Doing some farm work, Rishikesh

James & I

Village women, Rishikesh

Cutest goat, Rishikesh

In love with this goat, Rishikesh

Fancy a dance, Rishikesh

Amazing tree, Rishikesh

Foothills, Rishikesh

Hidden Waterfall, Rishikesh

Waterfall, Rishikesh

Swimming, Rishikesh

Meditating, Rishieksh

Spice markets, Jaipur

City Palace, Jaipur

Amber Fort, Jaipur

Pushkar

Pushkar Lake

Pushkar

Market bazzar, Pushkar

Cosy cafe, Pushkar

Local village, Pushkar

Camel ride through the desert, Pushkar

Homestay, Pushkar

Blue City, Jodhpur

Rooftop, Jodhpur

Mandore Garden, Jodhpur

Cooking time, Jodhpur

Our own cooked indian feast, Jodhpur

Main bazzar, Udaipur

Udaipur

5 star hotel, Udaipur

Handicrafts, Udaipur

5 star restaurant, Udaipur

Lake Pichola, Udaipur

Venice of India , Udaipur

Lake Palace, Udaipur

Street art, Fort Kochi

Adorable Goats, Fort Kochi

Fort Kochi

More Spices, Fort Kochi

Fort Kochi

Hungry birds, Fort Kochi

Art, Fort Kochi

Fort Kochi

Jew Town, Fort Kochi

Spice's galore,Jew Town, Fort Kochi

My obsession with goat's, Fort Kochi

Pretty window,Fort Kochi

Church, Fort Kochi

Chinese Fishing Nets, Kochi

Tea gardens, Munnar

Kundala Lake, Munnar

Green valleys of Munnar

Baby wild elephant's, Munnar

Kovalam Beach, Thiruvananthapuram

Mahabalipuram beach, Tamil Nadu

Fresh catch, Mahabalipuram beach

Big stingray, Mahabalipuram beach

Lily pads, Mahabalipuram

Flexible goat, Mahabalipuram

Mahabalipuram

Shore Temple, Mahabalipuram

Segment of the Arjuna Penance, Mahabalipuram

Sunset, Mahabalipuram

Boutique restaurants, Pondicherry's

Pondicherry

A walk through Pondicherry's French quarter

French style streets, Pondicherry

Beach Road, Pondicherry

Fresh produce market, Pondicherry

Amazing Graffiti, Pondicherry

Vaitheeswaran Koil Temple

Detailed ceilings, Vaitheeswaran Koil Temple

Vaitheeswaran Koil Temple

Vaitheeswaran Koil Temple
x o x