Ingredients: How to Use Leftover Green Coriander (Cilantro)

Have you ever bought a few bunches of coriander with thoughts of herby salads and Indian dishes topped with coriander, and then found yourself with most of it left at the end of the week? We have your back – here are some ways to deal with that fragrant bunch of greenery. We have  hints…

Cooking: Chermoula | Moroccan

I had forgotten about this special and magic parsley and lemon based marinade, coating and herb mixture that can be used in so many ways. It is back on the menu again!

Cooking: How to Make Coriander Pesto

While Basil is the traditional ingredient for pesto, it can be made from a range of ingredients. Try it out with Coriander. And because pine nuts are so expensive at the moment, try it with cashews or hazelnuts.

Cooking: Asparagus Salad with Coriander Ginger Dressing

In 2003 I had just shifted from Sydney to Adelaide and was travelling a great deal. I felt exhausted. I did a 3 week super energy diet – eliminated all from my diet that was heavy on the digestion. It was amazing, and here’s one of the recipes suggested from the energy diet book.

Indian Essentials: Tea for Rainy Weather or a Runny Nose | Ayurvedic Infusion | Pitta Tea

I like to drink a cuppa tea a day. It can be anything, white, green, brown, black. Fermented. Not. Herbal, spices or flowers. Indian, Chinese, Japanese, Ayurvedic. Gingery. Minty. Rosebuds. Dried apples. Dried mandarin skins. You name it, I drink it. I even grow it! (Lemongrass, lemon verbena, cardamon leaves, kaffir lime leaves, parsley, thyme, sage, rosemary.)

(Oh, apologies to my Indian friends. In India, Tea is Tea – real, proper, genuine tea. Anything else is something else. Here, “tea” means something, anything, that is infused