Keep an eye out for more of Bill and Hayley’s recipes here, I can almost guarantee that I will be posting a lot of them.

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“This recipe is an interesting mix of flavors that you might not think to combine otherwise. While I consider myself to be a steak purist (grilled, with a bit of sea salt, please) I do enjoy some more adventurous seasonings on occasion. I wasn’t so sure this one was going to turn out very well, but boy was I wrong! Warm, spicy, rich, smoky flavors just fill your mouth and make this steak sing. This seasoning mixture would definitely rescue a less desirable cut of beef. The sirloin tips we got from US Wellness Meats were, in fact, fantastic on their own – but we figured that they would be a suitable canvas for some experimentation. We love this recipe because, for all of its complexity of flavors, it is still a delight for the palate. Big thanks to US Wellness Meats for another fantastic cut of beef for us to enjoy, here!…”

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I really don’t know where I would be without my Indian food. Most of it is gluten-free (minus the bread of course) and all of it is beyond delicious. While most of think of curry as Indian, it’s a staple in many parts of the world. I’ve spent a lot of time eating curry in Indian, Thai, and Japanese restaurants, but I haven’t had the pleasure of trying curry from Malaysia or Jamaica. This post from Foodista does a great job showcasing recipes for each regional curry as well as explaining their origins.

I can honestly say that curry is my all-time favorite food and something that I really fathom living without. Thank you Foodista!

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“When we think of curry, we automatically think of India and rightfully so. India alone has a plethora of curries divided by North and South, wet or dry, among other characteristics. In the West, curry is used as a term to describe a spice blend. Each region, each country has it’s own set of spices the comprise what we know as curry powder.

The history of curry and how it landed itself in different parts of the world, is a complicated one. Places like Thailand and other Southeast Asian countries have had ties to India because of trading that took places among different nations. While Jamaica and South Africa have adopted curries into their cuisine as a result of British colonization. Japan introduced curry into their diet via Shanghai as a way to introduce more red meat into their diet. They held the belief that by eating more red meat, they would be taller and stronger…”

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Indian food has long been a favorite of mine — both before and after my celiac diagnosis. So much of it is naturally gluten-free and all of it is so so delicious. Whether I’m making one of my own Indian inspired dishes (or in this case, this dish from The Nourished Kitchen) or heading out to a local lunch buffet at any one of my favorite spots here in L.A., I know that I’m going to be having a great time enjoying some of the best food on the planet.

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“Curried lentil soup, rich with the heady scent of toasted cardamom, coriander and fenugreek, moves from the humble to the extraordinary. I don’t often cook curries, not that I dislike them: far from it, I love curry; it’s just that I find more easy inspiration in culinary herbs from the kitchen garden (many of which have medicinal uses) and for get the exotic spices that perfume dishes like this curried lentil soup. It’s an uplifting perfume but sexy and earthy, too, ginger and shallots cook in grass-fed ghee or clarified butter, an ingredient essential in classical Indian cuisine, that offers the dual value of being one of the most nutrient-dense fats to any home cook. It’s brimming with vitamin A, vitamin K2 and conjugated linoleic acid. You can make ghee at home or, if you’re like me, you’d just purchase it online from an artisanal producer (see sources).

Making a good lentil soup is a slow process, as any good soup should be and it first begins with soaking the pulses for ten to twelve hours in warm water into which whey, yogurt or another acid has been added. This traditional process that our great-great-grandmothers knew well is all but forgotten today. A shame, really, for soaking legumes first for this curried lentil soup or for other dishes requiring their use effects three primary goals: 1) it increases the digestibility of legumes by neutralizing enzyme inhibitors that make digesting the proteins found in legumes difficult; 2) it liberates the plentiful minerals bound up in legumes by degrading the antinutrient phytic acid, and 3) soaked legumes typically cook more quickly and more thoroughly than those that have not been soaked. Thus in one traditional practice, you’ve effectively increased the nutrients available to your body from legumes like lentils, peas and beans. It’s a simple tradition, as it should be, but powerful and beautiful too…”

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I discovered Indian food while living in London between 1990 and 1993. As anyone who’s spent time in London knows, Indian restaurants are extremely plentiful. One of things that I remember most is the Mango Lassi that was usually offered as a dessert. The Sensitive Pantry has shared a recipe for a mango pudding which closely resembles the Mango Lassi. It’s wonderfully refreshing and plays the role of a palate cleanser more than that of a heavy sweet dessert.

Indian food in general is one of the most celiac friendly cuisines available and unless you’re really unlucky or not careful, you can usually count on an Indian restaurant for a safe meal (just ask a lot of questions). Everything from the curries, to Saag Paneer, to all of the wonderful lentil dishes, you will walk away very satisfied.

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“Have you ever had Mango Lassi? It’s a spectacular mango yogurt drink available in most Indian restaurants.

Not quite a smoothie. Not really a milkshake. Just cool and creamy and screams, “mango!”. Perfect with that flaming hot, flavor packed Indian dish you just ordered.

Yep. That’s how I rolled (when I still could have yogurt). Got one every time.

I originally thought I’d post a non-dairy version of that beloved drink. Then my mind started down a different path and “boom” (as they say in some circles) mango pudding was born…”

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