This warming drink offers all the digestive benefits of ginger and mint.

serves 4
You might need to buy:
  • minced ginger root
  • fresh lime juice
  • purified water
  • honey
  • chopped mint leaves
  • lime zest
  • fresh mint
  • Fresh slices of lime
Belongs to elanakok Mango-Date Lassi 

The sweet, juicy fruits in this cool drink are stars in the Ayurvedic healing system for the nutrition and purification they provide.

serves 2
You might need to buy:
  • yogurt
  • water
  • soft dates
  • ground cardamom
  • raw sugar or honey

Redolent with the flavors of autumn, this trio of luscious soups is perfect for sharing with friends and family.

serves 4
You might need to buy:
  • extra virgin olive oil
  • water
  • apple cider
  • white miso
  • sea salt
  • ground cardamom
  • nutmeg for garnish
Belongs to elanakok Lassi 

Lassi is cool and refreshing, lighter than yogurt, and loaded with digestion-friendly lactobacilli.

serves 2
You might need to buy:
  • fresh organic yogurt
  • ground ginger
  • ground coriander
  • salt

Dal is easy to digest and filled with protein, vitamins, fiber, and lots of flavor.

You might need to buy:
  • turmeric
  • ground cumin
  • ground coriander
  • ground ginger
  • fresh organic spinach
  • fresh lemon juice
  • rock salt
Belongs to elanakok Chimichurri 

This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.

ready in about 10 minutes
You might need to buy:
  • olive oil
  • red wine vinegar
  • dried oregano
  • Salt and pepper to taste
Belongs to BlueFinger hommous 
  • Currently 4/5 Stars.
  • Star_small_rt
You might need to buy:
  • salt
  • 400ml tahini
  • garlic
  • chickpeas,
  • pepper
  • sumac [or paprika]
  • water

This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.

serves 4
You might need to buy:
  • olive oil for sautéing
  • thyme
  • kosher salt and freshly ground pepper to taste
  • tomato juice
  • canola oil for sautéing
  • shaved or grated Parmesan Reggiano

Brought to you early…Share a tropical treat with your family this Easter.

This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville

You might need to buy:
  • Kerrs canned mango nectar
  • pineapple juice
  • brown mustard
  • Allspice

Featured in the September 1985 issue of Texas Monthly
taken from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman

The secrets of this soup are the noodles (which absorb other flavors beautifully), the hot-pungent mixture of serrano and fish sauce, and the nice range of colors and texture, varied but not jarringly so. It’s best on a spring or fall day, not hot but not really cold yet, with a waft of assimilation in the air.

You might need to buy:
  • cilantro
  • scallions
  • shallot
  • medium onions
  • bamboo shoots
  • dried lily buds
  • fresh lemongrass
  • Fish sauce
  • Salt
  • Pepper
  • Bay leaves
  • White wine
  • Coriander
  • Olive oil
  • garlic