TasteOverTime Blog & Recipes

I’m always interested in how to heighten taste, and you should be, too, since taste wanes with age. I was delighted to see, smell, taste and enjoy cilantro/coriander throughout my Indian culinary journey, both within chutneys and other sauces and frequently as a garnish, or even eaten on its own. You’ll see why I’ve heightened cilantro to stardom status in my Global Chronicles blog, and why you should, too!

While it’s true that aging bodies may not be as easy going as younger ones, steps may be taken for smoother movement without all the “ah’s”, “oh’s” and “ouch’s” triggered by everyday activities. Move on!

During my cooking classes in Delhi, Mysore and Cochin I saw, tasted and smelled ghee firsthand in delicious applications, and knew that I wanted to share these with you for your culinary appreciation. I think that a fresh look at the nutritional attributes of ghee might help to put it into nutritional perspective, too.

While plant-based meats satisfy the hamburger habit for some vegetarians and vegans with both flavor and versatility, their highly processed ingredients are issues. Despite their array of nutrients including fiber and protein, concerns about ultra processed foods (UPFs), weight and health are stealing their limelight. See my balanced views...

Love me some blueberries during blueberry season! Sometimes large and sweet, other times tiny and tart. Always fun to eat with nutrients that can’t be beat! Any type of blueberry is fine for Blueberry and Fig Crumble since they’re sweetened up a tad.

To really appreciate and enjoy Indian food at its finest, one must keep an open mind about its multi-faceted cuisine—including its vegetarian foundation and range of spiciness. Come sense this invigorating cuisine with me!