Proper Poop Posture!

Irfan’s dad sent a link about the Squatty Potty – this is awesome! I tried doing this with a stool and let me tell you….pooping time was fabulous. Easy, quick, and minimal struggle – try it out for yourself!


Saag (Rapini & Spinach)

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Man, I love saag. I’m a sucker for spicy savoury Punjabi curries – this has to be one of my top 5. I made this last week and it was good! Although I did put too much salt when I attempted to “adjust spice to taste.” I will definitely be more conservative next time 😛

Saag Ingredients

2 bunches of rapini, chopped (frozen will do)
1 bunch of spinach, chopped (frozen will do)
1.5 tsp turmeric
1.5 tsp salt
1/2 tsp chilli flakes
1-2 green chilli (cut in half if you like spice)
1 tsp minced ginger
1 tsp minced garlic
2 cups water

Tarka Ingredients

1 tsp minced ginger
1 tsp minced garlic
2 tbsp olive oil or ghee


Place ALL saag ingredients into a saucepan, stir and bring to boil. Lower to low-medium and allow to cook for about 40 minutes (or about 25 minutes if you have a pressure cooker). Check and stir it every 5-10 minutes to make sure it doesn’t burn or dry out (add more water if this is the case, but don’t add too much – you don’t want it to be watery). You can to cook it until it is really soft, solid (not watery or soup-like) and uniformed consistency.

While the saad is cooking, make the tarka. Place your olive oil or ghee in a frying pan over medium heat and add the ginger and garlic just until they start to brown. Add the tarka to the saag when it is cooked and mix well. Adjust spices to taste (don’t make my salt mistake!) I threw in some steamed tofu for protein.

Enjoy with brown rice, buckwheat roti or rice roti.

Buckwheat Roti

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This was a REALLY exciting find! Roti that almost tastes like roti! AND super easy to make! Sound to good to be true?! Try it for yourself and see 😉

Makes 6 small rotis


1 cup buckwheat flour (I find light buckwheat easier to use)
1/4 tsp salt  (optional)
1 tbsp olive or canola oil
1/3 cup warm water
Additional buckwheat flour– for rolling and dusting


1. In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball. Kneed dough for a few minutes, adding a little more water (a little at a time) if necessary. Cover dough and let sit for about 10-15 minutes.

2. Heat non-stick skillet or tava on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc with a rolling pin on a flat surface. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.

3. Rub off excess flour from the roti and place it onto the hot skillet/tava. Flip to the other side once you see bubbles appear on the surface (about 1 minute). Allow it to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, gently pick up roti with tongs, and place on open flame. The roti should balloon up and remove quickly. Place the cooked roti into an insulated container and smear it with ghee/olive oil (optional). Repeat the process for the remaining dough. Serve warm.

*Courtesy of Club Dine In!


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I am back on my cleanse! Heyyyy!! I have been so excited about this! I love love LOVE eating super healthy!
Although I must admit this particular diet is more complicated than usual. I have to alternate my grains and proteins on a 3 day rotation. This means that if I have rice today I can’t have it again for another 3 days. Because of this, I have had to plan my meals with much care and well in advance, which I actually really like! Being organized is good for the soul I think. I think I will be continuing a weekly meal plan even after the cleanse is over….

Okay back to Kichiri! I dig kichiri! It’s super tasty, easy on the tummy and goes down so nice – enjoy!

Serves 2


1/2 cup green half moong beans
2 cups brown rice, washed and soaked for 8-12 hours
2 medium sized onions
1 tsp garam masala
2 tsp salt
1/2 tsp black pepper
4 cups water


Place all ingredients in pot and stir. Bring to boil and reduce heat to low-medium. Cook for about 1 hour (checking and stirring on it every 10 minutes or so) or 20-25 minutes if you have a pressure cooker (checking and stirring every 5 minutes).


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Yikes! I have been missing for way too long! Forgive me my friends :S The good news is that I have many a posts to share with you!

Here I go!

Serves 8 as an appetizer


1 cup dry chickpeas washed and soaked for 12 hours
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
6 cloves garlic (I absolutely LOVE garlic, feel free to decrease the amount if you please)
2-4 tbsp olive oil (start with 2 and add more as you see fit)
1 tsp cumin
1 tsp paprika
1-2 tbsp Braggs Amino Liquids


Place all ingredients in a food processor and blend until smooth. Adjust spices to taste. Drizzle additional olive oil, sprinkle with paprika and garnish with fresh parsley/cilantro.

Pumpkin Cake with Coconut Icing – Thanks Jemila!

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Yesterday was our 2 year wedding anniversary (high-five Irfan!)! Jemila, my sister-in-law, made us a cake! Mami mia it was delicious! I asked Jem to guest blog, so here she is!

Hello Happygutters of the Internets!
by Jemila Pirbhai

My name’s Jemila and I almost feel silly for blogging to you all because I am VERY new to this happy gut world.  In fact, I still haven’t fully committed to it (as Irfan slaps me for eating a store-bought chocolate chip cookie for breakfast).  However, I’ve had a wonderful happy gut experience and I think y’all can benefit from it, so here I am…

This long weekend, we celebrated my two brothers’ anniversaries.  I love baking and would’ve usually reverted to my delish yellow cake recipe that everyone loves (it’s full of sugar and butter – no wonder!), but I decided to take a chance and try out a happy-gut friendly cake recipe instead!  I recently stumbled upon My New Roots blog by Sarah Britton, an award-winning blog that has some unique recipes coupled with some mouth-watering photographs.  Sarah has a Pumpkin Spice Cake that I decided to attempt.  This was surprisingly easy to make…. and VERY rewarding.  I made some adjustments and actually forgot a few dry ingredients (whoops!), but everyone (both happy-gutters and non-happy gutters alike) loved it!  Yess!

Pumpkin Spice Cake with Coconut Vanilla Icing and Roasted Walnuts

Serves 10-12

Dry Ingredients:

3 cups whole spelt flour

1 Tbsp. cinnamon

1 tsp. cardamom

½ tsp. nutmeg

½ tsp. ground cloves

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. baking soda

Wet Ingredients:

1 ½ cups canned pumpkin puree

1 cup maple syrup

6 Tbsp. olive oil

1 large, ripe banana

1 Tbsp. apple cider vinegar


1. Heat to 350°F.

2. Put 1½ cups of pumpkin puree into food processor and add remaining wet ingredients, except for apple cider vinegar. Blend until well combined.

3. Sift dry ingredients together in a large bowl.

4. Add wet ingredients to dry mix and stir to combine. When mixed, add apple cider vinegar and whisk quickly to incorporate.

5. Pour batter into two 9” cake pans. Bake at 350°F for 30 minutes, or until an inserted toothpick comes out clean. Let cool completely before icing.

Coconut Vanilla Icing with Roasted Walnuts


2 cans of coconut milk

1 vanilla bean, scraped

¼ cup creamed honey (not liquid honey)

1 cup chopped walnuts


1. Place 1 cup of chopped walnuts on a cookie sheet, place in 200°F oven and bake for 10 minutes.

1. Place cans of coconut milk in the fridge for at least 4 hours to cool and separate. Open cans and scoop out just the top cream layer, leaving the liquid portion (save for soup or stew!). Place in a bowl and whisk together with the honey.

2. Slice vanilla bean down the centre lengthwise and scrape out the seeds. Fold into the coconut cream and honey mixture. Place icing in the fridge to set.

3. When the cake is completely cool, remove from pans. Slice the rounded top edge off of one of the cakes (this will ensure that the subsequent layer will sit flat).

4. Place one of the layers on a plate and cover with half of the icing, followed by a generous helping of the roasted walnuts. Do the same with the top layer.  Enjoy!

Adapted from My New Roots


Well, what do you know… both my gut and my palate are dancing for joy!  That wasn’t so hard after all (*scraps chocolate-chip cookie for happy-gut power breakfast… gets high-fives from Kirfan… and from my gut).

Asparagus & Fennel Soup

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I’ve been eating a lot of kaka these days, I’m not going to lie. With travelling to Europe and wedding season, my happygut awesome streak has been compromised 😦 My saving grace is that I will be going on a 6 week cleanse in a couple of weeks, after the weddings are over.

To treat myself I decided to make asparagus fennel soup (YES, healthy food is a treat ;)). It was awesome! Delicious and it went down so well, my body has been screaming for something like this for a long time!

Serves 4


2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk, soy milk or almond milk
Salt and pepper to taste


1. Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point.
2. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.
3. In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). 4. Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.
5. Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  6. Garnish with dried dill or fennel greens and serve.

Courtesy of For The Love Of Food