I’m Creating a Healthy Indian Food Recipe eBook!

sarika-akansha-recipe-ebook

Guess what guys, I’m creating my first recipe eBook! I’m partnering with my mother to develop a healthy Indian food recipe eBook with 40-50 recipes for breakfast, lunch, dinner, snacks, and beverages. We will also include a guide on how to build your own spice kit, a grocery check list, and general tips on how to cook Indian food and make it a bit healthier.

The idea of creating my own product has been on the back of my mind for a few months, ever since my boyfriend and I did a little prioritization exercise (on a side note, would you guys like personal growth/productivity tips? I’ve been thinking about sharing a few). However at that point, I didn’t think it would be feasible to create my own product for multiple reasons —time, confidence, and resources as the top three.

Though when I made the decision to leave my job at LinkedIn, time was finally on my side. After some encouragement from friends and family I got the confidence to pursue this project. As for the resources, we are figuring it out as we go, but having my mom as a partner makes it much more manageable.

turmeric-indian-chicken

The survey I sent out a couple of weeks ago, as well as general conversations in the C&G Girl Gang (join in on the fun here) really helped me validate the need for something like this. Here are some of the interesting findings from the survey:

  • General stats: 217 respondents, 92% female, 34% South Asian
  • Top three reasons people cook: to be healthier, to control their ingredients in their food, to save money.
  • On a scale of 1-5, the average skill-level with Indian cooking is a 2.36
  • 30% of respondents have never cooked Indian food in their life!
  • 2/3 of respondents want to learn how to make Indian food healthier while over half want to learn how to make Indian food in general!
  • Not too surprising, but South Asians are most likely to be vegetarians (41%) compared to other ethnic groups (11%)

There were a couple of questions that I forgot to ask (rookie mistake). The biggest one question being “what Indian food would you guys like to learn how to cook and/or making healthier?” Let me know in the comments or feel free to email me at akansha@citrusandgold.com.

As for our timeline for the recipe eBook, we would like to get this to market before the holidays!If you’d like to participate in feedback sessions or get the latest news on the eBook you can sign up below. Thank you all so much for your support. We really couldn’t create this without you.

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Raw Turmeric Latte (Vegan)

Hi friends!

It feels good to finally get back to the blog! I took a long hiatus while traveling these past couple of weeks and I’m so ready to be back. Today, I’ll be sharing a a raw turmeric milk recipe :D.

raw-turmeric-milk-vegan

I originally shared this recipe on Brown Girl Magazine but I also want to share a version of the same recipe here under a different name.

This raw turmeric milk tastes just like thandai (a traditional indian beverage) but it’s way more healthy! I was inspired to create this recipe after trying the turmeric milk at Project Juice. I was obsessed with it immediately but I knew I could recreate it at a much lower cost (FYI I talk about my thoughts on the turmeric milk trend here).

Ingredients:

1 cup of almonds, soaked overnight
4 cups of water
5 medjool dates
2-3 cardamom pods, ground
1 tsp of turmeric powder
½ tsp of cinnamon
Dash of black pepper
Pinch of saffron

Instructions:

    1. Place your almonds in a large bowl and fill it with water. Soak them overnight to allow them to sprout. I’ve read that this helps neutralize phytic acid and helps release an enzyme that helps with digestion.
    2. The next morning add your almonds and about a cup of water to your blender and start pulsing. I like to add the water a little at a time to gauge the creaminess of the milk.
    3. Blend the rest of the ingredients while slowly adding more water.
    4. Strain the mixture using a cheese cloth or nut milk bag over a large pot or bowl.
    5. Pour the milk back into the blender to help serve.
    6. Add some ice & garnish with crushed cardamom and a pinch of saffron!

turmeric-milk-blended

You can use the leftover almond meal to make a lighter version of the thandai by adding it back to the blender with more water. Or you can use it to top off your oatmeal, add it to a dessert, or like me, eat it plain.

The turmeric milk should stay good for up to a week refrigerated! It’s so good you have to try it out!

turmeric-latte

raw turmeric latte made with homemade almond milk. Sweetened with dates