Yogesh Deshpande is the Pastry Chef of the Park Hyatt Goa, India, where he’s worked for the last twelve years after training in Mumbay and working on a luxury cruise line in the UK.
The story behind this delicious curry noodle soup called “Nom Ban Chok” starts in Cambodia, in the beautiful town of Siem Reap.
As we stop on the side of the road to buy a fresh young coconut from a colorful fruit stand, a darling little girl (she must be five or six) comes up to me.
This summer has been pretty tough for my skin: in between the crazy hot weather (hence a lot of sun), the air conditioned always on (hence drier skin), and the stress combined with very little sleep from working on a lot of projects (hence dull and baggy eyes)… my skin looked anything but radiant and glowing.
Summer is the most perfect time to enjoy zucchini noodles. Here in Italy, produce is so good that many times I simply season my noodles with some extra virgin olive oil and don’t need anything else… But when I am craving a more filling and decadent dish… I opt for a grain free pesto noodle bowl that features free range fried eggs and sautéed Tuscan kale as well.
The first thing we do when we realize we are gluten intolerant or have celiac disease is find out what the safe replacements are. Rice usually becomes the food we rely on as a true life savior, but there are times in which even plain rice is not gluten free and we need to be aware of the cooking techniques and preparations that can turn this gluten free staples into a gluten carrier.
Finding good dips to add creaminess to your dishes when you are on a paleo diet or on the AIP (Autoimmune Protocol) is pretty tough, so I though a nightshade free Baba Ganoush was much needed!