Sweet Strawberry Lassi ~ Taste of Kathmandu in Your Own Backyard

Ever been curious about the street food scene in Kathmandu?

If you Google "Lassi stands in Kathmandu," there are many YouTube videos posted by visitors to the city. A good overview is "CRAZY GOOD Lassi & Shopping in Kathmandu." The author wrote to "Share this video with everyone" so here is a link. 

Then, maybe after a trip to an Indian market to purchase the Indian yogurt Dahi** (or use greek yogurt) with some fresh fruit and spices you can easily experience a Taste of Kathmandu right in your own backyard.

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

PREPARE AHEAD: 2 cups fresh organic strawberries, soaked in water bath with 1 teaspoon baking soda for 5 minutes, drained, rinsed and patted dry; then prepared as described in Directions 1. below

2 cups Indian yogurt (Dahi) or Greek yogurt; or your favorite nondairy yogurt for vegan 

3 tablespoons honey, or maple syrup, or cane sugar or sugar substitute (personal preference)

1/4 - 1/2 teaspoon kosher salt

A small pinch of cardamom powder (less than 1/8 teaspoon)

Toppings (optional): mint leaves, strawberry slices, cashews, pistachios

Directions: 

1. PREPARE AHEAD: Cut off the tops of the washed strawberries and cut in halves or quarters. Spread them out in a large plastic baggie and freeze for a minimum of about 3 hours or until ready to use, up to 6 months.

2. In a blender, add the yogurt, sweetener, salt, strawberries and ground cardamom. Mix thoroughly and pour into 8 oz. glasses. Add toppings as desired.

Makes about three 7 oz (200 ml)) servings.

#lassi #strawberry #Dahi #yogurt #indiancooking #nepalicooking #streetfood #vegan #vegetarian #probiotics #cardamom #Nepalstreetfood

** Find a recipe link for homemade Indian yogurt, Dahi, here.

Recipe adapted from the New York Times recipe here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Easy Carrot Halwa ~ Nepali Dessert Sweet (Vegan option) (GF)

Carrot Halwa is a dish often made in Nepal for festivals or special guests. That's probably why my daughter is served it so often when she visits there. She has seen it being made in home kitchens so we decided to give it a try. The result was delicious: fresh tasting, not too sweet, and easy to store in the fridge and reheat.

My Paleo Marin Rating: 5 Stars*

Ingredients:

1 tablespoon ghee (or non-dairy butter substitute)

4 cups finely grated red carrots, tops and bottoms trimmed, then peeled (about 1 1/2 lbs or 700 gm) 

1 cup whole milk (250 gm), or more if needed (use Almond Milk or other non-dairy milk for paleo)

4-5 tablespoons white or light brown sugar (or use sugar substitute of choice for paleo)

1 tablespoon ghee (or non-dairy butter substitute)

1/2 teaspoon cardamom powder

Optional toppings:

Coconut flakes, chopped cashew nuts, sultanas, pomegranate seeds, almond slivers

Directions:

1. Peel the carrots and grate them on the small side of a hand grater or in a food processor.

2. Heat a wok or frying pan on medium heat. Add 1 tablespoon of ghee. Add the
shredded carrots and cook, stirring constantly for about 8 minutes until the carrots turn slightly brown.

3. Add the milk to the carrot mixture and cook it down, stirring constantly for 7-8 minutes or until the carrots have absorbed the milk.

4. Add the sugar and 1 tablespoon of ghee. Keep stirring until everything is
absorbed, about  6 minutes.

5. Add the cardamom powder and stir it in well. Dry roast the halwa for another
minute or two to deepen the color.

Carrots & Milk 
Cooking down

Serve warm if possible (although it is good cold also). Distribute evenly into 4 small bowls and add toppings as desired. Store uneaten halwa covered in the fridge for about a week.  To reheat, add a small amount of milk to a frying pan along with the halwa and heat up on low heat.

#paleo #dessert #vegan #vegetarian #dairyfree #glutenfree #glutenfreedessert #dairyfreedessert #Nepalicooking #Nepal #Indiancooking #carrothalwa #cleaneats #carrotdesserts #gajarkahalwa

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Valentine's Day 2025 Red Velvet Cake w/ 'Cream Cheese' Frosting (GF, DF, Low Sugar)

This Facebook Memory came up on our feed so what better time to celebrate its delicious memories and repost. There are many recipes for this type of cake but Alton Brown's had some of the best reviews. Add a few sprinkles, accommodate dietary restrictions, and spread the love with this special Valentine's Day treat. 

For the recipe, see link here. Substitute gluten free flour, non-dairy ingredients and half of the sugar for dietary modifications.

My Paleo Marin Rating: 4 Persimmons*

#cake #redvelvetcake #gluenfree #ValentinesDay 2025 #dairyfree #creamcheesefrosting #love #lowsugar
#desserts #altonbrown

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Retrospective of Yotam Ottolenghi on My Paleo Marin, or How I Learned to Cook + Selected Cookbooks

My Paleo Marin was started ten years ago to help me learn how to cook. As I reflect over almost 400 posts, one chef's recipes stand out as making me look like I knew what I was doing even though all I did was follow directions. Along with his successful restaurants in London (Nopi, Notting Hill, etc.), Chef Yotam Ottolenghi has written several cookbooks and also posts frequently online so everyone can make and enjoy his delicious food at home. A lot has changed in the world of food blogging since My Paleo Marin began, but the bottom line of presenting good quality recipes for the home cook is still the base line from which to start. Below is a Retrospective of Ottolenghi's recipes on the blog, and believe me, if I can cook these, anyone who has the motivation can, too.

My Paleo Marin Rating: 5 Persimmons*

Ottolenghi Recipes:

'Purple Rain' Blueberry Loaf Cake w/ Lemon Syrup (GF)

Watermelon + Feta Salad w/ Marinated Olives & Preserved Lemons

Mile High Soba Salad w/ Avocado, Pistachios, Crushed Cardamom Seeds, Herb & Lime

Thai Green Papaya Salad (Paleo)

Savory Cauliflower Souffle (GF)

Citrus-Soaked Satsuma Almond Cake w/ Valrhona Chocolate Icing (GF)

Cracker Jack Beets w/ Caramelized Macademia Nuts, Yogurt and Red Pepper Flakes

Valrhona Spice Cookies

Potimarron Squash Soup w/ Saffron, Orange Zest and Caramelized Seeds

Green Cabbage & Red Curly Kale Slaw w/ Orange Sesame Dressing

Tomato Salad w/ Mascarpone + Wasabi Dressing

Pan-Fried Mackerel w/ Preserved Lemon 'Harissa' & Beet Orange Salsa

Selected Ottolenghi Books:

Ottolenghi: The Cookbook

Jerusalem: A Cookbook

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Ottolenghi Simple: A Cookbook

#paleo #yotamottolenghi #cookbooks #blueberrycake #desserts #watermelonsalad #feta #sobasalad #greenpapayasalad #Thaicooking #cauliflower #almondflour #glutenfree #beets #macademianuts #spicecookies #Eastercookies #squashsoup #kalesalad #tomatosalad #mackerel #preservedlemons #harissa #goodeats #gourmetcookingathome

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Warm Honey & Walnut Baked Pears w/ Vietnamese Cinnamon (+ Cinnamon Tutorial)

This simple dessert can be assembled in about five minutes and out of the oven in 30. It fills your kitchen with the wonderful aroma of cinnamon while you wait for the delicious combination of warm honey, walnuts and sweet pear to be ready. 

Cinnamon Tutorial: Bon Appétit features an article this month called "The Life of a Spice" where Chef Antara Sinha explains that not all cinnamon tastes the same. The two main types are Ceylon (from Sri Lanka, delicate floral flavor, harder to source) and Cassia (more intense flavor, most often on grocery shelves). Either one can be used in sweet or savory dishes. Personally, I like the Vietnamese version of the cassia cinnamon with its "especially sweet, honey quality" that holds up well in baked goods. 

My Paleo Marin Rating: 5 Persimmons*

Grocery List:

2 pears, preferably ripe and plump

Vietnamese Cinnamon

Walnuts

Honey, preferably local if available for the health benefits

Ingredients:

2 large ripe pears (I used Bosch)

1/4 teaspoon ground cinnamon, preferably Vietnamese

1/4 - 1/2 cup chopped walnuts

4 tablespoons honey, or enough to drizzle over all pear halves

Directions:

Preheat oven to 350 degrees F. Line a 1/2 sheet pan with parchment paper.

1. Wash, dry and cut pears in half lengthwise. Scoop out the seeds with a melon scope or spoon. Take a small sliver off on the bottom if necessary to allow the pear to sit upright. 

2. Put the cinnamon in a sifter (I used a tea strainer) and sprinkle the powder over the pear halves. Distribute the walnuts over the pears. Drizzle the honey generously over everything.

3. Bake in the oven for about 30 minutes.

Serve.

#paleo #dessert #pears #honey #vietnamese #vietnamesecinnamon #honey #walnuts #localhoney #lowcalorie #healthyeats #healthydessert #glutenfree #dairyfree #easyrecipes #vegetarian #sweettreats #comfortfood

Recipe adapted from Recipes Masters on Facebook.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Last-Minute Valentine's Chocolate Truffles (GF) (Update)

Surprise your Valentine(s) with these easy homemade chocolate truffles made more affordable by switching out a few ingredients from our original Paleo Chocolate Truffles recipe. Substituting almonds ($6.36) for hazelnuts ($14.99), Trader Joe’s Cinnamon Sugar Almonds ($3.99) for macademia nuts ($12.99) and Guittard Cocoa ($8.99) for Valrhona ($14.99) brings down the cost without sacrificing flavor. These delicious chocolate morsels are guaranteed to bring a smile to any truffle lover.

My Paleo Marin Rating: 4.5 Persimmons*

Grocery List:

Whole Almonds

Cocoa powder, preferably Guittard Rouge Cocoa Powder

Coconut oil

Lyle's Golden Syrup or Agave Syrup

Almond Milk

Trader Joe’s Cinnamon Sugar Almonds, or Premium Milk & Dark Chocolate Covered Almonds ($5.99)

Slivered Almonds

Ghirardelli 100% dark chocolate bar

Ghiradelli 60% chocolate bar

Sweetened shedded coconut (optional)

Ingredients:

1 cup whole almonds, blanched (see instructions below)

1/2 cup cocoa powder

1 teaspoon vanilla extract

1/4 cup expeller-pressed coconut oil 

1/4 cup golden syrup or agave

1/4 cup almond milk

24 Trader Joe's Cinnamon Sugar Almonds

1 cup slivered almonds (chunky pieces - not flat), coarsely chopped (or 1 cup blanched almonds coarsely chopped)

1 bar Ghiradelli 100% dark chocolate

1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)

Directions:

1. To blanch the almonds: Place the raw almonds in a metal or heat safe bowl. Pour boiling water over the almonds and let sit for 60 seconds - no longer. Strain the water off and put the almonds in cold water. When the almonds have cooled down, pinch off the outer shell and dry the nuts in a towel. Grind the cooled almonds in a food processor.

2.  In a medium bowl, add the ground almonds, vanilla extract, cocoa powder, coconut oil, golden syrup or agave, and almond milk. Stir until well combined. Place in the fridge for 20-30 minutes until firm.

3.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls). Insert one cinnamon sugar almond into the bottom of the ball and cover over with the mixture. Roll each ball in the chopped slivered almonds until it is coated with nuts. Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.

4.  Melt the chocolate bars in a small pan that has been placed over a larger pot with 2” of boiling water in it.  Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper. Sprinkle the tops with sweetened shredded coconut (optional).

5.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week.

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree #valentines #valentinesday #valentinesgifts #lastminute #economical #easydessert 

Recipe adapted from www.teenfoodie.com.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Valentine's Day Poppy Seed Pound Cake w/ Lemon Glaze (GF) (DF) (Update)

Homemade baked goods may not look as professional as store bought, but I've been told you can "taste the love" that that goes into a cake you made for someone special. This recipe from the cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great, is gluten free, dairy free and sweetened with honey, hopefully to be enjoyed by almost everyone on your Valentine's list.

My Paleo Marin Rating: 4 Persimmons*

Grocery List:

Spectrum palm shortening

Coconut Flour

Honey

Almond Milk

Fresh Lemons, about 6

Vanilla Extract

Almond Flour

Sea Salt

Eggs, 5 large

Poppy Seeds

Cashews

Coconut oil

Coconut Milk

Ingredients:

Cake:

1/3 cup Spectrum palm shortening, plus extra for greasing cake pan
3 tablespoons coconut flour, plus extra for coating cake pan
3/4 cup honey
2/3 cup almond milk, unsweetened
1/4 cup lemon juice
1 teaspoon vanilla extract
3 cups almond flour, blanched is best (I used bin flour from Whole Foods)
1 teaspoon sea salt
5 large eggs, room temperature
2 tablespoons poppy seeds
1 tablespoon grated lemon zest

Glaze:

2 tablespoons plus 2 teaspoons finely ground cashews, 2 teaspoons lemon juice, 1 tablespoon coconut oil, melted and cooled, 2 teaspoons honey, melted and 1 tablespoon coconut milk (non-dairy)

Directions:

Cake:

Preheat oven to 325 degrees.

1. Grease the pan well with shortening and then coat every surface with flour.

2. In a food processor or high speed blender, add shortening, coconut flour, honey, almond milk, lemon juice, vanilla, almond flour, baking soda and sea salt. Blend until smooth for about 15 seconds.

3. Add 1 egg at a time, blending until all are mixed into batter.

4. Put batter in bowl. Gently fold in poppy seeds and zest.

5. Pour the batter into the cake pan. Bake on rack in oven for 40 minutes, or until a toothpick comes out clean (my oven took another 10 minutes - internal temperature will be about 190 - 210 F when done).

6. Cool baked cake on a rack for 15 minutes. With a spatula or knife, gently ease the sides, then turn upside down on a plate.

Glaze:

When the cake is fully cooled, whisk together the ingredients and drizzle them over the top and sides of the cake.

Recipe adapted from the cookbook Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great .

#paleo #glutenfree #dairyfree #grainfree #grainfreecake #cake #poppyseedcake #poppyseeds #valentines #dessert 

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

5-Minute TikTok Salad: Pears, Pomegranate Seeds, Walnuts, Feta & Arugula with Balsamic/Olive Oil Dressing

Moving along with the times, we've gone from Julia Child & Alice Waters to recipes on TikTok. Here, Julia Saltzman shares a video for this delicious salad recipe perfect for any holiday table. It takes about five minutes to prepare as she instructs us to forget measuring - just toss a few of the ingredients with your hands in a mixing bowl, put that on a platter over the sliced pears, and add the toppings. Then, no matter what the source, enjoy and "Bon Appétit!"

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

Pears, about 6 (I used mostly Bartlett)

Arugula (about 6 cups)

Maldon Flaky Sea Salt

Olive Oil

Balsamic Vinegar

Feta Cheese (French sheep feta in brine if possible)

Walnuts (or pecans or nut of choice)

Pomegranate Seeds

Directions:

1. Slice the pears on a mandolin (carefully!). Arrange on a serving platter.

2. Place the amount of arugula you would like for your salad in a large mixing bowl. Add some Maldon flaky sea salt, olive oil, and balsamic vinegar. Toss with your hands to mix well. Place the greens on top of the pears. 

3. Sprinkle the top of the arugula with crumbled feta cheese, walnuts and pomegranate seeds.

Serves about 8 side salads, or 4 main course salads.

#paleo #salad #pears #walnuts #feta #arugula #holidayfoods #tiktok #instagramrecipes #glutenfree 

See video of recipe on TikTok here or on Instagram here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Vegetarian Gourmet Sandwich: Marinated Apples, Aged Cheddar Cheese & Arugula on Gluten Free Hawaiian Bread

Elevate your sandwich game with a vegetarian recipe featured in this month's holiday issue of Food & Wine Magazine. It makes a perfect entree or snack alternative to the heavier dishes of the season. 

The marinade for the apples is a mixture of maple & honey apple cider vinegar, olive oil, whole-grain mustard, shallots and fresh garlic. Tangy arugula rounds out the complexity of flavors. Everything is layered on buttered Canyon Bakehouse Gluten Free Hawaiian Bread. Caution: May become addictive!

My Paleo Marin Rating: 5 Persimmons (for uniqueness and ease of preparation)

Ingredients: 

1/2 cup apple cider vinegar, preferably Vermont Village Maple & Honey Apple Cider Vinegar (Note: if using plain apple cider vinegar, add 1-2 tablespoons of honey to the marinade)

1/4 cup olive oil

Sandwich Ingredients

4 teaspoons whole-grain mustard

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

2 small shallots, peeled and thinly sliced

1-2 cloves garlic, grated

1 tart green apple, such as Granny Smith, cored and thinly sliced crosswise (unpeeled)

1 tart-sweet apple, such as Honeycrisp, cored and thinly sliced crosswise (unpeeled)

12 slices of Canyon Bakehouse Gluten Free Hawaiian Bread, or any Canyon Bakehouse Gluten Free bread)

Apples in Marinade

Salted butter for bread, at room temperature (optional)

1 1/2 cups packed baby arugula

Directions:

 1. Whisk together maple & honey vinegar, olive oil, mustard, pepper and salt in a medium saucepan (Note: add honey if not in vinegar). Bring to a simmer over low heat to blend all the ingredients. Add the shallots and garlic and stir. 

2. Place the apples in a large baking dish and pour the warm marinade mixture over the apples. Toss and let sit for 45 minutes, turning over once or twice. Drain the apples and discard the marinade. 

3. Butter one slice of bread, add a layer of apples, cheese and arugula. Place another slice of butter bread face down on top. Serve immediately.

Makes about 6 sandwiches.

#paleo #sandwich #glutenfree #applecidervinegar #healthyeating #yummylunch #gourmetbites #cheeselover #food&winemagazine

Recipe adapted from Food & Wine here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.