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Patty = Three kinds of mushrooms + Potatoes + Barley + Thyme
Sauce = Homemade tzatziki
Side = Salad


Signing Off,



I open the fridge door and see:
– kidney beans
– homemade salsa from the wonderful Kinseys
– cilantro

And then THE UNNAMED SALAD was born!!! It was yum!
Nothing else was necessary, the salsa packed a nice punch already.

Nice random experiment. =)


Homemade Yoghurt + Homemade Granola.
This is my routine breakfast!


I love going to Artigiano’s or Glass City Cafe which are both in my building at work. They serve gourmet yoghurt with granola.

Well, I decided since I create homemade yoghurt, why not homemade granola too?

All the ingredients can be found at Galloways. It’s my absolute favorite specialty food store. My dad, who resides in India, even told me to go there when I visited him earlier this year (2010). You can imagine how much Galloways resonated in his mind, after having been out of Vancouver for over 9 years. He still remembered Galloways and insisted I shop there for a healthy lifestyle.

The location I go to is at 702 6th Avenue, New Westminster. This is most convenient for me, as I live in New Westminster. It’s not listed on the Galloways Food website, as this particular location has a different ownership. I assure you the New Westminster location is still there, and such a lovely & friendly staff. I’ll definitely pay a visit to the other locations when I’m in the neighbourhood, and highly suggest anybody reading this make Galloways a staple on your grocery shopping list.

– Rolled oats, 2 cups
– Sunflower seeds, raw, 1/2 cup
– Pumpkin seeds, raw, 1/2 cup
– Dried Raisins, 1/2 cup
– Dried Cranberries, 1/2 cup
– Cinnamon, 1 teaspoon
– Salt, 1/4 teaspoon
– Canola Oil, 2 tablespoons
– Maple Syrup (Pure Grade A Dark Amber, the good stuff), 1/2 cup
– Optional: Warm Water, 1/2 cup
– Optional: Nutmeg, 1/2 teaspoon
– Optional: Your choice of dried fruit & mixed nuts/seeds

– medium to large mixing bowl
– small bowl
– baking sheet
– parchment paper

Pre-heat oven to 375 degrees.
Line the baking sheet with parchment paper.
Place the oats, raw seeds, cinnamon, salt in to mixing bowl.
In a separate small bowl, stir together maple syrup and oil.
Pour liquid mixture over the dry ingredients. Toss everything together so that the ingredients are well coated by the liquid.
Place mixture on to parchment paper.

Bake in the oven for 30-40 minutes. The longer you bake, the toastier and crispier it will be. I tried baking for 45 minutes, and found it too crispy, borderline burnt (don’t know if borderline burnt is possible, but it exists I tell ya!).

Remove from the oven and let it cool down. If there are any large clumps of granola, break it down immediately, before it cools. Once cooled, add raisins and cranberries to the mixture.

Serve with your homemade yoghurt!

Homemade Granola COMPLETE!


Wizard’s First Rule: Fermented foods are good for you & your digestive system.

Hazaaa! Now that you know that, let’s start with yoghurt then!

– 2 cups milk
– 1 tablespoon yoghurt

– 1 medium pot
– 1 small to medium stainless steel or ceramic bowl to contain hot liquids
– a warm storing area
– if you live in a climate that does not have a naturally warm storing area, I use a large thermos that can house the bowl + hot water + a stand to place the bowl on

Yes you need yoghurt to make homemade yoghurt. More specifically, you need the bacterial culture within it. You’re not going to make that on your own, therefore, source it from already made yoghurt.
I prefer Avalon Dairy or if I can’t make it to their farm, I head to the grocery store and pick up Olympic yoghurt.

Heat milk almost to a boil. Just before the boiling point, when you see the milk about to rise, turn off the heat. Be careful, if you wait too long, the milk will boil over!

Pour heated milk into the bowl. Scoop a tablespoon of the already made yoghurt into the bowl, and stir. Cover the bowl with a thin towel or handkerchief.

Place bowl in a warm area (ie. on top of your fridge, as the fridge emits heat). Ferment for 12 hours.
Now, you can take your homemade yoghurt and use it to continue making more homemade yoghurt!

If you don’t have a warm storing area, then try my thermos method. Fill the thermos up with hot water. Place the stand in the hot water. Place the bowl on the stand with the thin towel or handkerchief still on top. Place the lid on the thermos to completely trap the heat inside.
Ferment for 12 hours.

Alternatively, you can set your oven at about 100 degrees Celsius, and place the bowl inside. Ferment for 12 hours. I don’t have the nerve to try this method, as I don’t want to leave the oven on unattended.

Homemade Yoghurt, complete!
Now, some might say that it still doesn’t taste as good as Indian curds. I agree! The day I discover how to make homemade yoghurt as delicious as curds, I will blog about it.



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