Category: Inspiration

Antibacterial, Anticarcinogenic, Anti-inflammatory Elexir

by The Galavanting Gastronome, posted in Health, Inspiration, Nutrition, Recipes


My husband has been an avid mountain biker since age 14. His nearly 30 years of cycling experience has made him a highly technical, very skilled cyclist. In the 15 years we’ve been together he’s probably fallen off his bike just about 5-7 times. 

We went to Sedona for spring break this year and he excitedly brought his mountain bike. Sedona is awesome for both mountain bikers and yogis– making both of us exceedingly happy. 

We thought nothing much then when he came back one of those days after a fall off his bike. This one though knocked the wind out of him. He fell 4ft on his back onto rocks with his bike on top of him! Now, 6 weeks later we’re still dealing with the aftermath. 

I made him this drink to help with the inflammation. The intention is to drink it daily so I made a big batch and stored in a 32oz jug. 

  • 2 tsp turmeric powder
  • 2 tsp grated ginger root 
  • 32 oz water
  • Bring to a boil
  • Strain and serve over ice

Indian Inspired One Pot Quinoa ‘Bhaji’ Veg. 

by The Galavanting Gastronome, posted in Inspiration, Nutrition, Recipes

  • 1 cup cooked Quinoa cooked according to package directions
  • 1T cooking olive oil
  • 5-7 curry leaves
  • 1/8 tsp mustard seeds 
  • 1/2 diced onion
  • 1 tsp each of cumin powder and coriander powder
  • 1/2 tsp each turmeric and salt
  • 1 small diced sweet potato par-boiled (I add it to a bowl of water and microwave for 3-5min till fork tender)
  • 1/2 cup diced bell pepper
  • Juice of 1 lime
  • Coriander leaves for garnish

Warm oil on medium high heat, add mustard seeds and after 30 seconds add curry leaves (warning: they will sputter). Add sweet potato and sautée till they start to turn brown 4-5min. Add peppers and continue to sauté 2-3min more. Add cooled cooked quinoa and stir to combine. Add cumin, coriander, turmeric and salt and stir to combine well. Continue to sauté until quinoa is warm again and everything is well combined. Sprinkle with the juice of one lime, adjust salt and serve with a garnish of chopped coriander leaves. 

I served it in a hollowed out avocado shell with fresh diced avocado on top! Yum! 

Brown Rice Quinoa Pasta with an Indian Spice inspired Pasta Sauce

by The Galavanting Gastronome, posted in Inspiration, Nutrition

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  • 1 medium diced onion
  • 1T evoo
  • 5-7 curry leaves
  • 2-5 cloves diced garlic
  • 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp cumin, 1 tsp corriander powder
  • Jar of organic marinara sauce
  • diced fresh cilantro for garnish

Sautee the onion till golden brown, be patient. You don’t want glassy onion.
Add the curry leaves and watch out they will sputter
Add garlic and sautee mix for a minute or two
Add seasoning and stir it till well mixed and starting to smell fragrant; 1-2 min
Add in marinara sauce and mix well, let it simmer for 3-5 minutes
Toss in pasta cooked per package directions, I usually add 1-2T of light olive oil to the water to boil before adding pasta (I like to drain, then rinse and drain the pasta to get rid of the gooey-ness)
Sprinkle with fresh cilantro
Enjoy!
IF you make it, please let me know what you think!