Was it just me, or did 2019 put many of us through the ringer? I got a peek at who I actually might be which is exciting, but I'm leaving this year feeling like I "survived" it. While family and friends were the #1 reasons I pulled through, I wanted to share a few things that helped me not only maintain my sanity, but also break through mental barriers. I'm regaining optimism and compassion for myself and others by surrendering to the natural waves of life. Thank you all for joining me via my blog this year--sending you lots of love going into 2020!

xo,
Div

I haven't been able to bring myself to listen to much music for the last two years--so after commuting in silence for a while, I turned back to podcasts. I couldn't listen to the deluge of technology or innovation podcasts I once devoured--it was too much noise. I needed something that had more meaning. Here are my two favorite podcasts of 2019!
​

​My mother introduced me to this tea a few years ago but I hadn't yet developed the palate to really appreciate the flavors. This is an Ayurvedic tea that is loaded with some incredibly nutrient rich spices. You can make a big batch of the mix and steep it one cup at a time just like any other loose leaf tea. All the following ingredients can be found at your local indian store or on Amazon. 
Makes 1 serving.

1. Heat a pot of water
2. Using a mortar & pestle or a blender, gently pulse these spices until they are coarsely ground (don't totally powder them).

• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 cinnamon stick
• 1/2 tsp black peppercorns
• 1/2 tsp fennel seeds
• 1/2 tsp cloves
• 1/2 tsp fresh grated ginger
• 1/2 tsp turmeric powder or root

3. When the water is hot, add the spices in.
4. After it's boiled together and the aroma is strong, lower the heat and add the following:

• 1/2 tsp cardamom powder or whole pods
• generous pinch of saffron
• pinch of nutmeg
• 1/2 tsp edible camphor (this is my favorite ingredient)

5. Let everything sit for a few mins, then strain the tea into a cup and enjoy!

​Yoga does a great deal of good for the body. This year I learned that I needed to be kinder to myself in more ways than one, and having a regular yoga practice became a huge part of that. Here are all the ways it's helped me (just this year!):
​

• Massages joints and stiff muscles
• Prevents injury
• Releases emotional pain stored deep in the tissues
• Empowers you in your body
• Builds endurance
• Helps you connect with others
• Stills the mind in preparation to meditate

This one is simple. I learned to slow down and take myself on a walk any time I felt perturbed, lonely, bored, restless, uninspired--you name it. Often times we just need to get some emotions out of our system. I would pay attention to the feeling on the sun beating down on my face, the smell of the air, the sounds around me, the different people I shared the space with. It's all magic if you look closely enough. I found so much comfort in the simple fact that no matter what I was feeling in the tiny universe of my mind, the sun would always, always rise again the next day and keep me safe and warm. Being in nature is extremely therapeutic and healthy for the body as well. When taking walks in my mom's garden, I'd catch myself thanking a tree after plucking a fruit, or smiling at a flower. Nature is one of the most beautiful expressions of life, and I plan to spend a lot more time appreciating it in 2020. 

I think it's vital that people 1) travel and 2) travel alone. This year I took my first solo trip to Portland, Oregon in the midst of a low point and at the time, it felt like the stupidest decision. But the moment I got to my destination, I allowed myself to get lost in experience, in observation, and in awe. I didn't even travel far - it wasn't about where I went. It was about having a stretch of time to exercise a pretty basal instinct - exploration. It expanded my mind and I was bolder and more open when talking to strangers. Highly recommend this to anyone who doesn't think they can survive a weekend with themselves. Have a meal by yourself in a nice restaurant go see some live music, get lost in nature. Get to know yourself closely and follow your curiosities without inhibition.

The weather is finally transitioning into fall and each morning is a little crisper than the last. With this and some other lifestyle changes, I am craving earthier and warmer foods. I've been researching and practicing easter nutrition for a while (hint: post on Ayurveda coming soon) and thought i might try my hand at something a little different: risotto! As usual, I did not follow any recipe or ingredients list, but rather threw stuff together that sort of made sense and hoped for the best. Please excuse the sub-par food photography...I made this at 6pm after a day of yoga TT and there was like almost sunlight left! #keepitreal

Now that the bay area is having its Indian Summer I've fittingly found myself craving the savory and robust flavors of Indian cuisine, sans the heaviness of a cooked meal. I wondered how I could incorporate indian flavors into a salad of some kind and I immediately thought of a common appetizer called "chaat." It's a mix of tomatoes, onions, chickpeas and potato with yogurt and spices that's often found at street-side vendor carts in busy metropolitans like Chennai and Bombay as a quick snack on the go. I decided to recreate this as a salad that would pack in loads of fresh veg but provide that spicy zing that my brown-ness requires.

*Be forewarned that while all the fresh ingredients can be found at any grocery store, you will need to procure some special Indian spices either from a local Indian store or Amazon (I'll be sure to include links).

Sometime last year I suddenly became enamored with the idea of eating dumplings. They are just so cute and self-sufficient, and I wanted them in my belly. As a vegetarian, I've never had dim sum or traditional dumplings because they usually have meat in them. I tried the only veggie option at a local spot in Oakland and promptly (and arrogantly) decided I could do it better myself. Initially I planned to use the pre-made wonton wraps, as I figured the dumpling dough would be complicated. Turns out its literally just flour and water....so I decided to make that myself too. When it comes to prep, you technically just need a steaming contraption along with something to make the dumplings not stick. Traditionally, a bamboo basket is used to steam the dumplings and they are lined with cabbage leaves to prevent sticking. The type of steamer can actually affect the taste of the food - so I opted for bamboo to enrich the flavors rather than use my stainless steel steamer basket that might give a bit of a metallic taste. Equipped with a shopping list and an unwarranted level of confidence, I set off to the Chinatown market!

This summer I finally hit that stage of adulthood where you actually crave vegetables and fresh produce. Personally, it's a bit of a milestone for me since my inner child has always been #teambread. Something about the busyness of summer travel and more eating out than I had expected left me craving homemade, fresh salads that would help me feel lighter and cleaner. Therefore, I've decided to share a short summer salad series! This will be the first.

​I'm a big fan of herbs and citrusy notes so I found myself leaning towards Vietnamese and Thai flavors for the salads. Here's a quick and easy Thai inspired salad I threw together after a weekend of way too many carbs in Portland. It is extremely filling because of the tofu and peanuts but doesn't give you that post-lunch mental fog. If you need something a bit denser, feel free to add in some vermicelli noodles. Enjoy!

Tofu
Add a 1/2 tablespoon of sesame seed oil to a frying pan (I use the ceramic non-toxic Green Pan which enables me to use very little to often times no oil) and let it heat. Drain and cut the super firm tofu into small 1/2-1" cubes and add them to the pan. Let them get nice and crispy, and you can even sprinkle a little chilli and garlic powder if you like, but it's not necessary. Flip the tofu a few times until most or all sides are a golden brown color and have crispy edges. Set aside to cool.

Main prep
In a large bowl, combine all the vegetables and mix them well. (See photo above for suggested slicing/shapes). Add in a tablespoon of yuzu sauce  and as much lime as you want, and toss. I love the tartness so usually end up using a whole lime. Lightly mix in a handful of the tofu, top with the peanuts, and enjoy!

Over the last few months I've been baking a lot, since I finally have an oven (yay!). For the last few years I've been leading a mostly plant based diet, with exceptions here and there. At home, I keep some staple supplies on hand and started experimenting with using them as baking ingredients. Some things I always have are chia seeds, applesauce, oats, and honey. I've used these base ingredients to make breakfast bars, pancakes and now bread! Enough backstory, on to the good stuff. 

I decided to make this bread for the first time one week ago, so I could use a huge lemon that I was given. I loooooove the combination of sweet and sour, so thought how can I use this lemon in a more delicious way than drinking lemon water? In my mind, I immediately paired it with blueberry. I was a bit nervous to make 'bread' since that always seems so involved and lengthy in recipes. I found a few recipes online but none of them used all the exact ingredients I wanted to. So, I hashed it together piece by piece. This is almost 100% vegan, minus the honey which you can easily substitute!

Ingredients
2 cups of oat flour 
2 chia eggs (1 'egg'= 1 tbsp chia seeds + 2 tbsp water)
1/2 cup honey
1/4 cup coconut oil
​1/4 cup applesauce
1/4-1/3 cup lemon juice (to taste)
1/2 cup almond milk
1 cup blueberries
​lemon rind
pinch of salt
handful of chopped walnuts

Directions
1. Grease a bread pan with a tiny bit of coconut oil (I used an oven-safe rectangular glass lunch box), and pre-heat the oven to about 350°.
2. Combine the oat flour, salt, lemon rind and walnuts together in a bowl. For my oat flour, I like to grind it fresh and leave bits of rolled oats in to give it texture.
3. Separately, mix the coconut oil, honey, chia egg, lemon juice and almond milk. For the chia egg, combine the seeds and water in a dish and let sit until it forms a gel-like consistency. 
4. Combine the wet and dry ingredients, and finish by folding in the blueberries (I use frozen) and walnuts. You can sprinkle a few chopped walnuts on top for extra crunch!
5. Add everything into the bread pan, and bake for 50-60 minutes. Let it cool for a good 30 minutes, then slice away!

This spring I'm kicking off a new series called Currently Coveting, to celebrate the two-year anniversary of my blog! Here, I'll share some of my favorites at the moment - ranging from recipes, ideas, art, fashion, technology, and more. 

Can't decide between a skirt or pants? Neither could I. Enter: the palazzo pant. I stumbled upon this chic little number while searching for casual trousers to wear to work--something more comfortable and breathable than jeans, but still professional. I was intrigued by the sleek form and striking color combination, and loved the risqué slits along the sides. The bow tie at the waist is a cute detail that streamlines the silhouette and counter balances the wide legs. I must admit, I felt a bit cheeky wearing these to work, and I recommend checking the wind speed when you plan to wear these--but they were a huge hit! Plus, these transition very well as day-to-night wear. Helloooo happy hour!

I moved to a small studio (like, really small) at the beginning of this year and challenged myself to find creative ways to make my tiny home feel like ME. I work for an interior design/tech company that evaluates your style and gives you product recommendations. Over the course of two years, I've learned that I prefer for my style to reveal itself, organically. I purchased a few things (like this marble tray from Target, Malm dresser from IKEA, elephant stand from a thrift store), as minimal 'bases' but am accessorizing with bits and bobs I've collected through my life. Here's a few vignettes of my trials! 

I remember drinking this delicious, earthy, satisfying drink as a kid--except we didn't call it golden milk! Like countless other products of Indian culture, this beverage was co-opted by the West and turned into a money-making commodity that's now served in cafes across the country as well as sold by various online wellness companies. Indignation aside, Golden milk, a.k.a 'Turmeric Latte', is a milk prepared with cooked spices (the main one being turmeric) that is incredibly nutritious, has super-healing properties, and tastes amazing. All my aunts and grandmothers used to make a cold variation of this Ayurvedic drink called 'badam kheer' (made with ground almonds, milk, and the spices), as well as a hot version called 'payasam' (kind of a sweet soup made with milk, the spices, nuts, and tapioca). This drink helps boost immunity and is anti-inflammatory as well. In college, I would drink this twice a day to ward off the winter sickness. Here's an easy recipe!

Ingredients
2-3 tbsp turmeric powder
1 tsp ginger powder
1 tsp cardamom
1 tsp saffron
1/2 tsp cayenne powder
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 cup water
coconut oil 
honey
milk of choice (My favorite is coconut or almond. Note: if you have a cold or sinus congestion, I don't recommend making this with dairy milk, that can actually make the congestion & mucus production worse!)

Step 1: Golden Paste
In a saucepan, heat the water until it starts bubbling. Add in the turmeric, ginger, cardamom, saffron, cayenne, pepper, and cinnamon and stir together. Let everything cook for 10-12 minutes or until it reduces to a paste-like consistency. Let it cool and transfer the mixture into a small jar (it will stay fresh up to two weeks, when stored in the fridge).

Step 2: Golden Milk
Add a cup of milk into a saucepan and bring to a simmer. Add about a teaspoon (more if you're sick!) into the milk and stir until it's evenly mixed. Then turn off the heat and add about a tablespoon each of coconut oil and honey. If you have a milk frother and are feeling bougie, go for it!

Creative Mornings is a lecture series that I've been attending for two years. It's a fabulous organization that hosts a breakfast lecture every month, in cities around the world! Each month, they choose a theme and bring in a speaker (an industry professional with relevant work to the theme) to talk. The lectures are hosted at really cool companies that volunteer their space for the event, and breakfast is usually donated by some of their partners. The event starts with a 30 minute mingling/networking session at 8:30am, followed by a 45 minute talk on the theme. They end with a 15 minute Q&A to encourage audience participation. I've met some really neat people at these events and it's always a lovely way to get some inspiration before heading into work on a Friday! Highly, highly recommend you check this out. 

Hope you enjoyed reading about some things that have inspired me lately! 

I am a self-proclaimed dessert enthusiast. It's becoming quite trendy to recreate classic desserts with healthier ingredients and I've been messing about with various recipes. Right now I'm absolutely nuts for these healthy "caramel" dark chocolate slices. I was inspired to make them after seeing it on another blog, but added a few cheeky twists of my own. They are dairy and processed sugar free too! 

This dessert has three layers, made independently and layered. Other recipes use pitted dates as a binder/sweetener, but I decided to substitute them with raisins (I was out of dates at the time) and it tasted the same I also didn't have tahini sauce (used in middle layer) and substituted it with a blend of peanut butter and sesame oil. Let's get right into it!
​

INGREDIENTS
Bottom Layer
1 1/2 cups almonds (can also use walnuts, pecans or cashews)
1/2 cup coconut flakes
1/2 cup soaked & drained raisins
1 tbs maple syrup or honey

Middle Layer
1 1/2 cups soaked & drained raisins
1/4 cup coconut oil
3/8 cup peanut butter & sesame oil blend OR 3/4 cup tahini sauce
1/8 tsp sea salt

Top Layer
2/3 cup cocoa powder
1/2 cup liquid coconut oil
1/4 cup maple syrup or honey
Optional: Add a pinch of cinnamon and vanilla extract for added flavor

DIRECTIONS
1. In a food processor, pulse together all the bottom layer ingredients until it forms into a sticky, gritty clump (like my technical terminology here?). Line a baking tray (I used a 6"x10" tray) with parchment paper. Use your hands to spread the dough in a thin layer and smooth out with a spoon. Place uncovered in freezer. 
2. Blend all ingredients for the middle layer. Spread it an even layer on top of the "dough", and place the tray back in the freezer.
3. Using a mixing bowl or blender, mix the liquefied coconut oil and maple syrup into the cocoa powder and blend until uniform. I'm a rebel and do what I want so I added cinnamon and vanilla to give it more depth of flavor. Spoon this mixture on top of the middle layer and smooth it out. Key step: be sure to lick all the extra chocolate out of the bowl until you can stare at your reflection in shame.
4. You can add toppings if you like (ie:- dried berries, nuts, coconut flakes, etc), but be sure to do it while the chocolate is still sticky so they don't fall out later. Cut it into sections now so you can easily break them apart later (I did 2"x2" pieces). Place tray in freezer and let it set for a few hours. Take it out when all the layers are solid! Store it in the fridge until it's all eaten up (so....realistically in like 2 hours??)

Hope you like this dessert! I found it to be a satisfying and energy-boosting snack, minus all the gross and processed ingredients. ​

Want to see more recipes like this? Be sure to Like/Comment below!