Dada Eats Collection + Cookbook
Her food is often vegan, allergen-free, gluten-free, and grain-free because she’s only using the most nutritious ingredients, not because she’s cutting out food groups to follow the latest fad. She draws on her Indian roots for plant-based dishes like Spicy Eggplant Masala and the Best Dal Ever that come together in record time, and reinvents Indian classics such as Kheer, Sweet Potato Aloo Tikki, Creamy Black Lentils, and more, removing dairy but not sacrificing flavor. Chocolate Chip Chickpea Blondies, Coconut Sugar Halva Strawberry Crumble Bars, and Marbled Chocolate Tahini Loaf Cake rely on unprocessed sugars, legumes, and grain-free flours, but they still satisfy every sweet tooth as you learn how to use these healthy ingredients for maximum flavor and joy.
A longtime staple as a fabric dye and ingredient in Ayurvedic cooking and medicine (since 500 BC!), turmeric is currently enjoying a huge resurgence in popularity due to its anti-inflammatory and digestive qualities.
Peppery and prepared to play well with others, cumin was once so popular it was once carried in the pockets of wedding guests during the Middle Ages to bring good fortune.
Cayenne’s fiery red color is matched by its fruity heat. When fresh, cayenne peppers have a shiny shell and an elongated, fingerlike shape.