I have a (unhealhy) love/hate relationship with food. My stomach literally knows no bounds. I could just keep on eating and eating and never feel full. So it's only natural that I have a food blog. Hello! I'm Jaya and this is my food and colour blog.


And this is my main blog

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2 ♥
Twice-Baked Sweet Potato (Yam) with Chipotle Pecan Streusel
3 ♥
Orange Granita Recipe (Via: Food Network) | Yields 6 servings. Ingredients: 6 oranges  4 cups freshly squeezed orange juice  Sugar, to taste  3 sprigs basil  2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)  Directions: Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.  Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.  Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavoured liqueur and let sit for 15 minutes.  Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.  When the granita is frozen, scoop it into the orange shells and serve immediately.
7 ♥
watermelon blackberry margarita popsicles.
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5 ♥
The Vegan Shamrock Breakfast Sandwich: Creamy chipotle jalapeno sauce drizzles and melts over top tender avocado, a pepper-chipotle spiced vegan sausage patty, buttery pan-toasted pepitas, shallot-infused kale and plenty of fine pepper. All on a toasted English muffin! How yummy does this sound!  Recipe from Healthy Happy Life. Serves 1 Patty: 1 vegan sausage patty During cooking, top the patty with: dash chipotle powder dash fine black pepper dash seasoned salt rub of veggie oil Kale saute: 2 cups kale, torn 1/2 tsp truffle infused oil (optional, but oh so YUM) 1 tsp extra virgin olive oil dash fine pepper 2 tbsp raw pepitas (pumpkin seeds) a few dashes seasoned salt 1/2 shallot, thinly sliced Jalapeno Mayo: 1 1/2 Tbsp Vegenaise (vegan mayo) 1/2 tsp dried jalapeno dash chipotle powder dash seasoned salt 1 Tbsp sweet green juice for color/thinning (or use citrus juice) Also need: sliced avocado, lemon juice rubbed (2-4 slices) 1 English Muffin, toasted Note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.Directions:1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.2. Keep heat on high and lay your vegan sausage patty in the pan. I use the kind that comes in tube and you can press out into whatever thicknes, size you’d like. Cooks super fast. Well seasoned, but I add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but I add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale to shallot bowl. Toss the shallot with the kale and pepitas.4. Mix together the vegan jalapeno mayo.5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!
25 ♥
Chilled Soba in Cucumber Cups: makes one dozen, recipe is easily doubled. Recipe from TheKitchn. Ingredients: 2 large cucumbers 4 ounces soba noodes (usually half a package) 2 tablespoons rice vinegar 1 1/2 tablespoons soy sauce 1 tablespoon sesame oil 3 green onions, very thinly sliced Directions: Peel the cucumbers and cut into rounds 1-inch to 1 1/2-inches thick. Scoop out the middles to create a cup. This is most easily done with a melon baller; you could also use a knife to make the initial cut and then use a grapefruit spoon or dinner spoon to hollow out the walls. Bring a pot of water to a simmer and cook the soba noodles according to package directions, usually 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to a bowl. Whisk together the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the green onions to the noodles, saving a few for garnishing, and gently toss the noodles to coat them with the sauce. Soba noodles are fairly fragile, so your hands tend to be the best tool for this task. Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions. Serve right away or cover and chill for up to a few hours. If chilling, wait to add the reserved sauce until just before serving as the noodles tend to soak up the sauce. Tip: The discarded cucumber middles can be chopped for salad or used to make cucumber water.
21 ♥
Kiwi Capiroska Cocktail Recipe from Spoon Fork Bacon. Makes 6 Ingredients: 2 cups kiwi, peeled and diced 12 mint leaves, divided 2 tablespoons sugar, divided 3 limes, juiced 2 cups high quality vodka 2 cups tonic water (or coconut flavored sparkling water) ice cubes 1 kiwi, peeled and thinly sliced (for garnish) Directions: Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced. Muddle together the contents of each glass until fully combined. Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water. Stir, finish each with a kiwi garnish and serve.
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