I don't think... Then you shouldn't ask!

Naan Khatai Inspiration: http://www.monsoonspice.com/2011/09/saffron-nan-khatai-eggless-saffron.html 1 cup ww 1/2 cup pumpkin seeds 1/4-1/2 cup walnuts 3/8 cup (1/4 + 1/8) sugar (brown) (can be reduced some) 6 tbsp butter (reduce to 4 tbsp) 6 pods cardmom powdered (can be reduced to 3-4) nutmeg 1/8 tsp baking soda pinch salt Saffron dissolved in 1 tbsp warm milk 2-3 tbsp milk (may need more if less butter) Soften butter and brown sugar. Beat with Saffron milk until well integrated. Get the dry mix ready: ww flour, pumpkin seeds, walnuts, cardmom, nutmeg, baking soda, salt. Mix well will hand. Then start adding to butter/sugar to form soft dough. If dough is crumbly, add milk 1tbsp at a time until dough forms. Make into balls and place on aluminum lined tray - no need to grease. Leave some space. Cookies double in size. Pre-heat over to 400 and bake for 13-15 min (I baked around 18 min and the color was dark brown/black. started to burn) Take out gently and cool on a

Inspired by http://pickyeaterblog.com/healthy-falafel-recipe/

Inspired by http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Substitute whole wheat flour for AP. Used 5tbsp butter instead of 8. Added a bag of blueberries Used pumpkin spice Used gala apples and added some lime juice in the fruit to give it a bit of tartness

pic courtesy KAF website For the original recipe and for other excellent whole grain recipes, visit: http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe The following version has been modified from the original. No white flour, less salt, sugar, baking powder and soda. I add about 0.25 cup nut powder (almonds, walnuts etc) as well. If making nut powder, grind them with oats so that the oats absorb the oil and make the powder less clumpy. And some flax powder if on hand. If using nuts and/or flax, the amount of oil can be reduced. For the liquid, I mix 0.5c yogurt with 0.5c water instead of buttermilk. Using just milk works well too. mix 1 cups white whole wheat flour (read wheat flour will have a more intense whole grain taste) 0.75 cups oats (TJs organize steel cut) 0.75 tablespoons sugar 1 teaspoon  baking powder 0.5 teaspoon salt 0.5 teaspoon baking soda 0.25 cup extra virgin olive oil pancakes 1 cup homemade mix 1

Another experiment that turned out surprisingly awesome. This recipe, inspired from a post from the  Ambitious Kitchen  blog, adheres to the principles of simple, quick, wholesome, complete and most importantly, easily customizable meal. Huge on flavor, color as well as taste, this will now be my go to template for the times I crave something deliciously different. Dressing   (measurements are approximate - use these as a guide and adjust according to your tastes)\ Almond Butter, creamy (I prefer this to peanut butter, but PB will work great as well) - 3-4 tbsp Honey - 1-2 tbsp Ginger (finely grated): 1 tbsp (I added a bit more than this) Soy Sauce (low sodium): 3 tbsp Lemon juice: Per taste Hot sauce (or use red chilli powder): per taste Vinegar ( I used apple cider but any vinegar will do - or skip this and just use lemon/lime juice) Sesame Oil, preferably cold pressed: 1 tsp (IMO, this is what gives the dish its signature flavor) Salad Quinoa (uncooked): 2

What an amazing combination. Inspired by (and picture credit)  http://www.runningtothekitchen.com/2012/07/blueberry-ginger-jam-goat-cheese-crostini/ 2 cups frozen blueberrys grated ginger honey (preferably raw) zest of 1 lemon salt pepper Combine the ingredients in a saucepan and simmer until blueberrys break down and the mixture thickens. Spread some cottage cheese or goat cheese on crackers or whole wheat slices, top with the blueberry mix, close your eyes and be thankful for the the wonderful tastest that nature provides.