Well, there is some news with this recipe. The corn bread came out nicely. The key dry ingredients: 1 cup whole wheat flour, 1 cup corn flour, 1 pinch red pepper, 1 pinch garam masala, 1 pinch sea salt, 1 tsp baking powder. Wet ingredients: 1/2 cup cooked corn kernels, 1 cup 2% milk, 1 tbspn cold pressed olive oil, 1 tbspn CA honey from the farmer's market and 2 eggs. Great with a dipping sauce and probably would be nice with a curry.
Lisa bought me a copy of Alejandro Junger's Clean this week and reading through it; it looks like many of the ingredients contained in this recipe, at least for me cause inflamation - eggs and dairy and potentially the corn. Clean is a wonderful way to detox, without the dangers of a water only, or water/maple syrup/pepper, or liquid only process. The book takes the reader through the types of items that cause inflamation, irritation, etc. to our systems, how to go through a temporary process of restarting/rejuvinating our bodies, and then offering sensible/non-extreme views as to what one might do going forward. We'll write some more about this and the advantages of the Clean method over other methods. Without a formal immersion yet, I am pretty convinced it works based on what I've seen with Lisa and my own very limited recent experience. About a week and half ago I cut out eggs, and particularly egg whites - which I had been consuming like they were going out of style, on a hunch from Lisa that they were causing this odd red spot on my neck. According to my doctor I don't have an allergy to them but, ... eliminating them from my diet cleared up the rash thing quickly. Even a small taste of the corn muffins brought it back slightly. So no more corn muffins of this ilk for me. If you don't have an issue with corn or any of the other ingredients you'll love them.
Over the Summer we blogged about trying to find this place and getting stuck in the cross-hairs of a Culver City rave. We'll we were finally able to make our way over and it did not disappoint. All of the items on the menu are made from scratch. You know it is a good sign when you order a samosa and a few minutes later hear the food processor go on in the background. Pictured at the left is possible the world's best garlic naan. Not overly flaky or buttery. Also pictured below is a sampler plate we did not try out and which I'm sure will make for a nice future experience. We caught a look at it in a picture on the window on our way out and some self restraint was necessary so as not to go back in an eat a second meal. The staple of their menu has to be dosas (one shown below) which come in many varieties all at Flintsone-sized proportion. Lisa tells me hers was simply spectacular which is high praise indeed since she not only makes wonderful ones herself, she's a bit of a Russian judge when it comes to using superlatives and modifiers. The capstone of the meal was a carrot halva which we'll try and over under a separate post. Rich, rich, rich indeed. Cheers.
