Banana Oatmeal Raisin Cookies in 4 Steps

In Grade 10 English class, we read John Wyndham's apocalyptic science fiction novel The Chrysalids. Wyndham wrote the book during the Cold War, only a few years after the atomic bombings of Hiroshima and Nagasaki. As a young adult oblivious to the political relevance of the novel, the book for me was a coming of age story. In Wyndham's dystopian society, the young children David Strorm and Sophie Wender were required to conceal their true selves, and were instead forced to not deviate from the theological standards set by their puritan society.

In Grade 11 English class, we read J. D. Salinger's The Catcher in the Rye. My friends and I instantly identified with the teenage angst and alienation the protagonist Holden Caulfield expressed in the book. He became our hero. He lamented that adults were phony, who failed to understand the true essence of a young adult. Salinger by creating Holden Caulfield, was able to describe the contradiction the young adults experience not only in how the parents are treating them, but also in their own personalities.

In my adolescence, being a hyphenated first generation Pakistani-Canadian, I also struggled with forming my own individual identity. Instead of seeing the hyphen as a bridge between my ancestry and my culture, I saw it as a division, barrier, and dichotomy. I felt my one identity was in contradiction with the other. I couldn't be both; to be one, I had to give up another. To celebrate one, I had to conceal another.

During my annual trips to Pakistan, on the rides from the Karachi Airport to my grandparents' house, I remember staring out of the car window, observing the people on the streets, and struggling to identify with them. Even though, I was more genetically similar to the people of Pakistan, my language, my culture, my identity belonged in Canada.

Almost 15 years after reading The Chrysalids and The Catcher in the Rye, and identifying with David Strorm and Holden Caulfield, I strongly feel the connection I have with Pakistan. The hyphen is now a bridge between my two cohesive identities. After my grandparents's passing I have not travelled to Pakistan in 6 years, but I am more aware of its presence in my life than ever before. Pakistan for me would always represent the love my grandparents had for me, and the reverence I have for them, and the country they sacrificed so much for. Their stories are part of what I teach my daughter, and what I cook at home.

My Dada (grandfather) who lived to be 91 years old, without any chronic ailments, enjoyed having oatmeal for breakfast. These breakfast cookies are a concoction of everything nutritious he included in his diet, with the exception of chia seeds :). I have inherited my love for healthy breakfast from him. These cookies are simple to make, and require just one mixing bowl, a good ol' spatula and a pastry blender. They are not only ideal for breakfast, but you can snack on them throughout the day without any guilt. They are packed with nutritious bananas, oats, raisins, nuts, and chia seeds. Give them a try and let me know how you like them.

Banana Oatmeal Raisin Cookies
Nutritious Breakfast cookies, containing bananas, oats, raisins, coconut, walnuts, almonds, tahini, and chia seeds. All the goodness without the bad calories. Full recipe: http://www.cultivateflavors.blogspot.com/2016/01/banana-oatmeal-raisin-cookies-in-4-steps.html
Posted by Cultivate Flavors on Monday, January 18, 2016

Gluten-Free Banana Bread in 6 Steps

It's natural to be skeptic about gluten-free bread. The idea itself sounds rather oxymoronic. But, after the success I had with the chocolate coconut cupcakes, I wanted to make a healthier version of my favorite banana bread. This gluten free, and refined sugar and fat free recipe is so delicious that you do not miss the flour, or the butter. I love banana bread, and these healthy modifications allow me to have guilt free indulgence for breakfast. 

Posted by Cultivate Flavors on Sunday, October 18, 2015

Homemade Berry Jam in 1 Step

When life gives you delicious summer berries, in abundance, the best thing to do is to eat them with yogurt. But, the second best thing is to make this quick delicious berry jam. This recipe is inspired by our trip to Denmark, earlier this year. I found Scandinavian fruit preserves/jams to be less sweet than their French counterparts. 

The berry jam can sit in your fridge for a month without getting spoiled, so you do not have to worry about learning canning techniques. I like to have it for breakfast along with peanut butter on a wholegrain toast. The cooking time is about 15 minutes, so you have no excuse but to try making this at home. I like to add 1/4 teaspoon of cinnamon for flavor, and its health benefits. 

Delicious Healthy Granola in 3 Steps

This healthy granola is rich in protein and fibre. You can have it with yogurt or milk, and seasonal fruits. It provides a healthy and quick boost of energy, first thing in the morning. This recipe has no refined sugars or fat. I use maple syrup (Go, Canada!) and coconut oil. I usually make this on Sunday night, and it lasts me a whole week. During the day I have to control myself from snacking on it. Yes, it's THAT good. Give this quick recipe a try, and you would be rewarded with a wholesome breakfast throughout the week. 

Banana Bread in 12 Steps

I love reading the New York Times. So yesterday, on the first day of Ramadan, I was ecstatic to see that the Times had posted a collection of Ramadan recipes on their homepage. They even wrote a beautiful ode to dates,  "a unifying staple" for muslims all around the world, during the month of Ramadan. But, I found their collection of Ramadan recipes, rather offensive and stereotypical. Most of the recipes are of Middle Eastern origin. So just like not all Muslims are Arabs, not all Muslims eat/cook Middle Eastern food for suhoor (pre-dawn meal), and iftar (sundown meal). As a product of South Asian diaspora growing up in Canada, I loved my South Asian food as much as the delicacies of the mainstream culture. 

So here is a recipe of  banana bread I like to eat for Suhoor. It's filling, moist and extremely delicious. I use three large bananas to make sure that the bread stays true to its namesake. Since, bananas are naturally sweet, I put a quarter cup of sugar. This way the bread is not overtly sweet. After eating a slice of this bread you are not left with sugary heaviness, but banana goodness. Give this quick recipe a try. And, prove the well-intentioned folks of the New York Times wrong. Muslims eat all sorts of food. Please do not pigeonhole our palette. It's all for a serious cause, you guys :).