Food from my trip to Turkey

Swiss Chard Dolmas - from Parsifal, a great vegetarian cafe in Istanbul

Vegetable Kabob with Halloumi Cheese - also from Parsifal

Lentil Salad with Purslane (a green high in omega 3s) - from The House Cafe, Istanbul

Lamb Kabob with Cherries - Ciya Sofrasi, Istanbul

Candied Eggplant with Walnuts - Ciya Sofrasi, Istanbul

White Cheese with Quince Jam - from our breakfast buffet at Esbelli Evi, Urgup

Aubergine (the omnipresent eggplant appetizer) - Ziggy's Cafe in Urgup

Rocket Salad (you wouldn't believe how hard it was to find fresh greens)
Pelican Cafe, Kas

Lamb Kabob - the classic dish and oh so delicious!
Hamdi Restaurant, Istanbul

One of many mixed meze plates. This one from Istanbul.

Watch the honey drip - along the Iskital Caddesi, Istanbul

As you can see Swati and I ate very well in Turkey. Our Turkish hosts were very gracious and we had a great time. Although, I think it's gonna be a while before I can eat eggplant again... :)

Thanks to my friend Will who let me borrow his amazing SLR camera. I don't think I'd be able to capture my experience quite as well.

Wedding pics are here!

Dear friends, it's official. I am a married man.

On Saturday, Swati and I celebrated our love with our family and friends. And in just a few hours, we are headed to Turkey for our honeymoon. I am looking forward to exploring a new culture and sampling a new cuisine.

We're still on a high, especially as we see the photos come in from our family and friends. I've posted some of our favorites.

I apologize for the delay in posting. I promise, Rice of Life, will be back soon.

Getting married tomorrow!

In case you're wondering where I am this week - I'll be at the altar (or shall I say mandap).

I'm trying my best to stay calm and focused, which has its challenges (especially the day before the ceremony). What I find helpful is the realization that the wedding is not about me. It is a coming together of several communities - and I am responsible for making sure my friends and Indian peers have a good time, and also get a glimpse of my blessed life with Swati.

I'll let you know how it all works out shortly. Please pray for sunshine!!

What I'm craving: Raw Granola

Ever since returning from San Francisco last week, I've found myself addicted to the Raisin Cinnamon Buckwheat Crunchies Raw Granola from Kaia Foods.

I've had it with yogurt, strawberries, peaches, and apricots. You can also eat it straight out of the bag.

I've been looking for an alternative to my usual steel cut oats for some time, and think I may have found it. Especially as the weather gets warmer, my body starts to crave lighter breakfasts like this one.

I am by no means a raw foodist, but this product is delicious. Perhaps even addictive. I love that it is made from buckwheat, a whole grain I would like to eat more of. It is also sweetened by agave nectar.

Do you have a favorite granola? I'd love to hear about it.

The food of San Francisco/Napa

Last week I returned to San Francisco, my home of six years. It was there I fell in love with food and holistic health.

In SF, it's hard to find a restaurant that doesn't support family farms or care about sustainability. It's also a place where having a gluten sensitivity isn't a big deal. So what better place to relax and enjoy the food.

Here are some highlights from my trip.

A beautiful wild salad at ubuntu. This restaurant in Napa, CA, operates a yoga studio and gathers its own greens from its garden. [Can you see why I had to visit?] I was surprised the salad was served without any dressing, but it seemed to work. Must try the house-made olives here. Delicious!

The most elaborate polenta dish I've ever had at - or perhaps I should say organic yellow corn grits from arbuckle infused with goat's milk whey

At the Alemany Farmers Market on Saturday morning

Oh, how I miss tamales. This treat comes from the All Star Tamales stand at the farmers market. A bargain too - each one is just $2.50!

Napa wouldn't be complete without a wine tasting. Here I am at Mumm Napa, enjoying some sparkling wine.

Food tray from Mumm Napa - features membrillo, farm cheeses, spiced nuts, chocolate covered cherries, strawberries and more

A picture of the first ribs I've ever eaten. I don't think it will be my last.

Vegetable Masala Curry from Flora - a great restaurant in Oakland, CA

At Tacqueria Cancun - an old favorite in the heart of the Mission district with an old friend, Lisa, and her father

Didn't go here, but wish I did. Too much food. Too little time.

Special thanks to my Bay Area friends for shuttling me around and making this culinary feast possible. And also, arranging a great bachelor party. [I'm getting married in just two weeks!]

Recipe: Salmon with lentils and beets

The inspiration for this dish came from an amazing meal I had at The Farm on Adderly, one of my favorite restaurants in Brooklyn.

I decided to try my hand at making this recipe for myself and was really pleased with how it came out. I love how the beets add a nice color to the lentils, making this a very attractive dish.

Try if for yourself. You will not be disappointed.

Serves 4

1.5 cups french green lentils
2 small carrots, diced into 1/4 inch cubes
3 small beets, peeled and diced
1 clove garlic
a sprig of fresh rosemary and thyme
2 bay leaves
2 tablespoons olive oil
4 salmon fillets, about 1/2 pound each, with skin on
minced fresh parsley (for garnish)

Rinse and pick over the lentils then place in a large saucepan with water to cover. Simmer over medium heat until they begin to soften, 15 to 20 minutes, then add the carrots, beets, garlic, bay leaves and herbs. Continue to cook, adding water as necessary (keep this to a minimum), until the lentils and vegetables are tender, about 45 minutes in total. Season with salt and pepper, add the olive oil and keep warm.

Brush salmon fillets with olive oil and cook in cast iron pan over high heat. Three minutes on each side.

Divide lentils equally over three plates. Rest salmon fillet on top. Garnish with parsley.

Photo essay: Brooklyn Food Conference

Chickens, honeybees, local farmers and politicians could all be food this weekend at the first ever Brooklyn Food Conference - a free event advocating a healthy, sustainable, and just food system.

If there was one clear message from the event it is the need to support small farmers. I got to meet my local growers and gain insight on how trade policies and legislation effect our local farmers here and across the world.

Special thanks to Nancy Siesel for providing these photos of the event.