After a rather prolonged absence from my kitchen due to illness, I found myself craving earthy mushrooms. Because my stomach is still rather sensitive, I wanted something spicy but not with too much heat, so I opted for this recipe that makes good use of aromatic spices which tend to be gentler on the tummy.

Now, I don't mind takeout once in a while and my husband is a fairly good cook, but after not cooking for a while, I realized how much this fussy girl really enjoys her own cooking. I have complete control over the quality and quantities of the ingredients that go into each creation that is dished out with loving care.

This particular mushroom dish has a fairly long list of ingredients, but I assure you it's really straightforward to make and not very time consuming. The succulence of meaty shrooms really comes through here in each bite, highlighted by a fragrant nutty cashew gravy. You want the peas to retain that pop in your mouth appeal, so no need to thaw frozen peas, otherwise they will be too mushy. The alternative is to thaw them and add them near the end of the cooking time.

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Turmeric is one of nature's most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.

This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.

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Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.

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What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

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