i’m trying to get on my a-game when it comes to my health. i want my girls to grow up knowing nothing other than a happy healthy lifestyle for this family. good clean food is on that list and although making the full switch to organic might be tricky, i’m going to do my best to eat fresh, balanced meals every day.

sometimes i just get lazy.

but the other day, i wanted to eat nothing else but a light and fresh quinoa salad with an equally light and fresh ginger citrus dressing. daani helped me make it and helped me eat it! check out the recipe below.

cranberry apple quinoa salad with a ginger citrus dressing

all you need is…

  • 1 tsp oil
  • 1/3 cup red quinoa
  • 1/3 cup quinoa
  • 1/3 cup moong dhaal or yellow split peas
  • handful of dried cranberries
  • 1/2 medium red onion, diced
  • 1/3 cucumber, diced
  • 1 apple, diced
  • handful of kale, chopped and massaged
  • handful of chopped curly parsley
  • for the dressing you will need -
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • zest of one orange
  • nub of ginger, finely grated
  • juice of 1/2 lemon or orange
  • salt to taste

and all you have to do is…

  • bring 2 cups of salted water to a boil. add in 1 tsp of oil
  • rinse grains in a bowl and cook in a medium-sized pot for 20 mins in 2 cups of boiling water.
  • with 3 minutes left on the clock, drain a little bit of the water out of the pot.
  • fold in the onions and cranberries. the extra water will continue to cook up the grains and plump up the cranberries.
  • continue stirring until the water is gone.
  • remove from burner and let cool completely.
  • once cool add in the cucumber, apple, kale and parsley.
  • for the dressing, whisk together all ingredients.
  • pour dressing over the salad and toss to coat.

serve as a side to grilled fish or on its own at lunch! this tri-blend grain mix is one of my favourites. i like the bite of the moong with the smooth and hearty quinoa. i usually make this mix and add in chopped veggies and fruit of all kinds for new takes on this salad base.

also, i talked about having a salad exchange soon here, what’s your go-to salad?



52 FACES / 14

51 FACES / DAANIYA / tahsin, the good51 FACES / NIYYA / tahsin, the good
“a portrait of my daughters, once a week, every week, in 2014.”

daaniya : you are growing up so quickly, mA. the other day you put on pants (all by yourself) that i used to have to cuff two times to get them to fit and now they are short on you. you are becoming braver and more confident by the minute. this is you stoked that you were able to jump. even though it was maybe an inch off the floor, it was something!
niyya : you are like a fiend when it comes to comforting yourself. all you need these days is your thumb and a piece of cloth. or this elephants trunk. or your little friends dress. if it is soft and you can grab it, it’s in your hands attached to your mouth. it’s so cute and so funny at the same time. your sister did similar things to, so you’re not alone in this quirky phase. the best part about it is that you love to do this while cuddling and cosying up to me. it is the absolute best!


SOUP JOUGH / tahsin, the good.

as promised here is the recipe for this traditional persian soup. my friend shahnaz made it for the soup exchange i had last month and the flavours are so divine you have to try it out at home.

shahnaz’s soup jough

what you’ll need is…

  • 2 tbsp grape seed oil
  • 2 tbsp butter
  • 1 large onion, peeled and quartered
  • 1 1/2 cups pearled barley, rinsed and soaked in cool water for an hour
  • 4 cups of stock, chicken or vegetarian
  • freshly ground salt and pepper to taste
  • 1 1/2 cups shredded carrots
  • 2-3 tablespoons of freshly squeezed lime or lemon juice
  • water
  • chopped flat-leaf parsley for garnish

and all you have to do is…

  • sautee the onions in the butter and oil until translucent
  • add the pearl barley to the pot and stir for one minute. stir in the broth, salt and pepper.
  • bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
  • to the pot add the shredded carrots and mix. add more hot water if needed. cover and cook for another 40-45 minutes on medium-low heat.
  • in the last 15 minutes of cooking add the lemon juice, taste and adjust the seasoning, if needed.
  • serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread.

what i love about making soup is that there is very little prep, long low-maintenance cook times and a hearty, healthy and delicious outcome every time. thanks shahnaz, you are awesome mama!

SOUP EXCHANGE / tahsin, the good.

who’s going to try this one out?


SOUP EXCHANGE / tahsin, the good.

a little while back i had a few of my friends over to my house for a soup exchange. it was a few weeks ago. a time when winter was still hanging around in full force. so i wanted to give winter a nice big send-off by having an exchange of one of my favourite things about the cold weather months – soup!

each person was to make one big pot of a soup of their choice and bring it divided into four 2 cup mason jars to exchange. the point was to have one jar of soup to enjoy that day for lunch and three to take home. not everyone went home with each soup, but we all definitely got a nice sampling and lunches for the week! bonus!!

SOUP EXCHANGE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.

i wanted to have a nice variety of flavours and types of soup, so i asked my friends to let me know in advance what they were going to bring. just wanted to make sure there was no major overlap, you know. i am a big fan of squash soup, but really didn’t want to have jars and jars full of that flavour! we ended up with a really nice mix like roasted red pepper and potato, harira, and citrus curry lentil. mmmm my belly’s getting hungry just thinking of them all.

SOUP EXCHANGE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.

i wanted to make a sandwich to round out our soup and decided to serve a gourmet grilled cheese with coriander pesto, sun-dried tomatoes and havarti on rye. it was a hit! i’m going to post a recipe for this soon, so you can try it at home. it’s so easy to make and so tasty to eat! actually, a few of my friends are still talking about them. not to toot my own horn or anything, but they were really really good. haha.

SOUP EXCHANGE / tahsin, the good.GOURMET GRILLED CHEESE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.

how we worked out the exchange was simple. i really didn’t want any soup to be the last pick, so to make things fair i gave each guest a number from 1-8 and marked it on the back of their drink tag. when everyone arrived i asked them to pick four random numbered stickers to place on their soups. so in the end, you got the four soups with your number on it. makes sense, right?

SOUP EXCHANGE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.

it was pretty funny watching everyone collect, and then ooh and ahh over their loot!

SOUP EXCHANGE / tahsin, the good.SOUP EXCHANGE / tahsin, the good.

while i plan to share the soup recipes here on the blog, i’m not going to bombard you with all of them just now. i will however share this delightful soup jough that my azizam, shahnaz, made for the group in the next post.  she is lovely, and her soup was too!

SOUP EXCHANGE / tahsin, the good.SOUP JOUGH / tahsin, the good.

SOUP EXCHANGE / tahsin, the good.

the day of the exchange also happened to be one of my favourite peoples birthdays, so we celebrated her and satisfied our sweet tooth’s after all that savory with some carrot morning glory muffins. i got the recipe from here.

SOUP EXCHANGE / tahsin, the good.HAPPY BIRTHDAY CUPCAKE / tahsin, the good

it was a really fun lunch to organize and host. we all ate well, laughed out load, and learned a few new tricks for the kitchen. i’m definitely going to make this a yearly tradition, but next time i’ll have it once the cold weather sets in so we can soup it up all winter long. it’s also got me thinking that i want to have a salad exchange soon!! who’s in?




BLUSH CONVERSE / tahsin, the good

i really need to update my about page. please don’t go reading it now. i wrote that a long time ago and while some of it, well most of it, remains true, there are some outdated parts for sure. niyya is not still in my belly!

i’ll get to that soon, insha’allah.

for now, i’m using my worktime to get ready for the shop opening. funny enough i want to open for business on may 3rd. niyya’s 1st birthday. so pray for me. that i get all that i need to get done, done! ok? thanks!

also, i am in love with this colour right now. blush. rose, call it what you want. it’s just so pretty. see. i even posted about it here. and how does one get a pair of converse that are nice and worn in. my cream ones are not comfortable at all. tips?

photo / here


DIP DYED STOOLS / urban outfitters /tahsin, the good

i have been pinning a lot of furniture like this these days. i love the dip-dyed look.

DIP DYED STOOLS / urban outfitters /tahsin, the goodDIP DYED STOOLS / serena + lily / tahsin, the good

we have this stool from ikea. i would have liked it in white, naturally, but bought the black because it was the only one in stock. and i’m impatient like that. if i have it in mind that i will buy something, i more often than not, go home with something bought. it’s a bad habit, i know.

daani uses it all the time to wash up, and play around, however much we don’t love that, at the kitchen sink. now i’m thinking i should have bought the natural wood, stained it a nice caramel colour so that i could dip it for a look like the one below found here.

DIP DYED STOOLS / tahsin, the good


my only problem now is deciding which colour to do.


or should i shock with a bright like this one?

decisions, decisions….

photo credits / 1 2 3 4 5


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