My new mission is to find healthy recipes and share them with the world. My first taste of Indian Cuisine was at the Dartmouth Restaurant, Ayur-Shri.  I, like many other Americans hear the word spicy and think "hot." I was pleasantly surprised to taste the flavorful spices used in the Indian dishes.

Here is a great bit I read this week from our friends, Boutique Fitness web site:

Turmeric is a popular Indian culinary spice responsible for giving both ballpark mustard and curries their beautiful yellow hue. A member of the ginger family, turmeric has a uniquely pungent and slightly bitter taste. You may have heard it called a ‘superfood’; there’s very good reason for this. Read about it here.

In the mean time,  here's a recipe that I found on their site as well and is a delicious way to start using Indian Spices and continuing to eat healthy in preparation for the summer. 71 days and counting!

Recipe: Curried Chicken Salad

  • 1 pound of cooked chicken- boned, skinned and cubed. Rotisserie chicken works great.
  • 3 ribs of celery, chopped
  • 1 granny smith apple, diced
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • 6 tablespoons plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh cilantro
  • 2 heaping tablespoons curry powder
  • Salt and pepper (to taste)

Combine all ingredients in a large bowl. Serve over a large bed of baby greens or in a lettuce wrap. Makes enough for 4. Enjoy!