The Honest Palate


An ethical and honest approach to food policy, fitness and nutrition.

Tofu and Veggies in Coconut Curry
Welcome to Chapter Two of Totally Unauthentic Cuisines.  Tonight I made a sauce with diced tomatoes, light coconut milk, curry powder, paprika, cayenne pepper, and garlic.  I mixed in some red bell peppers, broccoli, carrots, tofu and garlic.
I haven’t had a home cooked meal since Christmas Day so this was exactly what I needed. 
I firmly believe that when you mix together things you like to eat, it will always taste good.  Curry + Coconut + Tofu = Yum.  
I wish you all a healthy, adventurous, and home-cooked 2012!

Tofu and Veggies in Coconut Curry

Welcome to Chapter Two of Totally Unauthentic Cuisines.  Tonight I made a sauce with diced tomatoes, light coconut milk, curry powder, paprika, cayenne pepper, and garlic.  I mixed in some red bell peppers, broccoli, carrots, tofu and garlic.

I haven’t had a home cooked meal since Christmas Day so this was exactly what I needed. 

I firmly believe that when you mix together things you like to eat, it will always taste good.  Curry + Coconut + Tofu = Yum.  

I wish you all a healthy, adventurous, and home-cooked 2012!

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    the ingredients for this, so guess what’s for dinner, folks? And I’m totally an inauthentic Indian cook too.
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    is the best shit ever.
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Welcome to my blog! I’m Michelle, a 26 year old vegetarian, runner, future doctor, and healthy-living enthusiast. My life revolves around food. Cooking food, eating food, discussing the politics of food. We’re surrounded by so many false advertisements and misconceptions about nutrition, its difficult to know where the truth lies. This is my attempt to make everything a bit clearer.

Follow me while I eat delicious food, cook healthy meals, run marathons, and strive to separate the food truths from lies, while living an exciting life in the Big Apple.

Questions/Comments? Send me an email! Michelle@thehonestpalate.com

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