Lois DeDomenico

We were just sent a blog post about Lois DeDomenico, who we interviewed for our Hidden Kitchens story, Rice-A-Roni. Lois will be a judge at Ultimate Chef America, "Iron Chef for the senior set." Read the post here (which includes Lois' Crunchy Granola recipe).

And listen to the Hidden Kitchens story with Lois here.

Christina Kim Installation at the Brandenburg Gate

Designer Christina Kim, one of the artists we are following for our new series about girls around the world, sent us this photo from Berlin of the epic curtain she is creating using recycled movie posters hanging at the Brandenburg Gate for the 60th Berlin Film Festival.

Wheat & Nut Laddoo

These delicious laddoos(fudge) just melt in your mouth. They are low fat, guilt free, super easy to make and wholesome. If you have a sweet tooth, you will love it.

Makes 5-6 laddoos

Ingredients:
Whole Wheat Flour-1/4 cup
Assorted dry fruits & nuts-1/4 cup(to be ground) + 1 tsp(to be added while rolling into balls)
Butter-1 tbsp
Sugar-1 tbsp(powdered or granulated)
Cardamom-1/4 tsp


Method:
Melt butter and prepare ghee. Add the flour and roast on low flame till golden brown(about 3 minutes).
Grind 1/4 cup of assorted dry fruits & nuts without adding water.
You can use any nuts of your choice. I used a mixture of almonds, walnuts, roasted cashews, raisins, dried apricot, sweetened coconut flakes, dried pineapple.
When the flour is still warm, add the ground nuts, cardamom, sugar and a tsp of broken nuts. Mix well and shape them into small balls.

Note: Use dry roasted unsalted cashews. Other nuts can be added raw.