In the Nepali culture, most people eat rice twice a day. I grew up with rice, legumes, and lots of veggies as the basis of most meals. Rice is very comforting and healing, and with cooler weather on the horizon, I wanted to share three of my favorite rice dish recipes with you: Kichadi, Congee, and Risotto.

As word of my mom’s delicious cooking spread, we started selling Nepali food at block parties on the Madison campus. The lines were always long and the feedback always positive. Eventually, this led to opening a small food cart, called “Himal Chuli,” on the University library mall. “Himal Chuli” means the kitchen of the mountains.

In this season, we excitedly await the variety of spring greens arriving at the local farmer’s market. In Chinese medicine, the color associated with spring is green. Eating greens nourishes the Liver/Gall Bladder organ system to gently cleanse and rev up our metabolism. Here are eight ways to eat your greens this spring!

Momos are the quintessential Nepali/Tibetan food. Typically filled with a lightly spiced meat, they are little dumplings eaten with a spicy tomato sauce, a delicious comfort food. Every Nepali household has its own recipe and I too have created my own version. Enjoy this momo recipe, from my family to yours.

Dal is a hearty soup that can be a meal in itself for the whole family. I often have it for lunch with some wilted greens. It is traditional to have some plain steamed rice with this Dal or enjoy with amaranth, or wild rice for a wholesome gluten-free option.