Bhutanese Clean Cuisine

This tiny kingdom in the Himalayas could well be my eco’ sustaining and unspoiled second home. For decades I’ve been writing and teaching about living an ‘Ethicurean’ green and luscious life. Eating low on the food chain with seasonal food formulas, fast and fresh were the prototypes of recipes I created and shared after having studied the culinary and nutritional principles at le Cordon Bleu and Home Economics at WSU respectively. So I devote this volume to the Bhutanese people who make so much happiness, health and organic good simple food from so little. I’d also like to acknowledge and thank Sonam Phuntsho for stepping up and hosting me with the cleverest and cutest guide and driver through the auspices of Thinly Wangdi, Marketing Officer of the Tourism Council of Bhutan
Chiles abound in a plethora of varieties just like the mushrooms. As a long time heat phreak,chilli head and mushroom forager I was in my element! Even the National dish is Ema Datshi or Chilli and Cheese with a mushroom (shamu) variation! As Sonam Phuntsho, managing director of Bhutan Nor Ter Adventures, explained at yet another delicious simple dinner, “If there are no chillies we don’t eat!”

TABLE OF CONTENTS

Creamy Quinoa Porridge or Pudding

My Fast & Favourite Breakkie Fry-Up

Buckwheat Health Pancakes (Khuley) or Ricotta Pancakes

Chile Con Queso Finds Its Way to Bhutan…Or Ema Datshi ~ Chilli and Cheese

Fusion Fun, Easy-Peasy Chile & Cheese

Creamy Roasted Barley Soup

Fiddlehead Ferns With Chile & Cheese or Asparagus With Chile & Cheese

Organic Red Re-Fried Rice or Lemon Lime Any Rice or Gingered Any Nut Pilaf

Soused Trout

Lambs Quarters

Yak or Any Meat Mushroom Curry

Slow Cooker Chicken (or Rabbit) Curry

Fusion Rice Pudding with Mango Aphrodisiac Passion Fruit Sauce