Curried Tzimmes





I’m a third culture kid. My life is a long stream of dialogues that go something like —

Person: So, where are you from?

Me: (quickly assessing said person to decide how they will react to my humour)

Person: *crickets*

Me: What year?

Person: Uhh errr..

Me: Actually! What month of what year? Let’s not get into days that just gets complicated.

Person: ….uh, well then.

I wasn’t a military kid. My father isn’t an international business man. We weren’t gypsies — just wanderers. I’ve seen far less of the world than I’d like so far, and much more than many of my friends. I’ve lived and travelled in South America. I’ve been all over the US and I’ve lived in five of the thirteen Canadian provinces and territories. Of course a side effect of constant exposure to other cultures, languages and ways of living is a general sense of being a global citizen. I am wildly attracted to anything interesting, new and filled with life. Another side effect is having a favourite suitcase. (No really, my suitcase and I are intimate terms. We’ve had some long talks about how we have too much baggage in our relationsh– ) Oh, and another side effect throwing everything away all the time. Sorry guys — I don’t actually keep your Christmas gifts. Wait, was I supposed to?

Well… this is embarrassing.

I am also somewhat obsessed with food. (I know, you had no idea.)

So when I decide that it is time to widen my culinary repertoire I automatically look further than the cookbooks in my mother’s kitchen and start Googling every country I haven’t visited yet that I want to. If I can’t afford to fly yet – I can still buy groceries.

Now dear reader I know that you have days like me where the very idea of lifting a finger is just – torture. But of course being a dedicated and loyal blogger I prevail. I’ve been in a cooking rut the past week and a half not sure what I wanted to cook. So I went to an old favourite of mine. Classic comfort food third culture style.

I made Tzimmes!

Tzimmes is a European Jewish dish that stars carrots, carrots and more carrots. Bright orange and packed with delicate sweetness and a whole lot of flavour there really isn’t anything to not love about this. I dare you not to eat it straight out of the pot as you’re making it. But really I don’t. Seriously, eat it out of the pot — who am I to judge? No really, just eat it all standing at the stove. You’ll save yourself on dirty dishes, get a workout from standing while you eat and pack your beautiful body with Vitamin A.

I say vitamin — you say A!


EH! Did Canada just take the gold in men and women’s hockey? Why yes, yes they did.

I’m sorry, not sorry.

To fill your life with a little colour and spice download the Curried Tzimmes recipe by clicking the hyper-link.


Or scroll down and give your fingers some spinning action for the on-screen version.




Ingredients.     Prep time: 10 min  Cook time: 25 min   Utensils.
 3 c. finely chopped carrots
1 c. finely chopped onions
1 c. coconut oil
1/4 c. honey
1 c. raisins
1/2 tsp. turmeric
2 tsp cumin
food processor or chef’s knife
measuring cups and spoons
medium saucepan


  1. Chop or process carrots and onions in a food processor until finely chopped
  2. In a saucepan on medium heat melt coconut oil
  3. Add carrots and onions and raisins to coconut oil and begin to sauté
  4. After about ten minutes or when carrots and onions begin to soften add spices and honey
  5. Stirring often continue sautéing until carrots and onions are completely cooked through and soft



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