4 Icons | Fall Leaf


We love the Fall season around here. When everything starts to slow down incrementally, and our hikes become an investigation into which trees have changed colours, marvelling at just how much variety we have here in the Okanagan. The days are getting chillier and we have no issues with wearing our toques proudly and putting on our favourite sweaters. Maybe we'll even snuggle up and watch You've Got Mail for the hundredth time, we'll never tell.

But perhaps our favourite thing of all is the new found time to prepare a meal for ourselves and loved ones. In the summer it seems we're running from one activity to the next with barely enough time to grab an Avocado Toast from Sprout and be off again. But in the Fall, time is spacious enough to allow us the ability to prepare something comforting and delicious. We feel more grounded to the earth, more connected to the simple things, and more aligned with the process of change.

We asked one of our superstar Okanagan Chefs, Aman Dosanj of The Paisley Notebook to share with us a simple, yet plentiful recipe for Fall. Through her line of spices, Aman is actively contributing to anti-racism initiatives. In Autumn 2020, she is partnering with many of our favourite local purveyors of food and beverages to give back a portion of their sales to anti-racism organizations. You can purchase her spices here. 1% of sales for the Edible Adventures Spice Blends is donated to anti-racism organizations. 

So don your aprons and let's get cooking!

Anda Bhurji on Sourdough

By Aman Dosanj @paisleynotebook

Quick, simple and delicious: a scrambled egg recipe with a little Indian-vibe. 


  • 1 tbs. vegetable oil 
  • 1/2 tsp. cumin seeds 
  • 1/2 medium-sized onion (diced)
  • 1/2 small tomato (diced)
  • 4 Caldwell Heritage Farm free-range local eggs (whisked)
  • 1 tbs. water 
  • 1/2 tsp. The Paisley Notebook's Royal Spice
  • 1/4 tsp. turmeric 
  • Salt (to taste)
  • A pinch or two of red chilli powder (optional)
  • Sprout Sourdough and BC Butter


  • Heat a non-stick pan with vegetable oil on medium heat
  • Once the oil is heated, add the cumin seeds and let crackle for 10 seconds (but don't burn them - if you do, start over because everything will turn bitter) 
  • Add the onions and cook until the onions are translucent 
  • In goes the turmeric, chilli and Royal Spice, followed by the tomatoes - give it a mix-y mix-y
  • Cook for 3-4 minutes until the tomatoes are soft 
  • Whisk the water into the lightly beaten eggs, then add to the pan 
  • Season with salt - spices need the right amount of salt for their powers to kick in
  • Cook until soft, fluffy and like scrambled eggs (because this is exactly that) 
  • Taste, tweak and taste again until it's delicious
  • Finish with a thick-cut slice of Sprout Sourdough with a lashing of butter, then top with the Anda Bhurji 

Time to dig in! Pinkies up!


Okanagan Lifestyle respectfully acknowledges that our community is located on the traditional and unceded territory of the Syilx/Okanagan, Secwepemc, and Ktunaxa Nations. 


Shop our fave products for Fall cooking, including our Apron, made in collaboration with Grey Hearts Denimhttps://youtu.be/RSdcjKDiSvQ


| Written by our OKGN writer-in-residence, Nicole Gerber