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Curry Scented B*tches take over social media

Every South Asian knows the childhood struggle of hiding their clothes in the most closeted spaces of their homes to avoid infusing their wardrobe with the aromas of their mom’s afternoon curry-cooking session. Not to mention the jokes and humiliation they endured during lunch time in elementary school when opening the lid of their tupperware to release the smell of spices into the air for all their unsuspecting classmates to inhale. The bottom line is, curry has a strong smell, but it tastes good– and it’s all South Asians eat.

However, after graduating from grade school and learning how to perfect the ways of avoiding smelling like curry when assimilating into western society, South Asians also put behind the days of ridicule and not so funny jokes. Or so it seemed.

It’s safe to assume that a woman by the name of Azealia Banks didn’t go to grade school. So, she’s using her adult life to make curry jokes aimed at former One Direction member and fellow South Asian, Zayn Malik. That too, through Twitter.

Classy.

However, what Azealia Banks didn’t realize is how thick-skinned brown people actually are — and how big Zayn Mailk’s fan base actually is. Yes, Zayn Malik may be the ”token brown boy” of the entertainment industry, but that’s the reason why all of South Asia and every brown woman across the globe is obsessed with the 23-year-old’s tanned skin and sharp features.

After an initial Instagram post accusing Malik of copying her style in a new music video, the 24-year-old rapper later called out the Pakistani-British singer, a “Punjab,” “dirty bitch,” “token brown boy” and “hairy curry scented bitch.” This provoked a social media frenzy, influenced by Canadian Youtuber, JusReign. Because unfortunately, these jokes are not new to South Asians. We’ve endured the same jokes for years. This time, thanks to the power of social media, JusReign took to Twitter to show us how to turn these jokes into compliments.

Screenshot 2016-05-16 15.59.57

With over a million subscribers on Vine and Facebook, JusReign, who was a recent victim of racism after a very public incident involving his turban at an airport, called out Azealia in a series of Tweets, including a photo of her in an old music video sporting a bindi, which is ironically derived from Indian culture.

Since then, thousands have taken to Instagram and Twitter to post fierce selfies embracing their culture. JusReign not only demonstrated what it means to be Canadian, he also showed the world the power of South Asian beauties. Yes, while millennials may seek any excuse to post selfies nowadays, it is empowering to scroll down my timeline to friends and families rocking their khol and smiling into the camera while Azealia looks into her back up career plan.

She has since then (sort of) apologized for the incident.

https://www.instagram.com/p/BFZ7VslH1QT/?taken-by=azealiabanks

Thanks, Banks.

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What your thoughts on #curryscentedbitch? Let us know in the comments below!

Vegan coconut curry butternut squash soup with a kick

This delicious soup is a great choice for the cold winter months, when sore throats and grey weather has taken over Toronto’s city skies.

LoveWildLiveFree is a vegan lifestyle blog founded by Avra Epstein, a local Toronto lawyer and vegan blogger enthusiast. Epstein is a passionate and powerful force in the vegan community and her recipes are scrumptious as well as healthy. Her website also provides insights into the nutritional value of the ingredients used, which is really helpful as a vegan and health conscious foodie.

This soup is fantastic because it will not only satisfy the spice lover’s taste pallet, but it will also fill you up at the same time.  Butternut squash recipes can be tasteless without the right spices and LoveWildLiveFree goes above and beyond with a careful selection of red pepper flakes, curry powder, Himalayan salt, pepper and cinnamon. I also appreciate the quality of sweetness combined with the spice. The coconut milk is rich and sweet; yet, it is balanced well with a hint of heat, giving this wholesome dish a bit of a kick. Enjoy and visit www.lovewildlivefree.com for more great recipes and vegan tips!

You will need:

1 tbsp unrefined, extra virgin coconut oil

1 cup red onion, roughly diced

1/2 tsp crushed red pepper flakes, or a small hot pepper (diced)

2 cloves garlic, minced

1 butternut squash (about 3.5 lbs)

2 Tbsp curry powder

1/2 tsp ground cinnamon

Himalayan salt & freshly ground pepper, to taste

3 cups low sodium vegetable broth**

1 – 14-ounce (414 ml) can of full fat coconut milk

1 – 2 tbsp raw cane juice crystals from Giddy Yo Yo (or Coconut Sugar)

Topping suggestions:

Manitoba Harvest Hemp Hearts

Red Chilli Flakes

Raw Pumpkin Seeds

 (Use organic ingredients)

Instructions: 

  1. Cut squash in half so that the top and bottom are separated (this will make it easier to handle). Carefully peel squash. Cut the bottom portion in half, remove and discard seeds. Chop squash into 1/2 inch pieces.
  2. Heat oil in a large heavy soup pot. Add onions and red pepper flakes/diced hot pepper, sauté for about 2-3 minutes. Stir frequently.
  3. Add garlic, and sauté for another minute, making sure not to burn the garlic.
  4. Next, add the butternut squash, curry powder, cinnamon, Himalayan salt and freshly ground pepper. Cover and cook over low-medium heat for about 5 minutes.
  5. Add vegetable broth, coconut milk and sugar, stirring to combine. Bring to a low boil and reduce heat. Simmer soup on low heat for about 15 minutes, or until the squash is soft.
  6. Remove the pot from the heat. Working in small batches, carefully ladle the soup into a blender to puree. Alternatively, you can use a handheld emulsifier. Note: I prefer to use a glass blender when blending hot food as I am personally wary about placing hot food in plastic. If you’re using a blender with a plastic container you can always opt to allow the soup to cool before blending.   
  7. Place the pureed soup back in the pot and warm before serving. Taste and adjust salt and pepper if needed. Top each serving with hemp for a nutty source of plant-based protein and omega fats (I always use Manitoba Harvest Hemp). You can also add red pepper flakes for an added kick and raw pumpkin seeds for extra protein and crunch!

Original recipe can be found here: Coconut Curry Butternut Squash Soup with a Kick