Ingredient: Water

VEGGIE BOWL WITH GREEN TAHINI SAUCE

VEGGIE BOWL WITH GREEN TAHINI SAUCE

A veggie bowl with green tahini sauce typically consists of a variety of vegetables served with a creamy tahini-based sauce that is flavored with herbs like parsley or cilantro. The exact ingredients can vary based on personal preference or the recipe being followed, but common vegetables included in such a bowl might be roasted sweet potatoes, cauliflower, broccoli, carrots, bell peppers, and greens like spinach or kale.

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HAZELNUT CHOCOLATE-FILLED OAT COOKIES

HAZELNUT CHOCOLATE-FILLED OAT COOKIES

Hazelnut chocolate-filled oat cookies are a delightful treat that combines the nutty flavor of hazelnuts with the rich taste of chocolate, all wrapped in the wholesome goodness of oats. These cookies are perfect for those who enjoy a combination of textures and flavors.

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FREEKEH FRESH

FREEKEH FRESH

FREEKEH FRESH

Servings 4 people
Prep Time 15 minutes
Cook Time 25-30 minutes

Ingredients

For the FREEKEH
For the TOMATO TOPPING

Instructions

For the FREEKEH
  1. Begin with washing and draining your freekeh, two to three times, and picking out any foreign debris. Then cover it with fresh water to soak for 20-25 minutes, then drain and set aside.
  2. In a large pot, add the olive oil and diced onions and sauté with a pinch of salt until the onions caramelize (10-12 minutes) & stir frequently. When nicely browned remove half of the caramelized onions and set them aside in a bowl to use for the tomato topping mix
  3. In a blender, combine the parsley, cilantro, chile, and salt with the 2½ cups of water. Blend on high until completely blended (the water will turn into a green color) and set aside
  4. Put the pot with half of the caramelized onions back on medium-high heat, add the garlic and sauté for 30 seconds then add all the spices: 1 tsp cardamom, 1 tsp coriander, 1 tsp paprika, ¾tsp allspice, ¼tsp fennel, black pepper, ⅛tsp cinnamon, ⅛tsp turmeric, and bay leaf.
  5. Stir the spices around until fragrant, then add the freekeh and the blended herb water. Bring it to a boil and simmer for about 10 minutes, then cover the pot, reduce your heat, and cook for another 25-30 minutes or until well cooked.
For the TOMATO TOPPING
  1. For the tomato topping, combine the chopped tomato, parsley, olive oil, lemon juice, pinch of salt, the remaining half portion of caramelized onions, and the pomegranate seeds if you choose to add them
  2. In a saucepan, roast some almonds with a drizzle of oil until golden brown.
  3. After 25-30 minutes remove the freekeh from the heat, uncover and fluff with a spatula, then cover again.
  4. Garnish with the tomato topping, toasted almonds & optional pomegranate seeds.

Recipe Notes

Rich in nutrients, protein, and fiber this Freekeh Salad-like dish will leave your taste buds dancing with intense flavors!

A nutty & smoky taste, a healthy Nutrilicious Delight!

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MINI SPINACH PIES “FATAYER”

MINI SPINACH PIES “FATAYER”

Mini spinach pies, also known as “Fatayer,” are delightful Middle Eastern pastries filled with a savory mixture of spinach, onions, herbs, and spices. They are typically made with a thin, crispy dough and can be enjoyed as a snack or appetizer.

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LEMONY PISTACHIO TRUFFLE BALLS

LEMONY PISTACHIO TRUFFLE BALLS

A little something to crave that sweet tooth while keeping healthy and taking in the nutritious benefits of pistachios which are super healthy and a good source of protein, fiber, and antioxidants!

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MUSHROOM & ASPARAGUS LEMON RISOTTO

MUSHROOM & ASPARAGUS LEMON RISOTTO

MUSHROOM & ASPARAGUS LEMON RISOTTO

Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
Servings 4 servings
Prep Time 15 Minutes
Cook Time 20 Minutes

Ingredients

For the Risotto
For the Risotto Sauce

Instructions

For the Risotto
  1. In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
  2. Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
  3. Stir all together for a few minutes until fragrant.
  4. Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
  5. Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
  1. In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
  2. Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
  3. This recipe is best served warm but also tastes delicious eaten cold with a side of greens.

Recipe Notes

Bon appetite!

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