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HAZELNUT CHOCOLATE-FILLED OAT COOKIES
HAZELNUT CHOCOLATE FILLED OAT COOKIES Fulfilling, guilt-free and delicious tasting cookies, made only with healthy ingredients! Servings 18 Large cookies Prep Time 20 minutes Cook Time 12 minutes Ingredients For the Hazelnut Chocolate Filling 12 Medjool dates (Soaked in hot water for 20-30 minutes)1 cup…
FREEKEH FRESH
FREEKEH FRESH
Servings 4 people
Prep Time 15 minutes
Cook Time 25-30 minutes
Ingredients
For the FREEKEH
- 2 cups Freekeh
- 3 tbsp olive oil
- 2 Large Onions (diced)
- 1 cup Fresh Parsley (Roughly chopped)
- 1 cup Cilantro (Roughly chopped)
- 1 tsp Sea Salt
- 1/2 red chili (optional – I usually use Thai Chili for an intense taste)
- 2 1/2 cups Water
- 4 cloves garlic (minced)
- 1 tsp Cardamom
- 1 tsp Coriander
- 1 tsp Paprika
- 3/4 tsp All Spice
- 1/4 tsp Fennel seeds
- 1/8 tsp Cinnamon
- 1/8 tsp Turmeric
- 1 Bay Leaf
- Freshly Ground Black Pepper (to taste)
For the TOMATO TOPPING
- 5 Large Fresh Tomatoes (chopped)
- 1/2 cup Fresh Parsley (chopped)
- 3 tbsp olive oil
- 1 1/2 Lemons (Juice of)
- Pinch of Salt
- Caramelized Onions
- Roasted Almonds
- Pomegranate Seeds (Optional)
Instructions
For the FREEKEH
- 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.
- 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
- 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
- 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.
- 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
- 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
- In a saucepan, roast some almonds with a drizzle of oil until golden brown.
- After 25-30 minutes remove the freekeh from the heat, uncover and fluff with a spatula, then cover again.
- 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!
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES Loaded with nutrients, Pistachios are one healthy nut! They are among the most antioxidant-rich nuts around. Combine this nut with the amazing benefits of blueberries and chia seeds, you have one healthy & nutritious cookie to enjoy guilt-free! Servings 20 cookies…
VEGETABLE LO-MEIN
VEGETABLE LO-MEIN
Servings 4-6 people
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
- 1 pack Lo-Mein noodles (for this recipe I have used whole wheat spaghetti)
- 4 tbsps Sesame oil (each 2 spoons are used seperately)
- 2 Carrots (julienned)
- 2 cups Broccoli florets
- 1 Red Bell Pepper (julienned)
- 2 cups Cremini Mushrooms (sliced)
- 1 inch Ginger (finely grated)
- 4 cloves cloves garlic (minced)
- 2 cups Snow Peas
- 6-7 pieces Baby Corn (julienned)
- 1 tbps Sesame Seeds
For the Sauce
- 6 tbsps Low Sodium Soy Sauce
- 3 tbsps Oyster Sauce
- 1 tsp Red Chilli Flakes
- 3 tbsps Rice Vinegar
- 2 tbsps Sesame oil
- 3 tsps Honey (or any sweetener of choice)
- 1 tsp Corn Starch
For the Garnish
Instructions
- In a large pot, boil water and cook the Lo Mein noodles, or spaghetti till well done. Once done, drain, rinse and toss over with 2 tbsps of sesame oil to prevent them from drying and set aside.
- In a small mixing bowl, combine all the sauce ingredients (OMITTING the cornstarch) and whisk until well combined, and set aside.
- In a large wok, over medium heat, add the remaining 2 tbsps of sesame oil, the minced garlic and grated ginger. Cook for 30 seconds until fragrant then add the carrots, mushrooms, bell pepper, broccoli and half the sauce. Cook until vegetables are tender, then add the snow peas and baby corn and stir to combine.
- Add the remaining sauce and the 1 tsp of cornstarch to thicken the sauce (if you feel the sauce is not thick enough, you can add another ½ tsp of cornstarch).
- Allow all ingredients to cook for another minute, then add in the noodles or spaghetti and 1 tbsp of sesame seeds, and toss all ingredients together allowing the sauce to coat, using tongs.
- Taste and add in more soy sauce or oyster sauce if desired.
- Garnish with chopped green onions and sesame seeds.
Recipe Notes
This is one colorful and tasteful dish, rich with ingredients and filled with fulfilling goodness and nutrition!
BOUNTY BALLS
BOUNTY BALLS
If you're crazy about coconut, this is the recipe for you!
Servings 18 Balls
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
- 180 grams Dark chocolate bar (I use Lindt 70% dark chocolate)
- 2 cups Unsweetened Desiccated Coconut
- 6 Tbsps coconut oil (melted)
- 5 Tbsps Maple Syrup (you can also substitute with honey)
- 1 tsp Vanilla Extract
Instructions
- In a large mixing bowl, add 2 cups unsweetened desiccated coconut and melted coconut oil and start mixing together.
- Add the maple syrup (or honey) and vanilla extract and continue mixing all ingredients until they are well incorporated and the mixture starts coming together
- Take 1 tbsp of your coconut mix, place it into the palm of your hand and press the mixture to form a ball.
- Place your formed balls on a tray with parchment paper and place in the fridge for not less than 30 minutes so they solidify.
- Before removing the bounty balls from the fridge, prepare your melted chocolate to dip the balls.
- Break the dark chocolate bar into small pieces and place into a heatproof bowl.
- Sit the bowl over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
- Once melted, using a fork, start to dip each ball into the chocolate and turning it around until it is fully coated, then place on tray with parchment paper.
- Sprinkle some desiccated coconut on top of each ball and place in the fridge once again for at least 15 minutes.
Recipe Notes
If you have strawberries and are left with some melted chocolate, you can make dark chocolate strawberry bites as well
A yummy, healthy and so very tasty sweet treat!
MINI SPINACH PIES “FATAYER”
MINI SPINACH PIES “FATAYER” A Mediterranean, Lebanese delicacy packed with nutrition! Cuisine Lebanese Servings 60-70 mini pies Prep Time 2 hrs Cook Time 15-20 minutes Ingredients For the filling 4 bunches Fresh spinach or dandelions Washed, dried, and finely chopped 1 Large yellow onion finely…
