Archive : April 2018

Baked Salmon

• Rita Feghaly Moussa
• April 16, 2018

Creamy Kale Cold Soup

• Rita Feghaly Moussa
• April 13, 2018

Ingredients:

6 cups chopped kale, stems removed
3 garlic cloves smashed
1 onion chopped
2 potatoes cut into small cubes (or 1 sweet potato)
1 litre of water
1 cup of bone broth (or vegetable stock)
2 tbsp of milled flax seeds
2 avocados peeled and chopped into chunks
2 tbsp of organic olive oil
1 tbsp of dry mint
1 tsp of dry parsley
1 tsp of dry oregano
1 tbsp of turmeric powder
1 tsp of ground black pepper
1 tsp of cinnamon powder
1 tsp cayenne chili (optional)
Salt and pepper to taste

Method:

Boil the water then add the stock, the onion, garlic and potatoes, let them simmer for 20 min. Add the kale, herbs, spices, flax seeds, salt and pepper, let them boil for 10 min. Remove from heat.
Mix the soup in a blender, with the avocados and the olive oil. Adjust the salt and pepper to your liking.
You can enjoy it hot or cold. It is a very nutritious and filling soup.

Enjoy!

Colorful Quinoa Salad

• Rita Feghaly Moussa
• April 5, 2018

Ingredients:

2 cups of cooked quinoa (method below)
2 small tomatoes chopped into small cubes
1 avocado, peeled chopped into chunks and soaked in the juice of 1/2 lime
1 small cucumber chopped into small cubes
1 small carrot chopped into small cubes
2 tbsp of finely sliced purple cabbage
2 tbsp of parsley finely chopped
1/2 lemon squeezed
2 tbsp of organic olive oil
1 tsp of salt
1 tbsp of roasted seeds and turmeric mix ( you can find it in this website, under “Tips”)
3 tbsp pomegranate
Blueberries to garnish

Method:

To make the quinoa:

Wash 2 cups of quinoa, and drain well, then toast for 1 minute in 2 tbsp of Organic coconut oil (or organic olive oil). Add 1 cup and a half of water and 1 tsp of Himalayan salt, let it boil, then reduce the heat to low, until all the water is absorbed. It usually takes about 10 min. Turn off the heat and leave it for 5 min. Then transfer to a plate and fluff it with a fork. Leave it to completely cool down before you mix it with the salad.

To make the salad:

Mix everything, garnish with blueberries and serve immediately !

Enjoy!

Mjadara (vegan, lentils)

• Rita Feghaly Moussa
• April 3, 2018

Ingredients:

500g of organic Lentils

2 organic medium onions, chopped small

4 organic garlic cloves, smashed

1.5 l of water

1/2 cup of organic brown rice (washed and soaked in water for 20 min)

2 tbsp organic ground flax seeds

1 tbsp of Himalayan salt

1 tbsp of organic turmeric powder

1 tsp of ground organic black pepper

1 tsp of organic cumin

1 tbsp of organic cinnamon powder

4 Tbsp of organic olive oil

Method:

Wash the lentils and boil them in 1 l. of water for 30 min, drain, wash again and return to the pan.

Top with the onions, garlic, rice (drained), flax seeds, spices and water (add more water if needed, just to cover all the ingredients).

Let it boil, then leave to simmer on low heat, mixing from time to time, until all the water is absorbed.

Mix in a blender, adding the oil 1 tbsp at a time.

You can serve it hot, warm or even cold, with finely chopped cabbage and tomato salad, with lemon, sumac (optional) and olive oil dressing.

Enjoy!