Archive :

Grilled Marinated Chicken

• Rita Feghaly Moussa
• May 9, 2018

Serving:

2 persons

Ingredients:

• 4 Organic chicken breasts
• 1 teaspoon of smashed garlic
• 1 tablespoon of tomato paste
• 1 teaspoon of cinnamon
• 1 teaspoon of chopped fresh tarragon (or dry)
• 1 teaspoon of chopped fresh thyme (or dry)
• 1 teaspoon of freshly grated lemon
• ½ teaspoon of dry mint
• ½ teaspoon of black pepper
• ½ teaspoon of freshly grated ginger
• 2 tablespoons of olive oil
• 4 tablespoons of freshly squeezed lemon juice

Method:

Mix all the ingredients well. Marinate the chicken pieces overnight. Heat the grill and cook until done, discarding the marinade. Or heat the oven and bake with the juices, uncovering 10 min before it is done.
Serve with brown rice, and your favorite steamed vegetables.

Enjoy!

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!

Pumpkin soup

• Rita Feghaly Moussa
• March 23, 2018

Ingredients:

1 medium sized pumpkin, washed, cut into 8

3 medium sized sweet potatoes, washed and cut into quarters

2 small onions, chopped

3 cloves of garlic, minced

2 cups of organic chicken broth (check it in my recipes)

2 cups of water

4 tbsp of olive oil

3 tbsp of fennel seeds

1 tbsp of cumin seeds

1 tbsp of paprika

1 tbsp of oregano

1 tbsp of marjoram

1 tbsp of turmeric

1 tbsp of fresh black pepper

1 tbsp of Himalayan salt

1 tsp of cayenne chili

1 tsp of cinnamon

1 tsp of pepper

200  ml almond cream

Method:

Heat the oven to 200 celsius, grind the seeds and mix them with the herbs, spices and salt.

Rub the pumpkin pieces and the sweet potatoes with 2 tbsp of olive oil, and the mix.

Place in the oven, roast them until they are fully done. Discard the skin and leave them to rest for a while.

Bring to boil the chicken stock, and the water, add the roasted pumpkins, and sweet potatoes, together with the onion, and garlic, adjust the salt ,chili and pepper to taste.

Let them boil together, then reduce the heat and let them simmer fro 20 min.

Turn off the heat, place the soup in the blender adding olive oil slowly while it’s getting mixed.

Return to the pan, stir in the Almond cream.

Enjoy!

Chicken Broth

• Rita Feghaly Moussa
• March 21, 2018

Energizing Soup

• Rita Feghaly Moussa
• March 12, 2018

Ingredients:

4 cups of organic home made beef  broth (previous recipe)

4 cups of water

1 cup of organic tomato puree

2 small onions (chopped)

4 cloves of garlic (minced)

2 tbsp of leek (chopped)

2 tbsp of celery (chopped)

2 tbsp of kale (chopped)

1 tbsp of fennel (chopped)

1 tbsp of fresh ginger (grated)

1 small sweet potato (cut into small cubes)

1 carrot (cut into small cubes)

2 small courgettes (cut into small cubes)

2 tbsp of mixed herbs of your choice (fresh)

2 tbsp of chia seeds

1/2 cup of quinoa (washed and uncooked)

1 tsp of cinnamon

1 tsp of mixed peppers

1 tsp of chili flakes

1 tsp of Himalayan salt

2 tbsp of olive oil

Directions:

Boil the water with the broth, then add all the ingredients except the olive oil. Simmer on low until all vegetables are cooked, turn off the heat then add the olive oil.

Enjoy!

Beef Bone Broth

• Rita Feghaly Moussa
• March 7, 2018