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Archive : March 2018

Home /  March 2018
 
Recipes

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!

 

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Recipes

Chicken Broth

  • Rita Feghaly Moussa
  • March 21, 2018

Ingredients:

–  1 Organic whole chicken

–  Around 6 L of water

–  1 Organic onion

–  4 Organic cloves of garlic

–  3 Bay leaves

–  2 Cinnamon sticks

–  1 Organic carrot

–  2 Organic celery sticks

–  1 Organic leek

–  1⁄4 Peel of an organic lemon

–  1⁄4 Peel of an organic orange

–  5 Cloves

–  5 cm piece of organic ginger

–  5 cm piece of organic turmeric

–  1 teaspoon of freshly cracked black pepper

–  Some dry or fresh herbs in small quantities (basil, sage, tarragon…)

–  6 tablespoons of organic apple cider vinegar.

 

Method:

1-  Boil the chicken with all the ingredients (except the vinegar), in 4 Liters of water, until it is done.

2-  Remove the chicken from the water, debone, put the meat on the

side for cooking, and return all the bones and skin to the water.

3-  Add the remaining 2 Liters of water, and let it boil again.

4-  After few minutes of boiling, lower the heat to the minimum, add the vinegar, and let it simmer on the lowest for 24 hrs.

5- Let it cool, remove all fat from the top, store in glass jars in the freezer, or fridge for faster consumption.

Use it as the base of your soups, you can even cook your stews with it. Enjoy its tremendous healthy benefits!

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Recipes

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!

 

 

 

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Recipes

Beef Bone Broth

  • Rita Feghaly Moussa
  • March 7, 2018

Beef Bone Broth (no salt added)

Ingredients:

–  Organic Beef Bones

–  Around 6 L of water

–  2 Organic onions

–  4 Organic cloves of garlic

–  6 Bay leaves

–  4 Cinnamon sticks

–  2 Organic carrots

–  2 Organic celery sticks

–  1 Organic leek

–  1⁄4 Peel of an organic lemon

–   Peel of an organic lime

–  1⁄4Peel of an organic orange

–  8 Cloves

–  7 cm piece of organic ginger

–  7 cm piece of organic turmeric

–  2 teaspoons of freshly cracked black pepper

–  Some dry or fresh herbs in small quantities (basil, sage,tarragon…)

–  6 tablespoons of organic apple cider vinegar.

Method:

1-  Boil the bones with all the ingredients (except the vinegar), in 4

Liters of water, until it is done.

2-  Remove the bones from the water, put the meat on the

side for cooking, if any, and return all the bones to the pan.

3-  Add the remaining 2 Liters of water, and let it boil again.

4-  After few minutes of boiling, lower the heat to the minimum, add

the vinegar, and let it simmer on the lowest for 36 hrs.

5- Let it cool, remove all fat from the top, store in glass jars in the freezer, or fridge for faster consumption.

Use it as the base of your soups, you can even cook your stews with it. Enjoy its tremendous healthy benefits!

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