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Archive : April 2018

Home /  April 2018
 
Recipes

Baked Salmon

  • Rita Feghaly Moussa
  • April 16, 2018


Ingredients:
1 salmon filet (350g)
1 small onion cut into 4 circles
1 tsp of organic olive oil
1 garlic clove smashed
1 tbsp organic tomato paste
Juice of 1 squeezed lemon
1/2 tsp of dry dill
1 tsp of turmeric powder
1/2 tsp ground black pepper
1/4 tsp of cayenne chili powder (optional)
Himalayan salt to taste

To garnish:
1 tbsp of toasted sesame seeds
1 tbsp of chopped green onion
lemon slices

Method:
Preheat the oven to 180℃.
Mix the tomato paste with the garlic and the lemon juice.
Rub the salmon filet with the olive oil and place it on 2 onion slices, cover it with the lemon mixture, sprinkle with salt, dill and the spices, top it with the other 2 onion slices.
Cook in the hot oven for 20 min, garnish with the roasted sesame, green onion and slices of lemon.
You can serve it with arugula, sun dried tomatoes and pine nuts salad, with lemon and olive oil dressing.
Enjoy!


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Recipes

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!

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Tips

Roasted Seeds with Turmeric

  • Rita Feghaly Moussa
  • April 5, 2018

 

Ingredients:

250g of organic pumpkin seeds

250g of organic sunflower seeds

250g of organic sesame seeds

250g of organic black sesame seeds

100g of organic chia seeds

100g of organic ground flax seeds

4 tbsp of organic turmeric powder

1 tbsp of organic ground black pepper

1 tsp of Himalayan salt

Method:

Roast them all together for few minutes on high heat, let the mix cool, then transfer to a glass airtight container.

Sprinkle on soups, salads, grilled fish…or anything else. This mix not only enhances the flavor, but it is also a great source of fiber, omega-3 fats, has anti-inflammatory and anti-aging benefits !

Enjoy!

 

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Recipes

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!

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Recipes

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!

 

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