Category : 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!

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

Vegan Soufflé

• Rita Feghaly Moussa
• February 25, 2018

Ingredients:

• 3/4 cup of Amaranth flour
• 1 cup of White rice flour
• 1/2 cup of Potato starch
• 1/2 tsp of  Salt
• 1 cup of Warm water
• 2 1/2 tsp of Active yeast
• 3 Tbsp of Grape seed oil
• 1 Tbsp of organic Apple cider vinegar
• 1 Tbsp of Ground organic flaxseed
• 1 tsp of  Organic Maple syrup
• 2/3 cup of Organic Coconut oil

For the filling:

• 1 jar of  Artichoke hearts in water
• 1/2 cup of carrots chopped small
• 1 Onion, diced
• 2 cloves Garlic, minced
• 4 cups of Baby Kale, steamed, drained and chopped
• 1 block of Extra firm tofu
• 1 tsp of Lemon juice
• 1/4 tsp of cayenne chili
• 1/4 cup of White rice flour
• 1 Tbsp of Nutritional yeast
• 1/2 tsp of Apple cider vinegar
• 1 1/2 tsp of  Salt
• Olive oil, for brushing the top of the dough

Directions:

1. Combine the flours, potato starch, and salt. In another bowl, add warm water and gradually stir in the yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and the maple syrup. Stir until well mixed.
2. Add wet ingredients (including yeast/water mixture) to dry ingredients and knead until forming a ball.  Cover with a towel and set aside in a warm place for 40 to 60 minutes to rise.
3. Once dough has risen a bit, roll it out into a rectangle and spread the coconut oil over the middle third. Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
4. Once chilled, remove it from fridge and divide it into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and transfer into a ramekin, using your fingers to repair any cracks that may form when you transfer it. Place them in the fridge.
5. To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and carrots, heat about 5 minutes. Add the kale and stir for 5 more minutes. Remove from heat and place in a blender, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
6. In the same blender, add tofu, lemon juice, cayenne chili, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion.  Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
7. Remove the ramekins from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top with olive oil and bake for 30-40 minutes, until dough is golden brown. Let them cool for a couple of minutes before serving.

My Anti-inflammatory Sweet Drink

• Rita Feghaly Moussa
• February 18, 2018

Ingredients:

3 medium organic carrots
1/2 cup of organic blueberries
1 thick slice of organic pineapple
1/2 organic apple
2cm piece of fresh organic ginger
4cm piece of fresh organic turmeric
1/2 cm of organic celery stick

Freshly ground organic black pepper, at the end

Method:

Start by juicing using a slow juicer,the turmeric and the ginger, then add the rest. Sprinkle with a dash or two of freshly ground black pepper. Drink immediately.

Enjoy!

My Morning Energy Drink

• Rita Feghaly Moussa
• February 17, 2018

Ingredients:

3 cups of organic baby spinach
2 organic carrots
1 organic cucumber
2 cm organic fresh ginger
2 slices of organic pineapple
Small piece of organic beetroot
Splash of organic coconut water

Method:

Juice all and drink immediately.
Enjoy!

Marinated Cod bites

• Rita Feghaly Moussa
• February 4, 2018

Ingredients:

3 tablespoons Mirin
2 tablespoons Sake
1 tbsp of Tamari sauce
30g fresh organic ginger, grated
1 teaspoon toasted sesame oil
1/2 cup white miso paste
1/3 cup coconut sugar
200 gr. skinless black cod fillets cut in 6
1 Tbsp of Organic Coconut Oil
Toasted black and white sesame seeds
Green onions chopped

Directions:

Bring the Mirin, Sake and Tamari to a boil. Whisk in the miso until dissolved. Add the coconut sugar and cook over medium heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let it cool. Add the ginger, the sesame oil, the fish and turn to coat. Cover and refrigerate overnight.
Heat a grill pan and oil it with the coconut oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 4 minutes, brushing it with the marinade on each side after flipping. Transfer to plates and sprinkle each piece with roasted sesame seeds and green onions.