Category : Recipes

Mushroom Soup

• Rita Feghaly Moussa
• February 3, 2018

Asparagus Soup

• Rita Feghaly Moussa
• February 3, 2018

Asparagus soup:
Ingredients:
-1 tablespoon of Organic Coconut Oil
-1 white onion, minced
-2 stalks of celery, minced
-2 garlic cloves, chopped finely.
-500g fresh asparagus, woody ends removed and the rest chopped into small pieces
-2 bay leaves
-1 teaspoon of Himalayan Salt
-1/2 teaspoon of white pepper
-1/2 teaspoon of black pepper
-6 cups of chicken or vegetable stock
-2 medium avocados
-2 tablespoons of lemon juice
-2 tablespoons Organic Olive Oil
-Fresh chopped parsley for garnish

Method:
Heat the coconut oil in a large soup pan, add the onions, celery, and garlic, cook over medium heat for 10min, then add the asparagus, salt and pepper, bay leaves, sautée for 3 more minutes, add the stock, and let it cook and simmer over medium to low heat for 45 min. When it’s done, turn off the heat and add the avocados, and start mixing using the electric mixer, adding the olive oil gradually. Garnish with chopped parsley.
Can be served cold.

Marinated Salmon bites

• Rita Feghaly Moussa
• February 3, 2018

Marinated Salmon bites

Ingredients:

Pickles Recipes

• Rita Feghaly Moussa
• November 24, 2017

Indulge in home made pickles, you and your family will love them, as you will enjoy making them as well. Pickles are a great source of Probiotics, that we all need at every meal.

Mixed Vegetable Pickles:

Ingredients:

Glass Jars (medium size)

Mixed organic vegetables(cucumbers, carrots, cauliflowers, cabbage…).

Organic white grape vinegar

Organic garlic (peeled)

Organic chili pepper (fresh)

Olive oil

Water

Bay leaves

Dill (fresh)

Himalayan salt (coarse)

Black Pepper (whole)

Method:

1. Boil water, as much as needed depending on the size and number of the jars. Always add a bit more than expected.
2. Turn off the heat.  Dissolve the salt in the boiled water and let it cool (2 tablespoons for each 1.5 L)
3. Wash the vegetables and cut them as desired.
4. Put in each jar: 4 peppercorns (whole), 2 garlic cloves (peeled), 1 chili pepper (or more if you like it spicy), a piece of dill (fresh).
5. Put the vegetables in the jars, squeeze them in, leaving minimum gap in between.
6. Fill 10% of each jar with the vinegar.
7. Add the salty water (room temperature) to fill each jar.
8. Top with a tablespoon of Olive oil, and 2 bay leaves.
9. Close the jars very tight, and leave them in a dark, dry and cool place for 2 weeks.
10. Once you open the jar, it would be better to refrigerate.

Enjoy!

Turnip pickles:

Ingredients:

Glass Jars (medium size)

Organic turnips (sometimes I mix with cauliflower in one jar)

Organic beetroots

Organic white grape vinegar

Organic chili pepper (fresh)

Olive oil

Water

Bay leaves

Himalayan salt (coarse)

Black Pepper (whole)

Method:

1. Boil water, as much as needed depending on the size and number of jars. Always add a bit more than expected.
2. Turn off the heat.  Dissolve the salt in the boiled water and let it cool (2 tablespoons for each 1.5 L)
3. Wash the vegetables, peel and cut them as desired.
4. Put in each jar: 2 peppercorns (whole), 1 chili pepper (or more if you like it spicy).
5. Put the turnips in the jars, adding few pieces of beetroots, squeeze them in, leaving minimum gap in between.
6. Fill 10% of each jar with the vinegar.
7. Add the salty water (room temperature) to fill each jar.
8. Top with a tablespoon of Olive oil, and 2 bay leaves.
9. Close the jars very tight, and leave them in a dark, dry and cool place for 2 weeks.
10. Once you open the jar, it would be better to refrigerate.

Enjoy!

Green beans with meat ragoût

• Rita Feghaly Moussa
• May 5, 2017

Serving:

4 persons

Ingredients:

• 200 g of minced organic beef
• 1 kg of green beans washed and cut in half
• 1 medium white onion chopped small
• 2 garlic cloves smashed
• 1 tablespoon of organic coconut oil
• 1 tablespoons of tomato paste
• 1 cup of passata
• 1 cup of home made organic beef stock
• Salt to taste
• 1 tablespoon of cinnamon
• 1 teaspoon of pepper
• 1 teaspoon of turmeric
• 1 teaspoon of  freshly grated nutmeg
• 1 teaspoon of cloves powder

Method:

Heat the coconut oil in the pan, add the onion and the garlic, mix for 1 min. Add the meat with the salt and all the spices, after 2 min, add the beans, the paste, the passata and the stock.

Stir well, bring to boil, then reduce the heat and let it simmer on low for 45 min.

Stir again from time to time.

If needed, add more stock.

Serve with brown rice on the side.