Last week I realized for very long time I didn’t use my dried beans and that wasn’t good because always when I was thinking to make them but the long time to prepare them causes easily to giving up without even thinking further. One day while I was thinking how to solve this dried bean problem a great idea light up immediately to rescue! Yessss, Soaking! boiling! and freezing! dried beans.
While soaking the reddish beans to save energy and time I diced to soak all of the dried beans, chickpeas and green lentils I didn’t boil the chickpeas and green lentils ( but if you like you can) just drain them well and freeze them but I boiled the reddish beans and beans they are super short-cut to your meal after long working/tired day. Just de-freeze how much you need and boil them with little water and salt about 5-10 min.
Enjoy it over your salad, in mazza or main dishes.
Let’s start up to something quicker&healthier!
1 medium organic onion thinly sliced
1 cup cooked organic reddish beans
1 small organic avocado
1-2 tbs extra virgin olive oil
1 tsp sea salt
1 tsp sumac
1 tbs pomegranate sour or lemon juice
2 tbs of finely diced organic parsley (optional)
Soak reddish beans in 4-5 cups boiled water over night
Rinse them well
Cook them 30-40 min. or more or less until you can taste to mash them with back of spoon on a plate easily this shows they are done.
Drain them if there is excess water.
Add half tsp of salt and mix the beans.
Mix half tsp of salt and sumac with diced onions.
Mix onions, beans and parsley add pomegranate sour and olive oil.
Put it into one side of serving plate.
With help of spoon remove the skin of avocado and cut into chunks.
Put it beside the beans.
Enjoy this delicious healthy dish over special dried bread called baqisma or tacos or favorite choice of your bread.
My mother told me a lot about how they were happy when they had a chance to get a quince from the tree; they were putting it in their wardrobes between their clothes to give nice smell to their clothes at that times when they did not have perfumes. I can imagine quince scented wardrobes it was very nice, safe and healthy way to smell good…. and she adds those time the quinces and all fruits were smelling really good but now days unfortunately and sadly they didn’t… and after it begins to getting ripe in the wardrobe they took it and made it into a dessert like this — during those days nothing was to throw but to use it use it reuse it! When she prepare this dessert always as I use to ask her what were they doing that times it’s always nice to hear old quality stories especially during long winter nights.
Favorite winter dessert!
I’m always getting very exited when doing this veryyy simple but amazing dessert. The smell, the taste, the look Oh my GOD it’s terrific!
This is why honey bees like it :)))
First you need fire if you have fire place or stove like me you are very lucky you just have to wait until the log is turn to a nice fire it’s relaxing to sit in front and watch for a while.
Come on get up it’s time to take one nice smelled organic quince wash it well.
I wish I had a tree.
Wrap it with aluminium foil like this
Put it on top of the fire-coals. I remember my mom was covering it with fire-coals as well you can do the same or turn it every 10 min. to cook every part of it.
I check it out. It wasn’t cooked yet it wasn’t soft and the skin should be burned. Cover the foil again put on fire-coals to wait more.
It should be burned more than the picture more than half of it should be burned. This takes 40 min. with me because I didn’t have enough coals and the quince was big. If you have enough coal and to cover it with them maybe this will take 15 or 20 min. I think.
Remove it from foil cut it in half first.
Peel the burned skin. Remove the seeds from the pits. It smells amazing.
Put 1 tsp of honey in each half of quince cut nice slices. If you like more honey drizzle over more honey or you can serve it with scoop of ice cream.
This is for 2 person but I ate all of it veryyummmmyyyy.
I opened the refrigerator and see I have cauliflower that I bought last week so I start to think what can I create today?? Different, delicious, easy, simple, healthy. Okay I find it! Cauliflower pasta with garlic yogurt mmmm…. sounds good healthy smart
1 cup pasta
1-1/2 cups cauliflower cut into small pieces
1 cup greek yogurt
1 tbs extra virgin olive oil
1 tsp sea salt
1 tsp pressed garlic
On top (optional but yummy)
1 tsp hot pepper flakes
1 tsp olive oil
Cook the pasta with water and salt as it says on it’s own package.
Add olive oil and cauliflower stir for 1-2 min.
Add just little bit of boiling water and salt and cover the lid let boil 5-8 min until it gets soft but firm as pasta.
Combine cauliflower and pasta let them cool.
Combine yogurt and garlic take tablespoon fulls put on top of cauliflower pasta.
In small pot combine olive oil and hot pepper let them 1-2 min to heat then drizzle over the yogurt.
This eggplant recipe was made a day after when I made eggplant mazza so you can grill your eggplants a day before but as you can see they get brown this time because I didn’t soak them in lemon juice and use them immediately anyway the taste is same just the color is darker. If as me you like to eat it simply with bread and yogurt with fresh mint or you can eat it with meat or rice as how you like. Just use your creativity!
What you need to get started is
1/2 cup organic eggplant (2 small or 1 big)
1 egg (optional)
1 tbs extra virgin olive oil
3 cloves of garlic
1 tsp sea salt
some parsley to decorate
Prepare the eggplants as same as eggplant mazza but don’t soak them into lemon juice use them directly.
Dice them finely or mash them (sometimes I like to cut them in small cubes you can do if you like).
If you use the egg first scramble the egg.
Heat the olive oil.
Put the eggs when they start to take shape stir them to create small pieces of eggs. (Like stir fried eggs)
Add eggplants cook them for 5 min.
Add salt and garlic cook 5 min. more.
That’s it it’s ready! it’s easy and quick for a delicious dish isn’t it?
Give it a nice shape decorate it with some parsley or herbs and enjoy!
This easy-tasty hors d’oeuvres it’s vegan with simple ingredients you can serve it on top of toasted bread or with crispy sticks or crackers.
This recipe is for summer for your health use all veggies at their season please!
Okay let’s get started
1/2 cup organic eggplant (2 small eggplants or 1 big)
1 tbs extra virgin olive oil
1 tsp organic sea salt
1 tbs organic lemon juice
2-3 cloves organic garlic (optional but tasty)
Grill the eggplants on top of grill fire or in the oven
Before doing this please use knife or use a fork just to make holes in eggplants this will help to stem escape and not exploding while you grill them.
After you grill them immediately remove them from oven and start to peel them for that you can hold them from their stalk if your fingers burning then just divide the eggplant lengthwise and remove the eggplants with spoon.
Immediately add the lemon juice this process will help them stay whiter and prevent them becoming brown.
After you peel them dice them finely or mash them and let them cool completely.
Put salt, and garlic.
Put some scallions or parsley on top drizzle with olive oil.
If you will ask is this salad really served warm?? Yes it is, it’s different and especially for winter time it’s warming and always nice to try something unusual isn’t it this is the way to learn end explore more.
While you are recycling every part of the food you are creating delicious, healthy dish!
When I’m buying veggies as today I did I removed all unused and old leafs or sometimes peels of vegetables as well you can use all kind of veggies like carrot peels beet leafs etc… but please be sure they are not poisonous or harmful for your health today the salad made from winter veggies.
And please don’t forget to soak the veggies 1 hour in vinegar water before you use them!
You can reduce or add more it depend on how much old and unused leafs and parts you have.
3 red cabbage leafs
2 cabbage leafs
roots and leafs of broccoli
roots and leafs of cauliflower
2-3 tablespoons of extra virgin olive oil
1 tsp of salt
2-3 cloves of garlic diced (optional)
1 lemon juice
1/2 cup of boiling water
Cut all of the vegetables as you like
I like to cut them into thin stripes
add olive oil if you will use garlic add it with olive oil
add the veggies
start to stir them for 2-3 minutes
add boiling water
cover with lid cook for 2-3 minutes more or if you like them softer cook them 5 to 6 min.
Add the salt stir
At the end when you serve your warm salad add the lemon juice and stir.
This soup is amazing we need just 3 ingredients melon seeds, coarsely ground wheat and water that’s it! very easy to make at the same time very healthy I think this recipe is created when the people were short of food and using everything instead of throwing it away it is recycle recipe I love using every part of food not throwing it it’s very good habit to cultivate ( I usually collect the melon seeds by myself after cutting and eating the flesh of melon remove the seeds and wash them with help of a strainer then put them on plate and sun dry them) and especially buying and cooking small amount of food is better than buying and cooking a lot and then throw it to the garbage please buy and cook with awareness don’t forget there is many people who can’t even find what you throw to the garbage!
Less is more and healthier, cheaper and better.
2 cups organic sun dried water melon seeds unsalted
2 cups coarsely ground wheat
1- 1/2 lt water
cinnamon, sugar, salt optional
Rinse the coarsely ground wheat
Add 1 lt water soak it 30 min.
Boil it 40 min or until cooked well and begin to get thick.
Roast the melon seeds for 10 min or less they shouldn’t change their color.
After 10 min. grind them very well they should be powdered.
Boil 1/2 lt. of water add half of the water on powdered melon seeds and stir until it’s very white
Take strainer over the well cooked coarsely ground wheat pour the melon seeds milk from strainer.
Repeat the same thing with remaining water.
drain it well.
Ready to sip!
You can add any flavor you like salt,sugar or sugar and cinnamon which I hearted!