Did you guess what’s inside of this? or what gives this great color to this salad?
No, it’s not food coloring! anything else, maybe something artificial no no no!
Then not sure, okay this is the red cabbage SURPRISE!
As it looks beautiful it’s delicious healthy easy recipe for who loves red cabbage will love it . It will be great for Easter table every one will ask what it is before tasting and after tasting will want the recipe it’s very original refreshing salad and will beautify more the special days tables. Well let’s make this impressive Surprissive salad :)) but please make sure you have gloves before starting or just as I do you can be happy coloring your nails not as like this salad looks pretty but really messy
1 small organic red cabbage
3 tbs organic vinegar
1 tbs sea salt
1 organic lemon juice
2 cups organic Greek yogurt
2 cloves organic garlic
Cut the cabbage in small pieces.
Add the cabbage and run the food processor until everything is finely chopped.
Mix lemon juice, mashed garlic, vinegar and salt add to the cabbage run it again until everything is well mixed.
Add yogurt mix well with a spoon.
You can put on top some dill, parsley or peppermint for garnish.
(If you don’t have food processor you can use greater or chop the cabbage very very finely).
Ta daaa! the salad is ready to impress & Surprise everyone :))
It’s great recipe for any time especially for tea time gatherings I can eat half of this yummm :)) and the only food I can’t resist anyway let’s make it!
500 gr. organic parsley, chard or spinach
6 yufka (special thin pastry for bourak)
200 gr. organic feta cheese
1 cup organic Greek yogurt
1 organic egg
1/2 cup organic extra virgin olive oil
1 cup mineral water
Optional ( salt, pepper and flaked red pepper)
Optional ( sesame seeds or black cumin)
Preheat oven to 180 C.
Wash and dice any green you choose.
Crumble the cheese with fork and mix it with greens.( If you will use the salt, peeper and flaked pepper add them and mix them as well)
In separate bowl mix yogurt, olive oil and egg well.
Grease the pan with oil take 1 yufka and spread it over the pan the pan should be smaller than yufka I used rectangle pan you can use round or and form you like just make sure it’s smaller than the yufka.
Spread over the yufka from yogurt mixture with help of brush.
Spread 2 more yufka’s by wrinkling them and again for each one spread the yogurt mixture over.
Now spread all the feta and green filling all over the yufkas.
Repeat the yufka and yogurt spread by wrinkling the yufkas when you complete this take the corners of the bottom yufka and fold it over the top.
Cut the bourak in pieces if you still have yogurt mixture pour it all over the top.
Gradually pour the mineral water all over the top of the bourak.
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 snack bunnies sometimes I eat them for breakfast with cup of tea or for a quick lunch at office or for take away or just any where they are like my life savers . As most of the times as I do you can make these buns and freeze them then when you are ready to serve them de-freeze as much as you need or if want to give them fresher taste put them in preheated oven for few min. cool and fill them with feta actually they are looking pretty good at partys as well and please keep them at refrigerator after filling. Enjoy them as soon as possible! they have 3-4 days to survive :))) short shelve life.
This short shelve life reminds me something very important worth to share with our beloved readers&followers! Did you ever think when buying our food we are buying our (lives or death) our (health or illness). I want to share this great information with you about short&long shelve life what ever you buying is directly effecting your life want to know how?
Here is how
If you are buyer of long shelve-life products means unfortunately more likely gives you shorter&sick live.
Good news if you are buying shorter shelve-life means long&healthier live so please be aware of the shelve of your life & health.
Buy +more fresh -less or no more canned & only what you need because less is more!
Finally the recipe take the start!
3 -1/2 cups flour
1 tbs sugar
1/2 tbs sea salt
1 tbs instant yeast
1/2 cup lukewarm water
1/2 lukewarm milk
1 egg white for inside the dough and the yolk for top of buns
1/3 cup extra virgin olive oil
100 gr organic feta cheese (creamed) if it’s too hard you can add 1 tbs milk or olive oil to make it spreadable.
Only parsley leaves diced finely.
Come on to make the lovely Feta-Bunnies!
Preheat oven 180 c.
Add flour, sugar and salt mix. make hole in center.
Add yeast, milk, water, oil and egg white and knead.
Cover the dough with cloth and leave it 30 min.
Make small chestnut sized balls or ovals from dough.
Line them on parchment papered pans spread egg yolk on top and leave 10 min.
Bake them until golden brown.
Cool them completely.
Cut one side of the buns fill it with feta cheese leave some feta outside to stick parsley easily then dip them in parsley.
I’m ready to give myself more fresh & shorter shelve life feta-bun party!
Before we start to this traditional family recipe I want to give you a great tip that I learned it from my aunt during summer I collect the fresh grape leaves and just line them on top of each other then wrap them with aluminum foil and put them in freezer bag and freeze them when I took them from freezer I have to be very careful because when they freeze they are very fragile so when you touch them you have to be very careful! and after you de-freeze them they are ready to use & enjoy sunny summer taste!
Are you ready to enjoy?
Organic grape leaves
1 cup organic rice
1/2 cup organic coarsely ground wheat
1 or 1/2 cup Greek yogurt
1 tbs organic butter or ghee or olive oil
1 tsp pressed organic garlic
1 tsp sea salt
2-3 cups boiling water (you will need more or less water it depends of what type of rice and leaves you use)
For Top ( for 1 person)
1 large organic egg (optional)
1 tbs organic butter, ghee or olive oil
1/2 tsp sea salt
1/4 cup water
2 tbs fresh green garlic leaves diced very thin I don’t have fresh green garlic leaves so I used normal garlic cloves crushed.
You can use just rice or just wheat or as I do you can mix them.
Rinse rice and wheat.
Mix melted butter, yogurt, garlic and salt to rice and wheat mix them well.( I didn’t have enough yogurt at home so my mixture looks dry but normally should be runny and wet yogurt gives special flavor and character which is the specialty of this recipe.
Then as below you see the photos put some rice and wrap the leaves.
Line up them in pot the closure side should be faced down.
When you reach the last row if you have left over leaves you can cover the top of wraps or if you don’t have that’s fine.
Cover the lid bring to boil 20-30 min. or until the rice and wheat cooked well.
If you are using very big leaves yo can dived them into 2 pieces or just make big wraps my leaves were very small.
Now our Aprakh is ready carefully take each Aprakh and line it in plate.
Put butter in pan until heated pour scrambled egg and stir fry put the crushed garlic and salt stir-fry then add boiling water boil it 1-2 min. it should be little water left when you put it over the
Okay I know its worth it but isn’t it enough we wait… aaawww it smells garlicious!
Give me a moment please! I have to eat and sweep this I stand to much.
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.