Windy Days and Whole Wheat Pie Shells

Something about windy days puts me in the mood for baking. It's sunny and warm, but there's a lovely breeze blowing, and the house is still a comfy 67º.

My teenager just got home and is hunting for a snack... thank goodness I made a large bowl of Hummus yesterday, so that...a glass of milk...and some wheat crackers should do it.

The windows are open to let in the bird chirps and distant rumble of a car on an adjacent street.

I think I am going to chop some apples and apricots, and perhaps toss in a handful of blueberries. A little coconut oil, cinnamon and stevia... and perhaps our friend Chia... and into the oven! Hmm.. and how about a smattering of dark chocolate chips?

      Tell me how you choose to fill your shell!

Pie Shell Recipe

Here is a basic pie dough that lends itself to Quiche, fruit or pudding filling.

  • 1 c. organic Whole Wheat Flour
  • 1 Tbs. freshly ground Flax seeds
  • 1 Tbs. organic Butter, cold and sliced (or use Coconut oil)
  • 1-1/2 tsp. Baking Powder
  • 1/2 c. cold Water or cold Green Tea
  • 3 tsp. Xylitol
  • 1 omega-3 Egg + 1 tsp. water beaten till mixed

Combine dry ingredients with butter using a fork to blend.

Add water 1 Tbs. at a time, mixing after each addition.

Knead dough 5 times on floured surface.

Roll out into a 9" round, fit into pie pan crimping edges. Brush egg wash around edge.

Poke holes in bottom with fork tines, and bake for 8-10 minutes.

Garbanzo Bean and Kale Salad

Put Together This Delicious and Healthful Salad in Just a Few Minutes
In just a few minutes, you can slice up some raw kale, open a can of garbanzos, chop up some vitamin C packed red bell pepper and red onion and mix up a quick lemon, turmeric and oil dressing.
The added bonus is the spice turmeric which reduces inflammation and has been used for rheumatoid arthritis, and has been linked to the prevention of Alzheimer's and the ability to fight a number of cancers.

This is a super healthy, oh-so-yummy salad.

Serves 4

  • 1 Tbs. freshly squeezed Lemon Juice
  • 1 Tbs. extra virgin Olive Oil
  • 1/4 to 1/2 tsp. Sea salt
  • 1/2 tsp. ground Turmeric
  • dash Cayenne pepper
  • 1 -1/2 c. Kale, thinly sliced
  • One 15 oz can organic Garbanzo beans, rinsed and drained
  • 2 Tbs. red Onion, finely diced
  • 1/2 c. red Bell Pepper, diced

Place the lemon juice, olive oil, salt, turmeric and cayenne pepper in a medium-sized bowl and mix well.

Add sliced kale to the salad dressing and massage the dressing into the kale with your hands. (Your hands may turn a little yellow!  Just wash with soap).

Add garbanzo beans, red onion and red bell pepper and mix well.

Serve or refrigerate until serving. This makes a great "make ahead" salad since none of the ingredients get soggy.

~ Yum!

Fasoulia (Lima Bean Stew)

This is one of my all-time favorite comfort foods! Mom made Fasoulia practically every other week, because we loved it. It's the Lebanese equivalent of Chili, except we serve it over rice. I often omit the meat for a tasty vegetarian version. Traditionally either Lima or Pinto beans are used, but my family ask for Kidney beans.

This recipe is high in fiber and protein, and is rich in lycopene...a cancer fighter, especially for prostate cancer.

Fasoulia or Lebanese Lima Bean Stew

  • 1 Tbs. extra Virgin Olive Oil
  • 1 medium white organic Onion, chopped
  • 6 oz. grass-fed Beef or Lamb, cut into 1/2" cubes (omit for Vegan version)
  • 1 1/2 c. boiling Water or hot Green Tea
  • 4 cups organic Lima, Kidney or Pinto beans (boiled or canned)
  • 2 Tbs. organic Tomato Paste
  • 1 tsp. Allspice
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Black pepper
  • 1 - 1-1/2 tsp. Sea Salt (to taste)
  • 1/4 tsp. Cayenne Pepper (optional)

Place medium size pot over medium heat for 1 minute. Add olive oil to pot and wait 2 minutes. Add the onion and gently saute, stirring, until they turn translucent. (Remember to turn heat down a little if the onions start to really sizzle, we don't want to burn the oil.)

Add the cubed meat, and stir until meat is no longer pink on the outside. Add boiling water, cover and simmer on low heat for 25 -30 minutes, until meat is tender.

Add the beans, tomato paste and spices.  Return heat to medium.

If needed add another 1/2 c. of water to keep liquid level with beans. Stir well. Once stew begins to bubble, cover and simmer for another 20 minutes. Taste and adjust salt.

Serve over Brown and Wild Rice or Whole Wheat Bulgur Pilaf.

~ Sahtein (double health)! ♥