Authentic Baba Ghannouj... or When Eggplant Meets Tahini

It's difficult to translate the name Baba Ghannouj literally because there isn't one word that captures the adjective "Ghannouj" but I'm going to try. When someone, usually children or girls up into their early 20's, act cutesy, shy and cuddly we say they are a "ghannouj" for a male, or a "ghannouji" for a female.

Baba means father.. so Baba Ghannouj means Dad is being cutesy and cuddly!

Now here is my creative genius at work:

The term fits the unusual looking Eggplant... perhaps because it has to act cutesy and shy to tempt us into eating it! Or, it could be that this dish is so yummy, that Father had to act all cutesy and shy before he had the nerve to ask the Mom to make it!

Choose your version... either way... it's delicious!  :)

Recipe

• 1 large organic Eggplant (close to 1 lb)

• 2 medium cloves organic Garlic

• 1/2 tsp. Sea Salt

• 1/4 - 1/3 c. freshly squeezed Lemon Juice

• 1/4 c. Sesame Tahini, mixed well to incorporate oil Garnish:

• 2 tsp. virgin Olive Oil

• 1 Tbs. chopped organic Parsley

• Pomegranate seeds (opt.)

• Sprig of fresh Mint

Charring the Eggplant

Remove leaves from around stem, but don't but stem off.  You'll need to use it as a 'handle'. Cut several small gashes around the eggplant to allow steam to escape during charring.

Place Eggplant in preheated 375º oven, and bake for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Holding by stem, cut open eggplant and scoop out the flesh into colander. Discard the skin and stem.

Drain for about 10 minutes. Allowing the liquid to drain will eliminate the bitterness.

Making the Dip

Mash garlic with salt in a mortar and pestle until a smooth paste. Scrape into a medium bowl, and add eggplant pulp. Mash together with pestle until it is of uniform consistency with very few lumps.  (Small ones are ok).

Add the lemon and mix, then add the Tahini and mix again until well incorporated.

Once cool, cover and refrigerate for an hour.

Transfer Baba Ghannouj to a shallow serving dish.  Wet the back of a large spoon, and use it to smooth the surface of the dip. You can create a moat around the edges and drizzle with olive oil, or decorate and sprinkle olive oil around design.

baba ghannouj

Decorate with sprigs of mint, parsley, pomegranate or carved red radish skin. Serve with whole wheat Pita bread, or crudités.

~ Sahtein! ♥

Berry Parfait - non-Dairy

Strawberry - Blueberry Parfait

• 8 oz. organic Silken Tofu

• 2 packets Stevia or 2 Tbs. Birch Xylitol

• 1 generous cup sliced organic Strawberries

• 2 Tbs. low-sugar Apricot Jam

• 1 tsp. Rose Water

• 1 c. organic Blueberries

• 1 oz. Dark Chocolate (opt.)

Rinse and slice strawberries.

strawberries

Place tofu, sweetener, strawberries, jam and rose-water in food processor.

parfait1

Blend until smooth.

parfait2

Fill parfait or wine glasses 1/2 full with strawberry mixture.  Add a layer of blueberries.

Pour more parfait on top. Add another layer of blueberries.

parfait3

Decorate with chocolate shavings and half a strawberry.

parfait4

Refrigerate 20 minutes to an hour.

~ Enjoy! ♥

Green Bean, Carrot and Red Pepper Salad

Tonight was my night to cook 15 to-go dinners. Three times a week, people from our community volunteer to cook for 15 -20 people in the neighborhood who sign up for take away dinners.

I made Fasoulia, Green Bean/Carrot Salad and Pearl Barley Pilaf.

I'm not usually a fan of red peppers, but in some recipes, like this one, I love the flavor they bring to the dish.  This is a salad that is best at room temperature, but can also be served chilled.

You'll need:

• 1 lb. organic Green Beans, trimmed and cut in half
• 1 lb. organic Carrots, sliced in 1-inch pieces or julienne
• 1/2 organic Red Pepper, diced
• 1/2 organic Red Onion, diced

Dressing

• 2 Tbs. Virgin Olive Oil
• 1 Tbs. Red Wine Vinegar
• 1 tsp. Stevia
• 2 tsp. organic Tomato Paste
• Sea Salt and Black Pepper to taste

Steam green beans and carrots until crisp-tender, about 15 minutes.

Drain and place in a large bowl. Add peppers and onion.

Mix dressing with a fork until blended. Pour over vegetables and mix well.

Serve at room temperature for maximum flavor.

~ Bon Apetit! ♥

When Eggs Meet Vegetables - à la Lebanese

Two of the main spices in Lebanese cooking are Allspice and Cinnamon.  These are used in both savory and some sweet dishes. They were made for each other in terms of flavor compliments. Third in line would be Black Pepper, followed by Cumin. This is the basic 'Omelet' in Lebanon. As with many recipes it includes fresh vegetables and aromatic spices.  I was very scrawny as a girl, and Mom used to tell me stories and feed me bites of breakfast until my plate was clean.

This was one of my favorite egg-based breakfasts, with a few slices of tomato on the side, drizzled with virgin Olive Oil pressed from our own olives. It's still a popular choice at our home.

I'd love to hear how you like it!

*~*~*~*~*~*

Lebanese Garden Omelet

• 2 Omega-3 Eggs
• 1-1/2 Tbs. parsley
• 1 Tbs. finely chopped organic Green Onion
• 2 Tbs. chopped organic Tomato
• 2 tsp. pine nuts (opt.)
• 1/4 tsp. allspice
• 1/8 tsp. cinnamon
• Dash of salt

Whisk all ingredients together in a bowl.

Place a sauté or omelet pan over medium-high heat, and brush lightly with organic butter just to coat bottom.

Wait 1 minute, then pour egg mixture into pan.  When edges turn light brown, turn heat to medium-low.  Fold omelet in half and cook for one more minute.

Flip omelet and cook an additional 2 minutes, or until just set in the center. (you can make a small slice to peek).

Serve with fruit, non-dairy cheese, cucumber or tomato slices and whole grain bread.

~ Sahtein! ♥

My Marvelous Meatball Soup

We may have seen the last of the cool weather in Northern California, so I wanted to close the season with one more gathering around soup bowls. In the valley where we live, summer temps can reach 102ºC...HOT.  Today it was in the high 80's, still tolerable, but around 3pm I had to get the a/c going.

I realized that it has been forever since I made Mom's meatball soup. Rolling the tiny meatballs was an activity I liked participating in. Mom taught me how to roll two at a time, since we'd make about 150 of them sitting on the pink vinyl couch in our spacious kitchen, with a low table in front of us.

There was al,ways something going on in the kitchen. We had two live-ins since our house was a two-story with 6 bedrooms, 6 bathrooms, 3 living rooms, a formal dining room a laundry room and kitchen.  (Makes me pant to think about it).

My 4 aunts and uncle lived just 4 miles away and dropped by often.

So deciding to make this soup today was a trip down memory lane.  I seem to be doing that often these days.

You will need:

• 1 1/2 lbs ground lean Grass-fed Beef (or Lamb)

• 2 tsp. Wheat germ or Oat Bran

• 1/2 c. organic Parsley, chopped fine

• 1 tsp. cinnamon

• 2 tsp. Sea Salt

• 1 tsp. black pepper

• 1 c. chopped organic Tomatoes

• 1/2 c. Tomato sauce

• 1/2 c. chopped organic Onion

• 1 organic Carrot, shredded

• 1 large organic Carrot, sliced into thin rounds

• 1/3 c. Brown Rice

• 2 Tbs. Parsley, chopped (as topping)

Mix meat, seasoning, wheat germ, parsley, onion and shredded carrot well.

meatball soup1

Form into tiny meatballs, a little larger than a hazelnut.

meatball soup2

Heat 6 cups of water in a large pot, and drop meatballs in a few at a time.

meatball soup4

As it starts to boil, turn down heat and skim surface until clear.

meatball soup5

Add tomato sauce, rice and round carrots, cover, and cook until rice is done, about 35 minutes, depending on rice you use.

Season with salt and pepper and a generous dash of cinnamon.

meatball soup6

Cook 5 minutes longer, and add some chopped parsley.

Enjoy with a side salad and roasted sweet potatoes.

~ Sahtein (double health!) ♥

Baked Tomato Saucers

As the youngest of 7, I was still at home and got to help Mom in the kitchen over a 5 year span, as she re-created every recipe she knew and had collected, for her cookbook.  She needed to write the measurements (she never measured when she cooked). Most of my siblings were married and away, except for my sister #4 and me. So we were her tag team. We have all been blessed with Mom's love of cooking. My brothers are amazing chefs too.

In this photograph, she's making Middle Eastern couscous (mograbiyeh) from scratch, I mean the actual ingredient, not the dish.  It starts with a handful of bulgur wheat, flour and water, and a lot of patience as you spray the wheat, add flour swirl the grains around until coated and not stuck to each other, spray with water, add more flour...etc.. until the couscous are the size you want them to be!

Years ago, when I stayed with my #3 sister in Virgina during summer breaks from college...we cooked dinner for the family together.  We had gourmet nights, take out the Grill nights, and Eating on the Mediterranean nights.

One of the tomato side dishes I fell in love with was this recipe for Baked Tomatoes. I have modified it to fit in with our Anti-Cancer diet... but it's just as delicious. I call these Saucers because I use beefsteak or heirloom tomatoes, and they're huge!

If you have a Baked or Grilled Tomato recipe, do share!

Baked Tomato Saucers

• 2 large ripe organic Tomatoes, sliced 1/3" thick (about 5 -6 rounds each)
• 3 c. Whole Wheat or Gluten Free Bread crumbs (tear bread into tiny pieces)
• 1/2 c. organic Parsley, chopped
• 1 tsp. fresh Thyme leaves, minced
• 1 tsp. Sea Salt
• 1 packet Stevia or 1 tsp. Xylitol
• 1/4 c. Virgin Olive Oil
• 1 c. shredded Almond or Rice Cheese (if you are eating dairy, use 3/4 c. Parmesan Cheese)

Preheat oven to 325º F (165º C).

Place tomatoes on large baking sheet lined with parchment paper.

Mix the rest of the ingredients in a bowl.  Divide bread mixture evenly among the tomatoes, pressing down a little.

Place in middle of oven and bake for 35 - 40 minutes, or until tops are crisp and tomatoes are soft.

Excellent with grilled meats... choose organic chicken, wild caught fish, or a 3 oz. serving of grass-fed lamb or beef.

~ Bon Apetit! ♥

Chia n Chocolate, Cha Cha Cha

I wanted to make a non-dairy pudding using Chia seeds, since they are just like tapioca once add to liquid.  I found a couple of recipes and tried one, but was not happy with the results. (Read about Chia Seeds here.) After an experiment or two I came up with an acceptable version!

Let me know how you find it!

Chocolate Chia Seed Pudding

choco chia pudding2

• 1/4 cup Chia seeds
• 1/4 c. organic Almond Milk
• 3/4 c. Coconut Milk (canned)
• 2 packets Stevia or 1 Tbs. Xylitol (to taste)
• 1 small ripe Banana, mashed
• 3 ounces 75% or more Dark Chocolate, melted
• 2 Tbs. Cocoa powder
• 1 tsp. pure Vanilla Extract (optional)

In a medium bowl, whisk Chia and almond milk, and let sit while you mix the rest of the ingredients.

Whip Coconut milk until thickened. Add sweetener and banana and mix well. Add melted chocolate, cocoa and vanilla and whisk to mix.  Add Chia mixture and whisk again to combine.

Cover and refrigerate for 2 hours or overnight.

choco-chia-pudding

Stir pudding, ladle into glasses and garnish.

~ Chia cheers! ♥

Tasty Ginger Cod Filets

Add Wild Caught fish to your diet 2 -3 times a week. If you have active cancer, it's important to limit your red meat intake to once or twice a week. A serving is 3 oz. of organic grass-fed beef or lamb. Even better, choose Bison.

A Note about Fish

Be very careful about the fish you eat.  As you know where the fish is caught and whether it's wild or farm-raised impacts the quality and the safety of the fish. Many contaminants in our oceans and rivers wind up in our food. Here is a handy list to take with you when shopping for fish.  For people who have had cancer, eliminating toxins is essential.  Click here for a list of safe fish.

Recipe

This is my favorite way to cook Cod and my second favorite way to cook Salmon.  Don't be fooled by the simplicity of the recipe...

• 6-8 organic Green Onions, cut in 1-2 inch pieces

• 3-4 Tbs. shredded or diced organic fresh Ginger

• 3 Tbs. organic Tamari Sauce

• 1 Tbs. Coconut Aminos

• 1/2 packet Stevia or a prinkle of Monk Fruit

• 1/2 tsp. Sesame oil for flavor (opt.)

Mix sauces, sweetener and oil together in a small bowl.

Place half the onions and ginger in glass or ceramic baking dish. Lay filets on top. Scatter remaining onions and ginger on top.

Drizzle with sauce.

ginger fish

Broil for 5 minutes, turn pieces over, and broil additional 3 minutes.  If filets are thick test for doneness (fish should flake when poked with a fork.)

Serve hot with sprouted brown rice and steamed vegetables.

Note: This may also be cooked in a saute pan on the stove. Cook vegs and fish on one side, flip and then add sauce mixture. Cook for 3 minutes and fiip once more to coat, and until done.

~ itadakimasu! ♥

My Favourite Fruit Crisp

Peaches and Blueberries have a Glycemic Index of 30 per average peach and 33 per cup of blueberries, they're well below the 55 threshold.  There isn't quite anything like cooked sweet peaches served hot with cinnamon. 

Blueberry-Peach Crisp

• 6 -7  ripe organic Peaches or Nectarines, sliced                                       

• 1 c. organic Blueberries

• 2-3 Tbs. Arrowroot Starch                     

• 1/2 c. organic Rolled Oats

• 1/3 c. Sorghum flour (or Brown rice flour)             

• 1/2 c. Almond flour

• 1/2 c. Xylitol (3 tsp. Stevia or 1/8 tsp. Monk Fruit powder)

• 1 tsp. organic Cinnamon                                       

• 1/2 tsp. Sea Salt

• 1/2 tsp. Baking Powder                                          

• 6 Tbs. cold Coconut Oil

• 1 tsp. Vanilla extract                                              

• 1 - 2 Tbs Lemon Juice

• 1/2 c. pecans (opt.)

  Preheat oven to 350º (175º C).

Mix the vanilla and lemon juice into the peaches (use less if the peaches are very juicy) and place in a glass baking dish. Mix in arrowroot starch to thicken a bit and set aside.

Mix together the sugars, oats, flours, cinnamon, salt, and baking powder and blend well with a whisk or fork.

Add the cold coconut oil and work with your hands to until it's crumbly.

Add nuts and mix. Sprinkle this mixture liberally over the peaches. Bake for about 40 minutes.

Let it cool for 15 minutes until the juices firm up. Enjoy warm with a scoop of non-dairy ice cream!

~ Bon Apetit! ♥

Eat Wild Thyme for a Wild Time!

Thyme

, botanically known as

Thymus vulgaris

, is a perennial garden herb that has been employed since ancient times for medicinal and culinary uses.

thyme1

The World's Healthiest Foods

notes that thyme has traditionally been associated with courage, with medieval women giving sprigs of thyme to knights going into battle; it has also been used as an herbal remedy for a host of ailments (PMS, Indigestion, Coughs..). It is an excellent source of iron and manganese, a very good source of calcium and a food source of dietary fiber.Since the 16th century, thyme oil has been used for its antiseptic properties, both as mouthwash and a topical application. Thyme tea, rich in volatile oils, minerals, beneficial phenols and flavonoids, is a healthy beverage choice. One of the popular culinary herb plants, thyme is native to Southern Europe and Mediterranean regions.

For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination. Research shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods.

Thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, the amount of DHA (an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme.

In Lebanon we use green and dried thyme extensively.  Dried thyme mixed with sumac, toasted sesame seeds and salt is called Zaatar.

It is the main ingredient in the most traditional breakfast food, namely the Man'oushi...or Zaatar pie, which is sold in every bakery and many street vendor carts.

Mom was certain to serve us Zaatar on mornings when we had exams at school.  She said it helped with memory.  Although she wouldn't have known science was behind her belief, she was right!

Man'oushi

(photo courtesy of Stephen Masry)

Culinary Tips

Green wild thyme makes a very healthy salad!  Serve it with grilled meats and fish, or accompanied by Feta cheese and tomatoes for breakfast.  I like to use it in place of Oregano in some pasta dishes.  Dry Zaatar is delicious sprinkled on yogurt, hummus and plain omelets.

You can find Zaatar at most Middle Eastern markets. Make sure you choose Jordanian or Lebanese Zaatar.  There are some inferior products out there that taste like dirt!

Amending Store Bought Zaatar

For each cup of store bought Zaatar (Middle Eastern Thyme mix) you will need:

• 1 Tbs. dried Sumac (available at Middle Eastern markets in packets or jars) 1/2 tsp. of salt

• 2 tsp. toasted Sesame Seeds (even if there are some in the mix)

Mix all together and store in airtight jars in the refrigerator for 6 months, or freeze for up to 2 years.

zaatar, green

Green Wild Thyme Salad

• 1 bunch of green Wild Thyme, rinsed and leaves picked off stems

• 1 very small Onion (yellow or white), finely chopped

• 1/3 c. finely chopped organic Green Onion

• Juice from 1 freshly squeezed Lemon

• 1 Tbs. extra virgin Olive Oil

• 1/4 tsp. Sea Salt (opt.)

Mix all together in non-metal bowl.  Serve at room temperature for best flavor.

~ Sahtein! (double health)  ♥

Rigatoni and Veggies

Dinner in a Flash

I had some left over Pasta noodles, zucchini and broccoli. I decided to toss them all together with a spicy sauce rich in antioxidants... due to the Garlic and Tomatoes (Lycopenes)... for a healthy and quick dinner.

Use any combination of veggies you have on hand.

• 2 c. whole wheat Rigatoni, cooked per directions (I use Fiber Gourmet brand, or Al Dente Carba) Substitute Brown Rice pasta for Wheat-Free version.
• 1/2. sun-dried Tomatoes in oil, chopped up in blender
• 1/4 c. hot Water
• 1/2 c. each lightly steamed Zucchini and Broccoli, bite size pieces
• 2 cloves organic Garlic, minced
• 1/4 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1/4 tsp. Oregano
• 1/4 tsp. Red Chili Flakes (opt.)
• 1/4 c. organic flat leaf Parsley, chopped

Place pasta, tomatoes and water in a pan over medium heat. Stir.

Add veggies, garlic and spices. Cover and simmer over low heat until warm...about 10 minutes.  Add parsley.

Serve with a small slice of Whole Grain bread (Udi't Millet or TJ's Flaxseed) sprinkled with virgin Olive Oil and organic Garlic Powder.

The two Breads mentioned above meet our Formula for 'Healthy Carbs'.   ~ Buon Apetito! ♥

Lentil Soup with Chard

Shawrabit Adas bi Hamud  = literally, Lentil Soup with Lemon

This is the traditional Lebanese name for this soup, which is a popular winter meal in the mountain villages.

It's fragrant and hearty, and sure to warm you from the inside out.  The following recipe is based on my Mom's version, adjusted to lower the fat content! :)

 Lebanese Lentil Soup with Chard

• 1½ c. organic Brown Lentils
• 2 c. hot Water or brewed Green Tea
• ½ tsp. Sea Salt
• 2 c. organic Swiss Chard, sliced into thin strips
• ¼ tsp. Sea Salt
• ¼ c. organic Cilantro, chopped
• 2 Garlic cloves
• 2 Tbs. Avocado Oil
• 1 c. Yellow Onion, diced
• 2 Tbs. organic Lemon Juice

Rinse chard and slice, discarding lower half of stem.

Place sorted lentils in a pot and cover with water.  Add the 1/2 tsp. salt, cover and bring to a boil. Reduce heat to med-low and simmer for 20 minutes.

Mash cilantro, garlic and 1/4 tsp. salt in mortar and pestle until a smooth paste.

Place oil in saute pan over medium heat for 1 minute. Add onions and saute until translucent. Add cilantro-garlic paste and Swiss Chard. Stir until wilted. Remove from heat.

When lentils are tender, add the Chard mixture and the lemon juice. Bring to a boil, then reduce heat and cook, covered, for 10 minutes.

Adjust seasoning to taste. Allow to cool for 20 minutes.

Serve warm with toasted whole wheat pita bread or whole grain toast.

~ Sahtein! ♥

Lentil n Rice Mash aka Mjaddara

Mjaddara - Background

I make this dish when I want to travel back to my youth, to the days when someone else took care of me and cooked my favorite dishes, to a time when summers were spent at cousin's houses...walking downtown among colorful shops and busy streets... with multi-flavor ice cream cones in hand, and a string of relatives in tow.

Mjaddara tops my list of comfort foods. The warm, creamy texture and goodness of the lentils are incomparable. In Lebanon this is considered a peasant dish...I think it is King among lentil dishes!

Mjaddara

• 1/2 c. organic Brown Rice
• 2 c. organic Brown Lentils
• 1/4 c. virgin Olive Oil
• 2 large organic Yellow Onions, finely chopped
• 2 tsp. Salt (or a little more to taste)
• 2 c. hot water

Rinse rice and soak in water for 1 hour.

Pick through lentils, rinse bring to a boil. Cover and simmer for 15 minutes.

In the meantime, sauté onions in oil over medium heat until just golden.  Add the 2 c. hot water and boil 5 minutes over low heat.

Add to the cooking lentils along with the rice and salt.  Continue to cook over medium-low heat for 5 minutes, stirring occasionally with wood spoon.

Turn to low, cover and continue cooking for 15-20 minutes or until rice is done, stirring frequently to keep from sticking to bottom of pot. Consistency should be like a thick pudding.

Remove from heat and let cool for 15 minutes.  Then place 1 cups of the lentil mash in food processor and pulse 4 -5 times until mostly blended.  Return to pot and stir into remaining lentils.  (If you like your lentils whole, you may skip this step.)

Scoop Mjaddara into large bowl, or several smaller bowls. May be served hot (on cold days) or cold, accompanied by a green salad, pickles, radishes and fresh sweet onions.

Note: Traditionally this dish is eaten with pieces of pita bread folded into cones to form a scoop, then topped with a slice of onion, tomato or pickle!

~ To Your Health! ♥

Argentinian 'Pesto'

Chimichurri Sauce

In South America this sauce is traditionally used over grilled meats.  It works well with fish as well.

You may adjust spiciness as you like.

 4 servings

• 1 c. organic Flat Leaf Parsley, chopped
• 1/2 c. organic Baby Arugula, chopped
• 2 cloves Garlic, minced
• 1/4 tsp. fresh organic Oregano
• 1/4 tsp. crushed Red Pepper flakes
• 1/2 cup + 2 Tbs. virgin Olive Oil
• 2 Tbs. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a blender or food processor and blend until well mixed.  Alternately you can hand chop the veggies and mix all together.

~ Buen Provecho!  ♥

Savoy Cabbage Comfort Food

The creamy texture of steamed/boiled cabbage is very comforting to me. The subtle flavor that is melts into your mouth is an invitation to experiment with fillings, spices and herbs. Mom used to make the best stuffed cabbage and cabbage stew recipes ever!  No, I'm not biased...after all she published a 500-page cookbook at the behest of friends for a reason. :)

She created a 'whole stuffed cabbage' dish that made us swoon, and that I will share here at a later date. The following recipe is based on one of hers too, with a little tweak to lower the fat content. (She used clarified butter in much of her creations.)

If you venture to try this, please let me know how you liked it!

Minted Cabbage with Garbanzo Beans

• 1 Tbs. Coconut Oil or Virgin Olive Oil
• 1/2 Savoy cabbage, chopped into bite size chunks
• 1/4 c. organic Onion, chopped
• 3 med. cloves Garlic, minced
• 1/4 c. organic fresh Mint, minced
• 1 c. hot Water
• 2 tsp. Lemon juice
• 1/4 tsp. Allspice
• 1 tsp. Sea Salt (to taste)
• 1/2 c. organic Garbanzo beans

Combine garlic and mint in a bowl and press down with back of wooden spoon to blend together.

Place a deep pot over medium heat.  Wait 1 minute and add coconut oil.  Wait another minute and toss in garlic/mint.  After 2 minutes, add cabbage chunks. Stir occasionally until cabbage starts to wilt.

Pour the hot water over the cabbage, cover and let simmer over med-low heat for 15 minutes.

Add lemon, allspice, salt and garbanzo beans, stir and simmer for an additional 15 minutes.

Serve over brown Basmati and wild rice, or whole wheat Bulgur Pilaf.  Can add more fresh mint as garnish.

~ Bon Apetit! ♥

The Versatile Eggplant

My Tasty Eggplant Dip

In Lebanon the Eggplant is known as theKing of the Stuffed Vegetables, for its versatility. In my family its known as the shape of most of my Aunts! :)

Eggplants are very low in saturated fat and cholesterol. They are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of dietary fiber.

eggplant

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. Properly cooked, the slight bitterness eggplants possess can be compensated for by enhancing the flavor so unique for this vegetable.

Research has shown that eggplants contain an anthocyanin phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

The August 10, 2005 issue of the "Journal of Agricultural and Food Chemistry" reports that a study shows the nasunin in eggplant hasanti-angiogenic abilities. The Cancer Center at the Angiogenesis Foundation explains that when something is angiogenic, it stimulates new growth of blood vessels and blood supply. Cancerous cells can gain angiogenesis ability, which means they can develop a means to increase their own blood supply, which can cause a cancerous mass or tumor to grow rather quickly. Nasunin in eggplant has the ability to prevent angiogenesis from occurring.

I will post several recipes that feature our plump purple friend.

Hoda's Spicy Eggplant Dip

eggplant sliced

• 1 large organic Eggplant, peeled in zebra stripes

• 3 cloves Garlic, minced

• 2 Tbs. organic Cilantro, chopped

• 1 small Chili pepper, seeded and minced

• 2 Tbs. Coconut oil

• 1/2 c. Green tTa or hot Water

• 1/2 tsp. Stevia or 1 tsp. Xylitol

• 1/2 tsp. Black pepper

• 2 tsp. Sesame oil

Garnish

• 2 Tbs. organic Cilantro, chopped

• 2 Tbs. organic ripe Tomato, chopped

Slice eggplant lengthwise into 1/2" slices.  sprinkle each with salt and stack. Put on doubled paper towels, placing a heavy pan on top to press down. Wait 10 minutes.

Eggplant slices will leach water. Using fresh (unbleached) paper towels, press slices dry and cut into strips then dice.

Place a saucepan over medium heat and add 1 Tbs.  of the coconut oil.  Wait 1 minute. Add garlic and cilantro and saute for 2-3 minutes, stirring occasionally. Add chili pepper, eggplant and remaining 1 Tbs. coconut oil.  Cook, stirring frequently, until eggplant is wilted and brown. Add water, Stevia and pepper.  Cover and cook for 20 minutes on medium low.

Add sesame oil, stir well, cover and cook for additional 10 minutes.

Eggplant dip2

Spoon into bowl and sprinkle with chopped cilantro and tomatoes.  Serve warm or at room temperature with toasted whole-wheat pita bread chips.

~ To  Your Health! ♥

Hoda's Fresh Salsa with Pear

After my massage therapy appointment this morning, I headed for Whole Foods to replenish my veggie bins. It's a bright, warm, sunny day in Northern California...a day that calls to you to walk among the produce bins!

I had a list.. and I allow myself to add about 4-5  things depending on what looks good that day.  Well, I came back with a couple of bags full, and laid them out on the counter to figure out what I wanted to play with first.  Since the bunch of Cilantro was huge, I decided to make it the star of this morning's creation.

I love pears when they're still crisp, so I picked one of them as the co-star.

2 cups packed organic Cilantro, chopped 1 med. ripe organic Tomato, chopped 1/2 Anaheim or Poblano pepper, minced 2 Tbs. minced organic Shallot 1/2 small under-ripe pear, diced 2 tsp. lemon juice 1 tsp. cider vinegar 1/2 tsp. Tabasco.. or your favorite chili sauce 1/2 tsp. salt.. or to taste

Mix all veggies and pear.  In small bowl, combine lemon, vinegar, and Tabasco, stir.  Add to veggies with salt, and mix.

Enjoy with homemade whole wheat pita chips*.

* Stack three loaves of whole wheat pita bread, and slice into 8 wedges like a pizza, or into squares. Separate the tops from the bottoms and place single layers on cookie sheets.  Mist lightly with virgin olive oil, and if desired a sprinkling of organic Garlic salt.

Bake in 400º oven until lightly brown. About 4-5 minutes. Time will depend on thickness of pita bread... so watch carefully because they can burn easily.

~ Cheers! ♥

Grain Free Super Healthy Pancakes

When you're in the mood for a treat, how about some nutritious no-grain pancakes? They're good any time of day, since you can vary the toppings to suit your mood. I am very excited about this recipe!

It's super healthy and guilt-free!  You can easily have 3 of these on our very low-carb, low-sugar diet, and not blink twice. They are packed with antioxidants, fiber and good protein.

Pile berries on top, some coconut oil, or a bit of no sugar added jam. Add a cup of green tea for a cancer-fighting breakfast with a PUNCH!

Make sure to grind your own flax seeds ... this grinder is available on Amazon for about $20.

Flourless Flax Seed Pancakes

• 1/4 cup freshly ground Flax Seeds
• 1/4 cup Almond  Flour
• 3 Omega-3 Eggs
• 2 tsp. Baking Powder (Aluminum-free)
• 1 pinch Sea Salt
• 3/4 tsp. Cinnamon
• 1/4 cup Coconut or Almond Milk
• 1/4 tsp. Vanilla
• 1Tbs. Pure Maple Syrup

• 2 tsp. Coconut Oil (for pan)

Add baking powder, almond flour, cinnamon, salt and sweetener to flax meal.

In a separate bowl, beat the eggs with the vanilla and milk.  Pour into the meal mixture and blend thoroughly with a fork or whisk.

The batter will be runny like Crepe batter, but fear not, all will come together!

Heat griddle to medium-high heat; grease with coconut oil, and drop batter by 1/4 cups full.

Turn when bubbles appear on the surface of the pancake, cooking for just a minute more.

♥ Bon Apetit!

Spinach-Avo Soup

This recipe is packed with diabetes, cholesterol and cancer defense!It's not cooked so all the nutrients are preserved.

• 4 c. organic baby Spinach, well rinsed and dried
• 1 c. water
• 3 cloves roasted Garlic, or 1 large clove, raw
• 2 tsp. freshly squeezed organic Lemon juice
• Pinch of Salt
• 1/8 tsp. nutmeg
• 1/8 tsp. black or cayenne pepper
• 1 ripe Avocado, cut in half and pitted
• 2 Tbs. crushed dry-roasted Hazelnuts, or lightly toasted Pine nuts

Place Spinach, water, garlic, lemon juice and spices in a blender. Pack leaves down and blend until smooth. Scrape down sides if needed.

Spoon avocado out of its skin.  Add to blender and process until smooth.

Taste and adjust seasoning. Garnish with nuts.

Makes 4 servings.

~ Bon Apetit! ♥

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! ♥