Raw lemon bars

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Raw lemon bars

I love a yummy lemon bar, but once I look at the ingredients, eggs and sugar, I am usually turned off. Here is a super clean version, crazy easy to make, super fresh and just the right balance of sweet and tart. Hope you love them as much as I do!

Ingredients:

Crust:

1 cup walnuts or almonds
¼ cup dried unsweetened coconut
6 large dates
¼ teaspoon salt
1 teaspoon ground cinnamon

Filling:

½ cup cashews, soaked for at least 2 hours
3 tablespoons coconut oil
Juice and zest of 2 lemons
3 tablespoons maple syrup

Method:

Place the crust ingredients in a food processor and blend. Use your fingers to press down in a mold. Place in freezer for a few minutes to set.
Blend filling ingredients in a high speed blender until creamy. Pour over crust. Place in freezer to set for 5 minutes.
Zest some lemon over the top or slice a lemon as thin as you can and use the slices to garnish the bars and add a bit more texture.
Remove parchment paper from mold and cut into squares.

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Roasted heirloom tomato pasta with burrata and pesto

By Eli Grego • 20 Jul, 2020

It is tomato season and I find the gorgeous colors and shapes to shine on their own. Here is a simple and east pasta recipe to allow those heirloom jewels to shine.

Sourdough biscotti with grapefruit and fennel seeds

By Eli Grego • 20 Jul, 2020

Ingredients: 4 eggs 150g brown sugar 100g sourdough starter, 100% hydration 90g candied grapefruit peel 1 heaping tablespoon fennel seed A nice splash of liquor, cognac or brandy 260g almonds 165g buckwheat flour 135g rye flour 100g white or spelt flour 70g semolina

Raw brownies with chocolate tahini ganache

By Eli Grego • 20 Jul, 2020

Raw Brownies with Chocolate - Tahini Ganache

Instagram: samyama.kitchen

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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!
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This poppyseed filled challah was my favorite thing on the table at Rosh Hashana! My daughter made the filling, 1/2 cup honey 1/2 cup milk 1/8 cup sugar 1 teaspoon lemon zest 1 cup poppyseed, freshly ground 1 teaspoon vanilla extract 1 handful raisins Warm milk, honey and sugar until sugar dissolves, add in poppyseed, raisins and lemon zest and simmer u til thick and beautiful. Remove from heat and stir in vanilla. We did this a day in advance, can keep in the fridge. For the challah 210 ml water 1 teaspoon yeast 35g sugar 1 teaspoon salt 1 egg 40 ml oil 500g flour Mix with dough hook or knead with hands. Pour a bit of oil in a large bowl and place the ball of dough inside, cover and prof until doubled in size. Cut dough into 3, and roll each piece into a long rectangle. Place plenty of poppyseed in middle and roll, repeat with each of the 3 pieces. Then braid, swirl your braid Into a circle, tuck in the edges, cover with a towel and proof for another 1-2 hours. Preheat oven to 190 Celsius Niv and egg with a bit of water and brush challah with egg wash, sprinkle poppyseeds over the top and bake for 10 minutes. Reduce oven temperature to 180 and bake for another 25 minutes until golden and cooked through. See story for more photos and video! May we all be blessed with goodness this sweet new year!
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Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.
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I have been craving spanakopita so I fried onions with fennel seed and caraway, added in loads of greens… wilted purple and Dino kale, wild dandelion and Swiss chard. Then added fresh parsley, dill and spearmint for more flavor. Then on my way to buy phyllo dough, I thought, what if use sweet potato instead, so here is today’s experiment. Sweet potato slices, layer with those rich greens, Greek feta and a bit of yogurt to tie it all together. A layer of sweet potato over the top, brush with oil and bake until golden.
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Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow
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Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.
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A favorite in my home, this is a traditional syrian dish, jamod (which means sour), a soup made from celery, potato, parsley and spearmint and lots of lime juice. Small Kipes are cooked in the soup and here we serve it with tahini, avocado and salsa verde.
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Basil coconut curry with pan fried totoaba, green beans and baby eggplant.
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Ultra nourishing breakfast smoothie On some days after an intense workout all I feel like is a liquid breakfast. What follows is a protein packed, antioxidant rich, fiber filled delicious drink. I like to add tahini for extra calcium and iron and ginger to warm it all up since smoothies can be very cooling, not ideal for us vata girls. Ingredients: 1 serving organic protein powder 2 teaspoons ground flax seed 1 tablespoon tahini 1 handful organic spinach 1 cup frozen berries 2 inch chunk fresh ginger Add water and blend until smooth and creamy.
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I’m baaaaack from an amazing nourishing summer and ready to share new flavors and healthful goodies with you. Stay tuned for free classes on IGTV
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Delicious, nourishing , plant based goodness. Keep your salads interesting, grilled broccolini and green beans with peas, cilantro, lemon and olive oil. Beets roasted with thyme and Rosemary on a bed of goat yogurt with a generous splash of olive oil. • • 📸@miatsur_photography
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Full of fiber, greens are essential for gut health, make them easy to use and yummy
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I am so excited to read this book #hormoneintelligence from the amazing @dr.avivaromm I wandered into an adorable apothecary in Nederland, CO (February 2020) with so many questions no doctor has been able to answer for me and the lady working there asked if I knew of @dr.avivaromm I didn’t. She invited me to sit in a lovely greenhouse at the back of the store and flip through botanical medicine for women and the journey started. I enrolled in #herbalmedicineforwomen and have been weaving together an understanding of women’s health and my own in a whole new way. Finally, this integrative approach that listens and validates the experiences of women. So, now you will find me in the kitchen cooking up herbal goodness to nourish mind, body and spirit from a place of love newly inspired.
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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.
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I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!
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Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!
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Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!
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See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods
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Cooking up some herbal magic for your skin, what’s your favorite scent?
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Seeds in the works!
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Good things are happening, just wait and see what becomes of these adorable shallots.
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Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.
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Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.
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Totoaba wrapped in Swiss chard on a bed of spiced lentils
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Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.
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Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!
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Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.
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Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!
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As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños
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After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)
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MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧
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Valentine bounce! • • • • 📹 @miatsur_photography
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Betabel, sal, horno
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Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.
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Root veg curry, warmth for your whole being!
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Stocking up on goodies @nuevoshorizonteshuasca
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Contemplation
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Natures beauty
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Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!
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Eat your greens 🥬 Pan seared broccoli with lemon zest, chili, Kalamata olives, scallions and mint. Tips: Do not overcook - cooked greens should be bright and vivid in color with some crunch in them. Season with fresh herbs, lemon juice and olive oil for a delicious and healthy dish every time.
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Today my heart is full with possibility and joy of a wonderful collab coming soon! #women #food #healing #nourishment #trust
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Perfect day!! Feeling loved and pampered even if I still have sticky bits of honey and turmeric in my hair. @miatsur07 @kaia.tsur couldn’t be more proud to be your mama and to the ghost of the post @asaftsur who forgot to make an appearance on mi camera roll, sushi was heaven!
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Spring Sunlight Clearing Freedom Forest bath Water Cleanse Heal Wax and wane May you blossom 🌱💕
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I love this message….
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What could be better for this season than homemade bitters? I used a recipe from @urbanmoonshine as a base and extracted all those digestive stimulating and liver toning properties from herbs like gentian, fennel seed, dandelion and artichoke leaf in apple cider vinegar. Plan on having a teaspoon in water before and after heavy meals or as needed to help awaken digestive fire during this dry ultra vata season!
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Postcarrd
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I usually have no idea what I am cooking until I start. Baby zucchini and squash, romanesco and green beans screamed green curry so this happened. Making your own curry paste in super simple, here I used: • 2 inch chunk ginger •1 green chili 🌶️ • Handful fresh cilantro • Zest of 2 limes • Juice of one lime • 1 tablespoon fish sauce • 2 teaspoons silan @makegoodfoods I find it easiest to blend with a bit of coconut milk. Then simply prep veg and protein **Layering flavors and depth and body, so be sure to season these as well. Scallions, coriander seed and cumin seed went into the squash, turmeric and black pepper seasoned the chicken and sesame oil for the green beans. Lastly, I added a handful of fresh basil leaves just before serving. Trust your instincts and enjoy the process ❤️
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Fermenting cranberries… This is my new favorite morning cocktail: honey fermented cranberries, ACV and water, gracias @lacocinadegalia This is my version….Orange peel, cinnamon, ginger, some of my favorite tasting herbs to stimulate digestion!
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Table for 2 Eat when you are hungry, enjoy every bite and in the company of someone you love
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Love me some local, seasonal creativity with fresh herbs. The #bitters are super special @jullius.craft.distiller
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Never waste the bathroom walls @brightmomentsgallery
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Cold and spicy noodle salad See story…
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I like to think that I spend my days spreading the ❤️
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Quinoa, green beans, charred broccolini and tahini Plant based, power Loaded with fiber, calcium and iron How you cook your veggies is the key to how they taste Choose fresh local and organic. I Use high heat to influence the flavors and bring out different textures. Today, the beans went into a piping hot pan, no salt, no oil Mixed in fresh peas (sweetness) lemon zest (aromatic) spearmint, basil, parsley and cilantro (seasoning) lemon juice and oil oil. A little salt and pepper to finish! Simply divine! And whipped tahini ties it all together @makegoodfoods
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Seared sesame crusted tuna 🔥🔥
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Braised leek and kale, chickpeas and spices over baked sweet potato Whipped lemon tahini dressing @makegoodfoods Love where I was trying to go with this healthful dish, next time I hope for a tastier sweet potato, this one was just meh.
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A fresh batch of iced tea is steeping Did you know chlorophyll rich nettles are an excellent source of iron and calcium? Lemon balm is also known as “the gladdening herb” perfect for easy and chillar vibes And raspberry leaf, a nutritive uterine tonic. 2 tablespoons dried nettles 1 tablespoon lemon balm 1 tablespoon raspberry leaf Steep for an hour or so and then cool and keep in the fridge for a refreshing nutrient rich iced tea. Serve with fresh lemon and mint!
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Just breathe…
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Hello friends! It has been a long while since e I posted anything. Here’s a little something simple to change things up… make your rice green Ingredients: 1 cup basmati rice Scant 2 cups water 1 garlic clove 1 bunch cilantro Salt, pepper, olive oil To make: Add cilantro, water, salt and pepper to a blender and blend well. Meanwhile, heat a pan, add a bit of oil, toast rice and whole garlic clove for 1-2 minutes. Pour in blended cilantro water and cover. Bring to a boil, reduce flame to low and wait patiently. Just before you turn off the rice use a fork to gently fluff taking care not to make the rice mushy. Tadaaa… green rice!
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On a chilly day after a great workout, this tahini flax seed oatmeal will nourish you so you have lasting energy all day long! Ingredients 2 teaspoons flax seeds 1 cup oats 1 heaping tablespoon tahini @makegoodfoods 1/2 teaspoon cinnamon 1 teaspoon ghee 1 cup water Maple syrup and berries as toppings Method: 1. Grind flax seeds, reserve. Grind 1/2 cup oatmeal 2. Heat ghee in save pot and add in the whole and ground oats. 3. Add water, a pinch of sea salt and the cinnamon powder. 4. Cook until creamy adding more water if needed. 5. Sprinkle ground flax seed over the top. Serve in a bowl with tahini, maple syrup and berries!
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Playing with different flours to make the perfect gluten free tahini chocolate chip cookie.
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Happy new year! I am committed to sharing delicious inspiring creations that are simple to make. What you see here is a slice of sourdough toast with a shmear of ricotta and smoked butternut squash. The magic is the squash. Peel, cube and place in a Pyrex with salt, pepper, sage and olive oil. Cover with foil and bake until soft in a 400 degree oven (40 minutes), remove foil and bake for another 20 minutes or so. Meanwhile, place some wood chips and one piece of charcoal in a grill. Place the cooked squash on a plate lined with foil and allow the sweet flesh to take on a smoky flavor by leaving it in a covered grill for about an hour. I had some extra sage so I heated some pecan pieces with sage and cayenne pepper and a little brown sugar. As the nuts toast add a bit of water to hell the caramelize. It’s not every day I smoke things, ok that sounded funny. So I made extra and ate in today on a bed of quinoa cooked in bone broth and a touch of sesame oil. #veggiequeen #eatyourveggies #butternutsquash #smoked
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Medicine making with #calendula and #mezcal Because the only way to learn is by making, tweaking, creating and being in flow with the process. #appreciatethejourney
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Start your day green! Eating plenty of dark leafy vegetables keeps the gut nourished, adding fiber, calcium and iron to your body. Not only are these greens essential for gut health and protective for the liver which is taxed with dealing with the abundance of toxins for our internal and external environments, but they taste delicious when you know how to cook them. What you see in this photo is rainbow #chard To prepare I simply rinse well and use a knife to separate the stems from the leaves. The stems are full of nutrients and flavor and much less fibrous than those of kale for example. I chop them small and treat them as if they were celery, today I sautéed the stems in olive oil with #caraway seed, ground #turmeric and some freshly ground black pepper, once the stems have softer red a bit, I add in the chopped leaves and cook for another couple of minutes. I like this #cookingmerhjd because it pulls the excess water outbid the veg so flavor can concentrate. This can be delicious on its own as a #sidedish over #wholegrains as a base for a beautiful filet of grilled fish, as a topping for a bowl of homemade hummus or just add eggs and you have made yourself a Yummy #frittata
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Seedy green bars await. Here is my take on super green bars by @amychaplin Greens should always be gorgeous and delish!! Ingredients 2 cups pumpkin seeds 1 cup sunflower seeds 2 cups dried coconut 3 tablespoons hemp hearts 1 sheet nori 2 tablespoons nettles 1 tablespoon wabi sabi ceremonial matcha @sayuriteamx 1/3 cup puro dátil @makegoodfoods 1 teaspoon vanilla extract Method: 1. Rinse pumpkin and sunflower seeds and drain 2. Bake at 300 degrees on a parchment lined baking tray 3. Add coconut to seeds and bake for 8 more minutes 4. Place the Nori, nettles, matcha and a good pinch of sea salt in the food processor. Add half the toasted seed mix and blend until a nut butter begins to form. 5. Place the rest of the toasted seeds, hemp hearts, puro dátil and vanilla in a bowl and mix with wet hands. 6. Scoop in the food processor mix and press using wet hands into an parchment lined Pyrex. Refrigerate for an hour. 7. Cut into squares and keep in freezer to enjoy as a delicious and nutrient dense snack.
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Never thought of myself as artistic, actually I can sit in front of a blank canvas and stare it down afraid to make a mess, stain the paper, but nothing gives me greater joy than standing in the kitchen with a few simple ingredients, a tray of fresh mushrooms, an outline “pasta with mushrooms and sage” and watching the alchemy begin. It becomes a dance of smells and textures and layers. I find myself slicing the shrooms in no real direction at all but they fall into a silky layer of butter in the pan, gently turning golden at the edges, I cut them so they nestle into the capellini just right, I can’t tell you how many minutes to cook them for but I can tell you to stop when there is an even layer in the pan and this will help each mushroom get crisp and golden rather than ending up with a puddle of mushroom slop. I slow down, breathe and gently stir, folding in the most simple spices, sea salt and freshly ground pepper as the pan calls for them. It is fluid, in the moment, energy transforming, ingredients becoming food. Today, listening to @timferriss interview @marcocanora Marco talked about his passion for teaching people to cook their own food. So simple and so essential, interact with the energy that fuels you, offer your family love and sustenance in each bite. I love when my husband comes to the kitchen and sits on the counter to talk with me or my girls are drawn to the kitchen by the aroma. Tasting straight from the pan and grabbing a spoon to stir while talking, that’s quality time. Our family imports some of our most favorite ingredients to Mexico and we called our brand @makegoodfoods because that is what we want you to do. Make good food. Too often we eat with our heads and ideas, guilty and shameful. We all need to eat, we all feel best when we are nourished and the love of nurturing another with a delicious plate of food is the ultimate labor of love. From my Shabbat dinner to you wherever you are, wishing you a peaceful and cozy evening. And, know that I am always happy to share my experience and passion to help you make good food. ❤️
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Baby corn, tender, sweet, beautiful! Slice in 2, brush with a mix of Siracha and Mayo and grill. Boil the extra corn silk in water for 10 minutes, steep for another 20-30 ad drink. It is a great diuretic! ***Check with your doctor if you are on meds or have any health conditions.
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Creamy dreamy green smoothie Ingredients: 2 celery sticks 1 thumb size piece ginger 1 teaspoon green powder of choice 1 serving vegan protein powder 1/2 small avocado Coconut water A perfect nourishing gentle cleanse from the weekend Monday morning treat!
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Zoodles with market tomatoes, pesto and sumac herb grilled salmon Spiralize your zucchini and leave in a colander for an hour or so gently salted. this will help to remove excess water from the veg. Then rub with some olive oil and black pepper and bake on 375 for 12-15 minutes. Meanwhile get the pesto ready Small handful of almonds gently toasted 1 tablespoon Parmesan cheese 1 small clove of garlic 1 insanely fragrant fresh bunch of fresh basil Sea salt Olive oil Pulse the almonds in a food processor until small crumbs form, add in Parmesan and garlic and mix well. Throw in all the basil leaves and turn the motor on while gently pouring olive oil in to make a creamy paste. Pour into a glass container and cover with olive oil to keep fresh. Lastly, dust salmon with salt, pepper, lemon zest, sumac, fresh herbs and olive oil and broil until tender and crisp at the edges. Heat a pan, throw in some tomatoes, heat with zoodles for 3-5 minutes. Remove from heat, stir in a couple spoonfuls of pesto. Serve with salmon for a promete in packed Mediterranean delicacy.
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Keeping it simple and fresh Shaved fennel, shaved apple, juice of 1 lime, juice of 1/2 lemon salt, pepper and olive oil. Sprinkle some toasted slivered almonds on top and Nigella seeds.
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Freekeh with hazelnut dukkah Miso, balsamic and silan glazed carrots, charred scallions and leeks with feta cheese These carrots are out of control crazy good 😊 Peel, was, slice in halves, season with sea salt, fresh ground pepper and olive oil. Roast until almost golden and then… Mix 1 tablespoon balsamic vinegar, 1 tablespoon miso paste and 1 tablespoon silan, brush carrots and roast for another few minutes. I used the leftover glaze together with sesame oil to marinade chicken thighs. Where to find silan @halvaboutique in US or @makegoodfoods in Mexico
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Simple avocado toast on homemade sourdough with herb salad and scrambled eggies Herb salad: Parsley Cilantro Cherry tomatoes Lemon juice Olive oil Dukkah
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Very excited about the sweet and savory hazelnut dukkah bars from @amychaplin
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Warm zucchini salad with chickpeas and herbs. Wash zucchini well. Cut zucchini in half lengthwise and then into three long slices. Place on a baking tray with plenty of fresh thyme, sea salt, fresh black pepper and olive oil. Roast zucchini in a 400 degree oven until golden, crisp and tender. Warm a cup of chickpeas slightly. Once it has cooled a bit, cut zucchini in diagonal strips. Add in chickpeas, season with good quality sumac @makegoodfoods fresh lemon zest, lemon juice and olive oil. Add in lots of herbs: basil, cilantro chives and spearmint, but parsley or dill would be lovely also. Serve as is! Don’t forget to use a large enough bowl 🤩🤩
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There truly is no better diet than a Mediterranean style of eating, lots of fresh veggies, whole grains, seeds and legumes and the seasoning… lemon juice, olive oil, fresh herbs. What you see here is a salad made from: Persian cucumbers, heirloom tomatoes, one shallot, a small handful of kalamata olives, fresh cilantro and spearmint. Heat up cooked chickpeas, season with sumac, zaatar a bit of cumin powder. Mix, season with sea salt, fresh ground pepper, lemon juice and a generous serving of olive oil.
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Chard and dandelion greens braised in coconut milk on a bed of quinoa Separate the stems from the leaves of the chard using a knife and chop the stems. Melt a bit of ghee in wide pan and add the stems, throw in some chopped scallions or chives. Sauté for a few minutes, then add in 1/2 a can of full fat coconut milk, followed by the leaves of the chard and dandelion greens roughly chopped. Season with sea salt and fresh ground pepper, 1/2 a teaspoon each of turmeric and ground cumin. Make sure the leaves stay bright green, don’t overcook. Dandelion is an incredible bitter, excellent for the gut and liver, turmeric is anti inflammatory and cumin helps digestability if those very vata greens.
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Can you guess what happening here?
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Kitchari with braised dandelion greens Kitchari is perfect for giving your digestive system a break! Should always be prepared fresh. It is quick and simple, have your ingredients measured out and ready to go in order to avoid burning spices This recipe serves 2 Heat a couple tablespoons of ghee in a pot and add 1/2 teaspoon each of freshly ground cardamom, cinnamon, cumin and turmeric, add in grated ginger followed by a few handfuls of dandelion greens and spinach. Pour in 1/2 cup of split red lentils and 1/2 cup basmati rice Season with salt and add 3 cups of water Cover and bring to a boil until cooked through.
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What I won’t do for my kids…. Nothing like schnitzel, basmati and Israeli salad to keep them happy, cabbage steaks for mama too.
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This deeply nourishing toast hits the spot for this change of seasons and crazy world we are living in. Sauté some garlic, turmeric and cumin in olive oil and warm the chickpeas in that tasty mix. I added a couple lacto fermented limes chopped up, season with sea salt and fresh ground pepper. Stir in fresh chopped cilantro and spearmint and serve with a heaping handful of fresh arugula. Finish with the best olive oil in your pantry. Today called for a slice of sourdough toast too, otherwise have it as is or add some good quality feta or goat cheese.
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Dosa with hoja santa and huevos Basmati rice, urad dal, chana dal and fenugreek, all fermented into pancakey goodness
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Cooking every day is time consuming, no matter how you slice it. I often like to think of dishes that will make for a different tasting, fresh dish for the next day. Here is one of my favorites. Whether I broil, pan fry or steam fish I like to make extra and the next day just fry a little shallot, green chili and plenty of fresh cilantro and add the fish. Make fish tacos or taco bowls with quinoa, black beans, tortillas or whatever floats your boat.
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Full of antioxidants, I love my matcha latte with @sayuriteamx and oat milk This matcha is as good as it gets and the perfect moment of self love
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Protein + good fat + dark leafy greens Pesto scrambled eggs with arugula and avocado salad, sunflower seeds and pumpkin seeds too Find a seat outside or by a window, take a deep breath, enjoy the sunshine and eat mindfully.
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Beautiful carrots and parsnips, simply roasted with salt pepper, balsamic vinegar and olive oil, like candy only better
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Nourishing bites are the perfect snack, no need for a recipe, just mix until the texture is nice and sticky Adaptogen spiked with reishi mushroom Today I used 3/4 cup walnuts 1/2 cup almonds 1/2 cup cacao 1/4 cup tahini 1 tablespoon honey 20 dates, pitted Reishi mushrooms A pinch of cinnamon Rose powder And it needed more stickiness so I added a handful of raisins Balancing, energizing and crazy yummy
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Hummus, the more I make it, the simpler I like it. 3 ingredients and they key is perfectly cooked garbanzo beans and excellent quality tahini @makegoodfoods Soak your chickpeas overnight, drain water. For velvety, silky smooth hummus follow these tips. Preheat oven to 450 degrees and place drained garbanzo beans on a baking sheet with a tablespoon of aluminum free baking powder, stir, bake for 12-15 minutes. Rinse rinse rinse. Cook chickpeas in a pressure cooker with salt for an hour. To make your hummus, simply add cooked chickpeas with a bit of the cooking liquid, plenty of tahini and lemon juice. Taste and season with salt as needed. Serve with extra virgin olive oil! Enjoy!!!
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Fresh herbs are a great ally in the kitchen, loaded with aromas and flavor, they can also aid in digestion. Today I made my eggs in homemade pesto and enjoyed every last bite with a garden salad spiked with kalamata olives for extra luscious deliciousness. To make pesto: Toast a small handful of nuts in a pan until fragrant (almonds, walnuts or pine nuts) Place in a food processor with a small garlic clove, a tablespoon or two of Parmesan cheese and pulse until it resembles crumbs. Add in a nice large bunch of fresh basil leaves, a pinch of salt and blend while drizzling a steady stream of olive oil into the mix. Place in a glass container, cover with olive oil to prevent air from getting in and close with a tight fitting lid. Serve on eggs, salads, grilled salmon, or whatever you desire.
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Cabbage steaks are a favorite in our home Super easy and crazy delicious. Just slice cabbage into 1/2 inch slices, season with sea salt, fresh ground pepper and olive oil. Bake on high heat until golden, remove from oven and sprinkle some fresh lemon zest over the top. The “meat” in today’s lunch alongside quinoa salad.
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Huevos en cazuela with zaatar And fresh garden salad with toasted seeds #breakfastofchampions
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Delicious mom, fried rice tacos??? Always looking for ways to get my girls to eat well while enjoying every bite. So I diced some shallots, carrots, zucchini, cauliflower and green beans, fried them up with sesame oil, mirin, apple cider vinegar and some coconut aminos, then mixed in rice and chicken for the kiddos and quinoa and salmon for us. Served them with plenty of organic lettuce leaves and salsa matcha. Success!
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Morning smoothie Protein powder Ground flax seed Coconut oil Spinach Berries Fresh ginger H2O
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Indian spiced salmon on a bed of sort of saag. Heat some ghee, full of butyrate (excellent for the gut) Add a teaspoon of fennel seed , when they begin to pop, add chopped shallot, chili, grated ginger, chopped stems of Swiss chard and season with cumin, turmeric, garam masala, salt and pepper. Sauté and slowly wilt in greens (I add the most fibrous green first and the softest last so they don’t overcook) Today I used Mix of kale, chard, spinach and dandelion greens and a handful of cilantro stems. I am a nose-to-tail kind of girl when it comes to vegetables. Cool and blend with one tomato -and I used a couple spoonfuls of homemade cashew yogurt. For the salmon, just mix one teaspoon of each of the following spices: coriander, ginger, cumin, chili powder and garam masala. Season salmon with sea salt, heat broiler, rub salmon with spices and broil for 18-20 minutes. Serve over those delicious warmed greens and add a nice squeeze of fresh lime juice.
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Eggs in hoja santa on a small bed of black bean purée with pico de gallo Fresh tomatoes, onion, cilantro and chili with lime juice and olive oil is the perfect compliment to brighten up your day!
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Veggies are essential for gut and hormone health. Dark leafy greens are full of fiber and prebiotics, they help our liver to clear out all the yucky stuff that finds it way inside of us. Making veggies taste good is easy and can be challenging for people to believe after a childhood of mushy soft tasteless veg memories. I love to roast broccolini at a high temperature with olive oil, salt and pepper. Simply remove from the heat and season with fresh lemon zest and red chili flakes. Here is a bowl of quinoa with roasted sweet potatoes and broccolini topped with quick toasty rosemary walnuts. A glug of olive oil ties it all together. Plant based gut goodness for #meatlessmonday
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Let food be thy medicine Scrambled eggíes with zaatar Israeli salad Green goddess my way, a luscious spread of cilantro, parsley, lacto fermented limes, ginger, garlic and olive oil.
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#eatarainbow Plant based goodness, vibrant nourishing yums
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I finally made fish meatballs my kids actually enjoyed!!! The key was the rich sweet and sour sauce made with tomatoes, tamarind and a bit of garam masala and the addition of a mashed potato, thanks @lizapanelim Ingredients: 500g mild fish , I used robalo sustentable 1 cup chopped herbs, parsley, cilantro and dill 1 potato, boiled peeled and mashed 1/3 cup chopped onion Season with salt and pepper, roll in rice flour and cook in sauce. For the sauce: 1 cup tomatoes 1/2 cup sweetened tamarind pulp 1/2 cup water 1 teaspoon garam masala Blend tomatoes, tamarind and water. Place a bit of olive oil in a pot, add garam masala to awaken fragrance and flavor, the pour in blended sauce and cook for 15 minutes until rich in color. Cook fish balls inside and enjoy!!!!
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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!
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This poppyseed filled challah was my favorite thing on the table at Rosh Hashana! My daughter made the filling, 1/2 cup honey 1/2 cup milk 1/8 cup sugar 1 teaspoon lemon zest 1 cup poppyseed, freshly ground 1 teaspoon vanilla extract 1 handful raisins Warm milk, honey and sugar until sugar dissolves, add in poppyseed, raisins and lemon zest and simmer u til thick and beautiful. Remove from heat and stir in vanilla. We did this a day in advance, can keep in the fridge. For the challah 210 ml water 1 teaspoon yeast 35g sugar 1 teaspoon salt 1 egg 40 ml oil 500g flour Mix with dough hook or knead with hands. Pour a bit of oil in a large bowl and place the ball of dough inside, cover and prof until doubled in size. Cut dough into 3, and roll each piece into a long rectangle. Place plenty of poppyseed in middle and roll, repeat with each of the 3 pieces. Then braid, swirl your braid Into a circle, tuck in the edges, cover with a towel and proof for another 1-2 hours. Preheat oven to 190 Celsius Niv and egg with a bit of water and brush challah with egg wash, sprinkle poppyseeds over the top and bake for 10 minutes. Reduce oven temperature to 180 and bake for another 25 minutes until golden and cooked through. See story for more photos and video! May we all be blessed with goodness this sweet new year!
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Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.
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I have been craving spanakopita so I fried onions with fennel seed and caraway, added in loads of greens… wilted purple and Dino kale, wild dandelion and Swiss chard. Then added fresh parsley, dill and spearmint for more flavor. Then on my way to buy phyllo dough, I thought, what if use sweet potato instead, so here is today’s experiment. Sweet potato slices, layer with those rich greens, Greek feta and a bit of yogurt to tie it all together. A layer of sweet potato over the top, brush with oil and bake until golden.
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Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow
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Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.
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A favorite in my home, this is a traditional syrian dish, jamod (which means sour), a soup made from celery, potato, parsley and spearmint and lots of lime juice. Small Kipes are cooked in the soup and here we serve it with tahini, avocado and salsa verde.
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Basil coconut curry with pan fried totoaba, green beans and baby eggplant.
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Ultra nourishing breakfast smoothie On some days after an intense workout all I feel like is a liquid breakfast. What follows is a protein packed, antioxidant rich, fiber filled delicious drink. I like to add tahini for extra calcium and iron and ginger to warm it all up since smoothies can be very cooling, not ideal for us vata girls. Ingredients: 1 serving organic protein powder 2 teaspoons ground flax seed 1 tablespoon tahini 1 handful organic spinach 1 cup frozen berries 2 inch chunk fresh ginger Add water and blend until smooth and creamy.
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I’m baaaaack from an amazing nourishing summer and ready to share new flavors and healthful goodies with you. Stay tuned for free classes on IGTV
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Delicious, nourishing , plant based goodness. Keep your salads interesting, grilled broccolini and green beans with peas, cilantro, lemon and olive oil. Beets roasted with thyme and Rosemary on a bed of goat yogurt with a generous splash of olive oil. • • 📸@miatsur_photography
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Sweet and tart, the fruit is perfect for snacking, full of antioxidants, the leaf is an amazing uterine tonic Can you name this herb?
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Full of fiber, greens are essential for gut health, make them easy to use and yummy
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I am so excited to read this book #hormoneintelligence from the amazing @dr.avivaromm I wandered into an adorable apothecary in Nederland, CO (February 2020) with so many questions no doctor has been able to answer for me and the lady working there asked if I knew of @dr.avivaromm I didn’t. She invited me to sit in a lovely greenhouse at the back of the store and flip through botanical medicine for women and the journey started. I enrolled in #herbalmedicineforwomen and have been weaving together an understanding of women’s health and my own in a whole new way. Finally, this integrative approach that listens and validates the experiences of women. So, now you will find me in the kitchen cooking up herbal goodness to nourish mind, body and spirit from a place of love newly inspired.
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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.
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I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!
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Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!
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Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!
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See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods
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Cooking up some herbal magic for your skin, what’s your favorite scent?
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Seeds in the works!
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Good things are happening, just wait and see what becomes of these adorable shallots.
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Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.
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Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.
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Totoaba wrapped in Swiss chard on a bed of spiced lentils
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Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.
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Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!
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Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.
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Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!
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As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños
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After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)
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MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧
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Valentine bounce! • • • • 📹 @miatsur_photography
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Betabel, sal, horno
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Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.
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Root veg curry, warmth for your whole being!
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Stocking up on goodies @nuevoshorizonteshuasca
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Contemplation
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Natures beauty
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Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!
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Eat your greens 🥬 Pan seared broccoli with lemon zest, chili, Kalamata olives, scallions and mint. Tips: Do not overcook - cooked greens should be bright and vivid in color with some crunch in them. Season with fresh herbs, lemon juice and olive oil for a delicious and healthy dish every time.
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Today my heart is full with possibility and joy of a wonderful collab coming soon! #women #food #healing #nourishment #trust
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Perfect day!! Feeling loved and pampered even if I still have sticky bits of honey and turmeric in my hair. @miatsur07 @kaia.tsur couldn’t be more proud to be your mama and to the ghost of the post @asaftsur who forgot to make an appearance on mi camera roll, sushi was heaven!
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Spring Sunlight Clearing Freedom Forest bath Water Cleanse Heal Wax and wane May you blossom 🌱💕
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I love this message….
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What could be better for this season than homemade bitters? I used a recipe from @urbanmoonshine as a base and extracted all those digestive stimulating and liver toning properties from herbs like gentian, fennel seed, dandelion and artichoke leaf in apple cider vinegar. Plan on having a teaspoon in water before and after heavy meals or as needed to help awaken digestive fire during this dry ultra vata season!
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Postcarrd
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I usually have no idea what I am cooking until I start. Baby zucchini and squash, romanesco and green beans screamed green curry so this happened. Making your own curry paste in super simple, here I used: • 2 inch chunk ginger •1 green chili 🌶️ • Handful fresh cilantro • Zest of 2 limes • Juice of one lime • 1 tablespoon fish sauce • 2 teaspoons silan @makegoodfoods I find it easiest to blend with a bit of coconut milk. Then simply prep veg and protein **Layering flavors and depth and body, so be sure to season these as well. Scallions, coriander seed and cumin seed went into the squash, turmeric and black pepper seasoned the chicken and sesame oil for the green beans. Lastly, I added a handful of fresh basil leaves just before serving. Trust your instincts and enjoy the process ❤️
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Fermenting cranberries… This is my new favorite morning cocktail: honey fermented cranberries, ACV and water, gracias @lacocinadegalia This is my version….Orange peel, cinnamon, ginger, some of my favorite tasting herbs to stimulate digestion!
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Table for 2 Eat when you are hungry, enjoy every bite and in the company of someone you love
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Love me some local, seasonal creativity with fresh herbs. The #bitters are super special @jullius.craft.distiller
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Never waste the bathroom walls @brightmomentsgallery
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Cold and spicy noodle salad See story…
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I like to think that I spend my days spreading the ❤️
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Quinoa, green beans, charred broccolini and tahini Plant based, power Loaded with fiber, calcium and iron How you cook your veggies is the key to how they taste Choose fresh local and organic. I Use high heat to influence the flavors and bring out different textures. Today, the beans went into a piping hot pan, no salt, no oil Mixed in fresh peas (sweetness) lemon zest (aromatic) spearmint, basil, parsley and cilantro (seasoning) lemon juice and oil oil. A little salt and pepper to finish! Simply divine! And whipped tahini ties it all together @makegoodfoods
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Seared sesame crusted tuna 🔥🔥
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Braised leek and kale, chickpeas and spices over baked sweet potato Whipped lemon tahini dressing @makegoodfoods Love where I was trying to go with this healthful dish, next time I hope for a tastier sweet potato, this one was just meh.
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A fresh batch of iced tea is steeping Did you know chlorophyll rich nettles are an excellent source of iron and calcium? Lemon balm is also known as “the gladdening herb” perfect for easy and chillar vibes And raspberry leaf, a nutritive uterine tonic. 2 tablespoons dried nettles 1 tablespoon lemon balm 1 tablespoon raspberry leaf Steep for an hour or so and then cool and keep in the fridge for a refreshing nutrient rich iced tea. Serve with fresh lemon and mint!
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Just breathe…
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Hello friends! It has been a long while since e I posted anything. Here’s a little something simple to change things up… make your rice green Ingredients: 1 cup basmati rice Scant 2 cups water 1 garlic clove 1 bunch cilantro Salt, pepper, olive oil To make: Add cilantro, water, salt and pepper to a blender and blend well. Meanwhile, heat a pan, add a bit of oil, toast rice and whole garlic clove for 1-2 minutes. Pour in blended cilantro water and cover. Bring to a boil, reduce flame to low and wait patiently. Just before you turn off the rice use a fork to gently fluff taking care not to make the rice mushy. Tadaaa… green rice!
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On a chilly day after a great workout, this tahini flax seed oatmeal will nourish you so you have lasting energy all day long! Ingredients 2 teaspoons flax seeds 1 cup oats 1 heaping tablespoon tahini @makegoodfoods 1/2 teaspoon cinnamon 1 teaspoon ghee 1 cup water Maple syrup and berries as toppings Method: 1. Grind flax seeds, reserve. Grind 1/2 cup oatmeal 2. Heat ghee in save pot and add in the whole and ground oats. 3. Add water, a pinch of sea salt and the cinnamon powder. 4. Cook until creamy adding more water if needed. 5. Sprinkle ground flax seed over the top. Serve in a bowl with tahini, maple syrup and berries!
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Playing with different flours to make the perfect gluten free tahini chocolate chip cookie.
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Happy new year! I am committed to sharing delicious inspiring creations that are simple to make. What you see here is a slice of sourdough toast with a shmear of ricotta and smoked butternut squash. The magic is the squash. Peel, cube and place in a Pyrex with salt, pepper, sage and olive oil. Cover with foil and bake until soft in a 400 degree oven (40 minutes), remove foil and bake for another 20 minutes or so. Meanwhile, place some wood chips and one piece of charcoal in a grill. Place the cooked squash on a plate lined with foil and allow the sweet flesh to take on a smoky flavor by leaving it in a covered grill for about an hour. I had some extra sage so I heated some pecan pieces with sage and cayenne pepper and a little brown sugar. As the nuts toast add a bit of water to hell the caramelize. It’s not every day I smoke things, ok that sounded funny. So I made extra and ate in today on a bed of quinoa cooked in bone broth and a touch of sesame oil. #veggiequeen #eatyourveggies #butternutsquash #smoked
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Medicine making with #calendula and #mezcal Because the only way to learn is by making, tweaking, creating and being in flow with the process. #appreciatethejourney
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Start your day green! Eating plenty of dark leafy vegetables keeps the gut nourished, adding fiber, calcium and iron to your body. Not only are these greens essential for gut health and protective for the liver which is taxed with dealing with the abundance of toxins for our internal and external environments, but they taste delicious when you know how to cook them. What you see in this photo is rainbow #chard To prepare I simply rinse well and use a knife to separate the stems from the leaves. The stems are full of nutrients and flavor and much less fibrous than those of kale for example. I chop them small and treat them as if they were celery, today I sautéed the stems in olive oil with #caraway seed, ground #turmeric and some freshly ground black pepper, once the stems have softer red a bit, I add in the chopped leaves and cook for another couple of minutes. I like this #cookingmerhjd because it pulls the excess water outbid the veg so flavor can concentrate. This can be delicious on its own as a #sidedish over #wholegrains as a base for a beautiful filet of grilled fish, as a topping for a bowl of homemade hummus or just add eggs and you have made yourself a Yummy #frittata
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Seedy green bars await. Here is my take on super green bars by @amychaplin Greens should always be gorgeous and delish!! Ingredients 2 cups pumpkin seeds 1 cup sunflower seeds 2 cups dried coconut 3 tablespoons hemp hearts 1 sheet nori 2 tablespoons nettles 1 tablespoon wabi sabi ceremonial matcha @sayuriteamx 1/3 cup puro dátil @makegoodfoods 1 teaspoon vanilla extract Method: 1. Rinse pumpkin and sunflower seeds and drain 2. Bake at 300 degrees on a parchment lined baking tray 3. Add coconut to seeds and bake for 8 more minutes 4. Place the Nori, nettles, matcha and a good pinch of sea salt in the food processor. Add half the toasted seed mix and blend until a nut butter begins to form. 5. Place the rest of the toasted seeds, hemp hearts, puro dátil and vanilla in a bowl and mix with wet hands. 6. Scoop in the food processor mix and press using wet hands into an parchment lined Pyrex. Refrigerate for an hour. 7. Cut into squares and keep in freezer to enjoy as a delicious and nutrient dense snack.
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Never thought of myself as artistic, actually I can sit in front of a blank canvas and stare it down afraid to make a mess, stain the paper, but nothing gives me greater joy than standing in the kitchen with a few simple ingredients, a tray of fresh mushrooms, an outline “pasta with mushrooms and sage” and watching the alchemy begin. It becomes a dance of smells and textures and layers. I find myself slicing the shrooms in no real direction at all but they fall into a silky layer of butter in the pan, gently turning golden at the edges, I cut them so they nestle into the capellini just right, I can’t tell you how many minutes to cook them for but I can tell you to stop when there is an even layer in the pan and this will help each mushroom get crisp and golden rather than ending up with a puddle of mushroom slop. I slow down, breathe and gently stir, folding in the most simple spices, sea salt and freshly ground pepper as the pan calls for them. It is fluid, in the moment, energy transforming, ingredients becoming food. Today, listening to @timferriss interview @marcocanora Marco talked about his passion for teaching people to cook their own food. So simple and so essential, interact with the energy that fuels you, offer your family love and sustenance in each bite. I love when my husband comes to the kitchen and sits on the counter to talk with me or my girls are drawn to the kitchen by the aroma. Tasting straight from the pan and grabbing a spoon to stir while talking, that’s quality time. Our family imports some of our most favorite ingredients to Mexico and we called our brand @makegoodfoods because that is what we want you to do. Make good food. Too often we eat with our heads and ideas, guilty and shameful. We all need to eat, we all feel best when we are nourished and the love of nurturing another with a delicious plate of food is the ultimate labor of love. From my Shabbat dinner to you wherever you are, wishing you a peaceful and cozy evening. And, know that I am always happy to share my experience and passion to help you make good food. ❤️
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Baby corn, tender, sweet, beautiful! Slice in 2, brush with a mix of Siracha and Mayo and grill. Boil the extra corn silk in water for 10 minutes, steep for another 20-30 ad drink. It is a great diuretic! ***Check with your doctor if you are on meds or have any health conditions.
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Creamy dreamy green smoothie Ingredients: 2 celery sticks 1 thumb size piece ginger 1 teaspoon green powder of choice 1 serving vegan protein powder 1/2 small avocado Coconut water A perfect nourishing gentle cleanse from the weekend Monday morning treat!
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Zoodles with market tomatoes, pesto and sumac herb grilled salmon Spiralize your zucchini and leave in a colander for an hour or so gently salted. this will help to remove excess water from the veg. Then rub with some olive oil and black pepper and bake on 375 for 12-15 minutes. Meanwhile get the pesto ready Small handful of almonds gently toasted 1 tablespoon Parmesan cheese 1 small clove of garlic 1 insanely fragrant fresh bunch of fresh basil Sea salt Olive oil Pulse the almonds in a food processor until small crumbs form, add in Parmesan and garlic and mix well. Throw in all the basil leaves and turn the motor on while gently pouring olive oil in to make a creamy paste. Pour into a glass container and cover with olive oil to keep fresh. Lastly, dust salmon with salt, pepper, lemon zest, sumac, fresh herbs and olive oil and broil until tender and crisp at the edges. Heat a pan, throw in some tomatoes, heat with zoodles for 3-5 minutes. Remove from heat, stir in a couple spoonfuls of pesto. Serve with salmon for a promete in packed Mediterranean delicacy.
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Keeping it simple and fresh Shaved fennel, shaved apple, juice of 1 lime, juice of 1/2 lemon salt, pepper and olive oil. Sprinkle some toasted slivered almonds on top and Nigella seeds.
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Freekeh with hazelnut dukkah Miso, balsamic and silan glazed carrots, charred scallions and leeks with feta cheese These carrots are out of control crazy good 😊 Peel, was, slice in halves, season with sea salt, fresh ground pepper and olive oil. Roast until almost golden and then… Mix 1 tablespoon balsamic vinegar, 1 tablespoon miso paste and 1 tablespoon silan, brush carrots and roast for another few minutes. I used the leftover glaze together with sesame oil to marinade chicken thighs. Where to find silan @halvaboutique in US or @makegoodfoods in Mexico
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Simple avocado toast on homemade sourdough with herb salad and scrambled eggies Herb salad: Parsley Cilantro Cherry tomatoes Lemon juice Olive oil Dukkah
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Very excited about the sweet and savory hazelnut dukkah bars from @amychaplin
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Warm zucchini salad with chickpeas and herbs. Wash zucchini well. Cut zucchini in half lengthwise and then into three long slices. Place on a baking tray with plenty of fresh thyme, sea salt, fresh black pepper and olive oil. Roast zucchini in a 400 degree oven until golden, crisp and tender. Warm a cup of chickpeas slightly. Once it has cooled a bit, cut zucchini in diagonal strips. Add in chickpeas, season with good quality sumac @makegoodfoods fresh lemon zest, lemon juice and olive oil. Add in lots of herbs: basil, cilantro chives and spearmint, but parsley or dill would be lovely also. Serve as is! Don’t forget to use a large enough bowl 🤩🤩
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There truly is no better diet than a Mediterranean style of eating, lots of fresh veggies, whole grains, seeds and legumes and the seasoning… lemon juice, olive oil, fresh herbs. What you see here is a salad made from: Persian cucumbers, heirloom tomatoes, one shallot, a small handful of kalamata olives, fresh cilantro and spearmint. Heat up cooked chickpeas, season with sumac, zaatar a bit of cumin powder. Mix, season with sea salt, fresh ground pepper, lemon juice and a generous serving of olive oil.
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Chard and dandelion greens braised in coconut milk on a bed of quinoa Separate the stems from the leaves of the chard using a knife and chop the stems. Melt a bit of ghee in wide pan and add the stems, throw in some chopped scallions or chives. Sauté for a few minutes, then add in 1/2 a can of full fat coconut milk, followed by the leaves of the chard and dandelion greens roughly chopped. Season with sea salt and fresh ground pepper, 1/2 a teaspoon each of turmeric and ground cumin. Make sure the leaves stay bright green, don’t overcook. Dandelion is an incredible bitter, excellent for the gut and liver, turmeric is anti inflammatory and cumin helps digestability if those very vata greens.
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Can you guess what happening here?
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Kitchari with braised dandelion greens Kitchari is perfect for giving your digestive system a break! Should always be prepared fresh. It is quick and simple, have your ingredients measured out and ready to go in order to avoid burning spices This recipe serves 2 Heat a couple tablespoons of ghee in a pot and add 1/2 teaspoon each of freshly ground cardamom, cinnamon, cumin and turmeric, add in grated ginger followed by a few handfuls of dandelion greens and spinach. Pour in 1/2 cup of split red lentils and 1/2 cup basmati rice Season with salt and add 3 cups of water Cover and bring to a boil until cooked through.
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What I won’t do for my kids…. Nothing like schnitzel, basmati and Israeli salad to keep them happy, cabbage steaks for mama too.
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This deeply nourishing toast hits the spot for this change of seasons and crazy world we are living in. Sauté some garlic, turmeric and cumin in olive oil and warm the chickpeas in that tasty mix. I added a couple lacto fermented limes chopped up, season with sea salt and fresh ground pepper. Stir in fresh chopped cilantro and spearmint and serve with a heaping handful of fresh arugula. Finish with the best olive oil in your pantry. Today called for a slice of sourdough toast too, otherwise have it as is or add some good quality feta or goat cheese.
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Dosa with hoja santa and huevos Basmati rice, urad dal, chana dal and fenugreek, all fermented into pancakey goodness
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Cooking every day is time consuming, no matter how you slice it. I often like to think of dishes that will make for a different tasting, fresh dish for the next day. Here is one of my favorites. Whether I broil, pan fry or steam fish I like to make extra and the next day just fry a little shallot, green chili and plenty of fresh cilantro and add the fish. Make fish tacos or taco bowls with quinoa, black beans, tortillas or whatever floats your boat.
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Full of antioxidants, I love my matcha latte with @sayuriteamx and oat milk This matcha is as good as it gets and the perfect moment of self love
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Protein + good fat + dark leafy greens Pesto scrambled eggs with arugula and avocado salad, sunflower seeds and pumpkin seeds too Find a seat outside or by a window, take a deep breath, enjoy the sunshine and eat mindfully.
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Beautiful carrots and parsnips, simply roasted with salt pepper, balsamic vinegar and olive oil, like candy only better
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Nourishing bites are the perfect snack, no need for a recipe, just mix until the texture is nice and sticky Adaptogen spiked with reishi mushroom Today I used 3/4 cup walnuts 1/2 cup almonds 1/2 cup cacao 1/4 cup tahini 1 tablespoon honey 20 dates, pitted Reishi mushrooms A pinch of cinnamon Rose powder And it needed more stickiness so I added a handful of raisins Balancing, energizing and crazy yummy
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Hummus, the more I make it, the simpler I like it. 3 ingredients and they key is perfectly cooked garbanzo beans and excellent quality tahini @makegoodfoods Soak your chickpeas overnight, drain water. For velvety, silky smooth hummus follow these tips. Preheat oven to 450 degrees and place drained garbanzo beans on a baking sheet with a tablespoon of aluminum free baking powder, stir, bake for 12-15 minutes. Rinse rinse rinse. Cook chickpeas in a pressure cooker with salt for an hour. To make your hummus, simply add cooked chickpeas with a bit of the cooking liquid, plenty of tahini and lemon juice. Taste and season with salt as needed. Serve with extra virgin olive oil! Enjoy!!!
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Fresh herbs are a great ally in the kitchen, loaded with aromas and flavor, they can also aid in digestion. Today I made my eggs in homemade pesto and enjoyed every last bite with a garden salad spiked with kalamata olives for extra luscious deliciousness. To make pesto: Toast a small handful of nuts in a pan until fragrant (almonds, walnuts or pine nuts) Place in a food processor with a small garlic clove, a tablespoon or two of Parmesan cheese and pulse until it resembles crumbs. Add in a nice large bunch of fresh basil leaves, a pinch of salt and blend while drizzling a steady stream of olive oil into the mix. Place in a glass container, cover with olive oil to prevent air from getting in and close with a tight fitting lid. Serve on eggs, salads, grilled salmon, or whatever you desire.
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Cabbage steaks are a favorite in our home Super easy and crazy delicious. Just slice cabbage into 1/2 inch slices, season with sea salt, fresh ground pepper and olive oil. Bake on high heat until golden, remove from oven and sprinkle some fresh lemon zest over the top. The “meat” in today’s lunch alongside quinoa salad.
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Huevos en cazuela with zaatar And fresh garden salad with toasted seeds #breakfastofchampions
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Delicious mom, fried rice tacos??? Always looking for ways to get my girls to eat well while enjoying every bite. So I diced some shallots, carrots, zucchini, cauliflower and green beans, fried them up with sesame oil, mirin, apple cider vinegar and some coconut aminos, then mixed in rice and chicken for the kiddos and quinoa and salmon for us. Served them with plenty of organic lettuce leaves and salsa matcha. Success!
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Morning smoothie Protein powder Ground flax seed Coconut oil Spinach Berries Fresh ginger H2O
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Indian spiced salmon on a bed of sort of saag. Heat some ghee, full of butyrate (excellent for the gut) Add a teaspoon of fennel seed , when they begin to pop, add chopped shallot, chili, grated ginger, chopped stems of Swiss chard and season with cumin, turmeric, garam masala, salt and pepper. Sauté and slowly wilt in greens (I add the most fibrous green first and the softest last so they don’t overcook) Today I used Mix of kale, chard, spinach and dandelion greens and a handful of cilantro stems. I am a nose-to-tail kind of girl when it comes to vegetables. Cool and blend with one tomato -and I used a couple spoonfuls of homemade cashew yogurt. For the salmon, just mix one teaspoon of each of the following spices: coriander, ginger, cumin, chili powder and garam masala. Season salmon with sea salt, heat broiler, rub salmon with spices and broil for 18-20 minutes. Serve over those delicious warmed greens and add a nice squeeze of fresh lime juice.
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Eggs in hoja santa on a small bed of black bean purée with pico de gallo Fresh tomatoes, onion, cilantro and chili with lime juice and olive oil is the perfect compliment to brighten up your day!
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Veggies are essential for gut and hormone health. Dark leafy greens are full of fiber and prebiotics, they help our liver to clear out all the yucky stuff that finds it way inside of us. Making veggies taste good is easy and can be challenging for people to believe after a childhood of mushy soft tasteless veg memories. I love to roast broccolini at a high temperature with olive oil, salt and pepper. Simply remove from the heat and season with fresh lemon zest and red chili flakes. Here is a bowl of quinoa with roasted sweet potatoes and broccolini topped with quick toasty rosemary walnuts. A glug of olive oil ties it all together. Plant based gut goodness for #meatlessmonday
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Let food be thy medicine Scrambled eggíes with zaatar Israeli salad Green goddess my way, a luscious spread of cilantro, parsley, lacto fermented limes, ginger, garlic and olive oil.
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#eatarainbow Plant based goodness, vibrant nourishing yums
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I finally made fish meatballs my kids actually enjoyed!!! The key was the rich sweet and sour sauce made with tomatoes, tamarind and a bit of garam masala and the addition of a mashed potato, thanks @lizapanelim Ingredients: 500g mild fish , I used robalo sustentable 1 cup chopped herbs, parsley, cilantro and dill 1 potato, boiled peeled and mashed 1/3 cup chopped onion Season with salt and pepper, roll in rice flour and cook in sauce. For the sauce: 1 cup tomatoes 1/2 cup sweetened tamarind pulp 1/2 cup water 1 teaspoon garam masala Blend tomatoes, tamarind and water. Place a bit of olive oil in a pot, add garam masala to awaken fragrance and flavor, the pour in blended sauce and cook for 15 minutes until rich in color. Cook fish balls inside and enjoy!!!!
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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!
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This poppyseed filled challah was my favorite thing on the table at Rosh Hashana! My daughter made the filling, 1/2 cup honey 1/2 cup milk 1/8 cup sugar 1 teaspoon lemon zest 1 cup poppyseed, freshly ground 1 teaspoon vanilla extract 1 handful raisins Warm milk, honey and sugar until sugar dissolves, add in poppyseed, raisins and lemon zest and simmer u til thick and beautiful. Remove from heat and stir in vanilla. We did this a day in advance, can keep in the fridge. For the challah 210 ml water 1 teaspoon yeast 35g sugar 1 teaspoon salt 1 egg 40 ml oil 500g flour Mix with dough hook or knead with hands. Pour a bit of oil in a large bowl and place the ball of dough inside, cover and prof until doubled in size. Cut dough into 3, and roll each piece into a long rectangle. Place plenty of poppyseed in middle and roll, repeat with each of the 3 pieces. Then braid, swirl your braid Into a circle, tuck in the edges, cover with a towel and proof for another 1-2 hours. Preheat oven to 190 Celsius Niv and egg with a bit of water and brush challah with egg wash, sprinkle poppyseeds over the top and bake for 10 minutes. Reduce oven temperature to 180 and bake for another 25 minutes until golden and cooked through. See story for more photos and video! May we all be blessed with goodness this sweet new year!
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Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.
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I have been craving spanakopita so I fried onions with fennel seed and caraway, added in loads of greens… wilted purple and Dino kale, wild dandelion and Swiss chard. Then added fresh parsley, dill and spearmint for more flavor. Then on my way to buy phyllo dough, I thought, what if use sweet potato instead, so here is today’s experiment. Sweet potato slices, layer with those rich greens, Greek feta and a bit of yogurt to tie it all together. A layer of sweet potato over the top, brush with oil and bake until golden.
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Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow
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Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.
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A favorite in my home, this is a traditional syrian dish, jamod (which means sour), a soup made from celery, potato, parsley and spearmint and lots of lime juice. Small Kipes are cooked in the soup and here we serve it with tahini, avocado and salsa verde.
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Basil coconut curry with pan fried totoaba, green beans and baby eggplant.
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Ultra nourishing breakfast smoothie On some days after an intense workout all I feel like is a liquid breakfast. What follows is a protein packed, antioxidant rich, fiber filled delicious drink. I like to add tahini for extra calcium and iron and ginger to warm it all up since smoothies can be very cooling, not ideal for us vata girls. Ingredients: 1 serving organic protein powder 2 teaspoons ground flax seed 1 tablespoon tahini 1 handful organic spinach 1 cup frozen berries 2 inch chunk fresh ginger Add water and blend until smooth and creamy.
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I’m baaaaack from an amazing nourishing summer and ready to share new flavors and healthful goodies with you. Stay tuned for free classes on IGTV
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Delicious, nourishing , plant based goodness. Keep your salads interesting, grilled broccolini and green beans with peas, cilantro, lemon and olive oil. Beets roasted with thyme and Rosemary on a bed of goat yogurt with a generous splash of olive oil. • • 📸@miatsur_photography
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Sweet and tart, the fruit is perfect for snacking, full of antioxidants, the leaf is an amazing uterine tonic Can you name this herb?
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Full of fiber, greens are essential for gut health, make them easy to use and yummy
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I am so excited to read this book #hormoneintelligence from the amazing @dr.avivaromm I wandered into an adorable apothecary in Nederland, CO (February 2020) with so many questions no doctor has been able to answer for me and the lady working there asked if I knew of @dr.avivaromm I didn’t. She invited me to sit in a lovely greenhouse at the back of the store and flip through botanical medicine for women and the journey started. I enrolled in #herbalmedicineforwomen and have been weaving together an understanding of women’s health and my own in a whole new way. Finally, this integrative approach that listens and validates the experiences of women. So, now you will find me in the kitchen cooking up herbal goodness to nourish mind, body and spirit from a place of love newly inspired.
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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.
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I like to keep a stash of healthful treats for snaking. These vegan key lime bars adapted from @allthehealthythings are delicious. Ingredients: For the crust: 6 potted medjoul dates 3/4 Cup walnuts 1/2 almonds 1/2 tsp cinnamon powder 1 tsp pure vanilla extract Pinch of sea salt Process into a dough like consistency and press into a parchment lined glass container. For the filling: 1 1/4 cup cashews,soaked at least 4 hours 1/4 cup nut milk 1/2 cup fresh squeezed lime juice Zest of 1 lime 1/4 cup maple syrup 1 tsp of pure vanilla extract 2 tbsp of coconut oil Blend until creamy and pour over crust smooth it out and store in the freezer. Enjoy!
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Not sure what to do with your beet greens? Throw them on a tray and bake at 375 degrees with balsamic vinegar, olive oil and sea salt and prepare for the most perfect crunch, these are an addictive snack and add texture and flavor to just about anything. Enjoy!!
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Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!
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See you at 7pm for a fun cooking session filled with tahini from @makegoodfoods
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Cooking up some herbal magic for your skin, what’s your favorite scent?
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Seeds in the works!
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Good things are happening, just wait and see what becomes of these adorable shallots.
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Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.
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Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.
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Totoaba wrapped in Swiss chard on a bed of spiced lentils
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Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.
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Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!
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Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.
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Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!
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As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños
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After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)
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MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧
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Valentine bounce! • • • • 📹 @miatsur_photography
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Betabel, sal, horno
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Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.
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Root veg curry, warmth for your whole being!
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Stocking up on goodies @nuevoshorizonteshuasca
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Contemplation
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Natures beauty
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Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!
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Raw lemon bars

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Roasted heirloom tomato pasta with burrata and pesto

Sourdough biscotti with grapefruit and fennel seeds

Raw brownies with chocolate tahini ganache