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Falafel

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Method:

Place half the chickpeas, cilantro, parsley, onion and garlic into the food processor and mix until a paste forms. Season with cumin and coriander, salt and pepper and add mix.
Place in a large bowl and repeat the process by first mixing the herbs, onions and garlic, then add the chickpeas and bread.
Place the mix into a large mixing bowl, stir in sesame seeds, baking soda and add almond flour little by little and mix well. You want the falafel to form into balls. You can roll the balls in sesame seeds.
Chill in the fridge for about an hour to help stiffen mix or roll balls and refrigerate.
Heat oil and deep fry until golden brown on both sides.
Serve immediately.

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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!!!

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!

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.

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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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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Basil coconut curry with pan fried totoaba, green beans and baby eggplant.

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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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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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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.

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!

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!!

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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Cooking up some herbal magic for your skin, what’s your favorite scent?

Seeds in the works!

Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

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.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

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.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

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

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)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

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!