For the moment, I am very busy with my snack project and in this cold weather, only a bowl of warm soup can keep me on the track. In hindsight, I’ve been trying to do way too much at once and I’ve been trying to do it all myself. Examples: applying for a bio license, testing the products, evaluating the products, finding the best packaging and so on. I decided to make this redeeming and restorative green soup for me and my husband last week. The recipe came from my kitchen while once i was trying to make a green soup and I did not have enough green ingredients. I liked it so much that I thought I’d share it with you all. There are a couple of ways to serve this soup. As a simple bisque, this
I’ve said it before, and I’ll say it again: avcado is my favourite ingredient. Hence summertime seems prime for raw food recipes. I didn't create this recipe but i guess it just come up when i wanted to eat eggs and avocado everyday and i needed a bit of differentiation and I came up with the concept for this recipe; it’s inspired by a different avocado, egg recipe that I’ve enjoyed elsewhere. I’ve always been a fan of raw and cooked vegetables and fruit, and these kind of recipes with a small bowl of green salad besides can makes me happy. I’m certainly not vegan or vegeterian though, but i enjoy very much a combination of different styles of diets. This dip is so filling and flavorful, y
This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, I really do think it’s better than store-bought, without any perservative. Read mt text below that showing you how we make it.Bonus it’s made with real and healthy ingredients, plus it is vegan! What is Hummus? Let’s talk about what hummus is. If you aren’t familiar, hummus is a delicious dip made from chickpeas, tahini, lemon, and spices. It’s commonly eaten in the Middle-East and the Mediterranean. Here in the Belgium, you can find store-bought versions at the grocery store, but I think you should skip those and make your own even with your own favourite spices and vegg
Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe is just a combination of what i have tested before from those cookbooks and my favorites. This recipe jumped out to me since green peas, corinader, kale and quinoa are a few of my favorite ingredients. It also seemed like a salad that would pack well for work, and it did. I feel so accomplished when I arrive at work with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring a fork! I’m generally inclined to throw feta cheese into my quiona bowls, so this recipe was an exercise in restraint for
Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, green mix. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless. I’ve always known that kiwi fruit are a good source of Vitamin C, but I wasn’t aware of all the other benefits of this fuzzy little fruit. Make a quick search on Google and you will get plenty of health benefits for this delicious fruit
Hey all, Sara here – now that it’s the first of the year, holiday & party time is over but still we have our small gatherings and chit chattings with our friends. what does it normally mean to eat at a gatherung in the winter? To a lot of Persians, that means yogourt dip. I mean, what makes you feel like refreshing more than having a fesh bread dipped in a creamy yogourt with cucumber and fresh mint? Well,this recipes besides can be served on your daily table too. It is healthy, delicious and refreshing. It feels and smells like spring. I took a bit of inspiration from the traditional recipe nd made a spread that is still irresistible but infinitely more refreshing because of its fresh mint.
Keep it simple with this rice pudding during these cold days! As you may be understood until now, we use roses and pistachios in Persian cuisine a lot. The unique flavor of roses can be an extraordinary touch to your plate and it can make it unique in a way that you've never tasted before. This easy recipe doesn’t require any time at all; it just needs a few minutes. It’s a creamy, filling, and healthy dessert, no matter how you serve it. rice grains are high in magnesium & vitamins, so this rice pudding will keep your body nourish. A long time ago, there was a famous ceremony in the rice fields to pray for rain. Farmers made rice pudding for this ceremony because they believed that the mil
I love to try new recipes and combine ingredients to create a new flavor. These delicious madelines came out when my french baking skill meets my Persian flavors! Rosewater, pistachio madeleines are insanely delicious and satisfying. It is also perfect for your special guests and parties. Madeleines are buttery sponge-cakes from French origin. They are baked in a special pan, called a madeleine pan. Ingredients: 1 cup All Purpose Flour 1/2 cup unsalted butter 1/4 cup Unsalted Pistachios 1/2 tsp Baking Powder 1/8 tsp Salt 2 Large Eggs 1/2 cup White Sugar 1/2 tsp Vanilla 1/2 tsp Rosewater 1/4 tsp Almond Extract 1/2 cup Melted White Chocolate, for dipping Crushed Pistachios & some roses for the