Homemade Almond Milk is more nutritious than commercial versions, and it takes only minutes to make.
3 cups water
1 cup almonds soaked minimum 4 hours, strain and rinsed.
3 pitted medjool dates (soaked in water for 10 minutes and draine)
1-teaspoon vanilla extract
Pinch of salt
Optional- 1-tablespoon extra virgin coconut oil, melted
Blend almonds and water in high-speed blender to thoroughly blended, strain through chinois, nut milk bag (this is the best), or cheesecloth with strainer.
Clean out the blender jug and pour the strained milk back in. Add the rest of the ingredients and blend well.
For Chocolate: Add 1/4-cup cacao powder and 1 tablespoon agave or maple syrup
For Strawberry: Add 1-cup strawberries, fresh or frozen. Strain if desired.
Will keep refrigerated for 2-4 days
Makes 2 cups
If you want to make authentic humus you must start with dry chickpeas. You can also use canned chickpeas with good results.
This is a very quick hummus to make and lasts for a week in the refrigerator.
2 Cups canned chickpeas (drained) liquid reserved
3 Cloves garlic
1/3-cup tahini (sesame paste)
2 lemons, freshly squeezed juice (about 6 Tbsp.)
1 ½ teaspoon kosher salt
2 Tablespoons water or juice reserved from the chickpeas
Dash of Paprika
1 Teaspoon cumin (optional)
6 Dashes of Tabasco sauce (optional)
Toasted pine nuts and coarsely chopped parsley and drizzle of olive oil
Place all ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed.
Taste for seasoning and serve chilled or at room temperature.
Yield: 5 cups, 2 servings
1 cup water (or 1/2 cup water and 1 cup ice)
1 apple, unpeeled and chopped
1 lime or 1/2 lemon, peeled
4 cups baby spinach or kale (or a combination)
Put all the ingredients in a blender and process on high speed until smooth.
Stored in a sealed jar, Apple Banana Green Smoothie will keep for 24 hours
in the refrigerator.
Replace the apple with 2 small pears.
3 to 4 servings
Easy, healthy and satisfying, adapted from my family recipes
2 tablespoons extra virgin olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
One 14-ounce can of diced or crushed tomatoes with juices
(OR-2 pounds (1kg) ripe tomatoes, cored and diced, in season)
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked or sweet paprika
4 ounces (about 1 cup, 115g) feta cheese, bite-sized cubes(optional)
Parsley for garnish
4 to 6 organic eggs
In a large sauté pan, heat the olive oil over medium high heat. Add onion and sauté until lightly browned.
Add garlic, and saute 5 minutes until soft and wilted.
Add canned tomatoes, reduce heat to low and simmer for 5 minutes.
Add salt, pepper, and spices. Stir for 1 minute.
Reduce heat to low and simmer, uncovered, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around.
With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, taking care not to break yolks.
Simmer, until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference.
Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
Israeli salad with avocado
Serve 4 to 6
1-2 tomatoes cut into cubes
1-2 cucumbers cut into cubes
1-2 radishes cut into strips
1 avocado, cut into cubes
½ cup roughly chopped mint or parsley
Put the tomatoes, cucumber, radishes, avocado and mint in a large bowl and toss to combine.
Whisk together lemon juice, olive oil, salt and pepper to taste and toss with the salad.
Optional: garnish with pomegranate seeds
Mediterranean lentil salad
1 cup dried lentils, 2 bay leaves 1 clove garlic, peeled and bruised ¼ teaspoon dried oregano 1 cinnamon stick ¼ teaspoon sea salt (used during the cooking of the lentils) ¼ cup extra virgin olive oil 3 tablespoons lemon juice 1 teaspoon lemon zest ½ teaspoon ground cumin ½ teaspoon sea salt 1 medium red bell pepper, seeded and finely diced 1 small cucumber, seeded and diced small ¼ cup Kalamata olives, rinsed and sliced 3 tablespoons chopped mint 3 tablespoons chopped parsley 2 ounces feta cheese, (optional)
Rinse the lentils well and place in a saucepan with bay leaves, 1 bruised garlic clove, oregano and cinnamon stick. Cover with water or broth by 2 inches and a generous pinch of sea salt.
Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain.
In a small bowl whisk together the olive oil, vinegar, lemon juice, zest,cumin and salt in a small bowl.
Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, feta cheese if using, mint and parsley in a mixing bowl.
Transfer to a large serving bowl or individual plates and serve at room temperature.
Majadra - lentils with bulgur
Serve 4 to 6
½ cup coarse bulgur
1 cup black and or/brown lentils
¼ cup olive oil
1-2 onions, chopped
1 tsp. sugar(optional)
1 tsp salt
Soak the burgul in water for about 15 minutes. Drain and set aside.
In a separate bowl, soak the lentils in boilling water for about 15 minutes . Drain and set aside.
Meanwhile, heat the olive oil in a large skillet and fry the onions with the sugar(if using)untill caramelized.
Add the drained lentils to the onions and pour over just enough water to cover. Cover and cook over low heat until the lentils are soft, about 20 minutes.
Add the bulgur and cook, covered for a few more minutes untill the water is fully absorbed.
Remove from the heat and let sit in the covered pan for another 5 minutes.
7. Add salt and pepper and stir well. Serve warm or at room temperature.
Classic tabuleh salad
Serves 4 to 6
½ cup fine bulgur
½ cup hot water
½ cup lemon juice, plus more to taste
4-5 spring onions, sliced
1-3 tomatoes, finely diced
1 cucumber, finely diced
3 cups finely chopped flat-leaf parsely
5 tbls. Olive oil
salt and pepper
Za’atar, sumac or allspice optional
1. Soak the bulgur in hot water and lemon juice for about 20 minutes. Drain and put is a serving bowl.
2. Add the spring onions, tomatoes, cucamber, parsely, mint, olive oil; and lemon
juice to taste, salt and pepper. Sprinkel with za’atar or sumac and allspice.
3.taste for seasoning and add more olive oil or lemon juice if needed.
Toss well, cover and let sit for an hour or two at room temperature.
(do not refrigerate as the freshness of the herbs will be lost)
Substitue butgul with couscu or quinoa.
For gluten free tabuleh , use shredded cauliflower instead of bulgur.
Roasted eggplant spread
1 medium eggplant, peeled
2 red bell peppers, seeded
1 medium red onion
3 garlic cloves
1-tablespoon tomato paste
3 tablespoons olive oil
1 ½ kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 400 degrees.
Cut eggplant, bell pepper and onion into 1- inch cubes.
Toss them in a large bowl with garlic, olive oil, salt and pepper.
Spread them on a baking sheet.
Roast for 45 minutes until the vegetables are highly browned and soft, tossing once during cooking.
Place vegetables in a food processor fitted with a steel blade; add the tomato paste and pulse 3 to 4 times to blend.
Taste for salt and pepper.
Chia Spice Pudding
A nutritional powerhouse, chia is full of fiber and protein and omega fatty acids. Enjoy for breakfast, dessert or as a snack.
1/4-cup chia seeds 1 cup almond milk 1tablespoon agave or sweetener of choice 1/2-teaspoon vanilla extract Pinch of cinnamon Pinch salt
Blend together almond milk, sweetener, vanilla, and salt. Pour over chia seeds and soak overnight in the refrigerator. Serve individual portions as desire and garnish with berries, banana slices,Nuts, seeds, cinnamon, maple syrup etc. *For a chocolate flavoured pudding, just add one tablespoon of Cacao powder.
Chocolate avocado pudding
Sweet and healthy
Recipes From Healthy Holistic Living
3 large avocados, soft and ripe ¼ cup organic,
high-quality cacao powder 3 to 6 Tbsp. coconut milk
1 tsp. vanilla extract
2 tsp. coconut oil
2 Tbsp. raw honey
Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and honey in blender. Blend on high for 1 minute or until smooth. Refrigerate for 30 minutesa
Fruit and tahini crumble
4 cups chopped mixed fruit (2 pears, 2 apples,
1-Tbsp. lemon juice
2- Tbsp. sugar
1 Tbsp. of ground cinnamon ¾ cup whole-wheat flour
½ cup rolled oats 1/3-cup pure tahini ¾ cup light brown sugar 50 gr, (1 2/3 oz.) cold butter
Preheat oven to 350 F degrease. Cut fruits into bite size pieces and arrange in a 10” round baking dish. Sprinkle the lemon juice, sugar and cinnamon over the fruits.
In a medium bowl, mix together the flour, oats, tahini, brown sugar and butter with your fingers, (or pulse in food processor) until obtain a crumbly texture.
Bake for 30 minutes, until top is golden and juices are babbling up. Remove from the oven and allow cooling slightly before serving. (Optional: Serve with vanilla ice cream