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Most manakeesh is made from scratch, and while that’s always better, we prefer this shortcut. This is traditionally served for breakfast in Arabic countries, but makes an excellent and wholesome afternoon snack. Serve with suggested sides to round it out.
Serves 4 Adults
Optional Sides:
In a small bowl, mix together za’atar and EEVO. The measurements are approximate. It should resemble a pesto. If you have too much EEVO, it will run off the sides. If it is too dry, the za’atar flavor will be overpowering. Adjust as necessary. Spread the mixture generously onto the flatbread as if you are saucing a pizza. Toast in a toaster oven or big oven until golden brown. Slice into quarters and serve warm.
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Starting the day with a creamy bittersweet chocolate smoothie sure feels like a treat. Using frozen cauliflower is a nice way to sneak some veggies in first thing, plus it adds creaminess when blitzed.
Serves 1
Combine all ingredients in a powerful blender and blend until smooth. Add more milk to thin if necessary. This is almost an all-purpose sauce that is great for brightening up any meal. Use with couscous (or millet for a gluten free option) and roasted chicken; spoon over roasted vegetables after they come out of the oven; drizzle on top of baked fish; or shred some chicken/turkey, pile on top of a mashed roasted sweet potato, and cover generously with chimi.
Also of note, this isn’t a traditional chimi recipe–precise quantities on your herbs here aren’t necessary–just go for it!
Place all herbs, garlic, lemon juice and zest, and spices into a blender. Blitz until herbs are finely chopped. Add EVOO and blitz until the texture is like a thick sauce. You can add more oil if needed. This is best served fresh, but freezes well. Make large batches and freeze in jars or ice cube trays to pull out and defrost as needed. Avoid defrosting with too much heat (like in the microwave), or your greens will be sad. by Shafia Monroe
This is a delicious and comforting postpartum stew. It is full of vitamins, minerals, protein, and it's anti-inflammatory. Inflammation has been found to contribute to postpartum depression (Seek professional help for mothers who are experiencing postpartum depression.)
Rinse black-eyed peas and place in a stainless steel pot. Cover the peas with water and let soak for a couple of hours. Add the diced onions, one garlic, thyme, sea salt, ground pepper, liquid hickory smoke, chopped celery, ginger root or powder ginger and turmeric to the soup at the halfway point. Cook until black-eyed peas are tender but not mushy (about 40min). Make sure the water does not evaporate. Add coconut milk (Optional). Serve with rice or cornbread. For those of you avoiding ALL the things, this recipe is a great place to start. You can modify it to fit your needs by subbing out different types of sugar, milks, oils, or gluten-free flours. While I generally stay away from more refined things like white rice and white sugar, the ingredients here are used to maintain an overall lightness. Adding 2 eggs if you are able to eat them, will help them hold together better, but they can be made without. If you are having trouble getting them to cook right, remember gluten-free is low and slow.
Whisk together dry ingredients in a large bowl. Add milk, oil, and eggs (if using). Whisk together and let rise for 5 full minutes (this step is critical, especially if you aren’t using eggs, so do not cut it short). Use light olive oil to cook in the pan on medium heat. Cook about 5 minutes on the first side, and about 3 more minutes after the flip. Serve with fresh fruit. This guacamole-hummus hybrid is a super savory, satisfying dip. Serve alongside your favorite crudites and some grain-free crackers.
Makes about 2 Cups
Combine the avocados, tahini, garlic, and lemon juice in a food processor. Blend for a couple of minutes until well combined and smooth. The texture should be like a thick frosting, dense and slightly fluffy at the same time. Add water a tablespoon at a time until you reach your desired consistency. Taste and salt as needed. Serve with crudites or crackers. |
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