Best Shrimp Avocado Ceviche A very popular Spanish dish. This typical dish is made from raw fish or shrimp and cured in a very refreshing citrus juices. Delicious and healthy. One of my son’s favorite. Ingredients 1 Pound fresh wild pacific cold water shrimps, cleaned and deveined 1 ½ Cup lemon juice 1 Cup small onion, diced 2 Celery talks, diced 2 Avocados, small diced 1 Large cucumber, peeled diced into ½ inch pieces 1/3 Cup cilantro, finely chopped 3 Tablespoon fresh orange juice ½ Teaspoon Lea & Perrins sauce 1 Dash hot sauce or more 1 Small jalapeno, finely diced…
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Continue ReadingExcellent to add in your every day diet. Refreshing dish for summer time. Crunchy with toasted pita bread and mixed greens. Ingredients 4 Persian cucumbers 6 Tomatoes 4 Green onions 1 Bunch of fresh green mint 1/4 Bunch red radish 2 Bunches Italian parsley 1 Head iceberg lettuce 1 Cup pursiane (rich in omega-3) (you can find it in Mediterranean markets) Bell peppers (optional) Vinaigrette: 2 Tablespoon sumac spice 1/2 Cup fresh lemon juice 1/2 Cup olive oil 1/3 Cup pomegranate molasses 3 Pita bread, toasted Preparation 1. Wash all vegetables in cold water and rinse well. 2. Cut pita…
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Continue ReadingA weeknight delicious and simple recipe in just 20 minutes, especially for busy days. Also great as a starter. Ingredients 14 Lobster ravioli 2 Cloves garlic, minced 1 Medium yellow onion, diced 1 Teaspoon lemon zest 3 Roma tomatoes, small diced 2 Teaspoon olive oil 2 Teaspoon butter 1/4 Teaspoon sea salt 1/3 Teaspoon freshly ground pepper 1/3 Teaspoon crushed red pepper 4-5 Fresh sage leaves, finely chopped 10 Fresh basil leaves, finely chopped (4 to garnish) 1 Stem fresh thyme Preparation 1. Heat the butter and olive oil in a large skillet over medium-high heat. Add diced onions and…
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Continue ReadingAn excellent meat substitute. “Kale and Lentil”. These two ingredients combined will load your body with fiber, vitamins and proteins. This recipe is easy, delicious and hearty comfort. Ingredients 1 Bunch raw curly kale, removed tough ribs 1/4 cup brown lentil, boiled and cooked 1/2 Fresh lemon, juice 2 Tablespoon olive oil 1 Cup red seedless grapes 1/4 teaspoon cumin 1/4 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon pepper Preparation 1. Whisk together lemon juice, and olive oil. 2. In a mixing bowl toss together thinly chopped kale with lentil. Add lemon juice and olive oil. 3. Season with…
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Continue ReadingLoaded in nutrients and high fiber. Make ahead and eat next day. Delicious Vegan salad. Great for entertaining. Ingredients 1 Bunch curly kale, removed tough ribs 1/4 Cup fresh pineapple juice 2 Tablespoon olive oil 1 Cup pineapple, medium diced 1/3 Cup dried cramberries 1/3 Cup gloden raisins 1/3 Cup pumpking seeds 1/4 Teaspoon salt 1/4 teaspoon pepper Preparation 1. Whisk together fresh pineapple juice, and olive oil. 2. In a mixing bowl toss together very thinly chopped kale and mix with pineapple and olive oil. Add salt and pepper. 3. Add cramberries, raisins and pumpkin seeds. Toss and mix with…
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Continue ReadingAnita’s Beets-Tangerine Kale Salad Besides the kale, colorful beets make this vegetarian dish even more delicious with a sweet-tart flavor. Ingredients 2 Small beets, round up ready 1 Bunch raw kale, removed tough ribs 2 Tablespoon extra virgin olive oil 1 Teaspoon balsamic vinegar ½ Lemon juice ¼ Cup beet juice 2 4 ounce cups mandarin oranges, whole segments ¼ Cup gorgonzola cheese, crumbled ¼ Teaspoon salt ¼ Teaspoon pepper Preparation 1. Whisk together balsamic vinegar, beet juice, lemon juice and olive oil. 2. In a mixing bowl toss together small chopped pieces of kale, beets, tangerines and combine with…
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Continue ReadingHealthy chips to your kids. Baked in no time. Spend less time cooking and sit with the family. Ingredients 2 Organic russet potatoes 2 Tablespoon Olive Oil ½ Teaspoon thyme, ground 1 Teaspoon Kosher salt ½ Teaspoon freshly ground black pepper ½ Cup plain nonfat yougurt ½ Teaspoon dried mint Preparation 1. Preheat oven to 375° Fahrenheit and place unpeeled potatoes, sliced thinly with a mandolin, if you have it; otherwise use a very sharp knife. 2. Toss potatoe chips with olive oil, and lay them uniformly on a baking sheet. 3. Sprinkle with salt, pepper and ground thyme. 4. Roast…
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Continue ReadingEnjoy this classic and popular Lebanese recipe with a mix of delicious spices that will warm your heart up. When it comes to my husband it’s all about stews. It is originally made with meat but you can easily make it a healthy vegetarian dish. Ingredients 1 Bag 32 ounces frozen peas and carrots 1 Tablespoon olive oil 1 Small onion, finely diced 1 Garlic clove, minced ½ Pound ground beef or pieces 2 Cups vegetarian stock 2 Tablespoon organic tomato paste Spices ½ Teaspoon ground cinnamon ¼ Teaspoon ground nutmeg ¼ Teaspoon ground thyme ½ Teaspoon ground allspice 1…
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Continue ReadingAnita’s Kale Chicken-Avocado Salad A leafy green salad, great for your everyday diet. Jump into a new start. Delicious and healthy. Ingredients 1 Bunch curly kale (sliced into small ribbons) 2 Cups chicken, roasted 1 Avocado, medium diced ½ Fresh lemon juice ½ Fresh orange juice 2 Tablespoon extra virgin olive oil 1 Teaspoon honey mustard ¼ Teaspoon salt ¼ Teaspoon pepper ½ Cup roasted walnuts (see recipe below) Preparation for roasting walnuts 1. Set oven at 375° Fahrenheit and lay 2 cups of walnuts on a baking sheet pan. 2. Drizzle 1 tablespoon of coconut cooking oil. Add 1…
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Continue ReadingVegetarian Eggplant with Chick Peas (Lebanese Moussaka) Made of roasted eggplants (not fried) with garbanzo beans or chick peas cooked in a very delicious and rich tomato sauce. A vegetarian but very tasty dish. Enjoy! Ingredients 4 Large eggplants (not peeled completely)cut in rounds 1 12 ounce can chickpeas 1 12 ounce can organic diced tomatoes 1 Extra large onion, cut into long slices 2 Tablespoon tomato paste, dissolved in a cup with water 2 Tablespoon extra virgin olive oil 1 Teaspoon cinnamon 1 Teaspoon salt 1 Teaspoon pepper 1 Tablespoon dried cut mint Preparation 1. Lay eggplants into a glass…