What is rejuvelac you ask? Learn about this fermented beverage and how to make it using just two ingredients. Great for anyone wanting a digestive aid, here’s you answer.
Iraqi style Lemony Chard & Turnip Soup
Another recipe from my sis in law. First time turned out too thick because I used too much rice. This time my husband said it tasted just like his sister’s recipe. Enjoy!
Turnip soup “Hami Shalgum”
4 T of evoo or if you want to be ultra healthy use vegetable stock.
2 bunches of chard, ends removed and split down the middle and sliced into strips
2 cups of peeled,cubed, turnip
1 small can tomato paste
½ cup washed basmati rice, soaked in hot water 20 minutes
½ tsp salt
10 tbs lemon juice
6 cups of water
Saute chard in evoo until wilted. About 10 minutes. Add turnip and stir constantly. Cook two minutes. Add the tomato paste and mix well. Cook two minutes. Turn up the heat and add the water and bring to a boil. Add the drained rice and bring to a boil again. Reduce the heat and cook covered mostly 10-15 or until the turnips are tender. Add the salt and lemon and serve.
Lentils & Rice
from my Iraqi Sis in law
1.25 cups of lentils
.75 cups of basmati rice ( I use brown)
.5 tsp himilayan salt
4 cups of water
Throw in a rice cooker until water is absorbed.
Lemony Lentil Soup
In my husband’s home country, there are restaurants that open for laborers at 4am and all they serve is lentil soup and bread. They call it “Addas” in Iraq. Here’s my recipe for Arabic style addas
1 box of vegetable broth 32 oz
2 cups of water
2 cups of dried brown lentils
1 onion chopped
3 cloves of garlic chopped
1/2 tsp pink himilayan salt
3 dried lemons
4 bay leaves
Cook all of the above together at medium heat until the lentils and lemons are soft about 30 minutes. Remove the bay leaves and process slightly with stick blender or in a blender.
Now that I’m done with my dreaded Biostats class, I have so much more free time. What to do, what to do…bake cookies of course! But, I have to be careful about baked goods now that I’m not eating any refined flours or added sugars. That pretty much cuts out 99% of all recipes.
Soup for YOU! ….butternet squash
The perfect temperature for roasting veggies is 500 degrees.
Roast one butternut squash (halved lengthwise and seeds scooped out) at 500F until golden brown. Let cool completely.
Scoop out the squash and put it in a saucepan. Add one box of veggie stock, 2 cups almond milk. Process with immersion blender and heat. Add 1/2 tsp of nutmeg and cinnamon and serve.
Spaghetti Squash and Spicy Tomato Sauce
Loving the fall harvest. Spaghetti squash for dinner tonight. It’s so easy and such a cheap meal. Slice in half lengthwise, scoop out the seeds and bake at 350 until soft to the fork. TIme will vary based on the size of the squash but about 40 minutes usually.
Make your own sauce so you don’t have to eat all the chemicals and sugar in jarred sauce. I usually start by carmelizing an entire onion in evoo, adding 3 or four cloves of garlic, sliced. Then a bell pepper, diced. If you’re in a hurry you can use a 15 oz tin of tomatoes, but it’s better just cook your own. Add some water if you cook your own. You’ll need about seven tomatoes and 4 cups of water. Saute 20 minutes. Add 3 bay leaves, 1 tsp of oregano, rosemary, and basil. Add 1/2 tsp crushed red pepper and a few twists of crushed black pepper. Add some himilayan pink salt (and throw away all your white salt!) to taste. Add one can of tomato paste and you’re finished.