Devilled Eggs

Devilled eggs, along with many old-fashioned comfort dishes, are popular again. They are perfect for brunch or they make a great appetizer.Using yogurt instead of mayonnaise lowers the fat and calorie count as well as adding valuable calcium and B vitamins to this recipe

Devilled eggs recipe

Ingredients:
12 organic or omega 3 eggs
1/4 cup plain organic yogurt
1 Tbsp. mild curry paste
1 tsp. sea salt
1 tsp. paprika or very finely chopped cilantro

1.Place eggs gently in a large saucepan of boiling salted water.When the water returns to a boil, cover and turn off heat.Let eggs sit in the water for 15 minutes.
(This technique for cooking hard-boiled eggs prevents a green ring from forming around the yolks).
2.Drain eggs and shake pan gently to crack the shells.Cover with cold water and chill.Gently remove shells.
3.Cut eggs in half crosswise and gently scoop out yolks.Place whites, cut side up, on a tray.Trim round bottoms slightly,if necessary,so they can stand up.
4.Mash yolks with yogurt, curry paste and salt, to taste.Pipe or spoon back into the egg whites.Dust lightly with paprika using a fine sieve, or sprinkle with cilantro.

Makes 24...

When I was growing up my mom would only make these for special occasions. Don't wait, treat yourself and make them for no reason. Your family will thank you for making them feel so special...

Enjoy!!!

Sylvie Thibert

Chickpea Guacamole Recipe

This unique chickpea guacamole is a healthy combination of hummus and avocado.These are healthy proteins, it can be combined as an accompaniment to your favorite dish.It would taste great with brown rice or quinoa.Great tasting with home made or organic nacho chips.Be daring and put some in a beautiful green salad or sandwich wrap...yummy!!!

Chickpea Guacamole Recipe

Ingredients:
1 16oz can of organic chickpeas, well rinsed and drained
1 ripe avocado
1 medium organic tomato
4 green onions(scallions), thinly sliced
1 clove garlic, minced
1 Tbsp. fresh lemon or lime juice
Sea salt and pepper , to taste
Handful of fresh cilantro(optional)

Directions:
1.Combine chickpeas, garlic and lemon juice in a food processor or strong blender. Process for about 20 seconds, or until chickpeas are slightly chopped.
2.Add flesh of ripe avocado and a pinch of sea salt and pepper.Blend again until you have a chunky mixture.
3.Transfer chunky chickpea guacamole to a bowl, gently fold in tomato and green onions (and cilantro if desired).

Enjoy this delicious, different combination guacamole (protein-rich)with your favorite organic crackers, grain dish or even as a topping or baked sweet potatoes...mmm...

Go ahead and impress your friends and family....

Enjoy!!

Sylvie Thibert

Fattoush Salad

This light salad of Lebanese origin is a big favorite.A lemon and white wine vinegar dressing makes a snappy,light lunch or dinner.

Fattoush Salad

Ingredients:
2 cups torn romaine lettuce
2 organic tomatoes, chopped
2 small cucumbers, peeled and diced
1 green bell pepper, chopped
3 green onions, minced
15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 tsp. fresh cilantro

Dressing:
1/4 cup lemon juice
2 tsp.white wine vinegar
1 pinch sea salt
1/2 tsp.lemon pepper
1/2 tsp. dried onion flakes
1 pinch celery salt
1 pinch garlic powder
1/4 cup organic olive oil

Directions:
1. Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley and cilantro into a large bowl.
2. Pour lemon juice and white wine vinegar into a small bowl.Season with salt, lemon pepper, onion flakes, celery salt and garlic powder. Stir in olive oil.
3.Gently toss salad with dressing. Adjust seasonings to taste and serve with home made nachos.

In the following video they refer to pita bread to be added to the salad....add organic nacho chips instead...just as good!!



Enjoy exploring the wonderful tastes of the world!!!

Sylvie Thibert

Baba Ganoush Recipe

This baba ganoush(eggplant dip)recipe has no oil and no tahini, making it a fat-free vegetarian and vegan appetizer or dip that you can enjoy any time! I like to spread a little baba ganoush on Ezekiel tortilla wrap with some lettuce and veggies for a quick and healthy low-fat sandwich wrap.

Baba Ganoush

Ingredients:

2 eggplants
2 Tbsp. lemon juice
5 cloves minced garlic, preferably roasted
1 tsp. onion powder
1/4 tsp. cumin
1/2 tsp. parsley

Directions:
1.Pre-heat oven to 400 degrees.
2.Slice eggplants in half and pierce with a fork in several places.Roast for about 45minutes, or until soft.Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3.In a blender or food processor, process eggplant with remaining ingredients until smooth.

For an authentic way of preparing baba ganoush view the video below.You will notice that tahini(sesame paste)is used in this recipe. Doesn't that look wonderful?



This is a very easy dip to make and really makes you explore different tastes and helps you discover a whole new world!!!

Enjoy!!

Quinoa Tabbouleh

The Lebanese cuisine includes large amounts of garlic and olive oil, often seasoned with lemon juice.Rarely a meal goes by in Lebanon that does not include these ingredients.Most often foods are either grilled, baked or sautéed in olive oil.Vegetables are often eaten raw or pickled as well as cooked.The cuisine doesn't boast an entire repertoire of sauces, if focuses on herbs, spices and the freshness of ingredients.The meals are full of robust, earthy flavors and , like most Mediterranean countries, much of what the Lebanese eat is dictated by season.
The manner in which their meals are served is an array of small dishes placed before the guests creating a rainbow of colors, flavors, textures and aromas.The meal can be as simple as pickled vegetables, hummus and bread and a variety of cooked and raw salads.

The following salad is delicious and easy to make.The Quinoa is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley.

Quinoa Tabbouleh

Ingredients
2 cups of filtered water
1 cup Quinoa grain
1 pinch of sea salt
1/4 cup organic olive oil
1/2 tsp. sea salt
1/4 cup lemon juice
3 organic tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions:
1.In a saucepan bring water to a boil.Add Quinoa and a pinch of salt.Reduce heat to low,cover and simmer for 15 minutes.Allow to cool to room temperature; fluff with fork.
2.Meanwhile,in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.Stir in cooled Quinoa.

To make an authentic Tabbouleh salad, view the video below...



Both of these recipes are delicious and I'm sure that your family and friends will enjoy the fresh taste of all the fantastic ingredients marinated together.

Enjoy!!

Sylvie Thibert

Banana Booty Bars

Along with other fruits and vegetables, consumption of bananas are associated with a reduced risk of colorectal cancer and in women, breast cancer.The juice extract prepared from the tender core treats kidney stones and high blood pressure.Bananas contain considerable amounts of vitamin B6, vitamin C and potassium.The latter makes them of particular interest to athletes who use them to quickly replenish their electrolytes.
The banana is the most well known and eaten tropical fruit.Eat at least one banana a day, they are said to contain everything a human needs and they contain all the 8 amino-acids our body cannot produce itself.

The following bars are oaty, chewy, fruity with a hint of spice and a walnut crunch. These are super yummy..and very easy to make.

Banana Booty Bars

Ingredients

Combine in a blender or mash and mix by hand:
2 Tbsp. flax seed (grind in blender or coffee grinder first) or
3 Tbsp. pre-ground flax
3 large very ripe organic bananas(about 1 1/2 cup)
1/4-1/3 cup of melted organic coconut oil
1/4 cup of organic unsweetened applesauce or pure maple syrup or agave syrup
2-4 tsp organic vanilla

Combine separately:
2 cups large flake/old fashioned rolled oats (you may also use gluten-
free quinoa flakes)
1/4-1/2 tsp. sea salt
2 tsp. cinnamon
1/8-1/4 tsp freshly grated nutmeg

Mix wet with dry. Then add:
1/2 cup walnuts (chopped roughly)
1/2 cup medjool dates (pitted and chopped roughly)
1 tsp. finely grated lemon or orange zest
2 oz dark chocolate (chopped roughly)

*If you have the time, let the batter sit for 10 minutes or longer.
*Grease a medium-sized pan and press mixture in.Bake in a pre-heated oven at 350 degrees for about 40 minutes.Allow to cool at least 10 minutes before cutting.

Enjoy these superb bars!!

They are great for breakfast or mid-morning snack...

Sylvie Thibert