A Super Delicious Super Food: Quinoa

For my health advice column in the newspaper this week, the question was referring to Quinoa as a gluten free food. Along with the request from a friend for my quinoa recipe, I thought I’d put up the recipe (I know I put this before but I altered it a bit, and added the advice). So I’ll share the advice response here too, followed by the recipe, which is dedicated to a special friend.  😉 

This recipe is gluten free, dairy free (don’t top with Organic Greek Yogurt/ Organic sour cream), and vegetarian, yet high in protein.

I have to say, although this is yummy, this is not my favorite recipe for quinoa. My favorite is cooked without tomato paste or corn, and topped with a bunch of avocados.  I’ll have that step by step recipe soon .:)

My response to the question in my weekly health advice column:

Today almost everyone is struggling with a food allergy or intolerance. While one person is lactose intolerant, another is allergic to nuts, and a third is struggling with celiac disease. Knowing what to eat and what to avoid could really help one cure their body.

Quinoa is growing in popularity, and when you take a deep look at its health benefits you’ll know exactly why. For those unfamiliar with this seed, quinoa is a grain like crop. Quinoa sure is gluten free, so those with celiac disease or wheat intolerance should feel comfortable enjoying this grain.

Quinoa contains many essential protein amino acids, and is high in many essential vitamins and minerals including manganese, iron, and calcium. For those with arthritis, do add quinoa in your diet for it helps lower inflammation in the body. Plus, while quinoa is high in protein and fiber, it’s very low in fat and is quite filling. So what’s not to like about this super-seed?

Quinoa is prepared very similar to rice. Usually one cup of the grain takes two cups of water for it to be tender.

I love using quinoa in desserts as well as main dishes. I even occasionally replace burghul (cracked wheat) in my homemade taboulli salad with quinoa. You can replace your usual bowl of oatmeal with cooked quinoa topped with cinnamon, nutmeg, raw walnuts, raisins, and Organic Raw honey.

As a main dish I cook Quinoa and allow it to cool. I add a variety of vegetables, Extra Virgin Olive Oil, Organic Flaxseed Oil, and of course top it with lots of fresh ripe avocadoes. Or as a variation I do a “Mexican quinoa” salad with black beans, tomato paste, and delicious spices. It’s easy to play around with this seed, and I assure you once you add it to your diet you wouldn’t be able to go on without it. 

Quinoa on the left. Barley spinach (recipe to come later) on the right.

Quinoa on the left. Barley spinach (recipe to come later) on the right.

 

Noory’s Gone Mexican Quinoa

Ingredients:

1 cup Organic Quinoa rinsed

2 cans black beans, rinsed and soaked

1 bag frozen Organic, non-GMO corn

1 bag Organic Chopped Spinach

1 can Organic tomato paste

1 can Organic diced tomatoes (spicy if desired!)

Himalayan Pink Salt or Real Salt, mustard, black pepper, rosemary, cayenne pepper, and cajun

Water for cooking (approximately 4-5 cups)

Organic Sour Cream or Organic Grass-Fed Greek Yogurt (optional)

Fresh cilantro, chopped for garnish

 

Directions:

  1. In a large skillet (with lid) place corn, spinach, and washed black beans with 2 cups water. Simmer on medium heat.
  2. Add tomatoes, tomato paste, spices as desired, and rinsed Quinoa. Mix well. Add enough water (2 inches above) Cover and allow to cook 15 minutes, stirring occasionally if necessary. Once Quinoa is tenderly cooked it will be transparent in color.
  3. Fluff with a fork and serve warm. My suggested serving, a dollop of certified Organic sour cream/Greek Yogurt and the fresh chopped cilantro!
  4. Enjoy!

P.S: This tastes delicious alone or as a dip with clean ingredient tortilla chips! (Pick Organic when possible ;))

To Drink or Not to Drink?

I was driving home from my personal training session (gaining weight :)) at the gym after realizing I forgot my protein shake at home and was heading to University afterwards. I recalled a friend mentioning drinking a protein smoothie at Starbucks, and kept debating in my head whether to grab one or not. I passed by Starbucks and decided I’d give it a shot. They had two flavors, strawberry and orange mango. I’m a fan of anything that has to do with mango, and decided I’d give it a shot. I grabbed my usual dry roasted almonds for an extra protein punch. She handed over my drink as she finished writing my name on it. “What’s inside the cup is not so personalized“, I thought.

I took a sip of the drink and found it to be very, very sweet. Is this really a protein drink? Yikes. I knew they didn’t stick in real fresh mangoes, except the half banana she peeled and tossed in at the end. It tasted like sugary melted ice cream to me. I ended up sticking with the almonds and thought I’ll rather lack my protein shake than drink this stuff.

Starbucks "protein" smoothie

Starbucks “protein” smoothie

I was very thankful later that day after doing research and learning that this protein smoothie was nothing but a chemical based powder they use, with milk, half a banana and deception.

So I usually have regular protein powder with organic grass-fed milk or unsweetened almond milk. At times I spice things up and make a specialty.

Here I had organic frozen raspberries, RAW protein powder, a dash of chia seeds, flax seeds, and yes, raw walnuts for omega-3 , fiber, and protein boost. Of course, I had to add frozen organic mango chunks. I love mangoes!

Mangos <3

Mangos ❤

Here I had frozen organic berries, flaxseeds, and milk along with the RAW protein powder.

Organic frozen berries & RAW protein

Organic frozen berries & RAW protein

What’s up with my RAW Meal protein powder you may ask? Well, let’s begin with saying not everyone will like the taste. One friend told me it smells like cattle food grass and wouldn’t bother tasting it. More for me. Well, check out the label and you’ll see exactly why.

=) My friend calls this "cattle food" because of it's grassy color, smell, etc. Yeah, it's organic!

=) My friend calls this “cattle food” because of it’s grassy color, smell, etc. Yeah, it’s organic!

Now you know why she calls it cattle food? RAW sprouts...

Now you know why she calls it cattle food? RAW sprouts…

My Specialty Protein Drinks 

3/4-1 cup Organic/grass-fed milk or unsweetened almond milk (or coconut)*

1 cup frozen organic berries

1/4 cup frozen organic mango chunks

2 scoops RAW MEAL (Or any protein powder if you can’t handle RAW)

1 tablespoon freshly ground organic whole flaxseeds

1 teaspoon raw chia seeds

1 teaspooon organic hemp seeds

Optional: top with chunks of raw walnuts/seeds/ or chunks of fruit (organic mango, organic raspberries, etc)

Place all your ingredients in the hand blender cup (or a blender if you don’t have a hand blender and cup) and blend until smooth and well mixed. Enjoy! I like mine thick and try putting less milk* so it’s not too watery. It tastes better than ice cream!!

Raw meal w/ organic berries blend and raw walnuts...My specialty.

Raw meal w/ organic berries blend, mango chunks, and raw walnuts…My specialty.

Yeah I was using super mass :)

Yeah I was using super mass to gain weight. I bought the RAW as an alternative though.

Chockfull of Ingredients in Your Chocolate Ice Cream

Children scream for ice cream, and adults simply reach for it without sound. As a child I loved ice cream, until I realized what I was being fed. Turning over the container merely scares me, especially with the paragraph comprised of ingredients I can’t pronounce. So what’s in ice cream that’s a hazard to our health? Simply, too many things for me to cover, but I’ll give you a taste of it.

Carrageenan is found in almost every ice cream or frozen yogurt brand out there. It’s used as a thickening agent to make your treat nice and thick, but can also cause harmful effects on your body including cancer.  Is it worth it? Not when you can make an alternative, which I will share below.

Many frozen treats have coloring, including red 40, blue lake 1, yellow lake 5. As I’ve stated numerously, this sounds like I’m in an art classroom, not in the kitchen eating dessert. Food colorings are proven to be harmful by the FDA and have proven to cause ADHD in children.  According to labelwatch.com the CSPI, Center for Science in the Public Interest, recommends avoiding all artificial food coloring.

Watch out for the famous high fructose corn syrup, I don’t even want to get into this. I don’t believe that all sugar is created equally, and if you believe so, well read on. In no way, shape, or form do I consider that Organic Raw Honey or even dates can be on the same scale as high fructose corn syrup. While honey and dates are natural, and have plenty of health benefits, high fructose corn syrup comes from GMO ingredients. What’s to compare?

So as a treat I’ve transformed my regular frozen banana ice cream into “chocolate” banana ice cream using carob powder instead of cocoa powder for a few added health benefits. The texture is merely the same as the store bought chocolate ice cream, but the after-feeling is incomparable. This is dairy free, gluten free, soy free, additive free, added-sugar free, and most importantly guilt free. Oh and don’t forget, this has only 3 ingredients, while the majority of store-bought ice cream has a minimum of  15.

Top with organic berries, raw walnuts, carob chips, etc.

Top with organic berries, raw walnuts, carob chips, etc.

Ingredients:

4-5 frozen bananas peeled and pre-sliced *

½ cup milk (I used unsweetened almond milk, the fat adds to the creaminess)

1/3-1/2 cup carob powder (you can use this amazing raw cocoa powder)

Directions: (can’t get easier than this!)

STEP 1:

Place your frozen bananas, carob powder and almond milk in the food processor and pulse until creamy.

You may need to stop and scrap the sides a few times with a spatula (please, unplug the machine while doing so, you don’t want to accidently turn it on).

Unsweetened almond milk, frozen bananas, and carob powder.

Unsweetened almond milk, frozen bananas, and carob powder.

Place frozen bananas,  milk, and carob powder in food processor. 

Place frozen bananas, milk, and carob powder in food processor.

Yes, it's nice and creamy.

Yes, it’s nice and creamy.

Thick and creamy texture.

Thick and creamy texture.

STEP 2:

Serve in desired bowls. Top with fresh berries, mango, or other fruit, and if you’re a nut-a-holic like me, pile on raw walnuts, pistachios, or cashews. Toppings are unlimited, there are no rules. 😉

:) Yummy taste, and no damage to your health.

🙂 Yummy taste, and no damage to your health.

*The best way to have your frozen bananas is this: every time you have over-ripe bananas in your fruit plate peel them, slice them, and place them single layered in a tuber ware. Freeze them and whenever you’re in the mood for ice cream take them out and use them for such recipe.

Now, that’s ice cream to scream for. 😉

A Twist on Mujaddarah: Lentils Gone Right

A Vegetarian Nutritionally Dense Meal

Side view.

Side view.

 

Mujaddarah is a popular Middle Eastern dish made of brown lentils and rice. Some variations serve it with tomato sauce while others prefer plain yogurt. In the past I used to make Mujaddarah with brown lentils and rice topped with browned onions, aside organic plain yogurt and a diced salad. Today I took the recipe on a twist.

My father purchased Certified Organic Basmati Brown Rice and I wanted to give it a try with this dish. I know that it takes longer to cook so I soaked it for 1 hour in water. Instead of just onions on top I threw in red, orange, yellow and green bell peppers as well as fresh chopped parsley. I have to say my entire family was pleased with this dish.

Lentils are very beneficial, high in both protein and fiber and known for heart benefits. Throwing in brown rice adds fiber and whole grains too. Aside I made a salad with avocados (my favorite!), fresh parsley, lettuce, tomatoes, and bell peppers. I topped it with some hot sauce and had a delicious yet nutritious meal!  

 If you’re a person who gets bloated or GI issues from eating lentils and beans, I highly recommend that instead of running away from them, try soaking them or buying pre-sproated lentils. 

Ingredients:
2 cups brown lentils, soaked and washed

2 cups Certified Organic Brown Basmati Rice, soaked

Himalayan Pink Salt, Ground Cumin, other spices of your choice for taste

5 medium onions sliced intro long strips

1 red, yellow, green, and orange bell pepper sliced into strips, organic 

Extra Virgin Olive Oil or Organic Virgin Coconut Oil

 

Directions:

  1. Soak the brown rice and lentils in separate bowls for 1 hour.
  2. In a pot put about 6 cups water and add brown lentils. Boil on high heat for 15 minutes. Add the brown rice and spices and allow to boil for about 10 more minutes (until tender).
  3. When the water goes down cover and lower the heat for 5-7 minutes

    IMAG6498

    Brown lentils & Organic Brown Rice cooking until tender

  4. Put the oil, onions and peppers  in a skillet and stir fry on high heat until the onions brown well
Skillet w/ oil, bell peppers, onions, and chopped parsley.

Skillet w/ oil, bell peppers, onions, and chopped parsley.

       5. Place the Mujaddarah in a serving platter. Top with onion mixture.

 

Mujadarah gone right.

Mujadarah gone right. Top it w/ the onion & pepper mix.

 

             6. Serve with salad, grass-fed yogurt, and hot sauce if desired.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

Noory’s Heavenly Sunnah Bites

 

OK, as promised to my friends who tried these, here is my recipe for the mini brownie bites. I know everyone likes brownies, but sometimes in little bites things taste even better. Top it with sunnah “caramel” sauce that doesn’t make you crash and well, you found the perfect recipe for a sweet treat.  This is a whole food dessert, no sentence long preservatives and chemicals necessary. Layan loved these the most. 

Guilt free.

Guilt free. Good stuff.

Ingredients:

My Same Old Black Bean Brownie Ingredients (varied a bit for this recipe’s texture):

1/3 Cup Organic Sweet Potato Puree (pumpkin works just fine)

2 Tbsp Organic Cashew Butter, Almond Butter or my favorite Walnut Butter (or even peanut butter works)

1 Can Black Beans, washed and drained

2 egg yolks and 1 whole egg, Certified Organic/pasture-raised 

1 1/2 tbsps Organic Virgin Coconut Oil

1/4 Cup Organic Carob Powder

½ tsp Baking Soda

1/8 Tsp Himalayan Pink Salt or Celtic Sea Salt

4 Tbsp Organic Raw Honey, dates, or Organic Coconut Palm Sugar

1/4 clean-ingredient carob chips (choc chips can replace it just fine if you prefer) 

 1 teaspoon whole black seeds (the powerful seed!)

From the Sunnah Caramel Sauce Ingredients:

1 cup pitted dates (balah or fresh)

3 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar

2 Tbsp Organic Cashew Butter (or my favorite walnut butter!)

1/2 Tsp Himalayan Pink Salt or Celtic Sea Salt

2 Tbsp Organic Virgin Coconut Oil

 

Nut Topping

24 Whole Cashews or Raw Walnuts

 

Directions:

  1. Preheat your oven to 350F. Spray your mini muffin baking cups with olive oil spray.
  2. Place all Brownie Ingredients into your food processor and blend until smooth. Pulse it well. 

    Place all the brownie ingredients in the food processor.

    Place all the brownie ingredients in the food processor. I pulse it for a few mins.

  3. Spoon batter evenly into the mini muffin tin. You’re welcome to grease your pan with organic coconut oil. Bake for 18-20 minutes.

    Fill the muffin tin with batter.

    Fill the muffin tin with batter. 

  4. Let the brownies set for a few minutes and cool before adding the sunnah caramel sauce.
  5. Place all Sunnah Caramel Sauce Ingredients into your food processor and blend until smooth stopping to scrape down the sides so you don’t end up with uneven chunks. 
    Place caramel sauce ingredients in food processor.

    Place sunnah caramel sauce ingredients in food processor.

    Scrape the sides down and allow it to become smooth.

    Scrape the sides down and allow it to become creamy and smooth.

  6. Add sunnah caramel to the top of each mini brownie. Top each with a single Cashew or raw Walnut. 

    Top w/ sunnah caramel

    Top w/ sunnah caramel

  7. Bismillah and enjoy!

 

zoom

zoom

Black Bean brownie bites with "sunnah caramel" sauce.

Black Bean brownie bites with “sunnah caramel” sauce.

Noor's Clean Black Bean Brownie w/ Sunnah "Caramel" Drizzle

Noor’s Clean Black Bean Brownie w/ Sunnah “Caramel” Drizzle. Rectangular shape, same dough.

Mini Anise Date Bites

 

So I took my mother’s popular anise date bars and turned them into mini tart-lets, with no gluten, added sugar, eggs, or dairy. So this is a perfect recipe with people who have intolerance or allergies.

My FAVORITE part about this recipe- you simply toss everything in the food processor- just like my famous black bean brownies. Speaking of brownies, next post up: mini brownie tart-lets with a unique specialty topping.

For now, back to the date bites. 

Almost every ingredient has wonderful benefits, yes, including the pink salt. It’s the only salt I use, close to nature, full of nutrients, and wonderful in taste.

 

Yansoon (anise) Cookie Ingredients:

1 1/2 cups Almond Flour
1/4 cup Organic RAW honey
1/4 cup Organic Virgin Coconut Oil
1/4 tsp Baking Soda
Dash of Himalayan Pink Salt or Unrefined Sea Salt
2 tablespoons Organic flax seed (ground or whole)
1 tablespoon Anise Seed
1 tablespoon ground anise (I grind the seeds fresh)

Date Sauce Ingredients:

1 pack fresh dates ground (pureed without pits)
Cup  fresh squeezed orange juice (or coconut milk/almond milk) 

Walnuts to top

 

Directions:

Pre-heat oven to 350 F.  Grease your mini muffin tin with coconut oil.

Place all yansoon cookie ingredients in the food processor until dough like.

Place all yansoon cookie ingredients in the food processor until dough like.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

BAKE for 6-7 minutes

On your stove-top in a small sauce pan melt together your date filling ingredients.

On your stove-top in a small sauce pan melt together your date filling ingredients.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

:)

Allow to cool and serve. 🙂

Yum.

Yum.

 

Tea Please

Okay so the past few months I’ve had a daily dose or two of some Starbucks tea. While my friend would order a green tea with raspberry syrup and lemonade, I opted for an unsweetened iced green tea. Eventually I started ordering it with no “H2O” to make it stronger.

Just today my friend decided to try making her raspberry tea at home and purchased an entire bottle of the Starbucks raspberry syrup from Starbucks. Lol. I read the ingredients and freaked out. I knew it was bad, that’s why I didn’t get it in my order prior. But now I was confirming how bad it was. First ingredient read: sugar- and it got worse. Red dye, potassium sorbate, and more long multisyllabic words I only recognized as chemicals. It sounded more like a bathroom cleaner product than “food”. It’s not only Starbucks with such, but whenever you purchase drinks from restaurants you need to be wary. 

Anyway….the competition went on. We used my usual organic green tea from home, and made an entire jug. After it cooled down she added lemonade and raspberry syrup, creating the ultimate same old drink.

I took on a different role. I squeezed fresh lime and lemon and added it to my tea. Then an idea hit me. I opened the freezer and grabbed bag of my frozen organic raspberries. I smashed them in a sandwich bag and threw them in my tea. I “shake the bottle” well since at Starbucks they are known as “Shaken ice tea” since they literally shake them well.

Point is, I loved my tea and was impressed. I couldn’t tell a difference in the color between the two. Other than the pieces in the bottom of my cup, which I enjoyed coming up the straw, they were twins.

 

Sure here’s the recipe.

2 cups organic green tea brewed

Water as you prefer

Ice cubes

¼- 1/3 cup fresh lemon or lime juice

¾ cup smashed frozen raspberries

 

Brew the tea and add it with the water, lemon juice, water, and raspberries. Shake well. Add the ice. Enjoy.

*If you dislike little raspberry bites floating in your cup you could sift it. 

My tea :) Unsweetened Organic Green Tea, fresh lemon and lime, and organic raspberries.

My tea 🙂
Unsweetened Organic Green Tea, fresh lemon and lime, and organic raspberries.

Can you tell which is which? ;)

Can you tell which is which? 😉

Read your ingredients my friend!

Read your ingredients my friend!

Extra raspberries and floating limes...

Extra raspberries and floating limes…

Noor’s Crust-less Clean Pumpkin Treat

I just love pumpkin, in everything. I make pumpkin cookies, cakes, breads, pies, and well this sort of treat that falls between a fudgy brownie and a pie, without a crust. Pumpkin is very high in Vitamin A, beta-carotene, and fiber. It’s very easy and best of all requires no flour, refined sugar, evaporated milk, or even a crust!  

Ingredients:
16 oz 100% Organic Pure Pumpkin or this Organic Pumpkin Puree I like to use too

2 Organic/pasture-raised eggs

1 medium banana

½ cup raw walnuts, ground* and some chunks

½ cup raw almonds ground or almond meal*

1 tablespoon ground organic cinnamon

1 teaspoon baking powder (I only buy aluminum free)

1 teaspoon baking soda

*Use a food processor or a small coffee grinder to grind the nuts. If you dislike the feeling of chunky walnuts in your usual brownies or desserts, grind them completely as you would with the almonds. 

Directions:

STEP 1 
Preheat the oven to 400 degrees. Grease a spring form or 9inch pan.Ground raw walnuts and almonds using your food processor or grinder.

Image

Raw walnuts and almonds

Image

Place in the grinder, and make almonds fine as powder. Feel free to completely grind your walnuts as well (I kept big walnut chunks for a crunch).

Image

Just like that…

STEP 2

Mix all the (dry) last five ingredients (ground nuts and spices) in a large mixing bowl.

Image

Mix ground walnuts, ground almonds, cinnamon, baking powder, and baking soda in a large bowl.

STEP 3
Stir in pumpkin and eggs.

Image

1 ingredient: 100% Organic Pumpkin Puree 😉

Image

Add pumpkin and 2 eggs.

STEP 4
Mash the banana in a separate bowl, add and mix.

Image

Mash the banana with a fork.

STEP 5
Place in the baking pan for 25 minutes.
Allow to cool and serve. 

Image

I used a spring-form pan, you can use any kind.

Image

Baked…

This is what I like about spring-form pans.

This is what I like about spring-form pans.

Image

Slice and eat.

Image

Enjoy with a cup of tea! 🙂

Easiest Luscious Garlic

The benefits of garlic are vast, and the more I research and learn about them, the more I eat them! I now put fresh garlic in almost every dish I make, soups, salads, dressings, and main dishes. The best way to eat garlic is fresh of course, much better than ground or granulated. So this recipe is from my mom, and we enjoy altering it every now and then. The spices you can throw on these are unlimited! You want them spicy then throw on some red pepper, and if you prefer simplicity then salt and pepper do the job. I enjoy adding cayenne pepper, Layan doesn’t eat from it anyway. 😉

*A special fresh garlic salad and dressing coming soon! 😉

Ingredients:

8-10 fresh garlic heads

Extra virgin olive oil (amount as desired, usually a teaspoon per garlic head is sufficient)

Himalayan Pink Salt/Celtic Sea Salt

Black Pepper

Rosemary ground (I grind this fresh)

Red Pepper, ground mustard seed, crushed pepper* optional

Directions:
Preheat your oven to 350 degrees. Cut the top of the garlic straight with a knife allowing the cloves to peek through. Top with extra virgin olive oil followed by the seasonings (Putting the spices first will cause them to not stick).

Place a wax paper on top of a piece of foil and wrap well, making sure the wax paper won’t stick out. Close it tightly at the top. Do each garlic individually wrapped using the same method. Bake for about 20-25 minutes. Enjoy!

Props to my bro again for letting me use his amazing DSLR mashaAllah :-)

Props to my bro again for letting me use his amazing DSLR mashaAllah 🙂

Examine the wax topped with foil, wrapped tightly at the top.

Examine the wax topped with foil, wrapped tightly at the top.

:)

🙂

Noor’s Lemony Veggie Grape Leaves

Grape Leaves are a very popular dish in my culture. I made these two shown below a year ago while down South visiting my favorite uncle, and this is one of his favorite dishes so my sister and I got down to business. They are usually made with rice, ground beef, tomatoes, and parsley, but being a cook, I enjoy playing around with different ingredients (usually to make dishes healthier). This recipe is vegetarian and very tasty! Feel free to use any veggies or meat for the filling that you feel suit. (I’ll definitely make a step by step post for these in the near future, since many people question the rolling process). 😉

Homemade, veggie full, lemon topped grapeleaves.

Homemade, veggie full, lemon topped grapeleaves.

Ingredients:

2 jars grape leaves, washed

2 cups washed rice, brown rice, or burghul (cracked wheat)

1 cup lemon juice fresh squeezed

½- ¾ cup extra virgin olive oil

2 large tomatoes

1 bunch fresh parsley

2 bunches green onions

5 cloves fresh garlic pounded

1-2 red, yellow, green bell peppers (optional, and organic preferred)

1 tablespoon fresh or dried mint

1 teaspoon Himalayan Pink Salt

¼ tsp cumin, ground

1 teaspoon all spice (7 spice) My mom makes this fresh at home. 

2 teaspoons onion powder

Directions:

  1. Wash brown rice/burghul well in a large mixing bowl.
  2. Wash and chop tomatoes, parsley, green onions, fresh garlic ground, and optional bell peppers. Add to mixing bowl.
  3. Add lemon juice, EVOO, and spices. Mix well.
  4. Roll into the grape leaves by placing a small line of filling the middle, folding the edges, and rolling tightly. Stack and cook in a pressure cooker about 45-60 minutes.
  5. Enjoy it with cucumber yogurt salad!

Previous Older Entries Next Newer Entries

Click to follow this blog and receive notifications of new posts by email. My healthy recipes and food investigation will be sent straight to your email, in case you get off track. :)

Disclaimer

©2014 Noor Salem- All rights reserved. This information on this blog, blackbeanbrownies.wordpress.com is provided for educational and informational purposes only, and not meant to diagnose, treat, or cure any disease, or any other physical or mental ailment of the human body. ALWAYS seek consultation from your physician or health care provider for any medical related questions, or before initiating any diet or health program, trying a new food product, dietary change, supplement, or exercise. All content and images on blackbeanbrownies.wordpress.com may not be reproduced or distributed unless permitted in writing. Noor Salem and blackbeanbrownies.wordpress.com disclaim liability for any misinterpretation or misuse of any information provided here or from any injury, sickness, or damage from the use of any recommended products. This information is not provided to replace seeking a licensed physician or health care provider.