Eat, pray, love

KALE QUINOA TABBOULEH
Ingredients
. 1 large handful of kale
. 1 tsp salt
. Olive oil, to drizzle
. 2 large tomatoes, diced into small pieces
. 4 sticks of celery, diced into small pieces
. ½ cup quinoa
. 1 cup water
. 1 handful of fresh parsley
. 1 handful of fresh coriander
. Fresh mint leaves

For the dressing:
. 2 tbsp olive oil
. 2 tbsp date molasses
. 2 tsp salt
. 4 tbsp lemon juice

Method
Use a knife to remove the ribs from the kale. Chop kale leaves into small bite-size pieces. Place in a bowl and sprinkle with salt, drizzle with olive oil and mix for 30 seconds until kale leaves are darker in colour. Set aside for 30 minutes.
Place the chopped kale, tomato and celery into a bowl and set aside.
Cook the quinoa in water, bring to a boil and reduce the heat to medium low. Allow the quinoa to simmer until the quinoa is fluffy and tender. Set aside to cool.
Separate the leaves from the stems for the parsley and coriander and chop well.
Add to the kale bowl, together with the quinoa. Add mint leaves and the dressing and mix well.

SALATIT ROMMAN (POMEGRANATE SALAD)
Ingredients
. 10 pomegranates
. Water, as needed
. 1 tbsp orange blossom
. 1 pomelo
. 50 gm raw pine nuts
. Mint leaves, to garnish

Method
To make the juice, de seed the pomegranates. You can cut each pomegranate in half, and pat the fruit with a wooden spoon till all the seeds come out.
Put the seeds of 8 pomegranates in a blender and blend well. Add a little water to facilitate the blending, as well as the orange blossom. Strain the juice using a sieve.
Pour the liquid evenly into small dessert cups and add the remaining pomegranates to each cup.
For more colour, you can add seasonal fruit, such as pomelo.
Garnish with raw pine nuts and some fresh mint leaves.

ZUCCHINI HUMMUS
Ingredients
. 2 cups zucchini, peeled, chopped
. ½ cup white sesame seeds
. 2 cloves garlic
. 2 tbsp tahini sauce
. 4 tbsp lemon juice
. 2 tbsp olive oil
. Salt to taste
. ½ tsp black pepper
. 1 tbsp cumin powder
. Dash of chilli powder, to garnish

Method
Blend all the ingredients in a high powered blender until smooth.
Note: you can adjust any of the ingredients according to your taste. Some like to add more lemon juice. You can add more zucchini for volume (zucchini is known to be the best ingredient that gives volume to food without influencing the flavour).

FATTET DJAJ
Ingredients
. 6 chicken breasts
. Juice of one lemon
. 1 medium-sized onion, sliced
. 1 tsp salt
. 1 tsp cardamom
. 1 tsp cinnamon
. 1 tsp black pepper
. 4 bay leaves
. 5-7 medium-sized whole wheat pita bread, cut into squares
. 3 cups brown rice
. Salt to taste
. Toasted pine nuts, to garnish
. Parsley, to garnish

For the yoghurt:
. 1 kg Greek yoghurt
. Juice of one lemon
. 1 tbsp tahini sauce
. Salt to taste

Method
For the chicken: clean the chicken with the juice of one lemon or vinegar. Rinse with water and pat dry with clean paper towels.
Place the onion in a large pot and sauté in olive oil in medium heat until golden.
Add the chicken and stir with the onion for a couple of minutes.
Add all the spices and bay leaves, and stir.
Add enough water to cover the chicken by 2-3 inches. Put the lid on and bring the water to a boil. Reduce heat and cook for 30 minutes until the chicken is soft. Set aside and let it cool.
For the rice, strain and store the chicken stock. Add 4 ½ cups of the stock in a pot. Bring to a boil and add the rice.
Cook the rice on high heat and bring to a boil. Reduce heat and simmer for 30 minutes or until cooked.
Mix the yoghurt with the lemon juice and tahini sauce. Add a dash of salt to taste. Set aside.
Preheat oven to 350°C.
Brush both sides of the pita bread with olive oil and cut into squares.
Place on a baking tray and bake for 5 minutes on each side until golden brown.
Spread the toasted bread on the bottom of a flat serving plate. Add the rice. You can pour a very small amount of the leftover chicken stock over the rice to add flavour. Pour the yoghurt over the rice. Lastly, place the chicken breast on top. Garnish with toasted pine nuts and parsley. Serve.

MEDITERRANEAN FISH STEW
Ingredients
. 150 gm salmon fillet, cubed
. 150 gm cod, cubed
. 150 gm prawns
. 150 gm calamari
. 2 tbsp salt
. 1 tsp saffron
. Olive oil, to drizzle
. 4 sticks fresh oregano
. 2 carrots, julienned
. 4 celery sticks, julienned
. ½ onion, sliced
. 1 can organic tomatoes, diced
. 1 can coconut cream
. 2 sticks fresh thyme

Method
Add the salmon, cod, prawns and calamari to a bowl. Add 1 tbsp salt, saffron and drizzle olive oil. Mix well and add oregano sticks. Set aside to rest.
In a big pot, sauté the onion in olive oil for four minutes. Add the tomatoes and bring to a boil. Add coconut cream and bring down to medium low heat.
Drop the celery and carrots into the tomato-coconut mixture and leave for seven minutes. Stir every three minutes.
Finally, drop the fish in the pot and poach for 15 minutes.
Adjust salt to taste. Serve.


CHIA ARABIYA
Ingredients
. 4 cups sweetened almond milk
. 2 tbsp honey or 100% organic maple syrup (optional, depending on how sweet you want your pudding to be)
. 1 tsp cinnamon
. 1 tsp ground cardamom
. 1 tbsp vanilla extract
. 1 tsp Turkish coffee
. 12 tbsp black chia seeds

For the garnish:
. 4 dried prunes
. 4 dried apricots
. ¼ cup pistachios
. Mint leaf for each serving

Method
In a blender, blend the almond milk, honey, cinnamon, cardamom, vanilla extract and Turkish coffee together.
Pour the liquid over the chia seeds and stir. Place the mixture overnight in the fridge.
To serve, pour the mixture into small dessert cups and sprinkle the garnish on top, right before serving.