Umami, healthy satisfying Vermicelli rice noodles, an explosion of flavors in every bite and the best part... it is ready in less than twenty minutes.
Tuesday, January 5, 2021
Sunday, July 5, 2020
Spicy Chicken Fajitas
When you want the full flavors of a Mexican dish in less than thirty minutes, an explosion of flavors, simple, healthy and the best part... easy.
Msabbaha or Mashawsha
I am absolutely crazy about Msabbaha, it is a variation of hummus very popular in the Levant, it is creamy delicious!
Labneh
Have you ever thought having fresh Labneh for a snack or a side dish? Creamy delicious tangy full of probiotics, so easy to make it, you can have Labneh with fruits, vegetables, olives, capers or simply with some golden extra virgin olive oil, try it and you will have another concept about snacks.
Monday, June 15, 2020
Wednesday, June 10, 2020
Thursday, June 4, 2020
All Natural Mango Tartlalets.
It is by far one of my best desert recipe, so delicious for its simplicity.
Sunday, May 31, 2020
My book, a labor of love.
I confess, I love cooking, cooking healthy tasty food. I remember when I was maybe 16 years old, I was very athletic, waking up early and walk to my sport-club near my house, I loved that walk specially walking by this super cool natural restaurant named Nectar. There was something about the fresh aroma coming out of that small charming place in the early mornings that I got hooked. Something happened, I believe G-d introduced me to my passion, healthy natural foods.I didn't know what to do, I wanted to eat that kind of food everyday, learn to cook the type of food they were cooking in that restaurant, fresh, vibrant, cooked, raw, whatever that was, I wanted it.
One morning I decided to walk in and order a lemonade just to observe the place and of course... the menu. Keep in mind that I was young, a student, no income just a little money my mom used to give me to buy a smoothie at the club. So I ordered a lemonade, the waiter asked me if I would like to order anything else, I told him I was not sure but I would like to take a look at the menu, boy I am glad I did! I studied that menu like if I was studying for a test in school. I noticed there was no white rice just brown rice, lots of grains, ginger, all sort of amazing salads and dressings, well the rest is history.
Years later I found myself cooking for my friends at dinners and parties, they just love my way to cook, Brazilian, Mexican, Middle Eastern dishes, my food, my recipes. They were asking me for my recipes and I shared with them, writing recipes by email sending to them every time they asked me for. One day after some twenty years of cooking and sharing my recipes I decided to put all together in a book or at least the most successful ones. How am I going to write and self publish a book? Well, I did, with the help of G-d I did it. I wanted the pictures of my recipes on the left page, the recipes on the right, yes every dish with pictures just the it supposed to be. A photographer? Yes, I was the one taking the pictures of the final results at my kitchen, in a specific time of the day because of the natural light coming from my kitchen's window. I prepared my meal and before eating it I took a number of pictures of the dish (I was going to have for lunch). My everyday lunch I cooked was going to be photographed and edited at the same day. It took me one year to put my book together on my own from cover to cover page by page, some days of frustration, some days of joy, it was a challenge writing a book for the first time but worth it every drop of sweat, recipes are gluten free, some vegan, some vegetarian, some keto, all very healthy, tasty and of course...easy, a true labor of love.
Saturday, May 30, 2020
Mediterranean Lentil Salad
I eat lentils almost everyday, I know how healthy and important lentils are to our diets, they are one of the world's healthiest food. Rich in proteins, iron, B 12. Each ingredient on my dishes has a nutritional reason to be in there. This warm lentil salad will change the way you see lentils, I guarantee you.
Tuesday, January 9, 2018
Breaded Red Snapper, naturally Gluten Free!
Yes, it is gluten free! One of many thoughts I had when I
became gluten free was, what about my breaded fish fillets? Worry no more! This
recipe is just as good, it is actually even better and healthier, forget about
bread crumbs. Gluten free corn crumbs will do the trick pretty well, try
it!
Ingredients:
2 tbsp olive oil, divided
1 red snapper fillet, boned (about 8 oz)
1 cup GF corn flakes crumbs (I use Southern Homestyle brand)
½ tsp garlic powder
½ tsp kosher salt
½ tsp pepper
1 egg, beaten
Wedges of lime
2 cups roughly chopped kale
1 avocado, scooped and sliced
½ cup small cherry tomatoes cut in halves
I/2 of a red onion thinly sliced
Dash of salt
Dash of pepper
Beat the egg in a shallow dish. Mix the corn crumbs, garlic powder, ½ tsp
salt and ½ teaspoon black pepper in another shallow dish. Dredge fish fillet
first in the egg dish and coat. Then coat completely with the crumbs mixture.
Place a nonstick skillet over medium heat. Add olive oil.
When the oil is hot, gently place the fish and cook until golden and crisp, 3
minutes. Carefully turn and cook until golden on the other side, about 3 more
minutes. Red Snappers are a very tender kind of fish and it will cook pretty
quickly.
In a serving dish arrange the salad and lime wedges on the
side. Place the fish fillet in the center and serve. The best way to start with
this delicious dish is by squeezing a wedge of lime over the fish. For the salad, add salt and pepper as you
desire, drizzle the extra virgin olive oil and squeeze a wedge of lime over.
This recipe is simple and tasty. This is the authentic way we
eat fish in Brazil, no need for heavy sauces. Just squeeze the lime! Enjoy!
Monday, December 25, 2017
Malabi, an Israeli dessert.
Crazy delicious! This Israeli dessert besides being delicious is a hit every time I make it, trust me.
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