Vavishkah

For this recipe you need: • 1 Spaghetti squash • 500 gr Ground beef • 185 gr (1 cup) Diced bell pepper • 1 Small onion, thinly sliced • 2 Cloves of garlic • 120 gr Ricotta • 70 gr Grated parmigiano • Half tsp Turmeric, optional • Half tsp Sweet paprika • Salt & pepper to taste • 2 tbs Olive oil

For this recipe you need: 2 Cornish hen 100 gr (1 stalk) celery, roughly chopped 100 gr carrot, cut in stripes 2 medium eggplants, peeled* 4 cloves of garlic 1 small onion, sliced 300 gr sweet peppers 4 cups (850 gr) rice, I am using Jasmine rice 200 gr dried plums, rinsed - can be substituted with fresh plums or cranberries 3 cups of warm water 4 tbs olive oil salt and pepper, to taste For the marinade you need: ** 2 tbs chopped parsley, cilantro, and dill 2 tsp mustard 2 tsp hot sauce 8 tsp olive oil *In advance slice the eggplants length-wise (1 inch (2 cm) thick) and salt them liberally and allow them to drain for an hour or so, then tap dry and use them as instructed in the video. This draws out excess moisture and the bitterness along with it. ** Mix all the ingredients well and marinate the Cornish hens with it. Preferably leave the marinated chickens in the fridge for few hours or overnight to absorb the flavors. Please make sure to use an oven proof pot. Cast iron is preferred.

#Healthyfood Ricotta Wafer Cake

For this recipe you need: Rice 2 cups (400 gr) Peeled and cubed Butternut Squash 900 gr Thinly sliced Onion 1 medium Garlic 2 cloves Nutmeg 1/8 tsp Cinnamon ¼ tsp Turmeric (optional) ¼ tsp Olive oil 4 tbs Salt and pepper to taste Walnut to garnish 1. Put a large pan over medium-low heat and add some olive oil to it. Add the onions and garlic and sauté for 5-10 min or until the onions are translucent. Stir occasionally. 2. Take the garlic out but if you don't mind the garlicky taste, leave them in. 3. Push the onions to the side of the pan and then add in the butternut squash cubes and the spices. Put the onions on top of the squashes so they don't burn. Sauté for about 20 minutes or until the squashes are relatively soft. If they start to stick to the pan, add a splash of water to avoid burning - Do not overcook the squashes as they will cook further when added to the rice. 4. In the meantime, rinse the rice and put it in a pot with some water (usually the ratio is 1 cup rice to two cups water but check the package to be sure) on medium-high heat. Bring to a boil and then reduce the heat to medium. Let it boil for about 5 -10 min or until the rice is tender. remember we do not want our rice to be fully cooked at this point. 5. Strain the rice and pour some cold water on it to stop the rice from cooking further. 6. Get a medium size pot ready and put it on medium low heat. Add some olive oil to the pot and when hot enough place one layer of rice in it and then one layer of squash. Repeat the layers alternately until there is no rice and squash left. 7. Cover fully with a lid and cook on medium low for 5 min and then reduce the heat to low and let it cook for another 20 min. I used Jasmin rice and it usually takes this amount of time to be cooked but you can check your rice package and go with that. 8. Take it off the heat and serve it in a serving dish. 9. Garnish with some walnut or peanut to add some crunch to it. 10. This can be served with your choice of protein.

For this recipe you need: • Podded and peeled fresh Rashti beans* 450 gr • Freshly chopped dill 50 gr • Egg 3 • Garlic 2 cloves • Dried dill 1 tbs • Butter 1 tbs • Olive oil 2 tbs • Salt to taste * This kind of bean is found in Persian grocery stores but Lima, Fava, or Butter beans may be substituted for that. 1. You need to split the beans in half. If you are using dried beans, soak them in water overnight. Then, you can easily peel the beans and split them in half. 2. Chop finely or grate the garlic. 3. Add the olive oil and butter into a skillet or pot on medium heat and when hot enough add the beans, garlic, and dill to it and sauté for 5 min. Stir occasionally. (If you prefer only a hint of garlic taste in your stew, add the whole garlic cloves and sauté for 5 min and then take them out). 4. Then add some water, to cover the beans, and bring to a boil. 5. Once start to boil reduce the heat to medium-low, cover partially and cook for 15 - 20 min or until the beans are soft but not mushy. If you are using dried beans, it might take longer to cook. 6. Add salt and stir gently so not to break up the beans, the dish looks prettier when the beans are left whole. 7. Add the eggs and cook uncovered for 2 min and covered for another 5-7 min if you want your eggs to be over medium. If you prefer your eggs to be over easy or over well then let them cook less or longer. 8. Serve with your choice of bread or rice.

For this recipe you need: • Mix of Ground Beef and Pork 700 gr (choose any ratio) • Onion 1 small or half a medium • Potato 2 medium • Carrot 2 small • Chopped Fresh parsley Half a cup • Chopped Fresh Cilantro Half a cup • Tomato 3 medium • Olive Oil 3 tbs Spices: • Turmeric (optional) 1/2 tsp • Sumac (optional) 1 tsp • Mixed Dried Herbs (optional) 1 tsp • Dried Mint (optional) 1 tsp • Salt & black pepper to taste Instructions: 1- Preheat oven to 180˚C or 350˚F 2- Peel the onion, potatoes, and carrots and then grate them, using a electric or box grater (use the side with the bigger holes). 3- In a big bowl combine thoroughly the meat, grated ingredients, and all the spices. Then add the parsley and cilantro and mix again. 4- Grease a large and oven-proof pan with olive oil. 5- Make small patties out of the mixture and place them in the pan (to avoid the patties sticking to your hands, have a bowl of cold water to wet your hands first), leave some space between them. 6- Slice the tomatoes and place them in between the patties. Sprinkle some salt and black pepper on the tomatoes and spray some oil on top of everything. 7- Put the pan in the oven and cook for 30 min. After 30 min, take the pan out and check if the bottom sides of the patties are golden brown. If so, flip them and let the other sides cook for another 20 min or until light brown. 8- Serve with rice or your choice of bread.

For this recipe you need: • Plain yogurt at room temperature 250 gr • Lentil 100 gr • Oat 50 gr • Roughly chopped green onion 2 tbs • Roughly chopped fresh mint a small bunch • Dried mixed herbs(optional) 1 tbs • Olive oil 4 tbs • Salt and black pepper to taste • Turmeric (optional) 1/2 tsp • Warm water 7 cups • Dried powder mint 1 tbs Serving: 4 people 1. Put a medium-size pot over medium-low heat. Add 2 tbs olive oil onto it and when hot enough, add the green onions and turmeric, sauté for a few minutes. 2. Then add the lentils, black pepper, and salt and stir for 2-3 minutes. 3. Add the water and yogurt to the pot, stir well, and mix. Bring to a boil, cover the pot and let it simmer over medium-low heat for 40 min. (It is better to add some warm water to the yogurt first and mix well to increase the temperature of the yogurt and then add to the pot to prevent any curdle). 4. Add the mint, dried herbs, and oats to the pot, cover, and keep cooking for another 15 minutes. Stir occasionally. 5. Pour in serving bowls and garnish with fried mint. * *In a small pan, add the two tbs olive oil or butter, and when hot enough fry the dried mint for about 20 seconds or until it releases its aroma - be careful, dried mint burns quickly.

or this recipe you need: • Cubed Stew Beef 600 gr • Cored Apples 200 gr • Pitted sour cherries* 150 gr • Onion 1 medium • Turmeric optional • Salt & pepper to taste • Olive oil 2 tbs *Use fresh cherries if you can find them as it gives you a better color at the end. Instructions: 1. Slice the apples in 1-cm thick pieces. 2. In a lightly greased pot sauté the apples over medium heat, about 3-4 min. Take them out and set them aside. 3. Cut the onion into thin slices. 4. In the same pot used in the step#2 put some olive oil and sauté the onions for few minutes over medium low heat. 5. Then add the black pepper & turmeric and stir until well mixed, and then add the beef. Stir until the meat color changes from pink to brown. 6. Add the cherries & sliced sautéed apples, and one cup of warm water and bring to a simmer. Cover the pot and allow to cook for 45 min to 1 hour or until the meat is tender. Keep the heat to medium low throughout the cooking process. 7. Add the salt 5 min before the cooking process ends. 8. You can serve it with rice or your choice of bread.

For this recipe you need: • Rice 1 cup / 200 gr • Sugar ½ cup / 100 gr • Butter 20 gr • Slivered almond ½ cup / 60 gr – plus some for garnishing • Water 8 cups • Rose water 1 tbs • Ground Saffron* 1/8 tsp • Cinnamon Stick 1 • Cardamon pod 1 • Salt a pinch • Cinnamon powder 1 tbs for garnishing • Slivered pistachio 1 tbs for garnishing *Dissolved in 2 tbs cold water and leave for at least half an hour. Servings: 8-10 Instructions: 1. Rinse the rice a couple times and then combine with 8 cups of water in a medium to large size pot or saucepan. Put over high heat and bring to a boil, stir occasionally. 2. Once it starts boiling reduce the heat to medium low and add the cardamon pod and cinnamon stick. Let it simmer until the rice is softened and the mixture is reasonably thick, about 30-40 minutes. Stir occasionally to prevent the rice sticking to the bottom of the pot. 3. Take out and discard the cardamon pod and cinnamon stick. 4. Add the salt, sugar, butter and slivered almonds into the rice and mix well. Let it simmer over low heat, about 20 min. Watch and stir more frequently this time as the mixture is thickening and could stick to the bottom easily. 5. Add the brewed saffron and rose water, and continue to simmer for another 10 min. After the 10 min the mixture should have a creamy texture, but if there is excess liquid, continue to cook for another 5 min. Keep in mind that the pudding will harden as it cools down. 6. Place the pudding in individual serving cups and garnish with slivered almonds & pistachios, and cinnamon powder. Serve right away or cover the cups and keep them in the fridge for few hours and then serve chilled. Notes: • We are looking for a type of rice that is capable of absorbing enough water to turn into a mushy form. • Do not cover the pot during the process of cooking. • After step 3 blend the mixture with few pulses of an immersion blender to achieve a creamier texture. • The amount of sugar called in this recipe gives you a low to medium sweetness. You can adjust it to your taste.

For this recipe you need: • Parsley 60 gr • Dill 40 gr • Cilantro 20 gr • Mint few leaves • Egg 3 • Walnut * 30 gr • Barberry** 15 gr • Strawberry jalapeno sauce(optional). 1 tsp • Turmeric, black pepper, salt to taste • Olive oil 2-3 tbs *Pecan can be used as substitute **Chopped, unsweetened, dried cranberries can be used as substitute. Instructions: 1. Chop all the herbs finely. If using a food processor, only use pulse action as we don’t want the herbs to turn into a mush. 2. Chop the walnuts into small pieces. 3. Add all the above plus the spices, barberries and eggs in a mixing bowl and whisk thoroughly. The more you beat the mixture, the fluffier the end result will be. 4. Pour the olive oil in an 11-inch pan over medium high heat. 5. Pour the mixture in the pan and spread it evenly. Put the lid on and cook for 10 minutes. Check periodically to make sure it doesn’t burn. (Cook it in 2 batches if using a smaller pan.) 6. Then slice up the Kuku while in the pan and section into 4-5 triangles (like a pizza). Then flip each piece over and let the other side cook for another 5-10 minutes.

For this recipe you need: • Chicken breast 1 kg • Bell pepper 200 gr • Zucchini 2 small • Plain yogurt 150 gr • Hot chili sauce 1 tsp • Mustard 1 tsp • Smoked paprika 1 tsp • Sweet paprika 1 tsp • Orange zest 1 tsp • Olive oil 2-3 tbs • Butter 20 gr • Lemon juice 1-2 tbs • Salt to taste • Wooden skewers 9 Instructions: 1. Cut the chicken breasts into 1-inch (2.5 cm) thick stripes. Place in a dish big enough to hold the chicken in but not much bigger, otherwise the marinade won’t do its job. 2. Mix the plain yogurt, mustard, orange zest, hot chili sauce, smoked & sweet paprika, olive oil and salt together. 3. Pour the mixture all over the chicken and make sure to rub the marinade evenly. 4. Cover it tightly and put in the fridge for minimum of 6 hours up to 24 hours. 5. Closer to the cooking time, cut the zucchinis into 0.5-inch (1.5 cm) coins, and core the bell peppers & cut them into 1-inch (2.5 cm) pieces. 6. Soak the skewers for 20 minutes to prevent from burning. 7. Assemble each skewer with chicken and vegetables as shown in the video. Sprinkle some salt if the marinade was not seasoned enough. To help the heat circulate and the chicken cook through, do not crowd the vegetables and chickens together too tightly. 8. Melt the butter in a small bowl and add the lemon juice to it to brush the chickens while cooking. 9. Lightly grease a pan and put over medium high heat. 10. When the pan is hot enough place the skewers in. Don’t overcrowd the pan. 11. Turn the skewers every few minutes and brush them with the melted butter and lemon juice mixture. Repeat this step until the chicken is fully cooked which takes about 40 minutes. 12. Serve with rice or your choice of bread.

For these recipes you need: • Potato 900 gr • Eggplant* 500 gr • Zucchini* 200 gr • Mushroom* 200 gr • Cooked green peas* 100 gr • Green onions* 5 small • Milk half a cup plus 2 tsp • Egg 2 • Bread crumbs 1 tbs • Grated parmigiano* 6 tbs • Mini bocconcini cheese* 200 gr • Mini naan 1 pack – 15 pieces • Salami* to taste • Salt & pepper to taste • Olive oil roughly half a cup • Butter 10 gr • Oregano and thyme to taste *The amount of these ingredients used in each recipe can vary based on your taste. Preparation: • Cook the potatoes in the boiling water until they are soft. Let them cool down and then peel the skin and mash them until there is no lumps. • Slice the zucchini into small cubes. • Peel the eggplant and slice it into small cubes. Put them in a colander and sprinkler about 2 tbs of salt and leave them for half an hour (Salting removes excess liquid and some of the bitterness). Pat dry with a lint free towel. • Spread the eggplants and zucchinis in a lightly greased tray, brush them with some olive oil and cook in a preheated oven at 350˚F (175˚C) for 40 min. • Slice the mushrooms. Spread them in a lightly greased tray, brush them with some olive oil and cook in a preheated oven at 350˚F (175˚C) for 15-20 min. • Slice the salami. • Chop the green onions. • Slice each mini bocconcini cheese into 3-4 pieces. Dish#1 1. Melt the butter in a pan over low heat then add 200 grams of the mashed potatoes, salt & pepper and stir frequently for 1-2 minutes. 2. Add the half a cup of milk in two steps to the paste and stir until well incorporated, then remove from the heat. 3. Serve it immediately in your desired plate. 4. In a greased pan over medium heat, sear some of the chopped green onions, cooked green peas and cooked mushrooms for about 2 min. Add salt to taste. 5. Top up the mashed potato with the seared ingredients, some of the cooked eggplants & zucchinis, and some pieces of the salami. 6. Sprinkler some grated parmigiano on top of everything. Dish#2 1. Preheat the oven at 390˚F (200˚C). 2. In a bowl mix 700 gr of the mashed potato, one of the eggs, salt & pepper, 2 tbs of the parmigiano, and the 2 tsp of milk. 3. Grease liberally a 7”×10” (17×25cm) oven safe dish and spread half of the mixture evenly in it. 4. Spread the sliced bocconcini. 5. Then put a layer of the chopped green onions, cooked green peas, mushrooms, eggplants and zucchinis. 6. Add another layer of bocconcini. 7. Cover the above with the other half of the mixture prepared in the step#2. 8. Sprinkle some parmigiano. 9. Place on the bottom shelf of the preheated oven and cook for 30 min. 10. Then take the dish out and spray some oil on top of it. 11. Switch the oven to broil at 500˚F (260˚C) and cook for 4 min or until golden brown. 12. Let it cool down and turn it over to a plate, cut into small cubes and serve it with your preferred sauce. Dish#3 1. Preheat the oven on broil at 390˚F (200˚C). 2. Arrange the mini naans in an oven tray. 3. Top them up with the sliced bocconcini, the cooked eggplants, zucchinis, mushrooms, and the sliced salami. 4. Brush them with some olive oil and dried thyme & oregano. 5. Sprinkle some parmigiano. 6. Broil in the preheated oven for 5 min or until the cheese starting to melt. Dish#4 1. Preheat the oven at 390˚F (200˚C). 2. Mix well one cup of the cooked eggplants and zucchinis, ¼ cup of the cooked green peas, 2 tbs of the parmigiano, 1 tbs of the bread crumbs, 1 egg, black pepper, and 1 tbs of the chopped green onions. I didn’t add salt as the eggplants were well seasoned. 3. Shape the mixture into small balls and put them on a well-greased oven tray. Spray some oil on top of them as well. 4. Place on the bottom shelf of the preheated oven and cook for 2-3 min. 5. Then switch the oven to broil at 500˚F (260˚C) and cook for 4 min.

For this recipe you need: • Red kidney beans - dry 200 gr • Assorted dry mushrooms * 20 gr • Onion 1 medium • Green onions 3 • Tomato paste 2 tbs • Turmeric a pinch • Olive oil 2 tbs • Salt & pepper to taste * A mix of porcini, oyster, yellow boletes, portobello. Serves two. For garnishing: • Dried mint • Chopped parsley • Green onions • Olive oil Instructions: 1. Soak the Red Kidney Beans in water overnight. 2. Drain the beans and use fresh water to cook them for one hour or until they are soft (you can substitute with canned beans) 3. Wash the dry mushrooms thoroughly and soak them in hot water for 15 min. Take them out of the water and roughly chop them. Keep the mushrooms water (discard the residue left at the bottom) 4. Roughly chop the onion & green onions. 5. Put a pan over medium low heat, add the olive oil and when hot enough add the chopped onion and green onions. Sauté for 5 minutes. 6. Add the mushrooms and stir for about 7 minutes. 7. Then add salt, pepper, tomato paste and turmeric and stir for 1-2 minutes. 8. Add the mushrooms’ water (If it's not enough, add some hot water – total of one cup is enough) and the cooked beans. 9. Let it simmer on medium low heat for 10 min with the lid partially open. 10. Serve it in a bowl and garnish with Olive Oil, dried mint, parsley and green onion

For this recipe you need: • 3 small gutted fish (about 650 gr) – I used seabass and white snapper • 40 gr parsley • 40 gr cilantro • Few leaves of oregano • 1 clove of garlic • A medium head broccoli • 50 gr walnuts • 2 tbs pomegranate molasses* • 1 tbs lemon juice • 2 tbs olive oil plus some more for greasing the pot • 1 tsp sweet paprika • Salt & pepper – to taste *Use balsamic glaze instead if you can't find it. Instructions: 1. Preheat the oven to 350˚F (180˚C). 2. Chop the parsley, cilantro, oregano and garlic. Degerm the garlic for milder taste. 3. Grind the walnuts in a mortar and pestle or a grinder. If you don’t have either of those, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object. 4. Put all the above in a bowl and add the salt & pepper, lemon juice, sweet paprika, olive oil and pomegranate molasses and mix well to form a paste. 5. Season inside & outside of the fish with salt and pepper, then stuff with the paste. 6. Secure the edges of the fish with a needle & thread or toothpicks. 7. Place the fish in a greased cast iron deep pan or Dutch oven (add some broccoli - optional) and put in the preheated oven. 8. Cook for 30 minutes with lid on & 10 minutes with the lid off. 9. Serve it with rice, enjoy!

For this recipe you need: • Parsley 10 gr • Cilantro 5 gr • Mint 5 gr • Garlic 1 clove • Walnut 50 gr • Pitted Olives* 100 gr • Pomegranate fresh arils 100 gr • Pomegranate molasses 1 tbs • Salt to taste * If the olives you are using are too salty, soak them in water a couple times (each time 15 minutes) to reduce the saltiness. Instructions: 1. Grind or finely chop the parsley, cilantro, mint and garlic. Use mortar and pestle, a food processor or a sharp knife. 2. Grind the walnuts. If you don't have mortar and pestle or a grinder, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object. 3. Crush the pomegranate arils in the mortar and pestle or a food processor. 4. Add all the above, pitted olives and pomegranate molasses in a bowl and mix well. 5. If the olives are not salty enough, you can balance the taste by adding some salt. 6. It can be served right away or left in the fridge over night to bring out all the flavors. It will last for about a week in the fridge. 7. Spread it on Ciabatta or baguette, enjoy!

For this recipe you need: • Chicken breast 500gr • Onion 1 medium • Eggplant 2 medium • Rice 500gr • Plain yogurt 150gr • Ground Saffron 1/8tsp • Egg 1 • Olive oil 5tbs • Salt & pepper to taste Serves 4 to 6 people Instructions: 1. Put the saffron and 2 ice cubes in a small bowl and set them aside. (You could use boiling water instead of ice cubes) 2. Cut the eggplants lengthwise into slices of half inch thick and spread in a greased baking tin and brush with olive oil. Sprinkler some salt on them. 3. Bake in the pre-heated oven at 360˚F (180˚C) for 30 min or until they are soft. 4. Cut the chicken in small chunks and slice the onion. 5. Put a pan over medium low heat and add some olive oil. When hot enough add the onions and sauté for few minutes. 6. Add the chicken, salt & pepper, and let cook together for about 20min, or until the chicken is not pink anymore. 7. Wash the rice and add it to 1.5 litres of salted boiling water over high heat. 8. After 10min strain the rice in a sieve (depending on the type of rice you use, this step may be shorter or longer). 9. Divide the rice into two equal portions and let them cool down. 10. In the meantime, in a mixing bowl crack the egg, add the yogurt, saffron & salt and mix well until well incorporated and smooth. Some olive oil can be added too. 11. Add half of the rice to this mixture and mix gently. 12. Put a non-stick 11-inch pan with some olive oil over medium low heat. Then pour the rice mixed from step 11 into the pan and spread it evenly. 13. Layer the chickens & eggplants on top of the rice. After that spread the other half of the rice as the last layer. 14. Let cook on medium low for 5min, then lower the heat and let cook for 30-40min. 15. To serve it, place a large platter over the pan and flip the pan so the dish is upside-down on the platter. 16. For garnishing I sautéed barberries, sugar, pistachios and lemon juice. Be careful not to burn it. It usually takes 1-2 minutes on low heat.

For this recipe you need: • Cooked chickpeas 500gr • Garlic 1 clove • Chopped cilantro 30gr • Olive oil 1/2 cup • Cumin to taste • Mustard 1 tsp. • Hot sauce 1 tsp. • Salt & pepper Instructions: 1. Preheat the oven to 400˚F or 200˚C. 2. Grease a baking tray and set aside. 3. Mash the cooked chickpeas and garlic in a mixing bowl. * 4. Add the rest of the ingredients to the paste and mix well. 5. Use ice cream scoops to form the paste in small balls and arrange them in the tray. ** 6. Spray or brush them with oil. 7. Cook in the preheated oven for 10 min, then switch to broil at 500˚F (260˚C) and cook for another 10min. 8. Let them cool down before removing from the tray. *If you cook the chickpeas at home, let them cool down before mashing. **Keep your hands moist If you are using them to shape the balls. For the sauce you need: • Plain yogurt 6tbs • Tahini 2tbs • Finely chopped parsley 2tbs • Lemon juice 3tbs • Water 1tsp. • Salt & Pepper Mix all the above ingredients together well and pour over the cooked falafel.

For this recipe you need: • Chicken breast/thighs 400gr • Celery 100gr • Carrot 70gr • Broccoli 50 gr • Peas 50gr • Ditali pasta* 70gr • Chopped parsley 3tbs+some extra for garnishing • Olive oil 2tbs • Water 7cups • Salt & pepper *Any other small types of pasta can be used. Serves 4 Instructions: 1.Slice the celeries and carrots thinly. 2.Cut the chicken breasts/thighs in cubes. 3.Pour the olive oil in a pot over medium low heat. 4.And when hot enough, add the celeries & carrots and sauté for 1 min. 5.Then add the chickens and sauté for an additional 5 min and then add salt & pepper. 6.Add the boiling water and let cook together on medium low heat for 30min. 7.Then add the broccolis and let it cook for 10 min. 8.After that add the pasta and chopped parsley. 9.After 15 minutes add the peas and let it cook for 5 more min. 10.Serve in a bowl and garnish with parsley.

For this recipe you need: Walnut 185 gr Onion 1 medium Pomegranate molasses* 8 tbs Cooked turkey breast** 450 gr Salt to taste Water 4 cups *Use balsamic glaze instead if you can't find it. ** Raw chicken/turkey can also be used. Instructions: 1.Grind finely the walnuts and onion in a food processor. 2.Sauté the paste for 5 minutes over low heat – stir regularly to avoid burning. 3.When it turned to light brown, add the pomegranate molasses. 4.Stir for one min. 5.Add 3 cups of boiling water to keep the temperature high. 6.Keep it on low heat and let it simmer for two hours - if using raw chicken/turkey add it at one hour mark and let it simmer for another hour. Then continue with the following steps (skip step 9). 7.Then add 1 cup of ice-cold water. 8.Let it simmer for another hour. 9.Then add the cooked turkey breasts. 10.Let it simmer for 30 min to one hour with the lid on or the lid off for ticker consistency. 11.Serve it with rice.

For this recipe you need: Lean ground beef 500 gr Onion 1 medium Strained tomato 200 gr Tomato paste 2 tbs Egg 2 Salt and pepper to taste Turmeric (optional) 1 ts Olive oil 2-3 tbs 1. Chop the onion into small cubes. 2. Add the oil to a pan and put over medium low heat, add onions and sauté for 5 minutes or until they are softened – stir regularly to avoid burn. 3. Add the ground beef, break it up into small pieces with a spatula. 4. Sauté the beef until brown, add the turmeric and continue to cook for a couple of minutes. 5. Add the tomato paste, strained tomato, salt and pepper. Mix well. 6. Let it cook with lid on for about 20 minutes (on low heat) – stir it every now and then. 7. Crack the two eggs into the meat sauce – you could leave the eggs to cook sunny side up or crack the yolks. 8. Let it cook until the eggs are set but not hard 9. Serve it with bread or rice.

For this recipe you need: For this recipe you need: • Pumpkin 400 gr (3 ½ cups) • Apple 150 gr (1 cup) • All-purpose flour 100 gr (¾ cup), plus extra for dusting • Sugar 100 gr (½ cup) • Unsalted butter 100 gr • Neutral vegetable oil 50 gr (¼ cup) • Eggs 2 • Raisin 70 gr (½ cup) – you can also use dried cranberries • Chopped walnut 50 gr (½ cup) • Baking powder 1tbs • Cinnamon – optional 1. Peel and slice the pumpkin to small cubes. Peel and core the apple, then chop it into small chunks. Mix them in a bowl and set aside. 2. Preheat an oven to 170 ˚C (340 ˚F). 3. Grease a 25 cm (10 Inch) springform pan thoroughly and then dust it with some flour. 4. Achieve a creamy textured butter by melting it using minimum heat. Microwave at low power for 20 seconds or so. 5. Mix the creamy butter and the sugar in a mixing bowl until it is fluffy. 6. Add one egg and mix until it is well incorporated and then add the second one and repeat the process. 7. Add 1/3 of the flour and mix until there is no clumps. 8. Sift the baking powder (to remove lumps) over the flour and mix them together. Add this to the batter gradually. 9. Mix the pumpkins and apple chunks into the batter, add the raisins and walnuts and mix thoroughly. 10. Pour the batter into the pan and bake for 50 min to one hour or until a toothpick inserted into the centre pulls out clean. 11. Let it cool completely before removing from the pan and serving.

For this recipe you need: Small Zucchini 6 (around 600 gr) Small Carrot 1 Eggs 2 Garlic 1 clove Plain Yogurt 1 Tbs Chopped Parsley 2 Tbs Bread Crumbs 3 Tbs Extra Virgin Olive Oil 3 Tbs Salt and Pepper as needed Parmigiana Reggiano (optional) 3 Tbs 1. Grate the zucchinis, the carrot and the garlic. Wring out the water by wrapping them inside a clean towel. Put the grated veggies in a mixing bowl. 2. Add bread crumbs, chopped parsley, yogurt, the eggs, salt and pepper to the bowl. Mix well together. 3. Put the oil in a pan over medium high heat. Once hot enough, pour the mixture slowly in and even out the surface. Put the lid on and cook for 10 minutes. 4. Slice up the quiche while in the pan and section into 5-6 triangles (like a pizza). Then flip each one over and let the other sides cook for another 10 minutes. 5. Sprinkle Parmigiana Reggiano on top and let them cook for an additional 2 minutes. 6. Garnish with parsley and scallions.

Ingredients Small Eggplants 4 (around 500 gr in total) Medium Tomatoes 2 Fresh Parsley 20 gr Fresh Cilantro 5 gr Fresh Mint 5 gr Fresh Oregano 5 gr Walnuts 120 gr Garlic 2 Cloves Pomegranate Molasses* 3 Tbs Salt and black pepper as needed Extra Virgin Olive Oil as needed Water about 1 cups *Use balsamic glaze instead if you can't find it. Instructions: 1. Slash the top of each eggplant. Bake them on an oiled baking sheet for 1 hour at 180 °C or 350 °F. Flip them around a couple of times during baking. 2. Grind or finely chop the herbs. Use mortar and pestle, a food processor or a sharp knife. Move this paste to a bowl. 3. Grind the walnuts. If you don't have mortar and pestle or a grinder, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object. Add the ground walnuts to the bowl. 4. De-germ the garlics, grate or finely chop them over the mixture in the bowl. 5. Add salt and pepper, the pomegranate molasse and mix everything well. Put aside half of this mixture. 6. Add some water to one batch to achieve a smooth but not runny paste. 7. Prepare the tomatoes to be stuffed: cut the top part (keep them) and empty the inside. 8. Sprinkle some salt inside the eggplants and tomatoes before stuffing, then distribute the paste between them. 9. Put some oil at the bottom of a pot or a deep pan, arrange the stuffed eggplants and tomatoes. Add more water to the remaining paste to get a thinner paste and pour it on top of everything. Close the lid, cook for 45 minutes to 1 hour on low heat. If planning this for dinner guests, you can prepare steps 1 to 8 the night before, leave the marinated veggies overnight in the fridge. It will taste even better.

For this recipe you need: • Plain yogurt at room temperature 250 gr • Lentil 100 gr • Oat 50 gr • Roughly chopped green onion 2 tbs • Roughly chopped fresh mint a small bunch • Dried mixed herbs(optional) 1 tbs • Olive oil 4 tbs • Salt and black pepper to taste • Turmeric (optional) 1/2 tsp • Warm water 7 cups • Dried powder mint 1 tbs Serving: 4 people 1. Put a medium-size pot over medium-low heat. Add 2 tbs olive oil onto it and when hot enough, add the green onions and turmeric, sauté for a few minutes. 2. Then add the lentils, black pepper, and salt and stir for 2-3 minutes. 3. Add the water and yogurt to the pot, stir well, and mix. Bring to a boil, cover the pot and let it simmer over medium-low heat for 40 min. (It is better to add some warm water to the yogurt first and mix well to increase the temperature of the yogurt and then add to the pot to prevent any curdle). 4. Add the mint, dried herbs, and oats to the pot, cover, and keep cooking for another 15 minutes. Stir occasionally. 5. Pour in serving bowls and garnish with fried mint. *