Baked Falafel with Tzatziki Sauce by Eat Real

• 2 cloves garlic, quartered

• 1/4 cup coarsely chopped fresh cilantro

• 1/4 cup coarsely chopped fresh flat-leaf parsley or mint

• 2 cups chickpeas

• 1/2 cup plain coarse bread crumbs

• 1 to 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon baking powder

• 1 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 1 teaspoon hot pepper sauce (such as red or green Tabasco)

• Coarsely ground black pepper to taste

• Olive oil for brushing

1. Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients.

1. Sprinkle 1 tablespoon lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional tablespoon of lemon juice if it seems very dry.

1. Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large tablespoon or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture.

1. Arrange falafel patties on oiled baking sheet and brush them with olive oil. Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking.

1. Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula.

1. Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.

Serves 4

Grilled Eggplant, Halloumi and Pesto Burgers - by I Herb’s Healthy Haven Blog

Ingredients

1 medium eggplant, weighing about 1 lb.

3/4 TBS  olive oil
3/4 TBS  balsamic vinegar
1/4 tsp dry Italian seasoning
salt and pepper
4 oz low salt halloumi cheese

To assemble the grilled eggplant, halloumi and pesto burgers

4 medium sized brown burger buns

4 tsp pesto

Mayonnaise according to taste (optional)

2 leaves of lettuce, cut in half

1 large tomato, cut into 4 slices

Cut the eggplant into ½ inch thick rounds, at its widest part. Save the remaining eggplant for another dish. Place the sliced eggplant in a shallow dish. Whisk the olive oil, balsamic vinegar, Italian seasoning salt and pepper together. When adding salt, keep in mind that the halloumi is an already salty cheese, unless you get the low salt version. Pour the whisked ingredients over the eggplant rounds, and toss well to coat. Slice the halloumi into ½ inch thick slices.

Heat a grill on medium-high heat. You can use an outdoor grill or a cast iron stove top grill like I did. When the grill is hot, arrange the eggplant slices on the grill, and cook for about 6 minutes on each side or till the eggplant is cooked. Then grill the halloumi slices on both sides till golden grill marks appear, about 2 minutes per side. If you don’t have a grill, you can cook the eggplant and halloumi in batches on a large skillet.

You are now ready to assemble the burgers.  Spread some mayonnaise, if using, on 2 halves of a burger bun. Take one half of a bun, and stack the grilled eggplant, halloumi and spread 1 teaspoon of pesto. Top it with tomato and lettuce. Place the other half of the burger bun on top. Serve with fries or a chilled cucumber salad tossed with a little olive oil, balsamic vinegar, salt and pepper. Makes 4 burgers.

This is the traditional recipe for this delicious dish that is a warming and hearty meal in itself or it can be served as a side dish with a light entree. Try topping with a sprinkle of crumbled feta.

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Ingredients:

• 2 1/4 pounds of fresh spinach, chopped, washed, drained
• 1 spring onion, chopped
• 2 tbsp of olive oil
• 1 1/3 cup of water
• 1 1/3 cups of long-grain rice (optional use brown rice - but allow longer cooking time)
  
• 5 1/4 cups of water
• sea salt
• freshly ground pepper
• juice of 1 lemon (about 2 tablespoons)

Preparation:In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."

Serve with wedges of lemon and freshly ground pepper.

Chocolate Coconut Clusters Ingredients:

• 1 (5 oz) bag Flaked or shredded coconut- unsweetened
• 2/3 cup melted coconut oil + 1 TBSP
• 1/2 cup almond butter
• 1 tsp vanilla
• 1 cup dark chocolate or semi-sweet chocolate chips

How to Make Chocolate Coconut Clusters:

1. In medium bowl, mix coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well mixed.
2. Using hands, form into 1 inch balls and put on a plate.
3. Put the plate in the freezer until the clusters harden completely.
4. Once the clusters have hardened, melt the chocolate in a double boiler with 1 TBSP coconut oil until smooth.
5. Dip the clusters into the chocolate and put back on a plate or in a small baking dish
6. Put them into refrigerator and eat once they get cold.
7. Enjoy the awesome mixture of crunchy chocolate shell and chewy coconut center!

Try these… seriously! And then tell me about them below!


(Compliments :  Wellness Mama www.wellnessmama.com)

1 C nuts and / or seeds

1 C spring or filtered water

1 tsp vegetable bouillon powder or 1 tbsp tamari or miso paste

Fresh herbs such as parsley, mint, lovage, marjoram, chives, basil (whatever you happen to have)

Grind the nuts and / or seeds as finely as possible in a food processor or blender. Add the water, herbs and seasoning and mix well until it is a fine paste, adding more water if necessary. Put the mixture in a bowl, cover with a tea towel and put in a warm place for eight hours or overnight.  I personally do not leave it to ferment for 8 hours and eat it straight from the bowl ! It keeps in the fridge for at least 3-4 days.

You can also add a couple of tablespoons of white wine, some curry powder or some garlic to seed and nut cheeses. Some of the best combinations are: cashew on its own; sunflower and cashew; sunflower and sesame; and pesto (which is made from pine kernels and fresh basil leaves plus a little oregano, ½ C olive oil and garlic). Almond cheese is particularly good seasoned with a little curry powder. Brazil nuts and cashew nuts and hazelnuts on their own are good choices.

450g tomatoes
6 hard boiled eggs
3 tbsp finely chopped shallots or chives
salt and pepper
4 tbsp olive oil
2 tbsp wine vinegar

1. Slice the tomatoes and cut them in thin slices.
   
2. Slice the eggs thinly.
   
3. Arrange a layer of tomatoes in a serving bowl. Sprinkle with salt and pepper.
   
4. Cover the egg slices, chopped shallots or chives and season with salt and pepper.
   
5. Continue in layers, seasoning each time.
6. Mix the oil and vinegar. Pour over the salad and serve at once.
   

A colourful and delicious mixture to serve as a side salad or to accompany a mild cheese like Mozzarella.

450g tomatoes
1 avocado pear
1 tbsp lemon juice
6 tbsp olive oil
3 tbsp wine or cider vinegar
1 tsp honey
1 tsp mustard
salt and pepper
6 spring onions

1. Cut the tomatoes in round slices. Arrange round the edge of a flat serving dish.
   
2. Peel the avocado, cut in half and remove the stone. Slice the flesh and arrange in the centre of the tomatoes. Sprinkle with lemon juice. Chill while preparing the dressing.
   
3. Mix the oil, vinegar, honey, mustard, salt and pepper.
   
4. Pour the dressing over the salad just before serving. Sprinkle with finely-chopped onion.
   

450g spinach
1tsp salt
6 spring onions
2 tbsp olive oil
2 tbsp lemon juice
50g walnut kernels

1. Wash the spinach very well. Remove the stems. Shake the leaves to remove surplus water and then pat dry with kitchen paper.
   
2. Tear the leaves in large pieces and arrange on a shallow dish. Sprinkle with salt, stir in thoroughly and leave to stand for 15minutes. Drain and squeeze dry.
   
3. Place spinach in a bowl. Chop the spring onions finely and sprinkle in the bowl. Mix the oil and lemon juice and pour into the bowl.
   
4. Toss the salad lightly and sprinkle with chopped walnuts.
   

A refreshing change from from the rich potato salad dressed in mayonnaise.

450g new potatoes
4 tbsp olive oil
1 tbsp wine vinegar
2 garlic cloves, crushed
1 small red pepper
1 tbsp chopped fresh chives

1. Scrape the potatoes. Cook until tender but not broken. Drain well.
   
2. Mix the oil and vinegar. Toss in the potatoes while still hot.
   
3. Stir in the garlic. Sprinkle with finely chopped red pepper and chives.
   
4. Serve freshly made and still warm.
   

2 green peppers
4 spring onions
25g pine nuts
25g seedless raisins
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper
pinch of paprika

1. Cut the peppers into quarters lengthwise. remove membranes and seeds. Slice the flesh thinly and place in a serving bowl.
   
2. Chop the onions finely. Add the onions and pine nuts to the peppers.
   
3. Cover the raisins with boiling water and leave to stand for 15 minutes. Drain well and mix with the peppers.
   
4. Mix the oil, lemon juice, salt, pepper and paprika. Pour into the bowl and toss well. Serve at once.