Everyone loves hummus today. When I returned from living in Israel for some 4+ years in the eighties, nobody knew what it was. And nobody knew there were more than two types of olives, green and black. But today? Everyone loves hummus and I will teach you to make authentic hummus. Ingredients chickpeas baking soda […]
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To serve falafels, you’ll need two sauces: a tahini sauce and a “hot” sauce. You can use anything for a hot sauce, but this recipe page contains instructions for two authentic sauces (one being more of a relish, because of its thickness). And you’ll need an assortment of pickles. And when I say “authentic,” I […]
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Low Carb, Low Fat, Fewer Calories Ingredients (as always, as organic as possible) ¼ cup MCT Oil (can use Olive Oil if you like) ½ cup Apple Cider Vinegar 1 ¼ cup Water ½ teaspoon Xanthan Gum (1 tsp if you want extra thick) ⅔ cup Ketchup (links to our low carb version) Juice of […]
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My mother found the original recipe on a can of Campbells® Tomato Soup in 1957. It’s been a bit modified since then. Ingredients (as organic and free-range as possible) 1 pound round steak (the cheapest cut you can find) ¼ cup sprouted all purpose flour (organic) ½ teaspoon Celtic Sea Salt (ground fine) ¼ teaspoon […]
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Brits call eggplant aubergine, and it’s a very healthy food, providing fiber, antioxidants, and bioflavonoids. Although we refer to it as a vegetable, when you cut into it and see the pattern of seeds, you realize it’s actually a fruit. And like many fruits, most of the nutrition comes from that purple skin. Ingredients coconut […]
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This is low carb and crustless. Yes, our pies here are crustless because the crust of a pie is the most unhealthy part of the pie. You can make a healthy crust using flax and chia, but in this recipe, we put ground flax and powdered chia on top before we slather over it our […]
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