1 cup water
Leaves from two rosemary sprigs
2 large strawberries, hulled
juice of 1/2 lemon
1/2 tablespoon agave syrup (or more, to taste)
Ice cubes
Rosemary sprig, for garnish (optional)



Blend the water with the rosemary leaves and strawberries until smooth. Pass through a strainer. Discard the solids. Stir in the lemon juice and agave syrup. Pour into the serving glass over lots of ice cubes. Garnish with a rosemary sprig.

Serves 1




2 apples, peeled, cored and cut into bite-sized cubes
2 tablespoons raisins
2 tablespoons pistachios or walnuts, coarsely chopped
3 tablespoons pomegranate molasses, plus more for drizzling
1/2 tablespoon honey (optional)
A dash of cinnamon



Combine all of the ingredients in a mixing bowl. Transfer to serving plates and drizzle with extra pomegranate molasses. Chill if you wish.

Serve for snack, on top of cereal or as a side salad.

Serves 2


1 cup finely diced carrots (about 2 medium carrots)

1 cup finely diced celery

2 tablespoons grated onion

3 tablespoons olive oil

2 teaspoons harissa or other hot sauce

¼ teaspoon fine sea salt (or to taste)

¼ teaspoon ground black pepper

1/8 teaspoon turmeric powder

½ cup sliced green olives

1/8 cup capers

1 ½ cups whole grain instant couscous

2 cups vegetable broth



Preheat the oven to 350 degrees Fahrenheit.

Place the carrots, celery, onion, olive oil, hot sauce, salt, pepper and turmeric powder in a medium sauté pan. Sauté over medium heat, stirring occasionally, 10 to 12 minutes. Stir in the olives and capers.

Place the couscous in an 8-inch square pan. Add the vegetable broth. Add the vegetables. Toss to combine. Cover with aluminum foil and bake for 20 to 25 minutes.

Enjoy warm by itself or as a side.

Serves 4


1 cup almond milk
1 tablespoon tahini or almond butter
1 tablespoon maple syrup
¼ teaspoon vanilla extract
¼ teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Pinch turmeric powder
Ice cubes, for serving



Blend all the ingredients except the ice cubes in a blender or food processor for 30 seconds until creamy. Strain into a serving glass. Add ice cubes. Enjoy!

Serves 1


2 cups fresh cranberries
2 cups Greek yogurt
2 cups milk or half and half
2 apples, cored, peeled and chopped
¼ cup orange or apple juice
1 teaspoon pumpkin pie spice



Puree all the ingredients in a blender or food processor for 2 minutes or until very smooth. Pass the soup through a sieve a couple of times.

Refrigerate for a couple of hours before serving.


Serves 4

cranberry soup


1 ¾ cups millet flour
¼ teaspoon salt
¼ teaspoon baking powder
4 tablespoons unsalted butter, melted
1 egg
½ teaspoon pure vanilla extract
¼ cup agave syrup
¼ cup chopped walnuts, pecans or hazelnuts

2 tablespoons coarse sea salt, for topping the cookies



In a large bowl, whisk the flour, salt and baking powder. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.


On a lightly floured surface, shape the cookie dough into a log, about 12 inches long — if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.


Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.


Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.


Makes 16.


Mhemmer or Meguina is a Sephardic dish similar to a frittata or tortilla Espanola. It is a meal in and by itself. Eggs, mashed potatoes, carrots, peas and a few aromatics are combined to produce a very satisfying dish. It is baked and dense like a cake. It’s easy to cut into slices and looks pretty on the plate, its studded peas and carrots peeking out on the sides.


2 medium potatoes, peeled and quartered
1 cup diced carrots
1 cup peas
2 shallots, minced
2 garlic cloves, pressed
3 tablespoons olive oil
8 large eggs
Sea salt (I used ½ teaspoon)
Freshly ground pepper (I used ¼ teaspoon)
1 teaspoon chopped parsley
½ cup shredded gruyère or parmesan



Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch rimmed baking pan.

Place the potatoes in a pot of water and cook them over medium-high heat for 10 minutes. Add the carrots and peas. Cook another 10 minutes. Drain in a colander.

Meanwhile, sauté the shallots and garlic in olive oil in a small skillet over medium heat, 2 to 3 minutes.

Place the potatoes in a large mixing bowl and mash them using a potato ricer or fork. Beat in the eggs vigorously, one at a time. Add the sautéed shallots and garlic, peas, carrots, salt, pepper, parsley and shredded cheese. Stir well to combine.

Pour the egg mixture into the prepared pan. Bake until the mixture is set, 35 minutes. Serve warm with hot sauce.

Serves 6 to 8


2 cups grated/very finely chopped red cabbage
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1 tablespoon minced dill, optional

2 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
Ground black pepper, to taste



Combine the first four ingredients in a large mixing bowl.

Whisk the ingredients for the dressing in a small bowl.

Add the dressing to the salad and toss. Serve chilled or at room temperature.


Serves 4


1 small onion, peeled and finely minced
4 tablespoons olive oil
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 Serrano pepper, seeded and minced
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ¼ teaspoons garam masala
2 bay leaves
¼ cup tomato sauce or one tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 ¾ cups water
2/3 cup heavy cream or plain yogurt



To a medium pot over low-medium heat, add the onions and olive oil and sauté until translucent, 5 to 7 minutes. Stir in the garlic, ginger, Serrano pepper, turmeric, cumin, coriander, garam masala and bay leaves and cook for two minutes until fragrant. Stir in the tomato sauce or paste and cook for another 2 to 3 minutes.

Add the chickpeas and water, cover with a lid and simmer until the liquid is reduced, 20 to 30 minutes. Remove from heat. Stir in the cream (or yogurt). Let sit a few minutes before serving.


Serves 4


6 medium carrots, peeled and diagonally cut into 1/4-inch slices
2 garlic cloves
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
12 sprigs fresh parsley
Sea salt, to taste


Place the carrots in a steamer basket set in a pot of simmering water and cover it with a lid. Steam the carrots until crisp-tender, 15-20 minutes. Alternatively, cook them in boiling water over medium-high heat, about 10 minutes then drain. Let cool.


Meanwhile, process the rest of the ingredients in a food processor until smooth. Combine the cooked carrots with the rest of the ingredients in a large bowl and toss well to combine. Taste and adjust the seasoning to your liking. Marinate in the refrigerator 1 to 2 hours, if you can. Serve cold or at room temperature.


Serves 3 to 4

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