Wednesday, January 23, 2013


The recipe here is just a guideline really.  You can change the measurements to your liking.  I saw it in a
magazine.  I was attracted to it because of the presentation and the colors but also because of the sauce.  I'd never tried tahini in a salad before.  I would highly recommend it.  I did make some modifications such as adding a lot more lemon juice (1 whole lemon juice) simply because I like my lots of lemon juice in my salads.  You'll also notice, I didn't give measurement for lettuce.  Add as much as you like.  Red cabbage is full of good nutrients.  It is also very good if you are on a diet.  Extremely filling!!!

1/2 red cabbage
1/2 pomegranate
1 mid sized carrot
Optional: Raw almonds or candied walnuts
3 tablespoons tahini
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon vinegar
  • Cut red cabbage any size you like.  Coleslaw-like chops are really good too.  As you can see in the picture, I cut them a little bit thick.  Then wash, drain and  dry.
  • Wash lettuce, dry and chop them
  • Peel the carrot and grade them
  • Prepare the sauce by simply mixing all the ingredients together
  • Mix all the vegetables and the sauce together
  • Sprinkle pomegranate and almonds on top

Thursday, January 3, 2013


Cauliflower is not a very popular vegetable in our house.  Occassionally, I fry them or serve them raw with dip but, that has been the extend of it.  Now that it is winter, it is soup time...This is my first trial with Cauliflower soup, and I have to say, we'll make it again.  If you like thick soups like lentil soup, this is ideal.

1/2 Cauliflower
1 yellow pepper
3 medium sized carrots
3 tablespoons flour
1/2 cup cooking oil
1 tablespoons red pepper paste
1 tablespoon tomato paste
4 cups beef stock
Salt, blackpepper and red pepper
  • Wash and cut Cauliflower in small pieces.  
  • Clean the carrots and grate them. 
  • Wash the yellow pepper and slice them small
  • Put oil in a large pan, add flour and cook until flour changes its colour to a bit of yellow.  Make sure to stir continously.  It only takes a couple of minutes.
  • Add beef stock, all of the vegetables, tomato and pepper paste
  • Boil until all the vegetables are softened
  • Let it cool a bit.  Then using a handblender, make it into a smooth but thick soup.
  • Add salt, and red pepper and bring it to boil one more time. If it is too thick, you can add a bit more water.
  • Sprinkle blackpepper when you serve.  Optionally, you can melt a little butter and tomato paste together to pour on top for better presentation.