Give me a cool glass of Chia-berries mix any day of the year and I will gladly take 40 plus centigrade – like we have had in the past few days in Montreal! This is truly the ultimate summer drink – refreshing, nutritious, savory, pretty even and easy to make.
- 2 cups of water, brought to boil
- 3 tbsp. chia seed
- 2 raspberries or mix berries tea bags steeped in 2 cups of water
- 1 cup of one or any combination of strawberries-raspberries-blueberries boiled in ¼ cup of water
- ¼ cup of maple syrup or the sweetener of your choice
- 1 lemon and few mint leaves for garnish and extra flavour
- 2 cups Ice cubes
First off, you need to gel the chia seeds in order to fully benefit from its nutritional and flavorful value. So, place chia seeds in a pitcher container and mix it with boiled water. Stir well and let it cool. In an hour or so the seeds soak up the water, increase in volume and gel, so to speak.
Next, steep your tea bags for half an hour then let cool. Add to the gelled chia.
In a small pot mix whatever berries you have happened to purchase with ¼ cup of water and simmer for half an hour. Mash them in a fined meshed colander and extract the juice – 1/4 cup of juice will do.
Add the extracted juice and maple syrup to the pitcher and stir.
To serve: place ice cubes at the bottom of each glass. Pour chia mix drink in and garnish with mint and cut lemons. Stir well before drinking. Enjoy!
Spring was late in Montreal this year but it finally got here – in full glory!
I am blessed with two old lilac trees on two sides of my backyard: one right next to my kitchen’s window and the other arching over our newly built deck. The heavenly omnipresent fragrance of my lilac flowers make May the happiest and calmest month of the year for me.
Only five days left till the Persian new year, Norooz, celebrated by some 187 million people across the globe on the first day of spring, this year on March 20th. And right now, in every Iranian’s household at least one person is quite busy (you know who that person is, right) – from shopping new cloths, to cleaning house to preparing haftsin table, tending to sabzeh and of course painting hard boiled eggs. Watch my brief video clips here here for a colorful introduction of Norooz celebration and here for a “very fast” preparation of Norooz table! Don’t forget to check out the links below for Norooz-special blogs by my friends at #PersianFoodBloggers.
From ancient time, dyeing and decorating eggs has been a significant symbol in many cultures around the world – from the Zoroastrian Norooz dating back to over 3000 years ago, to the Jewish Passover to the Christian Easter, eggs are painted in solid or multicolored often to symbolize rebirth. In my youth time, my older sisters used to dye Norooz eggs by wrapping them in color bleeding pieces of brightly colored cloths, tightly sewing them in and hard boiling them in salted water. The cooled eggs would then emerge from the wet cloths delicately colored and patterned. In my household too, we usually take the egg painting quite seriously, often going to some length to actually paint the eggs in detailed and complicated designs. Watch some of those here. Read the rest of this entry »
Sour orange نارنج also referred to as bitter orange is a variety of citrus tree native of Southeast Asia but widely used in the Middle East, parts of Europe and US. In my hometown Shiraz, almost every house with a backyard used to have a couple of sour orange trees which wore perfumed, white robe of blossoms in the spring and orange robe of fruit in early summer. The blossoms of sour orange, bahaar-e naaranj, were used to make sherbet and jams, or sundried to be mixed with loose, black tea. The fruit itself, too, has many culinary usages including for seasoning.
Here in Montreal, Iranian supermarkets carry sour orange right on time before the official spring season starts. Right on time I said because sour orange has a special spot both on our Norooz table as well as with the herbed-rice and fish that we serve on the first day of the Persian New Year, Norooz. Read the rest of this entry »
At any full and happy Persian sofreh or table, several side dishes should be present to complement the main dish, especially at supper time and most certainly with specific types of meals such as kotlet and any kind of mixed rice dishes. The most crucial and common sides to go with these dishes are small bowls of torshi, assortment of seasonal fresh herbs, radishes and scallions, and Shirazi salad.
Now, Torshi, ترشی, or torsu as it is called in Balkan and Middle Eastern cuisine, is basically diced fruits, vegetables and herbs marinated in vinegar and spices to be eaten with food in small portions as an appetizer and counterbalance to the greasy components of a meal. Read the rest of this entry »
Today is (almost) the shortest day of the year, which was followed by the longest night of the year, last night, Yalda. In term of daylight, today was 5 hours, 50 minutes shorter than June Solstice.
PS. To those of you who are following my blog through email notification, my apologies for the “Norooz” this week!! It was my mistake while fixing/ shoveling around broken old links and pictures.
Yalda, the Persian celebration of winter solstice, is around the corner. Hence the occasion for a special food blog entry – something representing red and orange colors of Yalda, something made with passion, and maybe pomegranate, to serve along with sweet-nuts mix, watermelon and persimmon as we get together with friends and family to bring to dawn the longest night of the year – the night before the beginning of winter, or the Yalda night.