Summer Dip with Zucchini, white beans and tahini

I found the recipe for this delicious and easy dip in PRAVA organic site and modified it slightly to my taste. You could do the same I am sure as long as you keep the main ingredients in: It is a vegetarian recipe and completely gluten and dairy free.

Ingredients Read the rest of this entry »


Jeweled yogurt mix

 

A few years ago, sometime in June-July, I was hosting my oldest buddy girlfriend for a month, seeing her after some ten years!  That was the happiest reunion ever as we both felt we still had SO much in common! Catching up with each other’s lives, plus doing stuff together (from gardening to shopping, to driving around) would not leave us too much time to cook elaborate foods every single day, although we did constantly feel hungry and eat! This nutritious, delicious yogurt-based cold soup was my friend’s solution (and ‘invention’, mind you) for the evenings that we felt too worn out to cook and too creative and energetic to go with a canned, delivered or fast food –  a quick and refreshing fix indeed!

Ingredients (for 2):  Plain yogurt (2% fat) 400 grams. Flat water, half a cup or about 150 ml. Cucumbers, 2 medium, peeled and grated. Onion (optional), ½ small, peeled and grated. Dried seedless raisin, rinsed, 3 tbsp. Dried walnuts, rinsed and chopped, 3 tbsp.  (always good to soak walnuts, change water a few times before using them for this or any other recipe). Powdered dried mint, ½ tbsp. Fresh tarragon (or if you don’t have access to it, any scented herb of your choice), washed and coarsely chopped, a fistful. A few fresh mint and basil leaves. Dried rose flower, a pinch. Salt and black pepper, to taste.  For variations you would need: one large Pitta bread, cut in small pieces and mildly toasted. A few ice cubes.   Read the rest of this entry »