A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).

As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:

1. Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
2. Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.

How to make the green veggie pot?

In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.

The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.

While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.

Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.

To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!

Love veggies? Here are some more recipes you might enjoy:

• Sautéed Green Beans with Mushrooms
• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Green Veggie Pot

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

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Ingredients:

  

1x2x3x

• 3 tbsp olive oil
• 1 large onion thinly sliced into half-rings
• 3 celery stalks roughly chopped
• 2 zucchini sliced into 1 cm (½-inch) half-moons
• 2-3 fennel bulbs cut into long wedges
• 1 cup frozen peas
• 1 cup frozen or fresh green beans
• 2 tbsp silan (date syrup)
• 3 garlic cloves minced
• Zest of 1 lemon finely grated
• ¼ cup (60 ml / 2 oz) fresh lemon juice
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup (180 ml / 6 oz) water
• For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)

Instructions:

 

• In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
• Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
• In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
• Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
• To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!

Notes:

• Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
• Don’t skip the celery – it’s essential for the dish’s flavor.
• The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
• Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Green Veggie Pot הופיע לראשונה ב-The Happy Lentils.

As part of my efforts to find healthy and diverse substitutes for bread, quinoa wraps have become a regular part of my menu. I like quinoa. It has a unique, nutty flavor, is a rich source of complete protein and dietary fiber, and I think I’ve cracked the secret to preparing it. These wraps are so easy to make, it’s almost embarrassing. They have a wonderful soft texture, and it’s so much fun to fill them with whatever you like.

How to make quinoa wraps?

As with any quinoa recipe, the first step is to give the quinoa a good rinse. Place the quinoa in a strainer and rinse it well under running water. Quinoa can have a bitter taste, and rinsing removes it. This applies even when cooking quinoa, making it an essential and important step.

The next step for quinoa wraps is soaking. There’s no need to cook the quinoa beforehand. Soak the quinoa in plenty of fresh water for at least 3 hours, or even overnight. You can also soak it in the refrigerator, especially if the weather outside is hot.

After soaking, drain the quinoa from the excess water and transfer it to a blender. The quinoa needs to be well blended, so use a blender that can do the job. I use a Ninja shaker. It’s perfect for me in terms of size and convenience. Plus, at the end, I can just put it in the dishwasher (important!). Regarding immersion blenders/ hand blenders – unfortunately, not all of them will work, but the good ones will.

Place the quinoa in the blender/shaker, add water until it’s covered plus about one centimeter. Season with a generous pinch of salt. That’s it. That’s the whole recipe, isn’t it wonderful? Of course, if you like, you can add more spices, like garlic powder. You can also add herbs like parsley or cilantro. Blend it until the batter is as smooth as possible.

Cooking the wraps

Heat a non-stick pan. No oil is needed, but it is important to use a good non-stick pan. Once the pan is heated, pour a small amount of the quinoa batter into the pan – roughly 1/4 to 1/3 cup of batter for each wrap. Spread it immediately with the back of a spoon or ladle, as thinly as possible. Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes.

Repeat this process for each portion of the batter, yielding approximately 6-7 wraps in total.

Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use. This is an important step, as it’s the time when the wraps become soft and pliable. Enjoy!

Looking for more tasty recipes?

• Vegan Spelt Crackers
• Quinoa Salad with Sweet Potatoes and Carrots
• Swiss Chard and Tofu Wraps
• Vegan Black Lentil Patties with Mushrooms

Quinoa wraps (tortillas)

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Quinoa soaking time 2 hours hrs

Total Time 30 minutes mins

Servings: 6 wraps

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Ingredients:

  

1x2x3x

• 1 cup quinoa
• A nice pinch of salt
• Fresh water for soaking the quinoa and for the blend

Instructions:

 

• Rinse the quinoa thoroughly under running water.

  Rinsing the quinoa is important to ensure the removal of any bitter taste – don't skip this step.
• Soak the quinoa in plenty of fresh water for at least 3 hours, or overnight. The soaking can be done in the fridge, especially if the weather outside is hot.
• After soaking, drain the quinoa from excess water and transfer it to a blender or a good shaker (I use a Ninja shaker).

  Add a nice pinch of salt, and water to cover and pass the quinoa by about 0/5-1 cm (I used about 100 ml of water, which is less than half a cup).

  If desired, you can add to the blend additional spices such as garlic powder, cayenne pepper, etc., as well as herbs like parsley or coriander.
• Blend the quinoa and water until a very smooth mixture is achieved.
• Heat a non-stick pan. No oil is needed, only a good non-stick pan. Once the pan is hot, pour about 1/3-1/2 cup of the quinoa mixture into it, and spread it immediately, as thin as possible, using the back of a spoon or spatula. The mixture in the recipe is enough for about 6-7 wraps.

  Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes. Repeat this process for each portion of the mixture.
• Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use, for at least 10-15 minutes. During this time, the wraps will become soft and pliable.
• What isn't eaten can be stored in the freezer, and taken out when needed – just a few minutes at room temperature and they're ready.

  If you want to ensure that the wraps don't stick to each other – you can place parchment paper between them.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Quinoa Wraps (VEGAN + GF) הופיע לראשונה ב-The Happy Lentils.

Sometimes all you need is a good sandwich, and this one is a goooood sandwich. What makes this sandwich so good is the smoky tofu! Thin slices of tofu with barbecue style seasoning. Call it vegan ham, call it vegan pastrami, it doesn’t matter, the main thing is that it’s delicious.

How to make vegan smoky tofu ham?

For making the tofu “ham” use firm tofu. The first step is slicing the tofu.

Slice the tofu into thin slices – about 2-3 mm/ 1/8-inch. Since the tofu is sliced so thin, there’s no need to dry it before marinating.

Making the marinade

The marinade has barbecue style flavors (not accurate BBQ, more inspired by). The main flavor in this marinade is smoked paprika. I looove smoked paprika, and I really recommend keeping one in your pantry. If you don’t use smoked paprika often – you can store it in your freezer. In addition to the smoked paprika, the marinade also has in it soy sauce, silan (date syrup), tomato paste, wine vinegar and black pepper. If you don’t have silan on hand – sub it with maple syrup or molasses. Mix all the ingredients together to a smooth paste.

After preparing the marinade it’s time to marinade the tofu. Use a shallow container and place one layer of the tofu slices. Next, brush the tofu slices with the barbecue style marinade. Place another layer of tofu slices on top, and again spread the marinade on top using a brush. Repeat for all the tofu. If there is any marinade left at the end – pour it on top. Finally, cover the container, either with a lid or plastic wrap, and let it marinade in the fridge for an hour.

Baking the vegan smoky tofu ham –

Preheat the oven to 350°F/180°C. Place the vegan tofu “ham” on a tray, lined with baking paper or a silicone mat. The “ham” slices should be placed next to each other and not on top of each other. Using a brush, spread some of the marinade left in the dish. Bake for 10 minutes. After 10 minutes, remove it from the oven and carefully flip the tofu slices to the other side. Spread all that is left of the marinade on the tofu slices and bake for another 10 minutes.

Next it’s just a matter of assembling the sandwich. Use any of your favorite bread (for a gluten-free version – use GF bread) or wrap it in lettuce leaves (delicious!). Apply a spread you like – pesto, vegan mayo, tahini etc. And of course – don’t forget to add vegetables.

Keep the vegan tofu “ham” in an airtight container, in the fridge, for up to a week.

Looking for more delicious vegan recipes?

• Vegan white bean and almonds meatballs
• Green lentil and mushroom soup
• Vegan sweet potato shepherd’s pie
• Green curry with charred tofu, green vegetables and coconut cream

Vegan Smoky Tofu Ham

Prep Time 15 minutes mins

Cook Time 20 minutes mins

marinating time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

4 from 1 vote

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Ingredients:

  

1x2x3x

• 300 gr/ 10 oz firm tofu

For the marinade –

• 3 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tbsp date syrup (silan) you can sub it with maple syrup or molasses
• 1 tbsp wine vinegar
• 2 tsp smoked paprika
• ¼ tsp ground black pepper

To assemble the sandwich – your favorite bread, spread and vegetables

Instructions:

 

• Slice firm tofu into thin slices, about 2-3 mm/ 1/8-inch thick.
• Prepare the marinade – in a small bowl place all the ingredients: soy sauce, tomato paste, date syrup, wine vinegar, smoked paprika and ground black pepper. Mix well to obtain a smooth paste.
• Prepare a shalow container and place in it a single layer of tofu slices. Using a brush, spread the tofu slices with some of the marinade. Arrange another layer of tofu slices on top, and again brush it with the marinade. Repeat for all the tofu slices. If there is any marinade left – pour it into the dish on top of the tofu slices. Cover the dish, using a lid or plastic wrap, and transfer to the refrigerator for an hour (possibly up to 12 hours).
• Preheat the oven to 350°F/180°C. Prepare a baking tray lined with baking paper or silicone mat.
• Arrange the marinated tofu slices on the baking tray in a single layer (not on top of the other). Using a brush, generously spread some of the marinade on the tofu slices, keeping aside the remaining marinade. Bake in the oven for 10 minutes. After, carefully remove the tray from the oven and flip the tofu slices to the other side. Brush the tofu slices again with all the remaining marinade and return to the oven to bake for another 10 minutes. Let it cool.
• Use the vegan smoky tofu "ham" and put together a sandwich according to your preferences. Use your favorite bread or make lettuce wraps, along with a good spead and of course vegetables.

  I used a rustic baguette, mint-cilantro pesto, roasted peppers and lettuce. delicious!
• Keep in the fridge for up to a week in an airtight container.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Vegan Smoky Tofu Ham הופיע לראשונה ב-The Happy Lentils.

Lior and I have a thing in which once every few months we don’t carb for a couple of weeks. Not carbing is the expression we use that means we don’t eat carbs. No bread, no pasta, no potatoes – you get the point. The first time we didn’t carb was a few years ago and we get back to it whenever we feel we need it (summer is just around the corner!). Kind of a restart to the body.

At first we didn’t really understand what we were supposed to eat. What does it mean without rice, without pasta? So with what? After all, carbs, besides being fulfilling and comforting and wonderful, carbs are also the basis we grew up on. Every meal I ate when I was a child consisted of a portion of protein (let say schnitzel), a portion of some sort of carbs (let say mashed potatoes) and vegetables, or a meal in which the carb was the basis, such as pasta in some sauce. But how do you make a meal without carbs?

So this “not carbing” thing brings out wonderful things from the kitchen. Suddenly all meals consist of lots of vegetables, certain legumes, eggs and nuts. Lior and I are fussing around the kitchen, both of us cooking, really make the effort to put together a wonderful meal, a meal that will miss nothing. There is no easy solution such as a sandwich, if you want to eat you have to spend time in the kitchen.

That’s why I’m so excited about this dish. Cauliflower rice, which is actually cauliflower that you pulse in a food processor, or grate in the wide side of a grater. It doesn’t really taste like rice, but it’s super super tasty dish, sooooo easy and quick to make, and tick all the boxes that carbs represents, both in the feeling you get from eating it and the functionality it holds – you can match the cauliflower rice almost to any sauce or topping and get a classic and satisfying meal.

Cauliflower Rice with Mushrooms

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8

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Ingredients:

  

1x2x3x

• 1 medium cauliflower
• 1 pound of mushrooms (I used button mushrooms) sliced to wide strips
• 1 medium red onion finely cut
• 1 cup celery stalks finely chopped
• 1/2 cup walnuts coarsely chopped
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (use GF is needed)
• 2 garlic cloves crushed
• 1/2 cup parsley finely chopped
• 1/4 cup water
• Salt and black pepper to taste

Instructions:

 

• Divide the cauliflower into large florets using your hands or a suitable knife, and place the cauliflower florets in a food processor. Run the food processor in short pulses several times until the cauliflower is finely chopped so it resembles rice. Note that if you process the cauliflower for a longer time then you can easily get rice couscous. Alternatively, you can grate the cauliflower on the wide side of a grater.
• In a wide skillet, that has a lid, heat olive oil and saute while stirring, for about 2 minutes, the chopped red onions, celery, pinch of salt and black pepper. Add the sliced mushrooms and continue to cook, stirring occasionally, for another 2 minutes,then add crushed garlic and chopped walnuts, stir.
• Add the cauliflower rice and stir well. Continue to cook for another 5 minutes, making sure to mix while cooking, so that the cauliflower will be scorched on all sides.
• Add 1/4 cups of water and soy sauce to the skillet, stir and lower to medium-low heat, cover the pan with a lid and let the cauliflower cook for between 10-15 minutes, depending on the desired softness of the cauliflower. After the cauliflower rice is cooked, add the finely chopped parsley and serve.
• Keep in the refrigerator in an airtight container for up to 3 days.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Cauliflower Rice with Mushrooms הופיע לראשונה ב-The Happy Lentils.

I had my birthday this last Sunday. Usually, the days before my birthday I’m kind of feeling the blues, and this year was no exception. Lots of thoughts about life, the past, the present, what I have but mainly what I don’t have. I don’t know how to explain, it’s as if the day of the birthday is some king of due date for all the aspirations, successes, and achievements I thought I should’ve accomplished by now. And there is no way to pass the test, simply no chance.

Like, there’s so much stuff.

I have to be the best mom there is. Not only have to be, I must. I have to take care of my kids, inspire them, feed them (only nourishing things of course, God forbid something else), be active, be involved, not to interfere, educate for independence, spy on their activities in social media, be their friend, be an authority figure, have quality time, have nonsense and goofy times, know when they need a white shirt for school, drive to classes, drive back from classes, help with homework, not to help with homework, book the dental hygienist in time, track when their shampoo is about to end, buy presents for their friends for their birthdays, be a chaperon on school trips at least once a year … (breath), and that’s only a partial list, of course, and it’s full of contradictory things, I know, but that’s the way it is.

I have to be the best partner to my (amazing and beloved) husband. Not only have to, I want to. I want to love, laugh, accept, support, lean, have deep talks, drink wine, grow with him. But … I also have to be myself, complete, whole, calm, to grow (not in pounds of course ..), exercise, take care of my skin, breath, be happy, be satisfied. And let’s not forget that I also need and want to be a good daughter because my parents deserve it, because they are such good parents to me and it’s important for me to repay them equally because they are part of me, because they are charming and generous people regardless, because that’s how I was brought up. Ah … and career! I must have a career no less than perfect! I have potential! I need to be materialistic, to be appreciated, to move forward, and again to move forward, and again. I have to climb the ladder, there is no time / possibility / excuse to stop for a moment on the way, or even get off, even for a while, from this roller coaster.

Like I said, too much stuff. Too much material. Zero chance to pass the test. And every year, every year, I put myself through this test over again. Every year before my birthday, and I swear I’m trying to change it, I fall and look at what I don’t have, what I haven’t yet accomplish.

Fortunately for me, the weekend before my birthday was packed with many good friends and family, people who are my air. Without noticing, my birthday blues was replaced with feelings of joy, serenity and gratitude. In the evening before my birthday I sat in the living room and noticed that Tamar and Ido were whispering and running between their rooms. I asked what was going on. Ido replied innocently, the way only he can, “we are making you a happy birthday card.” Tamar immediately gave him (and me) a look of “You ruined the surprise” but instead of yelling at her little brother, she just took his hand and sat him down at the table, and then went and brought papers and markers, and together helped him spell what he wanted to write. And there I was, sitting on my sofa, in my home that I love, watching my kids writing me, the luckiest mom in the world, a birthday card. And I realized that I had arrived, that everything is fine, not only with the children but in general, that I am exactly where I should be, that I am exactly where I want to be.

I love green salads. They always feel like a good thing I do for my body, putting pride in the plate. The star of this green salad is the broccoli. The broccoli is first blanched for 3 minutes in boiling water (also possible in the microwave, please see the notes at the end of the recipe) and then transferred to a high heat oven, which gives the broccoli a wonderful scorching and turns this vegetable into something you can’t stop eating.

Green Salad with Charred Broccoli and Avocado

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

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Ingredients:

  

1x2x3x

for the broccoli-

• 1 medium broccoli head (about 250 gr/ 9 oz/ 4 cups) rinsed and cut into bite size florets
• lemon zest from one lemon
• juice from half a lemon
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• a good pinch of salt, black pepper

the rest of the salad ingredients-

• 250 gr/ 9 oz mixed greens for salad
• 1 avocado diced into cubes
• 1/4 cup natural cranberries
• 1/2 cup pecans coarsely chopped

for the vinaigrette dressing (use half the quantity)-

• 1/2 cup olive oil
• 1/4 cup lemon juice (see note)
• 1 teaspoon mustard
• 2 teaspoons maple / silan / honey (not vegan)
• 1 garlic clove crushed
• 1 pinch of salt black pepper

Instructions:

 

• Preparation of the broccoli – In a suitable pot, put boiling water with a pinch of salt and broccoli florets. Bring to a second boil and cook for 2-3 minutes only. Drain and dry the broccoli.
• Preheat the oven to 400°F/200°C and prepare a medium baking pan lined with baking paper. In a medium bowl, mix lemon juice, lemon zest, 2 tablespoons olive oil, 2 crushed garlic cloves, a nice pinch of salt and black pepper to taste. Place the broccoli florets in the bowl and mix carefully until all the broccoli is well coated. Spread the broccoli in one layer on the baking pan and bake for about 20 minutes. Remove and mix the broccoli from the oven at least once during baking, so that all the broccoli parts will be equally charred.
• Make the vinaigrette – Put all the ingredients of the dressing in a suitable jar with a lid, close and shake until you get a uniform dressing.
• Assembling the Salad – In a large bowl, place all the ingredients of the salad – the charred broccoli, avocado cubes, natural cranberries and pecans. Pour half the dressing and mix carefully. enjoy your meal:)

Notes:

• It’s (always) better to use fresh broccoli. You can use frozen broccoli not in season.
• For the vinaigrette dressing, you can use, as indicated in the recipe, lemon juice or wine vinegar. You can mix between the lemon juice and the vinegar in case you need to (for example, if you use the half remaining lemon from the broccoli).
• You can also use the broccoli stems, there really is no need to throw them away. In such case, peel off the thick, woody stems with a knife, and slice into bite-size rings.
•  If desired, you can cook the broccoli in the microwave. In this case, you should first coat the broccoli with the mixture of olive oil, lemon juice, lemon zest, garlic, salt and pepper, place in in a bowl suited for microwave use, and add a few drops of water, literally 2-3 tablespoons at the bottom of the bowl. Cover and place in microwave for 2 minutes. Then, transfer the broccoli to the baking pan and cook in the oven as the recipe indicates.
• As mentioned above, you only need half of the salad dressing to coat this salad. The rest of the dressing can be kept in the refrigerator for up to two weeks.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Green Salad with Charred Broccoli and Avocado הופיע לראשונה ב-The Happy Lentils.

Of all the house plants I have in my house, I like the Portulacaria afra the most.
Ido brought it from his kindergarten a little over a year ago. He came with it one day, this small branch planted in a plastic bottle that had the upper part cut off, decorated with colorful round stickers and markers. Of course the plant was given to us as a metaphor for our children, and the note that was attached to the plant explained it, saying our children were just like small plants, and if only we water and make sure they have enough light they would blossom and flourish. At that point in my life, I was much more successful with my children’s survival than with any of my house plants’ survival (this days I’m the proud owner to a small jungle in my living room and balcony, but back then I was a bit of a serial house plants exterminator).

Of course, the minute I held this sweet plant in my hands and read the note attached to it, I just knew that I would give this plant so much love and affection that it would flourish to be the most wonderful house plant in the middle east.
And that’s what I did. I put it on the balcony in a place of honor and I watered it regularly at least every two days (!!!), and in between I made sure to give it plenty of “I believe in you” looks. All this would have been great if it wasn’t that Portulacaria afra, which I now know is the most durable plant in the world, can withstand almost everything except… excessive watering. Yes, it turns out that the Portulacaria just wants to be left alone, and I, who wanted so much for it to blossom, almost watered it to death.

But my Portulacaria, fortunately for me and for it, was made of special material, and despite all the mistakes I made, it slowly grew and developed, and I transferred it from that plastic bottle to a larger pot and then to an even bigger pot. In time I learned about my Portulacaria and how to take care of it, and it returned me by growing and flourishing. And although I made some mistakes along the way, it must have felt that I made them out of love.

So what is the conclusion? There are two actually. The first is that if you haven’t been successful in gardening yet then the Portulacaria afra is a great plant to start with, and the second is, that whatever you do – try to do it with love. I have no scientific proof, but I have a feeling that it significantly increases the chances of success.

Between all that soups and carbs winter brings, sometimes the body screams for a good green salad, big and nutritious, and when the markets are full of fresh, huge bundles of different kind of lettuces, herbs and of course avocados, that’s the best time for it.
This green salad is full of all these, along with sun-dried tomatoes, slivered almonds and roasted chickpeas, which makes the salad a complete meal.

Winter Green Salad
serves 4

Ingredients:
10 oz/ 300 gr of mixed greens (Roman lettuce / Arugula / Slanova, etc.)
1 medium avocado, cut into quarters and then sliced
1/2 bunch of coriander leaves (about a cup)
Red onion, finely sliced
1/2 cup silvered almonds
1 cup sun-dried tomatoes (store-bought or as listed below)
1½ cups cooked chickpeas (you can use canned, washed)
1 tablespoon olive oil
Salt and pepper

for the sun-dried tomatoes-
1 lb/ 500 gr cherry tomatoes, cut in half lengthwise
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon coarse salt, 1/4 teaspoon ground black pepper

for the dressing-
4 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dijon mustard
Salt and pepper to taste

Instructions:
1. Making the sun-dried tomatoes (if using store-bought sun-dried tomatoes skip this step): Preheat the oven to 100°C/200°F. Place the sliced ​​cherry tomatoes on a baking tray lined with parchment paper and sprinkle it with olive oil, balsamic vinegar, salt and black pepper. Mix well until full coverage and spread the tomato halves on the pan in one layer, skin side down. Bake for at least 3 hours.
2. Preparation of the chickpeas: Preheat oven to 180°C/350°F. Place the chickpeas on a baking pan lined with baking paper and drizzle over a tablespoon of olive oil, a pinch of salt and a pinch of black pepper. Mix well for full cover and spread the chickpeas on the baking paper in one layer. Bake for 20-25 minutes, until golden brown.
3. Preparation of the dressing: in a jar with a lid, put all the ingredients of the dressing, close the jar with a lid and shake it until all the ingredients are mixed.
4. In a large bowl place all the salad’s ingredients: the mixed greens, coriander, sliced avocado, sliced red onions, silvered almonds, sun-dried tomatoes and roasted chickpeas. Drizzle the dressing over and toss gently to combine.

Notes:
• I highly recommend that the mixed greens you’ll use will have arugula in it, the pepperiness of the arugula is excellent. In addition, for those who like, you can add half a cup of finely chopped celery to the salad.
• Instead of silvered almonds you can use walnuts, cashews or any other nuts you think fits.
• In a green salad dressing, it is common to add a sweetening ingredient (maple / honey / silan). Because of the sweetness of the dried tomatoes, I didn’t feel it’s necessary.

הפוסט Winter Green Salad הופיע לראשונה ב-The Happy Lentils.

Lately I have this big urge to get clean. Something about the changing of the seasons, the end of the Jewish holidays marking the new Jewish year, and other personal matters, make me feel that something has ended and something new is about to begin. And something new means renewal, and I want to get to that renewal clean. As clean as I can get, body and soul. Tabula rasa. I want to get to this new thing that is about to start as if (and only as if) nothing has ever stuck to me, as if I have no previous fears or any past baggage, as if I were seeing things for the first time.

But it’s not just the feeling of wanting to clean the mind, it’s also a feeling of wanting the physical cleanliness. It starts with a tremendous desire to throw all the clothes I have in my closet and never wear them again (not necessarily wanting to buy new clothes, more like not wanting to wear the clothes I wore till now). It continues with the physical need for cleaning – peeling masks to remove dead skin layers, face scrubs, nourishing hair masks (which is so needed after this summer), cleaning the house ..! Recently, I have this desire to open all the windows in the house and let the air in after months of constantly using the air conditioner.

And then there is the cleaning that comes from the outside in (or is it from the inside out?)- the desire to nourish my body with things that are good for it, stimulate it, and make it essential and healthy, food that will circle through my body and replace all the bad things I’ve been filling it with until now (I’ve mentioned the holidays before…). We are what we eat, I’m a strong believer in that. When I see on my plate food that I consider as good for me, I immediately get a sense of pride in the plate (especially if I made it!), and real joy that this is the food I chose to feed my body with this time.

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So lately I have the desire to get clean, and though I would be happy to go on a two weeks vacation in some secluded retreat that serves amazing vegetarian food and has yoga classes all day, my reality is a bit different, so I try to make as many small choices as possible that will suit me and these feelings I have and it’s actually going pretty nice. Perhaps this desire to cleanse is the main part of the renewal, and I wish to be able to accept this desire and reach the new season that comes without any strings from the past, clean, complete, ready.

Isn’t pesto is the greatest? Small jar full with so many possibilities! You can use it to upscale a simple vegetable salad, pasta, baked potatoes, sandwich and many more, all you need is a tablespoon of pesto and you’re done. So pesto is good, but kale pesto- that’s just excellent. You can enjoy all the pesto goodness and nourish the body with something super (wink wink) healthy. The pesto kale is also a great way to introduce kale into your life (if you haven’t already did) for someone who finds it a bit difficult to deal with the strong cabbage taste.

Unlike most pestos, in kale pesto you don’t want to use the stems, simply because their texture is a bit woody. Other than that, it’s easy to prepare and done entirely in a food processor.

Kale Pesto

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 cups

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Ingredients:

  

1x2x3x

• 2 cups (120 gr/ 4 oz) kale without the stems
• 1/2 cup walnuts
• 1/2 cup parmesan cheese (50 gr/ 1½ oz)
• 2 garlic cloves
• zest + juice of 1 lemon
• 1/3 cup olive oil
• salt and pepper to taste

Instructions:

 

• In a food processor, place all the ingredients, except from the olive oil, and blend into a paste texture.
• While the food processor is running, add the olive oil gradually until you reach the consistency you prefer. If you want a more thin pesto, add more olive oil. Taste and adjust seasoning if needed.
• Transfer to a jar and refrigerate for up to 10 days. To maintain the pesto bright green color, add a little olive oil to the jar after each use, making a layer of protection from the air.

Notes:

• You can veganize the pesto by excluding the parmesan cheese. In that case, I would mix the walnuts with cashews or other kind of nut for more deep flavors.
• If you find the taste of kale alone too strong (or if you just want to vary)- swap half of the kale for basil. tasty.
• For kale pest pasta- just mix the pesto in a pan with about half a cup of the pasta cooking water on medium heat for about 2 minutes, then add the cooked pasta and mix until full cover for another minute. You can scrape more parmesan over the serving.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Kale Pesto הופיע לראשונה ב-The Happy Lentils.