Joyful Compassionate Abundance
Well, it’s about to be frightful, anyway. Coming into the end of summer here. 🙂  This post was written two or three years ago when it really WAS winter, sometime in the vicinity of Groundhog Day in Woodstock, Illinois, backdrop of the
Finally! A new permanent addition to my vegan repertoire. I’m not big on substitutes, so I’ve had a hard time working my way into a vegan diet. I like eggs and cheese, and despite the claims that people can’t tell the difference
Even if you don’t usually like olives…this is one to try! I use Middle Eastern olives. They are very different from domestic olives, and I like them so much better! So far I’ve only found Israeli brands that make pitted (Osem, Beit Hashita),
Ful is Arabic for fava beans (as hummus is Arabic for chickpeas). This is another popular Middle Eastern salad to serve as part of a mezze (Middle Eastern appetizer table), alongside of hummus, or all by itself. It is a street food
Oh, so good! I could sit down and enjoy a meal of just these. Ingredients Green beans, 1 lb. Extra Virgin Olive Oil, 1/4 cup Plum tomatoes, 4 petite diced Tomato Paste, 4 TB Garlic, 3-4 cloves minced Turmeric, 1.5 tsp. Cumin,
These are the kinds of “fast-foods” I like. Ooooh, good! Black Bean Pasta from Costo topped with a fresh tomato sauce I made and these delightful small summer squashes (zucchini and patty pan), also from Costco. Here’s what I did: I put
This Brown Lentil Soup is the first lentil soup I ever made, and the first time I made it was over forty years ago. Lentils were made for Middle Eastern seasonings, lemon, garlic and cumin. I always like a little heat in
Next spring, 2016, I will teach a class in the Retired Adult Program (RAP) at McHenry County College in Crystal Lake, Illinois. I’m working out a course outline and would like to share it with you, my followers, and invite your comments.
Love ’em or hate ’em, that’s beets! It’s one of those veggies that inspires extreme reactions. Even people who came into the cafe and said they hated beets loved this Moroccan Beet Salad, though. With its deep color, it’s a beautiful and
Muhammara (Arabic for “reddened”) wasn’t one of my original group of salads. I have a customer to thank for this delicious suggestion. Although it’s a classic Middle Eastern combination of ingredients, I hadn’t heard of it until someone asked for it when