Chickpea Salad

Springtime is the Perfect time to make fresh salads and go on picnics! Here is one that we enjoyed again the other day. It is easy to make and a source of protien and calcium.

INGREDIENTS

1 1/2 cups dried chickpeas, soaked overnight and cooked

350g firm tofu, cut into small chunks

2 large onions, sliced

6-8 cloves fresh garlic, crushed 

1 red capsicum (bell pepper), sliced

2-4T fresh thyme or 2-4tsp dried

 Juice of 1 lemon

8T olive oil

1 tsp celtic sea salt

1 tsp herbamare 
1tsp seasoning such as vegetable stock powder or onion powder

half bunch fresh corriander (cillantro), chopped

• Fry the onion in 2T olive oil until soft
• Add half the crushed garlic, the celtic sea salt and the thyme and stir through
• Add capsicum and continue to stir for a couple of minutes, until the capsicum softens slightly
• Stir through the chickpeas, remaining olive oil and lemon juice.
• Chill

• In a seperate pan fry the tofu with the herb salt, seasoning and other half of the garlic, allowing it to brown a little on the outside.
• Chill

Just before serving, stir the tofu and fresh corriander though the chickpeas and ENJOY!

 

Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee. Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength:
(Isaiah 26:3-4)

Posted By: Natasha Mansour

Israeli Couscous Pesto Salad

This salad is light and colorful and makes for a tasty side dish.

Ingredients

Pesto
To make the pesto, follow recipe under heading Power Packed Basil Pesto  on this blog site
Salad
250g gourmet pearl couscous
1 massel stock cube (chicken like or vegetable)
300g sweet potato, peeled and cut into bite size pieces
1 1/2 large red capsicum (peppers), quartered and deseeded
1 large red onion peeled, cut in half then quartered
Juice of half a medium lemon (or to taste)

Salt to taste 
Extra virgin olive oil to drizzle

                     
 












Method
  
_  Prepare vegetable. 
_  Place vegetables on a baking tray, place in a hot oven and cook until just tender. When done remove from heat and allow to cool. 
_  Remove capsicum cover with plastic wrap and set a side 10 minutes, then peel off skin and cut into bite size pieces.

_  Cook couscous according to packet instructions. Where it says boil water then add couscous, dissolve a massel stock cube in the water for extra flavor, then add couscous. 
_ When couscous is cooked remove from heat and let it rest and cool down. Fluff up with a fork to separate so couscous does not stick together. 
_  Prepare basil pesto.

Assemble

 Gently stir 3-4 tablespoons or (to your taste) of prepared pesto through couscous. Add vegetables and toss. Season with lemon juice, drizzle with extra virgin olive oil and salt to taste.

1 Peter 5:7 Casting all your care upon him for he careth for you
 
Posted by Yiannoulla Burness

Orange Infused Carob Truffles

This is our family favourite. I started making these truffles a couple of years ago after my sister Vanessa introduced me to them, and since then Imad keeps on asking for them. I think that they may become your family favourite too - give them a try.

Ingredients:

1/2 cup           Tahini
1/2 cup           Carob Molasses (this can be bought at middle eastern or continental stores)
2 cups             ABC (almond, brazil, cashew) , ground
2 Tbs              Orange rind, grated
1/2 Tbs           Orange juice
2 cups             Soy Carob Buds

Method:

• Mix together in a bowl the tahini, carob molasses, ground nuts, orange rind and orange juice.
• With damp hands take a teaspoon of mixture and roll into balls. Place onto a lined tray and place in the freezer until the balls are hard.
• Use a double boiler to melt the carob buds. I usually just put a smaller saucepan into a larger one; put water in the larger saucepan and let it boil and place the carob buds in the smaller saucepan and place that saucepan in the larger one and the carob buds will then melt well.
• Once the balls are frozen take out of the freezer and insert a toothpick in each one and insert in the melted carob making sure that the carob covers everywhere. Place the coated ball onto the baking paper, take out toothpick and place a nut on top. Done!

"Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee." Isaiah 26:3

Posted by Melissa Awde