Ful medames, a staple dish of fava bean porridge in North Africa and the Levant, has many regional variants. In Egypt, it’s often served for breakfast, accompanied by flatbread and pickled vegetables. My version adds black and kidney beans and red lentils for a more varied nutritional profile, as well as turmeric and black pepper. Add as garnishes the ones suggested below or more olive oil, vinegar, mint, parsley, chopped garlic, berbere or other hot pepper, or other ingredients of your own choosing. Continue reading →
This recipe is an example of the kind of dietary diversity that is important for any healthy diet. Add, subtract, or substitute ingredients freely in this highly adaptable salad, and as long as you include members of the Allium, Brassica, Capsicum, and Citrus (thus, “ABCs”) families, the results should both delight and richly nourish you. Note that these ingredients work synergistically to create a dish that’s healthier than the ingredients eaten separately. Black pepper magnifies turmeric’s powerful properties, the mustard and radishes boost broccoli’s benefits, and the nuts, seeds, and olive oil aid the absorption of fat-soluble nutrients.
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This lighter alternative to hummus has received rave reviews wherever I have served it. Continue reading →
This colorful summery Middle Eastern bread salad is infinitely adaptable to incorporate whatever ingredients you happen to have on hand, and makes a welcome addition to picnics and potlucks. The red cabbage, while not traditional, boosts nutritional values that are already near the top of the chart. Continue reading →