Tag Archives: bulgur

10 minutes Deserts

When it comes to raw sweets, things can be either superfancy or superfast. It’s up to you. So unless you dream of a three layered cake that needs to stay in the freezer for a while, have a look at these deserts ideas:

– cashews are the best: they’re fat&creamy and need no more than 4hrs to soak. in the photo above they stand as the base for a cinnamon cacao desert (with star fruit on top)

– dates too! i love dates not only for their perfect sweetness, but also because of their texture – they give just about the right firmness to the composition

P1010426here i used cashews + dates + frozen berries + hibiscus & fruit tea + grated coconut + orange peel

– in case you don’t have any of these two, you can improvise with oats or other grains (it won’t be raw though). just soak them for a bit, then add honey/dried fruits, tahina, grated coconut and of course, your favorite flavors. drop any high expectations about the looks – it’s basically porridge style

IMG_8656list of ingredients

  • cashews/ any nuts
  • dates / any dried fruits
  • grated coconut (also coconut cream)
  • flavors: cinnamon, cacao, orange, etc

plan B

  • oats/ bulgur/ quinoa/ etc
  • tahina
  • honey
  • flavors

optional

  • bananas
  • dried fruits
  • sesame/ sunflower seeds

Hummus + Tabbouleh = Love

Who doesn’t love hummus? This middle eastern creamy stuff makes everybody lick their fingers in amazement. And of course it goes perfect with his sister salad, the juicy tabbouleh.

P1080241After experimenting with different ways of preparing these dishes, I arrived at these basic rules:

1. the hummus

– forget about making hummus if you don’t have tahina (sesame cream) – you should always add it in generous amount – as well as a good quality olive oil

– part of the secret resides in how you boil the chickpeas. first of all, do it yourself: canned stuff won’t hold a tad of your energy :))

– always soak the chickpeas overnight (the more the better) and preferably boil it over the pressure cooker. add salt and whole spices for enhanced flavor

– keep the water in which they boiled handy and add it progressively during the preparation until you get a fluffy texture

– play around with spices: cumin, garlic, zatar, sumac, nigella seeds; I always choose to add ground cumin or crushed garlic into the composition, whereas I keep the other spices as add-ons

– balance the taste with enough lemon juice and salt, otherwise your hummus will turn out too heavy (it’s a pretty heavy dish anyway!)

– use a high power blender or your immersion blender to get the right texture; it can take in plenty of liquid (the chickpeas water & lemon juice) but make sure it doesn’t turn too watery. i’ve discovered that adding red lentils (around a quarter of the whole quantity of chickpeas) will help a lot in achieving a soft fluffy hummus.

2. the tabbouleh

P1010328

– the main ingredients should be: parsley, tomato, (cucumber), red onion, bulgur (cracked wheat), olive oil, pomegranate juice/concentrate or lemon juice

– depending on your taste, you can decide upon the quantity of each one; however, the main one is parsley and you should use it abundantly (especially because the citric acid contained in the pomegranate/lemon juice will half the initial quantity you started with)

– don’t add too much salt or you risk loosing the unique sweet & sour flavor of the salad

– alternatively, you can use buckwheat instead of bulgur. even cauliflower rice works out well, but then it’s something else than the original 🙂

– garnish it with pomegranate seeds or some nice olives

And if you don’t have bread – a good homemade bread or pita – try for once to have the hummus on spinach leaves. It could look like this 🙂

P1010413

Or you can simply go for your favorite salad as a side dish

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IMG_7353

list of ingredients

1. hummus

  • chickpeas – soaked overnight and boiled until tender
  • tahina
  • olive oil
  • lemon juice
  • salt

optional:

  • cumin, garlic, zatar, sumac, nigella seeds

2. tabbouleh

  • parsley
  • tomatoes
  • (cucumber)
  • onion
  • bulgur / buckwheat
  • olive oil
  • lemon juice/pomegranate juice or concentrate (careful at the preservatives inside!)

optional:

  • pomegranate seeds
  • olives