Rumania – Discovering a forgotten classic Jaffa dish

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Dear friends, TEL AVIV. I woke up at 6 am this morning  to the sound of pouring rain and occasional thunder. I smiled. It was the yoreh, the first rain we’ve felt in  months, since the dry season began in May. It cleansed and sweetened the air, the streets and the walkways, and brought all …

The Seeds of Change

My kitchen

Hi!

I did it! I did it! I finally figured out how to operate this blog-creation-operation and this is my first post. There’s so much I want to tell you about, share with you, because my life IS food. It’s what I do, and what I’ve been doing and thinking about for most of my time on this Earth. Honestly!

This is my ecological kitchen, right in the center of Tel Aviv, on a quiet little street just about 5 minutes away from the Mediterranean sea. It’s here that I invent my recipes for the various publications I write for, and the different companies that hire me to find interesting new uses for their products. It is also where I give cooking workshops and help clients who need personalized food solutions and nutritional support.

It’s pretty late at night now, and I’m REALLY trying to change from a night owl to a Normal Human Being, but I know that what you really want to read is a recipe, so here’s one of my favorite and most popular recipes – a seed spread (and salt substitute) that is so absolutely delicious, and so amazingly nutritionally dense, that you’ll want to make it for yourself, and anyone/everyone you love:

SUPER ENERGY SEED SPREAD

Vitamin and mineral-rich, chock full of antioxidants – a tablespoon of this in the morning spread on whole-wheat crackers or toast will give you (your kids, and other loved ones) a superb burst of energy. If you forgo the olive oil, you can use it as a salt substitute, and sprinkle it on salad, or other dishes as a nutritional supplement.

3 or more servings (depending on use)

 1 teaspoon each: Flax seeds, pistachios, pumpkin seeds,  black or white sesame seeds or nigella seeds,chia seeds

Pinch coarse sea salt

2-3 teaspoons olive oil

1. Grind the seeds, nuts and sea salt together in a small blender or coffee grinder till fine (note: you also use the coffee grinder for coffee, run some white sugar in it to clear out the taste, before and after you use it to make the seed spread.) Pour into a bowl and stir in olive oil and lemon juice if using. Store in an airtight container in the refrigerator. Use within 2-3 days.

 

SO THAT’S IT FOR NOW. FOR INFORMATION ABOUT COOKING CLASSES, KITCHEN MAKEOVERS, CULINARY TOURS OF JAFFA, LECTURES AND PERSONAL CONSULTATIONS, PLEASE WRITE TO ME AT phyllisfood@gmail.com.