AMAZING HEALTH BENEFIT OF MUSHROOMS

 Mushrooms can be added to everyday dishes to provide an extra serving of vegetables and delivers important nutrients include niacin, selenium and riboflavin. It also has vitamin D, ergothionene and potassium.

-         It boost the immune system

AMAZING HEALTH BENEFIT OF SOYA BEAN

They are a very good source of manganese, phosphorus, and protein as well as a good source of iron, omega-3 fatty acids, dietary fiber, vitamin B2, magnesium, vitamin K, and potassium. There are also a wide range of unique proteins, peptides, and phytonutrients contained in soy.

TUNISIAN RECIPES- CHICKPEA SOUP (LABLABI)

 Ingredients

     -         1 tablespoon ground cumin

     -         4 tomatoes, cut into large pieces

     -         2 tbsp white vinegar

     -         2 teaspoons ground coriander

     -         3 tablespoons olive oil

-         1 tablespoon harissa

TUNISIAN RECIPES- GRILLED VEGETABLES

Ingredients

    -           2 teaspoons coriander seeds

    -         1 teaspoon caraway seeds

    -         1 t. cumin seeds

    -         4tablespoons  olive oil

    -         4teaspoons sweet paprika

    -         ^½ teaspoon cayenne pepper

TUNISIAN RECIPES (NOODLE SOUP)

    Ingredients:

-         1 pound Swiss chard, chopped coarsely (stems, ribs, and eaves)

-         2 cups zucchini noodles, spaghetti cut

-         2 Tablespoon. tomato paste

-         2 Tablespoon hot pepper sauce

-         3 large garlic cloves, minced

TUNISIAN RECIPES (RICE WITH SPINACH)

   Ingredients

-         3 cups organic white basmati rice

-         ¹/₂ cup olive oil

-         1 small dried hot red pepper (or 1 teaspoon hot pepper flakes)

MOROCCAN RECIPES (ZAALOUK EGGPLANT SALAD)

Zaaloukis one the delicious meal cook with eggplant (aubergines), tomatoes, garlic, olive oil and spices. It usually served as a dip with crusty bread.

Ingredients

-         2 tablespoons olive oil 

MOROCCAN RECIPE: (WHITE BEANS LOUBIA)

Ingredients

-         1 ¹/₂ teaspoons ginger

-         1/2 teaspoon cayenne pepper, or to taste (optional)

-         500 g (about 1 lb.) dry white haricot or Cannellini beans, soaked overnight and drained

MOROCCAN RECIPE (CHICKEN MARRAKESH)

 Chicken Marrakesh is one the delicious meals found in Morocco. It is easy to prepare and is filled with great nutrients.

Ingredients

-         1 can garbanzo beans, drained and rinsed

-         2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

MOROCCAN RECIPES (SPANISH FISH)

Spanish fish is another delicious meal you cannot afford to miss. This dish may be served hot or cold, depending on your choice.

Ingredients

-         1 garlic clove, finely chopped

MOROCCAN RECIPES (VEGETABLE SOUP)

 Ingredient

-         1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg)

-         6 cups reduced-sodium beef broth or 4 cups water

MOROCCAN RECIPES (GREEN BEAN WITH POTATOES)

     Ingredient

-         1 small roasted red pepper, seeded and finely chopped (optional)

-         4 cloves garlic (or more to taste), pressed or finely chopped

MOROCCAN RECIPES COUSCOUS

Ingredients

-         1(14.5ounce) can low sodium garbanzo beans, rinsed and drained

-         1¹/₂ cups chicken broth

-         ¼ teaspoon ground cloves

-         ¹/₄ teaspoon ground cayenne pepper

-         ¼ teaspoon ground coriander

-         1teaspoon ground cumin

-         ½ teaspoon ground ginger

-         ¼ teaspoon ground allspice

-         1 teaspoon olive oil

-         1 red onion diced

-         ½ teaspoon ground cardamom

-         1 red, green, or yellow bell pepper, diced

-         ½ cup golden raisins

-         1 teaspoon kosher salt

-         Grated zest of one orange

-         ½ cup orange juice

-         1 ½ cups couscous

-         3 tablespoons chopped fresh mint

Method

   -         Place a sizable pot medium and heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until aroma comes out, up to 3 minutes.

    -         Stir in oil and onion, cook until tender. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

    -         Pour in the chicken broth and orange juice; turn heat to high and bring to a boil.

-         When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint. 

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MOROCCAN RECIPES (SPICY RICE PILAF)

  Ingredients

-         1 teaspoon cumin

-         ¹⁄₂ teaspoon cayenne pepper

-         1 teaspoon unsalted butter

-         1 teaspoon paprika

-         1 cup white basmati rice

-         1 ¹⁄₂ cups water or 1 ¹⁄₂ cups vegetable stock

MOROCCAN RECIPES (CARROTS SALAD)

Ingredients
-        4 medium carrots, peeled
-        ¹/₂ teaspoon sweet paprika
-        Pinch of ground cinnamon
-        2 tablespoons extra-virgin olive oil
-        1 tablespoon fresh lemon juice

MOROCCAN RECIPES (LAMB AND VEGETABLE SOUP)

  Ingredients

-         2 ripe tomatoes, chopped

-         ¹⁄₂ teaspoon black pepper

-         1 ¹⁄₂  onions, diced

-         1 -2 teaspoon salt

-         ¹⁄₂ teaspoon paprika

MOROCCAN RECIPES (SCOTCH BROTH)

 Ingredients

-         250g/8oz  carrots, peeled, diced

-         250g/8oz turnips, diced

-         2 onions, peeled, diced

-         1clelery stalk, diced

-         1leek, white part only, sliced

-         75-125g/3-4oz pearl barley

-         125g/4oz dried peas, soaked in water for 4-5 hours, drained

-         Salt and freshly ground black pepper

-         2.3litres/4 pints lamb or mutton stock

-         85g/3oz kale, chopped (optional)

-         Salt and freshly ground black pepper

Method

-         In a medium heat mix all the ingredients together, except the kale, with a sizeable saucepan until boiling.

-         Lower the heat and simmer gently for a 2¹/₂ hours, or until the peas and pearl barley are tender.

-         Add in the kale and cook for a further 10 minutes, or until the kale is soft. Season, to taste, with salt and freshly ground black pepper.

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MOROCCAN RECIPES (CHARMOULA SAUCE)

 Ingredients

-         1 cup lightly packed fresh cilantro leaves washed, dried

-         1 cup lightly packed fresh Italian parsley leaves washed, dried

-         2 cloves garlic peeled, crushed

-         1 tablespoon ground cumin

-         2 teaspoons paprika

-         3/4 teaspoon salt

-         Pinch ground red (cayenne) pepper

-         1/2 cup reduced-sodium chicken broth or vegetable broth

-         1/3 cup reduced-fat firm silken tofu

-         2 tablespoons lemon juice

-         1 tablespoon extra virgin olive oil

Method

   -         In food processor, combine cilantro, parsley, garlic, cumin, paprika, salt and ground red pepper. 

   -   Process until finely chopped. Add broth, tofu, lemon juice and oil. 

   -   Process until mixture forms a creamy sauce, stopping to scrape down sides of work bowl several times.

    -         Just before serving, heat sauce over medium heat, stirring until heated through but not bubbling.

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MOROCCAN RECIPES (POTATO BEAN SOUP)

 Ingredients

 -         2 potatoes, peeled and cubed 1/2 inch

-         3 chicken bouillon powder  (dissolved)

-         ¹⁄₂ cup instant potato flakes

-         ¹⁄₄ cup green onion

MOROCCAN RECIPES (CHICKPEA SOUP)

   Ingredients

-         2 tablespoon ground cumin

-         600ml hot vegetable stock

-         1 tablespoon olive oil

-         1 medium onion, chopped

-         100g frozen broad beans

-         Zest and juice ½ lemon