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Nectaroscordum siculum - Bulgarian Honey Garlic starting to flower. The plant is used to make a unique Bulgarian seasoning called Samardala. Plant profile here - https://lnkd.in/gdCkykwz Here is the recipe. Ingredients: Nectaroscordum siculum leaves (freshly harvested) Sea salt Instructions: Harvest the leaves: The ideal time to harvest the leaves for Samardala is in early spring when they are young and tender and before the inflorescence (scape) Wash and dry: Gently wash the leaves to remove any dirt or debris. Pat them dry with a clean cloth or paper towel. Chop finely: Finely chop the leaves. You can use a sharp knife or a food processor for this step. Mix with salt: In a bowl, combine the chopped leaves with a generous amount of sea salt. The exact amount of salt will depend on your preference, but a good starting point is a 1:1 ratio of leaves to salt by volume. Massage the mixture: Using your hands, massage the salt into the leaves for a few minutes. This process helps break down the plant cell walls and release the flavors. Drying: Spread the salted leaf mixture on a clean drying tray or plate in a single layer. Choose a well-ventilated location with good air circulation and indirect sunlight. Monitor and stir: Stir the mixture occasionally to ensure even drying. Depending on the humidity and air circulation, drying can take several days to a week. Storage: Once the Samardala is completely dry, store it in an airtight container in a cool, dark place. This will help preserve its flavor and aroma. Tips: You can wear gloves while handling the leaves to avoid any skin irritation. If you prefer a finer Samardala, you can grind the dried mixture once it's completely dry using a mortar and pestle or a spice grinder. Samardala adds a unique and slightly garlicky flavor to various dishes. Experiment and use it in stews, soups, dips, or sprinkled on vegetables and meats. Enjoy your homemade Samardala!

🥑 Dive into the World of Avocados! 🥑 Did you know about these fascinating facts about avocados? 🌍✈️ 🥑 Avocados are actually fruits, not vegetables! They're classified as berries and are packed with nutrients. 🌱 Mexico is the leading producer of avocados worldwide, with the state of Michoacán being the avocado capital. 👩🍳 Avocado oil is not just for cooking! It's also used in skincare products for its moisturizing properties. 💚 Avocados are a versatile ingredient, perfect for salads, spreads, smoothies, and even desserts! 🌮 Ever tried avocado ice cream? It's a popular treat in some countries, offering a unique blend of creamy goodness. What's your favorite way to enjoy avocados? Share your avocado adventures in the comments below! 🌟 #AvocadoFacts #FoodieTravel #travel #food #traveltastediscov #healthytips #healthyhabits

Chana Kishmish Pulao . 1. 1 cup dry Chickpeas (Kabuli Chana), washed & soaked overnight Boil the soaked Chickpeas in sufficient water & a little salt until soft. You can also use canned Chickpeas if you didn’t have time to soak the Chickpeas the night before. . 2. To make the stock, dry roast whole 1 tsp garam masala, 1 tsp fennel & 1 tsp coriander seeds for a minute. Add 1 onion, peeled and cut into 4 pieces, 3 cloves of garlic, peeled, salt and 4 cups of water. Cook on medium-high heat till the water starts to boil. Reduce the flame to slow and simmer for another 10 minutes. Strain the stock and keep aside. . 3. In a deep pot, heat 4 tbsp oil & fry 2 onions, sliceds to golden brown. Remove half of the onions on a kitchen towel. Keep aside. . 4. Add 2 green chillies, chopped, 1 tbsp ginger-garlic paste, 1 tsp cumin seeds, 6 green cardamoms, lightly pounded & 1/2 cup plain yoghurt, whisked to the onions in the pot. Sauté for a few minutes. . 5. Drain the boiled Chana & add to the pot along with the 1/4 cup fresh mint leaves, torn. Keep 5-6 mint leaves aside for garnish. Mix well & sauté for 5 mins. . 6. 1/2 cup small raisins (kishmish) soaked & Drain the raisins & add to the Chana. Add the stock. Mix well & cook covered till there is a boil in the stock. . 7. 2 cups basmati rice, washed & soaked, Drain the rice & add to the stock. Add salt to taste. Mix & cook covered on low heat till the rice is cooked. . 8. Towards the end when most of the water has evaporated, add 1 tbsp. Butter on top. . 9. Garnish with the fried onions & fresh mint leaves. Serve hot with plain yoghurt or with a simple raita by adding roasted cumin powder, salt & paprika to yoghurt. . NO REPOSTING WITHOUT PERMISSION" . ~Erik Baji Treasuryvala . #etreasuryvala #ChanaKishmishPulao #Chickpeas #Chane #Moongdal #greenbeans #Lentils #Lentilsasanything #Lentilsrecipes #Lentilsmumbai #lentilrecipe #lentilsarelife #lentilsnacks #lentilsfordays #lentilsbenefits #lentilsforlife #lentilsforprotein #Flavor #dal #beans #BeansBeansBeans #beansfordays #Pulses #LovePulses #Legumes #Aroma #Piquancy #CulinaryDishes #Culinary #Stimulate #Appetite #Zest #Enhance #Flavors #NaturalTaste #Cuisines #Color

🌶️🍤 Get ready to spice up your mealtime with this delicious and balanced Spicy Green Beans and Shrimp Sheet Pan Meal! 🌿🍋 This hearty dish is perfect for lunch or dinner, and it's both low carb and low sugar. With a kick of red pepper flakes and the zesty flavor of lemon, this recipe will surely tantalize your taste buds. 🌶️😋 Stay tuned for the recipe post and prepare to indulge in this mouthwatering combination of succulent shrimp, crisp green beans, and a blend of aromatic spices like black pepper, sea salt, and coriander. Drizzle it all with a touch of olive oil and cumin for that extra burst of flavor. 🦐🌿 Remember, it's all about finding balance and nourishing your body, even when enjoying a spicy treat. Get ready to whip up this sheet pan meal and experience the perfect harmony of flavors on your plate! Stay tuned for the recipe and let's make your mealtime more exciting. 🍽️😁 Note: Photo attached for mouthwatering inspiration! SPICY GREEN BEANS AND SHRIMP SHEET PAN MEAL (4 servings) 1 lbs shrimp (frozen or fresh) 2 medium lemon 1 tsp sea salt 2 tbsp olive oil 1 lbs green beans 1 tbsp black pepper 1/2 tsp coriander 1/2 tsp cumin 2 tbsp red pepper flakes Directions: ➡️ Preheat oven to 425 F. Note: If using frozen shrimp that have been thawed, place in a colander in the sink and drain well. ➡️ Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table) ➡️ Toss the shrimp with lemon zest, 2 tablespoons olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans. ➡️ Whisk together other 2 tablespoons olive oil, ground coriander, ground cumin, other 1/2 tsp. salt, other 1/2 tsp. pepper, and red pepper flakes. Toss with that mixture seasoning mixture with green beans. ➡️ Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes. ➡️ After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink. ➡️ Serve hot, with more lemon juice squeezed on at the table if desired. Get personalized recipe recommendations, workout plans, and daily accountability when you train with me: https://lnkd.in/gJuY_HDS Get personalized workout plans, recipe recommendations, and daily accountability when you train with me: https://lnkd.in/gJuY_HDS #trainwithkickoff #personaltrainer #getfit #fitness #fitnessmotivation #fitnessjourney #workout #sweat #athomeworkout #goals #cardio #gainmuscle #fit #fitnesstips #feelgoodflow #health #gains #motivation #weightloss #loseweight #gainmuscle #liftweights

🌶️🍤 Excite your taste buds with our Spicy Green Beans and Shrimp Sheet Pan Meal! 🌱🦐 This mouthwatering dish is perfect for a delicious lunch or dinner that's both balanced and low in carbs and sugar. 💪🍽️ With a kick of black pepper, sea salt, and red pepper flakes, combined with the refreshing zest of lemon, every bite is packed with incredible flavors. 🍋✨ Whether you choose fresh or frozen shrimp, they'll pair perfectly with the tender-crisp green beans seasoned with coriander and cumin. 🌿🌶️ Drizzled with a touch of olive oil, this sheet pan meal is not only tasty but also easy to make. 🙌🍳 Get ready for a spicy and satisfying experience that will leave you wanting more! Don't miss out on our upcoming post, where we'll share the recipe and a mouthwatering picture to bring this amazing dish to life. Stay tuned! 👀📸    SPICY GREEN BEANS AND SHRIMP SHEET PAN MEAL (4 servings) 1 lbs shrimp (frozen or fresh) 2 medium lemon 1 tsp sea salt 2 tbsp olive oil 1 lbs green beans 1 tbsp black pepper  1/2 tsp coriander 1/2 tsp cumin 2 tbsp red pepper flakes    Directions: ➡️ Preheat oven to 425 F. Note: If using frozen shrimp that have been thawed, place in a colander in the sink and drain well. ➡️ Zest the lemons and then squeeze the juice and save for another use (or save the lemons to squeeze on at the table) ➡️ Toss the shrimp with lemon zest, 2 tablespoons olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Let shrimp marinate while you start to cook the beans. ➡️ Whisk together other 2 tablespoons olive oil, ground coriander, ground cumin, other 1/2 tsp. salt, other 1/2 tsp. pepper, and red pepper flakes. Toss with that mixture seasoning mixture with green beans. ➡️ Spread beans out in a single layer on the roasting pan and roast the beans for 10 minutes.  ➡️ After 10 minutes tuck shrimp between the beans and roast 6-8 minutes more, until shrimp are still slightly tender and have turned pink. ➡️ Serve hot, with more lemon juice squeezed on at the table if desired. #trainwithkickoff #personaltrainer #getfit #fitness #fitnessmotivation #fitnessjourney #workout #sweat #athomeworkout #goals #cardio #gainmuscle #fit #fitnesstips #feelgoodflow #health #gains #motivation #weightloss #loseweight #gainmuscle #liftweights

Chipotle Shrimp Tacos with Avocado Crema and Mango Salsa- oh my, these couldn’t be more perfect and easy to make; they are super fun for hosting and sharing! Ingredients: 1 lbs 16-20 Black Tiger Shrimp 1/4 cup olive oil 1/2 tsp cumin 1/2 tsp salt 1/2 tsp paprika 1/2 tsp smoked paprika 1/2 tsp chipotle powder 2 garlic cloves, crushed Tortillas of choice, for serving Mango Salsa 1 mango, ripe 1 Fresno chile 1/4 red onion 1 tbs cilantro 1 lime, juiced 1/4 tsp salt Avocado Crema: 1 avocado 🥑 2 garlic cloves, crushed 1 tbs cilantro 1/4 tsp cumin 1 lime, juiced 1/2 tsp salt 1/4 cup sour cream Method: 1. Defrost and rinse shrimp; remove tail and butterfly shrimp; (this shrimp was already de-veined); pat it really dry; 2. Season shrimp with olive oil, smoked paprika, paprika, cumin, chipotle powder, salt and garlic cloves; mix well and let marinate while you prepare your mango salsa and Avocado Crema; 3. To make mango salsa- chop mango, Fresno chile, cilantro, red onion and mix with lime juice and salt; 4. To make the Avocado Crema- add all ingredients above except for sour cream to a food processor and process then mix with the sour cream; (note: don’t blend sour cream or it will turn watery) 5. Sear shrimp on a skillet for about 1-2 minutes per side depending on size of shrimp; 6. Char some tortillas, assemble and enjoy! #shrimp #shrimprecipes #shrimptacos #avocadocream #mangosalsa #recipeshare

It is a simple and very nutritious dish from Nepal, where it is made with bamboo shoots that grow in the southern Himalayan forests. (I use canned, thinly sliced bamboo shoots instead.) While it is sometimes described as a soup, it is really a main dish, eaten with rice. You can also serve it with crusty bread and a salad. #dinner #food #foodie #foodporn #Fruits #glutenfree #govegan #health #healthy #healthyeating #healthyfood #healthylifestyle #instafood #lunch #nutrition #organic #plantbased #vegan #veganfood #veganlife #veganlifestyle #veganrecipes #vegans #veganuary #vegetariansummer

Ready to transform your summer cookouts? Let's dive into healthy grilling techniques that'll make your BBQ the talk of the town. This guide is tailored for Africans in the diaspora, blending traditional flavors with modern, health-conscious cooking methods Grilling dates back to our earliest ancestors. In Africa, it was a way to make tough meats tender and add smoky flavors to vegetables. #Grillingtechniques #Healthygrillingtechniques #Summergrillingtechniques

Spicy carrot hummus 🥕 Although I do make plain hummus from time to time, I more often make it with some kind of added vegetable, which bulks it out and adds to my fibre variety and intake for the day And adds a different taste This is one of my favourites The sweetness of the carrots and the heat of the spices makes it simply delectable 🍋6 medium carrots, washed (not peeled) and chopped (1🌱) 🍋1 heaped tsp each of cayenne pepper and smoked paprika (2🌱) 🍋1 tsp dried chilli seeds (1🌱) 🍋1 tsp coconut oil 🍋 1/2 tsp pink Himalayan salt 👉 Airfry all of the above for half an hour, adding in the last minute or two… 🍋3 garlic cloves, crushed (1🌱) 👉 Meanwhile…put the following in your whizzer 🍋1 can chickpeas, drained and rinsed (1🌱) 🍋Juice from 1 lemon 🍋4 tbsp Extra Virgin Olive Oil (EVOO) (1🌱) 🍋1 tbsp tahini (1🌱) 👉 and when the carrots are cooked, add most of them to the whizzer, holding a few back for decoration… 👉 Whizz, then add 2-3 tbsp water and whizz again…this makes it really fluffy and light 👉 Serve with some carrots of top and a drizzle of EVOO It’s a taste sensation and so full of good stuff - 8 different plants to feed your microbes 🦠 😀 Tip of the day: I almost never peel root vegetables because the peel is where the best of the fibre and nutrients are. I just scrub, pick out any manky bits with a sharp knife, and use. 🔸🔸🔸🔸🔸🔸🔸 🔸 🔸Want to see more posts like this? Hit 🔔 in my profile (& choose see all posts) 🔸Think I know my stuff? Hit endorse in my skills section - it makes me smile 😊 and helps spread the magic of IF ✨ #intermittentfasting #health #countplantsnotcalories #dietforfasting #fastingmealsrecipes

Have you tasted KIBBEH? 🤔 Making great kibbeh is an art form, and can take a lot of practise to get just right. Ingredients For the Kibbe filling: 🔹500 g minced meat 🔹2-3 onions chopped 🔹1 teaspoon 7 spice 🔹1.5 tablespoon Kibbeh Spices Kamouneh Spice Mix 🔹½ teaspoon black pepper 🔹1 tablespoon salt 🔹1 cup chopped walnuts 🔹2 tablespoon sumac 🔹For the Kibbeh casing: 🔹1 kilo fine bulgur wheat 🔹1 kilo mince meat 🔹2 onions 🔹1.5 tablespoon Kibbeh Spices 🔹1.5 tablespoon cornflour 🔹1 teaspoon 7 spice 🔹½ teaspoon black pepper 🔹1 tablespoon salt 🔹Sunflower or vegetable oil Instructions 👉Soak the bulgur wheat in enough water to cover and set aside 👉To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat 👉Add 500g of minced meat to the onions and cook out the meat on medium high heat 👉Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat 👉When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside 👉Drain the bulgur wheat and add to a large bowl. Take out the kilo of meat and prepare food processor 👉In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl. 👉Roughly chop 2 onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well 👉When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands 👉If it is too dry add a bit of water, you don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary . #kibbeh #mediterraneankibbeh #mediterranean #mediterraneanfood #foodlovers #foodreels #mediterraneanfoodlovers #mediterraneanrestaurent #mediterraneanchef #reel #reels #reelitfeelit #recipe #recipealert #newrecipe #recipereels #reelsinstagram #reelstagram #newreels