This is a super easy recipe for Lamb Chahonbili, given that you are short on time and have some fresh lamb, too. This dish yields some very tender meat and a rich taste of kabob seared in skillet.
Guys, this recipe for Kefir is seriously easy and very delicious! Don’t let the long description scare you off. I just like to give as much information as possible regarding the process and provide some know-how regarding the peculiarities to turn this to a success for you. Kefir is a very powerful antioxidant! I make two different types of Kefir at home. One requires the usage of kefir grains, which is ideal for raw milk kefir. The other (this recipe, to be exact) only needs a kefir starter and milk. Unlike the first version, the latter is not as sour and can be used in wide array of foods. To make it a little more beneficial I also add a capsule of essential probiotics for improving your gut health and moving your bowel along. Now, isn’t that neat :D
There are many foods nutritionists recommend eating due to their high content of certain minerals or vitamins. The problem with some of them is that they may not taste that well to some of us, or are too difficult to cook, or too expensive to consume on a regular basis. However, there is definitely one food that doesn’t have these problems: it is asparagus.
If you’ve been following my food blog for a while you know that I am fascinated by finding out the story behind each food I make. While not all of them have a dramatic or reality altering (can you imagine?) history attached to it, nevertheless, Russian salad has an interesting story and some controversies behind it.
We regularly hear about new magic foods that appear on the market from time to time and are thought to have enormous health benefits. Most of the time these are recently “rediscovered” foods that were used by indigenous people of South America (or you can pick another continent or a country: South America, India, China, Mongolia, Russia, etc.) in the past but have been long forgotten. Or, they were always available but have been failed to be noticed for one reason or another until now if not for some recent lucky scientific discovery.
We tend to give a great deal of consideration to our face over other parts of our bodies thinking that it is the only area which makes us look more youthful. This notion cannot be farther than the truth. In order to have a youthful and rested appearance, everything from your head to toe counts. Your lips are no exception. They might be a small part of your face, but neglecting them will eventually backfire on you. Plump and moisturized lips freely give out the vibes of happiness, purity and youth. So, how do we care for one organ of our body, which is ultimately responsible for how we deliver our speech and beautiful smile to the outer world?
There are many different ways for using oats in our daily lives. But one of the favorites, of course, is to utilize oats for our breakfast needs. I usually just add milk, cook oats in low heat, add butter and a little brown sugar. That’s the way my kids always enjoyed their “kasha” (porridge). While I knew I could add berries and a lot of other ingredients, what I didn’t know that I could also enjoy oats cold and soaked in plain Yogurt or in Kefir. During our trip to Jordan, I learned this nifty recipe from Nasim’s sister. This recipe includes array of ingredients like nuts, raisins, shredded coconut threads and honey to make this dish one fulfilling breakfast. If it passed my husband’s test, I can say that any oat lover will enjoy it. Not to mention that if you have all the necessary ingredients, you can toss this recipe together in less than 5 minutes.