Amazingly Tasty Easy Healthy Eats Recipe: Khashayar Parsi’s Herb Salad


What book lover or writer wouldn’t benefit from someone else taking up the meal preparation slack while they’re reading or working on a novel? Anyone can cook tasty fare that’s unhealthy. The real art lies in food that’s both healthy and delish. How fortunate I am that my husband works from home these days and loves to cook.

Let me count the ways...breakfast, snack, lunch, dinner...I could eat this for any and all of these!
Let me count the ways…breakfast, snack, lunch, dinner…I could eat this for any and all of these!

Forgive, dear reader, the drool on these introductory words. My aim is to give you an idea of what the recipe that follows tastes like, but I’m too busy dealing with the watering in my mouth to think.

Okay, here goes—fresh, crunchy, sweet, salty, peppery, soft—and delicious!!!!!!

There. Oh, and exotic yet familiar, green and healthy, yet decadent. Easy but a bit time consuming so make enough for a few meals. It’s filled with everyday ingredients like bread and cheese, but with the added specialness of a not-your-run-of-the-mill sort. Lavash (a soft, thin unleavened flatbread available at many grocers) and feta,(a cheese made from the milk of cows or goats or sheep) and greens that are best eaten raw yet go cosmos-beyond lettuce and spinach. Things of which the mere scent of them are heaven!!! These are fresh herbs such as dill, tarragon (worthy of making into a perfume though one might get bitten…) and parsley and cilantro. If you’ve got more, great, but if you haven’t got these, all is forgiven because most any green leafy goodness will do.

There—I’ve said it—onto the recipe. Oh, and it’s my husband’s own making, a melange of cultures, and personal preferences. It’s a forgiving dish—I make it my own way, and that’s good too—but let me step aside. Today it’s Khashayar’s turn to be our guest here. Slobber away, folks (by the way, he’s got more healthy easy recipes here and here and here and here)…

Yum!!!
Yum!!!

HERB SALAD RECIPE by Khashayar Parsi

Ingredients

Dressing:

  • EVO 1/2 a cup (note from da-AL: EVO is the abbreviation for Extra Virgin Olive Oil)
  • Lime 1 small

Herbs:

  • Basil (Lemon or Thai) 1 bunch
  • Chives (or Green Onions) 1 bunch
  • Cilantro 1 bunch
  • Dill 1 bunch
  • Parsley 1 bunch
  • Tarragon 1 Bunch

Feta Cheese 8 oz (another note from da-AL: this is a particularly wonderful cheese because it’s so flavorful that one needs far less than most other types. To lessen saltiness, drain the brine and replace it with water. Another great think about it that when it’s stored in either brine or water, it keeps for a very very long time.)

Garlic 4 cloves

Lavash Bread 16 oz

Grapes 1-1/2 cups

Nuts:

  • Almonds 1/2 a cup
  • Cashews 1/2 a cup
  • Walnuts 1/2 a cup
  • Onion 1/2 a medium size

Spices (Ground):

  • Cinnamon 1 teaspoon
  • Cumin 1 teaspoon
  • Pepper (Black and Cayenne) 1 teaspoon each

Instructions

  1. Mince the onion and garlic, and put them in a large bowl. Add lime juice, EVO, and pepper (black and cayenne). Mix and let them soak as you prepare the rest of the salad.
Photo of beautifully minced onions and garlic.
My honey chops onions and garlic beautifully!

Tip: Do not add any salt; feta cheese is already salty. If you like it saltier, adjust it at the end.

Tip: Save 2 teaspoons of EVO to toast the nuts.

Spices from ethnic markets cost a fraction of what they do in regular markets.
Spices from ethnic markets cost a fraction of what they do in regular markets.

2. Chop the cilantro, parsley, dill, chives, lemon basil, and tarragon.

Tip: Dry well after washing them.

Tip: If you use a food processor, make sure not to mince them.

Chopping fresh herbs like this Italian parsely make the whole house smell wonderful!
Chopping fresh herbs like this Italian parsely make the whole house smell wonderful!

3. Roast the nuts for about a couple of minutes on medium heat. Let them cool to room temperature and crush them.

Tip: You can put them in a bag and use a hammer.

Tip: Do not grind them. Crushed nuts will give the salad a better texture.

Home-roasted nuts are the best!
Home-roasted nuts are the best!

4. Crumble the cheese.

In Iran, if you ask for cheese, you'll get feta.
In Iran, if you ask for cheese, you’ll get feta.

5. Dry the lavash sheets (on very low heat) until they are like crackers, and crumble them by hand.

Tip: Be careful; they can go from perfect to overdone very quickly.

Tip: Do not use a food processor, because it makes bread crumbs.

Lavosh that's crisped makes for fancy crackers!
Lavosh that’s crisped makes for fancy crackers!

6. Add the herbs, walnuts, feta cheese, lavash and the remaining spices to the bowl and mix well. You can also add grapes like these (1 1/2 cups) from our backyard.

Let your imagination run loose! This recipe accommodates whatever modifications you prefer.
Let your imagination run loose! This recipe accommodates whatever modifications you prefer.

Nooshe-Jawn (Bon Appetite in Farsi)

Tip: Serve with some fresh tomatoes and cucumbers on the side.

Do you have a tasty, healthy, and easy dish that you like to make?

Blogging Tips, Free Mind/Body Apps, 1st Youtube Ever by da-AL


Juggling writing my novels, blogging, and daily life is a huge challenge. This week I (sort of) chunked the task of researching the business end of blogging. That voyage into Google-ville unearthed a meandering myriad of fascinating stuff worth sharing with you…

This Aboriginal woman of Australia’s NPY region may be listening to Smiling Mind’s free meditation app in English or Pitjantjatjara or Ngaanyatjarra!

Blogging: In most any timezone, folks check their social media on weekdays, around lunchtime. According to these statistics gathered by Sprout Social, most of us bloggers are wisest to post mid-week, mid-morning. Forget about posting on weekends.

Social media: Trendwatchers at Pew Research Center report that everyone everywhere is increasing their social media engagement. Among all ages, Facebook is used most and most frequently, with Youtube gaining behind them.

Mind: “The greatest gift you can give to people is your full attention,” according to the Australian guy on Smiling Mind. Meditation, mindfulness, stress relief, call it what you will — everyone tells us we need it. Smiling Mind coaches us to do just that, in English and even in Aboriginal languages! — no credit card required to upload it and use its free version indefinitely!

Body: Mindfulness can help us stay fit — MyFitnessPal tracks and calculates our eating, nutrition, and activity. No credit card required to use its gratis edition forever.

1st YouTube: Ever wonder about it? Ta-da! Here it is, originally uploaded on April 23, 2005…

Anti-Viral Dog: Crisis brings out the worst — and the best! — in us, like how whoever kindly made this video wanted us to smile…

What are your best blogging hacks and fave truly free apps?

Banana Blueberry Frozen Delight by Khashayar Parsi


Frozen yogurt made by my honey makes me smile!

(Hi friends, this is da-AL — Khashayar’s post follows the next photo.)

Cool, cold, freezing! Yes! All those sound absolutely refreshing now that summer’s kicked in here in Los Angeles. What does hot weather make you feel like doing?

For me, the heat makes me want to dip my toes in a whispering mossy stream. It makes me want to nap. And it makes me want to sip iced coffee by the shore. Alas, real life beckons.

Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it. Moreover, yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence (photos and captions are by me)…

From any angle, this scoop grins for you!

* * * Banana * Blueberry * Frozen * Delight * by * Khashayar * Parsi * * * 

* European style yogurt, plain full fat, 32 oz.

* Honey, 1.5 cups

* Banana, 1 large and ripe

* Blueberries, frozen, half a bag

* Butter, half a bar

1. Use cheesecloth to line a strainer that’s the size of the type used to drain pasta, and pour yogurt into it. Insert strainer over a bowl to collect the water from yogurt. Place in the fridge for 12 hours.

Step 1: Save the resulting fabulous liquid, a.k.a. whey, to later enhance everything from drinks and smoothies to soups and bread making.

2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.

Step 2: Frozen berries are picked at the height of their season.

3. In a large bowl, use a hand blender to mix the banana, honey, and butter. Add in the thick yogurt and fruit and mix.

Step 3A: Ingredients other than yogurt and berries.
Step 3b: A blend of all but berries and yogurt.
Step 3c: Super dynamite yogurt meets blended tasty fruit and stuff.
Step 3d: Everything stirred together, except the berries. Sorry, I forgot to get a photo of the last step of combining berries into everything.

4. Leave in freezer for 24 hours and serve.

Step 4: Use the yogurt container to freeze the total mix in. In my humble opinion, it tastes amazing even at room temperature!!!

Easy! Yummy! Healthy! Veggie Black-Eyed Pea Appetizer Recipe by Khashayar Parsi


How do you make staying healthy easy? Focusing on what’s good to eat (rather than what isn’t) helps me. So does collecting wholesome recipes that are simple and delicious.

My husband welcomes challenges, nutritious cooking included. Here’s a favorite dish he’s come with that family and guests love…

vegetarian cooking
Hungry for something wonderful?

Veggie Black-Eyed Peas Appetizer

Ingredients

1 medium onion

2 tablespoons coconut oil

1 zucchini

1 head garlic

2 teaspoons turmeric

1 1/2 cups black-eyed peas

1 cup dried maitake mushrooms

1/2 cup walnuts

1/4 cup cheddar cheese

4 cups water

1/2 cup white rice

salt and pepper to taste

olives

crackers

Vegetarian Black-Eyed Peas Appetizer garnished with olives
Olives brighten up Vegetarian Black-Eyed Peas Appetizer

Instructions

  1. Coarsely chop onion.
  2. In a medium sized pot, sauté in coconut oil until golden.
  3. Coarsely dice zucchini.
  4. Add zucchini to onions and sauté another five minutes on medium heat.
  5. Mince garlic.
  6. Add garlic to the pot with turmeric and sauté two minutes.
  7. Add black-eyed peas, mushrooms, walnuts, rice, cheese, and water. Bring to boil.
  8. Lower heat to medium and simmer for half an hour.
  9. Once fully cooked, coarsely grind with an immersion blender (which is a little easier to control) or mixer. Tip: if mixture overcooks and becomes too dry to blend, add water 1/4 cup at a time until it can be emulsified without becoming watery.
  10. Let cool.
  11. Spoon into large bowl.
  12. Garnish with Olives.
  13. Serve with crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.

Serves 8-10 people.

Guest Blog Post: Benefits of Tea by Rhiannon Brunner


As a novelist, tea is one of my best friends. If I want a boost, to warm my fingers, something tasty and healthy yet free of calories (given how writing involves little physical energy), or during the moments I want to commune with others (making a story can be like cooking,  the ingredients being actually living).

Tea is infinitely varied — hot or cold, fruity or robust, earthy or sweet, and on and on — there’s a tea for everyone. Blogger Rhiannon Brunner lives in Vienna, Austria. She’s written a pile of books about subjects that interest her in German, which she’s planning to soon translate into English.

What’s your favorite tea? Here she describes hers…

Photo of Rhiannon Brunner
Author and blogger Rhiannon Brunner.

Tea offers extremely valuable properties. Many minor physical pains can be easily relieved with the right one.

If you take a look at my tea box, you will find some herbs that serve healing purposes. The classics (rosehip, chamomile, and fennel) are of course included. However, I would like to present here two varieties that I have long considered to be absolutely essential:

Damiana is a healthy and good tea.
Damiana is a healthy and good tea.

Damiana

Damiana tea tastes like dried hay.

Its positive effects include stress relief (it makes one slightly euphoric), relief of menstrual pain, and it has anti-inflammatory properties. 

Many people find it helps relieve stomach problems, acts as an aphrodisiac, aids sleep, and strengthens the heart and general circulation.

Bitter gourd is another great tea.
Bitter gourd is another great tea.

Bitter Gourd

If you don’t like the bitter taste, sweeten it with honey, because it tastes really bitter!

Above all, diabetics and health-conscious people enjoy its positive effects. If you want to lose weight, you are well advised to use it, since the usual diet does not need to be changed at all.  

I have experienced this on my own body — although I did not even intend to. It includes saponins, which helps the body to break down dangerous abdominal fat (visceral fat). Bitter gourd helps to get rid of the type of fat that not even the most restrictive diets can get to. To check the results, I asked a couple of friends to drink the tea as well. Their results were like mine.

Bitter gourd is rich in iron, calcium, phosphorus, copper, potassium and the vitamins A, B1, B2, and C. Therefore, it is optimally suited for a health-conscious lifestyle.

Caution is advised only for pregnant women and people with low blood pressure.

My personal favorite way to take bitter gourd is this one, Trà Khổ Qua. It is a combination that also contains Reishi mushrooms, which makes the bitter gourd less bitter, as well as additionally healthy.

I highly recommend anyone to engage in tea and be open to a variety of impressions.

Good tea is like a beloved friend. And so — let me say — it is tea time.

 

Alice is Rhiannon Brunner's lovely cat.
Alice is Rhiannon Brunner’s lovely cat.

Visit Rhiannon Brunner’s blog, where she discusses her projects, cats and daily life.

More about good tea.

Interested in the classical tea ceremony?

Guest Blog Post: American Grocery List by Elan Mudrow


1930s or so black & white photo of young woman typing
From Elan’s ‘about’ page.

Tired of taking food too seriously? Let blogger Elan Mudrow help…

Guest Blog Post: Fiction Love by DJ Sakata


Are you getting sufficient fiction nutrition?

Non-fiction = Facts (i.e., wheat bran)

Fiction = Facts + Imagination + Heart + Soul (i.e., dark chocolate or whatever your fave food)

Our newest fellow blogger (and what a cartoonist!) friend, DJ Sakata, understands this, so how can we not like her?…

DJ Sakata self-portrait
I assume this is DJ Sakata’s self-portrait

Aloha to you lovers of tails and tales. I am DJ Sakata/Empress DJ/Honolulubelle, and a new friend of da-AL.  We met on Goodreads and were instant fangirls.   She asked me to sprinkle a few words on her blog of my love of reading. As a child and well into my teens I used to hide under the covers and read with a flashlight as my strict and priggish mother would chide and punish me if I was caught as according to her, “Reading fiction is a waste of time.”   Hmm, then I am now a total wastrel who squanders the majority of her free minutes indulging in such foolishness.  I have an eclectic reading palate, but my favorite will always be women’s fiction.

DK Sakata cartoon called 'smut toss'
Is frenemy Puka taking these for herself?

Since I’ve retired – which BTW is oh, so, sweet – I read all day in my cozy little nest with all the windows open, I live in Hawaii so I can do that year-round – don’t hate me, I’ve earned it.  I do occasionally put my Kindle down when my husband whines for food and/or attention.  I thumb my nose at my mother’s ridiculously misguided notion as I’ve noticed my vocabulary and spelling have markedly improved with the increased perusal.   I am an incredibly lazy blogger, but I do have one called Books and Bindings, which is just a small personal blog where I can toss up my silly little reviews that no one ever reads, but I don’t really care about that. If you find you are all caught up on Ms. da-AL’s posts and have a few minutes or an interest in seeing what nonsense I’ve recently read which my Bible banging mother would most certainly not approve, then come and see, or not. I’m happily whiling away in my little nook while lovingly tapping my Kindle and sipping Moscato 😉

Guest Blog Post: Chocolate Hazelnut Banana Muffins by Roijoyeux


Chocolate Hazelnut Banana Muffins by Roijoyeux
Chocolate Hazelnut Banana Muffin by Roijoyeux

Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…

Roijoyeux

Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…

Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :

Ingrédients : (pour 9 muffins de diamètre 6 cm)

  • 125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
  • 1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
  • 2 pincées de sel
  • 100 g de pépites de chocolat
  • 1 oeuf
  • 105 g de muscovado…

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Guest Blog Post: “Water: Miracle Drink,” in Amna’s exact words


2 fish kissing
Thank you Ryan McGuire of Gratisography.com

Simple solutions are elegant and often the most efficient when it comes to so many things! Here’s Amna’s secret to good health…

Guest Blog Post: “Seaweeds of the Irish Coast,” in the exact words of GaiaInAction


Photo of Irish seaweeds by GaiaInAction

Love eating seaweed (aka sea veggies)? They’re delish and massively awesome for us. Leave it to former branch librarian GaiaInAction to capture their beauty…

agoyvaerts

Yesterday saw a whole bunch of us interested folks going to explore the arboretum at Ardnagashel in Glengarriff, West Cork, but apart from admiring the wonderful trees we also received lots of information on the seaweeds and lichens along this stretch of coast. Ardnagashel was established by the Hutchins family and it was as part of the Heritage Week of Ireland that these activities took place, in memory of Ellen Hutchins (1785-1815)who was a remarkable Irish Botanist. The talks on the lichens and seaweeds were given by Howard Fox, who is the State Botanist (National Botanic Gardens) and by Maria Cullen. This ‘life’ introduction to the seaweeds and the lichens of the coast of Bantry Bay was so very interesting. a true first introduction in this field for me. Later in the afternoon Madeline Hutchins (Ellen’s great great grand niece) took us through the forested area of this garden and…

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