Carrot kebbeh or كبة جزر

Well, a vegetarian Kebbeh is amazing 🙂
Sorry it’s written in Arabic, but this is how we got it from Biba (our friend’s grandma), so it has to be this way. If any translation needed, please contact us ❤

كبة الجزر

كيلو جزر –

كبايتين ونصف برغل –

بصل وقلوبات –

كيفية التحضير

تقشير و سلق الجزر وعصره من الماء

زيادة البرغل وخلطهم جيداً ، إذا كان رخواً، زيادة القليل من الطحين

زيادة بصل صغير (مولينيكس)، وإضافة ملح وبهار والمردكوش

الحشوة: بصل جوانح مقلي مع زبيب وجوز وقلوبات

وضع أول راق من الكبة (مد بالصينية) ، ثم دهنها بدبس الرمان، ثم فلش الحشوة، ووضع الراق الثاني فوقهم، ثم إلى الفرن

Beetroot Gnocchi

Benefits of Beetroot :

Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of folate (vitamin B9), fiber, manganese, potassium, iron, and vitamin C.
Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Beetroot: Benefits and nutrition — https://www.medicalnewstoday.com/articles/277432

The cool recipe :

(https://www.healthline.com/)

Ingredients

for 4 servings

1 medium beet, greens trimmed
1 large russet potato
1 large egg
½ cup grated parmesan cheese(55 g), plus more for serving
1 teaspoon kosher salt, plus more for boiling
1 ½ cups whole wheat flour(190 g), plus more for dusting
½ cup salted butter(115 g), 1/2 stick, divided
2 tablespoons fresh sage, chopped, divided

Preparation

Preheat the oven to 425°F (220°C).
Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
Bring a medium pot of well-salted water to a boil over high heat.
Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
Serve immediately with Parmesan cheese for garnish.
Video here: https://tasty.co/recipe/beet-gnocchi

Beet Gnocchi Recipe by Tasty — https://tasty.co/recipe/beet-gnocchi

Gala Apples

Gala apples are known in Lebanon for their taste and benefits.
We collect apples in Lebanon on High altitudes. This fruit is rich in fiber, vitamins, and minerals. They also provide an array of antioxidants. These substances help neutralize free radicals.
This is why we say in Lebanon :
‘ an apple a day keeps the doctor away ‘

Recipe : Tarte Tatin

(from https://www.allrecipes.com/)

The story : The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

Ingredients

3 tablespoons butter
¾ cup white sugar
3 large Granny Smith apples – peeled, cored, and quartered
1 tablespoon all-purpose flour
1 9-inch unbaked pie crust (see footnote for recipe link)

Directions

Instructions Checklist

Step 1: Preheat oven to 425 degrees F (220 degrees C).
Step 2: Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
Step 3: Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
Step 4: Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
Step 5: Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
Step 6: Place crust on top of apples and tuck in edges around apples.
Step 7: Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Photo from our Gala apples selection – Summer 2020

Vegan Kebeh

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Ingredients :

4-5 medium onions
Sweet bell pepper or Chili pepper
Herbs: bunches of fresh basil, marjoram, peppermint and oregano
Salt, black pepper and Lebanese Spices (cinnamon, rosemary, cloves…)
2.5 tbs of flour
1 cup of fine wheat groats (bulgur) Directions

Directions :

Finely chop the fresh herbs and cut the vegetables into fine dices.

Mix them together

Soak the wheat groats in water and add them to the mix

Add the flour and knead the dough by hand

Make disc shapes with the dough (1.5cm thick)

Place in the preheated oven for 20 minutes.

Add olive oil after the disc shaped vegan Kebbeh has cooled down

Baked Kale ships

Kale Is Among The Most Nutrient-Dense Foods on The Planet.
It is loaded With Powerful Antioxidants, and vitamin C & K. It can Help Lower Cholesterol, Which May Reduce The Risk of Heart Disease.
You can eat it in a Salad & you can play with the recipe by making ships.

Ingredients :

– 1 bunch of Kale

– 1 Tablespoon of Olive Oil

– 1 teaspoon seasoned salt

– 1 teaspoon of ‘herbes de provence’ or any spice you like

Directions :

Step 1 :
Preheat an oven to 175 degrees C.
Line a non insulated cookie sheet with parchment paper.

Step 2:
Remove the leaves from the thick stems (with a knife, carefully, and you can cook them ‘à la Libanaise – Another recipe will follow) and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt & spices.

Step 3:
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Per serving : 58 calories; 2.8 g total fat; 0 mg cholesterol; 185 mg sodium. 7.6 g carbohydrates; 2.5 g protein

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Organic eggs

There are many benefits for eating organic eggs.
First of all, having chicken next to your house will reduce the organic waste and deliver #organic eggs !
Second, it is a source for Omega-3 Fatty Acids because organic chickens receive access to the outdoors. Nevertheless, Organic eggs are produced by hens fed organic feed, free of any antibiotics.
Which is why we have a healthier egg full of protein and many other vitamins !
#vitamins #organiceggs #lepetitpotager #permaculture #localfarming

Eat healthy, why?

The main benefits about eating healthy are related to our health (reducing cancer risk, diabetes management, strong bones and teeth, etc) and our behaviour (improving the memory, better mood, etc.). Weight loss is also a good point to discuss, because it affects our physical and mental activity.
Eat healthy, it does not mean it is not tasty. All you need is to do some effort in finding good recipe. Try to use the seasonal vegetables and fruits, it will enhance the flavors and the benefits.

Seasonal Vegetables

The biggest advantage of encouraging the seasonal greens, is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy.
Think Global, Act Local #localfarming #seasonalvegetables