“A Jewish and Moroccan sweetmeat, often served during Pesach/Passover. There is no cooking involved but ideally you should leave it in the fridge for a couple of hours before serving. You can experiment with the ingredients and try different nuts such as pine nuts, almonds and unsalted pistachios.” ~One World Vegetarian Cookbook by Troth WellsContinue reading “Haroset Sweetmeats”
So Delicious!!! Ingredients: Dressing: 2 T rice wine vinegar 1 T fresh lime juice 2 tsp. low-sodium wheat-free tamari 3/4 tsp.minced fresh ginger 3 T light sesame oil 1 T chopped cilantro (I used parsley.) Spice rub: 2 tsp. ground cumin 2 tsp. ground star anise 1 tsp. ground coriander 1/2 tsp. kosher salt 1/2Continue reading “Asian Spice-Rubbed Scallops with Sesame Dressing”
Earthy, satisfying, and hearty enough for a main course, thick, rich lentil soup is perfect for a cold winter day. If the soup becomes too thick, thin with a little water, chicken or vegetable stock, or broth. Ingredients: 3 tablespoons extra-virgin olive oil 1/2 cup diced leek (1 1/2 ounces) 1/4 cup minced shallots (aboutContinue reading “Lentil Soup with Roasted Chicken”
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Reading from today’s Daily Word: “In prayer, I create a clear vision for my future. “When I set goals, I pray for my way to be made clear. I center myself and turn to the quiet place within. In the stillness, I listen for divine guidance. What is mine to do? How am I toContinue reading “Gaining Clarity”