This is a tasty and exotic salad  to try if you haven’t tried Middle Eastern food. I love the flavor of  the mint and olive oil.  It’s absolutely wonderful. Try it and see for yourself, you will not be disappointed.


  • 1 cup cracked wheat bu1 tsp. salt, divided
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic
  • 1/2 cup fresh mint leaves
  • 1/2 tsp. freshly ground black pepper
  • 1 bunch flat leaf parsley
  • 4 tomatoes
  • 1 English or hothouse cucumber


  1. Put bulgar in a medium bowl and sprinkle with 1/2 tsp. salt. Add 1 1/2 cups boiling water, cover, and let sit 20 minutes.
  2. Meanwhile, whirl olive oil, lemon juice, and garlic in a blender (or, pulse garlic in a food processor until minced, then add oil and juice). Add mint leaves, remaining 1/2 tsp. salt, and pepper. Whirl until mint leaves are minced into the dressing and the dressing is more or less smooth. Taste and adjust salt and pepper.
  3. Chop parsley leaves. Core, seed, and chop tomatoes. Peel, seed, and chop cucumber.
  4. Drain bulgar, if necessary. Pour dressing over the bulgar and toss to combine well. Add parsley and toss to combine well. Add tomatoes and cucumber and stir to combine. Serve immediately or cover and chill until ready to serve, up to overnight.

Tabouli is an excellent tasty salad  if you want to try something differnt and exotic. 


Green smoothies may not look tasty, but it is extremely nutritious and beneficial to the body. It is easy to get your vitamins and nutrients in for the day. High in vitamin A and C.  Shopping  in your fridge for ingredients will save you time, money, and an unnecessary trip to the store. Green smoothies will help keep you hydrated throughout the day. Also, green smoothies are an excellent alternative to drinking fruit juices from the market that are loaded with sugar and other additives.Try  a GREEN SMOOTHIE  today, you just might like it. Don’t knock it until you TRY it.


  • 1/2 cup fresh mint leaves
  • 3 green tea bags
  • 2 tablespoons honey
  • 4 cups boiling water
  • 2 cups sake, divided
  • 4 stalks lemongrass, for garnish


  1. Combine mint leaves, tea bags, honey and boiling water. Let steep for 5 minutes; remove tea bags. Refrigerate until chilled. Divide among 4 large ice-filled glasses. Add 1/2 cup sake to each glass. Garnish with a stalk of lemongrass.  Non-alcoholic variation: Omit the sake.


Homemade FalafelThis is a great  protein and alternative to eating meat.Try this delicious recipe and let me know what you think. Whenever I cook falafel, my family loves it and ask for more, even my 22 month old baby. 

Serves 8

            If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

  • T1 15-oz. can chickpeas, rinsed and drained
  • 3 Tbs. tahini
  • 1 large egg
  • 2 Tbs. grated lemon zest
  • 1½ tsp. ground cumin
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. lemon juice
  • 1 tsp. ground coriander
  • ½ tsp. chili powder
  • ¼ tsp. salt (or to taste)
  • ¼ cup all-purpose flour
  • 2 Tbs. finely chopped onion
  • 2 Tbs. chopped parsley
  • ½ tsp. baking powder
  • Olive oil, for frying

Yogurt Sauce

  • 2 cups plain nonfat yogurt
  • 3 Tbs. chopped cilantro
  • 2 Tbs. lemon juice
  • 2 Tbs. grated lemon zest
  • 1 Tbs. ground cumin

1. To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder. 2. Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.) 3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties. 4. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel

Zain’s Raw Brownies

Zain’s Raw Brownies.

I ‘ve been  researching on the internet for a raw food brownie recipe that didn’t consist of outrageous and expensive ingredients for a while. This  seems to be the one especially if you are cutting back on  sugar  and white flour .

Please this recipe and let me know what you think.

Zain Jamal• October 12th, 2012

Zain's Raw Brownies

This is by far one of the best dessert recipes I have ever made. Not only are there are only seven ingredients, these brownies are completely raw, vegan and gluten-free. If you are a chocolate lover, these rich and decadent brownies are going to blow your mind.

Packed with superfoods like walnuts, cacao and chia seeds not only will these brownies give you loads of energy, they are a perfect grab and go snack and the best part is you don’t even have to preheat the oven….what could be better?

Click here to watch my video on how to make Zain’s Raw Brownies

Makes 18 Brownies


21/2 Cups Medjool Dates (Pitted, soaked in warm water for 5 mins)

2 Cups Walnuts (I used sprouted and dried walnuts, but regular will do fine here)

2 Tbsp Sunwarrior Protein Powder (optional)

1/2 Cup Unsweetened Cacao

1/2 Cup Unsweetened Cacao Nibs (optional, but highly recommended)

1 Cup Raw Almonds (chopped, I soak mine overnight but you don’t have to)

30g Chia Seeds (optional)

1/4 Tsp Himalayan Crystal Salt


1. In a food processor, blend walnuts into a fine ground.

2. Add cacao powder and salt and pulse to combine then add dates individually until the mixture becomes ‘crumby.’

3. In a square pan, press the walnut/cacao mixture down firmly pressing in the almonds, chia seeds and cacao nibs into the mixture.

4. Freeze for at least 2 hours and then slice into eighteen squares