RECIPE: Pan-Roasted Cauliflower and Broccoli

caulif.-broc.-sharpened.jpg

Can something as healthy as this be so delicious? The rainy, Middle-Eastern winters bring out the best cabbage-family vegetables. I love to visit the open-air market between showers, choosing snowy cauliflower and dark-green broccoli for a quick vegetarian main dish. Cooked to tender-crispness by the recipe below, these superfoods retain their snap and lively flavor. […]

Read more

UN Says Aquaculture Could Solve Fish Collapse

fish-farming-560x420.jpg

Aquaculture, especially in ponds, may help preserve ocean fish species Catching wild fish in the sea is now threatening to deplete many fish species from the world’s seas and oceans, including illegal tuna fishing in the Mediterranean Sea. With world population figures now topping 7 billion, an increasing demand is being made for fresh fish […]

Read more

Shocking Ingredient in Bread That’s Problematic for Jews and Muslims

hairyplates.jpg

You may be eating a dead person’s hair in your commercially-baked bread. Watch out for L-cysteine if you’re queasy. It’s name is inconspicuous enough, not something that would make the average consumer squirm as they read the ingredients label on a loaf of bread. The problem isn’t what L-cysteine does – it’s a non-essential amino […]

Read more

Whole Eggs, the Whole Story on Vitamins

Eating only whites or buying Eggbeaters? Read more on the nutrients and benefits of whole eggs. (Above is Green Prophet’s editor Karin Kloosterman a few years back in her family’s chicken coop.) Eggs have been slandered, persecuted, and vilified for the last 50 years. However, in spite of their bad rap, eggs are a highly […]

Read more

Recipes: Got Argan Oil?

DSC_1102-tom-salad1.jpg

Now that you’ve bought some argan oil, what are you going to do with it? Argan oil has an intense, nutty flavor (we’re speaking of the roasted, food-grade variety) and a really high price. Two reasons to use it sparingly in cooking. Think of it as a flavoring, and then let your culinary imagination take […]

Read more

Argan Oil Now Produced in Israel

798px-Ziege_im_Agranbaum.jpg

Much of Morocco’s argan oil still comes from nuts excreted by goats. The fabulously expensive oil is now produced in Israel – without goat droppings. Ever get the feeling that you’re barking up the wrong tree? Well, this goat up a tree is bleating with joy at his favorite nosh: argan nuts. As Karin revealed […]

Read more

Picking Olives for Pickling

304f1.jpg

Smooth and heavy – a guide to choosing the best raw olives for pickling at home. There’s nothing like the sensation of running your fingers through a heap of smooth, heavy, fresh olives. And now is the season. Open markets of the Middle East display stands heaped with the green and purple fruit, perfect for […]

Read more

Yom Kippur Fast Food, Before and After

Miriam suggests dishes to suit meals before and after the Big Fast of Yom Kippur. This coming Friday night a Jewish Shabbat and Yom Kippur holiday occur together. While I look forward to a day of prayer and meditation,  a day offline and a day of cleaner air, I confess I don’t relish the thought of […]

Read more

RECIPE: Kafta, Syrian Meatballs in Rich Tomato Sauce

DSC_1175.jpg

These big, savory meatballs satisfy big hungers. Certain dishes are considered working-man’s lunches in the Middle East. They’re foods you  find in small shuk restaurants or roadside eateries. Eggy shakshoukah (recipe here), mulukhiyah soup (recipe here), the classic lentil/rice combination, majadra. The favored meat in the Middle East  is lamb  and it’s most often prepared […]

Read more