Iraqi Watermelon Rind Jam – Recipe

Iraqi-watermelon-rind-jam.jpg

From Iraq with love, a great jam with a surprising ingredient. Nawal Nasrallah, a food historian and author, writes about Iraqui cuisine in a warm, rich style that beautifully highlights each recipe’s  historical and cultural background. Her newly revised cookbook, Delights From The Garden Of Eden, is about to be released in a new edition, […]

Read more

Is Sugar Toxic?

woman-checking-food-labels.jpg

Increasing evidence shows that sugar is a natural enemy to the body. “Don’t you think I know how hard it is, honey/To get some “sugar” from the phone,” sings country singer Bonnie Raitt, vividly summing up the difficulty of maintaining a long-distance romance. Sugar represents all that’s sweet and desirable, but in the light of […]

Read more

Make Kombucha Tea At Home

jar-of-kombucha-tea.jpg

For centuries, kombucha lovers have been drinking the fizzy tea beverage and claiming amazing health benefits from it. The origins of kombucha tea are veiled in ancient history. Some say that man first brewed tea with a “mother” kombucha culture in Korea. Others say it was in China, or Japan. While one website authoritatively states […]

Read more

Meatless Monday Takes Off In Israel

Israel-Meatless-Monday-Leaders.png

Major health institutions, restaurants, and company canteens in Israel now opt for a vegetarian Monday. Proud of its environmental initiatives, Israel created an interactive map showing Israeli green influence around the globe. Israelis can legitimately talk about grass-roots projects like turning a huge landfill into an ecology park, too. Now Israel has embraced the Meatless […]

Read more

8 Delicious Ways To Eat Tahini

rsz_shutterstock_102832175.jpg

If you’ve got a jar of tahini going stale in the fridge, you’re missing out on all kinds of delicious flavor combinations that can make your meals special. As earthy as tahini is (or as we say in the Middle East, techinah) the semi-solid paste brightens up with lemon, garlic, herbs and spices. It’s great as […]

Read more

Eat Less Meat and Save The Planet

meat-truck-near-shuk-ha-carmel-560x5551.jpg

Cut your meat consumption by half to combat global warming, urges UN Environment Program. All over the US, Europe and even in the Tel Aviv University, people are adopting Paul McCartney and Yoko Ono’s Meat-Free Mondays. But one meatless day a week isn’t enough to undo the environmental damage that  industrial farming methods cause. The […]

Read more

Eat Like A Sustainable Israeli: Tajine of Sweet Potatoes and Prunes RECIPE

rsz_dsc_1169a.jpg

A vegetarian slow-cooked casserole with a fine Middle Eastern blend of flavors. Sustainable cooking means healthy food from local sources and  fair worker’s wages. Sustainable agriculture not only maintains, but also enriches the natural resources that our food supply depends on. Join Green Prophet as we tour the Middle East region offering the quintessential sustainable dishes […]

Read more

A Living Wall of Herbs Within Your Reach

rsz_small_wall_garden.gif

Miriam shows you a practical plan for constructing a living herb wall that fits your space. If growing organic culinary or healing herbs at home grabs you, a wall garden will bring you joy. As gorgeous as the massive  system  at the Al-Sultan Ibrahim restaurant in Maameltein, Lebanon is, the home owner can plan for […]

Read more

New Israeli Strains of Chickpeas Promise Higher Yields And Even Better Nutrition

rsz_shutterstock_92621056.jpg

The Hebrew University in Jerusalem improves one of the world’s most important food staples. In a world where rainfall is no longer predictable and droughts hold sway, even affecting politics in the Middle East, we are less and less complacent about food security. Developments like wine produced under desert conditions and pest-resistant wheat brighten the […]

Read more

Eat Like A Sustainable Moroccan – Chickpea and Spinach Soup RECIPE

rsz_shutterstock_111322022.jpg

Moroccan flavors blend deliciously in a hearty chickpea soup. Our previous posts on sustainable eating in the Middle East/North Africa region featured rice and chicken kabsa from Saudi Arabia,  Jordan’s traditional mansaf, and wheat berry pudding from Iran. All very delicious – but what about North Africa? Regional, seasonal, fresh and harvested under fair conditions. […]

Read more

Eat Like a Sustainable Jordanian – Mansaf RECIPE

rsz_safe_imagephp.jpg

Our continued investigation into  sustainable Middle Eastern food focuses on Mansaf, the Jordanian national dish. Regional cuisines evolve from foods that are available locally and in season. Eating this way implies sustainability from the very source, in addition to fair conditions for workers and mindful stewardship of natural resources. When it comes to the delicious […]

Read more