EcoMum’s 7 Focus Points for Green Parents

Busy moms can lose their “green” focus. Green Prophet’s EcoMum goes over 7 focal point tips to keep over-stretched moms on their “eco” pointe. It’s been a while since this EcoMum reported her tips on Green Prophet. I’ve been in my “mummy bubble” and from here I take it for granted that most people these […]


Recipe: Seasoned Slow-Roasted Tomatoes

Summer time is tomato time, and not just for salads. Slow-roast some to taste the depth and sweetness of all their flavors. In Middle East open-air markets, we now see piles of ripe tomatoes. And since they’re seasonal and cheap, we enjoy them raw and sliced into all kinds of salads, sometimes cooking them when we […]


4 Unique Aloe Vera Juice Recipes for Summer and Health

This common potted plant can now become part of your daily diet. Naomi offers 4 recipes for taking advantage of this healthful plant, which offers more than just sunburn relief. Image via odetothebigsea Growing up, my mother was always interested in natural remedies to mild health issues, whether it was burns, cuts or the flu. […]

5 Israeli Fresh Food Markets – Traditional, Farmer's and Organic

Tel Aviv Carmel Market. Above image via esme Visitors to Israel’s best fruit and vegetable markets already know the country’s two most famous landmarks: The Carmel Market in Tel Aviv, which winds down from trendy Sheinkin Street right down the Mediterranean the Sea. And Jerusalem’s Machane Yehuda market, which anthropologically speaking, is most interesting on […]

The Best Baba Ghanoush Recipe in the World

Baba ganoush, baba ghannouj or baba ghannoug (Arabic بابا غنوج ) is an Arab dish of eggplant (aubergine) mashed and mixed with various seasonings. It’s one of the best flavors the Middle East has to offer. Scientists say after seven or so years your body’s bones and organs regenerate, meaning most of us are a […]


Carrots – A Colourful History From Purple to Orange

Originating in ancient Egypt, carrots didn’t start out so orange. Can you imagine how Bugs Bunny would look chomping down on one of these? When you think of carrots what is the first thing that comes to mind? One thing is for sure, you don’t think “Gee, you mean that long purple vegetable.”  Well here’s […]


Sourdough Part IV: The Sourdough Schedule

It’s Slow Food defined, but worth it. Miriam winds down the sourdough series with a plan. It’s true, sourdough takes time. So do all good things. But once you’ve established your starter, a world of delicious home-made breads opens up to you. And the good news is that sourdough also makes quicker breads like muffins, […]


Baking Sourdough Bread, Part III (The Recipe)

Finally, the recipe for sourdough bread! We’ve broken it up in parts, because it’s complicated, but today we’ll put it all together so it’ll makes sense if you’ve been following the parts. Last week we started with making a sourdough starter, and dedicated a whole post on how to care for and feed your sourdough […]


Sourdough Part II: Care and Feeding Of The Starter

Baking sourdough bread can be a pleasure, but a bit like owning a pet. Miriam continues the series on baking great sourdough bread and how to maintain your starter. Earlier in the week, we covered how to make the starter for your sourdough recipe. But your starter needs to be fed. Yeasts need to be […]


Sourdough Bread Recipe: Part I – Make the Starter

You can bake a sourdough corn bread like this, too. our 4-part series on baking with sourdough starts here. People have relied on wild yeasts to ferment their bread doughs, beer, and wine for thousands of years. By contrast, commercial yeast has only been around for about 100 years. It only became possible to culture […]


Shakshuka, Tunisian Eggs Poached in Tomato Sauce

Tomato sauce, eggs, and  a little chili heat. What’s not to love? Shakshuka came to Israel by way of immigrants from Tunisia. Its rustic North African origin is betrayed by the chili bite and how it makes the most of local ingredients: ripe tomatoes, bell peppers, and eggs. Sustainable, flavorful, folkloric and quick. Can’t get […]


Za’atar Pesto Recipe From Israel’s Slow Food Chef

Fresh za’atar at Ramla Open-Air Market Chef Moshe Basson created this pungent, chunky pesto in just a few minutes, right under our eyes. Za’atar (Arabic: زعتر‎, also romanized as zaatar, za’tar, zatar, zatr, zahatar or satar) is a generic name for a family of related Middle Eastern herbs from the genera oregano, calamintha, thyme, and […]


Where Macrobiotic Meets Makluba in Jerusalem

Chef Moshe Basson and health expert Christina Pirello put a vegan twist on a classic Arab dish. After changing location several times, Jerusalem’s Eucalyptus Restaurant has taken root in the prestigious Khutzot HaYotzer artist’s quarter in Jerusalem. Chef Moshe Basson hosted a “Biblical Cooking Class” there last week, taught by visiting American health and nutrition […]


The Weeds We Eat – Karin Forages in her Backyard

Karin tries urban foraging and eating weeds from her garden. What are the chances she will live after this experiment? Taking cues from the Arab women foraging for mallows in the kindergarten in front of my house, and Miriam’s latest winter salad recipe, I decided to do a little urban foraging myself. (That’s me above […]


Slow Food Movement is Active in Beirut

The Slow Food Movement, founded in 1989, in a non-profit organization that attempts “to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.” Delicious and […]