I believe that there’s no one diet that fits all. In the same way, each individual has a unique set of fingerprints, a singular DNA structure, different blood type, a unique digestive system, unique food sensitivities, etc. I believe it is the responsibility of each one of us to get to know what our body needs and wants, to learn what makes us gain or lose weight, to discover what food makes us happy, heavy, fulfilled, or bloated, and to know to differentiate healthy eating versus emotional eating. Knowing the specific needs of our own body is the key to finding the ultimate diet, reaching the perfect weight, perfect for the individual that is.
The kitchen is the place where I can express my creativity as well as benefit from fresh healthy food and feed my loved ones. In this blog, I offer easy-to-follow recipes for anyone and everyone to enjoy. It is a way for me to share a taste (no pun intended!) of my cuisine.
What is the one ingredient that will make a dish a superfood and exceptionally tasty? LOVE, simply. This is CONSCIOUS COOKING.
YOU ARE WHAT YOU EAT – Indeed, it is the consciousness and energy injected into the food and preparation that will create the difference and will affect those who are eating your food. This is what is felt when eating a dish, subconsciously or consciously. The state of mind and intention you will generate while cooking will come out in the taste.
Overall, a great recipe is the combination of fresh ingredients, organic produce and the love you will inject into your cooking. This will create the perfect dish.
For more recipes and diet tips you are more welcome to contact me at email@example.com.
Tender Broiled Eggplant with Tahini
Rich in minerals such as phosphorus, lecithin, magnesium, potassium, and iron. It is a good source of Methionine, which aids in liver detoxification and one of the best sources of calcium. It is also high in vitamin E, B1, B2, B3, B5, and B15.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Category: Appetizer, salad
Serving Size: 2
1 large eggplant
1 package of raw tahini
2 garlic cloves
¼ tsp cumin
1 pinch of salt - as needed
*Optional: greek yogurt, pomegranate, parsley
1. Cook the eggplant directly on the stove until soft and almost burn; changed sides so the whole eggplant cooks evenly. When the eggplant is ready, smoke should be coming out of it. You can then take the eggplant off of the fire
2. Cut it in the middle and open it on a plate.
3. Remove all burned black pieces if necessary
4. On the side, pour the tahini in a bowl
5. Add the water, lemon, minced garlic, cumin, salt
6. *Optional: add parsley, yogurt, pomegranate
7. Mix everything together and add more spice or lemon or water based on the taste.
8. When the tahini is done, pour the mixture on the open eggplant and serve with a spoon