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Summary: This is a basic raw vegan green soup that you can customise to your very own personal preference. I like to use spinach as my greens, but feel free to substitute weeds or your favourite greens if you wish. You can use more or less of tomato / cucumber / celery if you wish, add other vegetables like yellow bell pepper or courgette ; different seeds or even seed butter (nuts / nut butter for a non nut-free soup). The Spirulina is packed with nutrition : vitamins, minerals, protein, iron, beta-carotene, antioxidants and even essential fatty acids ! And because it is so rich in Chlorophyll, it is a great superfood to add to your diets if you don't consistently eat (or drink) your greens. But the soup is absolutely delicious without it too.
Great for a light and refreshing lunch or snack, or as a starter. And you will be surprised, but many children actually love it !
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Summary: These are effectively omelettes baked in a muffin tray or individual silicon cupcake or muffin moulds instead of cooked in a frying pan on the hob. High quality protein, and rich in healthy fats and lecithin from the egg yolks. Their small size makes them perfect for little hands, at home, in their lunch box or out on a picnic. Or serve as part of a gourmet brunch or afternoon tea spread, or a starter with a green salad for grown-ups.
You can make endless egg muffin variations by using different vegetables, raw or stir fried in a little fat beforehand.
These ones are hugely popular with children, as the raw red bell pepper gives them sweetness, the feta cheese makes them creamy and the parsley gives them the slightest hint of green.
Makes 5 or 6 egg muffins, depending on the size of your muffin cups. Keeps well for several hours at room temperature or a few days in the fridge.
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Summary: Harira is a very popular soup in Morocco and in all of the Maghreb, where it is often eaten to break the fast every night during the Ramadan, the Muslim month of fasting. Harira is hearty and satisfying thanks to the chickpeas, lentils and pasta. It is usually made with very thin, angel hair pasta, but I used orzo, a tiny rice grain - like pasta. Harira is unbelievably fresh and flavoursome thanks to the fresh herbs and the fresh ginger, the cinnamon makes it somewhat sweet, and finally, the saffron just makes it out-of-this-world.
Yet, Harira is childishly easy to make.
The soup can be eaten on its own or with couscous.
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