Israeli Recipes | Grow In Grace Farm

: Healthy Makes for Happy

We can all use some healthy foods and nutrition help in the wintertime when many of us are exposed to viruses while spending too much time indoors with the public.

Here are a few ideas of some simple and tasty recipes that you can easily make that will help with having a strong immune system. Many of these ingredients are anti-inflammatory and therefore helpful with those with any autoimmune illnesses or conditions. I will be adding more each day so please check back.

Much of my cooking and food prepping is done by eye and intuition (what I feel would blend the best for taste and benefit to health). I think about what may go well together and improvise all the time. I am going to give estimates on measurements, not to frustrate, but to let you be free in your desired amounts and tastes. I use organic, fresh, and all natural ingredients to the best of my ability. Please comment below if you have any questions. And enjoy!

Herb and Olive Cheese Loaf

Contains Dairy and Nightshades. You may omit the tomatoes and peppers if you are intolerant to them. The garlic, onions, turmeric are helpful for the immune system. The turmeric is anti-inflammatory. Olives are a good healthy fat.

Ingredients:

4 cups whole milk cream cheese (softened to room temperature)

2 cups of shredded whole milk cheddar cheese

3/4 cup mixed olives ( like Kalamati, green, and black)

Finely chopped raw garlic ( to taste)

A handful of the same olives to use as a garnish

Any mixture of dried herb and spice seasonings you desire. I used a blend of dried onion, garlic, lovage, parsley and black pepper that I bought from a lovely local herb farm in Virginia called Forrest Green Farm

1/2 tsp. Turmeric

1/4 cup Sun Dried Tomatoes in olive oil (omit if you do not want to use a nightshade)

Freshly chopped Chives to taste

1/2 cup Roasted Red Peppers (omit if you do not want to use a nightshade)

Sea Salt to taste

Procedure:

In a large bowl, blend the cream cheese and the shredded cheddar together with a sturdy wooden spoon.

You can blend all of the remaining ingredients by hand, ( by chopping the peppers and tomatoes finely), or, in a food processor or Vitamix type blender, combine the remaining ingredients (all but the handful of olives to garnish with). Pulse to achieve desired consistency.

Mix in to the cheese blend with the sturdy wooden spoon ( or just use your clean hands!) to combine all of the above. Shape into a ball, loaf shape or cone.

Add in olives to garnish. Drizzle with some olive oil.

Dip in with chips or crackers (non gmo of course!)

Israeli Roasted Cauliflower and Broccoli

Foods for Good Moods

Ingredients

1 large cauliflower head and 1 large Broccoli bunch.
Olive oil
Salt and Zaatar Seasoning ( Israeli and Middle Eastern Spice Blend)

Instructions

Preheat the oven to 450F
Rinse the cauliflower and Broccoli. Leave the outer leaves intact on the caulifower.
Cut the base of the cauliflower so it can stand on its base.
Place the whole cauliflower, standing on its base, and the broccoli bunch in a pot big enough to accommodate them, with 1 inch of water and 2 tsp of salt. Cover with a lid and bring to a boil.
Lower to medium heat and steam for exactly 10 minutes.
Take the cauliflower and broccoli out of the pot and place on a cutting board
Pour some olive oil into a small bowl and brush the olive oil all over the veggies to prep for baking.
Sprinkle sea salt and plenty of Zaatar seasoning all over the cauliflower and broccoli.
Place both veggies in an oiled baking pan. Bake for about 45 minutes.The cauliflower will first turn yellow, the broccoli darker green, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.

It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice .

Cruciferous Cauliflower

I first learned of roasted cauliflower with Zaatar in Israel on our recent trip ( still need to get many blog posts up about our trip!). It is a blend of Sesame Seeds, Sumac, ( the edible kind!), Thyme, and Marjoram.

The Zaatar spice can be found in the international section of some health food or gourmet stores. I used the “Spicely” brand ( we ran out of our Israeli spices soon after we got back from Israel. So good!

This recipe with the broccoli is my adaptation..getting in more cruciferous vegetables.

And the above recipe is based off of one I found on: http://everydayvegancooking.com/2014/09/whole-baked-melt-mouth-cauliflower-recipe.html

The photo of the cauliflower is a free image, not mine.

Curried Spaghetti Squash and Roasted Butternut and Acorn Squash Garam Masala

Here are 2 recipes that we like to prepare for winter time. All squash contain fiber, many minerals, and vitamins that benefit the immune system. After roasting them, just add in real butter or coconut oil to be a catalyst for the nutrients in these complex carbohydrate fruits. Then blend in any of your favorite spices, or just salt and pepper.

: Roasted Spaghetti Squash

For all of the squash recipes, you may first bake them all whole to soften them up for easier cutting in half. I puncture each squash with a sharp pronged fork in numerous places first and then just place all of them in the oven on 400 degrees on baking pans for at least 1/2 hour. Then take out to cut in half (using oven mitts to hold in place on a cutting board). Then place all halves on baking pans that have some olive oil and water on the bottom. This saves from scorching.

Ingredients for both Recipes:

2 Spaghetti Squash

2 Butternut Squash

2 Acorn Squash

Butter (any desired amounts)

Coconut Oil (any desired amounts)

Olive oil (or any preferred fats to coat pans)

Curry Powder ( to desired amounts)

Garam Masala Spice, an Indian spice that is both savory and sweet tasting, (to desired amounts)

Salt and Pepper (to taste preference)

First soften all the squash by baking them whole ( above detail). Cut in half, then roast at 400 degrees for about 45 minutes. Check for done-ness by pushing a fork through. Sometimes the squash can take longer. As long as it is tender throughout, you can remove it from the oven to carve out the flesh.

Scrape out all of the squashes (the spaghetti squash gets scraped out with a fork width- wise to achieve the ‘spaghetti strands’). Keep the spaghetti squash in it’s own large bowl. After carving out the acorn squash and butternut squash, place them both in another large bowl.

For the Spaghetti squash, add in the desired amount of coconut oil or butter. Blend in the curry powder to your preferred tastes. Add a little salt and pepper if desired. Pepper helps bring out the healing qualities of the turmeric in curry powder.

For the Butternut and Acorn Squash, mix together with a potato masher while still hot. Blend in desired amounts of butter or oil. Blend in the Garam Masala Spice to taste.

: Curry Powder Spices

Squash and Spice Photos from free stock images, not our own.

Enjoy. More recipes coming soon!

We can all use some healthy foods and nutrition help in the wintertime when many of us are exposed to viruses while spending too much time indoors with the public.

Herb and Olive Cheese Loaf

Contains Dairy and Nightshades. You may omit the tomatoes and peppers if you are intolerant to them. The garlic, onions, turmeric are helpful for the immune system. The turmeric is anti-inflammatory. Olives are a good healthy fat.

Ingredients:

4 cups whole milk cream cheese (softened to room temperature)

2 cups of shredded whole milk cheddar cheese

3/4 cup mixed olives ( like Kalamati, green, and black)

Finely chopped raw garlic ( to taste)

A handful of the same olives to use as a garnish

Any mixture of dried herb and spice seasonings you desire. I used a blend of dried onion, garlic, lovage, parsley and black pepper that I bought from a lovely local herb farm in Virginia called Forrest Green Farm

1/2 tsp. Turmeric

1/4 cup Sun Dried Tomatoes in olive oil (omit if you do not want to use a nightshade)

Freshly chopped Chives to taste

1/2 cup Roasted Red Peppers (omit if you do not want to use a nightshade)

Sea Salt to taste

Procedure:

In a large bowl, blend the cream cheese and the shredded cheddar together with a sturdy wooden spoon.

You can blend all of the remaining ingredients by hand, ( by chopping the peppers and tomatoes finely), or, in a food processor or Vitamix type blender, combine the remaining ingredients (all but the handful of olives to garnish with). Pulse to achieve desired consistency.

Mix in to the cheese blend with the sturdy wooden spoon ( or just use your clean hands!) to combine all of the above. Shape into a ball, loaf shape or cone.

Add in olives to garnish. Drizzle with some olive oil.

Dip in with chips or crackers (non gmo of course!)

Israeli Roasted Cauliflower and Broccoli

Ingredients

1 large cauliflower head and 1 large Broccoli bunch.

Olive oil

Salt and Zaatar Seasoning ( Israeli and Middle Eastern Spice Blend)

Instructions

Preheat the oven to 450F

Rinse the cauliflower and Broccoli. Leave the outer leaves intact on the caulifower.

Cut the base of the cauliflower so it can stand on its base.

Place the whole cauliflower, standing on its base, and the broccoli bunch in a pot big enough to accommodate them, with 1 inch of water and 2 tsp of salt. Cover with a lid and bring to a boil.

Lower to medium heat and steam for exactly 10 minutes.

Take the cauliflower and broccoli out of the pot and place on a cutting board

Pour some olive oil into a small bowl and brush the olive oil all over the veggies to prep for baking.

Sprinkle sea salt and plenty of Zaatar seasoning all over the cauliflower and broccoli.

Place both veggies in an oiled baking pan. Bake for about 45 minutes.The cauliflower will first turn yellow, the broccoli darker green, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.

It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice .

I first learned of roasted cauliflower with Zaatar in Israel on our recent trip ( still need to get many blog posts up about our trip!). It is a blend of Sesame Seeds, Sumac, ( the edible kind!), Thyme, and Marjoram.

The Zaatar spice can be found in the international section of some health food or gourmet stores. I used the “Spicely” brand ( we ran out of our Israeli spices soon after we got back from Israel. So good!

This recipe with the broccoli is my adaptation..getting in more cruciferous vegetables.

And the above recipe is based off of one I found on: http://everydayvegancooking.com/2014/09/whole-baked-melt-mouth-cauliflower-recipe.html

Curried Spaghetti Squash and Roasted Butternut and Acorn Squash Garam Masala

Ingredients for both Recipes:

2 Spaghetti Squash

2 Butternut Squash

2 Acorn Squash

Butter (any desired amounts)

Coconut Oil (any desired amounts)

Olive oil (or any preferred fats to coat pans)

Curry Powder ( to desired amounts)

Garam Masala Spice, an Indian spice that is both savory and sweet tasting, (to desired amounts)

Salt and Pepper (to taste preference)

Scrape out all of the squashes (the spaghetti squash gets scraped out with a fork width- wise to achieve the ‘spaghetti strands’). Keep the spaghetti squash in it’s own large bowl. After carving out the acorn squash and butternut squash, place them both in another large bowl.

For the Spaghetti squash, add in the desired amount of coconut oil or butter. Blend in the curry powder to your preferred tastes. Add a little salt and pepper if desired. Pepper helps bring out the healing qualities of the turmeric in curry powder.

For the Butternut and Acorn Squash, mix together with a potato masher while still hot. Blend in desired amounts of butter or oil. Blend in the Garam Masala Spice to taste.

Enjoy. More recipes coming soon!

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