- 3 large eggs
- 3 cups washed baby spinach leaves (tightly packed)
- 1/4 tsp Organic Savory Sea Salt
- 1/4 tsp Organic Aromatic Sea Salt
- 1/4 tsp Organic Oh La La Bagel Salt
- 1 tomato sliced
- 1 tsp butter ( or avocado oil)
Method :
Add spinach to skillet, cook until just wilted, about 2 minutes (the spinach will rapidly lose volume as it wilts).
Add butter, Organic Aromatic or Organic Savory or Organic Oh La La Bagel seasoning, stir to combine, increase heat to medium-high and cook for one more minute.
Make wells for eggs and crack one egg into each well. Keep it covered for one minute until the egg whites are solid but the yolks are still soft.
Scatter tomatoes over the top and enjoy.
Tips :
*For advance preparation, you can do the wilted spinach, it will keep for about 5 days in a covered bowl in the refrigerator.
*Mushroom, cooked asparagus and green onion also is a good healthy variation.
]]>
Ingredients :
- 2 cups long-grain basmati rice
- 10 cups of water
- 4 tbs salt
- 1/3c avocado oil or olive oil (or if you prefer a mixture of both, your preference)
- 2 tbsp butter slices(optional)
- Sufi Queenly Rose and saffron
Method :
Begin by thoroughly cleaning and washing the rice in a large bowl with warm water, repeating the process approximately 5 times or until the water runs clear, signifying the rice is completely clean.
Next, cover the rice with water and add 2 tablespoons of salt, allowing it to soak in warm water for a minimum of two hours. This step helps to enhance the texture and flavor of the rice.
In a medium-sized non-stick pot, bring 10 cups of water and 2 tablespoons of salt to a boil. Drain the soaked rice and gently transfer it to the pot. Boil the rice over high heat for approximately 6 to 8 minutes, ensuring to stir it delicately a couple of times to prevent grains from sticking together. To check for doneness, bite a few grains, and if they feel soft, the rice is ready. Remove the pot from heat, drain the rice using a fine-mesh colander, and rinse it with cold water to stop the cooking process.
Add oil and 1/3 cup of water to the pot, mixing them together. Place the drained rice back into the pot, shaping it into a pyramid. This shape allows room for the rice to expand and cook evenly.
Sprinkle the aromatic Queenly Rose and Saffron over the top of the rice, and evenly distribute 2 tablespoons of butter slices on the surface. Cover the pot tightly with a clean dish towel and place the lid firmly on top to ensure no steam escapes. Cook the rice over medium heat for 5-7 minutes until it begins to steam.
Reduce the heat to medium-low and continue cooking for an additional 30-45 minutes, or until the rice becomes tender and fluffy.
Remove the pot from the heat and allow it to rest on a cool, damp surface for a few minutes. Gently loosen the rice crust around the edges using a rubber spatula. Carefully place a plate over the top of the pan, and with confidence, invert the pot, allowing the rice to transfer onto the plate with the crispy side facing up, akin to inverting a cake pan.
With this method, you'll create a tantalizing dish of perfectly cooked, fragrant rice, ready to be enjoyed.
Tips :
*Use 1 layer of potato slices for potato Tahdig.
*Use flatbread such as lavash or pita for Tahdig.
]]>
1 tsp Sufi Organic Turmeric, Ginger, Black Pepper Spice
1 cup filtered water
Methods :
In a small saucepan add filter water, turmeric, ginger, and black pepper spice.
Bring it to simmer over medium-high ( about 3-4 minutes). Turn off the heat.
Put it in the serving mug and serve it.
Tips :
*add 1/2 tsp ghee or coconut oil will help your body absorb the benefits of curcumin in turmeric more deeply a
*Can be sweetened with maple syrup or honey or Sufi Sweet if desired.
*Make a delicious cocktail.
*Be mindful that turmeric can stain, so be careful.
]]>
- 5 cups fresh baby spinach washed (8 oz), or 1 cups chopped frozen spinach
- 2 cups drained yogurt
- 1/2 tsp Sufi’s Aromatic Sea Salt
- 1/2 tsp Sufi’s Savory Sea Salt
-sliced crispy fried onion (optional)
- Sufi’s Queenly Rose and Saffron or Sufi’s Divine for garnish
Method :
Place the spinach in a pan, cover, and steam until wilted.Uncover let the juice evaporate.
Add Aromatic and Savory sea salt. Stir for few minutes until the juice is gone ( you can also drain the juice out ). Remove from heat and let it cool.
In a bowl add yogurt and spinach mix, stir gently.
Transfer to your serving bowl and sprinkle it with Queenly Rose and Saffron.
Serve it with French baguette and don’t forget your favorite wine with it.
Tips :
*Add fried onion and walnut on top for more taste and garnish.
*Sprinkle with Divine Sea Salt to add a bee to your appetizer.
]]>
There is plenty of research that points to the health benefits of ginger as well, so why not adding it to your meal or drink with all these health benefit and good taste.
]]>