This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.
There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!
What is sleep if it weren’t a time machine to breakfast?
And breakfast is an appetizer to lunch. Dinner is a meal by itself.
I seriously open my eyes, check my notifications, and go to the bathroom all while I’m thinking what to cook for breakfast. Pancakes…. Eggs…. Shakshouka…. Toasts…. Cereal… Anything. Anything with coffee. Continue reading
This post was written a year ago. I dug it up again, and edited it a bit, to post it this year with more intention.
May 15 marks a turning point in the course of history with massive consequences
It is the day Palestinians were forcibly expelled from their homes to nowhere
It is when Palestinians started looking for home, a shelter, a roof to stay under. For 68 years, Palestinians are being chased out of their homes and lands, tortured, imprisoned, mistreated, and killed.
Massacres are happening on a regular basis. The world has become so numb. We count numbers. Unless there’s a notable person among those killed, the death toll is meaningless
Photos from Dbayeh Palestinians refugees camp I took last year
As I probably have mentioned in previous posts, I am a 2nd generation Palestinian with a Lebanese nationality. I barely have any sense of belonging to neither. My grandmother used to tell me about how they fled and how they settled in the area that became the refugees camp of Dbayeh, the camp that neither most Palestinians nor Lebanese know about. Continue reading
Following the “nutritious and conscious eating” lecture from the previous post, I want to talk about how aware eating will help us become in control of how our body behaves.
In his article, Michael Ruhlman, from Food52 states that “fat is not bad, stupid is bad” and I agree. When we consume food sold under the label healthy, low fat, no fat, low sugar, no sugar, diet,…etc, but we don’t really take a closer look at what is replacing all those already-existing elements that make food. For example, it has been stated recently that butter isn’t as bad as it was promoted a few decades ago. While the alternative, margarine, is found to be more harmful because of the trans fats content, caused by the hydrogenation process that turns liquid fats, vegetable oils, into solid. Looking at the ingredients list of products we consume, you’ll find a lot of hydrogenated fats, artificial colors, artificial (and added natural) flavors, preservatives, corn syrup, and sugar. Continue reading
Lent is over and so is my incubation with my vegan concept Sprouts.
I decided to plant my sprouts somewhere else because the air got a little bit stifling.
It was a pleasure meeting so many people, some of them are followers of the blog and some are followers of the restaurant, while some are curious to know what vegan creations I was concocting. Very few were the dissatisfied ones, mostly the heavy meat eaters, or the ones deceived into dining at Sprouts. So many recipes prepared, so much pleasure in cooking and seeing hungry people savoring every last spoon of each dish. Continue reading
Cook in Five Square Meters 