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Chicken meat salad with pomegranate
emointhekitchen As I mentioned in the section About me, I like different types of ethnic cuisine. Traditional recipes refer to the fact that our ancestors knew about healthy nutrition, life in harmony with nature and different seasons more than we do. In a way, I fell in love with Armenian cuisine. Armenia has been involuntarily and many times in history affected by many different nations and probably because of that its cuisine has assumed a lot of foreign elements. In the difficult times of Armenian history, it was also important to get out with simple ingredients. This led to great modesty and at the same time extraordinary creativity. Although this…
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Autumn breakfast
emointhekitchen Although Chinese dietetics set recommendations rather than strict bans, it is clear that it is appropriate for our population to limit excessive amounts of white flour, dairy products, sweets and frequent frying. Many people still can’t imagine cooking and eating without these foods, and the first time they come across completely new flavours in the form of tofu, miso, breakfast, and Job’s-tears. Recipes do not contain a large number of ingredients due to the freedom to adjust to the needs of the individual. Autumn In the autumn, it is advisable to expand the fluids of the lungs and close the pores against the cold with a slightly sour and…
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Summer salad of sprouted mung beans with avocado, mango, arugula and roasted macadamia nuts
emointhekitchen The salad is suitable for consumption in these hot summer months. The cold nature of the mung and the bitter taste of the arugula will refresh our bodies, and macadamia nuts and avocados will provide quality fats. Enjoy your meal. Ingredients: 125g mung beans 1 larger avocado (or 2 smaller) 1 mango arugula (or dandelion leaves) 80 g of macadamia nuts olive oil salt Method: We first soak the mung beans in a bowl for 10-12 hours, then rinse them and let them germinate (germination time 1-3 days; here it is necessary to rinse and change the water at least twice a day). Rinse the sprouted mungo again, pour…
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Beetroot Salad
emointhekitchen Honestly, like a child, but in fact until my twenty-five, I hated red beet from the bottom of my heart. I had it connected to the school canteen. It was always cooked, diced and marinated in a kind of odd salty-sweet and sour marinade. I always felt like I was forced to eat clay…Fortunately, these reminiscences have disappeared over time. You will need: 1 large beet (cooked or raw according to taste) 50 g of walnuts (pre-soaked, chopped) approx. 200 g sour cream (or Greek-type yoghurt) salt, pepper, parsley Grate the beetroot coarsely, add chopped nuts, salt, pepper, parsley, and sour cream and mix gently. Serve garnished for example…
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Armenian Tabouleh
emointhekitchen This Armenian bulgur salad is called eech and it is very similar to tabouleh. However, while most ingredients in tabouleh remain in raw form, eech is, on the contrary, more or less cooked food. I prefer this Armenian version for its better digestibility. You will need: 1 chopped onion 4 crushed cloves of garlic 2 cups of chopped tomatoes pinch of black pepper pinch of chilli powder 1 cup of hot water 2 cups grade #1 bulgur lemon juice or apple vinegar chopped scallions and parsley arugula leaves (rocket ) extra virgin olive oil Procedure: In a pan or pot sauté the onions and the garlic until the onion…
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Bulgur and Lentil Salad
emointhekitchen Bulgur is a cereal food made from the parboiled groats of pasta wheat. This dish comes originally from Turkish cuisine. Later, its consumption spread throughout the Arab world and eventually to all other countries. You will need: 1 cup of dried lentils (or 1 can of cooked lentils) 1 cup bulgur (I am using medium grind size but it’s completely up to you) large carrot parsley, coriander, salt, pepper, lemon juice (approx. from 1 middle-sized lemon) Procedure: Cook the lentils well if using dried (if you are prone to flatulence, cook it with a pinch of Japanese nori seaweed). Boil the water separately, pour over the bulgur so that…
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Salad of Fried Rolled Eggplants
emointhekitchen Eggplants found their way onto the Chinese tables in the golden age of the Silk Road. Food along these ancient trade routes was diverse with Islamic, Asian, and Middle Eastern influences, and all of them impact China’s eating habits and traditional Chinese pharmacopoeia. I’m not sure about the origin of this particular recipe. I stumbled upon its variant in Greece, Israel and even in Prague Chinese restaurants. Eggplants, together with yoghurt and sour cream, have a significant cooling effect, so save this recipe for really very hot days. People prone to colds with weak digestion should be careful and should not forget to add enough black pepper, coriander and…
