RHUBARB-GINGER JAM

ingredients

4 large rhubarb stalks
3 cm piece fresh gingerroot
zest of 1 lemon
1 cup raisins
1/2 cup water
sugar (optional)

directions

cut the rhubarb into thin pieces. place it together with finely grated ginger, washed raisins and lemon zest in the medium size pot and cover with water.
(optional) for a long-term storage add the sugar (1/2 cup).
bring to simmer and cook covered, stirring occasionally, for 40 min (until it gets thick). stir the mixture to break up the rhubarb. put into warm sterilized jars.

LOW-FAT CHOCOLATE SPREAD

ingredients

1 cup millet
4 tbsp unsweetened cocoa powder
3 large very ripe bananas
2 tbs lemon juice (or 1/4 cup pineapple)
1/2 tsp salt
2 cups water
2 tbsp agave sirup (optional)

directions

wash and drain the millet. in a medium size pot bring the water to boil add salt and millet. simmer covered for 15 min. remove it from the heat and leave covered for another 20 min.
in a food processor (you can also use a hand blender) combine millet bananas lemon juice and cocoa powder and process until smooth (i prefer more crunchy version - check the pictures).
store the spread in jars in the fridge.

TABBOULEH

ingredients

1 cup bulgur
1 1/2 cups water
1/4 cup olive oil
juice of 1 lemon
1 cup red/green onions
1 cup fresh parsley
1/4 cup fresh mint (optional)
3 tomatoes
1/2 long cucumber
salt/black pepper

directions

in a large bowl combine bulgur and boiling water. cover and set aside for 1/2-1h (until the grains are soft and the water absorbed).
drain if necessary and fluff with fork. add finely chopped parsley, mint, onion, cucumber and tomatoes. toss to combine; add lemon juice, oil, salt and black pepper to taste.
cover and refrigerate for at least 1 h before serving.

POLISH MAZUREK

ingredients

(dough)

1.5 cup wholemeal flour

1.5 cup oats

8 tbsp vegetable oil

1 tbsp organic cane sugar

pinch of salt

cold water

(topping)

20 fresh dates 
100 g raisins
handful almonds
1/2-1 cup water
1 tbsp lemon juice
almond flakes

directions

in a large bowl combine oats, flour, oil, sugar and salt. gradually add water while mixing/kneading.
mix until the dough is elastic; form into a bowl and let it rest in the fridge for 20 min.
place washed and cut dates, raisins and cut almonds into a saucepan. add water and simmer over law heat until the dates are soft and water is reduced (10-20 min). add lemon juice and set aside to cool.
preheat the oven to 180 degrees C.
place the dough in a backing pan (1 cm thick) and cover with the topping; sprinkle with almond flakes and put the backing pan in the oven for 40 min (or until the almond flakes start to brown).

happy easter!

SPLIT PEA LOAF

ingredients

1 cup yellow split peas
250 g canned chickpeas
2 onions
2 garlic cloves
4 tbs olive oil
1/2 cup wholemeal flour
1-2 tbs marjoram
1 tbs thyme
salt/pepper to taste
sesame seeds

directions

wash, drain and cover split peas with cold water. let it soak for a few hours. replace the water and bring to boil. reduce heat, add marjoram and simmer covered for 1 h. add chickpeas (washed and drained), chopped onion, thyme, salt and pepper and simmer for another 10 min. remove from heat and set aside for 15 min.
preheat the oven to 180 degrees C.
add olive oil and flour; place the mixture into food processor and process until mostly smooth.
place it into the oiled loaf pan and sprinkle with sesame seeds. bake for 1 h or until the seeds and sides start brown.