I was cognizant of the fact that we had left abundance behind, of course; that in our native Iran, we’d had a lot. Not to mention lavishness just felt very Iranian. My father would remind us that we came from a great empire as he’d spread cheap supermarket caviar—a rare indulgence, even though it was the kind of terrible stuff that came in a jumbo jam jar for about the same price as jam—on Wonder Bread. My parents had left Iran at a time when they were two classes above what they became in suburban Los Angeles; the tragedy of supermarket caviar didn’t quite sink in for two kids who dreamed of Doritos and Ranch dressing, Hot Pockets and Pop-Tarts.

The only time of year when I felt the richness of the world they described, the Iran of the ‘70s and before, was during New Year. Ours, that is: Nowruz, the vernal equinox that marks a new year. American New Year was just an afterthought, as my parents were not partiers and we kids were too young to go out anywhere; all of us just huddled by the TV to watch Dick Clark and pray the drunk neighbors wouldn’t shoot guns from their rickety balconies. But Persian New Year included our whole family. Preparation started weeks before, and official celebration went on for two weeks after. It was a major affair and, sadly, one I could not share with school friends. There was zero acknowledgment of anything Iran-related in my school, especially in the ‘80s, when Iran was still freshly a dirty word.

Igrew up without a sense of abundance, in pretty much everything except maybe imagination.

We were lower-class Iranians—a less visible phenomenon in our part of the US in that era. We were refugees on political asylum, from war as much as revolution, and we lived in a part of Los Angeles with few Iranians, many lives away from the very conspicuous Tehrangeleno elite. My brother and I shared a small bedroom in a small apartment in the undesirable part of town—the apartment district of mid-century stuccos, called “dingbat buildings” all over the Sun Belt—and my parents struggled with putting food on our plates. My mother still managed Persian dishes, but they were simple, and always served alongside whatever else was cheapest in America: pasta, salads with dressings made primarily of mayo and ketchup, Hostess snacks, sugary cereal, soda. I remember thinking we didn’t have enough, and that was just my lot in life.

Plus, there were mirrors, goldfish, candles, hyacinths, painted eggs, various candies, a copy of the Persian Book of Kings or the Koran or both. We kids knew we’d get haircuts and new clothes (it was auspicious to be in brand-new things at the moment of the equinox) and maybe some money. And for weeks we’d get to eat great Persian pastries that my mother would either attempt herself or buy from the Persian grocery stores in the heart of Tehrangeles—usually both. Sweet poppy seed–sprinkled rice cookies, clover-shaped chickpea-flour cardamom cookies, thin and crispy raisin cookies, little baklava morsels, marzipan berries with pistachio stems. Sweets were everywhere, and with them the scent of rosewater and saffron. Nowruz had the heaviest perfume, an irresistible and irresistibly abundant sort of aura.

But at home, our sad, musty beige and brown apartment would transform into a green and gold paradise. The haft-sin—the traditional table setting, consisting of seven items that all start with the Farsi s, or sin—was my mother’s pride and joy. All of it was there: sabzeh, or sprouts, symbolizing rebirth; samanu, or sweet wheat germ pudding, for power; senjed, or oleaster fruit, for wisdom; seer, or garlic, for wellness; seeb, or apples, symbolizing beauty; somaq, or sumac fruit, for patience; and serkeh, vinegar, representing longevity.

Hummus

Much more filling than a bowl of cereal, a bowl of hummus is typically eaten for breakfast in Israel. The chickpea caviar starts with dried chickpeas soaked overnight that are then cooked and blended with lemon juice, garlic, and usually tahini. Rip apart pita; dunk.

Baba Ghanoush

Eggplants: they’ve been around for a long time in the Middle East. An old Arab adage goes something like, “if she doesn’t know how to cook eggplant 50 ways, don’t marry her!” The eggplant is revered in this part of the world. Beside the familiar elongated type, there are stubbier eggplants and tiny ones used for pickling.

Grilled, deep-fried, sautéed, roasted, marinated, or pickled—Israelis eat eggplant in many forms. A very common one: baba ghanoush.

And then the meal, New Year’s dinner: the only time in my childhood when my mother cooked fish, usually a delicate white fish, with the traditional herb rice (sabzi polo, basmati with cilantro, parsley, and dill), and often with a side of kuku, a Persian spinach and egg frittata. There was something so shockingly healthy about it, so light, so vibrant—I remember feeling like I was glowing as I ate. It was all so green—as if you were actually eating spring itself.

I asked multiple Israelis for the name of this cheese, and they all responded, “oh just salty white cheese.”

Shakshouka
Shakshouka is one of my favorite foods. Whenever shakshouka is on the menu, I am ordering it. The Israeli workingman’s breakfast is simple: eggs cooked in a stewed tomato sauce with plenty of garlic and spices. And! Served with a side of bread to wipe up that glorious shakshouka swamp. One of the best parts is the serving vessel: the same pan in which it was cooked.

Eggs in Purgatory or Moroccan Ragout—you’ll find the same concept around the world (though shakshouka is the most fun to say).

A Moroccan recipe, but similar idea. Skip the merguez and ras el hanout if you want to keep it a little more Israeli.

Bourekas

These savory pastries made their way to Israel by way of the Balkans. They can be filled with all sorts of cheeses and veggies. Rectangles, helixes, crescents—they come in many shapes. Janna Gur, author of The Book of New Israeli Food, an amazing source on Israeli culinary culture, shared this recipe for These Cheese Bourekas. Store-bought puff pastry dough is fine, then stuff it with a wonderfully salty mix of cheeses.

Fresh Vegetable Salad
The salad is the centerpiece of the Israeli breakfast spread. A huge bowl of freshly diced vegetables: cucumbers, tomatoes, onions, bell peppers. Keep it simple.

Waking up early in Israel was never a problem for me. There was always a bountiful breakfast spread waiting, and it’s the best feast of the day. Fresh vegetable salads, salty white cheese*, hummus, baba ghanoush, pickled fish, olives (in various colors and shades of green to black), shakshouka (served in its cast-iron pan), cottage cheese (definitely not the diet kind—it was like eating cottage cheese for the first time), flakey bourekas, still-warm breads, butter, and preserves.

The big breakfast tradition began with kibbutz workers who’d work in the fields before dawn and were ravenous by the time 7 a.m. rolled around. Gathering around the communal table for a hearty breakfast, they’d eat whatever was grown and produced at the kibbutz. Vegetables, fresh cheeses, juices, and milk. Israelis all over adopted this kibbutz breakfast model, and still start their days with a mezze-style spread of salads, hummus, and other dishes the rest of the world might wait until lunchtime to start eating.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Cooked eggplant flesh in the bowl of a salad spinner
Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

Adding olive oil in a thin stream to a metal bowl of mashed eggplant
Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Special equipment
Grill, rimmed baking sheet, fine-mesh strainer, paring knife, salad spinner

Make-Ahead and Storage
The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

Carrot, kale, cucumber, mango, bell pepper, red cabbage, snow peas, lime, quinoa, nut butter, coconut aminos, maple syrup, and sesame oil
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

The creamy base is your choice of either peanut or cashew butter. Lime juice is added for tanginess, garlic for zing, and red pepper flake for heat. Coconut aminos add saltiness and depth of flavor, while maple syrup (or honey) rounds it out with a little sweetness.

The result: A sauce so good you might be tempted to eat it by the spoonful!

Holding a bowl of homemade peanut sauce topped with crushed red pepper
Next come the veggies!

For a rainbow of colors (and antioxidants), we chose red bell pepper, carrots, kale, cucumber, snap peas, and red cabbage. But these could be switched up depending on availability and personal preference!

And to complete the rainbow and add natural sweetness, we added fresh mango.

Steaming snow peas in a small saucepan
We used mostly raw veggies to keep the salad fresh and crisp. But to enhance the flavor of the snap peas, you can (optionally) choose to steam them. This, of course, means the salad is no longer raw.

For garnish, we add cilantro for freshness and sunflower and/or sesame seeds for crunch.

And for a more filling meal and extra protein, you could optionally choose to top with Peanut Marinated Tempeh or Almond Butter Tofu.

Pouring peanut sauce onto our Raw Peanut Noodle Salad
How to Make Veggie Noodles
To make veggie noodles, we like using a vegetable peeler, mandolin, and/or knife, depending on the veggie. Using a spiralizer is also an option for some veggies. These are our preferred methods:

Bell pepper – knife or mandolin
Carrot – vegetable peeler or spiralizer
Cabbage – mandolin or knife
Cucumber – vegetable peeler, mandolin, or spiralizer
Kale – knife
Using salad tongs to mix cucumber noodles, bell pepper, and other vegetables with peanut sauce
We hope you LOVE this noodle salad! It’s:

Savory-sweet
Light
Vibrant
Versatile
Satisfying
& Fresh!

It’s the perfect plant-based side or meal for warmer weather! Serve on its own or with other Thai-inspired dishes such as our Green Pea Curry Hummus, Easy Tofu Pad Thai, or Pad Thai Spring Rolls.

Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon and it doesn’t disappoint).
Transfer to a serving bowl and enjoy immediately, plain or topped with sliced fruit of choice. Or, transfer to a parchment-lined loaf pan, cover with more parchment paper, and freeze until firm, then scoop and serve in a bowl or on a cone.
Leftovers will keep in the freezer up to 2 weeks. If not freezing in a loaf pan, this sorbet freezes well in popsicles or ice cube molds (blend again later with more dairy-free milk or coconut water to achieve sorbet consistency).
Video

Notes
*Nutrition information is a rough estimate calculated with the lesser amount of homemade almond milk.
*Prep time does not include slicing and freezing fruit.

How To Save Your Fruit And Vegetables
Let’s strengthen our relationship with the material. As we disconnected from nature, we could not see how it grew up, the labor and miracle behind it.
Many fruits and vegetables cannot enter the market shelves due to their appearance. Their color, shape or size does not meet the standards of beauty and so they go to waste. Do not be stuck with external beauty, buy looking “ugly” fruit and vegetables from the producers’ markets.
Get the principle that comes first, eats first. Consume foods that are in your pantry or refrigerator without buying new ones. If you have made new purchases, put the old ones in the front of the cupboard, and even separate a separate shelf for only those items that you need to consume immediately.
Take care of stems and roots. Our elders know well how to use all sides of the material. Collect tips to evaluate leftovers the next day. If it still remains, compost it in the garden or kitchen instead of throwing it away. If it still does, give it to animal shelters.

Keep it right

It is very important to store food correctly in order to prevent waste. As Grundig, we not only raise awareness about food waste with Ruhun Doysun, but we also develop technologies for this. We use technologies that extend the life of food in refrigerators. Each one, in order not to waste food …

– First of all, get to know your refrigerator. Nowadays, different refrigerators can have different features and sections. It is useful to know which items should be kept in which drawer and where is the coldest place of the refrigerator.

The campaign prepared by Metro to raise awareness about food waste reminds that food products cannot be second-hand.

We buy food products a lot, we buy them without falling down, we throw them away when they break down. Because of these unplanned purchases, 11.6 million tons of food is wasted every year, it is a pity. In many parts of the world, supermarket chains, non-governmental organizations and advertising agencies are trying to create a social impact in order to prevent food from turning into waste. Metro prepared a campaign to draw attention to this issue and encourage people not to buy more fruits and vegetables than they need.

The campaign prepared by Medina Turgul DDB, “2. Hand Fruits and Vegetables ”is based on the discourse. Explaining that everything can be second-hand, but that is not possible in food products, the campaign gives its message by effectively using different channels where used products are sold.

Advertisements on the Internet, such as sales advertisements on sites such as Letgo, Sahibinden, “No second-hand fruit and vegetables.” he calls on people to prevent waste. Likewise, he draws attention to the message by using food, which is an unexpected item to be sold at that point, at stands set up in second-hand clothing stores.

Medina Turgul DDB and Metro GM are on the Crystal Apple promotion, activation, direct marketing short list with this campaign.

MATERIALS
2 Medium celery,1 Carrot,2 Capia Peppers,1 Green Pepper,1 onion,4 Fresh Potatoes,5-6 cloves of Garlic,10 sprigs of Parsley,5-6 sprigs of Basil,3 Ripe Tomatoes,250 ml Olive Oil,2 Hot dried peppers,1.5 lt Drinking water,Salt and Pepper
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.

Roughly chop the tomatoes and place into a large bowl. stir through the olive oil, tahini, nutritional yeast, lime juice, chopped garlic, Coriander and a large pinch of salt. cover and leave to one side for 10 minutes to allow the flavours to infuse.
Once ready to enjoy, toast the bread.

The tahini and olive oil create a creamy sauce for the tomatoes, while the garlic and lime juice add a delicious flavour.

Preheat oven to 180c, fan setting.
Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
Give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.

place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. at this point add the sweet potato cubes, lentils, plus salt and pepper.
once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! at this point squeeze the lemon juice into the pot and then serve.

New resolutions, new hopes, new plans, and new stories written we are entering a year. Us slowly even getting hooked on the excitement of the New Year. This year more than ever our way of life pay close attention to quality nutrition and our immune we need to strengthen. Well the New Year healthier always come on the form and what to enter go together.

One – Add vegetables and fruits to your diet

Vitamins, minerals, fiber and antioxidants which are a source of fresh vegetables and add fruit to the diet. At every meal vegetables, soups and salads, your vegetable dishes beetroot, pumpkin, broccoli, cauliflower, leeks, carrots, kohlrabi, cabbage, spinach, Brussels sprouts, yams, and Swiss chard do not forget to include colorful vegetables. Thus, both of adequate fiber intake is provided, and you can increase the saturation. Day necessarily within to consume fruit, but 1-2 portions be careful not to exceed. Apple, orange, tangerine, quince, pear, pomegranate and grapefruit is indispensable in winter the fruit is one.

Two – Right carb sources seek

Form you don’t need to cut carbs to stay, there were only know to pick the right resources. White flour, couscous, rice, potatoes, sugar and pasta instead of foods like; full-grain, rye flour and their bread, whole grain pasta, rice, fruit look for desserts made. Of course the healthiest choices, even though each is in the food as such, they also remember portion control!

Three Greasy heavy meals and desserts avoid

This the increase of the time spent at home and the Winter years the month with the arrival of greasy dishes and sweet consumption, especially in the late evening has increased. However, healthier dishes and desserts and that can make it much more delicious. Fries you can make in a toaster oven or oven on the you can add garlic yoghurt and tomato sauce. Sugar for desserts you can take advantage of the fit tariff instead, bananas, molasses, dates, or dried as many Mulberry alternative you can use.

Four – Increase your physical activity

Pandemic along with our level of motion decreased, if our stress level continues to grow with each passing day. But let’s not forget the streets, beaches and forested areas social distance we provide as long as we all are. A week 3-4 days, 30-45 minutes a little walk it will be very good both to your body and your soul, your diet support. Those who go out, or in this process, those who don’t go out on the internet you can find hundreds of thousands of exercise videos appropriate to their level. A type that you will surely love your life you can add.

MATERIALS
2 Medium celery
1 Carrot
2 Capia Peppers
1 Green Pepper
1 onion
4 Fresh Potatoes
5-6 cloves of Garlic
10 sprigs of Parsley
5-6 sprigs of Basil
3 Ripe Tomatoes
250 ml Olive Oil
2 Hot dried peppers
1.5 lt Drinking water
Salt and Pepper
PREPARATION OF
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

• Having a more beautiful and healthier skin than ever has never been so practical and “natural”!
• If you are in favor of completing your care ritual in the most natural way, these recipes that you can easily prepare and apply at home are just for you! Discover the magical world of herbs, vegetables and fruits once again with these recipes. You can meet all your skin-related needs from moisturizing creams to sensitizing cures, pre-make-up bases to detoxifying mixtures.

Steam bath Ingredients:

• Juice of 1/2 grapefruit
• 3 drops of lemon oil
• 3 drops of wheat oil
• 2 stalks of fresh rosemary
• 2 lt boiling water

Application:

• First boiling water, then other ingredients in a large bowl. add.

Take a steam bath by covering your head with the help of a wide towel and leaning towards the container. Repeat this process 1-2 times a week, which you can increase its effect by applying peeling before.

Some Make-up Ingredients:

• 1/2 grated apple
• 2 tablespoons milk

Application:

• Mix the ingredients and heat in a double boiler for 5 minutes. After it gets warm, let it sit for 20 minutes and wash.

Make-up remover Ingredients:

• 1 apple
• 400 g milk
• 1 dessert spoon of apple oil

Application:

• Grate the apple and cook it with milk. Add apple oil and then strain. Wipe your skin with the help of a cotton ball.

Night cream Ingredients:

• 5 drops of rose oil
• 10 drops of sage
• 16 drops of lavender
• 50 g of sesame oil
• 1 teaspoon of brown rice starch

Application:

• Mix all the ingredients and use it as a night cream before going to bed.

Skin restorative serum Ingredients:

• 1 teaspoon of Aloe Vera gel or juice
• 1 egg white
• 1 teaspoon honey
• 1 teaspoon olive oil

Application:

• Mix all the ingredients and apply to your skin. Leave it for 20 minutes and wash.

Butter mask Ingredients:

• 1 teaspoon of honey
• 1 teaspoon of unsalted butter

Application:

• Mix the ingredients and apply. After waiting 20 minutes, wash it off.

Skin tone balancing mask Ingredients:

• 2 tablespoons of honey
• 1 teaspoon of vinegar
• 1/2 teaspoon of almond oil

Application:

• Mix all ingredients and apply to your skin. Let it sit for 15 minutes and wash.