Israeli Recipes

Our Israeli friends Chico and Zamira treated us to a delicious dinner at their home. The food was so wonderful and healthy that I knew I had to share with all of you.


Pumpkin and orange soup

Cut a medium size pumpkin in chunks (I would use butternut), Chop 01 leek and 01 onion and sauté in one teaspoon of oil. Add the pumpkin, a pinch of red chili flakes and a ¼ teaspoon of all spice. Cover with water or chicken stock. Once it is soft and cooked, whip it in a blender. Add the salt and pepper to taste, 01 teaspoon of palm sugar or date sugar and 1/3 cup of fresh squeezed orange juice. Adjust the thickness if needed with either water or stock. Use the segments of 01 red grapefruit and some almonds for garnish.


Chicken meatballs in coconut milk

For the meatballs:

Ground 01 lb of chicken breast. Add 02 onions finely chopped, four carrots processed in thin strips,1 zucchini soft and cooked.  Add one egg, chopped parsley and cilantro to taste, 01 or 02 minced garlic cloves and 3 spoons of gluten free oatmeal. Cool the mixture in the refrigerator. It will help you form the meatballs. After they are done keep them in the fridge for another hour.

For the sauce:

  • 2 cans of coconut milk
  • 01 spoon of curry powder
  • 01 spoon of sweet paprika
  • ½ teaspoon of ground ginger (or fresh if you have it in your fridge)
  • 06 minced garlic cloves
  • 01 lemon squeezed
  • 01 spoon of honey or date honey
  • A Tabasco splash (or two)
  • Splash of Tamari sauce
  • ½ teaspoon of thyme

Gently place the meatballs and simmer them for 30 minutes until cooked thoroughly.