1/2 cup chopped walnuts or nut of choice
6 oz dried apricots
6 oz dried figs
2 tbsp dark chocolate chips
dash of Himalayan salt
3 tbsp unsweetened coconut flakes for coating
- Remove fig stems
- Place the figs, apricots, nuts, chocolate chips in food processor.
- Blend until finely chopped.
- The chocolate chips will still have some larger pieces, but just keep them mixed with the batter.
- Transfer into a large bowl and add a pinch of salt
- Mix well and then roll into mini balls.
- Roll each mini ball in the coconut flakes
- Place on wide plate and refrigerate for 15 minutes.
Enjoy with a cup of tea!
Happy Reading 📔
For 4 wild salmon filets (6 oz each)
- 1/4 tsp Himalayan salt (as desired)
- 1/4 tsp black pepper
- 2 tbsp Extra Virgin Olive Oil
- 1 Parchment Paper sheet
For the basil bruschetta: (makes 2 1/4 cups)
- 1/4 cup chopped red onion
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- Himalayan salt and fresh cracked pepper to taste ( as desired)
- 2 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 2 tbsp fresh basil leaves, chopped
- Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
- Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
- Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
- Drizzle olive oil on the filets, sprinkle with salt and pepper.
- Bake for 20 minutes. Remove from oven and let rest for 2 minutes
- Serve topped each with generous 1/2 cup basil bruschetta.
Tabouli with Love, just what we needed for a relaxing and family Sunday. My girls got one more week to go of testing, and I’m so proud of how great they are doing and pulling it off! Putting soul and heart in the process …. love tastes LOVE !
☀️Happy Monday !
Yield: 8 people
- 8 bunches finely chopped flat leaf parsley
- 1 cup chopped fresh mint
- 4 chopped firm tomatoes
- 1 onion or 4 scallions chopped
- 1 cup extra Virgin olive oil
- 1/2 cup fresh lemon juice
- Pink Himalayan Salt to taste
- 1/2 teaspoon pomegranate molasses or de-seeded (optional)
- Lemon Zest (as desired)
- Prepare the chopped parsley and mint and set aside.
- In a large bowl, mix pomegranate molasses or de-seeded , chopped tomatoes, chopped onions/scallions with lemon juice, and salt.
- Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
- Serve cold garnished with romaine lettuce and french fries.
She put on her gym garment and walked. She took a deep breath and went for a long academic journey. The speed focused on 4.0; the incline quickly adjusted between 0 and 12 percent targeting specific muscle groups and gaining sufficient energy. Mind focused on bright visions of growing, learning, and discovering! Obstacles attempted to pull her off track, but she persisted with a motivated heart aspired to the modest light of dawn.
Today, after thirty five thousand and forty miles of creativity and exploration in her academic walk, she sets aside her gym garment and puts on her graduation gown to simply celebrate an innovative self.
Today, she walks the stairs of the stadium with new perspective of life and with leadership skills of wider vision of growing, learning, and discovering. She walks the stadium while she hears her name proudly pronounced: Kalida Abdul Khalek. And as she walks, she sees herself wandering in a large field full of potentials where she’ll keep reading, writing, learning, growing, discovering, and mostly inspiring!
It is Kalida’s Corner …