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Power date ball

gredients: 1 cup whole dried pitted dates (about ½ pound) 2 tablespoons water 2 tablespoons (real) maple syrup 1 teaspoon vanilla 1 tablespoon organic tangerine peel (orange can be substituted) ¼ cup blanched almonds, chopped ¼ cup date sugar (or less) Directions: Chop the dates finely. Mix the dates, water, syrup, vanilla, and tangerine peel in a small heavy skillet and cook over low heat for 10 to 15 minutes or until all the water has evaporated off and the dates are a thick mass. The thicker it is, the easier it is to work. Stir in the almonds and let cool. When cool, form into 1 inch balls (you can grease your hands with a bit of ghee, but basically you’re going to get sticky with these

Butternut squash Halva

Ingredients: (Serves 2-3) 2 ½ cups butternut squash, grated 2 cups whole milk (non-pastarized) or coconut milk ½ cup raisins ½ cup blanched almonds or almonds and pecans 4 tablespoons ghee 1 teaspoon ground cardamom 15 to 20 threads of saffron Directions: Preheat the oven to 400 degrees. Grind the nuts in a blender into a fine powder. Wash and grate the butternut squash. Saute the butternut in 2 tablespoons of ghee, just enough to coat it. Stir in the milk and raisins. Lightly grease an 8x8 inch baking pan or iron skillet and transfer the mixture to it. Cover and bake for 40 to 55 minutes or until all the milk is absorbed. If you need to, uncover the halva in the last 10 minutes of baking to

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© 2018 by Paras Moghtader.