How are you all managing with the constant updates and changes? Looks like my boys and their partners are going to be coming home due to having lost their jobs. Still, Shira will be doing pilates online with Pilates on the Move which is a good distraction and a good way for us to keep strong and fit. I feel very lucky that we still have a home that we can gather in. These are tough times and I know that the human spirit will rise to the occasion to show it’s beauty in the face of adversity. I know that these situations bring out the worst or the best in us but I prefer to focus on the best in us.
About a month ago I went out for breakfast with a friend to a local cafe and decided to try a green shakshuka. I have never had one before and being one who loves her greens, I had to give it a go. I couldn’t eat it, it was pretty bad and not even green? I thought, I should be able to make a real green shakshuka, it can’t be that hard and guess what ... I was right! I just needed to know if I wanted a thick sauce or a thin sauce, it was a no-brainer for me, I love thick sauces where you can dip your bread using your hands (gasp) and get a big chunk of juicy, mouthwatering sauce! It honestly didn’t take long to get it right and once I did it was heavenly. I have to say (block your ears vegans) the goat’s feta takes it to another level. Here is the delicious recipe for green shakshuka, with or without feta. Enjoy and stay safe, my friends.
1/2 cup butter beans
1/2 cup coconut milk
1 1/2 cup almond milk
1/2 bunch parsley
1 clove garlic
Salt and pepper to taste
3/4 tablespoon oil
1 onion diced
3 garlic crushed
1 1/2 cups broccoli florets
125g frozen spinach thawed
1 1/2-2 teaspoons cumin
3-4 tsp freshly squeezed lemon
salt and pepper to taste
Blend all the sauce ingredients together set aside.
Heat the oil in a wide shallow frying pan over medium heat. Add the garlic and onion and cook until softened.
Add the broccoli and stir for about 4 minutes, add spinach, cumin, salt, pepper and lemon and stir for another couple of minutes.
Stir in sauce. Create 3 or 4 gaps (depending on how many eggs you use) and crack an egg into each one.
Cover and cook for approx 7-8 minutes or until the whites are set but the yolks are runny. If you don’t like a runny yellow then cook until yellow hardens.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!