Ethiopian Spicy Ground Beef Stew

My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)

Ingredients:
1 lb ground lean beef
1cup red onion or shallot (finely chopped)
3 tablespoon red hot chili pepper(berbere)
¼ cup purified butter **
4 cup boiled water

¼ teaspoon false cardamom *
A pinch of ginger
½ teaspoon fresh minced garlic or garlic powder
¼ teaspoon bishop weed*
Salt to taste


Preparation:

1st Step: In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);

3rd Step: Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;

4th Step: Add salt and false cardamom; cook it for 5 minutes. Remove from heat.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare
Purified Butter (Nitir Kebe)


Rice and Sorghum Injera

My Ethiopian Cooking: Rice and Sorghum Injera (Ethiopian Flat thin bread)

We lived in West Africa where Teff was not available. But we were preparing Injera from rice and sorghum. We loved it as well as our family and friends who visited us. The process was tedious: washing the grains, drying and taking to the mill. However, once we prepared the flour, we were able to keep it in the fridge for longer period.

Ingredients:

4lbs rice flour
2lbs sorghum flour
2 cups self-rising flour
2 teaspoons dry yeast
2 gallons water or more


Preparation:

1st step: Starter - mix the yeast with one glass of warm water and wait until rises;

2nd step: In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;

3rd Step: Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment.

4rd Step: The second day (only needs 14-16 hours) pour the fermented water in container and set aside;

5th Step: Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.

P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

Serving 10-15 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/325192. For vitamin content please click on "Print Recipe" on aforementioned site.

Vegetable Lasagna

I like cooking vegetarian dish although I am not vegan or vegetarian. This is one of my favorite pasta casseroles.

Ingredients

12 lasagna noodles
3 cups vegetable pasta home-made sauce*
3 eggplants
4 red sweet peppers (seeded)
3 tomatoes (seeded)
1 cup water
¼ teaspoon oregano
2 cups soy milk or rice milk
2 tablespoon all purpose flour
3 tablespoon olive or vegetable oil
¼ cup tofu - crushed to tiny pieces (optional)
Salt and black pepper to taste


Preparation

1st Step: Wash the egg plants, peppers and tomatoes, slice as desired; place all in a broiling pan;

2nd Step: Mix one tablespoon oil with salt and black pepper to taste in a small bowl; Coat the sliced vegetables very well; Broil it for 7-10 minutes;

3rd Step: Meanwhile, prepare a white cream - mix water and flour; whisk it well; Add two tablespoon oil, salt and black pepper to taste; Gradually, add soy milk and cook it until it is creamy;

4th Step: Cook the lasagna noodles following direction from the package. Drain and rinse noodles; separating each, place them on paper towel or baking sheet;

5th Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

6th Step: Heat the oven to 350 degree;

7th Step: In a non-stick baking pan, spread ½ cup of vegetable sauce and place four lasagna noodles;

8th Step: Over the noodles (a) spread the creamy white sauce (b) the pasta sauce (c) the broiled vegetables (d) tofu (e) pasta sauce. Repeat the placing order until the end which will be three times;

9th Step: Cover and cook it for 40-45 minutes. Turn the heat off; Remove the cover and keep the lasagna inside the oven for 5 minutes;

10th Step: Remove from oven; Keep it outside for another 5 minutes to settle before cutting.

Serves 6 persons.

*Please click here to see how to prepare vegetable pasta sauce.

** If you are not vegan, you may use milk instead of soy or rice milk. You may add cheese instead of tofu.

For nutritional facts of this recipe please visit http://www.recipezaar.com/301505. For vitamin content please click on "Print Recipe" on aforementioned site.

Vegetable Sauce

This vegetable sauce is a practical dish for vegetarians, vegans and for those who observe Lent.

Ingredients:

2 medium tomatoes
1 onion
2 carrots (peeled)
1 red bell pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
2 stalk green onion/scallion
1teaspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon red chili pepper (berbere)
1 teaspoon paprika
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: In a big cooking pan, mix all ingredients together except salt and black;

3rd Step: Cook it for 20 minutes;

4th Step: Add black pepper and salt to taste; cook for five minutes; remove from heat.

P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.


For nutritional facts of this recipe please visit http://www.recipezaar.com/390861. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Whole Wheat Bread

My Ethiopian Cooking: Whole Wheat Bread (Yabisha Dabbo)

Ingredients

2 lbs Whole Wheat flour
½ oz or 1 tablespoon highly active dry yeast
1 tablespoon powder sugar (if desired)
¼ cup olive or vegetable oil
¼ teaspoon bishop weeds or ground coriander *
½ teaspoon Cinnamon powder
Salt to taste
8 cups warm water

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd step: Combine the yeast, coriander or bishop weeds, cinnamon, salt, sugar, oil with two cups of warm water in a large deep bowl; Mix well;

3rd Step; Add the flour to the yeast mixture. Blend it with hand by adding the warm water gradually, until the dough is smooth and elastic;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes an hour or more);

5th Step: After dough has risen enough, transfer the dough to a deep baking round or square pan; Spread the dough evenly on the pan;

6th Step: Allow to rise for another 25-30 minutes;

7th Step: Bake at 350 degree for 45-60 minutes (the bread turns to golden brown);

8th Step: Remove the bread from the baking pan and set on a rack to cool.

* You will find these spices in Ethiopian or Indian shops/groceries

Ethiopian String Beans Stew (Yefesoleya Wot)

This side-dish is complementary to all Ethiopian food.

My Ethiopian Cooking: String Beans Stew (Yefesoleya Wot)

Ingredients

1 lb string beans (trimmed)
2 carrots

1 potato
1 leek or 3 green onions (scallions)

1 stalk celery
1 tomato (seeded and diced)
1 red onion or shallot
3 tablespoon olive or vegetable oil

1 bell pepper
1 teaspoon sun-dried tomato or tomato paste

½ teaspoon chili powder (berbere)
¼ teaspoon basil
½ teaspoon garlic (diced) or garlic powder

1 hot green pepper (seeded and sliced)
Water (as required)
Salt and black pepper to taste


Preparation

1st Step: In a boiling water, cook the string beans until crispy-tender (10 minutes);

2nd Step: Meanwhile chop all vegetables in desired shapes;

3rd Step: In a medium pot sauté the onions and the leek with one tablespoon of oil for one minute;

4th Step: Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;

5th Step: Add half cup of water, tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;

6th Step: Drain the string beans in a strainer and rinse with cold water in order to retain its green color;

7th Step: Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.

8th Step: Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/344248. For vitamin content please click on "Print Recipe" on aforementioned site.

Lettuce and Vegetable Salad

Ingredients

2 heads of Romaine/Iceberg lettuce
1 medium Cucumber (seeded)
2 medium Tomatoes
2 medium Carrots (peeled)
1 medium yellow squash (seeded)
½ medium shallots (if desired)
2 heads of green onions/scallions (trimmed)
1 each Red, orange or yellow sweet peppers (seeded)
4 tablespoon fresh lemon juice
4 tablespoon Olive oil
¼ teaspoon Garlic powder
1teaspoon fresh Parsley (diced)
2 teaspoon vinaigrette or 1 tablespoon dry white wine (if desired)
¼ teaspoon Italian seasoning
½ teaspoon fresh basil (diced)
Salt and black pepper to taste


Preparation

1st Step: With cold water rinse the romaine/Iceberg lettuce, chop in desired shape and spin dried; keep in fridge;

2nd Step: Wash, chop or slice the cucumber, tomatoes, squash, carrots, peppers, scallion, shallot, and keep in fridge;

3rd Step: Prepare the salad dressing: mix the oil with lemon juice, garlic, parsley, Italian seasoning, basil, vinaigrette, wine, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;
Keep in fridge;

4th Step: At the time of serving, combine the vegetables and lettuce; add the salad dressing as desired and toss it well.

P.S. Keep the rest of the dressing in fridge for future use.


Tomato Soup

Ingredients

4 tomato (washed, seeded, chopped)
6 cups or more water
1 carrot (peeled, chopped)
½ Onion (peeled, chopped)
1 leek or 2 green onion/scallion (trimmed and chopped)
1 celery stalk (chopped)
1 teaspoon fresh basil (diced) or 1 teaspoon dry basil
½ teaspoon fresh garlic (diced) and ½ teaspoon garlic powder
½ teaspoon thyme
4 bay leaves
1 tablespoon butter or 3 tablespoon extra-virgin oil/vegetable oil
1 tablespoon white all purpose flour
Parmesan cheese (if needed)

Preparation

1st Step: Put the tomato, carrot, onion, celery, leek/green onion, basil, thyme, fresh garlic, one tablespoon oil in a big pot; Add the six cups of water or more; Cover and cook for 30 minutes in a lower heat;

2nd Step: Strain the water (vegetable stock) from the cooked vegetables and set aside;

3rd Step: purée (mash) the vegetables in a blender;

4th Step: Mix the flour with 1 cup of the vegetable stock which is set aside;

5th Step: In a medium pot, in a lower heat dilute the butter or heat the oil ; Slowly add the mixed flour & stock; Stir continuously; Cook for 5 minutes;

6th Step: Add the blended vegetables, garlic powder and bay leaves to the pot; Mix well with one cup of the vegetable stock; Cook for 5 - 7 minutes;

7th Step: Add black pepper and salt to taste.

Serve it hot or cold with fresh basil leaves or Parmesan cheese

P.S. You may use this recipe as marinara sauce for pasta.


You may keep the rest of vegetable stock in fridge for future use.

Pot Roasted Beef or Lamb

Ingredients

3 lbs rolled beef or 1 small lamb leg (trim the end bones)
8 clove garlic (sliced) & 1 teaspoon garlic powder
½ cup onion (chopped)
1 medium tomato (chopped)
1 medium leek (chopped)
½ teaspoon hot red chili powder or ¼ curry powder
1 tablespoon butter
1 tablespoon extra-virgin oil or vegetable oil
2-3 cups of beef broth
1 tablespoon tomato paste
1 teaspoon basil
2 bunches rosemary or 1 tablespoon dry rosemary
1 teaspoon Italian seasoning
Salt and black pepper to taste

Preparation

1st Step: Boil water in a big pot;

2nd Step: Meanwhile, slightly pierce the meat and insert the sliced garlic;

3rd Step: Heat one tablespoon oil in a frying pan (skillet), brown the meat both sides;

4th Step: Put the meat in the boiling water. Add all ingredients except the beef broth; Cover and cook by rotating sides until simmers (1 hour or more);

5th Step: Add 2 cup of beef broth to the meat; Cook until both sides are braised (15 minutes or more);

6th Step: Check with knife, if it is not tender, add another cup of beef broth; cook for another 15 minutes.

7th Step: Remove from heat; rest for 5-10 minutes before carving;

8th Step: Slice the meat round or strips; glaze the meat with the sauce or serve the sauce in a saucer.


Cabbage Dish with Root Vegetables

This tasty vegetable dish is my favorite since childhood.

Ingredients:

1 head of cabbage or 6 cups cabbage (shredded)
1 white onion (chopped or sliced)
1 leek or 2 green onions (trimmed and chopped)
2 potatoes (sliced as desired)
4 carrots, (sliced as desired)
2 hot green peppers (seeded, sliced as desired)
½ teaspoon turmeric
4 tablespoons extra-virgin olive oil or vegetable oil
¼ teaspoon Italian seasoning (if available)
6 clove garlic (diced) or 1 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder
½ cup water
Salt and pepper to taste

Preparation:




1s Step: Trim and chop the cabbage as desired; washed and pat dry;

2nd Step: Sauté the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender (5 minutes);

3rd Step: Add to the onion ¼ cup of water, garlic, ginger, turmeric. Stir for 5 minutes;

4th Step: Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes;

5th Step: Add Italian seasoning, salt and black pepper. Stir well. Cook it for 25 minutes;

6th Step: Add sliced hot green peppers. Mix well. Remove from heat.

Serve it cold or warm, with Injera or rice.

P.S. You may substitute the turmeric with one tablespoon of tomato paste or ½ teaspoon of curry powder.

6 Servings


For nutritional facts of this recipe please visit http://www.recipezaar.com/344407. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Split Lentil Stew (Yemiser Kik Wot)

My Ethiopian Cooking: Spicy Split Lentil Stew (Yemiser Kik Wot)

Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.

Ingredients

1 cup split red lentils
1 ½ tablespoon hot red chili pepper (Berbere)
3 tablespoon extra-virgin or vegetable oil;
1 small red onion or shallot (chopped)
5 ½ cup of water
4 glove garlic (diced) or 1 teaspoon garlic powder
¼ false cardamom powder (if available) *

Black pepper and salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes;

2nd Step: Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender;

4th Step: To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes;

5th Step: Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.

6th Step: Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.

P.S. To make it mild, you may use tomato sauce.


* You will find these spices in Ethiopian or Indian shops/groceries

Serving 4

For nutritional facts of this recipe please visit http://www.recipezaar.com/363212. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Beef Stew

My Ethiopian Cooking: Spicy Beef Stew (Yesiga Wot)

Ingredients:

2 lbs Beef ( top or bottom round)
2 cup red onion or shallots (thinly chopped)
½ cup berbere (hot red chili powder)
½ cup purified butter (Nitir Kebe) **
2 cloves garlic peeled and minced
¼ teaspoon black cumin *
1 teaspoon garlic powder
¼ cup red wine (if preferred)
½ teaspoon false cardamom powder *
5 cup boiled water
Black pepper and salt to taste

Preparation:

1st Step: In medium pot cook the onion until golden brown using the one cup of warm water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of warm water to the cooked onion, berbere(red chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well (10 minutes);

3rd Step: Meanwhile, cut the meat in small desired shapes, rinse with fresh water and strain;

4th Step: Add the meat to the sauce (kulate). Cook it for 10 minutes;

5th Step: Add three cups of water stir the sauce more often. Cook it until the meat is soft, tender and the stew is thicker (20 minutes);

6th Step: Add the rest of the spices - false cardamom, black pepper and salt to taste, mix them well (5 minutes). Remove from heat.

P.S. Sometimes, it is preferable to fry lightly the meat without butter or oil before adding to the sauce (kulate).


* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

Tuna Sauce

Tuna sauce is my family's favorite dish. It goes well with pasta, rice and as a dipping sauce.

Ingredients

1/2 lb fresh tuna or 16 oz canned tuna in fresh water
1 onion (chopped)
2 tomatoes (chopped)
2 stalks celery (Chopped)
1/2 cup tomato sauce
1 sweet red pepper (chopped)
1 teaspoon tomato paste or sun-dried tomatoes
2 tablespoons extra-virgin oil or vegetable oil
1 teaspoon fresh garlic or garlic powder
1 teaspoon basil (fresh basil is preferable)
¼ teaspoon chili pepper powder or crushed hot peppers
4 bay leaves
1 ¼ cup water
¼ teaspoon parsley
Black pepper and Salt to taste

Preparation:
1st Step: Sauté the onion with oil and 1/4 cup water, add the celery (3 minutes);

2nd Step: Add chopped tomatoes, tomato sauce, tomato paste or sun-dried tomato, sweet red pepper, chili peppers powder/crushed hot pepper, garlic, basil, bay leaves and one cup water. Cook it for 10 minutes;

3rd Step: Open the canned tuna and place it on tight strainer and rinse once with fresh water;

4th Step: Put in the tuna in the sauce. Cook it for 10 minutes; Sprinkle the parsley;, black pepper and salt to taste; Remove from heat. Serve it cold or warm.

Serving six people.

P.S. The Tuna Sauce goes well with pasta, rice and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/325433. For vitamin content please click on "Print Recipe" on aforementioned site.

Collard Green Dish (Gomen)

Ingredients:

1 lb collard green
½ cup red onion or white onion
1 teaspoon fresh garlic diced or ½ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or 2 vegetable oil
2 long hot green peppers - seeded and sliced
Water as required
Salt and pepper to taste

Preparation

1st Step: Separate the leaves, cut and discard the end stems, wash in cold water. Chop the leaves in medium sizes. Keep it in cold water;

2nd Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes

3rd Step: Meanwhile, chop the onion, cook it until tender with 4 tablespoon of water. Add the oil, garlic, ½ cup water, black pepper and salt. (Takes 10 minutes);

4th Step: Strain the collard green and mix it with the sauté onion, Cook it for 10 minutes. Add the hot peppers and remove from heat.
Serving 4 persons
For nutritional facts of this recipe please visit http://www.recipezaar.com/291432. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Hot Red Chili Pepper Powder (Berbere)

Ethiopian Hot Red Chili Pepper Powder (Berbere) usually is prepared well in advance and can be preserved for long time. Its preparation is extensive and demands labor.

Ingredients:

20 lbs Hot long red chili peppers
7 lbs Fresh cloves garlic
4 lbs Ginger roots
1½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)
½ cup Cloves
½ cup Cinnamon
1 cup Bishop weed (netch azmud)
1½ lbs Shallot or red onion
1½ cup Salt
Water as required


Preparation:

1st Step: Rinse the peppers 3 to 4 times; dry under the sun until crunchy; pound the peppers;


2nd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.

3rd Step: Add to the spiced pepper two cups of water. Keep it tight in a container for a day.

4th Step: The next day, Put mixture under the sun to completely dry.

5th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;

6th Step: Mix all ingredients together and take it to the mill house. Keep the chili powder in a tight container preferably in fridge.

Note: If preferred Abish (fenugreek)* is also added.

* You will find these spices in Ethiopian or Indian shop

Ethiopian Purified/Clarified Butter



Butter is one of the most important components of Ethiopian cooking. It can be prepared well in advance and be kept in refrigerator or freezer. Although there are many spices that could be added, here is what I follow:

Ingredients:


10 lbs butter
2 tablespoon Coseret (Lippia adoensis) **
1 teaspoon diced fresh ginger
8 clove garlic diced
1/2 teaspoon white cumin *
1 teaspoon scared basil (besobila) *
1 1/2 teaspoon coriander *
1/2 teaspoon false cardamom *
1/2 teaspoon oregano
¼ teaspoon turmeric *

Preparation:

1st Step:
The previous day, melt the butter, add six glasses of water and the koseret (if you don't have koseret you can do it without it). Mix it well and keep overnight in the fridge. This is called filtering "Mangor".

2nd Step: The next day, you make a hole in the middle of the butter; pour the water which comes as milk residue. This helps the butter to purify fast and also avoids the foam.

3rd Step: Melt the butter in a low heat, stir continuously; add all spices except the false cardamom which will be added 10 minutes before it is done. When it simmers, the residue of spices will be at the bottom and the purified butter at the top.

Strain the purified butter into containers; keep it outside, when it reaches room temperature put in the fridge.
Note:
If you are in hurry you may avoid the first step which is filltering but you have to remove the foam using spoon.

* You will find these spices in Ethiopian or Indian shops.
** Lippia adoensis (koseret) is similar to oregano.

Ethiopian Lentil Salad (Azifa)

My Ethiopian Cooking: Lentil Salad (Azifa)

Ingredients:


2 cups lentils
1 tomato (minced)
2 scallions or green onions (minced)
1 hot green pepper (seeded and minced)
2 tablespoon fresh lemon or lime juice
2 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon fresh parsley

½ teaspoon basil (fresh)
Salt and Black pepper to taste

Preparation:


1st Step: Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool;

2nd Step: Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well;

3rd Step: Mix the dressing with the tomato, scallion, and hot green pepper;

4th Step: Using spoon or fork, mash the lentil and mix it with the the vegetable dressing. Keep it in the fridge. Serve it chilled.

Serving 5 persons.


For nutritional facts of this recipe please visit http://www.recipezaar.com/292173.



For vitamin content please click on "Print Recipe" on aforementioned site.

Flax Seeds (Telba) and Fruit Juice (Smoothie)

This flax seeds smoothie is nutritious and tasty.

Ingredients:

1 cup flax seeds
1 pear
1 mango
2 cups of water
2 teaspoons honey (optional)
6 ice cubes


Preparation:

1st Step: Grind the flax seeds;

2nd Step: Peel and chop the pear and mango;

3rd Step: Mix all ingredients and blend in the food processor. Serve it immediately.

Serving 4 persons.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/290757. For vitamin content please click on "Print Recipe" on aforementioned site.

Welcome

My name is Yewoin and my hobby is cooking. These simple, nutritious and tasty recipes are from my kitchen to yours. I hope you will enjoy them.

I have published, a cookbook called Yewoin's Family Recipes: Cooking and Caring. The main purpose of the cookbook is to use the proceeds to help the elderly people of Ethiopia. The cookbook has many more recipes including vegetarians and vegans.

If you have any question or suggestion, my e-mail address is yewoinfamilycooking@gmail.com

Here are some of my recipes:

Some of my recipes' nutritional facts and the calories content are analyzed. You may find a link at the bottom of each recipe.