ZEE's PICKS: Pumpkin Seeds For Glowing Beauty and Health

So who knew there was so much magic in Pumpkin Seeds?!!

 I have been loosing a lot of hair due to the climate changing and the amount of times I shower my hair (almost everyday!) I know this isn't good for you, but I am very OCD about my hair and the tinniest bit of dust irritates me.  

I was doing some research online and thought I would share my findings! It turns out Pumpkin seeds have a lot of health benefits which could help with weight loss, hair, skin, nails etc. In fact, they are known as infinity foods, because you can eat as much as you want of them without feeling guilty - hooray! 

I am very excited to see if this will work for me, but in the meantime here's what I found: 

1.  They’re high in the sleep-enhancing amino acid tryptophan that converts to serotonin in your body and helps ensure a good night’s sleep;

2.  They’re also high in the heart-healing mineral magnesium, which is also Nature’s natural relaxant;

3.  They’re high levels of easily-digestible protein helps stabilize blood sugar when eaten as a snack throughout the day.  Stable blood sugar means weight loss if you’re trying to lose.

4.  High in Omega 3s, pumpkin seed oil has been shown in studies to reduce the incidence of benign prostatic hypertrophy (BPH)—a condition in which the prostate gland becomes enlarged.

5.  Pumpkin seeds are also high in the prostate-protecting mineral zinc, making these seeds the ultimate snack for men’s health.

6.  They’re a good source of blood-building and energy-boosting iron.

7.  In animal studies, when pumpkin seeds were added to the diet, the anti-inflammatory results were comparable to the effectiveness of the drug indomethacin—without the side-effects.

8.  Their phytosterol compounds are believed to lower cholesterol levels. Of nuts and seeds, pumpkin seeds have the second highest amount of sterols (next to sunflower seeds and pistachios which tied for first).

9.  Pumpkin seeds are an excellent source of fiber which helps keep you regular.

10.  They are alkalizing to the body’s pH. Many snack foods are acid-forming in the body. Acidity has been linked to pain, illness, and even cancer.

To preserve the health benefits of the oils found in pumpkin seeds, eat them raw or roast them on a baking sheet on low heat in the oven (about 170 degrees F or 75 degrees Celsius) for 15-20 minutes. Toss with a sprinkling of sea salt and enjoy. If you haven’t tried them warm, you’re in for a real treat! Add raw pumpkin seeds to salads, dips, or ground in pesto.

Read more: http://www.care2.com/greenliving/10-health-benefits-of-pumpkin-seeds.html#ixzz2PsJLk2ig

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ZEE's RECIPE: Fatet Beithenjan // Yoghurt, Fried bread and Aubergine

If you're looking for a quick recipe to whip up that will impress your guests and taste absolutely delicious, I've got just the one! 

Below is my mum's version of Fatet Beithenjan - a Palestinian dish that has proven to be an ultimate success at every dinner party, lunch, 3azeemeh I have ever been to. 

My mum enjoys preparing this dish during Ramadan because it is a time to get creative in the kitchen, and to spoil us with yummy food without feeling to guilty about the calories. Thank you Mum, for all your hard work, love and absolutely delightful cooking! :) 

Disclaimer: this is really a recipe for occasions because it can be heavy. We usually try to make it healthier by grilling the eggplants, or toasting the bread instead of deep frying it. 

I hope you try it out and enjoy the richness of the flavors :)

Fatet Beithenjan! 

Method:

Eggplants:

4 medium/large eggplants 

Peel the eggplants and slice them into medium slices. Fry the slices in oil on both sides, then drain them and put them in a  pot. Season the eggplan with some salt and pepper to taste. Allow them to boil for 15 minutes and then add 2 tablespoons of pomegranate sweet sour sauce (dibs Ruman). 

Minced Meat Topping:

1 large white onion/ chopped

1/2 kg of minced meat

Fry the onions until tender then add the minced meat. Stir then add cinnamon powder, cumin, pepper and cardamom. Stir until cooked.

Yoghurt Topping:

3 tubs of yoghurt (laban)

4 cloves of garlic 

salt to taste

Put 3 small tubs of yoghurt in a bowl.  Add crushed garlic and salt and mix until fully incorporated.

Bread Base:

Arabic bread (enough to fill bottom of Pyrex dish)

Cut pieces of bread into squares, then fry and drain.

Putting it all together

In a big Pyrex dish place the fried bread to create a bottom later. Layer that with the cooked eggplants, then spread the yoghurt evenly over it. Top it off with the minced meat. 

Garnish with roasted pine seeds and coriander. 

Sahtain! :) 

Leave me a comment if you have tried this recipe or letting me know what other recipes you would like to see. 

Enjoy your day!! 

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CREATIVE: 18 National Flags Made From Food

I came across this very artistically impressive and beautiful post and thought I had to share it with my readers! The best part is that all the flags were made using traditional food from the particular country - India looks good enough to eat! 

I hope you enjoy it as much as I did! I'm thinking of coming up with a way to create the Qatari flag with food. Any ideas?

Australia

China

Brazil

Greece

France

Indonesia

India

Japan

Italy

Lebanon

South Korea

Spain

Switzerland

United Kingdom

USA

Thailand

Vietnam

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ZEE's RECIPE: Eggs Benedict

One of my favorite breakfast dishes is Eggs Benedict. I especially like it with a bed of sautéed spinach and some beef bacon on the side. I try to minimize the amount of Hollandaise sauce since it very buttery and heavy - nevertheless, delicious! 
A little taste of salt and pepper goes a very long way with eggs, but I have to say the Palestinian in me always reaches for some Sumac seasoning as well. It reminds me of the scrambled eggs my dad makes and that always puts a smile on my face :)
When I was much younger, my dad used to wake us up for a delicious Sohoor (late-night meal before fasting for Ramadan) around 1-2am, and I remember that I would be so tired to the point where I would forget I ate and get mad at him for "not waking me up." Those are some of my cherished memories, and partly why I truly believe good food makes for good times! 

To get some fruits and veggies in your system, make sure to have a side of freshly chopped tomatoes on the side - and some freshly-squeezed Orange juice wouldn't hurt!

Here's a quick tip for making poached eggs:
1) Heat water in a stainless steel pot
2) When the water is almost at a boil, add a tea spoon of white vinegar
3) Turn the fire to medium-low heat
4) Stir the water as to create a "whirlpool"
5) Crack the egg in the center of the pot and use a spoon to gently fold over the whites and create a neat looking poached egg
6) Leave it to cook for a few minutes
7) Drain the egg on kitchen towel before serving it

Eggs Benedict in Greece, and yes, that's waaay to much Hollandaise sauce. 

Breakfast at Paul's with my cousin.

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ZEE's PICKS: My Auntie's Death By Chocolate Dessert

This is the perfect dessert to prepare when you are expecting some young, fun friends over AND you don't have much time!

It is a delicious dessert that I learned from my aunt Amal when she used to make it for us during our summer gatherings! Ever since, it has been on popular demand by my entire family, but I save it for special occasions and fun get-togethers. I hope you enjoy it, and let me know if you decide to try it :)

WARNING: This is very fattening, but a small portion should be more than satisfying :)

Ingredients:

• 1 large pack of digestive biscuits 
• 1 stick of non-salted butter
• 1 medium sized tin of condensed milk
• 1 x-large bar of cadbury milk chocolate

Whip it up:

• Use a seal-top pastic bag to crush the digestive biscuits into crumbs
• In a large bowl, mix the digestive biscuits with the butter (at room temperature)
• Once the mix is thoroughly incorporated, lay it down flat in a pirex plate
• Chop up the cadbury bar into tiny cubes 
• Spread the cubes all over the mix
• Pour the condensed all over (to taste)
• Place the dessert into a warm oven, not too hot!
• Leave it in the oven for a maximum of 10 minutes for the chocolate to slightly melt and the milk to be warm. 
• Your dessert is now ready to serve! 

*serves 10

prep time: 15 - 20 minutes

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FOOD FACTOR: Iranian Bread

I'm sure you all enjoy your warm Iranian bread with a nice scoop of Hummus or some other choice of savory treat! But, have you ever wonder how that scrumptious bread is baked?

Well, it's not something you see everyday, that's for sure!

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La Varenne - Tornado Tower, Qatar

I am yet to try out this restaurant, but from the pictures I can already tell it's going to be beyond amazing! La Varenne is a French brasserie that offers classic French cuisine is a contemporary/modern setting.

Open for Breakfast, Lunch & Dinner, Sunday-Thursday +974 4499 0680

28th Floor, Tornado Tower · lavarenne.qa

They also serve a 3 course business lunch meal for QR 95, every Sunday - Thursday from 12pm - 3pm.

Find them on Facebook: La-Verenne

Twitter: La_Verenne

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CREATIVITY: Chin Chin Labs

If you're searching for the coolest ice-cream parlor in town, I've got it on lock-down. Unfortunately, it's all the way in London's Camden Town :(

The Chin Chin Labs is a ice-cream laborotary. The "scientist" mixes your desired ingredients, then adds nitrogen gas to freeze the ingredients and mixes them together ... viola! 

You then can meet the "assistants" who help you choose your toppings from test tubes, before getting to enjoy the experiment! 

You enjoy the ice cream because of the journey and experience that came with it, and that is one of the best ways to ensure the satisfaction of customers, give them a memorable experience!

The pictures below will tell you the story;

Yum! I had the chocolate flavor, and my friend had vanilla. We both chose to add hazelnut crunch topping!

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