Shedding off what’s heavy

Wow! Another year coming to the end.

This year was intensely lived, I might add. Worked hard and played even harder! And here we are approaching the final week of 2017.

What do you see when you look back? Are you satisfied with what you did? Do you feel you’re a better human than this time last year? Do you feel you’ve contributed to a better society? Or do you feel, another year that you remained in the same place? Just going along with what’s expected of you?…

I had a recent bookclub meeting with some of my work colleagues in where the discussion was about, to sum it up, being able to say no. Doing what you really feel passionate about and not what’s expected of you. Say “Yes” only to things, to people, to events that you really connect with. But many of you might be thinking… Continue reading “Shedding off what’s heavy”

Vegan Fajitas

I always enjoy adding a bit of background info to my recipes, however with Fajitas I really didn’t want to add anything because of its really gory history as it’s related to particular parts of the cow, bla, bla, bla and really this is a vegan recipe and I can do without all the gory details… I’m sure if you’re interested you can google “fajitas history” and all kinds of info will pop up.

I first tasted fajitas back in my days in Canada, and yes, they were the regular, normal fajitas, not the original because, from what I understand they were Continue reading “Vegan Fajitas”

Couscous Salad

Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat (Triticum turgidum var. durum), that resisted the grinding of the relatively primitive medieval millstone. When hard wheat is ground, the endosperm—the floury part of the grain—is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten Continue reading “Couscous Salad”

My Hobby

I love painting.

Painting is what I do to relax and connect with myself.  When I find some free time in my busy routine, I go out,  buy a canvas and just paint something. I’m not a professional painter, never went to school to learn how to paint, however, I did take a course in the past to learn how to use primary colors and create every color that exists. Yes, you probably didn’t know but every existing color can be created from these three. I like using the three primary colors, magenta, yellow and cyan (blue) together with titanium white. Even though a certain black can be created by mixing all three primary colors, I sometimes use oxide black in my paintings as well.  Continue reading “My Hobby”

Garbanzo Bean Burger

Garbanzo beans (also known as chickpeas, Bengal grams, and Egyptian peas) have a delicious nut-like taste and buttery texture. They provide a concentrated source of protein that can be enjoyed year-round and are available either dried or canned. The Latin name for garbanzo beans, Cicer arietinum, means “small ram,” reflecting the unique shape of this legume that somewhat resembles a ram’s head.

Continue reading “Garbanzo Bean Burger”