Israeli Salad

Last Updated on Thursday, 24 June 2010 03:13 Written by Flax Thursday, 24 June 2010 03:12

The classic Israeli salad is cucumbers and tomatoes finely chopped, mixed with olive oil, lemon, salt and pepper. Here I stick more or less stick with the classic recipe with a few small additions.


1 tomato, chopped
1 cucmber, chopped (the smaller kerbie cucumbers work better)
1 tbsp onion, chopped
1 tbsp pickled lemon, cut into small pieces (if your supermarket doesn’tcarry these you can find them in a middle-eastern market, they are also known as lemon baladi.)
1 tbsp finely chopped chili pepper (optional)
olive oil
salt and pepper.

Place in a slad bowl, serve with a middle-eastern meal such as majadera.

Note: The addition of the pickled lemon allows you to remove the tomato if you need to.


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Last Updated on Wednesday, 24 August 2011 08:40 Written by Flax Thursday, 24 June 2010 02:51

Lentils are wonderful to eat all year round but I especially like to make them in the summer.  This is because they are the quickest cooking legume and won’t heat up the house as much as beans that require longer cooking times.  One of my favorite lentil dishes, both to cook as well as to eat,  is majadera.

Majadera is a traditional middle-eastern dish that consists of rice cooked with lentils and topped with fried onions and yogurt.  It is a simple dish to make and requires very little prep time.  While I prefer to make this meal for dinner and serve it hot, Egyptian Jews would also serve it cold for Shabbat lunch.

I like to serve this dish along-side a chopped Israeli salad.  I suggest using pickled lemons in the salad to give it a bit of tangy flavor.  Pickled lemons are sold in supermarkets, usually next to the horseradish and other refrigerated condiments.



  • 1 cup Persian brown rice
  • 1/2 cup green lentils
  • 2 1/2 cups water
  • salt and pepper

Fried Onions:

  • 2 large onions, diced
  • olive oil (apx.1/4 cup)


  • 1 tomato
  • 1 cucumber
  • 1/2 red pepper
  • 1/2 small onion
  • 1 bunch rocket
  • 1 tbsp pickled lemon (optional)
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • salt and pepper

Place the rice and lentils in a pot. Bring to a boil. Simmer for 45 minutes or until all the water has been absorbed.

Heat the olive oil in a frying pan.  Add the onions, stirring often until they turn dark brown and are almost carmelized.

Chop the salad vegetables into small pieces.  Place in a small salad bowl and toss with the olive oil, lemon juice, salt, and pepper.

Serve the majadera on a plate  topped with the fried onions and accompanied by salad.

Serves 4-6.


Sima Herzfeld Navon has a clinic for holistic medicine.  She also teaches healthy cooking and holistic nutrition.

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Beet Balls and Clelery “U’s”

Last Updated on Wednesday, 9 June 2010 03:01 Written by Flax Wednesday, 9 June 2010 02:58

Beet Balls and Celery “U‘s ”

This title and dish is just a cute idea for a beet sald. When you cook vegan without any wheat or nightshades, sometimes it’s the presentation that is going to make something different rather than the ingredients.

This dish is wonderful for vegans who are feeling a little iron deficient because beets are the best meat substitute as far as iron goes. The pomegrante juice as well is full of iron. So, if you find yourself craving a steak and don’t want to eat meat, try this salad instead.


2 Beets, roasted at 180C for 1 1/2 hours
2 celery stalks
1 tbsp olive oil
1 tspn balsamic vinegar
1/2 tspn pomegrante concentrate

When the beets cool, peel them and put them in a sandwich bag. With a melon baller scoop the beets into balls and place in a bowl.
Chop the celery into “U’s” and mix in with the beet balls.

Mix in the dressing and serve.

This dish looks especially nice next to the yellow and green quinoa.

Serves 4.

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