Ye’suff Wiha (Sunflower Juice)

Source: The Recipe of Love
Made: January 5, 2014
Yield: 8 servings
Time to make: 30 minutes + time to chill.

This is one of three Ethiopian beverages made from seeds.  The author says this one is frequently used as a beverage during times of fasting. Certainly a change from plain water or fruit juice.  I tried it sweetened with agave syrup.  And this definitely gets a thumbs up.  It is really good!

Ye’suff Wiha (Sunflower Juice)

Ye’suff Wiha (Sunflower Juice)
4 cups raw sunflower seeds
15 cups water
10 cups spring water
1 garlic clove, whole
Large piece of fresh ginger, crushed
Honey or brown sugar to taste

Wash sunflower seeds and drain well.
Combine with 15 cups water in large pot.  Boil on high heat for 20 minutes.
Drain and let seeds cool.
Grind seeds to a fine paste in a blender or food processor.
Add 10 cups spring water and mix well.
Strain into a serving pitcher.
Add garlic and crushed ginger and let sit for awhile to blend flavours.
Sweeten to taste, chill and serve.

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Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

Karay
(Fresh Green Chili Peppers)

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Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

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