Vegetable Balls



3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
2 eggs
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper


Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.


Lentil with Mushroom and Tomato



0.5 lb (1 cup) lentils
4 oz sliced white mushrooms
6 chopped plum tomatoes  (skin removed)
4 oz chopped onion or leek
1 small hot chili pepper
4 oz chopped bell pepper
2 pressed garlic cloves
2 tablespoons tomato paste
1 tablespoon sugar
4 cups cold water
1 tablespoon rapeseed oil
fresh ground black pepper


In a medium pot, bring water to a boil. Add lentils and cook until tender but not overcooked about 15 minutes. Meanwhile, heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add pressed garlic, saute about 1 minute, then add chopped onion or leek, saute about 1 minute, after that add chopped bell peppers, hot pepper and saute 2 minutes, then add mushrooms and saute 1-2 minutes. Add chopped tomatoes and cook about 5 minutes. Place all cooked vegetables and cooked lentils (don’t drain add remained water too) into a large pot. Combine together, add tomato paste and season with salt, fresh ground black pepper and sugar, cook  about 10 minutes. Stir occasionally. If the mixture is too thick add more water. Serve hot as side dish or  main dish.


Chicken and Vegetables Jelly



9 cups cold water
2-3 stalks celery
4-5 small carrots
1/3 bunch parsley
1 cup corn
1 cup green peas
3 hard boiled eggs
2  chicken breasts
1 small onion
3 all spices
5 whole black pepper
4 teaspoons Agar-agar (Plant Gelatine)


In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients (carrots, celery, parsley, all spices, whole black pepper) add into the pot. Then simmer around 1 hour. Taste, adjust seasonings. Strain the chicken broth and allow to cool.

Meanwhile, dice cooked carrots and separate cooked chicken into small pieces. Cut hard boiled eggs in quarters or slice. In glass jars or other glass containers, place egg, vegetables (carrots, green peas, corn) and chicken. And leave them aside.

Then measure the quantity of fluid and then add Agar_agar powder – Plant Gelatine (extract from red algae that is often used to stabilize emulsions or foams and to thicken or gel liquids) according to instruction on the bag ( 1 teaspoon for every 16 oz liquid) Only add to cold broth only!!!.  Bring the broth with added agar – agar to a boil, constantly stirring. Boil 1-2 minutes.

Add broth into the prepared jar with chicken and vegetables. Let it cool off, then place in a fridge overnight. Eat when the mixture thickens.


Carrots with Butter



1 bunch sweet carrots (1 1/2 cups chopped)
1 tablespoon unsalted butter 
pinch salt


Wash and peel the carrots. Cut in thick slices or dice the carrots. Place the carrots in  a pot with vegetable steamer basket, steam the carrots around  6 minutes until tender. Then place hot steamed carrots into a pot, add the butter and cook for 2 minute over medium heat, until the carrots are coated with butter. Sprinkle with salt if needed and serve.


Homemade Healthy Mayonnaise

Healthy Mayonnaise made from healthy Rapeseed oil which give you a lot healthy benefits.


1 egg yolk*
1 cup rapeseed oil
2 tablespoons honey or powdered sugar
1/2 teaspoon salt
1 tablespoons mustard
1 tablespoons fresh squeezed lemon juice or white wine vinegar


Place a egg in a boiling water for few seconds. Combine egg yolk, lemon juice, mustard, honey and salt in a glass bowl. Start whisking briskly or mixing (hand mixer) or bland, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, then increase the oil flow to a constant stream. Continue mixing until all of the oil is incorporated and  the mayonnaise becomes uniform and very dense. Taste and add more seasoning if needed. Store in the refrigerator for about a week.

*Because mayonnaise contains raw eggs, it’s important to source ones that are high quality, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

(Note: While the risk of contracting illness from raw eggs is very low, children, the elderly, those who are pregnant, and/or those who have compromised immune systems should avoid consuming raw eggs.)