1 cup of Blackberries
1 Banana (Diced)
1 cup of Pomegranate Arils
Place ice cubes into blender. Proceed placing 1 cup of blueberries, diced banana, 1 cup of blackberries, and pomegranate arils into blender. Blend until smooth and enjoy! P.S. This smoothie has seeds from the berries and arils, if you don't like a super seedy smoothie, don't add pomegranate arils.
I bought some more almond oil from Butterbearproducts! I wanted to stock up so I bought a 16oz.
Tonight, I made Palestinian chicken fatteh. Sadly, I didn't have any almonds or pine nuts to garnish :(! I used Mimi Cooks recipe and added some sumac to the chicken when it was boiling. My family and I enjoyed this dinner and I definitely recommend you try this recipe out!
1 Large Pita Bread (I used 3 medium sized breads)
1 Whole Chicken (Cut up into four pieces. Only use breast meat)
1 Small onion
1 Tablespoon Cardamom
Dash of Sumac (Optional)
1 Cup cooked White Rice (Basmati Rice)
2 cups Labneh (Yogurt sauce) or Low Fat Yogurt
4 minced garlic cloves (I used 2)
Almonds, Parsley, and Pine Nuts (Optional) For Garnish
Toast the Arabic bread, cut into small pieces, toasted. place in a large serving deep dish.
Seal chicken with little oil from all sides. Add water, bring to boil and skim froth as it appears, add onion, salt and cardamom. Cook for 50 minutes, or until chicken is falling off of the bones.
Remove meat pieces from bones and set aside. Reserve the chicken stock.
To arrange the dish:
Add lemon juice and minced garlic to the bread. Pour some of the chicken stock over the toasted bread. Spoon the rice over the bread, if needed, add more broth. combine all ingredients for the yogurt and pour over the rice, then place the chicken meat pieces over the yogurt.
Garnish with toasted nuts and sprinkle parsley over. Serve immediately.
Source: Mimi Cooks, Palestine-Family.net