Salads & dressings

Salads & dressings


Tahini Dip Recipe

"Tahini is full of wholesome nutrition. Sesame seeds contain important B Vitamins…B1, B2, B3, B5, as well as a great supply of calcium. They also have beneficial trace elements like copper, magnesium, iron, phosphorus and manganese. Sesame seeds contain both omega 3 & 6 that improve the health of the brain."


  • 1 cup tahini sesame seed paste (made from light colored seeds)
  • 3/4 cup lukewarm water, or more for consistency
  • 3 cloves raw garlic (or 5 cloves roasted garlic)
  • 1/4 cup fresh lemon juice (or more to taste)
  • 1/4 tsp salt (or more to taste)
  • 2 tsp fresh parsley, minced (optional)
Total Time: 15 Minutes
Servings: 1 1/2 - 2 of cups tahini sauce
Grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender till sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing.
After a few minutes of blending, sauce will turn into a rich, smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste. If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment, a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt, if desired.
  • NGS Team

Ramadan Healthy Recipe: Bulgur & Lentils

Bulgur & Lentils

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Caramelized onions add deep flavor to this dish, a simple vegetarian recipe featuring bulgur and lentils. Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.


Makes: 4 servings, about 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes


  • 2 tablespoons extra-virgin olive oil
  • 3 cups thinly sliced onions
  • 1/2 teaspoon salt
  • 2 tablespoons plus 1 1/4 cups water, divided
  • 1 1/2 cups cooked or canned (rinsed) lentils (see Tips)
  • 2/3 cup bulgur (see Tips)
  • 1/4 cup minced fresh mint, divided
  • 1/4 cup nonfat plain yogurt
  • 1 lemon, cut into wedges
  • onions



  1. Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
  2. Stir in lentils, bulgur and the remaining 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes. Stir in 2 tablespoons mint. Serve with the remaining mint, yogurt and lemon.



  • Make Ahead Tip: Refrigerate airtight for up to 3 days or freeze for up to 1 month.
  • Tips: To cook lentils: Place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
  • Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Bulgur just needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.
  • Ahmed Bakir




1 cup uncooked, gluten-free macaroni pasta
1 (19-ounce) can chickpeas, rinsed and drained
4 tomatoes, chopped
1 red onion, chopped
1 clove garlic, minced
6 ounces vegan cheese (optional)
1 cup pitted black olives
1 teaspoon sea salt
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice

Cook pasta until al dente in a large pot of salted, boiling water. Drain, and rinse under cold water.
In a large bowl, combine the pasta, chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice. Toss together, and refrigerate until chilled.

  • Caro Doss



1/2 cup orange juice, freshly squeezed

2 tablespoons extra virgin olive oil

1 lime, juiced

1 tablespoon ginger, grated

Combine vegetables in a large bowl. Whisk dressing ingredients, and pour over vegetables.

Garnish with pumpkin seeds.
  • Caro Doss



Ingredients :

2 cups baby spinach
1/2 cup pumpkin seeds
3 tablespoons goji berries
1/2 cup cherry tomatoes
1/2 cucumber, chopped
1/4 cup red onion, thinly sliced


Chop all of your vegetables & mix into a large bowl. Add pumpkin seeds & goji berries. Top with your favorite salad dressing or whip up the Rainbow Slaw Dressing below. Add your favorite protein to the salad if desired.


1/2 cup orange juice, freshly squeezed
2 tablespoons extra virgin olive oil
1 lime, juiced
1 tablespoon ginger
Combine vegetables in a large bowl. Whisk dressing ingredients, and pour over vegetables.
Garnish with pumpkin seeds.

  • Caro Doss