I love to eat as many figs as u can at this time of year when they are ripe, plentiful and cheap. They always remind me of autumn and they always remind me of my Mama, who also loves them. I remember when I was younger, I would spend hours climbing the large fig tree in our garden on warm summer evenings.
In Palestine, you cant go out to eat anywhere without Ba’dounsia showing up. On your falafal, in your shawarma, to dip your fried veg into, poured over salads.
Labaneh is a real favourite in Palestine. It is traditionally a breakfast dish, but is eaten throughout the day as a snack or as part of an evening meal of mezze. As I explained in a previous post, It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).
Growing up I always knew that autumn was around the corner when Mama used to bring figs home from the market, and their deep purple colouring and cherry red interior still reminds me of autumn today. Figs are in season right now (september), so they are at their sweetest and cheapest.
I first came across juicing when I became very ill. I was in continual chronic pain for months and unable to move most if my joints. I had been prescribed many toxic drugs which got me moving again, but I still felt terrible. I genuinely feel that juicing has changed my health, wellbeing and my life.
Smoothies are great for breakfast as they are very fast to prepare, are very nutritious and they are delicious. Blueberries are a string antibacterial and antioxidants, which support your body in many ways from eyesight to memory. This is on top of the yoghurt which is very good for digestion and the immune system, by supporting the metabolization of vital nutrients. And of course the seeds are a good source of zinc, omega-3 and vitamin E and B.
The tomato salad is an essential part of every Palestinian meal; breakfast, lunch and dinner. served along side falafels, halloumi, hummus, warm bread, lentils or rice and chicken is it a great addition to any meal. In its purest form, it only consists of bright red and sweet tomatoes, top quality extra virgin olive oil and a pinch of salt. However, many things can be added from onions, cucumber or parsley to add flavour and nutrition and complement the overall meal.
The Olive Tree Kitchen 