Posts tagged Spring
Za’atar Lamb Meatballs with Roasted Sweet Potatoes and Lemony Tahini Dressing

Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.

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Egyptian Dukkah

Think of Dukkah as your savory topping for just about everything. Dukkah is a wonderful way to enhance the flavor of your food without leaning on sugars/sweeteners, oils, or salt. I put Dukkah on salads, roasted vegetables, cooked meats, eggs, toasts, avocados, and even on fruits like peaches, or mangos. There are many, many versions of Dukkah (in Egypt and across the Mediterranean and Middle East), so experiment with what you like. You can leave behind spices you don’t like, or leverage what you have in the pantry. Here’s my version.

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Rosemary-Garlic Eggplant Pita Wraps with Herbed Yogurt Sauce

I like to make these sandwiches when I’ve also made Za’atar Lamb Meatballs, or Crispy Cinnamon Chickpeas. You can fill your pita with solely the eggplant mixture and yogurt sauce, or round them out with meatballs and chickpeas. Either way, these sandwiches are filling and a good way to spice up your sandwich routine.

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Essential Ayurvedic Kitchadi

Kitchadi is a powerful dish. Often used in Ayurveda to give the digestive system a rest, it’s ideal for times of high stress, indigestion, or general imbalance. Kitchadi may be prescribed for several meals, days, or even weeks so that the digestive system can run without working too hard, and yet, the patient receives nutrient-dense food. It’s a form of a ‘re-set,’ if you will, since the dish allows the digestive fire, or agni, to re-ignite.

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Butternut Squash Pad Thai

To date, this has been the most saved (read sought-after) recipe of the Haus of Ojas Instagram collection! And for good reason. This dish is easy to make, comforting, and heats up well for lunches and dinners alike. Pro tip: I chop the veggies and mix up the sauce in advance. When I come home, all I need to do is mix up everything in a big pot, and voila! Dinner on a week night with ease.

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