Sweetened Whole Wheat with Walnuts and Pomegranate

My kids really like this unique dish. We eat it for breakfast or a snack throughout the day and it's a great boost of energy that really fills us up. Traditionally it is a cultural treat called
Slee'a that Syrian's eat to celebrate the first tooth of a baby, signifying the baby's ability to chew foods.  Years ago a family friend introduced us to it with the addition of pomegranate and I was impressed with the flavor combination. Now, we only make it with these edible rubies and sweeten it with honey for added health benefits.

The flavors are simple yet complex, and you really only need 3 key ingredients (wheat, walnuts and pomegranate seeds) to make this. Feel free to swap out the honey with agave for a vegan option. Anise seeds or vanilla beans would be a good substitute for the fennel if you're looking for something different. Whole wheat is sold in many different forms, and I buy the peeled kind because it cooks faster. You can get 10 minute farro from Trader Joe"s and follow the simmer instructions on the back of the bag for boiling, then proceed with the rest of this recipe. You can also use unpeeled wheat, but will need to increase the boil time to about 40-45 minutes.

Serves 6-8

Ingredients
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-1 tablespoon fennel seeds
-2 cups rinsed and drained peeled whole wheat
-5 cups water
-1/3 cup honey (you can add more to sweeten to your liking)
-2 cups walnuts
-3 cups pomegranate seeds
-optional: 2 tablespoons flax seeds

To make
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-Place walnuts in a bowl and break into small pieces. Soak in water while completing the other steps. (You can skip this portion but I like to do it because it washes away some of the bitterness from the skin and gives the walnuts a fresher taste)
-Heat a medium sized pot on the stove and dry toast the fennel seeds until lightly browned and fragrant.
-Add 5 cups of water and 2 cups rinsed and peeled whole wheat.
-Bring the water to a boil then reduce heat to medium. Loosely place lid on the pot (allowing some steam to escape) and simmer for about 15-20 minutes (stir every 5 minutes or so) until the whole wheat is tender with a chewy texture. There should be a little liquid left in the pot. If the wheat soaks up all the water, add a little more.  Remove from heat.
-Sweeten with honey and allow the mixture to cool completely.
-Once the wheat mixture is at room temperature, drain the walnuts from their soaking water and add them along with the pomegranate and flax seeds to the wheat. Stir to combine.
-Serve at room temperature or cold. Store in refrigerator for about 1 week.
-Enjoy!

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Peanut Butter and Fig Jam Crackers

This is a really yummy snack. Its kind of a more presentable version of a pb&j sandwich. The fig jam is what adds the classy touch. I'm sure it will taste good with other jams, but seek out the real stuff!

It takes all of 30 seconds to make, with no heating or cooking required. My daughter LOVES when I make this and we enjoy it as a quick snack or dessert. Its also great to serve as an impromptu appetizer for guests.

Makes 2 crackers

Ingredients
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-1 stick graham cracker (4 squares connected), broken in half
-1 teaspoon peanut butter (I like using the chunky kind for texture)
-1 teaspoon fig jam (any other flavor works)
-optional: top with flax or chia seeds for an added boost of protein and nutrition

Assembly
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-Spread peanut butter and then fig jam onto graham cracker.
-Enjoy!

Zucchini Dip

This is a spin-off of hummus, for those who are bothered by beans, or for those who just want to try something new. I learned this from my mother-in-law, who is a very creative and talented cook :) I make this as a low carb alternative to hummus, or just when I have a lot of extra zucchini lying around. We eat this with pita chips, pita bread, or any assorted variety of veggies. This dip makes a great sandwich or base layer for a veggie wrap.

Ingredients

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-4 large zucchini or squash, washed and cut into cubes

-1 cup fat free yogurt

-1/3 cup tahini paste (you can use 1/2 cup for a thicker dip, but start with 1/3)

-1 tablespoon pomegranate molasses (this can be replaced with 1 squeezed lemon, but it won't taste as good :) )

-optional: 1 clove garlic

-salt to taste

optional garnish
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-pomegranate seeds
-fresh chopped parsley
-sliced tomatoes

-drizzled olive oil
-black sesame seeds

To Make

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-Heat pot filled halfway with water and some salt. When water boils, drop in cubed zucchini and cook until tender, about 10 to 15 minutes. Drain and place zucchini in a medium sized bowl.
-Mash zucchini until it is broken up and smooth. Sometimes I leave it a little chunky for a firmer texture.

-Add yogurt, salt, tahini, optional garlic and pomegranate molasses to the bowl and mash together until well mixed. Garnish with optional toppings and serve.
-Enjoy :)

This holds up pretty well in the fridge, can be kept for about a week.