5 HEALTHY IFTAR RECIPES

1. Mediterranean Beet Salad:

 - 2 pounds red beets, washed

 - 2 garlic cloves, chopped

 - 2 tbsp olive oil

 - a pinch of sea salt

 - a handful of chopped coriander

 -feta cheese

 -garlic powder

Beets should be peeled and cut into medium-sized cubes. Blanch the beet cubes in boiling water. They should be cooked but still have a slice. In a skillet, gently toast the walnuts. 

Toasting them makes them crunchier and more delicious. Using a knife, cut the feta cheese block into tiny cubes. If you prefer, crumbled feta can be used instead. In a mixing bowl, combine all of the dressing ingredients. In a big mixing bowl, combine all of the ingredients. Pour the dressing into the bowl.

 2.Chicken Quinoa Burrito Bowl: 

For chicken burrito and quinoa bowl:

-Frozen corn

-Black beans

-Shredded cheese

-Greek yogurt or sour cream

-Quinoa

-Chicken broth

-Spices (chili powder, cumin, garlic powder)

-Salt and pepper

-Chicken breasts

-Olive oil

For the salsa paste:

-Red onion

-Jalapeno

-Garlic

-Lime juice

-Olive oil

-Coriander

-Tomato

Quinoa should be cooked. Preheat the grill to high. Season the chicken and barbecue it. Allow 5 minutes for resting before cutting. While the chicken is resting, make the avocado salsa. Quinoa should be divided among 5 serving bowls. Chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt are served on top.

3.Raspberry Smoothie Bowl:

-1 c. frozen raspberries

-1/2 peeled, cooked beet

-6 tbsp. unsweetened almond milk

-Assorted berries, chopped roasted almonds, granola, for serving

Blend raspberries, beets, and almond milk until smooth in a blender. If needed, transfer to a bowl and top with berries, almonds, and granola.

4.Crushed Lentil Soup:

-1 tablespoon olive oil

-1 onion chopped

-1 ½ cups dry red lentils

-½ cup short grain white rice

-1 large carrot roughly chopped

-1 ½ teaspoon ground cumin

-Salt and pepper to taste

-Juice of one lemon

-Chopped green onions for garnish

-Chopped parsley for garnish

Heat the olive oil in a large pot and cook the onions until they soften, about 5 minutes. Cook, stirring frequently, until the lentils, rice, carrots, cumin, salt, and pepper are well combined and the spices are fragrant, around 2-3 minutes. Bring the mixture to a boil with 8 cups of water. Reduce the heat to low and cook, covered, for 20-30 minutes, or until the rice and lentils are fluffy and completely cooked. To keep the lentils from sticking to the bottom of the pot, stir them a couple of times while they're cooking. Pulse a few times with an immersion blender to achieve the perfect consistency. Add the lemon juice and mix well. Serve wet, garnished with green onions and parsley if desired.

5.Pea Risotto:

-4 oz. Parmesan cheese, with rind

-2 c. pea pods (peas removed) or 1 cup frozen peas

-1 lb. peas, thawed if frozen

-4 tbsp. unsalted butter, divided

-1 medium shallot, sliced

-Salt and pepper

-1 c. Risotto rice

-1 lemon

-1 c. pea shoots

-1 tbsp. olive oil

Put aside the grated Parmesan in a small cup, and the rind in a small jar. Bring 5 cups water to a boil, then simmer for 10 minutes with pea pods (or 1 cup frozen peas). Return the pea stock to the pot, straining out the solids and keeping it warm on low. Puree 1 cup peas and pea stock in a blender until smooth. In a wide saucepan over medium heat, melt 2 tablespoons butter. Cook for 2 minutes, or until shallot and 1/4 teaspoon salt are tender. Cook for 5 minutes, stirring to coat and toast the rice. Simmer for 2 to 3 minutes, or until the wine has nearly evaporated. Pour in 3/4 cup of stock at a time, stirring constantly until nearly all of it has been consumed before adding more. Stir in the pea puree and cook, stirring occasionally, until the rice is nearly tender, around 5 minutes. Add the remaining peas and mix well. Remove the risotto from the heat source. Grate the zest of 1 lemon half and squeeze the juice into the risotto, then whisk in the grated Parmesan and the remaining 2 tablespoons butter. Toss remaining lemon half with pea shoots, olive oil, and salt and pepper to taste in a mixing bowl. Serve on top of risotto.

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