Rice Salads

This recipe contains more than one type of fruit or vegetable, rich in different nutrients. Try many colors and kinds.


2 cups cooked rice
1/4 cup chopped celery
1 apple, chopped
3 tablespoons raisins
2 tablespoons chopped almonds
1/2 cup low-fat plain yogurt
2 teaspoons orange juice
2 teaspoons sugar

1.Combine rice, celery, apple, raisins, and almonds in a medium bowl and mix well.
2.Combine yogurt, orange juice, and sugar and stir until sugar dissolves.
3.Pour the yogurt mixture over the rice mixture, and toss.
4.Serve well chilled.
5.Refrigerate leftovers within 2-3 hours.

Add any of your favorite fruits for variety


This recipe contains a variety of fruits or vegetables, which may help protect you against many
chronic diseases.

5 cups thinly sliced cabbage (about 1 1/2 pounds – try a mix of
red and green)
1/2 cup dried fruit (cranberries or raisins work well)
1 carrot, washed, peeled and grated
1/3 cup vinegar
2 tablespoons sugar
2 teaspoons vegetable oil
3/4 teaspoon salt
1/2 teaspoon black pepper
2 1/4 cups thinly sliced apples
1/4 cup chopped nuts, toasted

1. Mix cabbage, dried fruit and carrots in a large bowl.
2. In small bowl, mix vinegar, sugar, oil, salt and pepper.
3. Pour vinegar mixture over cabbage mixture.
4. Add apple and nuts just before serving. Mix well
5. Refrigerate leftovers within 2-3 hours.

Lentil Soup


1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 (15-ounced) can stewed, diced tomatoes
3 cups chicken or vegetable broth, or water
3 cups water
1 cup dry lentils
2/3 cup barley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
salt and black pepper to taste


1. Heat vegetable oil in large soup pan over medium-high heat.
Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
2. Add the rest of the ingredients and bring to a boil. Lower the
heat so the mixture is at a light simmer. Place a lid on the pot.
3. Cook until the barley and lentils are tender, about one hour to an hour and a half.
4. Serve hot in a soup bowl.
5. Refrigerate leftovers within 2-3 hours.

Cucumber Salad with Tomatoes

2 cups diced cucumber
1 cup seeded and diced tomato
1/4 cup chopped sweet onion
2 cups cooked couscous or rice
2 teaspoons dill weed
1/2 cup low-fat Italian salad dressing

1. Toss together the cucumber, tomatoes, onions, couscous or rice,
dill weed, and salad dressing.
2. For best flavor, chill for 1 hour before serving.
3. Refrigerate leftovers within 2-3 hours.

Turkish Cigarette Borek Recipe

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Buttermilk Scones Recipe


1 3/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
2/3 cup buttermilk
1/4 cup butter, melted


1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, soda, and salt in a medium bowl. Mix well.
3. Add raisins and mix lightly.
4. In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture, mix gently.
5. Spoon dough into 8 equal mounds on a greased baking sheet. Bake until well browned, 18-20 minutes.
6. Serve hot or at room temperature. Best eaten the same day you make them.