A food and wellness writer, fish lover and pescatarian recipe developer, Razan Al Arabi is certified in cuisine techniques by Le Cordon Bleu (London) and in nutrition for everyday living by London’s College of Naturopathic Medicine.
Her passions, alongside health, well-being and teaching yoga, include indulgence in super-nutritious healthy food. If you’re lucky enough to be invited into her kitchen, you’ll experience a real treat both for the taste buds and the senses.
If not, check out her monthly recipes to produce flavourful combinations at home.
Mushroom Shawarma
Ingredients:
250g shiitake mushrooms
Juice of two lemons
1tbsp fajita spice
3 garlic cloves, minced
1tbsp tahini
1 tbsp garlic mayonnaise
2 pieces of small Lebanese bread (white, or wholegrain)
1tsp sea salt
2tbsp olive oil
2tbsp chopped white cabbage
Method:
Chop the mushrooms into small pieces, place in an oven dish with olive oil, garlic, fajita spice, sea salt and lemon juice. Cook at 180? Celsius for 20-30 minutes. Layer half of the tahini and garlic mayonnaise on each piece of small Lebanese bread. Then layer the cooked mushrooms, finish with a tablespoon of chopped white cabbage on. Enjoy my vegetarian take on chicken shawarma!
ORANGE, GARLIC AND HONEY FISH
Ingredients:
250g white fish (cod)
Juice of one orange
1tbsp honey
3 garlic cloves, minced
1tsp onion powder
1tsp sea salt
2tbsp sesame oil
Method:
Replacing the traditional lemon with fish is spring/summer’s latest food trend; orange with seafood! Similar to Mandarin orange chicken, but made with fish! Season the fish with sea salt and onion powder. Then place in an oven dish with sesame oil, garlic, orange juice and honey. Cook at 200? Celsius for 20-30 minutes. Enjoy with rice and crunchy vegetables or a large green salad.
