For 8 persons take:
1,000g chicken breast, no skin
2 big onions
1 garlic clove
1 spring onion
3 zucchinis
2 cucumbers
1 yellow capsicum (paprika)
1 eggplant (aubergine)
5 fresh tomatoes
6 tablespoons of sunflower oil
1/2 teaspoon of chili flakes
1 teaspoon of curry powder
3 tablespoons of dark soy sauce
NO SALT!

Clean the chicken breast under fluent water and blot it dry with a paper tissue. Cut the chicken breast into cubes. Fry the chicken in a big pot or deep pan in 2 tablespoons of hot sunflower oil. Spice with ¼ of a teaspoon of chili flakes, 1 teaspoon of curry powder and 2 tablespoons of dark soy sauce. After frying keep the chicken breast aside on a warm plate. Wash vegetable and dry them again with a paper tissue. Cut the cucumber, eggplant, zucchini, onions and garlic into slices and the tomatoes in quarters and capsicum in pieces and the spring onion in small rolls.

Take the same pot without cleaning and put 4 tablespoon of the sunflower oil. Add zucchinis, eggplant and cucumbers into the hot oil and fry for 3 minutes while steering. Spice with 1 tablespoon of dark soy sauce (no salt!). Add onions and garlic and again 1 tablespoon of oil. Then add the capsicum. Always stir carefully not to mash it. Keep it for another 2 minutes on small flame. Then add tomatoes and spring onion. Stir for a few seconds and add the rest of the chili flakes and the prepared chicken breast cubes.

Stir all for few seconds and the meal is ready!
Can be served with rice or bread

Time to prepare : 15 minutes
Cooking time : 30 minutes

2 tablespoons light cream cheese
1 teaspoon sugar syrup (1:1 ratio of sugar and water)
1/8 teaspoon vanilla extract
2/3 cup sliced or diced fresh fruit (like peaches, berries, or cherry halves)
A pinch or two of ground cinnamon
1/3 cup low-fat granola
1/8 cup nonfat yogurt

Add cream cheese, sugar and vanilla to a dessert cup and stir with a fork to blend. Spread cream cheese mixture evenly on bottom of the cup, then top with the fruit of choice. Sprinkle some cinnamon over the top of your fruit, and then cover with granola with non-fat yogurt on top.

Total time: 15 minutes
Preparation: 15 minutes
Yield: 1 serving

1 can of red kidney beans
1 can of chickpeas
2 cucumbers small cubed
3 lettuce leaves sliced
1 potato boiled and cubed
Black olives about 10-15
1 green capsicum small cubed
2 carrots small cubed
2 sachets of Knorr seasoning (Vinegar & Paprika flavor)

Mix the salad seasoning with 4 tablespoons of water & 3 tablespoons of olive oil
Add all the chopped salad ingredients together in a salad bowl
Add the mixed seasoning
Toss the salad well
(Optional) Top the salad with crushed tortilla chips if you wanto spoil yourself a little bit !

Cooking time: 15 minutes

11 oz package of fresh baby spinach, roughly chopped
6 scallions, roughly chopped
2 cups of coriander, roughly chopped and loosely packed
2 Tbsp dried mint 10 cups of water, or broth of choice
1/3 cup of dried chickpeas
1/3 cup of dried red kidney beans
1/3 cup of dried navy beans
3/4 cup of dried green lentils
3 small onions, finely chopped
3 cloves of garlic, finely chopped
2 cups of dried Persian noodles (reshteh)
1 tsp of turmeric powder
Salt and pepper
Extra virgin olive oil, 1 tsp
1 lime juice (optional)

Steam the chickpeas, kidney beans, and navy beans. To do this, boil 2 cups of salted water in a small pot. Turn off the heat, pour in the beans, and leave the lid on for at least 40 minutes. Drain excess water.

In a large pot, sauté the onions and garlic with extra virgin olive oil, turmeric, and a dash of salt. Add 10 cups of water (or broth), and bring to a boil. Add spinach, coriander, scallions, and mint. Simmer for 45 minutes

Add the steamed beans. Continue to simmer for 20 minutes. Add the dried lentils. Continue to simmer for 15 minutes. Add the noodles and simmer for an additional 15 minutes. Turn off the heat. Add lime juice. Serve hot. If you feel your soup is not thick enough, sift some all purpose flour into the soup.

Once you get comfortable with making this soup, you can go ahead and use any combination of greens and beans you want. For the greens, keep in mind that the majority should be spinach, hence the name of this soup.

If you don't want to spend the time to prepare the dried beans, you can always used canned beans which take a lot less time. If that is the case, add the beans near the end of the recipe so that they don't overcook.

Persians like to add a hint of sourness to this soup. Instead of adding lime, another option is to stir in a bit of plain yogurt or whey right before serving.

To make 4 bread rolls for 8-10 servings:
500gm Whole grains flour
2 packages of bread yeast
1 tablespoon sugar
2 tablespoon grape seed oil (light vegetable oil)
2 tablespoon milk powder
1 egg yolk
Black seeds and sesame for garnish
350ml of worm water
50 gm Light cheddar cheese for stuffing
50 gm sun dried tomato for stuffing
50 gm spicy green olives for stuffing

Mix flour, yeast, milk powder, sugar and oil in a mixing pan to smoothly integrate the oil with the dry ingredients. Then add water gradually and continuously mix the dough to smoothen up the flour. Cover the dough with plastic wrap and towel and set it to rest for an hour or till its double in size. 

Divide the dough into 4 parts. Roll each part into a rectangle and place the stuffing from one side and roll over and close all edges tightly. Add a second filling layer and roll tightly. Finally roll it completely and seal the edges (you can mix and match stuffing as desired).

Lay the finished rolls in a backing pan and cover them for an hour to fully activate the yeast. Brush with the egg yolk and garnish with sesame and black seed. Heat up the oven to 180*C, bake for 2 minutes or till golden brown colour is attained. Let it cool for 30 minutes before serving.