Pureed Beets with Yogurt and Za’atar Recipe

“Farewell has a sweet sound of reluctance. Good-bye is short and final, a word with teeth sharp to bite through the string that ties past to the future.” 

“Failure is a state of mind. It’s like one of those sand traps an ant lion digs. 
You keep sliding back. Takes one hell of a jump to get out of it.” 

So many things don’t happen in one’s life for fear, reluctance, sloth, self-pity, dread of failure. We walk in a circle, around and around, without ever crossing the border of our comfort zone.

I closed my eyes, and I jumped. What I am left with now is fear, and hope.

People look at me and say: “You don’t seem happy to be leaving”. No, I don’t. Only when the positive takes the place of the negative; only when the new improves the old, will we experience moments of bliss. The hardest, scariest moment, is that gray area between the two moments –the transition, the suspension between the time of the jump and the time of the landing. That is where I am. I am suspended, left wandering. I am almost there, and this time, I don’t fear the impact.

This winter doesn’t want to end. It keeps bringing cold, thoughtfulness, and discontent. I am spending this gray time I have left in contemplation, reading, thinking, reflecting on what happiness would be for me. I try to write down my thoughts, to dig deeper, I try to go beyond what I think I already know, but can’t find anything new. The list hasn’t changed, and too many things on that list have been long left un-ticked. Now, I want to believe it can only get better.Pureed Beetroot with Yogurt and Za’atar

  • 500 gr cooked and peeled beetroots
  • 2 garlic cloves, crushed
  • 1 small red chili, deseeded and finely chopped
  • 250 gr plain (or Greek) yogurt
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil, plus more to drizzle
  • 1 tbsp za’atarfine grain sea salt, to taste
  • 2 spring onions, thinly sliceda small handful (20 gr) hazelnuts, roughly chopped
  • 50 gr feta, crumbled, or crumbly goat cheese

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