Well Being Recipe of the Week: Isreali cinnamon cous cous, Garlicky Salmon and Garlic Brocolli

Well Being arises from many factors.. One of those factors is what a person eats. One’s body knows if a food is good for it based on feeling one gets after eating that food. I take great care in eating vibrationally good feeling foods in order to have a life lived in being well. I also use almost all organic products.

I will be posting a one recipe per week which highlights one of the food I create per week.

Here is the first:

Isreali cinnamon cous cous:

1 box of Isreali Cous Cous (From trader joes)

Half a teaspoon of cinnamon

One and 3/4 cup of vegetable broth

One Table Spoon Olive Oil

One Table Spoon Organic Vegan Butter

A few pinches of salt to taste.


Pre Heat your oven to 350.

Brown the cous cous in a small pot in the Olive Oil. About 3 to 5 minutes over medium heat.

Slowly add the vegetable broth to the cous cous and bring to a boil.

Then Vegan Butter and salt to taste.

Then add cinnamon.

Lower heat and cover for about 15 minutes or until juice is dissolved.

Garlicky Salmon:

1 pound fresh salmon

2 tablespoons olive oil

2 to 3 tablespoons crushed garlic

Salt and pepper to taste.


Place salmon on foil on an oven pan, skin side down.

Salt and pepper to taste. Prefer fresh ground pepper and kosher salt.

Spread the crushed garlic onto the salmon with your clean fingers. Human touch has an incredible healing quality.

After washing your hands, drizzle the olive oil onto the salmon.

Put Salmon that is in the pan into the oven for 20 to 25 minutes, depending on how well done you would like your salmon.


1 Pound Brocolli

3 Tablespoons water

Garlic Salt and Garlic Powder

Put the brocolli in a medium sized pot.

Add the water, garlic salt and garlic powder to taste.

Cover pot over medium high until its starts to steam.

Then lower temperature for about 3 to 5 minutes to low depending on how well done you would like your brocolli.

Then voila! Here is to eating good food and being well!

By Sepi (c) Copyright 8/7/12


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