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🌿 Sharme’s secret to creating delectable plant-based dishes with the Instant Pot.
🥔 Step-by-step instructions for making mouthwatering potato-based Atlanta Creole recipes.
👩🍳 Expert tips to ensure your dishes turn out perfect every time.
Sharme Ridley, MEd, EdS, is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with her Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations and as one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. She has earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). A retired public school teacher in her early 60s, she takes no medicines and is a living testament to the power of plants. Sharme has a B.S. in Secondary Education, a MEd in Educational Administration, and an EdS in Curriculum and Instruction.
The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.
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There are few cities in the world that can compare to Jerusalem in terms of ancient history and religious significance. It’s one of the most fascinating cities in the world, and it’s a city that I’ve wanted to visit my entire life. Finally, along with my friend David (https://www.instagram.com/the.hungry.tourist/) and Rafram, we explored Jerusalem to discover the food treasures the city has to offer – and let me tell you, you’ll find some incredibly delicious food in Jerusalem!
We started off the Jerusalem food tour by first walking around East Jerusalem and starting with the best plate of hummus I’ve ever had. We then toured around Old Jerusalem, and enjoyed some incredible Palestinian food kebabs cooked by an incredible man who cooked with serious love and passion. Another highlight in Jerusalem was the mutabak, a thin pastry stuffed with cheese and baked.
After eating our way through Old Jerusalem, we then headed into West Jerusalem and went to lunch at an Israeli Jewish restaurant serving a mix of amazing dishes. The food was home-cooked in style, and absolutely sensation. A few more snacks and sightseeing throughout the afternoon, and that brought us all the way to dinner where David had made reservations to eat at one of the hottest restaurants in Jerusalem, Machneyuda Restaurant. It was quite an experience, and an amazing meal and lively atmosphere to wrap up this ultimate Jerusalem food tour.
Here’s all the food and places included in this Palestinian food and Israeli food tour of Jerusalem:
Hummus Acramawi
Price – 20 ILS ($5.57) per plate
Almond juice – 3.90 ILS ($1.09)
Al-shuala Grill Restaurant
Shawarma – 26 ILS ($7.26)
Al Baghdadi Kabab
Palestinian kebabs
Total price – 100 ILS ($27.89)
Zalatimo Sweets
Mutabak
Price – 30 ILS ($8.37) each
Peaches – 10 for 1 kg
Plums – 10 for 1 kg
Fruit – 10 ILS ($2.76) per kg.
Mahane Yehuda Market
Azura Restaurant
Total price – 400 ILS ($111.55)
Western Wall (Wailing Wall)
Western Wall Tunnel
Price – 35 ILS ($9.76) per person
Dome of the Rock
Mount of Olives
Machneyuda Restaurant
Total price – 700 ILS ($195.21)
It was a lot of food in a single day, but it was one of the greatest food and learning days that I’ve ever had in my life. The generosity of the people we connected with, paired with the food, was truly a memorable experience in Jerusalem.
Enjoy with Roasted breadfruit, boiled green bananas, dumplings, sweet potatoes, by itself, and much more.
Recipe
Pig feet
Cilantro/you can add parsley as well
Red bell pepper
Garlic
Onion
Thyme
Scotch bonnet pepper
Black pepper
Lime
Lime juice
Vinegar
*Wash your vegetables throughly before cooking.
*If you are using the salted pig feet boil it until it is tender. After the second boiling you add some fresh water to the stock and add your ingredients.
*If you do not want to cook your vegetables and herbs down, you can put it directly into your pig feet after taking it is cooked.
*Serve hot or cold whichever you prefer.
*You can make this with chicken feet, cow feet, conch, black fish, etc.
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