Majoon: Persian Smoothie

Here is my favorite Persian smoothie Majoon:

1. Milk or Soy Milk: 1 cup
2. Ripe Banana: 1
3. Honey: 1 table spoon
4. Coconut Powder: 2 Table Spoon
5. Pistachio Powder: 2 Table Spoon
6. Sesame: 2 Table Spoon
7. Walnut Powder: 2 Table Spoon

Add all the ingredients except for the banana. Blend for 10 seconds or until smooth. Add the banana, and blend for 5 seconds or until smooth.

Mango Salad with Green Peppers

I usually have something similar to this salad in an Arabic fast food place called Akli

1. One unripe mango
2. Half a green pepper
3. Half a yellow pepper
4. One medium cucumber
5. One medium zuccini
6. One tablespoon lemon juice
7. One tablespoon olive oil
8. Pepper and salt

Chop everything in medium square, combine them in a salad bowl and mix.

Quinoa Salad with Pomegranate

1.  One pomegranate
2.  1/2 cup cooked quinoa
3.  1/8 cup chopped walnuts
4.  2 tablespoons chopped parsley
5.  1 tablespoon olive oil
6. 1 tablespoon lemon juice
7.  Pepper and salt

I seed the pomegranate, then add all the ingredients to a container except for the walnuts. I use walnuts to garnish the salad just before serving.

Spinach Salad

• 200 grams baby spinach
• 1/8 cup crushed walnuts
• 1 cup fresh blueberries
• 6-7 sweet raisin tomatoes
• One green apple
• 1 tablespoon lemon juice
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• Pepper and salt

Chop the apple, add the lemon juice to it.

Add all the ingredients in a salad bowl, and mix them.

Beetroot Salad

This is based on Moroccan Beet Salad recipe. But I have modified it a little bit to add some more protein to it. Here are the ingredients I am going to use:

• 300 grams beetroots
• 2 tablespoons chopped parsley
• 2 tablespoons crushed walnuts
• 1/4 cup cooked quinoa
• 1 tablespoon chopped green onions
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Pepper and salt

Mushroom Salad

This is a recipe from one of the few cookbooks I have: "Ketab'e Mostatabe Ashpazi" by Najaf Darya Bandari. It is in Farsi, my native language, and I completely enjoy reading his book which is by far more than just cooking instructions.
The recipe is for 3-4 servings, so I usually adjust it for one. Here is the recipe:

• 200 grams chopped mushrooms
• Chopped lettuce and spinach (filling an 8 oz measuring cup)
• 3-4 tomatoes 1 small onion (chopped like in onion rings)
• Vinegar Olive oil
• Salt and pepper

Combine all the ingredients to a container, and add the vinegar and olive oil with salt and pepper. Mix the ingredients throughly.

P.S. I used 'apple cider vinegar', also instead of onions I used green onions.