If you’re in the 131 Method, you’ve seen Mareya Ibrahim in our kitchen talking about her product, Eat Cleaner. We don’t take a single bite of produce without it. Her sprays, wipes and washes get rid of pesticides, waxes and residues, keeping you a lot safer. (Just say NO to food borne illness!). But did you know this pint-sized lady is an absolute powerhouse in the healthy eating space? Mareya’s passion lies in creating healthy, delicious and stunning recipes the whole family can enjoy.
Her second cookbook, “Eat Like you Give a Fork, The Real Dish on Eating to Thrive,” launched recently, and it’s “forking” good! Not only are the images completely drool-worthy, but the meals themselves taste incredible. Her vibe is a lot like ours. Eat real, whole foods. Don’t fear fat. Enjoy a multitude of colorful veggies and fruits. Buy the highest quality meat you can afford. And do it all without slaving over a stove all day. Just like you, we want quick meals that taste like they’ve taken hours to make. So please enjoy the stunning recipes, brought to you from Chef Mareya.
Grilled Artichoke Hummus Napa Cabbage Wraps
MAKES 2 TO 4 SERVINGS
8 large Napa cabbage leaves
1 cup Grilled Artichoke Hummus (recipe below)
2 cups shredded carrots
1 cup julienned Persian cucumbers
1 cup julienned red bell pepper
The Real Dish Dressing (page 26), for serving
1) Bring a medium saucepan of water to a boil. Fill a large bowl with ice and water and set it nearby. Drop the cabbage leaves into the boiling water, then immediately transfer them to the ice water. Let cool, then drain and blot dry.
2) Spread 2 tablespoons of the hummus over the lower third of each cabbage leaf, leaving room to roll from the bottom.
3) Layer the shredded vegetables on top of the hummus, dividing them evenly among the cabbage leaves.
4) Starting from the bottom, roll up the cabbage leaves tightly and secure with a toothpick, if needed.
5) Serve with the dressing for dipping.
Grilled Artichoke Hummus
MAKES 4 TO 6 SERVINGS OR 1½ CUPS
Check out this stunning recipe! Simple, yet a show stopper for any gathering! Get the second hummus recipe inside the book!
1 (15-ounce) can chickpeas, drained and rinsed
1 (12-ounce) jar grilled artichoke hearts in olive oil, drained, 2 tablespoons oil reserved
½ cup tahini (sesame paste)
2 garlic cloves
2 tablespoons fresh lemon juice
1 teaspoon Himalayan pink salt
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons chopped fresh parsley
1) Set aside 1 tablespoon of the chickpeas for garnish and put the remaining chickpeas in a food processor. Add the artichokes and 1 tablespoon of the reserved oil from the jar, the tahini, garlic, lemon juice, salt, cumin, coriander, and ¼ cup water and pulse until smooth and creamy. Taste and adjust the seasonings.
2) Transfer the hummus to a serving bowl and drizzle with the remaining 1 tablespoon oil. Garnish with the reserved chickpeas and the parsley. Serve alongside snacking veggies, as a dressing for salads, or as a spread for wraps.
Asian-Spiced Pulled Pork and Greens Bowl
MAKES 8 TO 10 SERVINGS
The fragrance of this slow-cooked pork is so insanely good, it’s going to waft into your neighbor’s home, so don’t be surprised if you eat this with unexpected guests. Oh, wait, you didn’t want that? Make sure to leave a bowl on your doorstep as a goodwill offering. When you add the greens, quickled veggies, and black rice, it doesn’t get any better. This is the perfect meal-prep dish, and a feast for the eyes. . . . Love manifested in a bowl.
1 cup low-sodium chicken broth
½ cup red cooking wine
¼ cup coconut amino acids
1 teaspoon grated orange zest
Juice of 1 large orange
3 star anise pods
3 garlic cloves, minced
1 tablespoon Chinese five-spice powder
2 teaspoons sea salt
1 teaspoon ground white pepper
3 pounds boneless pork shoulder
3 cups cooked black rice
2 tablespoons Homemade Furikake Rice Seasoning (page 104)
Rainbow Veggie Quickles (page 76)
Collard greens, sautéed
1) MAKE THE PULLED PORK: In a medium bowl, whisk together all the ingredients except for the pork.
2) Put the pork shoulder in a large slow cooker and pour the broth mixture over the top, making sure it’s drenched. Cover and cook on high for 5 hours or low for 8 hours, until the pork is fork-tender.
3) Remove the pork from the cooking liquid and shred the meat using two forks. Return the pulled pork to the liquid in the slow cooker and toss thoroughly. If desired, cover and cook on high for 30 minutes to allow the shredded pork to absorb more flavor.
4) ASSEMBLE THE BOWLS: In each bowl, layer the pulled pork, ½ cup cooked black rice, 1 teaspoon furikake, quickles, and sautéed collard greens.
Marbled Tahini Fudge Bars
Makes 12 Servings
The tahini/fudge combo is ooey gooey delicious! These are a fun twist on traditional fat bombs.
1 cup tahini (sesame paste)
1⁄3 cup raw coconut oil, room temperature
¼ cup pure maple syrup
½ teaspoon sea salt
1 teaspoon pure vanilla extract
¼ cup unsweetened cocoa powder
1) In a medium bowl, whisk together the tahini and coconut oil until smooth. Add the maple syrup, salt, and vanilla and stir until creamy. Divide the mixture evenly between two small bowls. Whisk the cocoa powder into one bowl.
2) Pour the batter without cocoa powder into an 8-inch baking dish. Dollop the cocoa powder portion on top and use a toothpick or the back of a spoon to swirl the two together and create marble effect (do not stir until combined—the swirls should be distinct). Refrigerate in a sealed container for at least 2 hours or up to overnight to harden.
3) Cut the fudge into twelve 2-inch blocks and store in an airtight container in the freezer to keep their firm texture.
Where to Find Her
Be sure to check out a couple other stunning recipes inside your 131 program from Chef Mareya! And go follow her on Instagram! Just don’t lick your screen, okay?
Thank you Chef Mareya for sharing your sunning recipes with us! May people catch onto the mission of healthy eating for a longer, happier life!