I have had the most wonderful experience recently: I reconnected (after decades!) with my former schoolmates from high school on Facebook. Most of us scattered and relocated all over the globe when the war in Lebanon was raging in the late seventies.
We all attended a French school in Beirut, Lycée Franco-Libanais., a school established by the Mission Laique Française in 1909, which my mother attended and my kids attended in Dallas, Texas! (This outfit is created by the education arm of the French government to promote French culture and education throughout the world).
Simone is one of them and has kindly sent me a very special cookbook from Quèbec, La Cuisine des aliments contre le cancer. This book is written by two medical doctors and explores in depth the benefits of certain foods and spices to help prevent this horrific disease. I have been devouring the book and this is one of the recipes.
- 1 basket of strawberries (8 ounces)
- 1 package of bocconcinis in water (8 ounces)
- Dressing: 1 Tablespoon of balsamic vinegar, 1 tablespoon of maple syrup (or honey), 1/2 cup of walnut oil, 1 teaspoon of freshly grated ginger, a few cracks of black pepper.
NOTE: I modified the dressing to suit my taste, by using the juice of half a lemon, 1/4 cup of (light) olive oil and a teaspoon of honey.
The marriage of strawberries and the white mozzarella is a happy one; one can substitute any other white cheese such as halloumi, nabulsi, string cheese, or even feta.
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