Cooking with Lisa Ingredients List

Dish # 1

4 salmon fillets with skin (if you prefer you can remove the skin)

250 g asparagus spears, discard the root bottom (see method for peeling the outer layer)

4 spring onions, root removed, and tops trimmed

¼ of a red chili, de-seeded and thinly sliced

½ inch fresh ginger, peeled and finely grated

2 garlic cloves, crushed

1 tbsp. sesame oil

3 tbsp. soy sauce (tamari if gluten-free) or coconut aminos

2 tbsp. runny honey

sea salt or pink Himalayan 

cracked black pepper

1 tsp. white sesame seeds

1 tsp. black sesame seeds

2 spring onions finely chopped

1 handful fresh coriander, chopped

Utensils needed for dish #1 

Large oven baking tray

Parchment paper

Chopping board

Chef’s Knife


Vegetable peeler

Mixing bowl

Dish # 2

300g basmati rice (rinsed and drained)

120ml cold water

400ml coconut milk

2 pinches salt

2 tsp sugar or honey

10g desiccated coconut, toasted

Utensils needed for dish #2 

Fine mesh sieve

Large saucepan with lid

Measuring jug

Serving bowl

Non-stick frying pan – for toasting the desiccated coconut if it is not toasted

Dish # 3

180g buckwheat flour or plain flour, (gluten-free if needed)

150g coconut sugar or soft brown sugar

150g slightly salted butter or margarine (room temperature)

2 large eggs, beaten

80ml milk or nut, soy, oat or tigernut milk

2 tsp. baking powder

2 tsp. vanilla bean paste

1 pinch sea salt

1 tsp. cinnamon (optional)

 2 Pink Lady, Gala, Braeburn or Golden Delicious apples, peeled, cored and cut into ¼ inch cubes

20g runny honey

¼ tsp cinnamon

 60g buckwheat flour or plain flour, (gluten-free if needed)

40g coconut sugar or soft brown sugar

30g slightly salted butter or margarine (room temperature)

1/2 tsp. cinnamon

1 pinch sea salt

Utensils needed for dish #3 

Mixing bowl

Medium saucepan


Wooden spoon




Measuring jug

Vegetable peeler

Chopping board

Cutting knife

Small mixing bowl

Medium mixing bowl

Muffin cases x12

Muffin/cupcake baking tray 12 hole


Bon Appetit

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