Creation delicia Organic Bsissa presented

by the popular naturopath  "Johanne Verdon"

in his radio program "Santé 360 Degrés"

 

ORGANIC BSISSA

A rural Tunisian product, a certain art of eating, a therapy, an entire culinary heritage

Allegedly, the first-ever recipe of BSISSA dates back to the Byzantine, and perhaps even Roman, era. Taken up over the centuries by all Tunisian population classes, it even became one of the special traditions of the country’s Jewish community. Nowadays, BSISSA is served for breakfast, as a sweet course or as a main course; it is recognized as a typical Tunisian culinary preparation and is now also prized by foreign visitors, ever since the hotel-keepers put it in their breakfast buffet.

 BSISSA Festival

A BSISSA festival is held each year in Lamta, a town on the Tunisian east coast. The festival program includes a competition bringing together the participants of several Tunisian regions that will present the different varieties of BSISSA, with a view to promote the benefits and virtues of this traditional dish. The best BSISSA will be chosen by a competition selection board comprising several taste experts, more in particular professors of the National Institute of Nutrition and Food Technologies.

 

Components

BSISSA is a preparation made of cereals, roasted legumes, as well as flavors and spices; as a complete food with thousand and one virtues, BSISSA is a complete meal on its own. It’s a subtle mix, at all times substantial, supportive and nutritious.

Aromatic aspects

An industrial chemistry research unit of the National Institute of Applied Sciences and Technology in Tunisia explains that BSISSA is a dish that is nutritionally noteworthy. It provides interesting food supplements (trace elements, mineral salts, polyphenols, slow sugars, fibers, vegetable proteins, etc.). The diverse and rich composition of this food endows it with curative properties.

As for the aromatic aspect, the study came to the following conclusion:

Among the aromatized cereals of BSISSA are figuring: estragole (an element of fennel and aniseed), thymol (an element of thyme), apiole (an active ingredient of fennel), linanool (an element of coriander), carvacrol (an element of caraway), alpha-pinene (an element of rosemary), lemongrass/citronella and geraniol (elements of rose petals).

These spices and aromas not only provide fresh, invigorating, sweetening, astringent and anti-inflammatory flavors but also rich and varied scents that stimulate appetite and promote secretions that contribute to good digestion.

Nutritional aspects

BSISSA is a raw, whole, high-energy food. The presence of legumes and whole-grain cereal in this culinary cocktail provides a variety of benefits for the bacterial flora of the colon, because of its high content in fibers (making it an excellent intestinal controller), plant proteins, vitamins and minerals, as well as slow sugars, thus stimulating improved blood sugar level and metabolic syndrome control, such as type 2 diabetes. It also allows reducing the risks of cardiovascular diseases and cerebrovascular accidents.

BSISSA is a good ally for slimming diet followers and people practising sports, because of its high content in beneficial calories, plant proteins and fibers.

BSISSA, rich in calcium, phosphorus and iron, is excellent for the growth of children. It constitutes a particularly interesting food supplement during the fasting month of Ramadan, when its nutritional qualities and beneficial calories help fasting persons to better support hunger during the daytime.

The roasting of cereals and legumes allows revealing the organoleptic characteristics of this food. The aroma of the finished products depends on the notes and mixture of the cereals, legumes, herbs and spices.

Preparation

BSISSA in the form of flour is ready for consumption. It is prepared in various ways: its winter recipe is for warming up, whereas its summer recipe is thirst-quenching.

BSISSA as a breakfast meal

3 tablespoons of BSISSA flour, 3 tablespoons of olive oil, some water or animal / vegetable milk, sugar (honey, maple syrup, natural brown sugar, date sugar).

Mix all ingredients until obtaining a creamy texture. Garnish according to preference with unsalted nuts (almonds, hazelnuts, walnuts, cashew nuts, peanuts) and/or dates, raisins, dried figs.

BSISSA dumplings

50gr of BSISSA flour, 3 tablespoons of olive oil, 1 ½ tablespoons of brown sugar or honey; optional: chopped almonds.

In a bowl, mix the BSISSA flour, sugar or honey, and olive oil. Form a paste. Shape into dumplings, arrange on a plate and sprinkle with almonds.

BSISSA as a drink

2 tablespoons of BSISSA flour, 2 teaspoons of sugar (cane sugar, date sugar or honey), 2 glasses of water or cold milk;

optional : banana.

Mix well and savor

 

 

 

Our Philosophy

Opting for foods in harmony with our body.

"Treating life with life" – We firmly believe that eating healthy products, mainly raw, without any chemical preservative agents, made from naturally derived ingredients, contributes to maintaining one’s health capital and vitality, and in certain cases even to reversing cell decline …

phone : 514 661 3607
  514 994 3607
Fax : 514 337 3607
E-mail : creationdelicia@gmail.com
Website : creationdelicia.com
Address : 6008, rue Vanden Abeele - Saint-Laurent - Qc, H4S 1R9

 

 

ORGANIC BSISSA

A rural Tunisian product, a certain art of eating, a therapy, an entire culinary heritage

Allegedly, the first-ever recipe of BSISSA dates back to the Byzantine, and perhaps even Roman, era. Taken up over the centuries by all Tunisian population classes, it even became one of the special traditions of the country’s Jewish community. Nowadays, BSISSA is served for breakfast, as a sweet course or as a main course; it is recognized as a typical Tunisian culinary preparation and is now also prized by foreign visitors, ever since the hotel-keepers put it in their breakfast buffet.

 BSISSA Festival

A BSISSA festival is held each year in Lamta, a town on the Tunisian east coast. The festival program includes a competition bringing together the participants of several Tunisian regions that will present the different varieties of BSISSA, with a view to promote the benefits and virtues of this traditional dish. The best BSISSA will be chosen by a competition selection board comprising several taste experts, more in particular professors of the National Institute of Nutrition and Food Technologies.

 

Components

BSISSA is a preparation made of cereals, roasted legumes, as well as flavors and spices; as a complete food with thousand and one virtues, BSISSA is a complete meal on its own. It’s a subtle mix, at all times substantial, supportive and nutritious.

Aromatic aspects

An industrial chemistry research unit of the National Institute of Applied Sciences and Technology in Tunisia explains that BSISSA is a dish that is nutritionally noteworthy. It provides interesting food supplements (trace elements, mineral salts, polyphenols, slow sugars, fibers, vegetable proteins, etc.). The diverse and rich composition of this food endows it with curative properties.

As for the aromatic aspect, the study came to the following conclusion:

Among the aromatized cereals of BSISSA are figuring: estragole (an element of fennel and aniseed), thymol (an element of thyme), apiole (an active ingredient of fennel), linanool (an element of coriander), carvacrol (an element of caraway), alpha-pinene (an element of rosemary), lemongrass/citronella and geraniol (elements of rose petals).

These spices and aromas not only provide fresh, invigorating, sweetening, astringent and anti-inflammatory flavors but also rich and varied scents that stimulate appetite and promote secretions that contribute to good digestion.

Nutritional aspects

BSISSA is a raw, whole, high-energy food. The presence of legumes and whole-grain cereal in this culinary cocktail provides a variety of benefits for the bacterial flora of the colon, because of its high content in fibers (making it an excellent intestinal controller), plant proteins, vitamins and minerals, as well as slow sugars, thus stimulating improved blood sugar level and metabolic syndrome control, such as type 2 diabetes. It also allows reducing the risks of cardiovascular diseases and cerebrovascular accidents.

BSISSA is a good ally for slimming diet followers and people practising sports, because of its high content in beneficial calories, plant proteins and fibers.

BSISSA, rich in calcium, phosphorus and iron, is excellent for the growth of children. It constitutes a particularly interesting food supplement during the fasting month of Ramadan, when its nutritional qualities and beneficial calories help fasting persons to better support hunger during the daytime.

The roasting of cereals and legumes allows revealing the organoleptic characteristics of this food. The aroma of the finished products depends on the notes and mixture of the cereals, legumes, herbs and spices.

Preparation

BSISSA in the form of flour is ready for consumption. It is prepared in various ways: its winter recipe is for warming up, whereas its summer recipe is thirst-quenching.

BSISSA as a breakfast meal

3 tablespoons of BSISSA flour, 3 tablespoons of olive oil, some water or animal / vegetable milk, sugar (honey, maple syrup, natural brown sugar, date sugar).

Mix all ingredients until obtaining a creamy texture. Garnish according to preference with unsalted nuts (almonds, hazelnuts, walnuts, cashew nuts, peanuts) and/or dates, raisins, dried figs.

BSISSA dumplings

50gr of BSISSA flour, 3 tablespoons of olive oil, 1 ½ tablespoons of brown sugar or honey; optional: chopped almonds.

In a bowl, mix the BSISSA flour, sugar or honey, and olive oil. Form a paste. Shape into dumplings, arrange on a plate and sprinkle with almonds.

BSISSA as a drink

2 tablespoons of BSISSA flour, 2 teaspoons of sugar (cane sugar, date sugar or honey), 2 glasses of water or cold milk;

optional : banana.

Mix well and savor