This is a quick post to share a really easy, nutritious post-fast dish. Personally, I don’t like to go to “all you can eat” break-fast meals filled with bagels, kugel (even if vegan), raw salads, desserts, etc. after a day without food and water. I need easily digestible foods that are nourishing and gentle on my body. I’m sharing a recipe for an easy berry-tahini smoothie that can easily be made within minutes of the fast ending. It is a thick smoothie/bowl that is meant to be eaten with a spoon (again-this is better for digestion). The tahini adds creaminess and fat while the tofu is good for protein. If you’re looking for more break-fast recipes, I included previous years recipes at the bottom. Wishing you an easy and meaningful fast. Continue reading
While last spring was remarkable because the world had shut down, spring this year is remarkable as parts of the world start to slowly re-emerge. It was a collective, tragic, exhausting hibernation the past 16 months. When things dramatically stopped last year, my senses became more acute to the subtle, beautiful things in my life, such as wild flowers sprouting from sidewalk cracks, the remarkable shades of green leaves in the forest behind my home, and the symphony of birds that awoke me early every morning.
The covid winter was challenging in many ways but I was very fortunate to always be in good health. On the food front, I became uninspired in my daily cooking and my diet devolved into mainly smoothies, popcorn, and salads. My sole cooking inspiration was to bake breads and cakes for friends and family and the ingredients that were exciting were the ones that I foraged.
I created this charoset recipe to use one of my favorite flavor combinations, along with many of the dried berries and fruits I love, such as goji berries, barberries, cherries, elderberries and raisins. But, you could really use any combination of your favorite dried fruits. If you can make this in advance and let it soak overnight, the flavors become more pronounced and the berries plump. Continue reading
Malabi is an amazing, delicious Middle Eastern dessert that is popular in Israel. I used to go a little cafe with a few wooden tables near Shouk Hacarmel in Tel Aviv for vegan malabi (not sure if the place served anything else besides vegan malabi and coffee. Its malabi was so good that it could perhaps get by with just serving it). It came in a little glass jar topped with a dollop of jam and was a perfect small sweet treat.
I love hosting people for meals and giving gifts for pretty much any opportunity possible. So, like so much else, this part of my life was upended by COVID, until I was inspired by my friend Jodi to give people “COVID care” packages. It’s like giving Purim mishloach manot, but all the time. Each one is just filled with homemade, individually wrapped treats and a note. Living in a socially distant and digitized/online world now, these care packages are a way to connect with people and offer a little surprise that might shift an otherwise very routine COVID day. And, now, with high holidays soon approaching, the COVID care packages can be repurposed for the chagim. Continue reading
Sukkot is a harvest festival that allows us to experience and reflect upon our vulnerability and fragility in the world. All of the practices of this holiday–celebrating fall harvest foods, inviting community and strangers to one’s sukkah and living in an impermanent dwelling for a week–can be examined through the lens of how we are addressing and will deal with the impacts of climate change crisis. Continue reading
Tu B’shevat–the new year celebration of trees and also known as the Jewish Earth Day–means eating lots of delicious fruits with edible interiors, edible exteriors, and edible everything at holiday seders. For the holiday this year (which starts on Sunday evening), I created a DIY “toast toppings” to enjoy during that meal that includes most of the seven species of ancient Israel (wheat, barley, grapes, olives, figs, dates and pomegranates), along with other significant fruits-including carob–and a nut butter. Continue reading
I love visiting farmers markets wherever I am in the world to explore the diversity of local produce and foods, talk with farmers, and soak in the festive atmosphere. And, I am never disappointed in my regular jaunts to markets when visiting family in Chicago. During my recent visit, I found an incredible offering of apples I had never heard of grown by Nichol’s Farm. They had colorful bins arranged in two long parallel lines, fully stocked with apples arranged from the most tart to the sweetest.
I decided to experiment with many of these beautiful apple varieties by simply baking them with a touch of maple syrup and doused in cinnamon, with the intention of letting their flavors and textures be the centerpiece of the dish. The fruit alone would stand out for each of its deliciousness. And, what better (and super easy) dessert for Rosh Hashana? Continue reading
I’d previously created this Tu B’Shevat recipe and post for the Borough Market website.
Tu B’shevat, the Jewish “New Year for Trees” (Rosh HaShana L’Ilanot), begins Tuesday evening. It has become the Jewish “Earth Day” and it is increasingly common for people to host a Tu B’shevat seder. I relish this holiday because it is the ultimate farm-to-table holiday and an opportunity to plant trees, enjoy local produce, and get involved with environmental groups.
I recently spent time in Germany-mostly Berlin, with a couple of days in Munich–where I visited Jewish museums, the Topography of Terror, Holocaust memorials, artists commemorations of the Holocaust (including the Places of Remembrance and stolpersteins), and read lots of books and commentaries (including here, here, here and here).
Trying to comprehend and process my thoughts and emotions about the dichotomy of Germany’s history and the present day was challenging and hard to reconcile, especially against the backdrop of Berlin: a modern, colorful, vibrant, fun, flourishing, art-filled city with a sizable immigrant community from around the globe and a small Jewish community. There are now four yeshivot and 13 synagogues in Berlin, I heard Hebrew spoken on the street a few times, and had dinner with several Israeli artists living in Berlin. Continue reading