Just a quick post to share a stuffed eggplant recipe that is great for both Sukkot and Simchat Torah. Sukkot, an agricultural holiday (ie farm-to-table holiday) that is an opportunity to use the produce that is in abundance at the farmers markets right now makes it one of my favorite holidays. Lots of eggplants are in season at my local farmers markets and the basil was plucked straight from my plants. The filled eggplants are also symbolic of “stuffed” foods commonly eaten on Simchat Torah to represent the Torah scrolls. Scroll to the bottom for more of my Sukkot, Simchat Torah and even Shmini Atzeret recipes. Chag sameach! Continue reading
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
I love this beet carpaccio recipe! I first enjoyed it at a serene Shabbat dinner at my relative’s house during a glorious pre-Covid spring in Jerusalem. The flavors of the roasted beets are enough alone but topped with a lot of delicious ingredients that delicately balance both tangy and sweet flavors makes the beets the star of a rich, dramatic dish. It’s also a “one pan” dish that is simple to make. It’s perfect as an appetizer or side dish during a Rosh Hashana meal. Also, check the links below the recipe for more of my sweet and savory Rosh Hashana recipes. Shana tova! Continue reading
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
The best thing I bought during the pandemic was a bright yellow Le Creuset loaf pan. The pan is so versatile and I’ve used it to make bread, cakes, truffles and polenta. I love giving people loaves of cake and bread as Covid gifts. And, with Purim starting in a few days, I think that in addition to hamantaschen, loaf cakes would be a delicious addition to mishloach manot this year. Loaf cakes are a simple, unassuming and easy. I also love using tahini and will find any opportunity to use it in a recipe. I adapted this recipe to make this light, moist, not overly sweet cake. Below the recipe I also included links to my other Purim recipes. Continue reading
Like everything else, this is an unusual Sukkot. But due to my COVID routine, I have had the privilege for a deeper physical and sensory connection to the holiday’s harvest themes. It includes more time to tend to edible plants on my balcony and long hikes in woods filled with mushrooms and other edibles. And while the holiday celebrates an agricultural harvest, I like to more broadly think of it as a way to celebrate all of our food sources, whether foraged or grown on a farm. Last weekend, I went on a guided foraging trip just a few miles from my house. In a mere mile long walk, we found more than a dozen edibles, including black walnuts, shiso, sorrel, burr cucumbers, American persimmon, and turkey tail mushrooms. We nibbled little bits of each plant along the way but left everything there for birds and other creatures to enjoy. Continue reading
As we prepare to celebrate Rosh Hashana to mark the birth of the world, it’s hard not to be confused and/or overwhelmed at times by the surreal world we are now living in. From COVID to wildfires to flooding to addressing systemic racism, our physical reality is forever altered.
The past six months have brought to the forefront of our daily lives both the devastating consequences of human actions that are the most un-God-like, but also the incredible, resilient, responses by humans to these crises. When we wish people a healthy, good new year, I cannot think of a time when this has ever meant more than now, for all beings.
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
Living through a pandemic has become the ultimate opportunity to look at our food sources and the interconnectedness between what we eat and a host of global issues.
More than 70 billion land animals are raised and killed each year for food and other products around the world, including nine billion in the US alone. Animal agriculture is the main cause of an array of global crises, including climate change, pandemics, water pollution, poverty and hunger.
Zoonosis, the transmission of diseases from animals to humans is, according to the CDC, the source of 75% of all new viruses facing humans. It is happening at a rapid pace because of how animals are raised and slaughtered, primarily in industrial animal agriculture factories and live “wet” markets. From the origination of COVID-19 at an animal market in China to swine flu at an industrial farm in the US to mad cow disease in the UK, the raising and killing of wild and domesticated animals is causing pandemics. Continue reading
I’m still the same as when I last wrote-focused on COVID19 most of the day and trying, like everyone else, to function as best possible. Beyond the obvious irony of living in a pandemic during Passover, how I will celebrate it this year has been hard (beyond simply finding holiday foods).