As people are busy preparing for Pesach, clearing their internal and external chametz, I wanted to share an easy and delicious holiday snack/dessert (or enjoy anytime of year). It’s another version of stuffed dates and the simple list of ingredients include some of my favorite foods. Click below the jump for the recipe. For my other Pesach recipes and commentaries, please click here. Pesach Sameach! Continue reading
For Purim, I wanted to share, again, my easy vegan hamantaschen recipe. Besides eating hamantaschen, there’s lots of other food-related activities for the holiday, including giving gift baskets (mishloach manot). I wanted to share some tips for making healthier and more sustainable mishloach manot. Click below the break to read and share the great Netiya card with tips. The other mitzvah is to support poor people. You can fulfill this great mitzvah by supporting your local food pantry or soup kitchen.
I can’t believe I’m writing my third Rosh Hashana post on Neesh Noosh. I’m not sure what I’ll be writing for the coming year, but do expect more posts from me. I’ve been slowly working on putting things together for a cookbook, which I hope will eventually become a reality. Thank you to all of you for reading the blog and your comments and questions. Below is a round-up of Rosh Hashana recipes that you might want to include at your table. I hope you all have a wonderful Rosh Hashana celebration filled with delicious apples dipped in honey from a local farmer and a year filled with bountiful, healthful local foods. L’Shana tova!
I’m a bit late in posting for the month of Av which includes the day of mourning, Tisha b’Av, and Tu b’Av, often called the Jewish Valentines Day. The dichotomous holidays take us through a range of emotions from sadness and sorrow moving towards comfort and joy, as we start to prepare for the high holidays. In fact the month is often called Menachem Av, which means comforter or consoler. Literally, as we move through the day of Tisha b’Av, we gradually move to a more hopeful emotional state and towards one of more comfort. We go from sitting on the floor, as is customary with mourners to sitting in chairs. Emotionally, despite the pain of Tisha b’Av, we also have hope. In Judaism, because of our history we always carry narrative of pain and sorrow but are never defeated by it and always look for redemption in even the darkest places. We are steadfast in our optimism.
We begin the month of Sivan during which we celebrate Shavuot, when the Israelites received the Torah at Mount Sinai. If you’re not a coffee drinker or dairy eater, like me, Shavuot can be challenging. In celebrating the holiday, people’s all night Torah study is generally fueled by cheesecake, blintzes, ice cream and lasagna. There are many explanations as to why we eat dairy foods on Shavuot. One is that the Torah is like milk and “just as milk has the ability to fully sustain the body of a human being (i.e. a nursing baby), so too the Torah provides all the “spiritual nourishment” necessary for the human soul.”
However, eating dairy foods on Shavuot is a custom, not a law. But, there are lots of delicious ways to enjoy Shavuot without eating dairy.One way is with the the vegan blueberry ice cream recipe that I created for the holiday.
Lag b’Omer begins tonight at sundown tonight. It is the date of the passing of Rabbi Shimon Bar Yochai, a Jewish scholar and mystic who lived from 100-160CE. His commentaries and teachings are part of important Jewish texts about law, ethics and mysticism. He wrote the Zohar, the foundational text of the Jewish mystical tradition known as Kabbalah.
He defied the Roman Emperor Hadrian who persecuted Jews, closed all Jewish schools and forbade the study of holy texts. To avoid execution by the Romans because of his disobedience, Rabbi Shimon and his son, Elazar, hid in a cave for 13 years in the village of Meron, northern Israel.
As you’re busy cleaning your house, shopping and cooking for Pesach, I thought you might want to read and reflect upon some of my posts for the holiday. Chag sameach!
Passover: Liberate Yourself From Industrial Food: A list of suggestions to make each part of your seder more sustainable.
Passover: Ending Slavery in Our Food Systems: The horrible enslavement of people in the production of food worldwide.
Nisan: Bless and Sustain: The ultimate Pesach food!-Quinoa and roasted fruit and vegetable recipe
Also, if you haven’t had a chance yet, check out the resources page on my website to find a wide range of wonderful groups working in both the secular and faith spaces to address hunger, agriculture, animal welfare and many other important issues.
I seem to be on a desserts stretch the past few posts during Adar 1 & 2! With Purim starting in a couple of days, I assume people are busy preparing their mishloach manot. I hope you enjoy the following recipe for vegan hamantaschen, that I wrote for the Borough Market website. It is a modified version of a recipe that I found on the blog, Musical Assumptions). I filled them with my date paste and strawberry jam recipes.
Happy New Year of the Trees! I hope you have a delicious, fruitful Tu B’shevat. Below is a round-up of articles and recipes I wrote for the holiday. And if you need any other fruit recipes, search in the “fruit” category on the website. B’tayavon!
The month of Shevat begins in a few days. The holiday of Tu B’shevat is a New Year celebration for trees. It’s definitely the locavore and environmental holiday of the Jewish calendar that marks the age of trees for tithing. It is customary to eat a new fruits and/or one of the seven species of Israel: barley, wheat, grapes, pomegrantes, olives, figs and date (or date syrup) on the holiday. Inspired by a Kabbalistic tradition, it has become commonplace to celebrate the holiday with a seder–guests enjoy an array of tree grown nuts and fruits as well as discussions about environmental issues we face today. While enjoying fruits this month, consider planting a tree or donating to a tree fund. the US. Also, check out Fallen Fruit, which maps and harvests fruits in public urban spaces.
I prepared three jams with fruits purchased from the farmers market at the Tel Aviv port and from trees in my neighborhood. Unlike most jam recipes that call for large quantities of sugar, these recipes are fairly low in sugar. Enjoy with fresh, warm bread. Continue reading