Back in the day, we used to eat granola in the morning with milk or yogurt for breakfast, as a snack throughout the day, and in the evening to top fruit or ice cream. I am not sure why we stopped making it (and eating it), however of the blue last week my husband asked if I would make him some granola. Now we are off and running again.
Tag Archives: cooking
Japanese (Rationing) Fruit Cake
This is my favorite fruitcake, from a recipe handed down by my Bubbe Leah (Levy) Weisenfeld (z”l). This cake was a staple in our house when I was growing up. It was many years before I learned that there is nothing Japanese about the cake at all – the name came from the fact that theContinue reading “Japanese (Rationing) Fruit Cake”
Chocolate Rolls
These beautiful chocolate rolls taste as good – or better – as traditional sweet rolls with healthier substitutions consistent with a Microbiome Diet. After all, it does not matter how healthy something is if no one wants to eat it.
Traditional Challah
When you make home-made challah for Shabbat or festivals, you gain a three-fold blessing in your own home: sanctifying the everyday with the special experience of challah baking, bringing the aroma of this timeless Jewish ritual into your kitchen, and of course sharing a taste of the ‘world to come’ with our loved ones.
Alternative (Vegetable) Piecrust
As an alternative piecrust for vegetable pies/quiches, I have been experimenting with gluten-free, vegan and lower-carb substitutions for the traditional wheat-based crust. In the past, I have used shredded potatoes seasoned with onion or shallot and garlic for a Passover-friendly pie crust, and so I thought I would try using different vegetables for a lower-carb alternative crust.
Black-Eyed Pea Salad aka Aaron’s Appetizer
Black-eyed peas for New Years are a multicultural phenomenon, eaten to usher in the new year, as a symbol of luck, prosperity, and/or in association with other milestone events, including Emancipation of African-American slaves in January 1963. There is no reason to wait for the holidays to make this delicious black-eyed pea salad as an easy summer salad or nutritious add-on for your Buddha bowls.
Tossed Salad (American Salad)
Salad is an amazing source of the Prebiotics that your body needs every day. This is an easy recipe that anyone should be able to make at home and that will be a colorful and delicious addition to your Microbiome Diet. Ingredients 1/2 head of romaine/red leaf lettuce/oak leaf other lettuce 1 cucumber 1 carrotContinue reading “Tossed Salad (American Salad)”
Cream of Tomato Soup
This is soup is creamy and delicious without dairy. You have to taste it to believe how good it is.
Egyptian Leek-Potato Soup
This recipe is a modified version Gil Marks’ (z”l) Egyptian Potato Soup from his amazing Jewish vegetarian cookbook Olive Trees and Honey (2005). Leek-Potato Soup has become an annual Passover tradition for my family.
Gazpacho
This soup is excellent whenever the weather makes the idea of a cold soup appealing, and perfect on a hot summer day when you can’t stand the idea of actually turning on the oven. It is also great for entertaining – all of the work can be done ahead, leaving you free to enjoy your guests.