We don’t usually think about fresh, raw vegetable recipes for the fall…but we all need hearty and healthy fall salads for clean eating, even after the air turns crisp. Here are two, recently published by The Israel Forever Foundation’s Cooking Israel site.
I hope everyone is enjoying their holiday season! As promised, here are the two pages of my salad/appetizer recipes recently published in The Jewish Press. This is clean eating at its best!
Click on the images below for a larger view of the recipe pages.
Cucumber, Carrot and Lemon Kabobs
Orange Avocado Salad
East Jicama Mango Salad
Avital’s Cucumber, Carrot and Lemon Salad
(My daughter’s first published recipe!)
These recipes are all in The Healthy Family, Healthy You Cookbook. Do you have both books yet??? If you don’t, you are missing out on super easy, healthful recipes and more. If you want to have a clear vision for your family’s health and get your kids more involved in the kitchen, I’ll tell you how to do just that!
For more healthful meal ideas (Succot is coming soon!), stay tuned for four salad recipes, published last week in The Jewish Press’s lifestyle magazine.
Still, I was surprised at my realization. I drank some wine. I enjoyed three-hour lunches with friends and family. I probably consumed a little too much sugar. BUT – what I didn’t have…(besides my usual lack of animal products like meat and dairy) is bread or much of anything else to eat outside of these meals. In fact, the day I was hosting a big lunch (and of course attending hours of services in between meal prep), I didn’t have time to eat anything but a few grapes until lunch started at 2:30! Anyone who knows me well knows I never skip breakfast.That’s the power of a big holiday. At that rate, maybe Yom Kippur won’t be too hard this year! Actually, it probably won’t. Why? Because I haven’t eaten wheat in several weeks. Without the usual blood sugar ups and downs from processed and packaged foods like most bread and baked products, I no longer get “shaky hungry,” or feel like I’m going to throw up from not eating for too long.
I’d be interested to hear your experiences in this area. Do you get that way? Have you in the past? What’s the difference for you? Sugar? Bread? Go to my facebook page and let us know. Or email me at firstname.lastname@example.org.
In addition, I followed my own advice from the aforementioned blog: I didn’t eat dinner. When you finish lunch at 5, you really don’t need to eat dinner! If I felt munchy for some reason, I just ate some of the leftover crudites from Monday’s lunch and drank water. We made kiddush and motzi (blessing over bread-signifying a meal) with the kids and gave them dinner, because, being kids, they were too busy playing to eat lunch. As soon as the lunch food was put away and they said, “I’m hungry,” we said, “Great – time for dinner!” For motzi, I used spelt matzo. It’s very light and doesn’t affect me like wheat does. When people want to know why I’m on this no-wheat kick (I can see the eye rolls about my latest
When people want to know why I’m on this no-wheat kick (I can see the eye rolls about my latest mishigas) I tell them that last year after two weeks of succot, etc… letting myself enjoy challah at every holiday meal, I was doubled over in stomach pain. I’m always trying to give it up consistently. How did I actually do it this time? I basically bet my friend that I’d give her $100 every time I cheated and ate wheat. It’s like my own private diet bet app, without all the hassle. I’m done feeling bad about myself because it is so much easier for me to keep commitments to others and not to myself. I’m not going to waste time on that. Instead, I’ll just use this information to create ways to succeed in the commitments I want to keep.
I’m done feeling bad about myself because it is so much easier for me to keep commitments to others and not to myself. I’m not going to waste time on that. Instead, I’ll just use this information to create ways to succeed in the commitments I want to keep.
For all my claiming there is no need to “make everything a kugel, I actually did do that for the meal I hosted. BUT, no eggs, no flour. Totally different than the usual idea of what a kugel is. Of course, I also served tons of raw veggies.
Here’s a closer look at two items off of my Rosh Hashanah menu (Feel free to use for succot or anytime.). I’m sorry I don’t have pictures, but it was yontif (holiday) so I couldn’t take any photos.
You already know this is my shtick. Because I was making so many darn kugels, I needed this to make itself.
Baby peppers and grape tomatoes
My platter included little tiny zucchinis, baby multi-colored peppers and tomatoes, baby rainbow carrots, celery sticks (only vegetable that required any cutting time), pickles, olives and hummus.
Make this dish ahead of time and use my shortcut ingredients. This is a veganized, gluten-free version of one of my husband's favorite holiday recipes. It was one of a couple his mom gave me when we got married, so I knew it was an important one. Some of the ingredients I removed from the original recipe include breadcrumbs and eggs.