Posts Tagged ‘apples’

Cooking Kosher the New Way

Thursday, April 25th, 2019

(NOTE: This is a reprise of a book I use on Jewish Holidays. The posting in 2009 was posted for Rosh Hoshana, but I just tried two recipes for Passover, so I am repeating the review with some adjustments for my favorite Passover recipe, charoset. The other one may appear in a later posting.)


One of my favorite Jewish cookbooks is Jane Kinderlehrer’s Cooking Kosher the New Way: Fast, Lite, & Natural. I have been a fan of the author for about 40 years, when I purchased her early book, Confessions of a Sneaky Organic Cook, which helped me when I made the transition to a natural foods diet. Kinderlehrer was a former editor of Prevention Magazine, and I used to read her column “Table Talk,” so I trust her approach to cooking naturally.

While the title implies that it is only a cookbook for Jewish people who keep kosher, the book is actually user-friendly for anyone interested in Jewish cuisine, kosher or non-kosher, Jewish or non-Jewish. For example, Chapter 2 is called Lower Your Cholesterol with Beans & Grains, Chapter 4 deals with being a healthy vegetarian, Chapter 15 focuses on tofu, and Chapter 16 highlights bread baking.

The chapters on Jewish holidays contain some tempting recipes that you may wish to try as a culinary experience.  Jane’s holiday recipes, start with Passover (spring) and cover all the major holidays with their culinary counterparts. Each chapter has a page or two of information that sets the stage for the recipes.

The information in the Introduction, entitled “Kosher is Not Enough,” reflects my own feelings about kosher not necessarily being healthful. Here is an excerpt from p. 11, discussing kosher dishes handed down from mother to daughter for generations.

“….They may be kosher, but they are neither wholesome nor nutritious. In fact, they have been shown to be harmful and been implicated as contributing to such debilitating conditions as high blood pressure, diabetes…obesity, etc.”

So Jane has taken these often unhealthful kosher dishes and cleaned them up so they are acceptable for anyone seeking a more natural diet.  Actually, because the author’s philosophy is so aligned with mine, this is usually the first book I grab for a special holiday recipe or when I want to make a traditional Jewish dish such as noodle kugel (noodle pudding).

Cooking Kosher the New Way is published by Jonathan David Publishers. The price for the hardbound book is $19.95


Charoset (Kha-ro-set)


Author’s Notes: This delicious sweet-tart mixture of fruit and nuts is served at the Passover Seder to represent the mortar used to make bricks for Pharoah. It is the morsel of sweetness meant to lighten the burden of bitter events.)

2 unpeeled apples,* scrubbed and grated
1/2 cup chopped walnuts
1 teaspoon honey
Grated rind of one lemon+
1 teaspoon ground cinnamon
2 tablespoons red wine (approximately)

* I use organic apples and choose a mixture of different kinds. I make a large amount to use for the Seder and at home, so I buy 5 or 6 apples of mixed varieties. Also, I remove the stems and pits before grating. (ellensue)
+When I use the skin of a lemon, I make sure to buy organic. (ellensue)

In a small bowl, combine the grated apples, nuts, honey, lemon rind, and cinnamon. Add only enough wine to bind the mixture. taste-check for a good blend of sweet, sour, and crunch.

CHIA Seeds for Healthy Hearts

Sunday, February 10th, 2019

When I co-owned a health food store in Central PA, I purchased a “chia pet,” which was a small animal made of ceramic, with tiny holds on its body. I would soak my chia seeds until they were “gummy,” and then spread the soaked seeds all over the animal’s tiny holes. In a few days, I had fur in the form of chia sprouts. They are still available, as this photo I just found on the internet shows.  Little did I know then that they were packed with nutrition.

I also Googled Chia for its nutritional benefits and this is what I found on the ‘net in, But this list is only an excerpt, so I urge you to go to the website for a description of each of these points.

Nutrients in CHIA seeds:

  1. High in omega 3 fatty acids, which are linked “with heart health, reducing cholesterol, supporting brain and eye health, and with reducing inflammation.”
  2. High in fiber, with the whole or ground seeds providing about 40% of fiber, with 6 grams per tablespoon, much higher than brown rice, oats, and whole grain wheat fiber.
  3. High in calcium with more than 600mg of calcium per 100gr. About 2 tablespoons could provide 190 mg of calcium, which is about equivalent to a regular-size container of yogurt.
  4. Source of complete protein, that is, with all the essential or vital amino acids.
  5. High in antioxidants and phytochemicals, including quercetin and kaempferol, plus high ORAC rating (oxygen radical absorbance capacity).

Health Benefits of CHIA Seeds:

  1. Keep you feeling full longer
  2. Support your digestive track
  3. Improve your level of cholesterol
  4. Improve your blood sugar levels
  5. Are anti-inflammatory
  6. Good for vegetarians/vegans
  7. Protect the liver (as well as the heart)At the end of the article is this statement: “So now you know about their benefits, why not make yourself a tasty chia pudding for breakfast tomorrow?”                                                                         Joie’s RAW Healthy Crunch

    …….which is exactly what I did, using organic freeze-dried fruits from Joie’s Crunch. I met the enthusiastic owner, Joie Altabet, at a farmers’ market in Las Vegas when we visited my son last November during the Thanksgiving holiday. To learn more about Joie’s excellent products, go to (The photo above is from her website.)

Here is my first chia pudding using Joie’s freeze-dried, organic raspberries, but I made it again using the freeze-dried, organic strawberries, since I felt the raspberry seeds would not be pleasant for some people, since puddings are usually smooth, not crunchy. I used the same proportions for the strawberry pudding, but forgot to take a photo. I think I ate it up before thinking about a photo! Iloved the taste and even the texture, although the strawberry pdding was smoother.

CHIA Fruit Puddings

(Feel free to use any of Joie’s freeze-dried fruits or berries (raspberry, strawberry, mango, etc.)

Utensils: Blender, bowl for soaking, measuring cup, serving bowl
Prep. Time: 15 – 20 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Can be No Sugar Added as an option


1/2 cup Joie’s freeze dried fruit
1/2 cup coconut water or unsweetened fruit juice of choice”
2 Tablespoons (white) CHIA seeds
Dash of stevia or maple syrup (optional)
Unsweetened shredded coconut


  1. Place liquid, CHIA seeds, and berries or fruit in liquid right in the blender.  Allow to soak for 15 minutes.
  2. After soaking, blend until smooth, adding stevia or maple syrup, if you wish.
  3. Spoon into serving dish and sprinkle with coconut. Serve as is or chill before serving. (single serving)

Applesauce CHIA Pudding

This pudding uses Joie’s organic dried apples plus Vermont Village’s thick, organic applesauce.

Utensils: Blender, bowl for soaking, measuring cup, serving bowl
Prep. Time: 15 – 20 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Can be No Sugar Added as an option


3/4 cup Joie’s freeze-dried, organic apples
2 Tbl. (white) CHIA seeds
1 cup apple juice or other liquid of choice
2 Tbl. organic applesauce
Cinnamon for topping


  1. Place one cup juice in blender; add CHIA seeds and the freeze-dried apples. Allow to soak for 15 minutes.
  2. After soaking, add applesauce* and puree the mixture until smooth.
  3. Spoon into a serving bowl and sprinkle with cinnamon. Serves one or two room temp or place in fridge for later.
    *Note: Vermont Village applesauce is very thick. If using thinner applesauce, you may need less liquid. Or try organic apple butter, which is also thick.


ABC* Pudding
*Avocado, Banana, CHIA Seeds

Note: Many people do not realize that avocado is actually a fruit, and in this pudding, it disappears so you don’t even realize it’s there, but you do get the benefits of this healthy fat.

Utensils: Blender, bowl for soaking, measuring cup, 2 small serving bowls or ramekins
Prep. Time: 15 – 20 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Can be No Sugar Added as an option


one cup coconut water (or other liquid, such as almond milk)
one small or 1/2 large, ripe, organic banana
one cup Joie’s freeze-dried organic, avocado pieces
2 Tbl. unsweetened cocoa or carob powder
1 Tbl. honey or 1/2 Tbl. maple syrup
Semi-sweet (vegan) chocolate chips


  1. Place freeze-dried avocado pieces in the blender with liquid and allow to soak for 25 minutes.
  2. After soaking, add cut banana, cocoa or carob powder, and sweetener.
  3. Blend until smooth. Depending on your palate, you can add more cocoa or carob powder for a very thick pudding. Top with semi-sweet chocolate chips.
    Note: This makes about 1 1/2 cups, so I spooned the pudding into two small, ramekins.


I also used Joie’s freeze-dried mango to make a CHIA smoothie, but will save that for another posting.