Many people ask me which food should they eat before Yom Kippur fast to keep them full for longer and less hungry. The answer is actually pretty simple and if you think about it makes a lot of sense. When we enter a fast we have to prepare our body that for the next 24 … Read more
I have to give the credit for this recipe to my brother in-law’s wife, Oshrit Palvanov, who taught me how to get the burnt aroma from the eggplant. Here is her recipe: Prep time: 10 minutes Ingredients: 3 small eggplants 6 garlic cloves minced Salt (to taste) A handful of chopped cilantro to garnish Directions: … Read more
Prep time: 25 minutes Ingredients: 5 bunches of carrots (with the greens on top) 1/2 head of garlic, peeled and minced 1/3 cup olive oil For dressing: Juice of 1 lemon 1 tsp caraway seeds, whole or ground in a coffee grinder 1/2 tsp ground cumin 1 tsp sea salt 1/2 tsp sweet paprika For … Read more
Total prep time: 25 minutes Ingredients: 1 medium head of cabbage 2 carrots 2 handfuls of fresh dill – chopped 2 tbsp vegetable oil (I prefer grapeseed oil or flax seed oil) juice of 1 lemon 1 tsp Himalayan sea salt 1/2 tsp cane sugar Directions: Chop the cabbage finely and place in a large … Read more
My journey in the kids’-friendly kitchen is continuing and this recipe was actually my daughter’s idea after reading a book about traveling to Israel. Dinosaur is traveling to Israel and eating a falafel in a pita at the Shuk 🙂 She said: “mommy let’s eat falafel today!”. Here is what I came up with: Baked … Read more