Great healthy recipes to celebrate the joy of living
Like a musical symphony, great healthy recipes can be an expression of our daily and weekly way to celebrate the extraordinary gift of life.
The vital nutrients in wholesome foods give us a surplus of energy that enhances our ability to experience the joy of living. Try these Life Celebration Recipes for Shabbos and every day!
Sprouted Whole Wheat Challah
Challah made from the flour of ground sprouted wheat has the extra benefits of greatly increased nutritional value, plus the germination of starch into easier to digest natural sugars. An amazing special flavor!
Decorated with a combination of different colored seed toppings, these challahs can remind us of the manna we received for forty years in the wilderness after we were liberated from Egypt.
4 cups warm water (or more)
2 Tb yeast
¼ cup honey
1 Tb sea salt
12 cups (~1.5 kilo) sprouted whole wheat flour (or sprouted spelt flour)
1. Combine warm water, honey and yeast.
2. Add flour, one cup at a time until dough is soft and springy. Begin to knead until dough does not stick to your fingers, about 5 to 10 minutes.
3. Place dough in a large bowl, cover with a cloth. Let it rise for about 1 or 2 hours, until doubled.
4. Punch down, knead again. Take challah.
5. Divide into balls to roll into ropes for braiding.
6. Place in oiled bread pans (or use baking paper). Let rise for about 45 minutes.
7. Brush with whisked egg. Sprinkle with a variety of toppings: white and black sesame seeds, flax, sunflower, pumpkin, or chopped almonds. Bake in a pre-heated over 350 F. (175 C) for about 30 minutes.
Healthy Challah Dips
1 large onion, chopped
6 tomatoes too mushy for salad
4 cloves of garlic
1 large red pepper
Sauté first three ingredients for about 10 minutes, in water.
Blend in a food processer with the fresh red pepper and the following spices:
1 Tbs. sweet paprika
½ tsp spicy paprika
½ tsp black pepper
½ to 1 tsp sea salt
(This recipe can be doubled.)
½ cup sesame butter
¼ cup water
½ tsp sea salt
1 tsp garlic powder (or 1 clove minced garlic)
1 cup fresh parsley, chopped
Pinch of black pepper
Mix together until creamy.
Spicy Olive Garlic Dip
½ cup olive oil
1 head of garlic, baked for 15 minutes in 350 F. (175 C.) oven. Then peel and slice.
(1 tsp of garlic powder can always be used instead of roasted garlic, but it’s not the same!)
1 tsp sweet paprika
1 tsp turmeric
¼ tsp freshly ground black pepper
Bok-Choy Shabbos Salad
1 head of dark green kale (any variety), sliced/chopped to small pieces
2 heads of dark green Bok-Choy, sliced and chopped
2 small purple endives, sliced
1 red pepper, sliced
2 carrots, sliced in circles
8-10 large mushrooms, sliced
1 cup of long mung sprouts
¼ cup of hulled, raw sunflower seeds
¼ cup olive oil
3 Tb lemon juice
1 Tb soy sauce (or 1 tsp sea salt)
1 Tb silan (date honey)
Place ingredients in a glass jar, shake vigorously. Pour on salad and toss together.
Cabbage Celebration Salad
1 small head of green cabbage, sliced fine
1 small head of purple cabbage, sliced fine
1 white onion, sliced fine
6 grated carrots
1 large bunch of fresh cilantro or parsley, chopped
Combine all ingredients in a large bowl, add and toss together:
1 tsp sea salt (or more, to taste)
2 Tb apple cider vinegar
½ tsp (or more) freshly ground black pepper
2-4 Tb olive oil
Marinated Mushroom Salad
1 lb of mushrooms, sliced
½ cup cider vinegar
¼ olive oil
4 mashed garlic cloves
7 whole peppercorns
½ sea salt
Let these ingredients marinate together for several hours in the refrigerator.
Then combine in a large salad bowl with pieces of romaine lettuce, red, light and dark green, yellow and orange pepper slices, circles of cucumbers and chunks of tomatoes.
8 medium beets, grated
Juice from 1 lemon
1 tsp. salt
½ tsp. black pepper
1 Tbsp. oil
1 Tbsp. sweet paprika
4 sprigs fresh parsley, chopped
3 green scallions, chopped
1 red pepper, diced
Combine all the ingredients in a large bowl.
For extra flair, the serving bowls for each salad can be different colors and shapes.
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