Fun and Healthy Recipes for the Entire Family - The Jewish Voice
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Wednesday, August 17, 2022

Fun and Healthy Recipes for the Entire Family

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Cooking with Kale


By: Elizabeth Kurtz

Kale is all the rage and a huge food trend. From kale chips to kale salads, it is showing up in convenience stores as a snack and on menus at the finest restaurants. It has tremendous health benefits as a green leafy vegetable with lots of vitamins and great taste too. I’ve jumped on board and have been testing and tasting kale recipes for weeks. I like to use the big green leaves in salads (remove the stem and core) and the smaller kale leaves in soups and sautéed like spinach. Here are a few recipes that I am making over and over again.

Kale Pesto

Makes 1 cup

I like to us this on small red potatoes and roast them for about 45 minutes in a preheated 400 degree oven. Also, drizzle it oven roasted asparagus or green beans. It makes for a beautiful presentation if you layer quinoa, roasted asparagus and then drizzle it with the kale pesto.

1 bunch Tuscan kale

1/2 cup almonds

2 small garlic cloves

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese (OMIT if making pareve)

2 tablespoons water

Remove the ribs and stems from the kale leaves. Rinse and then add the leaves to a pot with 1/4 cup of water over medium heat. Cover and simmer until kale is tender but can still hold its shape, about 4 minutes. Drain excess water from the kale leaves, and add to the bowl of a food processor.

Combine the kale, almonds, garlic, red pepper flakes and salt in the bowl of a food processor and pulse until almonds are finely ground. Start by slowly drizzling in the olive oil, and process until smooth. Transfer the pesto to a bowl, and fold in the grated Parmesan cheese. If consistency is too thick, loosen with a tablespoon or two of water. Season with salt and pepper and set aside.

Teriyaki Salmon with Avocado and Grapefruit Salad

By: Gitta Bixenspanner


4 salmon filets

1 tsp mayonnaise

1 cup Teriyaki sauce

1 Tbs grapefruit juice

1 Tbs orange juice

1 Tbs lemon juice

1 Tbs yogurt

1 clove garlic, minced

1 head Bibb lettuce

½ English cucumber, thinly sliced

1 grapefruit, segmented

½ avocado, sliced


Mix mayonnaise with Teriyaki sauce in a small bowl. Dip fish fillets in the sauce and place in a baking dish. Broil for 6 minutes on each side.

Meanwhile peel grapefruit and segment. Mix together citrus juices, yogurt, garlic and salt & pepper.

To assemble tear lettuce in bite size pieces, slice cucumber, grapefruit and avocado.

Drizzle with citrus dressing. Serve this salad next to the teriyaki salmon fillets.

Preparation 15 minutes

Cooking time 12 minutes

Serves 4

Leenie’s Treats Pineapple Ices (diabetic friendly)


By: Helene Silberman

This recipe is great for summer and the whole year through.  It is one of my favorite desserts that is diabetic friendly.  Blue agave nectar is a low glycemic sweetener.  It is also natural. The egg whites serve as a protein which slows down the sugar absorption in a diabetic’s body. It is also very versatile because you can do it with almost any fruit that is in season. It is a refreshing ending to a Shabbat lunch.


4 egg whites

4 tsp blue agave nectar

1 pineapple cut and cored


1. Puree pineapple

2. Whip egg whites and agave to very stiff peaks

3. Gently fold pineapple puree into egg whites 1/3 at a time. Be careful not to break the egg whites.

4. Put in pie plate and freeze for minimum 4 hours.

5.       Serve (if not serving right away cover with plastic wrap.)


I have used cherry, strawberry, peach and banana in place of the pineapple.  I have also made it in cupcake cups for individual servings.

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