Sukkah by the Sea

at home, holiday table settings, sukkah and table decor, sukkot table settings

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Sukkah by the Sea

No Comments 19 July 2012

Last year, our Sukkah experience was extra special dining in Hymie and Liza’s Spanish style beachside home in New Jersey . Wood sukkah poles were  embellished with magnolia branches from the flower district in Manhattan. Baby pumpkin and squash,  fastened by mini hooks, were hung by thin rope from the bamboo “sechach.”  A huge thanks to our special cousins for a delicious and unforgettable Sukkot lunch!

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Raw Oatmeal Date Almond Crunch Bars

kosher dessert recipes, kosher recipes

Raw Oatmeal Date Almond Crunch Bars

1 Comment 09 July 2012


Dear Hostesses,

Being an obsessive sweet food muncher, I’m always on the lookout for healthier grab and go snacks. The raw food diet craze has spurred on so many healthy  dessert recipes, that its too tempting not to try and jump on the bandwagon. Inspired by this Whole Living Strawberry Oat Bar Recipe, I deleted the strawberries here so that the bars would last a couple of extra days without the fruit getting mushy on top. I also did not have macadamia nuts as suggested, so I substituted cashews.

This date nut oats bar a healthy breakfast treat, and filling enough to satisfy that midday sweets craving.

Try it! Whip up time- 5 minutes!

  • 1 1/2 cups pitted dates
  • 1/4 cup raw cashews (split each one and check inside- sometimes you will find yucky things growing in there- you will thank me one day!)
  • 1/4 cup  old-fashioned rolled oats
  • about 12 raw whole almonds
  • Pinch sea salt


  1. Pulse dates, nuts, oats, and salt in a food processor until combined.
  2. Press the date mixture onto a flat dish and press into a square with the back of a long knife.
  3. Place a whole almond on top of each square inch of your  flattened mixture and place in freezer for a half hour. Remove and cut into even squares.
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Three Guilt-Free Fat-Free Fruity Summer Drinks by Ariella Fallack

kosher drink recipes, kosher recipes

Three Guilt-Free Fat-Free Fruity Summer Drinks by Ariella Fallack

No Comments 06 July 2012

Thank you Ariella for sharing your thirst quenching fruity drinks with all of us Jewish Hostesses that are sweltering in the summer  heat!

Hmmm……I’m not sure which summer drink to try first- I think it will be the Watermelon Breeze since UPS just delivered my first case of Nirvana coconut water. Cant wait to rip open the box and throw all of the ingredients into the blender!


Watermelon Breeze

  • 3 cups cubed chilled watermelon
  • 1 cup coconut water
  • squeeze of fresh lime
  • Ice if needed
  • Sprig of mint

Put all ingredients in blender. Blend until smooth.

Makes two servings.

90 calories per serving.

Melon Mojito

  • 2 cups cubed Honeydew Melon (I like to freeze mine)
  • 1 cup cubed English Cucumber
  • 1 cup coconut water (I freeze this into cubes too!)
  • 12 fresh mint leaves
  • 3 Tbsp fresh lime juice
  • Agave or honey squirt
  • Blend until smooth.

Makes 2 servings.
95 calories per serving.

Vanilla Peach Treat

  • 2 cups sliced fresh peaches
  • 1 cup cubed Asian pear
  • 1 cup vanilla almond milk
  • 1 cup coconut water frozen cubes
  • Dash of cinnamon

Put all ingredients in blender. Blend until smooth.

Makes 2 servings.

160 calories per serving.


kosher pareve recipes, kosher recipes, kosher rice and pasta recipes


No Comments 05 July 2012

Dear Renee,

Thanks so much for dishing out this healthy recipe for weeknight brown rice pasta. I just know how gourmet blood just runs in your family  so I’m betting that this recipe is a winner!

Can’t wait to see you at Lottie’s Kitchen on July 11! Marlene


By: Renée Cohen Safdiah

  • 1 package brown rice spaghetti
  • I medium red onion, finely diced.
  • 6 cloves garlic, finely diced
  • I bunch flat leaf parsley, finely chopped
  • extra virgin olive oil
  • 1/4 lb baby arugula
  • kosher salt
  • red pepper flakes
  • freshly ground black pepper

Cook brown rice spaghetti in large pot of boiling salted water- 2 minutes short of cooking time. It should be al dente.
When the pasta is ready, drain and save a glass of its starchy cooking water.
At the same time, heat a generous amount of extra virgin olive oil in a deep, wide skillet.
Add the red onion, garlic and kosher salt. Cook slowly over low heat until golden. Add the chopped parsley and a dash of red pepper flakes. Continue to cook for 5 minutes.
Add some of the cooking water to this mixture. Simmer for a moment to make it thick and creamy. Add the spaghetti and toss well over the heat. Season with salt and pepper.
Put spaghetti in serving platter and top with baby arugula. Toss gently to wilt arugula before serving.

Find this and other amazing summertime recipes in the Lottie’s Kitchen Cookbook available at the LOTTIE’S KITCHEN charity event on July 11th, 2012
This summer, we look forward to:

  • A Vegan Throw-Down featuring the chefs of Candle Cafe West (certified kosher), Jorge Pineda & Angel Ramos vs. our very own Alice Adjmi.
  • Demo and book signing with Levana Kirschenbaum, author of “The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple.”
  • Many exciting cooking demonstrations from creative community members.
  • Please join us!
  • For more information or to volunteer at the event, please email

Lottie’s Kitchen is a food distribution program established in Jerusalem, Israel.
Lottie’s Kitchen prepares hundreds of meals, sandwiches and snacks every
day for families of sick and hospitalized patients. Dedicated volunteers
deliver the food to hospitals and the homes of sick people, bringing
encouraging words and emotional nourishment along with the nutritious
The fund raiser for this program is a major event that takes place each
summer in Deal, NJ. This event includes cooking demonstrations, an elaborate chinese auction, a
kitchen boutique, a bakery shoppe as well as renowned speakers

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