Tag archive for "healthy"

Israeli Tehina from Scratch

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shabbat recipes, shavuot recipes and ideas

Israeli Tehina from Scratch

3 Comments 15 April 2013

This recipe is by @arianahaber

Much fresher than tehina from a jar.  Serve with Mazza or crudites.

Perfect for Yom Haatzmaut! Thanks Ariana!


Israeli Tehina from Scratch

Israeli Tehina from Scratch


  • 1 cup unhulled organic sesame seeds
  • 1 cup fresh squeezed lemon juice
  • cumin
  • fresh garlic cloves
  • olive oil
  • water


  1. Combine ingredients above into Vitamix blender
  2. Puree together until consistency is thick and smooth
  3. Top with paprika, pine nuts and high quality olive oil
  4. Bon apetit!

Carb-Free Low-fat Cauliflower Passover Pizza

healthy body, kosher appetizer recipes, kosher main dish recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, mothers day recipes, Passover Recipes

Carb-Free Low-fat Cauliflower Passover Pizza

3 Comments 02 April 2013


Carb-less Pizza for #Passover


Pizza recipe trends are constantly evolving, and this carb-free, low-fat Passover version from Emanuelle Lee of London is one that you will want to whip up all year round. If you are a Passover hostess that is trying to escape the post holiday waistline bulge, then this recipe is for you!

Check out Emanuelle’s blog at  www.manusmenu.blogspot.com.


Carb-less #Passover Pizza

Carb-less #Passover Pizza


    For the crust:
  • 1 Cauliflower cut into small pieces (or equivalent amount pre-cut)
  • 1 egg
  • 2 tsp garlic paste
  • 1 tbsp grated cheese (preferably mozzarella)
  • 2 tsp olive oil
  • Salt and pepper
  • Polenta mixture
  • For the sauce
  • 1 clove of garlic (chopped)
  • 1 can cherry tomatoes
  • Olive oil
  • 2 Tsp sugar
  • 1/2 chilli flakes
  • Fresh basil leaves
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Low fat mozzarella cheese


  1. Preheat oven to 400 Degrees F.
  2. Blend the cauliflower in a food processor until it has become a grainy paste. Pour into a mixing bowl and mix in the garlic paste, olive oil, egg and grated cheese. Mix all the ingredients together. Add a pinch of salt and pepper.
  3. Cover a flat baking tray with parchment paper. Grease the paper with a little bit of olive oil. Sprinkle a pinch of polenta mixture on to the tray.
  4. Take about 3 heaps of cauliflower and flatten it out onto the tray with a spatula into the pizza shape of your choice.
  5. You should have enough 'dough' left over for 1 another medium sized pizza. Repeat sequence with the rest of the dough.
  6. Bake for 20-25 or until golden. With a large spatula, carefully turn the pizza crust over and bake the other side for 10 minutes.
  7. (You may put the crusts under the broiler for a few minutes to make them extra crispy but make sure they don't burn!)
  8. While the crusts are baking, make the sauce. In a pan, heat up a tablespoon of olive oil, add the chopped garlic, sauté until softened a little and add the can of tomatoes. Smash the pieces of tomato so the sauce is a little smoother. Add the rest of the ingredients.
  9. Once the pizza 'dough' is golden and hard, smooth a large amount of the sauce on top and leave about a half inch space around the outside to make the crust. Top with (low fat) fresh mozzarella cheese and top with a little olive oil, salt and pepper.
  10. Add your favourite toppings. Bake for 10 minutes. Sprinkle some basil leaves for decoration and enjoy! (guilt-free!)

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Fruity Breakfast Quinoa

breakfast recipes, kosher pareve recipes, kosher recipes

Fruity Breakfast Quinoa

No Comments 15 March 2012

This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture.  After the seders you will want a light option for breakfast.


Recipe Ingredients

1/2 cup dry quinoa, well rinsed

1  1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh apricots, or dried apricots

1/4 teaspoon vanilla extract

Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.

Healthy Details

Per 1/2 cup serving

Calories 106

Fat 1.4

Carbohydrates 21.4

Fiber 1.5

Protein 2.4

Sugar 8.3

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Crunchy Taco Salad by Chef at Home Cookbook

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Crunchy Taco Salad by Chef at Home Cookbook

No Comments 15 May 2011

Last Shabbat I made a crunchy, colorful chopped taco salad inspired by my favorite  new gourmet kosher cookbook, Chef At Home published by the Magen David Yeshivah PTA. If you haven’t heard about this new 400 page kosher cookbook yet, than make sure you order a copy soon from Yvonne Franco . Once you have it in your kitchen, you wont be able to cook a meal without it!

Add this healthy new salad to your holiday lunch menu. Its a great change from the traditional boring salads that we’ve gotten used to.

For this healthy kosher recipe, I used healthy organic tacos from Omni Health located on avenue U in Brooklyn. I also added fresh chopped jicama which adds a delicious low calorie crunch to the mix.



  • 1 head romaine chopped
  • 2 small ripe tmatoes
  • 2 cucumbers
  • 1 red onion chopped
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 avocado cubed
  • 2 corn on the cob, steamed and shucked
  • jicama cubed into small pieces
  • several tacos, toasted and broken into 1″ pieces


  • 1 teaspoon Dijon mustard
  • 1/2 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar or Splenda
  • 1-2 teaspoons of cumin
  • juice of one lemon
  • juice of one lime
  • 1 teaspoon of garlic, crushed
  • 1 teaspoon light mayonnaise
  • salt and pepper

Directions for this Kosher Recipe

  1. In a large serving bowl combine all ingredients except for taco chips.
  2. Blend salad dressing ingredients
  3. Pour and toss
  4. Top with taco chips and serve.
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Hassle Free Grapefruit

kosher dessert recipes, kosher recipes, mothers day recipes

Hassle Free Grapefruit

4 Comments 04 May 2011

I love seeing a bowl of already sectioned grapefruit. Its just so much more enjoyable to eat it that way (especially when someone else is doing the work).

Watch this video and you will see how simple it is to get beautiful slices of grapefruit, so your guests can eat it hassle free.

Top with blueberries for a beautiful display of grapefruit for mother’s day or Shavuot!

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Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

kosher dessert recipes, kosher recipes

Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

No Comments 19 December 2010

“These cookies are great with coffee. I eat them straight out of the freezer ” -Laura Cohen

Laura sent me this recipe a couple of weeks ago, and since then, I’ve made it at least 4 times, each time with a different twist. You can throw in sesame seeds, slivered almonds, walnuts, even  ground flax seeds or chocolate chips.

10 Minute Healthy Fat Free Cinnamon Oat Cookies

  • 3 bananas
  • 1cup chopped dates
  • 1cup oats
  • quarter cup apple sauce
  • sprinkle some cinnamon
  • 1 tsp vanilla flavoring
  • Mix and put on parchment paper make small teaspoonfuls and flatten or make whatever shape u want – it doesn’t change in the oven.
  • Bake 350 for 20 min on one side,
  • for crispier cookies, flip onto the other side for another 20 minutes.
  • Store in freezer

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Healthy Breakfast Cookies

kosher dairy recipes, kosher dessert recipes, kosher recipes

Healthy Breakfast Cookies

3 Comments 28 November 2010

Whole Wheat Flaxseed Chocolate Chip Cookies

by Margo Shalom

“Hi marlene its Margo Shalom. I just made a cookie recipe that is clean and too die for- I hope you enjoy!”

Ingredients for this Kosher Recipe

  • Healthy Chocolate Chip Cookies
  • 1/2 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed
  • 1/4 cup agave syrup
  • 1/4 cup skim milk or any other kind
  • 1/2 tsp vanilla
  • 1 tbsp canola oil ( if you double the recipe put 1 tbsp applesauce instead of 2 oil)
  • 1 mashed banana
  • 1/2 cup chocolate chips

( i even used raisins with 1/2 chocolate chips)

bake at 350 .

mix everything in same bowl  and bake about 7 -10  min-yummy!

Healthy Breakfast Cinnamon Flaxseed Cookies on Foodista

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Healthy Black Bean Soup

kosher recipes

Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

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Shabbat Dinner Jeweled Rice

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

Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook


Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

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Very Vanilla Vegan French Toast

kosher pareve recipes, kosher recipes

Very Vanilla Vegan French Toast

No Comments 05 June 2010

My mother concocted this recipe from one of her favorite cookbooks from the  Candle Cafe. I was in shock when she told me there was tofu in the recipe! And I know what you’re thinking, tofu????? Yes, there is tofu and the recipe is great, so just try it for a healthy change. Summer is coming!!!!!!

This recipe is also great because its dairy free.


1 pound vanilla silken tofu
1 1/4 cup rice milk
3 tsp ground cinnamon
1 tsp vanilla extract
6-8 slices of  spelt bread (or bread of your choice)

In a blender, combine the tofu , rice milk, cinnamon, and vanilla, and blend until smooth.
The consistency should be fairly liquid
Pour the mixture into shallow bowl.
Add bread slices and immerse both sides of the bread in the batter until soaked through.
You can add more rice milk if necessary.
optional: either bake whole platter in the oven on 350 for 40 minutes uncovered, or you can cook each slice in a large skillet over medium heat using coconut butter or safflower oil.
The toast should feel slightly crispy before removing from the skillet.
Serve with fresh fruit and confectioners’ sugar if desired. Serve Organic 100 % Pure Maple Syrup on the side

Organic Quinoa Salad with Fresh Mint

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Organic Quinoa Salad with Fresh Mint

2 Comments 10 May 2010

I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!

2 cups Organic Quinoa uncooked

2 Israeli cucumbers, chopped

1 small bunch fresh mint leaves, cleaned and chopped

2 Tablespoons Safflower Oil

Juice of 2 freshly squeezed lemons

Salt to taste

1/2 tsp cumin

Cook quinoa according to package directions and let cool.

Add chopped cucumbers and chopped mint.

To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.

Pour over quinoa salad and mix

Canyon Ranch Banana Bread

kosher dessert recipes, kosher recipes

Canyon Ranch Banana Bread

4 Comments 13 April 2010

I ate this banana bread by a friend’s house and loved it!. I have made it so many times since and always get rave reviews.  You can try making them in cupcakes instead of a loaf.

Ingredients for this Kosher Recipe

Whole Wheat and Honey Breakfast Banana Loaf Recipe:

  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts


1) Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

2) In a large bowl, beat together the applesauce and  brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

*All ovens vary in temperatures so please use your discretion with baking times!

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.



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Easy Healthy Frozen Banana Pops for Kids

kids, kosher recipes

Easy Healthy Frozen Banana Pops for Kids

1 Comment 11 April 2010

Easy Healthy Banana Pops for Kids

Needed for this Kosher Recipe

3 bananas
6 Popsicle sticks

8 oz. good quality chocolate melted in a double boiler  AND/OR

1/4 cup peanut butter, softened

1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds

Directions for this Kosher Recipe

Peel the bananas. Cut them in half, lengthwise, and push a Popsicle stick through the cut end of each half.

  • melt the chocolate in a double boiler
  • OR  for a quick non cook snack, spread peanut butter on the bananas.
  • Roll the chocolate or peanut butter covered bananas in the nuts, cereal or seeds.
  • Line them on a sheet pan and freeze for 3 hours. Makes 6.
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Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.


For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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