For Lori, Sukkot epitomizes fall, her favorite season, and to her, the holiday is the Jewish calendar’s “eat local” poster child, a beautiful reminder to eat seasonal, locally grown produce.
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The foods eaten on Sukkot are meant to evoke the richness and abundance of the fall harvest. This is a simple, delicious dish using seasonal ingredients that would complement any Sukkot, or fall, table.
This colorful and nutritious baked egg dish is perfect for Yom Kippur break-fast, a Sunday brunch or a quick weeknight meal. The protein from the eggs and the healthy omega-3 fats from the lox make it filling and satisfying. If you don’t eat dairy, you can omit the goat cheese.
Following a Celiac-disease diagnosis for both her daughter and herself, Lori came up with a new break-fast tradition to replace her favorite post-fast everything bagel with lox. It’s just as delicious.
Despite vague memories of learning about Shavuot, Lori definitely remembers eating cheesecake and blintzes on the holiday. But now, with dairy intolerances and vegan diets in her family, how can they celebrate?
As it is customary to eat dairy on Shavuot, I decided to see how I could adjust my Shavuot menu to accommodate my family’s non-dairy needs. This plant-based, whole-foods lasagna uses vegetables as noodles and a creamy bean puree as the “cheese filling,” making it free of dairy and gluten. It provides a “comfort food”…
Challenged to come up with a haroset with a twist, Lori summoned her Floridian background and her nutrition-counselor profession and created a version with even more nutrients—thanks to avocado and oranges!
One of my favorite dishes of the Passover seder is haroset, a dish traditionally made among Ashkenazi Jews with apples, nuts, cinnamon and wine. I was the one who always kept eating the haroset even when we had moved on to the festive meal. And I always asked my mom to make extra so we…