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Stacey Viera

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About the Author

Stacey VieraStacey Viera provides soulful nourishment as a communications expert and is pursuing a Master of Public Health (MPH) in Nutrition. She also she serves the community as a Master Food Volunteer with the Virginia Cooperative Extension (VCE). When Stacey isn't working or schlepping her two young kids, she's at shul, updating her blog, eating, baking, cooking and knitting.

Cran-Apple Jam

Recipe by Stacey Viera

Cran-Apple Jam

Jewish practice of making jams and other fruit preserves have roots in Ashkenazi and Sephardic communities. Preserving the sweetness of the season allows for special jams to be served at brit milah and other happy occasions. “In the old days,” Claudia Roden writes, “large quantities were made during their season to last through the year.

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Black Bean Fudgies

Recipe by Stacey Viera

Black Bean Fudgies

For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven

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Better-for-You Granola

Recipe by Stacey Viera

Better-for-You Granola

For a better granola bar option, try making one at home. This granola is “better” thanks to the additional protein and a crunchy texture from the sunflower seeds and nuts as well as whole grains and fiber from the oats. Olive oil lends mono- and polyunsaturated fats, which are a more nutritious choice and better

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Barley Muffins

Recipe by Stacey Viera

Barley Muffins

For an even-better-than-granola recipe that’s portable and includes six of the seven species (you could add pomegranate arils, too), try these muffins. Barley is a whole grain and an excellent source of fiber, vitamins, antioxidants and minerals. Look for hulled barley to get more of the nutrient-rich outer bran layer, but pearl barley is also

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