Jews have been preserving—curing, pickling, salting, making jams—for centuries to make food last longer and go farther. Today, preserving is making a comeback for health and environmental reasons.
What’s Jewish about Preserving?
About the Author
Stacey 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
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.…
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…
The Whole Kitniyot and Caboodle
As with many other topics in the Jewish community, the dialogue on kitniyot (legumes and more during Passover) is gaining steam and there are plenty of varying opinions on the matter.
One Couple, Two Faiths, Endless Flavor
After decades of counseling couples and working on interfaith issues with the Jewish community, Dr. Marion Usher’s new book, “One Couple, Two Faiths,” teaches how to cook up a delicious interfaith Jewish life.
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…
Grab-and-Go Snacks for Tu b’Shevat
The new year for the trees comes right after we’ve rung in our own new year, with resolutions and all. Bring the two together with nutrient-rich fruits and whole grains—in moderation.
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…
A Jewish Founding Father?
The Hamilton Cookbook by JFE® friend Laura Kumin (and the award-winning Broadway show) invite us to a new look at Founding Father Alexander Hamilton and his life and background.
The True Meaning of (Jewish) Christmas
Even before she met her non-Jewish bashert (soul mate), Stacey discovered that Christmas wasn’t just a day for Christians, but rather for everyone who wants to spend time with people they love.
