Monthly Archives: October 2012

Detox Very Berry Smoothie

Yield:
2 servings


The holidays are over, and our stomachs can finally take a break from all the eating, and sitting, and eating. When I am feeling overstuffed from a few unhealthy days of Jewish food indulgence, I love to start a new day with this refreshing berry smoothie. The tang from the Greek yogurt plus sweetness of berries and orange juice really goes well together.

During the summer I like to freeze berries while they are in abundance, but you can also buy frozen berries in most grocery stories (Whole Foods and Trader Joes both have good options). I prefer using frozen berries over fresh so that you don’t need to also use ice to achieve the ideal smoothie consistency – frozen berries give all the frozen goodness without the extra water.

Prefer a tropical combo? Swap out 1 cup frozen berries for 1 cup frozen pineapple, 4 ounces of orange juice and 4 ounces light coconut milk. Same proportions for banana, flax seed and Greek yogurt as below.smoothie horizontal

Detox Very Berry Smoothie

Posted on October 10, 2012

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Roasted Beet and Asian Pear Salad

Yield:
6-8 servings


Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of yummy salad ingredients – mixing the crisp, fruity flavor of the Asian pear with the earthiness of roasted beets and sweet crunchiness from the candied nuts makes for a truly satisfying salad experience.

Want to take this salad up a notch? Sprinkle some goat cheese crumbles on top if you are serving with a dairy meal.

Roasted Beet and Asian Pear Salad

Posted on October 3, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

‘Tis the Season…of Pumpkin!

The only thing I love cooking with more than pumpkin is mascarpone, so when a reader asked last week to “keep the pumpkin recipes coming,” I was more than happy to oblige.

I’ve put together a list of pumpkin-rific Autumn recipes that will take you from breakfast to dinner and dessert too.

Paula’s Pumpkin Bread (pareve)

Pumpkin Challah (pareve)

Pumpkin Black Bean Soup (dairy)

Pumpkin Mac ‘n Cheese (dairy)

Pumpkin Lasagna (dairy)

Cheesy Pumpkin Quinoa Stuffed Peppers (dairy)

Stuffed Pumpkins (meat)

Pumpkin Swirl Brownies (dairy)

Pumpkin Cupcakes (pareve)

Pumpkin and Sour Cream Puddings (dairy)

 

Posted on October 2, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy