Tag Archives: healthy

Honey Whole Wheat Challah

Yield:
2 small loaves, or one large loaf

honey whole wheat challah

Dreaming up crazy flavors of challah like pastrami sandwich challah, balsamic apple date challah or gruyere and pesto stuffed challah is one of my greatest joys as a baker. But sometimes I do long for a simpler challah, and have even been known to make whole wheat challah. Yes, it’s true. I hope you were sitting for that.

challah-yum
I use a half whole wheat, half all-purpose unbleached flour ratio when making my whole wheat challah. Yes, you could try to use all whole wheat flour, but challah is supposed to be light and fluffy, and whole wheat flour is simply more dense. Because the whole wheat flour is denser, I make sure to be particularly patient when letting it rise: for the first rise I allow 4 hours, and for the second rise another 1 1/2 hours. It may seem like a lot, but the result is worth it. My mother-in-law even commented about this challah, “this is sinful.” Whole wheat challah? Sinful? Well, I will take it. And especially from my mother-in-law!

challah-yum2

I also like to add ground flax seed in the challah for a little extra dose of healthiness which is impossible to detect. And inspired by the beautiful, Israeli challot of Breads Bakery, I love to add pumpkin seeds, whole flax seeds, oats, sesame seeds, black sesame seeds and even sunflower seeds on top for a fun and healthy crunch.

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This honey whole wheat challah is perfect for Rosh Hashanah. And instead of a savory topping like the ones I just mentioned, you could add a sprinkle of cinnamon sugar on top for an extra sweet, and healthy, new year ahead.

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Honey Whole Wheat Challah

Posted on September 18, 2014

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

Healthy Spinach Latkes

Cook:
30 minutes

Yield:
20 latkes


Holidays in general are not very easy on the dieting sector, but when you think about it, nothing beats Hanukkah. Basically we have eight days in a row where its traditional to eat fried foods. And so we start the meal with fried carbs, cap it off with deep fried dough, and probably spend weeks dreading the scale.

Tradition is great, and I am all for it, but there is also a mitzvah to take care of yourself, and I think that eating healthy is way up there on the list of ways to take care of yourself. And while I am not suggesting we all boycott every form of fried food this Hanukkah, a great way to stay healthy and eat healthy is to follow one of my most important dieting tricks: combat delicious and tempting food with delicious, but healthy food.

The challenge, for me, as a perpetual dieter as well as a cook, is to come up with a recipe that is within the spirit of Hanukkah, but won’t cause a bad case of “scale fear.” I think, if I do say so myself, that I succeeded amazingly with these spinach latkes. It’s pretty sad the way spinach gets such a bad rap among vegetables. I think it’s delicious, and I let it shine in this recipe.

This recipe comes together in a frying pan, but don’t let that fool you. This latke recipe is super healthy…and yet totally delicious. Make sure to have enough on hand for the non-dieters. They might just love them as much as I do!

Miriam Pascal blogs at Tales of an Overtime Cook.

Healthy Spinach Latkes

Posted on December 13, 2011

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

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