A gluten-free Yom Kippur break-fast might be a welcome change for those avoiding gluten, or folks seeking lighter fare. The following recipes are either grain-free or gluten-free riffs on all of the Yom Kippur classics!
Gluten-free brownies–when made without those unpredictably tricky gluten-free flours–is the kind of dessert that speaks to me: fudgey, rich, and above all, very easy to make.
Get creative this Passover with some vegan, gluten-free and kosher-for-Passover fruit and nut bars! Dense and chewy, they’re similar to Lara bars. They’re packed with dates, which are full of natural sugar and potassium. The combination of nuts, dried fruit and coconut will be sure to keep your “hanger” at bay. If you’re like me, snacks like these come in handy as a mid-morning snack–breakfast only gets you so far.
One of the greatest Passover challenges is undoubtedly what to eat for breakfast, besides just matzah with butter (as delicious as it may be).
Passover desserts can be a real bummer. But coconut macaroons, especially when drizzled with dark chocolate, are moist, chewy and absolutely delicious. Did we mention how easy they are to make? No special equipment – just a bowl, spoon and baking sheet.
Veering off the matzah path towards plenty of fresh veggies is an easy way to stay healthy and feel satisfied during the eight days of Passover. I like to serve vegetable soups to take the edge off that inevitable and inexplicable hunger we sometimes feel when we have, uh, matzah belly. Eating plenty of fresh greens takes the cue from one of the Hebrew names for Pesach, Chag Ha’aviv, or spring festival. With symbols of rebirth and new beginnings front and center on the seder plate, consider including green veggies and herbs as often as possible.
My little sister April and I loved to play a game called “Big Sister Little Sister.” Whoever was the big sister would make an elaborate snack for the other. The little sister also got to be the royal princess for the evening and would lounge in my parent’s bed—our magical fortress. We were not really allowed to be in my parent’s room or eat in their bed but when they were out, the house was ours and their bed was our castle. When it was my turn I would create elaborate dishes that I meticulously prepared, after all I was 9.
Oh, the comfort foods of Thanksgiving are so wonderful. Except maybe if you must keep a restricted diet for medical reasons. Then it can be a source of anxiety, or maybe even sadness.
I never try new dishes when I am serving guests. But last year I found myself at the market just days before Rosh Hashanah and spotted the most beautiful leeks. While leeks are not an ingredient that I cook with often, they were calling out to me and I knew I needed to use them for our holiday meal, even despite my fear that the dish might be a huge flop. The recipe was a big hit with all fifteen of my guests and so I wanted to share this simple, symbolic and delicious side dish.