Just as hip chefs love to subvert classic dishes, so did the participants at this week’s Hazon Food Conference take a careful look at the “New Jewish Food Movement” that the conference helped birth and has supported over the seven years of its existence.
I am so vindicated. Gil Marks, Rabbi, Chef, Writer and literally a walking Encyclopedia (he wrote The Encyclopedia of Jewish Food!) told the crowd today that one only cooks with Italian flat leaf parsley. The curly kind is only for garnish. I have been saying this for years and I think there are a number of people in my life who thought I was crazy, a food snob, or both.
Live from the Hazon Food Conference! Just made a vegan hot toddy, pickled my own vegetables to take home, started mung bean sprouts, made Slash her own sweet orange beeswax lip balm, and… is that enough? Phew! I’m tired.
Alright, my friends, you asked for some of my healthy, vegan shortcuts and secrets. I won’t make you guys wait for the Healthy Family Healthy You book to come out in the beginning of 2014. I’ll give you some scintillating previews now…
Planning a healthy and vegan Thanksgiving, Chanukah, Xmas, Thanksgivukkah? You’re also invited to read this post if you do plan to eat turkey for Thanksgiving (or even ham for Xmas!). At my family’s table, I’ll be the only one not eating the turkey at Thanksgiving. All of my energy is going to go into making sure that everything else on the table is healthy, delicious, and relatively guilt-free! Also, I guarantee, having skipped the turkey and it’s “snoozey” effects, I’ll be the only one with energy AFTER the meal! If you want energy too, keep reading for recipe ideas!
Can you open cans and bags and pour ingredients in? Congratulations! You can make my short cut cholent! Prepare to be liberated from chopping, peeling, crying from onions…!
Drumroll…I’m back with lots of new writing to come…
Go to Jewish Food Experience dot com to hear about “Foraging in my Suburban Garden.”
There are two original recipes of mine to accompany the story… Both perfect for late summer, early autumn!
I present my first meal of the season, using vegetables from my garden!
Readers of my column know I’d been trying to get myself into gardening forever. Once I had my own backyard (and not a dark balcony), I really had no excuse. Except a total lack of knowledge and confidence…
You wouldn’t know it from the increasing number of Jewish farmers, CSA’s and humanely-raised kosher meat sources, but matzah is actually the only mitzvah that we eat today. Naga Bakehouse in Middletown, VT hand-shapes and bakes matzah made from local organic grains.