/RECIPE/ Cold Sesame Carrot Noodle Salad


January 21st 2015

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You can find this uber healthy and very tasty recipe right here.

I made this one with some great expectations – Tamar has some fantastic recipes. And my expectations were not let down! I was nervous part way through though, so make sure to read this post all the way through see what threw me.

I had a lot of fun using my julienne peeler and making veggie noodles. With the first carrot I peeled to a point and then the carrot was too thin which cause my peeler to hit the cutting board. But with the second one I treated my carrot like a square log. I would peel side 1 then turn, peel side 2 then turn, peel side 3 then turn,  peel side 4 and go for another rotation. That way I made my round carrot was turned into a “square log” this meant I ended up with a really small, thin “square log”. Much less excess.

So, what was it that threw me on this recipe. So I had shredded my carrot noodles (which I was very pleased with) and then I moved into dressing mode. And this was all moving along nicely, with the smells of ginger and garlic going on in the kitchen. I added the tahini and the process was still going as expected. That was until I added the soy sauce. Then my dressing seized up, starting to separate, and reminding me of brown gravy. Nervous. I thought that I had ruined it! But I kept plowing through with the directions. I whisked in the water, maybe a little bit more than the recipe called for until it was smooth and creamy. Perfect! So keep following through and yours will turn out great to! Make some, post your pic on instagram, and make sure to hash tag it #coldsesamecarrotnoodlesalad.


A Recipe Inspired By Parshat Bo


January 20th 2015

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At Rosh Hashana, I started a blog, Neesh Noosh: A Jewish Woman’s Year Long Journey to Find Faith in Food. Each week, I create a recipe inspired by the weekly Torah portion and what’s in season at my farmers market.  This week, in Bo, the remaining three plagues—locusts, darkness and the death of first-born sons–are inflicted upon the Egyptians. While Egypt was shrouded in darkness, “all Israelites enjoyed light in their dwellings” (Bo, 10: 23).  How, despite the plagues and the continuing hardening of Pharaoh’s heart, did the Israelites live at the precipice of freedom and eventually gain freedom?

The Sefat Emet teaches that “God had already placed in Egypt hidden treasures that Israel had to take out. . . . When they clarified the lights that came out of such a place, they would go on to live [and shine] throughout the generations.” (The Language of Truth, Translated by Arthur Green, pgs 93-94).

Led by Moses, they embodied light and strength for both their liberation and the birth of the nation of Israel.  According to R. Levi, Israel was “no more than a heap of barren rocks. But, after they left Egypt, they became like a flourishing orchard of pomegranates.” (Sefer Ha-aggadah, p.71). The recipe that I created for Bo is inspired by the concept of finding light and strength in darkness, as well as the Israelites transformation.

The dish is made with slivered almonds, beets, black quinoa and pomegranate seeds, served in a narrow dish to represent the constriction of Egypt. Aviva Gottlieb Zornberg expands upon the Sefat Emet’s teaching, explaining, “redemption from Egypt (mitzrayim) is a freeing from the “narrow places,” the meitzraim, the straits of the soul, into an expansiveness in which all potential is realized” (The Particulars of Rapture, p. 197).

The almonds are covered—like hidden treasures in darkness— by beets and black quinoa. The beets are plain—like the barren rocks that the Israelites were in Egypt. The quinoa is topped with a sour, spicy sauce, as a reminder of the bitterness of life in Egypt. One end of the dish is piled with pomegranate seeds to symbolize the Israelites transformation to a “flourishing orchard of pomegranates” after their departure from Egypt.

We each have a duty to fulfill our potential in the world through mitzvot that bring the light of Torah to the darkest places of the world. The Israelites journey from confinement in Egypt can inspire each of us to be lights of righteousness in the face of suffering and affliction today. We flourish, like the Israelites, when we do such acts.

Get my full recipe for Quinoa with Roasted Beets and Pomegranate Seeds and bring a little of Parshat Bo to your Shabbat table.

Photo Credit: Eli Ungar-Sargon


Kosher Chef Wars: Quinoa Style


January 20th 2015

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Quinoa has been gaining popularity over recent years for its grain-like quality and high protein value. It is quite simple to make, and can be prepared like a couscous or rice recipe. Stir-frying quinoa is the ultimate way to add tons of flavor quickly.

We asked two top kosher chefs to share their favorite way to prepare quinoa. Chef Yosef Schwartz of Hassid+Hipster, based in South Florida, shared a new technique in prepping quinoa. Chef David Kolotkin of The Prime Grill shared a savory quinoa pancake.

Vote and Win: Email [email protected] or comment below to tell us your favorite quinoa recipe and vote to crown a winning chef of the Kosher Chef War: Quinoa Style.  One winner will receive a $50 product pack prize from Eden Foods.

You can also submit your own quinoa recipe here and it could be published in a special online post!

Recipe #1:

Tomato Soup with Toasted Red Quinoa

Tomato Soup with Toasted Red Quinoa created by Chef Yosef Schwartz of Hassid+Hipster.

Hassid+Hipster is a unique concept, bringing modern, innovative foods and techniques to the kosher market, holding pop-up events and sandwich markets around the US. Born in Brooklyn and now doing pop-ups in Miami, LA, and Jerusalem. Hassid+Hipster strives to bring the best in kosher dining to cities around the world using both local talent and ingredients.


Recipe #2:

Quinoa Pancakes

Quinoa Pancakes created by  Chef David Kolotkin. This recipe is excerpted from  The Prime Grill Cookbook.

Chef David Kolotkin is the executive chef of Prime Grill Restaurant in NYC. A passionate and innovative cook, he is responsible for revolutionizing kosher cuisine and introducing kosher consumers to a high-quality kosher beef.

Don’t forget to VOTE by emailing [email protected] or commenting below with your choice of who the winner of this chef war should be.  One random voter will win a selection of quinoa and other edible treats valued at $50 from Eden Foods!!

Here is the link again to SUBMIT YOUR FAVOURITE QUINOA RECIPE! Your recipe could be published in a special online post!

Joy of Kosher Late Winter MagazineAs seen in the Joy of Kosher with Jamie Geller Magazine

Purim (Late Winter) 2015

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/RECIPE/ Fig Walnut Cookies


January 20th 2015

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SCRUMPTIOUS is all I have to say about these cookies! They are a great “adult” cookie, the kids might be hunting for the chocolate chips to no avail. The spice combo is perfect, the cinnamon is nicely warming and the clove comes for a nice background kick.

The ingredients needed for this recipe.

I did deviate slightly from the recipe this week. I ended up substituting the Margarine. I actually don’t own any margarine…. I can’t even remember the last time I had it in fact. I know it could sound ridiculous to some, I can hear it already “how in the world do you keep a kosher kitchen without it?!?!?!” My secret weapon is Coconut oil or Coconut butter. My mainstay though is the coconut oil. I use it in everything from pie crust to, biscuits to, well, these cookies. :)   And they turned out wonderfully. I see the coconut oil as a much healthier alternative to margarine. Just because I keep Kosher does not mean I need to compromise my health. So with the coconut oil I get the best of both worlds.

But enough of my soapbox, you want to know about cookies. Fig Walnut ones to be exact. The recipe is straight forward and easy to follow and did I mention yet, they turned out GREAT! However I did find that I didn’t need to press down the cookies to flatten them when they came out of the oven. They were just fine.

One person that I served them to can’t get enough! Its a cookie that is reminiscent of a Fig Newton, YUM! Thats a little lighter, and the crunch of the walnut  – Mmmm! makes this cookie amazing. You really should try it! Then let me know what you think about it! Don’t forget to take a photo of it to post on instagram – use the hash tag #figwalnutcookie for this recipe.


Week {12} Recipes


January 19th 2015

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This week’s recipe are……………

Salad with Roasted Garlic Dressing and Toasted…

Dry Rub Roasted Spare Ribs

Kale and Potato Hash With Fried Egg

Smoky Chicken and Sausage Stew

Green Tea Cookies

Brazilian Style Coconut Truffle Cupcakes

Grapefruit Salad with Candied Pecans and Avocado


Looks very interesting….hmmm maybe I’ll branch out and make something that I wouldn’t normally pick….


Tu B’shevat And The Seven Super Foods of The...


January 19th 2015

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Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is observed this year on February 4th, 2015 on the Western calendar. This is the day when trees in the Land of Israel officially wake up from their winter slumber and begin blooming and bearing a new fruit cycle.

In our home we find it especially meaningful to eat something from all of the Shiv’at HaMinim, seven species of the land of Israel – wheat, barley, grapes, figs, pomegranates, olives and dates – that have a special significance in Judaism.

Tu B’Shevat, a real event in Israel – gets little play around the world. To help get you hungry to celebrate with your family try beloved Israeli Master Chef Tom Franz’s Shivat Haminim inspired recipes.

Watch us make and taste:
Moroccan Frena Bread
Salmon Waldorf Salad with Yogurt Silan Dressing
Yogurt Silan Pancakes with Whipped White Chocolate Ganache and Sheva Minim Fruit Salad

Ooooooh, I am so so sorry and so so sad that you weren’t there with us, at the City of David, under the shade of the olive trees, to taste the bite of heaven that is Tom’s food. But we videoed the entire thing for you. So watch and learn and make your own Shiv’at HaMinim, Tu’BShevat feast for your family this year!


What’s In A Casserole? *Giveaway*


January 16th 2015

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That which we call a dish, by any other name would be as comforting.

A casserole is defined as a stew that is cooked slow in the oven. It also refers to the cooking pan that can be used both in the oven and as a serving piece. No casserole does the job better than cast iron enamel cookware. With bright colors on the outside and an easy clean interior, they are my go to casseroles. I recently got a few from Emile Henry, large lasagna size pieces and smaller round pie pans pans. I have found them both perfect for making large layered casseroles, sweet and savory pies and even simple stuffed mushrooms cooked in wine.

The added bonus of cast iron enamel is that you can get them to match your color scheme, not just of your kitchen but to separate your meat and dairy cookware. I feel colored cookware was a real win for the kosher cook and I was grateful to receive blue and red dishes from Emile Henry, perfect for my kitchen.

You can of course use these casseroles to make kugels, but I think the defining difference between the two is that kugels are side dishes while casseroles are mains or even complete meals. Check out this new casserole I created using polenta and vegetables. I made it dairy at first with beans and mushrooms and my family loved it, but we all felt it didn’t really need the cheese, so it would be a great vegetarian entree/side dish to serve at a meat meal.

Here you can see my Emile Henry pie dish in action with a Chocolate Pecan Pie that is oh so decadent for a special dessert.

Now our friends at Emile Henry are letting you win!! Enter her to win a matching set, 1 lasagna pan and 1 au gratin pan and get comfortable with casseroles are winter long.

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Cooking With Joy: Beer Braised Top of The Rib


January 15th 2015

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We loved this recipe! I love cooking with beer, I love it so much that I put one in my cholent every week! Beer ads a depth of flavor and sweetness that makes people say “hhmm, what is that”? Hubs was a big fan of this recipe just from the name “Beer Braised Holiday Top of the Rib”, beer and meat, what could possibly be bad?

The brown sugar, cumin and coffee seared into the meat made a really great crust. The carrots and parsnips basting in the pan drippings and beer made them extra sweet and luscious. Even though the veggies held their shape, they almost had a creamy texture to them. They became so sweet from their natural sugars and the beer.

One of Hubs favorite parts was the braised garlic. He smashed some of the cloves and spread them onto bread; the taste was out of this world! We served this roast with rice to soak up the gravy and loved that the veggies were a built in as a simple side.


Beer-Braised Holiday Top of the Rib page 203
DRESS IT DOWN Slow Coker Beer Braised Top of the Rib

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.


5 Easy and Elegant Weeknight Pasta Dinners


January 14th 2015

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We all have those nights when we crave pasta, or at least a satisfying and quick meal.  Tuesdays are my 5-minute dinner days, I just can’t bring myself to stay in the kitchen for very long.  I’m not sure why, but we all have those days and a great solution is a pasta dinner.  Everything in moderation, including carbs, is my motto so why not treat yourself to an easy meal without compromising nutrition by way of pasta.



Beef Sukiyaki with Noodles: This is a 30-minute meal at its finest.  Drenched in flavor, but not calories, the beef and spices and perfectly supported by a bed of noodles.


Non Dairy Creamy Pasta: A grown-up version of one of my favorite dishes as a child.  My aunt used to make hers with peas and crunchy bits of leftover steak, delicious–but this version is much more sophisticated and chock full of root veggies.


Pasta Salad with Chicken

Bow-Tie Pasta Salad with Chicken:  Take last night’s pasta and repurpose it for today’s lunch or dinner.  A quick pesto and some grilled chicken keep this salad light and flavorful.


Pecorino Baked Penne

Penne, Broccoli and Pecorino Bake:  This would make for a great weeknight dinner if you’re entertaining.  After you boil the pasta, just put the rest of the ingredients into a ramekin and voila an elegant pasta dinner.


Creamy Ziti:  A famous Geller Family recipe, Jamie shares her favorite and fast recipe for ziti.  It’s so simple, but so incredibly delicious.


Check out more pasta recipes here!



Vodka, Not Just for Drinking


January 14th 2015

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The world of alcohol is celebrating. As you wander through the shelves of bottles, you discover colorful surprises and types of drinks, mainly the kind you have never heard of before. Because people are trying to avoid artificial colorings, we are exposed to bright, colorful bottles and tons of flavor infusions.

Vodka in particular shakes up memories and old tastes for me and my family’s old Polish kitchen. Always with vodka and pickled or baked red cabbage, depending on my father’s mood.

If he bought a can of sauerkraut, it would take a day or two for us to finish it all, but if he would cook cabbage, by the end of lunch all the contents of the pot would disappear as if it had never existed.

A new vodka bottle is enough to remind me of home, but after I cooked the cabbage with vodka and tasted it, not only was it delicious, it transformed the atmosphere to that of an old Polish village where people ate herring and cabbage with shots of vodka on the side.

If you love vodka as an addition to a drink, add some cold seltzer or fruit juice. I took it somewhere else.

Try my recipe for Vodka Braised Cabbage

Translated by Elle Somogyi


Spotlight On Gluten Free Around The World ...


January 13th 2015

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We met Aviva two years ago when she came out with her first cookbook, The No Potato Passover Cookbook, read about it here.  We know Aviva likes to travel and her cookbooks combine her passion for food and travel with foods and pictures from around the world.  This time, Aviva takes us from London to Thailand and France, Israel, Ireland, Ecuador, Vietnam, Indian and more.  Showing us photos of her travels and sharing unique recipes that are Gluten Free Around the World.  Now you can take a trip around the world from your own kitchen with inspiration from Aviva’s travels, starting with a taste right here.

Aviva spent 3 months all over Southeast Asia which includes Thailand, Laos, Cambodia, Vietnam, Bali, Singapore and South Korea.  One month in North and Western India and Kashmir and a few weeks in Ecuador. In choosing the recipes for this cookbook, Aviva assures me that she only included recipes easily translated for home cooks in the U.S.  She compiled the cookbook choosing a variety of recipes from each region in which she traveled.  Of course, she says, “there was a bias on my part, I chose mainly recipes that were my favorite”.  She also included classic recipes even if not her own.

I asked Aviva if she learned the recipes she shared from locals or did she create them herself based on what she saw.  Aviva said, ” A lot of both. I took cooking classes in Dharmsala, India; Bali, Indionesia; and in Pushkar, India with locals, the rest was a lot of research, curiosity and observation. For kosher reasons I waited to get back to my kitchen to recreate recipes and did not do most of the tasting abroad. That is definitely a challenge for me when i travel but at this point in the game, challenge is my middle name and I thrive on that.”

Here are two of Aviva’s favorite travel stories:

On one of the many trips in the car in Bali, Indionesia I, as usual, try to make small talk with whoever is driving. In broken english my driver asked if I play any musical instruments and I told him that I took some drum lessons and could play a bit. He excitedly asked if I would go with him to his sisters house for a few hours and in his nephews garage band, I obviously accepted so we took a small detour back to his village where I met his whole extended family and rocked out to Guns and Roses for three or so hours.

My other favorite story also took place in Bali, Indionesia.

Spending three months away from home is difficult in some ways and one day I really missed painting and went out in search of a studio. Across the street from my hotel there happened to be an outdoor art gallery. I liked a lot of the art work and asked the owner if he knew of somewhere I could paint. He told me that his brother is the artist and if I liked he would pick me up on his motor bike and take me to his family home about 30 minutes away and I could paint with him there. Again, I accepted and we spent the day collaborating on an oil painting that I love! my friend and I met his family and invited them back to our hotel the next day to celebrate his daughters bday.

Gluten Free Crepes 

Pho (Vietnamese Noodle Bowl)

Lemon Meringue Tart (Gluten Free)

Now that you got a taste of the book, we know you want more, go to Amazon to buy it and enter here for your chance to WIN a copy!! Leave us a comment below and get more chances to enter with Rafflecopter.

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The Evolution of Jack’s Gourmet Kosher...


January 12th 2015

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In many ways, Jack Silberstein is like many young chefs living Brooklyn’s hip neighborhoods.  With his small beard, fashionable dress sense, and love of obscure meats, as well as his top-notch education at the Culinary Institute of America, Silberstein could be any trendy Brooklyn chef.  But there is one main thing that sets Silberstein apart: he doesn’t work in a restaurant kitchen.  At one point, Silberstein and his business partner, Dr. Alan Broner, were planning a kosher restaurant serving gourmet kosher cured meats, such as chorizo and Italian sausage that Silberstein had been developing.  But they soon realized that the items they had created could be so much more than just a deli.

Jack’s Gourmet hit the first grocery store shelves in 2010.  Starting with five varieties of sausage, plus corned beef and pastrami, Silberstein and Broner relied on word of mouth to get their products noticed.  At Kosherfest, Jack’s Gourmet handed out thousands of samples; besides for being the most talked-about company there, they also walked away with an award for Best New Product and interest from dozens of grocery store buyers.

Three years later, Jack’s Gourmet products can be found at over 300 grocery stores, including Costco, Shoprite and Kroger. The line has expanded to include frozen sausage patties, and a beef bacon called Facon, which is now the company’s most popular product. Chef Jose Edgardo Soto, the chef at Basil Wine and Pizza Bar, calls Facon “as close as you can get” to the real deal.

In the fickle and challenging food industry, the success of Jack’s Gourmet is nothing short of astonishing. “People see the product for what it is,” Silberstein explains. “It is a high-quality product delivered as promised. The sausages are made of chuck, the same beef you would buy to cook at home. It is simply ground with quality herbs and spices—no by-products, no fillers, no gluten and no MSG.”

“The whole food industry has changed tremendously over the past few years,” says Chanie Apfelbaum of the blog Busy in Brooklyn. Today’s sophisticated kosher shopper is willing to pay more for high-quality and unique items. Apfelbaum’s favorite new kosher products are Jack’s Gourmet frozen sausage patties. No matter how you cook them, she says, “the superior quality and taste will come through in your dish.”

And it isn’t just kashrut-observant foodies seeking out Jack’s Gourmet. Silberstein receives emails from Muslims thrilled to find pork-free sausages, people with celiac disease happy that the products contain no gluten, and plenty of people who just love the taste. But, he says, “one of our core groups has always been baalei teshuvah.” Sil-berstein jokes that rabbis have told him he is doing G-d’s work. “One Chabad House rabbi told me about a woman who wanted to start keeping kosher but couldn’t bring herself to give up bacon.” One day, the woman tried Facon, and, needless to say, she’s been keeping kosher ever since.

So, what’s all the hype over sausages? What is the difference between a Hot Dog and Sausage?

Many people wonder about the difference between a sausage and a hot dog. Technically, a sausage is any mixture of ground meat with fat and spices. Sausages are usually stuffed into casings, giving them that familiar link shape, but can also be shaped into patties. The hot dog is actually one type of sausage, most notable for its smooth texture and simple flavor profile. To make a hot dog, the meat (often scrap meat, which is why hot dogs are inexpensive) is emulsified, often with soy added as a filler. To get the same crowd-pleasing flavor and texture as a hot dog without the scrap meat and fillers, look for bratwurst, a mild German sausage, or kielbasa, a garlicky Polish variety.

As seen in the Joy of Kosher with Jamie Geller Magazine

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/RECIPE/ Turkey Meatballs


January 11th 2015

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This week I left the world of chocolate and sweets and went for a meaty recipe. I chose to make the Turkey Meatballs, mainly because the ingredient list was short (most of the items where already living in my pantry) and they sounded quick. This recipe sure didn’t disappoint!

The recipe was so simply – chop – mix – form – cook – serve. Easy peasy! I wouldn’t change a thing in the recipe for my personal taste buds, but there are those in my family who are not big fans of onions, in any form. So I made half of the batch without onions and the other half with them. Both turned out great!

I served these yummies up over some Basmati Rice – it was great! I also had an alternative idea, if you need a quick lunch or even a to-go idea. Take a pita and treat the meatball like a kebab. Insert the meatball into the Pita with rice add some salad if you’d like. Both ways tasted great and were not difficult at all. This was a quick and easy meat recipe and is worth repeating!


Your Guide To A Healthy 5 Day Detox


January 9th 2015

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For the last couple of weeks, we’ve been thankful, celebrated Holy miracles and marked the end of the secular calendar. We gathered with family, friends and coworkers around the table, sharing love, good conversation, and delicious food and drink; but who are we fooling? We also shared the imminent need to unbuckle our belts at the end of the meals and the urge to take a long, comatose nap.

Comes January, we’re tired, bloated, sluggish, and feeling off. Isn’t it then the perfect time to press the reset button, support our body and get its vitality back?

Helping our organs detoxify means removing burdening substances, while providing the right compounds –such as fiber, water, enzymes, amino acids, antioxidants and other nutrients–that our liver, kidneys, colon and skin need to do their cleansing jobs smoothly and to get rid of what we don’t need.

Try it out for five days, and see how you feel. Who knows, you might even want to keep it going for longer!

Here’s how it works:

For five days, avoid:

  • gluten (wheat, spelt, rye, barley. Use “tamari” soy sauce when using this condiment to avoid the presence of wheat)
  • dairy
  • alcohol
  • caffeine
  • refined sugar
  • artificial sweeteners
  • over-processed food (don’t eat anything that has ingredients you can’t picture in your head as food)

For five days, do:

  • Make sure you drink 8 cups of water (preferably between meals).
  • Eat lots of vegetables of as many colors as you can: try filling up your plate 75% full with steamed, raw, and/or roasted veggies or soups. The remaining 25% of your plate should have good quality protein and a bit of good fats. Try to eat a brassica vegetable (broccoli, kale, cauliflower, arugula, radishes, kohlrabi, cabbage, etc) and raw garlic every day. They are really powerful detoxifiers!
  • Enjoy fresh fruit, especially in the morning (whole fruit is better than fruit juice)
  • Eat good quality protein: eggs*, chicken*, turkey*, beef*, wild fish* (avoid tuna and farmed fish), beans, lentils, organic tofu or tempeh.
  • Consume good quality fats: avocado (fruit and oil), coconut oil, olive oil, nuts and seeds. Avoid vegetable or grain oils, and nix margarine.
  • Substitute sugar for raw honey, pure maple syrup or coconut sugar (or nectar) and only use them sparingly.
  • Choose whole, gluten free grains and pseudo-grains such as quinoa, forbidden rice or brown rice, buckwheat, millet, amaranth, etc, eating them only in moderation.
  • Try eating as many of these detoxing foods as you can: artichokes, apples, almonds, beets, lemons, green veggies, garlic, sea weeds, brassica vegetables and broccoli sprouts, cilantro, parsley and other fresh herbs, berries, fennel, and spices such as turmeric and cinnamon.

*preferably pastured

Get started with some delicious options:

Each one of the ingredients of this dish provides our body with amazing compounds needed during different stages of detoxing. Rich in phytochemicals, beets are great blood purifiers and overall body cleansers, while pineapple contains bromelain, a cleansing enzyme that improves digestion. Besides supplying fiber, fennel is a great source vitamin C and folate, a B vitamin that plays a key role in detox. With a long list of nutrients, phytochemicals and soluble fiber, apples are great detoxifiers. Arugula, and the rest of the brassica family contain high amounts of glucosinolates, which are converted in the body into two types of compounds that stimulate the liver’s detoxification pathways. Brazil nuts are rich in selenium, which is key to flushing mercury out of our body, and protecting our cells from damage. Kombucha is a fermented tea rich in probiotics, antioxidants and enzymes. It can be made at home or purchased at health food stores. Raw apple cider vinegar has many compounds, among them enzymes and prebiotics, and is alkalizing (yes, despite it’s acidic pH). This is a very flexible recipe, so feel free to add more veggies to it if you feel like it, and although I give you specific plating interactions, feel free to plate it as you like!

Lemongrass, garlic, lemons, ginger, turmeric, cilantro, cinnamon, are all phytochemical and digestive powerhouses. They’ve been coveted for centuries for their antioxidant, antiiflammatory, disease fighting and cleansing medicinal properties. And the best part is, that they aren’t only healthful, but delicious, as they lend their fragrance, pungency, flavor, color and deliciousness to this comforting, but sophisticated chicken dish. The slow cooker allows the flavors to develop beautifully, and gives you a break from the kitchen, but if you are shorter on time, place everything in a Dutch oven and cook covered in a 375 F oven for about 45 min to 1 hour. I usually double up the recipe and freeze one for the following week.

Find some other detox friendly recipes in JOK in the following links (just make sure that if any of them call for soy sauce, use tamari–a wheat free version: