Healthy & Kosher

A few months ago I brought my daughter to the supermarket and she walked around asking for everything in sight.  Sound familiar?  When we got to the bread aisle, I figured I would let her choose which loaf to buy this week and she chose this gorgeous fresh baked pumpernickel bread.  She loves pumpernickel bagels and she vigorously shook her head yes when I asked if she would eat it, so I figured why not.  Fast forward three days and I had more than a half of a loaf left and couldn’t get my daughter to eat a single slice of toast.

I really hate to waste, so I knew I had to get creative fast.  I often make croutons with leftover bread and figured that these would actually taste really good in a hot split pea soup and they were phenomenal.

Salad with Pumpernickel Croutons

But I had a LOT of croutons and so I came up with a toasted bread salad filled with roasted veggies, it barely needed any dressing and my we could not get enough.  A little goat cheese just put it over the top, I am actually thinking of buying pumpernickel just to make it again.

Stuffed Roasted Chicken wtih Vegetables

Then I thought about stuffing, my favorite part of Thanksgiving.  If you haven’t tried pumpernickel stuffing you are in for a treat!  Filled with onions and apples, stuffed in a chicken or turkey or just cooked in the oven it is perfect for this time of year.

There is a popular Jewish custom to enjoy stuffed foods for Sukkot.   Stuffing is a perfect way to use up your leftover bread and follow this Jewish tradition with your family.

Counting down the hours until the fast is over? Planning what delectable foods you will display on your plate? Are images of gourmet meals, penne vodka, hamburgers and other random dishes splashing across your mind?

Well, despite what our minds are telling us what we want to eat in our starvation, here is a list of what foods we need to eat to refuel and replenish our nutrient stores.

Hydration

The clock strikes the end of the fast. Quickly, your hand reaches for that steaming plate of Sambusak and you ravenously consume 3 in 30 seconds. Hold on. The first thing you should be reaching for is a tall glass of refreshing water. Dehydration from a mere 2% drop in your body’s water stores is likely causing the headaches, fatigue, lack of energy, trouble concentrating and other symptoms you may be feeling. Coconut water may also be helpful in replenishing potassium levels, an electrolyte lost during your fast.

Fruits and Vegetables

We drank our water and now we are ready to fill our stomachs with something delicious, but what? Along with drinking water, we should reach for fruits and vegetables with high water content and easily digestible carbohydrates. Great choices are watermelons, grapes and honeydews with a nice salad. Try and avoid acidic fruits like grapefruits, which may cause stomach discomfort.

Complex Carbohydrates

Finally, if you’re still hungry, you prepped your digestive system to be ready for some real food. Great choices are complex carbohydrates like sweet potatoes, beans, chickpeas and whole grains. Not only will they refuel your energy stores, but also some of these complex carbs are high in body-loving nutrients like vitamin A, C, potassium, magnesium, folate and beta-carotene.

High-Quality Protein

Another important food group to couple with your dish is a high-quality protein. Not meant to sound expensive, high-quality proteins can be as simple and cheap as eggs. With 6 grams of protein and 9 essential amino acids, eggs take little energy to prepare and digest so they make an “egg-cellant” choice.

Pace Yourself

Along with hydration, another key component of the evening is to eat and drink slowly. Studies show it takes an average of 20 minutes for your brain to get the signal that you are full and satisfied. Avoid overeating and feeling sick to your stomach by taking the time to chew each bite.

I hope you had an easy and meaningful fast and with these tips, a healthier break-the-fast!

Here are some of my “go-to” recipes for a break-the-fast meal. I refer to them as the “Syrian-staples” since they were passed down through the generations of Syrian, Sephardic Jewry, and are sure to be found in Syrian Jewish homes, like mine and around the globe. I adjusted them slightly to be more healthful but still retain the Mediterranean flavor.

Sambusak

Mini Pizzas

Spinach Jiben (Spinach Souffle in Pie Crust)

We all want a sweet new year. So we start the year off right with honey cake and apple pie.  We slather our chicken and brisket with a honey glaze and dip our apples and challah in the sticky stuff.  Did you know honey has many health benefits?  Read more about honey and health in The Buzz About Honey.  Honey is rich in calories and this time of year it’s easy to lose count of those extra calories.  One of the best ways to get the most out of your honey is to start with an infusion.

When I discovered the power of infused honey I knew the possibilities were endless. The flavors you can add to honey means you don’t need to use as much, just avoid the temptation to eating it by the spoonful.  Once infused, you can enjoy in a cup of tea or use infused honey in any recipe for unbelievable results.

Citrus Ginger Honey

Here is my recipe for Citrus Ginger Honey, a favorite flavor that goes with almost anything, but is especially delicious with Asian cuisine.  I used this honey to make a Salmon Tartare that you can serve for your first course on Rosh Hashanah.  Everyone will be so impressed!  It is not quite raw, so you won’t scare off your Aunt (who won’t try anything new) and you can take some credit for delivering a healthy dose of Omega 3s along with the sweet taste of infused honey.

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When I first read Hadassah’s story about bread baking with Alan, I was so sorry I missed it.   I was really intrigued by no knead bread.  I kept it in the back burner and it took a few months to finally try it out for myself.  I wanted to make an olive bread, my favorite kind, so I found a recipe similar to Alan’s but that left out the salt.  My plan was to make it for Shabbat, but as I am prone to skim through recipes without reading the whole thing (I know, rule number 1, read through the recipe) the 18 hour rise time passed me by and on Friday morning after I already put the ingredients in a bowl, I discovered this bread would not be ready for Shabbat.

No Knead Olive Bread

Instead of chucking all the ingredients into the garbage I covered the bowl and stuck it in the fridge in the hope of something halfway decent for Sunday night.  To my surprise, it was the best bread I had ever made!

This bread looked and tasted like it came from a bakery, I could not get enough of it and I couldn’t believe how easy it was.  The following week I tried Alan’s recipe, starting it on Thursday so I could have it for Shabbat.  FYI – I used half whole wheat flour and added roasted garlic and rosemary.  No one could believe I made the bread.

 

No Knead Pizza

Around that same time I came across an article for No Knead Pizza.  The same person that helped popularize no knead bread, and inspired my olive bread recipe just came out with a new book.  Jim Lahey owner of Manhatan’s Sullivan Street Bakery is the author of My Bread and now My Pizza.  I tried the pizza dough recipe and it was the best pizza I ever made.

No Knead Whole Wheat Pita

If it could work for pizza it might work for pita.  I now make a batch of this pita every other week and it just sits in the fridge for me to make as much fresh pita as I need each day for up to two weeks. This recipe is half whole wheat.

No Knead Challah

I did try a few No Knead Challah recipes, like this one, and they were okay, but not quite challah.

100% Whole Grain No Knead Bread

I also tried a 100% whole grain bread from Mark Bittman. While everyone at the table loved it, it is still a work in progress am and I will keep you posted as my journey with no knead bread continues.

I love to BBQ. I grew up in Florida where we took year-round grilling for granted. Right now I don’t have my own grill. I live in an apartment and they are not allowed. My family and I suffer through BBQ withdrawal symptoms during the winter months and have to beg for invites come summertime. When we decided to make this month’s Kosher Recipe Link Up about grilling, I realized that many of you out there, like me, don’t have a grill either, so I will just have to give you something that has the taste of BBQ without the actual grill, the best part is, it is an all year round recipe no matter where you live.

There are two ways to get a BBQ look and taste. The first is a grill pan, one of those heavy cast iron type pans that take up two burners (like the one pictured here from amazon), one side is a griddle and one is a grill. Those are the best, but mine I made dairy to make grilled veggies with dairy meals when I had the use of an outdoor BBQ. Now I have to get a meat one. Until then, I use option 2, the broiler with a broiler pan. The pan allows the drippings to fall down and the broiler gives a char just like the grill. That is how I made this flavorful Cilantro Grilled Chicken with Lime, healthy and delicious offering only 225 calories a serving using boneless chicken thighs. They are so juicy and don’t dry out as easily as the breasts (which would only save about 20 calories anyways) and are still skinless and boneless. I know you will love them!

Here’s a bonus recipe.

You should also try my Adana Kebab, ground lamb shish kebab made in the broiler with excellent results.

Do you have any indoor Grilling tips to share?  Make sure to check out the other recipes below form the Kosher Recipe Linkup.

When my son stopped eating fruit, I caught an awful case of mom-guilt. Where had I gone wrong? Fruit had always been a lunchbox staple and a go-to afternoon snack. But suddenly I was competing with Three Musketeers and Kit Kat. A few days later, I passed by a juice bar and it hit me like an apple. I needed to be smooth, rather than smart.  So I started freezing my fruit and blending smoothies for my family. Whether you are looking for breakfast on the go, a boost for your workout or fighting a cold, smoothies are the way to go. It takes 3 minutes to prepare and less to clean up. The flavor combinations are as wild as your imagination, so let’s drink to your health!

Peanut Banana and Chocolate  — Protein Power

Agave, a natural sweetener, has a mild taste and dissolves well. It’s sweeter than sugar so a little does a lot. Hemp powder is high in protein and Omegas. Both can be found in health food stores or the health food aisle of your grocery store. High in protein, 320 calories, the perfect post exercise meal.

Green Tea, Basil and Strawberry  –  Wake Up Call

All smoothies are best prepared immediately before serving, otherwise the smoothies will separate.  This one is perfect for the morning pick me up with the antioxidant filled green tea and coming in at only 110 -180 calories based on whether you include yogurt or not.

Ginger Citrus Blast — Immune Booster

If you prefer less pulp use only the juice from the fruit.  This one is filled with citrusy orange and lemon for extra vitamin C and don’t forget the ginger. With 250 calories it is sure to blast away any summer germs.  (substitute the honey with artificial sweetener to reduce calories)

What is your favorite Smoothie?

Although called rice, wild rice isn’t rice at all. The black strands are actually a seed of a type of marsh grass. It is a hearty grain that takes about an hour to cook and has a slightly chewy texture and a nutty flavor. Often used as a mix in with other rice or grains, it is surprisingly good on its own.

Wild rice is a healthful alternative to regular rice and other grains. 1 cup of cooked wild rice has 165 calories, 6.5 g protein, 3 g fiber and good amounts of iron and copper. It is high in B vitamins as well as potassium and phosphorous — it is even considered a complete protein. It actually wins out over brown rice which in 1 cup has 216 calories, the same 3 grams of fiber and only 4 grams of protein.

The chewy texture provides versatility to use this grain in everything from salads, to side dishes and soups. It is also a helpful weight loss tool. Cook up a big batch of wild rice on Sunday and turn it into a new dish every night of the week that will be filling and nutritious.

Wild Rice with Carrots and Beets

I love Jamie’s Rosh Hashanah Simanim recipe for Wild Rice with Carrots and Beets. Clocking in at 200 calories a serving it is colorful, tasty and filling anytime of year.

Wild Rice with Dried Apricots & Pistachios

For a sweeter taste, try this Wild Rice Recipe with Apricots and Pistachios, it serves 6 with 178 calories each and 6 grams of protein.

Wild Rice and Mushroom Soup

If you like a rich, hearty soup, try this Mushroom Wild Rice Soup or just keep it simple add wild rice to any salad, I love to mix it in with my tomato basil salad this time of year.

More Wild Rice Recipes

Wild Rice Pancakes

Avocado Stuffed Salmon with Wild Rice

Wild Rice with Mushrooms and Chestnuts Stuffing

I was inspired when I made Portobello Mushroom Pizzas for my kids and they gobbled it right up.  Then I saw Melinda post a recipe for a Cauliflower Crust Pizza and I thought there must be something here.  Sauce and cheese are good on just about anything.  What else can we use as a pizza crust that will be lower in calories and offer more nutrients?

I love veggie topped pizza.  Back when I worked for the Center for Science in the Public Interest on their Nutrition Action Healthletter, we did a study on the calories and fat in restaurant pizza.  We found that vegetables not only offer added nutrition, but usually displace some of the cheese, offering a lower calorie slice.  So when ordering out or making it in I always go heavy on the veggies.  My kids didn’t really know what plain cheese pizza was until they started getting slices at birthday parties – and then they complained about not having any mushrooms, broccoli or spinach on top!  My kids don’t really do salad, so I love that they get everything they need in one slice.  Sometimes we even get broccoli, spinach and mushroom pizza for a real treat.

At home, we use everything from tortillas to focaccia bread when I am too lazy to make pizza dough, but it turns out that the veggies we love on top of our pizza work equally well on the bottom.  The trick is paying attention to the cheese and/or breadcrumbs in order to really save on calories.  A regular average slice of cheese pizza from your local pizza shop is about 300 calories, 39 grams of carbs and 10 grams of fat.  And remember most of us probably don’t stop at one slice.  So, let’s see what we can make at home to satisfy a pizza craving, but minimize the calories, carbs and fat.

Cauliflower Crust Pizza

Melinda’s cauliflower crusted pizza (inspired by a paleo diet recipe) cut the carbs but not the calories or fat.  One fourth of the pizza (roughly equivalent to a large slice) is 280 calories,13 g carbs and 18 g of fat.  By cutting the cheese in the crust by half you still have a great slice of pizza, and bring the calories down to 130, the carbs to 5 g and the fat to 9g.

Zucchini Pizza Bites

The Rosiest Cheeks inspired me to make these Zucchini Bites to replace the more common bagel bites.  These are so cute and smart and don’t need the breadcrumbs (which would add a lot of carbs).  A typical serving of bagel bites includes 4 pieces which have 190 calories, 5 grams of fat and 26 grams of carbs.  Four of these Zucchini Bites have 75 calories, 3 grams of fat and 8 grams of carbs.

Bratkes Pizza

I decided that if cauliflower could make a great pizza crust, so could broccoli. I tried this pizza recipe based on my Broccoli Latkes (Bratkes).  They are pan fried so the calories are a little higher but are filled with nutrients, 1 large pieces has 200 calories, 12 g of fat and 1 g of carbs.

Portobello Mushroom Pizza

And don’t miss my original inspiration for this article, Portobello Mushroom Pizzas, each with only 100 calories, 6 grams of fat, 3.4 grams of carbs.  Serve with soup or salad and enjoy.

For more on the Nutrtion Action Healthletter Pizza Study http://www.cspinet.org/new/pizza_051702.html

Today we introduce the first Kosher recipe linkup.  We have gathered together the best kosher food bloggers on the web to share some of their favorite frozen dessert recipes.   Every month we will choose another theme, share a recipe and a linkup to all our blogger friends who are also participating. We know you will love it!

This morning Jamie shared her recipe for a Strawberry Soda Float, so refreshing and easy to make!  I wanted to post my new favorite popsicle, Homemade Frozen Fudge Bars.

I have been making popsicles for my kids for years.  We blend a bunch of fresh, overripe fruit and stick it into popsicle molds, I love this mold where I can use real wooden popsicle sticks, they don’t break as easily and they feel store bought.  While using fruit is still the healthiest option, sometimes you just need a little chocolate.  These refreshing frozen fudge bars are a combination of soy milk, cocoa powder and sugar.  These treats are easy to make, pareve and under 100 calories!  They really satisfy that chocolate ice cream craving in a low calorie dessert that can be made even lower by using artificial sweetener.

I also tried adding different toppings, chopped peanuts or mini chocolate chips work well if you need a little something special inside your ice.  As for me, I like it just the way it is.  Smooth, cold and filled with creamy chocolatey goodness.

90 Calorie Frozen Fudge Bars

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I told you last week that I am trying to pay more attention to what I eat these days, not just to health, but to calories for weight loss.  I’ve been very happy with the new app, My Fitness Pal.  One of the things I notice most (when I’m paying attention) is I am a picker.  I pick the food off my kids plates when they say they are done.  My son hates his crusts, I love them.  I pick a spoonful of rice or two to make sure it is ready, not sure why a few grains can’t do.  I pick a few forks full of pasta just to be sure it is al dente.   I rack up the calories before even sitting down to dinner.  Sometimes I am full by the time I sit down and I still eat more.

It’s time to pick without packing it on.

Whenever my 3 year old daughter helps in the kitchen she loves to pick, too.  So I try to have cut up fruits and veggies for her.   She loves cucumbers.  She eats and I can cook.  I realized that could work for me, too.  I started to cut up all sorts of veggies, carrots, celery, and my current favorite, peppers.  I keep them sitting on the counter so if I have the urge to munch it is a no brainer.  Just be careful.  The other day, I had a pile of peppers for fajitas and my little girl kept coming over and grabbing a few.  All of a sudden her face turned red and she made a funny face, coughed and asked for water, that is when I realized she ate a jalapeno, now she won’t try green peppers.

Anyways, my suggestion is to prepare healthy snacks to have easily accessible, and remember if you are trying to lose weight you have to focus not just on healthy snacks, but low calorie ones.  One red pepper is only 35 calories, that is my go to right now.  What’s yours?

I have long been intrigued by the lotus root.  This odd looking root vegetable, when sliced, shows off a beautiful pattern that is a gorgeous garnish.  I’ve seen it in soups and stir fry dishes and wanted to try it at home.  I recently read about Baked Lotus Root Chips.  I am a huge fan of all sorts of vegetables chips, check out my article from last year when I made carrot, zucchini, kale and butternut squash into tasty snackable treats.  Now it’s time to try the lotus root.

When sliced and baked or fried, it is not only beautiful, but one of the tastiest crunchy snacks I have had in a long time — even without any seasoning.

Lotus root is native to Asian countries as well as to parts of New Zealand.  The root or rhizome is actually the stem of a plant that grows in the mud of a pond or river.  It can grow 4 feet tall rising out of the water to show off its elegant lotus flower that is revered by Buddhists.  The entire plant is edible from the flower to the seeds to the root.  They make teas and medicinal powders all from this one little plant and it is considered a “cooling” food that restores balance to the body.

The root is somewhat akin to a potato or taro root and can be used in cooking in much the same way.  In Asia it is even known to be pickled and served with salads (I will have to try that next).  It is also rich in fiber, vitamin C, potassium and many b vitamins.  While calorically it is the same as a potato, the lotus root has more than twice the fiber and Vitamin C.  They also look scrumptious on the side of a plate or on a platter.

When I made these chips, I baked them with a little curry, cumin and salt and cooking spray and they were best served fresh and crispy from the oven.  I also tested a few fried in oil just to know the difference and they were outrageous!  Plain or spiced with some cumin, curry powder or seasoned salt, the lotus root makes a tasty treat for anytime.

Baked Lotus Root Chips

I am a Registered Dietitian.  I went to school to learn all about health and nutrition and how food can make us sick and how food can help us feel better.  My job as a Dietitian has been to help others learn how to make healthy choices.   We advocate integrating whole grains and lots of fruits and vegetables into a healthy diet, in moderation and with variety.  However, even the best of us can lose their way sometimes.  Even though I know what to do, it doesn’t mean I always do it.

When people ask me why I chose Dietetics, there were a lot of influences, but one was the fact that I was a chubby kid.  My diet crazed parents started me at the tender age of 3 on my first diet.  It’s too late to call child services, so I guess I turned out okay.  I did learn to watch what I eat early on.  And I never stopped.

I have maintained a normal weight up and down five pounds without giving it much thought since I was a teenager, never quite where I wanted to be, but normal.  But recently, I stopped watching.  After three kids, living in New York City and a change in lifestyle (working full time) I am less active, getting older and just can’t cheat on sweets the same way I did before.  That doesn’t mean I am going to give up my chocolate or not enjoy a nice meal out once in a while, but I have to start paying attention again.

Eating healthy is important, but it is not enough to lose weight.  To lose weight we have to eat less calories.  Healthy foods can still have a lot of calories, think nuts and avocado.  I downloaded a popular app, My Fitness Pal, and it makes keeping track and paying attention to what you eat so easy.

Gone are the days when I was in school, looking up in books (remember those?) the calorie information for everything I ate, spending hours analyzing recipes.  This app is on my phone, so it is with me everywhere I go.  All you have to do is plug in your personal data, height, current weight, ideal weight and it does a pretty good job figuring out how many calories you should eat.  Then use it throughout the day, every time you eat.  Use it to plan what to eat and watch how you do all day.  It helps you make the decision between one or two slices of bread.  Do I really need to butter my toast for an extra 100 calories?  Or should I save it so I can enjoy two chocolate truffles after dinner?

I haven’t gotten on a scale yet, I need to get one of those, but so far I feel good and know that I am on the right track.   The one trick is, you still have to know how to eat healthy.  You still want to get whole grains and fruit and vegetables to help you get your nutrients and you don’t want to walk around starving because you chose a bag of potato chips that didn’t fill you up instead of an apple for less calories that could actually sustain you.  I’m not sure I am going to be tethered to an app forever and of course on Shabbat and Yom Tov, I’m offline, but it is great to have a tool in my pocket to help make smarter choices when I’m in the kitchen, at the market or dining out.

With summer coming, I thought it was the right time to remind everyone of a few rules of thumb when it comes to food safety.  We do a lot of outdoor cooking and eating and practicing good food safety habits will help keep your guests safe and reduce the risk of foodborne illness.  People with compromised immune systems, like pregnant women, newborns and older adults should avoid certain foods altogether, but no one can avoid the results of spoiled or contaminated food.  Food bacteria, like salmonella and E. coli, don’t cause food to smell bad or change in color.   There is no way to tell if a food is contaminated, so it is important to follow these safety tips:

1.       Refrigerate foods until ready to eat.  Perishable food should never be away from refrigeration for more than two hours, if outside in 90F or higher, the food should be thrown out after an hour.  Food borne bacteria grows fastest when food is left at temperatures between 40 and 140.  So leaving it on a hot plate while at shul – okay, leaving it out on the counter –not okay.

2.       Cook foods to the proper temperature.  The only way to know that hamburgers are fully cooked is to use a thermometer.  A burger cooked to 160F throughout the patty is safe.  Steaks and roasts can be cooked to 145F.  Whole poultry should be cooked to 170F when measuring from the breast.

3.       Keep it clean.  Wash hands and surfaces often.  Use separate sponges for cleaning counters and washing dishes.  Clean fruit and vegetables — even those with skin you are going to peel, before cutting.

4.       Avoid cross contamination.  Keep raw meat, poultry and eggs away from other foods that you eat raw, like fruits and vegetables.

5.       Thaw properly.  Thaw meat in the microwave or refrigerator.  Never leave meat on the counter to thaw.

This time of year is the best time to bring our food outside.  Hopefully, if the weather cooperates we should have some sunshine days that are not too hot and not too cold.  So, let’s pack up our food and take the family outside.  Picnics are great for Shabbat afternoons if you have a nice park nearby.  They are also a great part of a Sunday activity.  Go sightseeing to a mansion where they often have picnic tables or find a state park.  Bring a ball, a deck of cards and a frisbee for a fun and relaxing day as a family, a couple or even on your own.

The trick to making this a really great day is packing colorful, healthful foods that will be the envy of all who pass by.  Don’t just pick up potato chips and dip or bagels, take a moment to prepare a few dishes you won’t regret.  Almost any dish can be portable if packed well in a sealed container, but some sit better than others.  It is best not to bring salads that have to be dressed fresh instead find salads that do better after a couple of hours. Don’t worry about a perfect menu either, pick a few different kinds of foods so that there will be something for everyone.

Instead of store bought potato chips, that you could end up snacking on all day, bring some cut up veggies and fruits and even some flavored air popped popcorn, like this Chipotle Ranch Popcorn only 100 calories in 3 cups.

Mini Spanakopita

These Mini Spankopita filled with spinach and feta are great hot or cold and are easily transported for a picnic.  Althought typically part of a Greek meal, they can really go with anything.

Quinoa Black Bean and Mango Salad tastes better after a few hours of marinating if you leave out the spinach leaves, packs up easily and is high in protein and fiber.

String Beans and Tofu can practically be eaten by hand just in case you forget the forks.

For those who have to have a sandwich try this Turkey on Whole Wheat, use light bread or flat breads to keep the calories down so that you can enjoy a nice cold Popsicle for dessert – this you will have to buy, they do not transport well.

What do you like to bring on a picnic?

One of my favorite things about the Jewish tradition is all of the foods we eat to celebrate each holiday. Having food allergies, however, has made those traditional foods complicated–I’ve been gluten-free for almost three years, and until very recently I had been dairy-free for over ten years.

My food allergies have actually been a blessing in disguise because they forced me to think outside the box, looking across a variety of cultures to discover new and delicious flavors. My Shabbat and holiday tables are frequented by reimagined traditional Jewish foods: Gluten Free Kugels and Cholent to name a few.

Traditional Shavuot foods like blintzes and noodle puddings are problematic if you are gluten- and/or dairy-free, so why not celebrate Shavuot with the delicious fruits, vegetables, and herbs of the summer? Think outside the box this year with a North African Carrot Salad and a Strawberry-Coconut Granita.

North African Carrot Salad

This salad uses a traditional North African dressing called charmoula–a mixture of oil, garlic, citrus, herbs, cumin, and salt. I find that this recipe works best with carrots, because their sweetness is a perfect pairing for the pungent dressing, but boiled, cubed potatoes with a chopped boiled egg would also be delicious. Toasting and then grinding the whole cumin seeds is really the key to this recipe–it gives the dressing a deep, earthy aroma.

Strawberry-Coconut Granita

For me, there is nothing more delicious than a cool, refreshing granita to top off a summer meal. Here I pair strawberries with a little coconut milk and a hint of cinnamon, but if you like this also works great with peaches, pineapple, or even melon.