October 26^th 2011By joyofkosher

A sugar free and vegan cake!

March 24^th 2011By Suzanne Fisher RD, LD/N

As a Dietitian, I am constantly extolling the benefits of fiber. Fiber-rich foods not only fill us up, but also are essential to a healthy diet. Fiber can lower your risk of heart disease, diabetes and certain cancers. Daily recommended intake of fiber for adults is 25 grams for woman and 35 grams for men. Most importantly, especially during Passover, it can prevent or relieve constipation. One of the side effects of the dreaded “Matzo diet” is irregularity. It is a passing joke during the holidays, but can really put a damper on enjoying the holiday in comfort.

March 25^th 2010By Jamie Geller

November 5^th 2011By joyofkosher

I’ve had the inspiration for this recipe torn out of a magazine for a while – so long that I don’t remember where I got it from. I actually made quite a few changes to this recipe, because the first time that I made it it was a little bland for my taste. The final result, however, is spicy enough to warm up the chillest of afternoons!

June 20^th 2011By Jamie Geller

This complete meal utilizes the ancient super grain quinoa which is loaded with nutrients, amino acids and flavor when combined with a few simple spices and a quick sautéed chicken breast.

August 6^th 2012By joyofkosher

Tthese quinoa stuffed potatoes do take a little time with baking the potato and all. But, they score big points with me because they can be made ahead and even frozen. I also like dishes that are super tasty for me, but easy to adjust to make kid-friendly. In the case of my boys, I left the artichokes and capers out and topped them with cheddar cheese.

May 2^nd 2013By Nutrition by Bru

Mix spinach and craisins with quinoa for a healthy protein filled quinoa recipe.

June 27^th 2011By Chavi Sperber

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Perfect for Pesach, quinoa is protein rich, has a fluffy, creamy, slightly crunchy texture, and a somewhat nutty flavor when cooked. Quinoa is available at your local health food store. Ask your Rav if you need to check through the quinoa before Pesach, to make sure that no grains have accidentally been mixed in with the quinoa kernels. I was told to check through it once before putting it away for Pesach use.

September 10^th 2012By joyofkosher

The inspiration from this dish came from clean eating, but the original recipe was more than a little bland for my tastes. It also had mushrooms, which we don’t eat. If you do, I would think that they would be really good in this dish. You can leave the goat cheese out if you are watching calories, but I think it would be a little bland without it.

January 16^th 2012By joyofkosher

There are a few qualities that the serious pizza lover looks for in any crust. The outside should be crispy and browned, the inside airy and moist but with some chew and flexibility. These can be a little challenging to reproduce in a gluten free crust, but with the right ingredients it is possible to make a pizza crust every bit as good as a wheat based version! This recipe uses Quinoa flour to lend a great nutty taste and add some moisture to the dough. Supporting the Quinoa are Cornflour, Tapioca starch and Potato starch – a great combination in gluten free baking as they lend a little chewiness to the finished product without being tough or gluey like some gluten free breads can be. The sugar in this recipe helps with browning of the crust and adds flavor but it can be omitted, reduced, or substituted for another sweetener like honey. Make sure that the vinegar, cornflour and baking powder are all gluten free if baking for someone with dietary restrictions– all of these items can contain gluten.

October 31^st 2011By joyofkosher

For reasons I can’t quite explain, I really love falafel. My husband would say that they are too dry, almost to the point of being sandy. But I have to say with the right sauce, I really enjoy them. Well…most of the time anyway. I agree that at times they can be way too try. My solution? To learn how to make falafel at home! Now first let me say that I am well aware that this is not a traditional recipe. Come on guys, it has quinoa in it! But stick with me here….because the quinoa had a great impact and one I wouldn’t have expected.

December 9^th 2011By joyofkosher

These quinoa bars were an over the top hit at my house. They are the perfect combination of sweet and slightly salty and are the perfect example of decadence with quinoa.

March 16^th 2010By Gabe Meranda

April 4^th 2011By Chaviva Galatz

Matzo shmeared with deliciously fluffy cream cheese and some sweet preserves or jam is what Passover food means to me. That, and, of course, matzo pizza delicately baked and devoured within minutes. I haven’t been observing Passover long enough to really loathe the classic Passover treats, so I tend to find a sort of misplaced joy in these once-a-year concoctions.

November 28^th 2011By joyofkosher

If you are looking for a great healthy lunch recipe for your holiday weekend, I’ve got a great simple salad that comes together in a matter of minutes. And….its got kick! You know I love my food spicy, so this is defiantly going to be one of my go to recipes when I want to get lunch on the table quickly and don’t feel like heating up the house by turning on the stove. Recipes like this one are why I always keep cooked quinoa on hand. I also always have balsamic vinegar dressing on hand, but you can always used purchased dressing. Since this quinoa recipe calls for you to kick up the dressing even a basic store bought dressing will yield a great salad! If you haven’t tried sriracha, you can find it in the Asian section of your grocery store. It’s not at all expensive and is perfect for heating things up!

June 27^th 2011By Jamie Geller

Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.

November 20^th 2011By joyofkosher

An Amazing Quinoa Breakfast Recipe! Its the perfect dish for a brunch or just a lazy weekend morning.

October 10^th 2011By Jamie Geller

July 23^rd 2011By joyofkosher

Quinoa (pronounced KEEN-wah) is a grain native to South America; children will have fun eating quinoa out of a hollowed-out tomato