Simple – Healthy – Creative – Kosher
Melt 150 grams of dark chocolate in a double boiler.
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini.
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate.
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden.
1 large sweet potato, cut into wedges
1 package of rainbow carrots, peeled
2 kohlrabi, peeled and cut into wedges
6 of each yellow and red beets, peeled and cut into wedges
Lemony pesto (this doesn’t have to be exact – these are approximate measurements)
1 cup packed basil – you can add parsley as well
4 cloves garlic
1/3 cup olive oil
2 tbsp pine nuts
Zest of 1/2 lemon
1 tbsp zaatar
2 tsp dijon mustard
1 tbsp Kosher salt
pepper
Directions:
Blend all pesto ingredients.
Coat vegetables well with pesto, reserving some pesto for garnish if desired.
Spread on 2 baking sheets, making sure that everything is in 1 layer.
Bake at 350 for an hour. Reduce temperature to 300 for another hour. You can even just turn off oven and leave them in for another hour.
Garnish with pine nuts, pesto mixture, basil and or parsley. Enjoy!
Ingredients:
1 piece of salmon large enough to feed 2 people
2/3 cup chopped mint and basil
2 tbsp extra virgin olive oil
1 tbsp soy sauce or gluten free tamari
1 clove garlic
1 inch ginger, peeled
1 tsp Dijon mustard
1 head broccoli, cut into florets
Sesame seeds for garnish
Directions:
Mix herbs, oil, soy sauce, garlic, ginger and Dijon in food processor. Place salmon in baking pan surrounded by broccoli. Spread mixture over salmon and broccoli. You can drizzle extra olive oil on her broccoli if needed.
Bake at 400° for about 20 minutes.
Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges
4 beets, peeled, chopped into wedges
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks
3 tbsp olive oil
1 tbsp kosher salt
1 tbsp curry powder
Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer.
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender.
Can garnish with pumpkin seeds
Marinate 8 boneless skinless chicken thighs in:
Juice of 1/2 a lemon
2 Tbsp shawarma seasoning
1 tbsp zaatar
3 tbsp extra virgin olive oil (EVOO)
1/3-1/2 cup chopped parsley, mint and basil
Let this sit in the fridge for 1-4 hours
In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes.
Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)
Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping.
Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced
1 stalk of celery, diced
2 cloves garlic, minced
1/2 butternut squash, peeled, seeds removed and cubed
3 tbsp curry powder
Salt and pepper to taste
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water
2 large handful of spinach
1 cup frozen peas
Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer.
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant.
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.
Once it’s safe to open, throw in spinach and peas and mix together.
Inspired by the famous chocolate chip sticks from the kosher palette, I developed this recipe as a healthier and gluten free version. They are soft, chewy and delicious! Hope you enjoy!!
Ingredients:
1/2 cup coconut sugar
1/2 cup brown sugar
1 egg
1/2 cup avocado oil
1 tsp vanilla
1/2 tsp baking soda
3/4 cup quinoa flour
3/4 cup almond flour
Pinch of salt
1/2 cup chocolate 🍫 chips
1/2 cup mixed nuts and seeds, chopped
2-3 tbsp craisins
1-2 tbsp shredded unsweetened coconut
1 tsp cinnamon
Directions:
Preheat oven to 350. Mix sugars and egg and then add remaining ingredients. Spread on a parchment covered baking sheet. Bake for 14 minutes. Once cooked, slice as pictured.
Enjoy!!
Erin Eats 