Flourless Honey-Almond Cake is the perfect dessert for Rosh Hashanah or any time of the year!
1-1/2 cups almond meal – I get mine at Trader Joes
4 large eggs, separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
1/4 cup sliced almonds
Preheat oven to 350°F.
Coat a 9-inch springform pan with cooking spray.
Line the bottom with parchment paper and spray the paper.
Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl until combined. Add the almond meal and mix.
Beat 4 egg whites in another large bowl with an hand mixer or whisk until white and bubbly but not stiff enough to hold peaks, about. 1 to 2 minutes. Gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 25 minutes. Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
Drizzle the top of the cake with honey and sprinkle with sliced almonds.
This is one of my favorite salads to bring to a BBQ or picnic. With only 130 calories per ½ cup serving and 6 gr of protein, this dish will be the hit with friends and family, who will be thanking you for bringing something healthy while they ask you for the recipe.
1 cup dried lentils
½ cup finely chopped red onion
½ cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
Juice of one lemon
Place lentils in a large saucepan.
Cover with water to 2 inches above lentils; bring to a boil.
Reduce heat, and simmer 30 minutes or until tender. Drain well and rinse.
Place lentils in a large bowl.
Stir in onion and next 4 ingredients (through pepper).
S’mores are traditionally a part of the Jewish holiday Lag B’Omer. When you have a holiday that includes having a bonfire, you know s’mores have to be a part of it! But, personally, I could eat these all year long. Chocolate. Marshmallows. Graham crackers. Why not?
If you are looking for a more modern twist on an old favorite, here are some upgrades to your go-to campfire dessert , the s’more!
Food in Israel is unique and full of exciting flavors that have come together into a melting pot of centuries of influence from surrounding lands. Bringing the complexity of Jerusalem life to the dinner table, Sami Tamimi and Yotam Ottolenghi’s Jerusalem: A Cookbook is as much a social studies lesson as it is a culinary delight.
Though both men were born in Jerusalem in the same year, they come from opposite sides of the city. Tamimi is from the Muslim East Jerusalem and Ottolenghi from Jewish West Jerusalem. Both independently moved to London years ago and that’s where they met, working in the Continue reading →
Having cleansed your pantry of all hametz, you are left with few options to fill your carb quota during Pesach (Passover). The challenge is to find new and exciting ways to use matzo in your meals. So, here are some ideas to add variety to your Passover meals.
If it is from Martha Stewart, it must be good! A delicious way to start the day.
(via Martha Stewart)
Traditional potato latkes are delicious but more and more people are looking for healthier ways to make these wonderful fried patties. We’ve come up with a recipe that is heavier on protein and veggies and light on the carbs. And, as a bonus, they taste great! Enjoy!
Quinoa & Veggie Latkes Recipe
3 cup cooked quinoa (use 1 part quinoa to 1 part water)
1/2 cup grated onion (about 1/2 medium onion)
1 cup each finely grated zucchini and carrot
1/4 cup potato starch
1 teaspoon kosher salt, or to taste Continue reading →
Like the 10 commandments, the passover seder menu can seem like it’s written in stone. Passed down through generations and laden with family tradition, it feels almost sacrilegious to deviate from what our grandparents served their guests. But it’s that very menu, with all the starch, fats and sugar coated desserts (most often eaten for two nights in a row) which can make you feel as if you actually at the stone tablets of the commandments for dinner.
Don’t let the tradition of the seder weigh on you. This year start your own traditions with a lighter and healthier version of two seder classics–Matzo Ball Soup and Flourless Chocolate Almond Cake.
This amazing dark chocolate cake has ground almonds in the batter and toasted almonds sprinkled on top, making rich in plant-based Omegas.
3 Tablespoons dark chocolate cocoa powder – 65% or higher
½ cup raw almonds
2 Tablespoons sugar
¾ cup date or maple crystal sugar (or regular sugar)
3 oz. dark chocolate, – 65:% or higher – coarsely chopped
½ cup Greek Yogurt
2 egg yolks, at room temperature
1 Tablespoons coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
5 egg whites, at room temperature
¼ teaspoon salt
1 Tablespoon toasted slivered almonds (optional)