The Healthy Jewish Kitchen
Fresh, Contemporary Recipes for Every Occasion
By Paula Shoyer
Shoyer, THE Kosher food expert, shows readers how to eat and be well.
Paula Shoyer is out to save traditional recipes. Too often, Jewish recipes have too much salt, fat, sugar, and processed foods and lack whole grains and fresh ingredients. But now Paula Shoyer, THE kosher food expert and best-selling author is showing home cooks how to eat fresh and healthy meals any day of the week. Her fourth and latest cookbook: The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion provides delicious, contemporary spins on old favorites. Her recipes utilize fresh and seasonal ingredients, are low in fats and sugars and include many gluten-free and vegan dishes.
“This is a cookbook about wellness. I developed these recipes while caring for my 91-year-old diabetic father,” Shoyer explains. “My goal was to create meals that use only natural ingredients and be gluten-free where possible. This cookbook is a way for home cooks to start eating better. Good nutrition is about balance and finding a way to introduce more healthful food into an everyday diet as often as possible. I am simply offering you a subtle shift towards better health without giving up your favorite foods.”
More than 80 recipes include Jewish classics updated (Mango Coleslaw, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world (Vietnamese Noodle Soup and Indian BBQ Chicken). Paula takes traditional comfort food that you love and reimagines it more modern and lighter. You don’t have to be Jewish to love Paula’s recipes.
“Variety is the key to a delicious, nutritious meal and the best way to persuade family members to start eating better. When I plan a meal for my family, I make sure every dinner plate has colors and textures and I offer both raw and cooked vegetables options.”
Paula Shoyer graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos across the United States and around the world. She is the author of The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Healthy Jewish Kitchen. Paula is a freelance writer for the Washington Post, Hadassah, Joy of Kosher, and Jewish Food Experience, among other publications. Paula competed on Food Network’s Sweet Genius and appears on TV before every major Jewish holiday, over 28 times. In 2015, Paula was honored by Jewish Women International as a “Woman to Watch,” and by the kosher media community as a “kosher pioneer.” She lives in Chevy Chase, Maryland with her husband and four children.
Recipes from The Healthy Jewish Kitchen were recently featured in the Washington Post.
Parve, Gluten-free, Vegan • Serves 8 to 10
This Italian classic is usually made with stale bread. I’ve found that it is really filling, however—a complete meal for lunch—without the bread. If you like, serve the soup with toasted slices of whole-wheat Rosemary Focaccia on the side. You can also use curly kale for this recipe, but lacinato is heartier and looks particularly nice in the soup.
PREP TIME: 10 minutes • COOK TIME: 50 minutes • ADVANCE PREP: May be made 3 days in advance or frozen • EQUIPMENT: Measuring cups and spoons, cutting board, knife, vegetable peeler, can opener, large saucepan or soup pot, colander, food processor, fork
2 tablespoons extra virgin olive oil
1 large onion, halved and chopped into ½-inch (12-mm) pieces
2 leeks, light green and white parts only, quartered and sliced
2 carrots, peeled and sliced
2 stalks celery, chopped into ½-inch (12-mm) pieces
2 cloves garlic, roughly chopped
2 15.5-ounce (440-g) cans cannellini beans, divided
7 cups water (1.7L), divided
3 tomatoes, seeds removed, cut into 1-inch (2.5-cm) pieces
1 zucchini, chopped into 1-inch (2.5-cm) pieces
1 cup butternut squash cubes, cut into ¾- to 1-inch (2- to 2.5-cm) cubes
10 leaves lacinato kale (the variety with large bumpy-looking leaves), cut into 1½-inch (4-cm) pieces, about 1½ to 2 cups
Leaves from 6 sprigs fresh thyme
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 large potato, peeled, and cut into ¾- to 1-inch (2- to 2.5-cm) cubes
½ cup (20g) basil leaves, thinly sliced, as garnish
• Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onions, leeks, carrots, celery, and garlic and cook for 10 minutes. Stir occasionally. If the vegetables start to brown, turn down the heat.
• Meanwhile, drain one can of the beans and rinse them well. Transfer the beans to the bowl of a food processor. Add 1 cup (240ml) of water to the bowl and purée until the mixture is completely smooth. Set it aside.
• Add the tomatoes to the saucepan and turn the heat up to medium. Cook for 8 minutes, stirring often. Add the zucchini, squash, kale, and thyme and cook for 5 minutes over medium-low heat. Add the salt and pepper, remaining 6 cups water, bean purée, and potatoes. Bring to a boil, add the second can of drained beans, and then simmer the soup on low heat, covered, for 20 to 25 minutes, stirring occasionally, until the squash and potatoes are barely fork-tender.