The rebbitzin’s recipes: Wholesome choices for the 9 Days

0
392

The three weeks, also called “The.” By the prophets Bein Hametzarim—Between the borders ”began with the fast day of the 17th day of the lunar month of Tammuz. This is the day the outer walls surrounding Jerusalem were broken. The three weeks end on the saddest day in the Jewish calendar, Tischa B’Av, Sunday July 18.

The final nine days (of the three week period) begin on Rosh Chodesh Av. It is when we limit joy / simcha in our life. We do without meat and wine. In addition, we do not swim, bathe for pleasure, or wash our clothes. We also don’t have our hair cut, we don’t listen to music, and we don’t celebrate Jewish weddings.

We don’t eat, drink, wash, anoint or wear leather shoes at Tisha B’Av. We also forego marital intimacy (similar to Yom Kippur). That day, our two holy temples were ruthlessly burned to the ground. Every year Jews around the world mourn the destruction of our sacred temples. We, the people of Israel, have been in exile for about 2,000 years since the Romans destroyed the Second Temple in AD 70.

The Babylonian Talmud (Tractate Yoma) teaches that the reasons for the destruction of the Second Temple were due to baseless hatred of one another and to gossip. As I write this column, I can’t help but wonder if we have improved as a nation since then? During this time we have to get on Ahavat Israel, love our confreres. It is my hope and my prayer that we deserve to see the construction of the third temple in Jerusalem quickly in our day.

Below you will find healthy recipes for preparation during the Nine Days of Av, when we avoid meat and wine (except on Shabbat).

PISTACHIO-RENOVATED
SALMON
2 pounds of salmon
4 tbsp. Extra virgin olive oil
1/2 cup corn flakes crumbs
1/4 cup crushed pistachios

Preheat the oven to 425 ° C.

Place the salmon on a baking tray lined with baking paper. Brush the salmon with olive oil. Scatter corn flakes and crushed pistachios on top of the salmon. Bake for 19 minutes and take out of the oven. Serves 4-6.

CABBAGE SALAD
2 bunches of kale
1/4 cup craisins
1/4 cup toasted sliced
Almonds
Dressing:
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup of packaged brown sugar
2 cloves of garlic, crushed
2 TBSP. i am willow

Wash the kale in cold water and pat dry. Cut off the hard parts of the stems with a sharp knife and discard. Cut the kale into bite-sized pieces and place in a large salad bowl. Put aside.

For the dressing, mix the vinegar, oil, brown sugar, garlic and soy sauce in a frying pan. Simmer the mixture over a moderate heat for three minutes, stirring frequently. Take the pan off the heat and immediately pour the hot mixture over the kale.

Mix the kale to thoroughly cover all the leaves with dressing. Let the kale sit for 10 minutes or more. Sprinkle craisins and roasted almonds over the kale before serving.

Serves 4-6.

FAKE ZITI
1 large spaghetti squash
1 glass of spaghetti sauce
2 cups of mozzarella cheese,
shredded

Preheat the oven to 425 ° C.

Place the pumpkin on a large roasting dish lined with baking paper. Bake in the oven for 40 minutes. Remove from the oven and set aside to cool. Halve the pumpkin. Remove and discard pumpkin seeds. Remove the pumpkin from the skin and cut into strands with a fork. Put the pumpkin in a decorative pan. Add the sauce and mix. Top with cheese. Optional: sprinkle with chopped fresh basil. Bake for 10-12 minutes until the cheese bubbles. Take out of the oven and enjoy!

Serves 4-6.

ACAI BOWL
2 cups of acai puree
1/2 cup blueberries
1/4 cup strawberries, chopped
1/4 cup mangoes, peeled,
cored and chopped
1/8 cup cereal
2 TBSP. Chia seeds
2 TBSP. Coconut flakes

Put the acai in a bowl. Garnish with fruit.

Serves 2-3.

deb.epst@gmail.com