Joyful Compassionate Abundance
Printed in The Woodstock Independent, January 2013 “Avoid food that makes health claims. Don’t take the silence of the yams as a sign that they have nothing valuable to say about health.” – Rule # 2 from Food Rules by Michael Pollan.
Yesterday I made my first pot of Mushroom Barley Soup for the season. Oh, so good! I had three big bowls for dinner. This one is easy, folks, even if you’re not into cooking. How hard can it be to throw things
Well, it’s about to be frightful, anyway. Coming into the end of summer here. 🙂  This post was written two or three years ago when it really WAS winter, sometime in the vicinity of Groundhog Day in Woodstock, Illinois, backdrop of the
Finally! A new permanent addition to my vegan repertoire. I’m not big on substitutes, so I’ve had a hard time working my way into a vegan diet. I like eggs and cheese, and despite the claims that people can’t tell the difference
Even if you don’t usually like olives…this is one to try! I use Middle Eastern olives. They are very different from domestic olives, and I like them so much better! So far I’ve only found Israeli brands that make pitted (Osem, Beit Hashita),
Ful is Arabic for fava beans (as hummus is Arabic for chickpeas). This is another popular Middle Eastern salad to serve as part of a mezze (Middle Eastern appetizer table), alongside of hummus, or all by itself. It is a street food
Oh, so good! I could sit down and enjoy a meal of just these. Ingredients Green beans, 1 lb. Extra Virgin Olive Oil, 1/4 cup Plum tomatoes, 4 petite diced Tomato Paste, 4 TB Garlic, 3-4 cloves minced Turmeric, 1.5 tsp. Cumin,
These are the kinds of “fast-foods” I like. Ooooh, good! Black Bean Pasta from Costo topped with a fresh tomato sauce I made and these delightful small summer squashes (zucchini and patty pan), also from Costco. Here’s what I did: I put
This Brown Lentil Soup is the first lentil soup I ever made, and the first time I made it was over forty years ago. Lentils were made for Middle Eastern seasonings, lemon, garlic and cumin. I always like a little heat in
Last week, we shared a monthly Shabbat dinner in my shul. We call these evenings “Third Fridays” because that’s when we come together to enjoy one of the high points of the Sabbath, an extended communal dinner with learning and songs. I