Sunday, February 12, 2012


What a terrific little recipe this is; a mix of fruit salad, an oatmealish-substance without oatmeal, and lots of kick from dried fruit. Makes for an excellent breakfast. Feeds four.

Two red apples
two oranges
five medjool dates
five dried figs
five dried plums
30 almonds
20 macadamia nuts
soymilk or almond milk (plain or vanilla flavored)
orange, apple or prune juice

Soak almonds, macadamia nuts, figs and plums in boiling water first thing in the morning.
Thinly chop apples and oranges. Combine in a bowl with a splash of soy or almond milk and a splash of juice. Strain nuts, figs and plums, and thinly chop or grind. Add to fruit in bowl and mix well until thing reaches cereal-like consistency. Add cinnamon to taste.

Thursday, July 21, 2011

Roasted Chickpeas

This is one of the best snacks I've concocted recently, and with good quality canned chickpeas, so easy to make.


1 can chickpeas
1 tbsp olive oil
1 tsp sumak
1 tsp turmeric
1 tsp red paprika

Heat oven to 350 Fahrenheit. Layer a pan with foil. Mix all ingredients in a bowl, then arrange on foil in one layer. Bake for about 30 minutes, until chickpeas are crunchy.

Saturday, July 16, 2011

Aaaaaand... we're back!

After a three-year hiatus, we're back!

I'm sure all of you, gentle readers, have been around the block many times since our last post about compote in 2008. So have we! We now live and cook in San Francisco. Here we have access to wonderful farmers markets and grocery stores, and also to many new friends with many new recipes.

In this post, I'll just quickly review some of the nutritional changes we've gone through here, and offer a glance at two inspirational food-related books I've very much enjoyed recently.

Back in 2003, I was diagnosed as wheat-intolerant after going through an elimination diet. I then figured out that dairy in large amounts, particularly cow milk, made me ill as well. So, no wheat and very little dairy. I do eat eggs, and in the years since Israel have gradually introduced some fish into my diet. I particularly enjoy cured salmon and sardines, but many other fish as well. Having been vegetarian for a long time, it was a difficult adjustment; but it was very much worth it in terms of my health and well-being. I have much respect for sustainable fishing practices and try to shop and eat accordingly; my relationship with water has become very intimate since I started swimming competitively, in the pool but mostly in open water. So, you'll see the occasional fish on this blog, but for the most part, it's all about vegetables and fruit, as it always was.

Also, I had the privilege to read Joel Fuhrman's Eat to Live.
I absolutely love this book. Usually, diet books aimed at providing "miracle cures" to average Americans exasperate me with their conciliatory tone; God forbid you tell Americans to eat vegetables and stop eating much of the mass-produced industrial crap they consume on a daily basis. Fuhrman makes no apologies in Eat to Live. Basically, he advocates eating vegetables and fruit - lots and lots of them - and add to that beans, and, in lesser amounts, whole grains. Eggs, fish, meat, dairy and the like are to be eaten in rather small amounts. This makes so much sense, not only from a weight loss perspective, but also from a health perspective. Basically, what it requires is something we'd done on this blog for a long time; regarded vegetables as the main course and protein/starch as the side dishes. Brilliant.

The other excellent book I've read recently is Phyllis Glazer's new cookbook in Hebrew, which offers a myriad of ideas for salads, soups and the like, as well as excellent soups and incredible and healthy desserts. Many of the recipes are flagged as gluten and dairy free. And, she has a recipe for a chocolate cake made of chickpeas, which we've made once and was a phenomenal success.

i know that some of this blog's followers in the past followed it because we were based in Israel. There is no shortage of excellent Bay Area-based food bloggers. We might do a similar thing to what we did in Israel, join a CSA and blog about what we cook, but we've both become much busier than we were in Israel and therefore posting might be sporadic. In any case, good food experiences should be shared, and should you choose to share ours, it'll be a treat to have you in our virtual kitchen.

Friday, December 05, 2008

Spiced Fruit Compote

This is one of those times in which I wish the internet could convey a sense of smell. I made this compote this morning, and hope to serve it over oatmeal to a brunch guest. I also hope there will be leftovers!

For Chinese medicine buffs: people with "cold" constitutions, who would sometimes find it difficult to eat fruit in the morning, cooking the fruit really helps.

Spiced Fruit Compote

1 fuji apple
2 bosc pears
1 cup cherries
1/2 cup fresh cranberries
1/2 cup raisins
2 cups apple juice
1/3 cup port wine (optional)
zest from 1/2 lemon
2 cinnamon sticks
5 cloves

Core fruit and cut to large cubes. Place in large pot with apple juice, wine, and spices. Cook for about fifteen minutes. Eat over oatmeal or on its own.

Sunday, August 17, 2008

Quick Tomato Soup with Rice

The weather in the magical city of San Francisco has been, well, unpredictable. This morning started with more than a drizzle of rain, then the sun came out, and now it's foggy again. And quite cold, too.

One sure way to overcome the cold is eating soup. At first I thought I'd make some lentil soup, but then I remembered the delicious tomato soup with rice that the lovely people at the Tel Aviv University cafeteria used to make. I decided to do the same, with three healthy twist: using about a cup of leftover ratatouille from yesterday (it was delicious and one day will merit a post of its own), cooking the soup with brown rice, and using quinoa. Here goes.

3 garlic cloves
1/2 cup brown rice, uncooked
1/2 cup quinoa, uncooked
1 can Muir Glen diced tomatoes (the fire roasted variety is particularly yummy)
1 large heirloom tomato
1 cup leftover cooked vegetables (optional)
1 healthy handful of parsley

Mash up the garlic, chop up tomato and parsley. Place all of them, and the leftover vegetables, in a big pot. Add the grains and the water. Bring to a boil, then cover pot and cook for another 30 mins. or until grains are soft. Do not be afraid to overcook; the rice holds up quite nicely in the soup, and the comfort food taste actually improves if the rice is nice and soft.

Stay warm! When Mark Twain said the coldest winter he ever had was the summer he spent in San Francisco, he wasn't kidding.
6 cups water

Friday, August 01, 2008

Kelp Noodle Salad

The lentil sprouts have grown! They have little happy tails and a crunchy taste. Over the last couple of days I have eaten them in tortillas with tofu spread and in salads. Here's one colorful possibility, made with slippery translucent kelp noodles.

Kelp Noodle Salad
1 package kelp noodles
4 romaine lettuce leaves
4 tbsp chopped green onions
1/3 cup chopped cilantro
1 cup lentil sprouts
juice from 1 lime
1/3 cup soy sauce
2 tbsp sesame oil

Open kelp noodle package. Place noodles in a colander and rinse in warm water. Place in bowl with lettuce, green onions, cilantro and sprouts. Mix lime juice, soy sauce and sesame oil; pour over salad and toss lightly.

Tuesday, July 29, 2008

Sprouting Lentils

I've posted here before about sprouting, and thought that some might appreciate a step-by-step guide of the process. This is a batch of lentil sprouts that I started yesterday night. I soaked them overnight, and this morning have rinsed them in fresh water and placed them in a colander over a pot. You can't see any little tails yet, but the lentils are already very soft; the sprouting process has begun.