Author Archive | Hazon

Recipe: Sutlach (Cream of Rice Pudding)

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. A creamy, delicate pudding, sutlach (in Turkish sütlaҫ or mahallebi) is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for 24 hours. This drink is said to be especially restorative following the fast. Instead of vanilla and orange zest, you can use 2 tablespoons rose water for a different flavor. Many people fondly remember mothers or grandmothers sprinkling cinnamon in the shape of their initials on the top of individual servings. Recipe from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein. Ingredients 6 tbsp rice flour or cream of rice 6 tbsp sugar 5-6 tbsp water 4 cups milk 1 tsp vanilla extract 1 tbsp grated orange zest Ground cinnamon Preparation In a bowl, combine the rice flour or Cream of Rice and sugar. Gradually add the water, stirring until a thick lump-free paste forms. Cooking In a saucepan, bring the milk to a boil over medium heat. Gradually add the […]

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Recipe: Grounding Khichari (Rice and Lentil Stew)

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) Here is my grounding and warming version of this meal-in-a-pot dish. You can easily prepare it in a slow cooker by starting it at night on low, then in the morning pack the ready khichari in a thermos and take it to work. Grounding Khichari goes well with any of the chutneys on pages 191 to 192, with salads, and with cooked leafy greens. Gluten free, Dairy free Makes about 4 servings Prep: 10 minutes Cook: 40 minutes Ingredients 1⁄2 cup yellow split mung dal or red lentils 1 cup basmati rice 1 tablespoon ghee, sesame oil, or olive oil 1⁄2 teaspoon ground turmeric 1 tablespoon grated fresh ginger 6 curry leaves or 2 bay leaves 1 small green Thai chile, seeded and minced 2 1⁄2 teaspoons Grounding Masala 2 teaspoons salt 2 cups diced vegetables (you can combine a few), such as carrots, sweet potatoes, taro root, green beans, zucchini, fennel, turnips, celery root, beets, and/or leafy greens 4 to 5 cups water (or if you are using […]

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Recipe: Ejjeh (Edgeh)

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. These pancake-like omelets are full of flavor from the green onions, herbs and allspice. Cooked in olive oil, they are traditionally served during Hanukkah in Syrian communities, although ejjeh are tasty and satisfying year round when you will find them at street stands throughout the Mid East. There are many variations including with grated potatoes (Syrian ejjeh batata) or zucchini (ejjeh kusa). Ejjeh are usually served stuffed into pita or flatbread with pickled vegetables, cucumbers and fresh tomatoes. Makes eight 3-inch patties Ingredients 4 large eggs 6 tbsp scallions, green and white parts chopped small 4 tbsp parsley 3-4 tbsp mint, dill and/or cilantro, chopped small ½ cup chickpea flour 1 tsp ground allspice 1 tsp salt Ground black pepper to taste ½ cup pure olive oil Preparation In a large bowl, beat the eggs, then add all the ingredients except the olive oil. Mix well. Cooking Heat the oil in a large skillet at medium temperature. The oil is ready when a drop of water or batter sizzles in it. For each edgeh, drop a heaping tablespoon of batter into the hot oil. Flatten slightly with […]

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Recipe: Homemade Cheese (Paneer)

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) Paneer is freshly made, soft cheese or curd; it is the simplest kind of unfermented cheese and, really, the best cheese to eat. The quality and freshness of the milk will determine the quality of the paneer. You must use whole milk, as the higher the fat-content of the milk, the richer the cheese. Raw milk is the best; low-fat or skim milk are worse, resulting in very little or no cheese. Different curdling agents will produce different types of paneer. The best curdling agent from an Ayurvedic perspective is fresh yogurt or buttermilk; the next best is fresh lime juice. You may also use fresh lemon juice, citric acid crystals dissolved in water, or sour whey from a previous batch of curd cheese. Each curdling agent gives a slightly different texture and flavor of the curd. That is why paneer could be somewhat unpredictable; how it turns out depends on the quality of the milk, sourness of the curdling agent, the temperature, etc. Do not panic! The more […]

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Recipe: Olive Oil Poached Broccoli Stems and Chickpeas on Ricotta Toast

This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven. Recipe adapted from Cooking with Scraps; Turn your Peels, Cores, Rinds and Stems into Delicious Meals by Lindsay-Jean Hard, 2018 Yield: Serves 3-4 with a single slice of toast or makes appetizers for a small crowd This recipe is dairy or may be made pareve/vegan with dairy-free spreadable cheese like Daiya Ingredients 2 heads broccoli, stems (large and small) and leaves included ⅓-½ cup EVOO plus more for drizzling 1 can (15 oz.) chickpeas, drained and rinsed. Consider saving the liquid, called aquafaba*, for other recipes. ¼ cup freshly squeezed lemon juice ½ teaspoon fine-grain sea salt Thick slices of crusty bread (use baguette if making this as an appetizer; use larger artisanal loaf, if serving to 3-4 friends). 1 container (16 oz.) whole milk ricotta Red pepper flakes for garnish (optional) Preparation Using a paring knife, remove the tough outermost layer of the broccoli stems, reserving all of the leaves. Chop the stems into roughly chickpea-size pieces. Heat ⅓ cup olive oil in a medium-sized saucepan over medium heat. Add the broccoli to pan. If the pieces aren’t fully covered, add the remaining olive oil. Cook […]

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chickpea salad

Recipe: Chickpea Salad

This recipe comes to us from 2019 Hazon Food Conference Presenter Ilana Braverman. A healthy, delicious, meat-free recipe. The Jewish Initiative for Animals (JIFA) works with Jewish institutions to help them align their food choices with Jewish values while strengthening Jewish communities in the process. This chickpea salad recipe, developed by The Humane Society of the United States’ (HSUS) Forward Food program, is a great 100% plant-based alternative for a chicken or tuna salad for a Shabbat kiddush luncheon that is delicious and sustainable! In collaboration with the Forward Food culinary training team, JIFA has organized trainings for chefs from Jewish institutions across the country to incorporate more plant-based meals into their catering programs. Servings: 3 sandwiches Ingredients  15 oz Chickpeas, canned, drained and rinsed 2 stalks Celery, diced 3 Green Onions, thinly sliced ¼ cup Dill Pickles, diced small ¼ cup Red Bell Peppers, diced 3 tbsp Just Mayo, plant-based mayonnaise 1 clove Garlic, minced 1.5 tsp. Yellow Mustard 2 tsp Fresh Dill, stems removed, minced (optional) 1.5-3 tsp Lemon Juice, fresh ¼ tsp Sea Salt ¼ tsp Black Pepper Preparation In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in celery, […]

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Recipe: Aquafaba Mayonnaise

This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven. Making aquafaba mayonnaise involves using reserved liquid from canned beans. It’s a great no-waste option and a creative solution for vegans. Note that it will be less thick than store bought mayo. This recipe is parve and vegan. It’s best to use liquid from chickpeas or white beans as they yield a more aesthetically pleasing mayonnaise than what blends up from darker beans. Nobody wants a muddy looking mayo. Ingredients ¼ cup aquafaba 1 tablespoon apple cider vinegar 1 rounded teaspoon Dijon mustard ½ teaspoon fine grain sea salt ¾ cup neutral flavored oil, like grapeseed Directions Combine aquafaba, apple cider vinegar, mustard and salt in the bowl of a stand mixer*. Whip, using the whisk attachment, on medium speed until the aquafaba gets foamy. Kick it up to medium- high speed until it gets thick, very foamy and soft. Loose peaks will form after about 10-20 minutes. While the mixer is running, add ¼ cup of the oil, drop by drop, and then slowly add the remainder of the oil in a thin, steady stream. Transfer mayonnaise into a covered container in the refrigerator, allowing it […]

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veggies soup

Recipe: Zero Waste Veggie Broth and other Variations on Making Stock

This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven. Zero Waste broth is an effortless way to use vegetable scraps that might otherwise land in the compost or garbage pile. There are as many versions of this idea as there are resourceful cooks but here are some basics to guide you. Save veggie peels in ziplock bags or containers in the freezer. Don’t forget mushroom stems and gills, celery tips and tails, stems from kale. Avoid: stinky or bitter vegetables like cabbage, brussels sprouts, cauliflower, kohlrabi and bitter greens (really, all of the crucifers). Leave out potato skins which will make your stock murky and starchy. Consider tossing potato skins with some EVOO and salt and roasting them at high heat for delicious crisps, instead. Consider: Saving corn cobs for corn stock and asparagus tails for asparagus stock. They will elevate your corn chowder and pureed asparagus soup in magical ways but should be made as stand alone broths. Onion skins may color your stock (I don’t mind) but too many can make your stock bitter. Toss 1-2 into your scraps bag and leave it at that. Beets are better off going into their own scrap […]

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Tips for Optimum Digestion According to the Ancient Wisdom of Ayurveda

This post comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Ayurveda, meaning the “science of life” in Sanskrit, is a 5000 year old natural healing system originating in the Indian subcontinent. According to this ancient wisdom, optimal health and wellbeing are predicated on good digestion and the proper metabolism of food. While this body of knowledge around how food impacts us is exceptionally vast, below are some quick and useful Ayurvedic tips for small adjustments we can make in our eating that make a big overall difference. When selecting & prepping your food: Choose high energy foods by selecting top quality produce – organic and local when possible Menu plan seasonally, or in Ayurveda, in balance to the “dosha” or elements of that season. For example: in the windy cool months of the fall, favor grounding warming foods. Favor food that is properly cooked- ideally not raw and also and not overly cooked in order to preserve the “prana” or energetic life-force of the food. Favor high quality spices, ground fresh whenever possible before use Incorporate all six tastes in your meals: sweet, salty, sour, pungent, bitter and astringent Food habits to favor. Eat like this: Eat […]

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Hoda’ah Sermon

By Rabbi Nate DeGroot Shabbat shalom and I hope you all had a great Thanksgiving yesterday with family and friends. It’s an honor and pleasure to be here with you on behalf of Hazon Detroit – the Jewish lab for sustainability, and a grateful partner of Temple Israel’s, and I’d like to say thank you for having me. — On Friday mornings in my previous job as a congregational rabbi in Los Angeles, I would sometimes get to lead “tot shabbat” At our Early Childhood Center, for the little ones. Early in the service, me and the students would get to “modah,” or “modeh ani” – Our prayer of gratitude that we say Each morning As the very first thing We recite upon rising. Before we’d sing though, As a sort of warm up, And to get us oriented to the meaning of “modeh ani,” I’d ask the group to share what they were grateful for, And one by one, (Or sometimes all at once!) They would share charming and unsurprisingly cute responses like: My mommy My brother Cereal! And it was the best thing ever. And, Almost without exception, one of these little ones would also say something having […]

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Sukkahfest Reflections

By Toby Shulruff My family and I live in Portland, Oregon – which is both geographically and symbolically out on the edges of American Jewish life. My husband and I work outside of Jewish community. Our neighborhood is a little oasis of diversity in the very white northwest –our neighbors are from all over the world, often recent immigrants from Africa, Latin America, and South Asia. I love raising my kids to know all our neighbors, and at the same time, it makes our connection to Jewish life all the more precious. Finding a Jewish community for our family took a long time. Though Portland might sound like the frontier, it actually has more than eight shuls, a Jewish museum, and even an Unshul! But for my family, we want the Torah learning of the Chasidim, with the social justice of Heschel, with a heavy dose of Earth-based mysticism, gender equality and pluralism, interfaith connection, and lots of kids, all in an atmosphere of profound joy and ecstatic music. We have a hard time finding a home even when we are at home. Coming to Sukkahfest at Isabella Freedman Jewish Retreat Center in Falls Village, Connecticut is a return to […]

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What Sukkahfest Means to Me

By Rhonda Greif Upon entering Isabella Freedman you are greeted by a warm welcoming wooden sign “We are blessed by your arrival.” This just about sums up the overall feeling of good cheer that surrounds Sukkahfest from beginning to end and stays with you long after you have physically left the grounds. Sukkahfest is truly a unique experience. After having just returned from #5, I’m excited to share what Sukkahfest means to me and my family.  Five (5) focuses for Five (5) Sukkahfest celebrations: Sukkat Shalom. This is the focal point of the entire stay and is decorated simply but beautifully. From that first evening, you are enveloped by the soft lighting which invites you in and makes you feel right at home.  Farm-to-Table. Food at Isabella Freedman is incredible. A delicious variety of meat, chicken and fish (and vegetarian), tons of amazing vegetables, great soups plus seemingly endless bottles of both red and white wines and yummy challah (don’t forget the honey).  Fall Foliage. The natural beauty of the area enhances the Sukkahfest experience tenfold. One of my favorite activities is just walking on the road towards the Adama farm and the small quaint town nearby admiring the gorgeous […]

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Meet the Hakhel Advisors: Noa

Hakhel is an incubator for Jewish Intentional communities, and as such it provides members with a support package for three years. This support includes funding, training, networking, Israel trips, and the crown jewel: a personal professional advisor! Hakhel advisors provide communities with cutting edge knowledge, vast experience, and insight into best practices in this work. Over the next few months, we’ll introduce some of Hakhel advisors.  First up, meet Noa Asher-Berkeley from Sderot, Israel! Hi! My name is Noa, and I live in Israel. I’m originally from a religious family, and now live as a proud secular Jew in the Migvan (literally “diversity”) community in Sderot. Migvan is an intentional community, an urban kibbutz, which runs a number of projects for young adults with disabilities. Do you mean Sderot near the Gaza envelope? What brought you there? Or shall we ask, what keeps you there? Noa: It might sound a bit naive, but it’s totally true. What keeps me here, in good and bad times, is my community. It’s the best energizer I could think of. And yes, intentional community is my passion, I can’t help it. That’s the way I choose to raise my children, and this also is […]

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Support Sustainable Agriculture Today!

A gritty but incredibly important process called ‘appropriations’ is currently being hammered out between the House and Senate agriculture committees. Encourage your representatives to fully fund programs that support sustainable agriculture! Read on to find out how you can spend five minutes making your voice heard. What’s going on with agricultural appropriations? At the beginning of summer, the House passed an agriculture spending bill with lots of wins in it for sustainable agriculture. The Senate passed their ag spending bill last week, which doesn’t support as many of our priorities. Now, the two bills are being combined into one through a process called Conference. This is a great time to weigh in to make sure that the wins from the House version end up in the final bill! Priorities: Along with our partners at the National Sustainable Agriculture Coalition, we are asking for support for: Sustainable Agriculture Research and Education program – $45 million Food Safety Outreach Program – $10 million Farming Opportunities Training and Outreach Program – $10 million Local Agriculture Market Program – $20.4 million FSA Direct and Guaranteed Loans – Level Funding Conservation Technical Assistance – $741.36 million Farm and Ranch Stress Assistance Network – $10 million […]

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noah's ark sqr

Building the Ark

By Rabbi Nate DeGroot In Parashat Noach, God promised to never destroy the earth again (Gen 8.21). But that says nothing of our precarious power as humans to jeopardize our own future1.  What could Noah have been thinking, we wonder2, as he built his ark, watching the people go by, knowing full-well God’s intent to wipe out land and flesh alike, and yet never reaching out to his neighbors or peers. No warning of what God has told him. No encouraging them to build their own arks. Or work together. No impetus to petition God. We’re told: נֹ֗חַ אִ֥ישׁ צַדִּ֛יק תָּמִ֥ים הָיָ֖ה בְּדֹֽרֹתָ֑יו Noah was a righteous person, blameless in his generation. -Gen 6.9 A righteous person in his generation? Why does the text feel the need to qualify Noah’s righteousness? Couldn’t it have just identified Noah as righteous, and left it at that? Why “in his generation”? According to the rabbis (Sanhedrin 108a, Bereishit Rabbah 30:9), Noah was righteous, but only so much so. And certainly in another generation, he would not have even made the Top 10. Noah was not righteous like Abraham, who argued with God to spare the residents of Sdom and Gmorrah. And he definitely […]

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