At Tikvah Israel, we believe in food and fellowship! And we practice it, too!) We teach and promote
healthy eating habits at Tikvah. Because God thought it was important enough to include
instructions on dietary laws in Leviticus, He showed His love and concern for
our physical health. We must maintain our physical temple in order to carry
out and fulfill our spiritual destiny by putting in the right fuels! So we want to
encourage others to have fun making healthy manna by sharing healthy recipes that have been tried
and tested. . Enjoy!
Please e-mail us or call with your favorite
healthy recipes and thoughts for our recipe page.
Beet Dip
(serves 6 to 8)
½ lb. red beets (1 large), peeled and coarsely chopped
1 large scallion, chopped
¼ cup (packed) chopped fresh or frozen spinach
8 oz. lite cream cheese
2 tsp. lemon juice
¼ tsp. salt (opt.)
2 tsp. snipped chives
1. In food processor, blend beets, scallions, and spinach until finely chopped.
2. Add cream cheese, lemon juice, and salt. Process until well blended yet leaving
some texture. Place in mixing bowl and stir in chives.
Not only is this dip colorful, but full of vitamins!
Serve with fresh vegetables, crackers, matzah, or toasted French bread.
Carrot Soup
(8 servings)
3 Tbsp. Unsalted butter
2 pounds carrots chopped
2 large onions sliced
3-4 potatoes peeled and chopped
1 bay leaf
6 cups (or more) chicken stock
Salt and pepper - optional
Minced fresh parsley - optional
Melt butter in large pot or saucepan over low heat. Add carrots and other ingredients
and stock to cover. Cook about 40 minutes. Discard bay leaf. Puree soup in batches in
processor. Reheat or serve cold. Ladle and garnish with parsley.
Note: No salt is needed is you use chicken or vegetable bouillon in place of the
chicken stock. It will be plenty salty!
Broccoli Salad
8-10 slices turkey bacon or 1/4 c. Bacos
1/2 cup chopped red onion
1/2 cup raisin
1/2 cup cran-raisins
1/2 cup sunflower seeds
1 head of broccoli tips, chopped
MIX TOGETHER AND SET ASIDE
*DRESSING: (Can be made ahead of time. Add just before serving.)
1 cup Hellman's Mayonnaise
1/2 cup sugar
2 T. vinegar
(submitted by Barbara Shell)
Redneck Caviar
2 cans black-eyed peas, drained
2 cans corn, drained
2 small cans Rotel tomatoes, drained (mild or hot)
1 large can diced tomatoes, drained (optional)
3 green onions chopped
1 bottle of ITALIAN Dressing
Garlic to taste
Combine all ingredients and serve with Tortilla chips. Can
be used as relish. Also great drained and added to meat loaf mix!
(submitted by Carol Butler and Renee Schmahl)
Chilled Vegetable Salad
DRAIN AND MIX:
1 can French cut green beans
1 can white whole kernel corn
1 can small early June peas
1/2 cup chopped pimento
1/2 chopped green pepper
3-4 green onions, cut small
1 small jar mushrooms
*DRESSING:
3/4 cup sugar
1 t. salt
1/2 t. pepper
1/3 cup salad oil or olive oil
2/3 cup vinegar
Add dressing to vegetables and marinate overnite.
(submitted by Minnette Irwin)
Matzo Brickle
4 sheets matzo
1 cup (2 sticks) salted butter
1 cup packed dark brown sugar
12 ounces (2 cups) chocolate morsels
1 cup coarsely ground walnuts or almonds, or sliced almonds
Preheat oven to 450 degrees.
Line large cookie sheets with sides with heavy-duty aluminum foil.
Lay out matzo as close as possible in one layer in pan, breaking pieces to fit.
Melt butter with brown sugar in saucepan, stirring frequently, until it bubbles.
Pour over matzo; spread to coat. Put in oven for a minute or two.
Sprinkle chocolate morsels over top and return to oven 1 minute, or until morsels
are soft.
Remove from oven and, with spatula, spread chocolate to cover the matzo. Sprinkle
with nuts.
Freeze 20 minutes, or until hard. Peal off foil. Crack, put in plastic zipper
bags and store in freezer.
Serves about 12.
Hadassah Jewish Holiday Cookbook (submitted by Maryann Behrend)
Maryann's
Granola
6 cups quick oats
1 cup sunflower
seeds
3/4 cup honey
1 tsp. Cinnamon
1 cup wheat germ (Kretschmer Brand - toasted)
2 cups sliced almonds
1/4 cup canola oil
1 cup raisins
Preheat oven to 300 degrees.
Toss the dry
ingredients together except for the raisins. Then add oil and
honey. Toss to coat evenly. Spread mixture onto two
large cookie sheets that have been sprayed with no stick
spray. Bake one at a time for about 23 minutes.
Stir several times to brown evenly. As the granola
cools it will lose its stickiness and becomes crunchy.
After
cooling, stir in raisins and store in containers up to two weeks in
the fridge, or in the feezer for up to three
months. Freezer bags work well
also.
Enjoy!
(submitted by Maryann
Behrend)
Michael's Salad
Dressing
1 c. Canola Oil
1/2 c. Apple Cider Vinegar
1 tbsp. lime juice
1 tbsp. dried rosemary
1 tbsp. dried oregano
1 tbsp. dried parsley
1/2 c. parmesan cheese
Place all ingredients in a jar with a tight fitting
lid. Shake well and pour immediately over your
favorite
salad. Adds an interesting flavor to a Greek
salad.
(submitted by Maryann Behrend)
Cherry Chocolate
Fudge
3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (14 oz.) can sweetened condensed milk
2 tsp. almond extract
4-5 oz. dried cherries
1/2 c. chopped walnuts
Combine chocolate morsels and condensed milk in a heavy
saucepan. Cook over low heat until
chocolate melts, stirring constantly.
Remove from heat, and stir in almond extract, dried
cherries, and walnuts. Pour into a lightly greased 8-inch
pan. Chill 3
hours or until firm. Cut into squares. Cover and
store in refrigerator.
Yield: 24 squares.
(submitted by Maryann
Behrend)
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