Archive | September 2012

25-Hours Without Food (or drink)

This evening at sundown I will begin a 25-hour fast. No meals. No snacks. No beverages. Until sundown tomorrow night. Brilliant food blog post that talks about not eating, right?

This is not in an effort to follow the fads of dramatic weight loss, but instead to observe the Jewish holiday of Yom Kippur. Without getting into depth, I will explain that just like the cleanses out on the market, this fast also gives us an opportunity to rid ourselves of toxins. In this case however, it pulls them from our hearts, minds and souls. It is a time of forgiveness and acceptance as well as an opportunity for a feeling of freshness as we move on towards the next chapter. While most of us embrace this idea every December 31st, our traditions suggest we take this to another level for the Jewish New Year.

So is it continually difficult to stand during services for many hours on an empty stomach, not being able to quench that immediate thirst or satiate our hunger? Absolutely. But isn’t that a little bit about life? Not always having everything we want right away and learning patience and will power? With so many options for quick foods at our fingertips it’s nice to take a moment to appreciate how fortunate we are to have healthy and delicious options at our disposal. Taking time to be introspective, quiet and calm can heighten our awareness, redirect our focus and often be even more filling than food itself. Well, at least for 25 hours.

Wishing all those observing a ‘fast’ and easy fast!

That’s SO Jenn will return on Thursday with a full stomach and my grandma’s famous noodle kugel recipe!

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Tri-Color Couscous Salad with parsley, tomatoes & chickpeas

Parsley is often utilized as a quick garnish, but in this dish it really has a chance to show its potential. I was just given a big bushel of the vibrant green herb and wanted to create recipes where I could put it to good use.  It was a beautiful component in yesterday’s linguine with roasted garlic and burrata cheese, and today it shines in this tabbouleh inspired couscous salad.

The parsley adds a fresh brightness and plays well with the sweet garden-picked tomato, and slightly crunchy chickpeas. The tri-color couscous is modestly dressed with extra virgin olive oil, lime juice, salt, onion powder, and a sprinkle of pepper which offers a mild undertone of heat. A delicious light lunch or dinner side dish ready in under ten minutes!

Ingredients:

2 cups tri-color couscous with sundried tomato and spinach

1 1/2 cups fresh parsley, stems torn off

1 large tomato, diced

1/2 cup chickpeas, rinsed and drained

3 tablespoons Pure Mountain Olive Oil’s California Mission Extra Virgin Olive Oil

3 tablespoons lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Instructions:

Boil couscous according to directions and allow to cool.

Stir in tomatoes, parsley and chick peas.

Whisk together olive oil, lime juice, onion powder, salt and pepper.

Pour dressing over salad and mix to incorporate.

Eat and enjoy parsley’s starring role!