Rosh Hashana Salads

Festive Kale Salad with sweet apple cinnamon vinagrette

Perfect Rosh Hashana Salad from 'Oh She Glows'

Ingredients for salad: 

1 bunch kale chopped into bite size pieces

1 apple chopped

1/2 cup pomegranate seeds 

Handful dried cranberries 

Handful pecans (optional)

 

Dressing: 

3 tablespoons Apple cider vinegar 

2 tablespoons pure maple syrup 

1/2 teaspoon ground cinnamon 

1 tablespoon extra Virgin olive oil/grape seed oil

2 tablespoons natural Apple sauce 

1/2 teaspoon fresh /1 frozen cube ginger

Pinch salt 

 

Directions:

Pour the dressing on the kale. Top the kale with the Apple, cranberries, pomegranate seeds and pecans. 

Carrot salad with mint and dates

Adapted from the Silver Palette

For the salad:

Assemble 

1 bag fresh arugula (approx 3 cups)

1 pound shredded carrots (appeox 4 large carrots)

1/4 cup roughly chopped fresh mint leaves 

1/3 cup finely chopped pitted dates 

1/2 cup toasted pine nuts (optional)

 

For the Dressing:

2 tablespoons fresh lemon juice 

2 tablespoons finely chopped shallots 

2-3 tablespoons extra virgin olive oil 

Pinch Kosher salt, black pepper 

1- 2 tbsp maple syrup (optional)

Shake dressing together in a mason jar. Pour over salad and enjoy.

Spinach honey & curry salad

Inspired by Vicky Gordon, Melbourne Australia.

* You can alternatively sub the nectarines/plums for red and green apples.

For the salad:

Assemble 

Baby spinach leaves

1 nectarine thinly sliced 

2 small plums sliced 

Tri colored peppers sliced in strips 

Handful of toasted coconut flakes

Handful peanuts (optional)

Dressing: 

1/4 cup olive oil

Less than 1/4 cup Apple cider vinegar/vinegar 

Juice of one small lemon 

Salt & pepper to taste 

3 heaping teaspoons honey

1 teaspoon mustard 

Generous dash of curry powder to desired taste. 

Drizzle over this delicious salad!

 

Boc choy, Freekeh salad with Pineapple, Figs & mint dressing

Created for a Rosh Chodesh Elul event in New Haven.


Ingredients: 
Baby Boc choy  4-6
4 Persian cucumbers chopped 
1/2 sweet pineapple chopped 
1 box fresh figs sliced 
Cooked freekeh 
Pumpkin seeds 
Optional additions:
Avocado sliced 
Pomegranate seeds 
Dressing:
3/4 cup mint leaves
1/2 cup extra virgin olive oil
1 freshly squeezed lemon
1 freshly squeezed lime 
4 tbsp red wine vinegar 
3 tbsp honey 
1 tsp fresh ginger 
Pinch salt 
Dash pepper 
Blend in vitamix or food processor 
Makes 2 large salads, can double the recipe and store in fridge. 
Directions:
Chop baby Boc choy, layer chopped cucumbers on top. Slice sweet pineapple and figs, layer on top of cucumbers. Cook Freekah and spoon around the fruit and vegetables. Sprinkle pumpkin seeds all around. Blend up dressing (can be made in advance) and drizzle over salad. When ready to eat, toss everything together and enjoy!

Roasted Cauliflower Pomogranate salad

Inspired by JS Health

 Ingredients:

Arugula

1 head cauliflower

Pomegranate seeds

Handful parsley herbs 

Slivered almonds (optional)

Dressing:

1/4 cup olive oil

1 tbsp pomegranate concentrate 

1 tsp honey 

1/2 freshly squeezed lemon

Salt & pepper to taste 

Directions: 

Place cauliflower in a baking dish. Drizzle with olive oil, salt, pepper, garlic to taste. Toss and roast uncovered till tender. Set aside/refrigerate in advance. 

Layer Arugela, roasted cauliflower, pomegranate seeds, sprinkle a small handful parsley chopped small, nuts if desired. 

Shake dressing ingredients in a mason jar, Drizzle with dressing.

Wholesome

Rosh Hashana

TREATS

Passionfruit sorbet with fresh fruit and fig sauce

Growing up in Australia, passionfruit is a staple. Here in the USA it emerges RH time!

Ingredients:

4 egg whites 

1/2 cup sugar 

1/2 cup coconut cream/thick part of canned coconut milk

1 orange freshly squeezed 

4-5 passion fruits 

Directions:

Beat egg whites till stiff peaks form, slowly add sugar and beat a few more minutes. Slowly add coconut cream and orange juice till just combined. Mix passion fruit in and freeze. Makes 1 large container.

Fig sauce: 

blend -3 larger fresh figs, 3 tbsp apple sauce, 2 tbsp honey. I spread it on my honey cake too in the following recipe.

Honey cake with apple sauce, cardamom spice and fig icing

Cardamom has a really pleasant aroma and flavor and compliments sweetness. It’s great for digestion and used as a natural remedy for infections and inflammation. 

Ingredients:

2 eggs 

1/2 cup coconut oil melted 

2 tsp vanilla extract 

3/4 cup honey 

1 cup almond flour 

2 cups spelt flour

 1 cup apple sauce

1/2 cup coconut cream/milk thick part 

1 heaping teaspoon cardamom spice 

Pinch salt 

1 tsp baking powder

1 tsp baking soda 

Directions:

Beat eggs, oil, vanilla, honey till well combined. Add cream, apple sauce, flours and spice. Grease an 8 inch spring form pan. Pour batter in and bake at 340 for approx 45 min till golden and fork comes out clean. Let cool. 

Fig sauce: (used in previous sorbet recipe too) blend 3 large figs, 3 tbsp apple sauce, 2 tbsp honey. Spread on top of cake when cooled and decorate with fresh figs.

Apple honey muffins

Enjoy these delicious and moist muffins as is, for a breakfast or dessert treat. You can also jazz them up with this frosting: Chill a can of coconut milk and use the thick part only. Hand beat with 1-2 tbsp honey. Spread on top of cooled muffins. Top with pomegranate seeds.

Ingredients:

1 egg 

2 teaspoons vanilla extract 

1/4 cup coconut oil melted

1/2 cup honey 

2 cups almond flour 

1/4 cup oat flour 

1 teaspoon cinnamon 

1/2 teaspoon baking soda 

Pinch salt 

2 med apples peeled and diced in 1/4 inch cubes.

Mix wet ingredients with fork, add dry ingredients and fold in apple pieces until all mixture is combined. Spoon the batter into greased muffin tins. Bake at 350 of 30-35 min till golden brown. Makes 10-12 muffins. 

quinoa honey loaf with dates & passionfruit

Ingredients:

2 eggs

1/2 cup plain greek yogurt/ coconut yogurt 

1/3 cup olive oil 

1 tsp vanilla 

3/4 cup honey 

1 1/4 cups white whole wheat flour or spelt

1/2 cup cooked quinoa 

1/2 cup almond flour 

1 tsp baking powder 

1 tsp baking soda 

Passion fruit 1/4 cup 

Handful dates chopped 

Directions: mix wet ingredients. Fold in dry till combined. Add passion fruit (alternatively you can pour the passion fruit on top with the glaze) and a handful chopped dates. 

Bake in a loaf pan or square at 340 for approx 40-45 min till tooth pick inserted comes out clean. 

Optional delicious addition-

Glaze: 1 can chilled coconut cream -use just the thick part, 1/3 cup coconut sugar, 2 tbsp coconut oil. Melt in a pot and pour over loaf once cooled. 

Crispy Spelt Honey Cookies

From the Australian Jewish News 2018

Ingredients:

1 egg

1/3 cup honey 

4 tbsp coconut oil melted 

1 1/2 cups whole spelt flour 

1/2 cup coconut flakes 

1/4-1/2 cup coconut sugar

1/2 tsp baking powder

1 tsp cinnamon 

Directions:

Line baking sheet with parchment paper. Mix wet ingredients. Add dry and continue to mix till dough forms. Place dough in fridge for 10 min till chilled. Make  approx 20 even balls and flatten a little. Bake at 350 for 20 min till golden. Cool on wired racks. Enjoy these wholesome sweet cookies with the whole family!

Soft & Fluffy Honey Cookies

Experimenting with my 3 honey's produced these delicious cookies- its hard to stick to one!

Ingredients:

3 eggs 

1 cup olive oil

1 cup honey

2 tbsp truvia or stevia

2 cups oat flour 

4 cups spelt flour (I did half whole half white)

2 tsp vanilla extract 

1 tsp baking soda

2 tsp baking powder 

Dash cinnamon 

Mix all ingredients in a bowl till cookie dough forms. Chill in fridge. Form balls and bake in the oven at 350 for approx 10 min till slightly golden. 

Apple Wine Crunch

Inspired by my friend Shaina Rotter, this is a delicious light and easy dessert I adapded  for the Chaggim. You can omit the nuts for RH if desired.

Ingredients:
6-8 apples cut up in chunks
Sauce:
2 bags frozen raspberries
1 cup wine of your choice (I use bartenura)
1/2 cup maple syrup 
1 freshly squeezed orange
Crunch:
3-4 cups rice crispies 
1/2 cup chopped walnuts
1 cup slivered almonds
3/4 cup coconut flakes
1/2 cup oil
1/4 cup maple syrup/honey 
Directions:
Cut up apples with the skin on in chunks. Blend raspberries, wine, maple and orange in a blender. You can make the sauce 3-5 days in advance.  Place apples in a serving dish. Pour sauce on top. Combine all crunch ingredients and place in the oven at 380 degrees till toasted, approx 15 min. Pour on top of sauce and serve. You can store the crunch in an air tight container upt o a week or freeze in advance.

MORE VARIETIES:

*You can also bake the apples with the sauce, at 350 uncovered for 15-20 min if you want a warmer, softer dessert and place the crunch on top just before serving.
*As an alternative you can serve the above recipe in little cups with blended mango, the raspberry sauce, the crunch and assorted cut up fruit (instead of apples) in assorted variatons.

*You can also add chocolate chia pudding to the mix in the recipe to follow. 

Chocolate Chia Pudding


This chocolate lovers breakfast is a real treat, satisfying and you won’t be ravenous at lunch! You can alternatively serve this as a desert pudding in little cups with fruit and my strawberry wine sauce. 
 


Chocolate Chia Cups: 
1/4 cup + 1 tbsp chia seeds
1 1/4 cup unsweetened almond milk
2 tbsp cocoa 
1/4 cup hot water 
2-4 tbsp maple syrup
Pinch of kosher salt
Pinch of cinnamon
Directions:
In a bowl whisk together the hot water and cacao powder until dissolved. Add the almond milk, cinnamon, salt. Stir in the chia seeds. Let set for 10 minutes until chia seeds thicken. Add maple syrup according to liking. Split into 2 cups. 
Top chocolate chia cups with fresh blueberries and unsweetened coconut, or 1 tbsp almond butter, banana and cinnamon.
You can make it an advance in mason jars before the chag!

Cacao Pomegranate Bark

 Recipe:

1/3 cup coconut oil melted in a small pot 

Add 4 tbsp honey  

1 cup Cocoa/cacao powder 

1 cup slivered almonds 

Melt the oil and turn fire off. Quickly add rest of ingredients and mix. Flatten onto an 8 by 12 pan or square pan.

Top  with pomegranate  seeds  pressed in slightly to add a fruity vibrant RH touch.

Break it up into pieces and enjoy!  Store in fridge. 

Apple Granola Salad

You can make the granola (without the nuts if you don't use them on RH) for breakfast with yogurt and fruit and then add some to this refreshing salad with a great crunch.

Mixed greens 

Baby honey crisp apples sliced 

Avocado sliced 

Red onion sliced 

Home made Granola: 

2 cups old fashioned oats, 1/2 cup chopped walnuts, 1/2 cup sunflower seeds, 1/4 cup slivered almonds, 1/4 cup coconut flakes. Drizzle olive oil, a little honey and massage. 

Bake at 350 for 15-20 min till crispy. 

Dressing: approx 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1-2 tbsp honey, 1 tsp  little Dijon mustard, salt & pepper to taste ( 1 tsp fresh ginger-optional)

©2019 BY RIVKAH KRINSKY