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As an observant Jew I literally have Thanksgiving twice every week! If you are like me, you may want to make up for some over indulgent Shabbat meals by doing a cleanse day. I just completed a 2-day nutritional cleanse and I feel so much better!
I am going to incorporate a cleanse day most weeks from now on to balance out the inevitable elaborate meals on Shabbat with some detoxing and a nutrient blast. If one of your Shabbat meals is heavy, then try to make the second meal mainly healthy and lower in fat, being sure to include whole grains and lots of raw veggies or a filling, high nutrient soup.
If you are interested in learning more about the Isagenix Cleansing and Fat Burning system, click here: www.fitbodycleanse.com
This week's recipe is one that is a classic Italian Bolognese made healthier and vegetarian! My family and friends have loved this recipe for years.
Wishing you a great week and a happy, healthy and prosperous New Year!
Warm regards,
Karen
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Save Money and Time While Enjoying Delicious Meals With Your Family and Friends
This website is your kosher treasure map that will teach the beginner to advanced home cook how to plan and cook meals that your family and friends will cherish for years to come.
That burning question that each of us and our kids ask each day, "What's for dinner,?" will now finally be answered in a stress-free way that will bring your family closer together and save you a lot of time and money.
Karen's recipes are focused on fresh foods that are much healthier for you while being tasty and satisfying, without deprivation. Of course, that includes occasional treats and authentic dishes.
The tips and tricks that you will learn will be invaluable
Karen will be creating videos and recipes that invite you into her kitchen to learn and have fun together! |
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Karen is a stay- at- home mother of five and an entrepreneur who has had a passion for cooking since childhood.? For Karen cooking is like a sixth sense, much like those with an ear for music can pick up and play an instrument without knowing the notes? The inspiration of her mother's and grandparents' creative and talented cooking helped form the foundation for her passion for cooking. |
From the first falafel she tasted from an Israeli cook, to the lessons from gourmet Italian home cooks and restaurant chefs, to days spent learning from her friend's mom about Hong Kong cuisine, to trips to Chinatown and living in Israel, to mastering the art of Persian cooking after marrying her Iranian husband, to lessons from gourmet Moroccan friends in Boca Raton, Karen lives and learns from every culture and is excited to share that wisdom with you.
Karen and her family decided to live an observant modern orthodox Jewish lifestyle 15 years ago. She now transforms her favorite American and international non-kosher dishes into delicious kosher fare.
After college she served in the Israel Defense Forces, married, and now devotes her life to her family, friends, faith, and love of cooking while running a thriving health and wellness business from home. Karen has taught kosher cooking classes for the past 10 years in Boca Raton with her friends, Lauren Bakst, a gourmet cook, and Lowil Stoller, a pastry chef.
Karen's recipes were featured at a dinner honoring the best chefs of the capital district hosted by the Marriott Hotel in Albany, New York. She has catered affairs up to 350 people including the Maimonides Medical Society annual dinner for over 100 Physicians at the Albany Medical Center Hospital.
She is presently working on her upcoming book, Delicious and Kosher, and is founder of the Delicious and Kosher website. |
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This week I recommend the amazing
water bottle that I have been using as I run errands or at a workout. It
keeps the drink ice cold, literally, until the next day! It is BPA free
and a double walled stainless steel bottle that never freezes your hand
like most stainless steel does, and it does not sweat on the outside of
the bottle which means it will be nice and dry to the touch. I sent
this with my older son to Israel for his very intense hiking and
workout/trainings and he loves it too! You can
purchase it at the D and K store here:
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Ageless Renewal Serum(TM)
Are you ready to look years younger?
What should I know about Ageless Renewal Serum?
Ageless Renewal Serum is the newest development in skin care offered by
Isagenix that helps diminish the appearance of deep lines and wrinkles
while firming, toning, balancing and brightening the skin for a healthy
and luminous glow. Ageless Renewal Serum contains a high concentration
of naturally-derived epidermal growth factors to stimulate the body's
natural ability to replenish skin, as well as Repair-Plex(TM), a cutting-edge formula containing specially-formulated ingredients and polypeptides to support the skin's renewal process.
How can I benefit from using Ageless Renewal Serum?
Unlike some serums and treatments that use harsh, skin-irritating
chemicals and may require downtime before skin looks healthier, Ageless
Renewal Serum is a naturally-derived formula that works in harmony with
the body to help support the skin's natural ability to produce collagen
and other proteins. The result is skin that feels firmer, more elastic,
moisturized and a reduction in the appearance of deep lines and
wrinkles.
Click HERE to access Isagenix |
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Pasta with Vegetarian Bolognese Sauce*
When I was living in Israel and serving in the army I had a British roommate, Gina, who made the best bolognese sauce (with real beef). She did not use Parmesan since we kept a kosher kitchen. I loved it, and years later when I was a vegetarian, I developed this version which makes it more authentic by adding Parmesan. The cremini mushrooms add an earthy,beefy flavor.
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1-1/2 quarts homemade marinara sauce, or 2 cans whole tomatoes, pureed in a blender
4-6 tablespoons extra virgin olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 large sweet onion, diced
2 carrots, finely diced
6 garlic cloves, roughly chopped
8 oz. cremini or baby bella mushrooms, sliced
1 handful, fresh Italian parsley, chopped
1 handful, fresh basil, roughly chopped (if not using homemade marinara sauce made with fresh basil)
crushed red pepper flakes, pinch
1 teaspoon oregano
½ teaspoon dried rosemary (optional)
1 teaspoon paprika
2 teaspoons garlic powder
white pepper, pinch
1 bay leaf
¼ cup or more, to taste, (optional) Parmesan Reggiano, grated
1/3 cup dry red wine
sea salt and freshly ground pepper, to taste
1 bag Morning Star Farm veggie crumbles (in the frozen section), or another brand of vegetarian ground beef substitute
1-2,16 ounce boxes of pasta of your choice, preferably whole grain
Over medium heat, sauté onions, bell peppers and carrots in olive oil until light golden. Add mushrooms, spices and garlic and sauté for an additional 2 minutes. Add wine, marinara sauce or tomatoes, Parmesan, parsley and bay leaf. Simmer over low heat for about 20 minutes. Serve over your favorite pasta (mine is linguini). Wholegrain pasta goes well with this dish. If you find that you need more liquid in the sauce, add a bit of the cooking water from the pasta. Garnish with some freshly grated Parmesan, if desired.
Serves: 6-8
*Dairy and Vegetarian
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PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
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Newsletter and Delicious and Kosher.com are written by Karen Abir and the staff of Delicious and Kosher.com. If you have any questions or comments, please send them to: 
