November 2007

Top Stories
• Michael Medved
• Jewish Glasnost
• Glasnost: A Response
• Brothers in Arms
• Ann Coulter
• Moran Down
• Letters to the Editor

In Their Own Words
• Ruth Damsker
• Eli Wiesel

Networking Central
• National Council of Jewish Women

• Blessing to One Another
• JSPAN Justice Award

Teen Voice
• Machaneh Bonim b'Israel

Raising A Mensch
• Pets and Kids

The Kosher Table
• Nutrilicious

Free Subscription

Past Issues
2008 J


    Email This     About     Subscription     Donate     Contact     Links     Archives  

Nutrilicious: Food For Thought and Whole Health , Natural Whole Vegetarian Kosher Cuisine (Feldheim Publishers, 260 pages, soft cover)
The Kosher Table

Nutralicious: Food For Thought and Whole Health
Book Review

-- Lisa Kelvin Tuttle

Edith Rothschild says she is not a health nut --- she’s just nuts about health. And her warning at the beginning of her beautiful new cookbook, Nutrilicious: Food for Thought and Whole Health, states she assumes no responsibility for the side effects that may occur when embarking on a healthier lifestyle, such as:

  • A feeling of buoyancy.
  • A sense of being in control of your life.
  • A balance between your physical, mental, emotional and spiritual being, allowing you to become more centered, intuitive and tranquil.
  • Every day feeling stronger, more joyful and more grateful to God for being alive.

With this opening, of course I dove right in and started reading. Then, after learning and laughing a while, I pulled out my pots and started cooking!

Nutrilicious is not just a vegetarian cookbook; it is a passionate call to healthier living, although never preachy or threatening. Nutrilicious is filled with over 170 easy-to-do recipes for everyday, as well as upgraded ones for Shabbos, holidays and elegant entertaining, along with the most well-researched, up-to-date health information.

Of the many cookbooks focused on natural whole foods, this is the first one I’ve seen written with the kosher home in mind, and with such playfulness and joy. Interspersed with the excellent recipes—every one of them pareve, made without white sugar, and low in fat—are lots of little humorous stories, aphorisms, poems, and whimsical rhymes that nourish the spirit along with the palate.

We also get Mrs. Rothschild’s good guidance on setting up a healthy kitchen pantry, her recommendations of brand-name products she loves and trusts, excellent charts to ground us in the philosophy she advocates, and helpful hints on almost every page.

Edith Rothschild’s wisdom comes from many years’ experience applying and teaching others about the natural, whole-foods lifestyle that helped cure her debilitating osteoarthritis. And as a grandmother of thirteen granddaughters and twelve great-granddaughters (to whom she lovingly dedicated her cookbook), I would say she is something of an authority on nourishing people. So, buy the book! And cheers to your health!

Until we eat again,


Velvety Zucchini Soup

Serves 6-8

I made this soup erev Sukkot and it was a bit hit. This creamy, fat-free soup adapts to every season—or to whatever veggies you have on hand. Instead of zucchini, try broccoli, asparagus or carrots; or use sweet potatoes in lieu of white. Experiment and have fun. If you invest in a good immersion blender, you can simmer the vegetables and puree the soup right in the pot—eliminating the need to transfer a hot liquid and wash your blender.

  • 2 large zucchini, chopped (1/2-inch chunks)
  • 1 large or 2 medium potatoes, peeled and sliced (1/4-inch rounds)
  • 1 cup chopped onions
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 6 cups water
  • 1/2 cup oat flakes
  • 1 to 2 tablespoons organic soy sauce
  • Sea salt or Herbamare to taste
  • Black pepper to taste
  • 2 pinches ground nutmeg
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried, for garnish
  1. To a medium or large pot, add the zucchini, potatoes, onion, garlic, bay leaves, water and oat flakes, cover and bring to a boil.
  2. Lower the heat to medium-low and cook for 30 minutes.
  3. Cool slightly, remove the bay leaves and puree with a hand-held electric mixer (emersion blender), or in a blender or food processor.
  4. Return the soup to the pot, add soy sauce, salt, pepper and nutmeg, adjust seasoning and simmer for another 6-8 minutes.
  5. When serving, garnish with dill.

Note: Herbamare (made by A. Vogel, Bioforce) is a flavorful blend of sea salt and 14 organic herbs.

"When we sit down to a meal, we should eat with our eyes, digest with our mouths, be calm with our minds and be grateful with our hearts."

Color-Me-Purple Salad

Serves 6-7

This eye-catching salad is both tasty and eye-catching! It looks beautiful on a buffet and is a great make-ahead dish for Shabbat. It takes a bit longer to steam the vegetables separately, but the little bit of extra time will help their bright colors remain distinct in the salad.

  • 1/2 cup peeled steamed or cooked beats (1/4-inch cubes)
  • 1/2 cup steamed sliced carrots (1/4-inch cubes)
  • 1/2 cup steamed sliced celery (1/4-inch cubes)
  • 1/2 cup peeled steamed or cooked potatoes (1/4-inch cubes)
  • 1/2 cup sliced apple (1/4-inch cubes)
  • 1/4 cup finely chopped purple onions
  • 1/4 cup finely chopped sour pickle
  • 1/4 cup finely chopped flat-leaf parsley


  • 2 teaspoons umeboshi vinegar, or to taste
  • 2 teaspoons apple cider vinegar, or to taste
  • 1 tablespoon flaxseed oil

Note: Umeboshi vinegar is a byproduct of the Japanese process of pickling plums in a salty brine. You can find it in most natural markets. I have substituted rice vinegar along with a hearty pinch of salt for the umeboshi, and olive oil for the flaxseed oil, with excellent results in this salad.

  1. Make the dressing.
  2. Place all the other ingredients in a large bowl, and mix thoroughly.
  3. Pour the dressing over the ingredients in the bowl, toss everything together and adjust seasoning.

Serve at room temperature.

Keeps well refrigerated about three days.

Appetizer: Serve 1/3 to 1/2 cup individually on a large lettuce leaf!

Good Old-Fashioned Spaghetti

Serves 8

I was at first daunted by the long list of ingredients, but once I had the first bite I was not disappointed. The sauce is so flavorful and hearty you might not want to go back to meat sauce. A food processor makes light work of chopping the vegetables. For those wondering whether the inclusion of tofu will go over well with kids, mine asked for third helpings.

  • 1 (16 oz) package spaghetti (wholegrain)
  • 3 medium onions, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup chopped mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped sweet red pepper
  • 1 cup firm tofu, mashed
  • 1 (28 oz) can plum tomatoes
  • 1 (8 oz) can tomato paste
  • 1 teaspoon tried oregano
  • 1/2 teaspoon sea salt or Herbamare
  • Black pepper to taste
  • 1 1/2 cup vegetable stock or water
  • 1/8 cup chopped flat-leaf parsley or basil
  1. Cook the pasta according to the package directions, drain and reserve.
  2. In a large saucepan, sauté the onions, carrot, celery, garlic and mushrooms in oil for 5 to 6 minutes.
  3. Add the red pepper and tofu, and sauté for 5 minutes.
  4. Add the tomatoes and the tomato paste, mix well and bring to a boil.
  5. Add the oregano, salt, pepper and half the water or stock, and let boil for 2 minutes.
  6. Reduce the heat and simmer for 45 minutes, stirring occasionally.
  7. Add the remaining water or stock, stir, and simmer another 45 minutes, stirring occasionally.
  8. Add the pasta and the parsley or basil, adjust seasoning, mix well, heat through and serve.

Previously on the Kosher Table

Did you enjoy this article?

If so,

  • share it with your friends so they do not miss out on this article,
  • subscribe (free), so you do not miss out on the next issue,
  • donate (not quite free but greatly appreciated) to enable us to continue providing this free service.

If not,