Rosh Hashanah Mood Boards (Community Submissions)


I am curious to “see” how other Jewish women visually inspire themselves for the holidays.

So this year I asked a mix of women from around the world who have different levels of observance to create share their visual inspiration with us.

These round-ups with the global female Jewish community is my way of “checking in” with how women are feeling.

Enjoy these beautiful Rosh Hashanah moodboards.


5 Reasons Raw Honey Should be on Your Rosh Hashanah Table

No Comments

5 Reasons Raw Honey Should be on Your Rosh Hashanah Table

Honey is a mainstay on our tables for the Rosh Hashanah seder and continues to make regular appearances until Yom Kippur.  We eat it with apples and Challah to signify our wish for a sweet year ahead.

Let’s be intentional and purchase the healthiest and tastiest honey for our tables this year: “Raw” honey.

Good to know: Raw honey is honey (nectar from flowers) that is pure, unheated, unpasteurized and unprocessed.

Here are 5 reasons raw honey is the best choice for our tables:

No Comments

Is Celebrating the Jewish Holidays Signing Up for Weight Gain?

No Comments

Is Celebrating the Jewish Holidays Signing Up for Weight Gain

I know that our Jewish holidays don’t revolve entirely around unhealthy food traditions—but sometimes it can feel that way.

If you’ve ever tried to manage your weight during the Jewish holidays, you know how challenging it can be. I wonder if Jewish women feel resigned to gaining weight during the High Holidays.

You can feel powerless: that overeating and eating unhealthy foods is just part of the Jewish experience.

No Comments

From the Jewish Food Hero Kitchen: Healthy Noodle Kugel



“Most Kugels contain only a few ingredients. The common demonimators being a starch base, eggs and fat.  If the dish lacks any of the basic ingredients, it a casserole rather than a kugel.”

-Gil Marks, Olive Trees and Honey: A Tresury of Vegetarian Recipes from Jewish Communities Around the World

It is time to expand the parameters for kugel.

A modern kugel: a healthy version that tastes good and is good for your body!

This kugel is:

Sweet and peppery

Made from plant based ingredients

Just as tasty as traditional kugal while being lighter and healthier.

Delicious hot, lukewarm or cold

Enjoyed by children and adults alike


Healthy Noodle Kugel
Jewish Food Hero
Rate this recipe
Average: 0/5

  • 2 cups of uncooked pasta, (farfelle, fusilli or tagiatelle) can be gluten free
  • 2 cup sliced mushrooms (button, cremini, shitake or a blend of the three)
  • 2 cups of silken tofu
  • 1 onion
  • ½ cup sugar
  • ½ teaspoon salt
  • 4 tablespoon raisins
  • 1 cup of vegetable broth
  • 1 teaspoon pepper (If you are making this kugal for children, you might reduce the pepper to ½ teaspoon. If you are making the kugal for adults, you can increase the pepper to 1 ¼ teaspoons)
  • 3 ½ tablespoons Energ Egg Replacer
  • Optional: ½ cup breadcrumbs, can use gluten free
  • Optional: ¼ cup fresh parsley (or another fresh herb of your choice) for garnish
  • 8-quart stock pot
  • 10-inch sauté pan
  • Spatula
  • Blender or food processor
  • Large mixing bowl
  • 9 inch round baking pan

    Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  1. Fill the stockpot with at least 4 quarts of water
  2. Cook the pasta al dente (as you will be baking it)
  3. Drain and rinse in cool water
  4. Confirm that you have approximately 3 cups of cooked pasta
  5. Set aside
  1. Mix the Energ Egg Replacer with ¼ cup of warm water and set aside.
  2. Heat 1 cup of vegetable broth (or water) in a skillet over medium heat
  3. Add the onion and mushroom if you are including them and cook and stir for 15 minutes, or until done
  4. Add more vegetable broth as needed
    In a bowl or blender:
  1. Place the silken tofu, sugar, pepper, salt
  2. Blend until smooth
  3. Fold in raisins, onions (and mushrooms), and the egg replacer
  4. Add the cooked pasta and mix well
  1. Spray the baking pan with non-stick oil spray
  2. Transfer the mixture to a lightly oiled pan
  3. Smooth the top with a spatula
  4. Cover with foil and bake for 35-40 minutes
  5. Remove the foil and add the breadcrumbs
  6. Bake for an additional 10 minutes, until the top is lightly browned
  7. Let cool slightly before serving garnished with fresh parsley

; Yield: Serves 6

If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals




From the Jewish Food Hero Kitchen: Mock Chopped Liver


Jewish Mock Chopped Liver

When people say “Jewish Food”, chopped liver is one spread that has a complicated reputation.  Most people have a chopped liver memory or story that includes their grandmother, strong smells from the kitchen, and perhaps some commentary about kosher meat.

I wanted a healthy version so I’ve adapted a traditional chopped liver recipe with healthy ingredients that are all plant based.

This vegan version of chopped liver makes a lovely addition to your holiday meal. Mushrooms and walnuts give this dip a unique flavor that everyone is sure to enjoy. Serve with fresh crunchy celery and matzo crackers.

This Mock Chopped Liver is:

Rich tasting

A lot easier to make than the one your remember


Good smelling 

A modern update of a Jewish food favorite



From the Jewish Food Hero Kitchen: Mock Chopped Liver
Jewish Food Hero
Rate this recipe
Average: 0/5

  • 1⁄4 cup vegetable broth
  • 1⁄2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups button mushrooms, cleaned and sliced
  • 1⁄2 cup walnuts
  • 1⁄2 teaspoon sea salt
  • 1 teaspoon balsamic vinegar
  • Black pepper, to taste
  • Fresh parsley for garnish
  • Large skillet (9 or 10-inch)
  • Food processor

    In the large skillet:
  1. Heat vegetable broth over medium-high heat
  2. Add the onion and garlic and sprinkle with a few pinches of the sea salt
  3. Sauté for 10 minutes, adding a touch more vegetable broth if the onion begins to stick to the skillet
  4. Add the mushrooms and another few pinches of sea salt
  5. Add a little bit more vegetable broth if needed
  6. Cook and stir for 5 more minutes, or until the mushrooms have softened
    In a food processor:
  1. Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in the food processor
  2. Blend until well-blended but not completely smooth.
  3. Adjust seasoning to taste.
    To serve:
  1. Place in a serving bowl
  2. Garnish with fresh parsley
  3. Serve with celery sticks and matzo crackers

In your comments, share with us your chopped liver memory.

If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals



10 Ways to Spice Up Your Apples and Honey This Rosh Hashanah

No Comments

10 Ways to Spice Up Your Apples & Honey This Rosh Hashanah Jewish Food Hero

Apples and honey are a Rosh Hashanah tradition.

Here are 10 ways to spice up your ritual this year.


Raw apples get the limelight at the Rosh Hashanah seder meal.  After that, they are relegated to being featured in as an ingredient in cakes and other treats.  Raw apples are filled with fiber and nutrients.  Eating apples raw is so good for us so let’s eat more of them this High Holiday season.

Eat One Apple before Holiday Meals
Starting our meals with a raw apple is a best practice especially during the high holidays where there are so many heavier meals. Eating it right before a holiday meal will help you satisfy your appetite so that you can make healthier choices at the holiday meal that follows.

Our grandmothers ate compote and so can we.  Apple compote is delicious, simple to make and 100% healthy.  Here is a recipe from Martha Rose Shulman.

Apple-cucumber pickles is a loved Korean dish and meets our Rosh Hashanah requirements too.

Make these one day in advance and enjoy them as a side dish during meals.

For a lighter apple dessert, poached-apple is a perfect option.  I included one in the Jewish Food Hero Cookbook Rosh Hashanah Menu here.


DIY Herb and Spice Infused Honey
Herb infused honey is delicious and healthy.  It is simple to make and a fun activity to do with children for Rosh Hashanah.  It also makes a great L’shanah Tovah gift.  This is the recipe that inspired me to experiment this year.

Honey Glaze
Honey can be used as a delicious and fragrant sweet or savory glaze. A savory honey glazed tofu on pumpkin seed couscous recipe and a vanilla bean and fig shortbread drizzled with honey glaze recipe look delicious for our October holidays.

Spicy Honey
Invigorating honey with a bit of hot spice can surprise and delight the senses.  It is perfect as a topping for non-dairy yogurt, on toast or even in a cup of tea.  Try it out here.

Healthy Honey Salad Dressing
Adding honey to a salad dressing makes it sweet (in a good way).  Try this E2 Basics Dressing   It is sure to please and can be added to any salad during the holidays (and all year long).

Apple Cider Detox drink
Apple Cider vinegar is so good for us.  Many people drink one tablespoon of organic raw apple cider vinegar mixed with 12 ounces of warm water and a bit of raw honey in the morning on an empty stomach.  Adding this health elixir to our routine will surely help our digestion this time of year when there is a line up of holiday meals.

Your turn:  What are some of your healthiest tips for apples and honey during Rosh Hashanah?

P.S. Here is the blessing for apples and honey in case you need it.

No Comments

20 Prompts for Reflection for Rosh Hashanah (+ Free Download)

No Comments

20 Prompts for Reflection for Rosh Hashanah

The High Holidays are busy and our best intentions to connect with the spirit of the holiday can fall to the bottom of our to-do list.

Before the holidays begin, it is possible is to carve out a little time to myself and focus on reflecting on the last year and setting intentions for the year to come.

Here are the 20 prompts to support you.

If you crave time for yourself where you have space to think, feel, and pray, this is for you. 

No Comments

From the Jewish Food Hero Kitchen: Twice Baked Sweet Potato Tzimmes


Twice baked sweet potato Tzimmes

A new twist on classic tzimmes: a twice baked sweet potato version.

Tzimmes (sometimes spelled tsimmes) is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables.

Tzimmes is often part of the Rosh Hashanah meal when it is traditional to eat sweet dishes.  (Good to know that it can be served for Pesach/Passover too as it meets all the kosher for Passover requirement.)

I’ve adapted a traditional tzimmes recipe with healthy ingredients that are all plant based.


Returning to Self: A Feminine Approach to Teshuva

No Comments

Returnin to Self: A feminine approach to Teshuva

With the High Holy Days approaching, I’ve been thinking about Teshuva and how I want to observe a day of atonement this year. However, all the guides and resources for this process I’ve come across feel distant, hard to relate to, and lacking in empathy. In other words, not great.

I’m seeking a more supportive, feminine Teshuva experience.

Teshuvah in Hebrew means to repent and chet means to sin. Looking deeper into the etymology and literal meanings of these words, a more nuanced story emerges.

No Comments

Chag Notebook: Leah Penniman

No Comments

Chag Notebook: Leah Penniman

Leah Penniman is an educator, farmer, and food justice activist from Soul Fire Farm in New York State.  She is committed to dismantling the oppressive structures that misguide our food system, reconnecting marginalized communities to land, and upholding our responsibility to steward the land the nourishes us. I am honored she agreed to share her thoughts with us

Let’s get to know Leah and learn from her.

No Comments