Living with diabetes, food allergies, or other digestive problems is a challenge. When one also observes kashrut, the challenge is even greater, especially during Passover. Nechama Cohen, an observant Jew, had to meet this challenge when diagnosed with type 1 diabetes in 1985. She studied nutrition and social work to learn more about her condition. She is the founder and CEO of the Jewish Diabetes Association. Her research showed her that moderation, portion control, and basic nutritional information about the carbohydrate and fat content and the glycemic index of foods would allow her to enjoy many of her favorite dishes. This cookbook is the result of her work.
By taking classic dishes and making them lighter, Ms. Cohen provides readers with 250 recipes suitable for both daily and holiday meals: 129 of them are suitable for Passover. Among these are mock chopped liver, mock matzo balls, and light-as-air sponge cake. The book has recipes for soups, salads, vegetable, dairy, fish, and meat dishes as well as snacks, beverages, and desserts. With obesity reaching epidemic proportions in the United States, learning how to cook light dishes is a necessity. Any cook who wishes to serve healthy dishes will find this to be a very useful resource.
Recipe: Orange and Fennel Salad
Low Carb, Low Fat/Yield: 8 servings
The tang of the oranges and the licorice flavor of the fennel are a unique and tasty combination.
2 medium fennel
6 cups romaine lettuce leaves, torn
into bite-sized pieces
1 cup radicchio leaves, torn into
1 red onion, peeled and thinly sliced
2 oranges, peeled and thinly sliced
1/4 cup sliced roasted almonds
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon fennel leaves, finely chopped
2 cloves garlic, minced
1/2 tablespoon grated orange rind
sugar substitute equal to 1 teaspoon sugar
salt and pepper to taste
Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds. Combine the prepared salad greens, onions and oranges in a large bowl. Scatter fennel on top. Whisk together all ingredients for the dressing.
Note: To make a creamier dressing, add 1 tablespoon of light mayonnaise and whisk.
Recipe From: Enlitened Kosher Cooking: More Than 250 Good-Carb, Healthy-Fat, Sugar-Free the Simple to the Elegant by Nechama Cohen (Feldheim Publishers; 2006; Paperback $39.95)