Nutri­li­cious: Food for Thought and Whole Health

Edith Roth­schild
  • Review
By – December 12, 2011

If you’re look­ing to cre­ate a super­healthy veg­e­tar­i­an kosher kitchen, this cook­book is the per­fect primer. It’s cre­ative, fun­ny, and chock-full of great nutri­tion­al guid­ance. The author even throws in some of her poet­ry and a few per­son­al sto­ries for good measure. 

And then there are the recipes, some with whim­si­cal names like Yum­my Baked Yam Cubes, Col­or-Me-Pur­ple Sal­ad, Peas­ful Hum­mus, Tofony Scram­bled Eggs, and Hot Choco­late — a Cup of Tran­quil­i­ty, which is made with Rice Dream nondairy bev­er­age, organ­ic cocoa pow­der, and pure maple syrup. The author draws lib­er­al­ly on her deep faith and eclec­tic back­ground, which includes degrees in lit­er­a­ture and coun­sel­ing psy­chol­o­gy, and expe­ri­ence lead­ing diet work­shops in Toron­to and Jerusalem. She’s also a cer­ti­fied coun­selor in Bach Flower Reme­dies, an herbal heal­ing sys­tem involv­ing wildflowers.

In her intro­duc­tion, Roth­schild explains the far-reach­ing health ben­e­fits of a plant­based diet and rails against processed foods. She dis­cuss­es her own strug­gles with osteoarthri­tis and how she was helped by switch­ing to a diet of whole nat­ur­al plant foods — grains, nuts and seeds, veg­eta­bles, fruit, and legumes. She includes a handy shop­ping list of healthy sta­ples and sprin­kles in help­ful hints to round out this most use­ful cookbook. 

Recipe: Spicy Red Lentil-Yam Soup 

Serves 6 – 7

This light soup, with its gor­geous gold­en colour, is a nutri-yum­my meal-starter any time of the year. It is also a most pleas­ant way to add to your (and your family’s) vit­a­min A and pro­tein account.

3 — inch piece wakame
8 cups water
2 medi­um yams, peeled and cut into 1‑inch cubes
1 cup red lentils
1 cup coarse­ly chopped onions
2 cloves gar­lic, coarse­ly chopped
2 large bay leaves
2 tsp grat­ed gin­ger
1/2 tsp ground cumin or to taste
1 tsp ground corian­der or to taste
3 tbsp organ­ic soy sauce
1 – 2 tbsp ume­boshi vine­gar
Fine­ly chopped dill or curly pars­ley, for garnish

1. Soak the wakame in a bit of warm water for eight min­utes, and cut into 1/4 ‑inch pieces.

2. In a large pot, place the eight cups water, yams, lentils, onions, gar­lic, bay leaves, gin­ger, and wakame; cov­er, bring to a boil, and cook on medi­um heat for 40 – 50 min­utes.

3. Cool slight­ly, remove the bay leaves, and purée with a hand-held elec­tric mix­er, or in a blender or food proces­sor.

4. Pour the soup back into the pot, add the cumin, corian­der, soy sauce and vine­gar, adjust sea­son­ing, and sim­mer for anoth­er eight min­utes.

5. Gar­nish with dill or pars­ley and serve.

Nutri­li­cious: Food for Thought and Whole Health by Edith Roth­schild (Feld­heim Pub­lish­ers; May, 2007; Paper­back $26.99

Robin K. Levin­son is an award-win­ning jour­nal­ist and author of a dozen books, includ­ing the Gali Girls series of Jew­ish his­tor­i­cal fic­tion for chil­dren. She cur­rent­ly works as an assess­ment spe­cial­ist for a glob­al edu­ca­tion­al test­ing orga­ni­za­tion. She lives in Hamil­ton, NJ.

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