FOOD FOR THOUGHT33 RECIPES AND INSPIRATIONAL INTENTIONS FOR THE HIGH HOLIDAYS

In honor of the Jewish New Year and the fall holiday season, we bring you 33 High Holiday

recipes curated from culinarily inclined members of our global network. As we put this

collection of recipes together, we aimed to honor the spirit and customs of those who shared

them—whether using milliliters or cups or a charoset that leaves the instructions to the

imagination. While this collection was inspired by the themes of the fall holiday season,

it contains recipes that can inspire your table all year round.

This collection has a range of diverse treats, including a sweet Rwandan and Ugandan

delicacy, a unique Latin American pomegranate fish dish, a rich Bulgarian beef pastel and

downright awesome apple pie egg rolls. Many of these have been featured in publications like

The New York Times and introduce us to ingredients like matcha-infused honey and orange

blossom water.

But what impresses us most about these recipes are the values they represent and the

intentions they symbolize. With each recipe comes a note about what each person hopes to

achieve in the year ahead. We hope that these intentions—to honor the past while reinventing

the present, to practice mindfulness, to appreciate life’s blessings and more—inspire you to set

your own goals for how you can positively impact your communities in the coming year.

One way to do that is to explore issues of hunger and food justice. To that end, we encourage

you to dig into A Plateful of Grateful, a resource and discussion guide for reducing food waste,

created by our friends at Repair the World and 412 Food Rescue. For practical tips on how to

reduce food waste, check out the last page of this collection.

Finally, as we can all attest, the best meals are those that are shared. This High Holiday season,

we invite you to pick a favorite dish (or two) and gather friends, family and new connections

around the table to share ideas, stories, hopes, dreams, jokes and, of course,

a slice of that Apple Cider Honey Cake.

Shana Tova! Wishing you a meaningful and delicious New Year!

INTENTIONS AND CONNECTIONSA special thank you to all who contributed to Food For Thought and helped

to create a meaningful collection of recipes and intentions. Unless otherwise

noted, the copyright for each recipe belongs to the contributor and should be

reprinted only with their permission.

https://www.schusterman.org/sites/default/files/A%20Plateful%20of%20Grateful%20High%20Holidays%202018.pdf

BREADS Unforgivably Good Apple Cinnamon Honey Challah

Babka Challah

Cauliflower, Beet and Kale Flatbread

Salted Maple Challah

SOUPS AND SALADS Carrot Salad

Cauliflower Apple Rosemary Soup

Late Summer Cucumber and Tomato Salad, Labne

Pumpkin Apple Soup with Pomegranate Cream

SIDES Applesauce

Charoset

Forshmak

No Waste Kitchen Slaw

Pigeon Pea Hummus with Grilled Pineapple and Mango Salad

Red Curry Beet Hummus

Roasted Cauliflower Hummus, Infused Extra Virgin Olive Oil

ENTREES Matoke

Meat Pastel

Mom's Noodle Pudding

Pomegranate Ceviche

COCKTAILS SnapDragon Cocktail

Them Apples

DESSERTS Apple Cider Honey Cake

Apple Pie Eggrolls with Vegan Cinnamon Whipped Cream

Baked Apples with Cedar Nuts and Honey

Coconut Apple Crisp

Coconut Cream Malabi (Vegan Version of the Traditional Dish)

Date, Honey and Chocolate Cake

Gluten Free Sugar Cookie Snickerdoodle Cups

Orange-Spiced Rye Honey Cake

Rice Crispy Apples

Sesame Ice Cream

Spiced Chocolate Grignotines

Sunken Apple and Honey Cake

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BREADSUnforgivably Good Apple Cinnamon Honey Challah

Babka Challah

Cauliflower, Beet and Kale Flatbread

Salted Maple Challah

INTENTIONRosh Hashanah is about many things: deep emotional reflection, loud noises and carbohydrates.

As soon as those round challot come out, we know it’s about that time of year again—the time of

year to think about how we’ve treated ourselves and others over the past 12 moons. Most of us are

guilty of not being too kind to ourselves. We’re too hard on ourselves when it comes to the level of

success we’ve achieved. Or we haven’t been great about keeping up that new meditation practice

we wanted to try... or staying away from gluten. So this Rosh Hashanah? Be sweet to yourself and

gluten be damned!

Try your hand at this challah recipe. Best case? You’ll make a challah so delicious, that your friends

and family will have to forgive you for all the terrible things you did to them this year. Worst case?

You’ll add one more thing to the list of terrible things you’ve done this year. But we’re pretty sure

with this easy-to follow-recipe, you’ll be covered. If you live in LA, and if the idea of making a

special challah from scratch makes you reach for a paper bag to breath into, then no worries:

go to challahhub.com and order your very own apple cinnamon challah for home delivery.

Photo: Knotably

DIRECTIONS1. Peel and dice two medium sized apples, toss with 1 teaspoon

cinnamon, 2 tablespoons honey and set aside.

2. Empty your yeast packet into a small bowl. Add a pinch of

sugar and pour 1 cup warm water over top and stir lightly. Let

the mixture rest for 5 minutes or so until bubbly and creamy.

3. In a large bowl, combine 3.5 cups of flour, 1/4 teaspoon salt,

1/3 cup sugar. Whisk well.

4. In a small bowl, whisk together 5 tablespoons veggie oil (or

4 tablespoons of coconut oil), 3 tablespoons warm water, and

2 teaspoons baking powder (it will fizz). Then, pour into your

yeast bowl.

5. Pour the diced apples, your bowl of foamy yeast, and your bowl

of oil/baking powder into your bowl of dry ingredients, stirring

with a spatula or wooden spoon as you pour.

6. Mix dough with a spatula or wooden spoon, then get in there

with your hands and knead until mostly smooth. This will be a

super sticky dough.

7. Add up to 1 cup additional flour until dough leaves the side of

the bowl. But again, this dough is reeeeal sticky, so even if you’re

tempted to add more flour DON’T DO IT. Just deal with the

sticky. You can handle it.

8. Coat the inside of a big bowl lightly with oil and drop your ball

of dough inside.

9. Cover with a damp cloth, and let rise on your counter for 2 hours.

10. After your dough has doubled in size, dump it out onto a lightly

floured surface.

11. Gently knead the dough to get out any big air bubbles, then

braid as desired.

12. Place your braided dough onto a parchment-lined baking sheet.

13. Cover with damp cloth and let rise 1 more hour.

14. Preheat your oven to 325 degrees, and toss that bad boy inside

for 26-32 minutes. Not sure when it’s done? If you can gently tip

it up and flick or knock on the bottom of the challah, if it sounds

hollow, you’re good to go!

15. Once it is evenly golden brown on top, take your challah out

of the oven, place on a cooling rack.

16. Do not cover. Allow to cool, then put it in your face.

INGREDIENTS1 cup warm water

1 package Rapid Rise Yeast

3 1/3 cups of bread flour (not “self-rising”— we recommend Gold’s ‘Better for Bread’)

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon cinnamon

2 tbsp honey

2 peeled & diced medium sized apples

3 tbsp water

5 tbsp vegetable oil

2 tsp baking powder

2 medium-sized apples

NOTESWant to try a circle braid? Try a super long braid, then connect the ends like this or check out this video to do a 4-strand weave, or just roll up our challah into a snail-like swirl. Bringing your challah to a dinner party? Never cover a hot challah! It’ll get soggy and sad. Transport uncovered on someone’s lap (we call this person the Guardian of the Challah), or wait until it totally cools, then wrap in foil.

UNFORGIVABLY GOOD APPLE CINNAMON HONEY CHALLAHSarah Klegman and Elina TilipmanChallah Hub Co-Founders

ROI COMMUNITY MEMBERS

5 BREADS

http://challahhub.comhttps://www.dropbox.com/sh/fzsdoa8nunz2kj1/AACr4cn5A_aP8X-vr41u5oHma?dl=0https://www.youtube.com/watch?v=Ygd_58VcoN8

INTENTIONOur recipe blends two of our favorite breads, babka and challah. Our intention

is to blend our advocacy and philanthropy to better serve food insecure

college students this year.

Emilee BuckmanChallah For Hunger Volunteer and Chef

BABKA CHALLAH

YIELD: 2 very large

and delicious loaves

INGREDIENTSFor Dough

3 1/2 cups bread flour

1/4 cup sugar

1 1/2 tsp. salt

2 tsp. instant yeast (also called rapid rise yeast)

2 Tbsp. oil

2 eggs

3 yolks

3/4 cup water, warm

For Filling

2 Tbsp. butter

1 Tbsp. sugar

1/2 Tbsp. cayenne

Pinch of salt

3 oz bittersweet chocolate

2 Tbsp. cocoa powder

1 tsp. instant espresso

For streusel

3 Tbsp. brown sugar

5 Tbsp. flour

1/2 tsp. cinnamon

2 Tbsp. butter

DIRECTIONS1. Mix all dough ingredients, adding dry into wet,

either in a mixer or by hand until dough forms

a ball and becomes smooth and elastic.

2. Place dough into oiled bowl, cover with towel

or plastic wrap, and let sit for 3 hours, folding

halfway though. After dough doubles in size,

roll it into a rectangle, about 1/4–1/2 inch thick.

3. Boil a small amount of water in a sauce

pan and place a bowl with the bittersweet

chocolate and butter over top. Stir until

ingredients are melted. Take off heat and

whisk in the sugar, cocoa, cayenne, salt

and instant espresso.

4. Spread filling onto dough, making sure

to reach every corner as best you can. Cut

dough roughly in half lengthwise with pizza

cutter. Roll up each half lengthwise.

5. Cut each roll of dough in half lengthwise

and braid and then allow dough to rise for

45 minutes to 1 hour or until it doubles in size.

Pre-heat oven to 350.

6. For the streusel, mix flour, cinnamon and

brown sugar together. Melt butter and pour

over dry mixture. Mix with fork until it is evenly

distributed. It should feel like damp sand.

7. Wash dough with egg and sprinkle streusel

on top. Bake at 350 for 30-40 minutes.

6 BREADS

INTENTIONWhen building a rapidly growing company with a mission to revolutionize how we eat,

it is easy to forget to pause and be truly present in the moments that matter. I (as well

as the entire Simple Mills team) have set the intention to be present and appreciate all

of the seasons that come with building a brand together. I picked this recipe because

the prep is so simple, allowing more time to be engaged with your guests—and it’s

also so sharable! I love that the ingredients are so simple, yet nourishing. Enjoy!

Katlin Smith Founder/CEO of Simple Mills

REALITY UNDER 30

CAULIFLOWER, BEET AND KALE FLATBREAD

YIELD: 12 Servings

DIRECTIONS1. Preheat oven to 350ºF. Roast beets for at least

an hour until the skins are able to peel off under

lukewarm water.

2. Combine beets with tahini, olive oil, nutritional yeast,

garlic, salt and pepper in a food processor or high

speed blender. Add a tablespoon of water after your

initial blend to your desired consistency, however, it

should be as thick as hummus!

3. Once dip is created, set aside in a glass bowl

or ramekin.

4. Next, roast your cauliflower at 350ºF for 30 to 40

minutes and your kale for 15 both in olive oil and

basil. Add salt and pepper as needed.

5. Combine eggs, water, apple cider vinegar and

olive oil in a large bowl. Mix and then add one box

of Simple Mills Artisan Bread Mix. Blend until well

combined.

6. Grease hands with olive oil and roll dough into one

large ball, flatten out onto a greased baking sheet

and bake for 10 minutes.

7. Take the flatbread out and top with beet dip, roasted

kale and cauliflower. Top with additional spices, dairy-

free ricotta cheese, grass-fed goat cheese or a dash

of nutritional yeast for added flavor.

8. Enjoy!

INGREDIENTSFor Beet Dip

6 small beets, roasted and peeled

2 tbsp tahini

2 tbsp olive oil

1/4 cup nutritional yeast

1 tsp garlic powder

1 tsp pink sea salt

1 tsp black pepper

2-4 tbsp water, to thin dip as needed

For Flatbread

2 eggs

3 tbsp water

2 tbsp apple cider vinegar

4 tbsp olive oil

1 box of Simple Mills Artisan Bread Mix

1 small head cauliflower, cut in halves

3 cups kale

2 tbsp olive oil

1 tbsp basil flecksPhoto: Simple Mills

7 BREADS

https://www.simplemills.com/products/almond-flour-focaccia-sandwich-bread-mix

INTENTIONThis salted maple challah was one of the first recipes the Jewish Food Society

published. It brings together tradition and innovation in the Jewish kitchen, a

sentiment that is at the core of our mission. Our intention for the year ahead is

to continue to celebrate Jewish family recipes and stories from around the world,

both the old and the new. May the year ahead be filled with sweetness.

Jewish Food SocietyThis recipe is adapted from Tzimmes in Vermont: A Cookbook and is featured on the JFS Digital Recipe Archive.

SALTED MAPLE CHALLAH

YIELD: One 16-inch challah

DIRECTIONS1. Mix the yeast with the water in a small bowl and let stand

until foamy, about 5 minutes.

2. Meanwhile, combine the flour, maple syrup, canola oil,

maple sugar, salt, 2 of the whole eggs and the egg yolk in

a large bowl. Add the yeast mixture to the bowl and stir

with a wooden spoon until a shaggy dough forms about

2-3 minutes. (Alternatively, use a stand mixer fitted with

the dough hook attachment.)

3. Turn the dough onto a lightly floured surface and

knead until smooth and supple, 6 to 8 minutes. The

dough can be slightly tacky, but not sticky. If the dough

is sticky, lightly sprinkle 1 tablespoon of flour at a time

and continue kneading until dough is no longer sticky.

4. Place the dough in a lightly oiled bowl and cover with

a towel. Let sit in a warm place until it has doubled in

size, approximately 2 hours.

5. Punch the dough down and divide into 4 equal pieces.

Roll 3 of the 4 pieces into long ropes, about 2 feet in

length, thicker at the center and thinner at both ends.

Braid the 3 long ropes and tuck the ends under to seal.

The braid should be about 14-inches in length.

6. Take the fourth piece of dough and divide it into 3 equal

pieces. Roll these out in the same way to about 16-inches

in length and braid. This smaller braid should be about

12-inches in length.

7. Place the smaller braid on top of the larger braid and

gently press together to seal.

8. Preheat the oven to 350 degrees. Beat the remaining egg

and brush the challah liberally with the egg wash. Sprinkle

with the sesame seeds and let rise again until it has

doubled in volume, about 30 minutes.

9. Bake, rotating halfway, until the challah is golden brown,

about 30 minutes. Remove from the oven and let cool

completely before slicing. Serve the same day.

INGREDIENTS2¼ teaspoons (¼ ounce) active dry yeast

1 cup water, heated to 115º

5½ cups all purpose flour, plus more for dusting

¾ cup maple syrup

2 tablespoons canola oil

2 tablespoons maple sugar (found at specialty food stores, or here)

2 teaspoons kosher salt

3 eggs, plus 1 yolk

½ tablespoon white sesame seeds

8 BREADS

http://www.jewishfoodsociety.org/posts/2017/2/16/braided-beautyhttps://www.amazon.com/Pure-Maple-Sugar-pound-0z/dp/B00TD0N6EU/ref=as_li_ss_tl?ie=UTF8&qid=1471091597&sr=8-2&keywords=maple+sugar&linkCode=sl1&tag=tasttabl-20&linkId=be8ef01694b95f068eec32e75b3f8cdc

SOUPS AND SALADSCarrot Salad

Cauliflower Apple Rosemary Soup

Late Summer Cucumber and Tomato Salad, Labne

Pumpkin Apple Soup with Pomegranate Cream

INTENTIONI love this recipe during the New Year for much more than just being

delicious. I love the traditional symbolism of carrots around New Year.

The idea that they nullify any negative degree against people as well

as creating increased blessings is something I can always get behind!

Eli Kirshtein Culinary Director at Revelator Coffee Company

Bravo's Top Chef Contestant

REALITY TASTE

CARROT SALAD

DIRECTIONS1. Clean carrots lightly in cool water, do not peel.

2. Dust with cumin and salt, drizzle lightly with olive oil.

3. Roast in a 425 oven until just soft and lightly

browned on the edges.

4. Remove from the oven and marinate in half of the

lemon juice, olive oil and the rosemary.

5. Toast hazelnuts in the oven, and lightly chop.

6. Take yogurt and it season with salt, pepper, olive oil

and lemon juice.

7. Clean the watercress.

8. Place the carrots on a platter and garnish with the

yogurt, marinade, nuts and watercress.

INGREDIENTS1lb Heirloom Carrots

4oz Greek Yogurt

2 tbsp Cumin

1/4cp Hazelnuts

1/4cp Lemon Juice

3/4cp Olive Oil

1 Sprig Rosemary, Picked and Chopped

1 Bunch Watercress

10 SOUPS AND SALADS

INTENTION“For a New Year as hearty and satisfying as it is sweet.”

This recipe is from my mindful cookbook, “Eat with Intention: Recipes and Meditations for a Life that

Lights You Up” which serendipitously goes right in line with the symbolic use of food used during Rosh

Hashanah because each recipe has its own intentional mantra paired with this.

This Cauliflower Apple Rosemary Soup’s intention is “for a New Year as hearty and satisfying as it is

sweet” because it’s been a big part of my journey to balance out my good fortune with soul-nourishing

actions that give back to others. I believe the farther up the ladder we climb, the more we need to look

back down and lend a hand to others on their way up. This is a core foundation for my work and I love

how the elements in this soup each symbolize a pillar of it: apples for the sweetness of doing what you

love and success, rosemary representing grounded focus (coming from the earth and having properties

that assist in mental clarity) and cauliflower representing the work that truly nourishes us deeply by

giving back to others with its healthy, but satiating character.

Cassandra BodzakFounder of Aprecity, Holistic Lifestyle

Expert and Plant-Based Cooking Host

REALITY TASTE

CAULIFLOWER APPLE ROSEMARYSOUP

INGREDIENTSOlive oil cooking spray, for greasing

1 head cauliflower, chopped

2 teaspoons garlic powder

2 teaspoons onion powder

Salt and freshly ground black pepper, to taste

2 apples, thinly sliced (I prefer Pink Lady apples)

2 tablespoons (30 ml) extra-virgin olive oil

1 white onion, diced

1 clove garlic, chopped

3 cups (720 g) unsweetened almond milk, divided

3 tablespoons (45 g) Dijon mustard

4 rosemary sprigs, divided

DIRECTIONS1. Preheat the oven to 425°F (220°C,

or gas mark 7). Grease a baking sheet

with cooking spray. Add the cauliflower,

sprinkle over the garlic and onion

powders, and generously season with

salt and pepper. Roast in the oven for

10 to 15 minutes, or until the cauliflower

starts to brown.

2. In the meantime, grease another baking

sheet with cooking spray and scatter

across the apples. Bake for 5 minutes,

or until the apples begin to brown.

3. Heat the olive oil in a frying pan over

medium heat. Add the onion and sauté

for 5 minutes until softened, then add

the garlic and sauté for another minute.

4. Transfer the roasted cauliflower and

apples (setting aside a few apple slices

to garnish) to a food processor or high-

speed blender, and then add the onions

and garlic, 1 cup (240 ml) almond milk

and Dijon mustard. Pulse until puréed,

gradually adding more almond milk to

achieve your desired consistency.

5. Transfer the mixture into a large

saucepan over medium heat, add 2

rosemary sprigs, and simmer for 10

minutes until warm and infused with

rosemary. Remove the rosemary.

6. To serve, finely chop the remaining

rosemary leaves. Ladle the soup into

individual bowls, and then garnish with

sliced apples and chopped rosemary.

Photo: Evi Abeler

11 SOUPS AND SALADS

INTENTIONCapturing the last of the summer, we take advantage of the simplicity of ingredients.

Crispy cucumbers and juicy tomatoes harmonize with a few simple and intentioned

ingredients. Ingredients like sumac and pomegranate molasses speak to our history

and place which we honor. For me this dish represents doing more with less.

Acknowledging the time and place of where we are, and celebrating the seasons.

Celebrating the uniqueness that we all have, and creating ways to harmonize with

what makes this world so special.

DIRECTIONS1. Wash and cut all your veggies.

2. In a mixing bowl add Persian cucumbers,

cherry tomatoes and shallots.

3. Zest and juice lemon and toss to combine.

4. Sprinkle sumac and season with salt to taste.

5. Add Plant People EVOO and marjoram.

6. Add a few spoon full of labne to the bottom

of the plate.

7. Place salad on top and enjoy!

INGREDIENTSPersian cucumbers, 3 each cut on bias

Cherry tomato, 8 each cut in 1/2

Pickled shallot, 2 tbsp (raw is ok too)

Sumac - 1 tsp

Lemon zest and juice, 1 each

Pomegranate molasses - 1 tsp drizzle

Plant People EVOO - 1 tbsp

Marjoram, 2 tsp picked

Labne, 2 tbsp (greek yogurt is a great sub)

Salt and pepper to taste

Gabriel KennedyCo-Founder of Plant People

Winner of ABC's The Taste

REALITY TASTE

LATE SUMMER CUCUMBER AND TOMATOSALAD, LABNE

12 SOUPS AND SALADS

INTENTIONI’m starting the new year with a deeper acceptance of my role as a leader. This means

acknowledging more of my limitations and being more vulnerable so I can deepen

trust among my team, my family and my community. Soup is one of the most humble

dishes and it represents the humility I must harness as I pursue this goal.

DIRECTIONS1. Place a steamer basket in a large pot with 2” of

water. Bring to a boil over high heat. Steam the

pumpkin in the basket for 50 minutes, or until the

pumpkin is tender and easily pierced with a knife.

Skip this step if using canned pumpkin and add the

pumpkin in step 2.

2. Meanwhile, in a large pot over medium-high heat,

warm the coconut oil. Cook the apples, ginger, sage,

red pepper, salt and black pepper, stirring frequently,

for 10 minutes, or until fragrant. Stir in the water and

cook for 10 minutes, or until the apples are soft.

3. In a countertop blender, combine the cooked

pumpkin or purée and the apple cider. Blend until

smooth. Gently incorporate the pumpkin mixture

into the apple mixture. Reduce the heat to low and

warm the mixture.

4. Stir pomegranate juice with 2 tablespoons of creme

fraiche. Add a swirl each of pink creme and white

creme to each bowl just before serving.

INGREDIENTS

4 Pounds pumpkin, cut into 2” chunks, or 1 can (29 oz) pumpkin puree

1 tablespoon coconut oil

2 apples, peeled and chopped in bite-size pieces (about 4 cups)

2 tablespoons grated fresh ginger

1 tablespoon finely chopped fresh sage

½ teaspoon ground red pepper (add more or less depending on your love of heat!)

Sea salt and ground black pepper, to taste

1 cup water

1 cup apple cider (2 cups if using canned pumpkin)

1 tablespoons pomegranate juice

4 tablespoons creme fraiche (may substitute with a whole milk or dairy-free yogurt)

Nicole CentenoFounder and CEO of Splendid Spoon

REALITY WELLNESS

PUMPKIN APPLE SOUP WITH POMEGRANATE CREAM

YIELD: 4 bowls

13 SOUPS AND SALADS

SIDESApplesauce

Charoset

Forshmak

No Waste Kitchen Slaw

Pigeon Pea Hummus with Grilled Pineapple and Mango Salad

Red Curry Beet Hummus

Roasted Cauliflower Hummus, Infused Extra Virgin Olive Oil

INTENTIONThe world is full of sweetness and light, always, you just need to focus on it.

This recipe features the natural sweetness of seasonal apples with raw honey,

mirroring my intention in the coming year to focus on the good, the sweet,

the corners of light that can be found everywhere, even when it’s dark.

Jillian TuchmanNutritionist/Dietitian/Reiki Healer

REALITY WELLNESS

APPLESAUCE

DIRECTIONS1. Peel, core and chop apples.

2. Heat an empty small saucepan over low heat for about

a minute.

3. Add apples—you want to hear a sizzle when they hit

the pan—and stir.

4. Increase heat to medium and add 1/4 cup water. Stir.

5. Apples will begin to soften and break down as liquid

evaporates.

6. Add an additional 1/4 cup water and continue to stir.

7. Add cinnamon, honey and salt. Add nutmeg if using.

8. Reduce heat to low and allow apples to continue to

soften, stirring occasionally.

9. Turn off heat after it resembles a chunky sauce, about

10 minutes.

10. If you prefer chunky applesauce, serve as is, hot or

cold. If you prefer a smoother texture, run the sauce

through a food mill.

INGREDIENTS5-6 large apples (Fuji, Honeycrisp, Gala work best, can mix and match)

1/4 teaspoon coarse sea salt

1/2 teaspoon cinnamon

2-3 tablespoons raw honey

1/8 teaspoons fresh grated nutmeg, optional

NOTESWill keep refrigerated in airtight container for 5 days. You may freeze for up to six months.

Photo: Jillian Tuchman

15 SIDES

INTENTIONWith the challah

The exodus into the new year

We have many goals and aspirations

This is a combination/mish mash of things reminding me of this with a little

sweet and a little sour and a little salty.

Each year is a mix of some of these or all of these, depending on how plentiful

I want it to be.

Sharonna Karni CohenCEO and Co-Creator, Dreame

ROI COMMUNITY MEMBER | REALITY STORYTELLERS

CHAROSETINGREDIENTSPistachio

Walnuts

Peanuts

Pine nuts

Peanut butter

Silan

Apples

Raw tahini

Raisins that were soaked in pomegranate juice

16 SIDES

INTENTIONThis family recipe is good for Shavuot, Rosh Hashanah, Shabbat and a good

drinking party. The taste much depends on the herring quality and apples.

But the most important thing is to never ever under any circumstances mince

or pulse it in food processor—only chopped is a real Forshmak!

Laurina TodesaiteFounder and Project Leader,

#CookJewishBeJewish

ROI COMMUNITY MEMBER

FORSHMAKINGREDIENTS

4 fat herrings from the barrow with (heads and tails to be removed later)

8 pieces of white toast bread (we will cut off the crust)

0.5 litre of full milk

4 small onions

4 hard-boiled eggs

3 sour apples (granny smith type)

150 g of room temperature butter

30 ml cider/apple vinegar just to marinate onions

Freshly ground black pepper (optional)

NOTES

Forshmak is best served on rye bread as a chaser for ice cold vodka.

Consume within 3 days, keep in a fridge.

B’teavon and remember you are what you eat

DIRECTIONS1. Soak the bread without crust in milk.

2. Clean, skin and fillet the herring. Finely chop all

fillets and put into bowl. Make sure to take out

all the bones.

3. Separate hard-boiled eggs yolks from whites.

Set aside yolks, finely chop whites, add to

chopped herring and mix.

4. Peel the apples and take out the seeds. Finely

chop it, add to the rest of ingredients and mix.

5. If possible chop the onions with mandolina first

and then chop with a knife to perfection. Pour a

little of cider/apple vinegar over while chopping

to marinate it (you will cry less, maybe...) and

YES add to the rest and mix. After adding 3

onions, taste to see if you want to add one

more. Not all onions are the same!

6. Drain the soaked bread well. With hand mixer

puree with butter and yolks. Add this creamy

substance to the chopped ingredients using

a spatula.

7. Taste and adjust the sweet-salty-sour balance.

NOTE: Lithuanian Jews never add sugar. If you need more

sweetness – add more apples.

8. 8. If your willpower is strong enough, put

everything in the fridge for the night (or at

least 5 hours) to set the tastes.

17 SIDES

INTENTIONIn 5779, Repair the World will continue to serve with our partners to address

local needs of our communities in pursuit of food justice. We intend to spark

more thoughtful dialogue at dinner tables, recruit more volunteers to act in

their communities and create even more meaningful opportunities to serve

so that we might help move the world a little closer to a fairer place, where

all people have access to healthy, affordable, culturally appropriate food.

Repair the WorldNo Waste Kitchen Slaw is a recipe by Jen England, Senior Program Director at 412 Food Rescue,

one of Repair the World's local service partners in Pittsburgh. 412 Food Rescue is a non-profit that

believes good food belongs to people, not landfills. Over the past three years, Repair the World

Pittsburgh recruited volunteers to serve with 412 Food Rescue and rescued over 350,000 pounds

of food. This year, volunteers are looking to rescue even more.

NO WASTEKITCHEN SLAW

INGREDIENTS2 cups finely shredded cabbage

2 whole apples

1/2 cup onion

1 orange

Several whole cilantro stems

1 tbsp. vinegar

1 tsp. honey (or to taste)

Salt and pepper to taste

NOTESWant to go the (quite short) extra mile in preventing food waste? Here’s how: dry the peels in a dehydrator or in the oven at the lowest setting. Mix with pieces of cinnamon stick. Bring a few tablespoons to a simmer as the best smelling food waste home fragrance.

DIRECTIONS1. Peel and chop the apple, set aside the skin.

2. Peel the orange, set aside the peel. Either juice or

chop the innards, depending on the preference.

Using the entire orange reduces waste from the

recipe and adds texture!

3. Chop the cilantro. Cilantro is one of the few herbs

whose stem has as much flavor as the leaves. Make

sure to use the entire plant.

4. Mix everything together and season to taste. Serve

over the protein of your choice, in a burrito, on a

hot dog or anywhere that can use a pop of flavor.

18 SIDES

INTENTIONThis recipe describes the beauty of food evolution. When Israel was born,

many Jews migrated from different parts of the world, bringing with them

ingredients and different culinary traditions. Hummus and tahini represent the

influence of Eastern Asia and the Arabic countries, while the tomatoes, garlic

and cucumber are from the Mediterranean area. The combination of flavor that

I experienced represents Israel’s gastronomic reality. I was enchanted with the

burst of flavor. This is my Caribbean inspired interpretation. ECuaJei!!!

Xavier PachecoChef and Owner of La Jaquita Baya Restaurant

REALITY ADELANTE

PIGEON PEA HUMMUS WITH GRILLED PINEAPPLE AND MANGOSALAD

INGREDIENTSFor Hummus

3 cups cooked drained pigeon peas

1 1/3 cup of light roasted tahini

5 confit or roasted garlic cloves

4 tablespoons fresh lemon juice

lemon zest

1 cup of ice water

salt to taste

For Grilled Pineapple and Mango Salad

1 cup sliced and grilled pineapples cut in cubes

1 cup mango slices cut in cubes

½ cup grape tomatoes in halves

½ cucumber cut in cubes

½ cup Mediterranean parsley leaves or long leave parsley

½ cup cilantro leaves

½ cup lemon basil leaves (or any other basil)

½ cup fresh lemon juice

salt

sumac

extra virgin olive oil

DIRECTIONS Hummus

1. Add pigeon peas in the food processor and mix until it

has a paste consistency.

2. With the machine running add the tahini, roasted or

confit garlic and lemon juice.

3. Finally add slowly the iced water until you get a smooth

and creamy paste, adjust salt as needed.

4. Transfer to a glass bowl and cover with plastic.

5. Refrigerate if needed.

Grilled Pineapple and Mango Salad

1. Mix fruits and leaves in a mixing bowl.

2. Add lemon juice to taste and season with sumac and salt.

Plating

1. On a large plate, spread hummus on the bottom.

2. Mix fruits and herbs, plate in the middle.

3. Finish with a nice extra virgin olive oil and some more sumac.

4. Serve with warm pita bread.

19 SIDES

INTENTION“Y.O.L.O.” - Drake

This quote matters to me in the context of a new year because it means “you

only live once." Knowing that, I always take on challenges, changes and goals

with that mentality. I have one life to live and I am going to make the most of it.

INGREDIENTS2 pounds red beets, scrubbed

1 quart Adzuki beans soaked

1 cup white wine vinegar

1 bunch thyme

2 garlic cloves, chopped

¼ knob ginger, chopped

2 Bird’s eye chilis chopped

2 tablespoons ground coriander

1 tablespoon fresh lemon juice

2 cups extra-virgin olive oil

3/4 cup red curry paste

zest of half an orange

juice of 1 navel orange

Samantha DavisOwner/Chef, Savor by Sam LLC

REALITY TASTE

RED CURRY BEET HUMMUS

YIELD: 4 quarts

DIRECTIONS1. Preheat the oven to 425°.

2. In a roasting pan cover the beets with white wine,

vinegar and thyme.

3. Cover with foil and roast in the oven for about 2 hours,

until very tender.

4. Using a slotted spoon, transfer the beets to a cutting

board.

5. When cool enough to handle, slip off the skins.

6. Cut the beets into 1-inch pieces, spread them on a

baking sheet and refrigerate until cold, about 1 hour.

7. In a saute pan, toast garlic, ginger, and birds eye chilis

until tender. Add in red curry paste and 1 cup water to

bloom the paste. Cook for about 5-7 minutes.

8. In a food processor, combine the braised beets with

the beans. While running, pour in red curry liquid.

9. Next add the orange zest and orange juice.

10. Slowly drizzle in the olive oil until incorporated and

the beet puree is smooth.

11. Scrape into a bowl and season with salt.

12. Serve with naan, pita or roti bread and a sunny

side up egg.

20 SIDES

INTENTIONEveryone loves hummus, and everyone loves cauliflower. This easy recipe swaps the chickpea

for cauliflower. The result is a rich, smooth, creamy hummus like you have never tasted before.

This dish reminds me to rethink the status quo. To honor tradition, but to always look forward

as to how we can make it relatable, meaningful and integrated into our current time and place.

This is meant for sharing, for dining communally and a reminder that

it is not just what you eat, but who you eat with :)

Gabriel KennedyCo-Founder, Plant People

Winner of ABC's The Taste

REALITY TASTE

ROASTED CAULIFLOWER HUMMUS,INFUSEDEXTRA VIRGIN OLIVE OIL

DIRECTIONS1. In a deep baking sheet toss cauliflower

and olive oil.

2. Cook at 350°F until very soft. The top

layer of the cauliflower should have some

nice color.

3. Remove from heat and add the rest of the

measured ingredients to the cauliflower

and stir to combine.

4. In a Vitamix, add the cauliflower mixture

and blend till smooth.

5. Dollop a heaping spoon full of hummus

and spread into circle leaving divot in the

center. Sprinkle with seeds, add sliced

onion, dill and cricket powder to dust.

Finish with lemon oil.

INGREDIENTSFor Roasted Cauliflower

Cauliflower, cut to florets - 700g

Olive Oil - 150g

For Dip

Cauliflower, cut to florets - 700g

Olive Oil - 150g

For Garnish

Sesame and pumpkin seeds

Red onion, sliced

Dill, picked

Olive Oil

Lemon zest

NOTESServe with vegetables or grilled bread!

Keeps in the fridge for a week.

21 SIDES

ENTREESMatoke

Meat Pastel

Mom's Noodle Pudding

Pomegranate Ceviche

INTENTIONThis recipe is for Matoke (with peanut sauce), a Rwandan and Ugandan delicacy,

in honor of the inaugural cohort of OLAM Impact Fellows and their recent study

trip to Rwanda. Coincidentally, “matok” also means sweet in Hebrew, making this a

great dish for a “sweet New Year.” With the help of the Fellows, we at OLAM hope to

bring the work of our partners and the field of international development and global

service into the homes of the global Jewish community this year.

Dyonna GinsburgExecutive Director at OLAM

SCHUSTERMAN FELLOW

This recipe is originally from

the blog, Caught Eating.

MATOKE

INGREDIENTS6 green bananas/plantains

1 lemon, juiced

1 onion, diced

1 cup groundnut sauce/peanut butter

1 tsp turmeric powder

1 tsp cumin powder

4-7 cloves garlic, minced

1 tsp ground cardamom

1 scotch bonnet chile (opt)

2 tbsp oil

salt and pepper to taste

chopped cilantro, garnish (opt)

DIRECTIONS1. Peel the green bananas/plantains, chop into

1-2” chunks.

2. Juice the lemon into some water and rinse the

bananas. Using a medium saucepan, add the

bananas and bring to a boil until soft.

3. Drain and mash with a pat of butter.

4. While the bananas are coming up to a boil, dice the

onion, mince the garlic and saute in some oil for a

few minutes. If using the chile, add it whole to the

oil but remember to remove it prior to adding the

groundnut sauce.

5. Add the dry spices and saute for 1-2 minutes.

6. Add the groundnut sauce/peanut butter and stir

continuously.

7. As the sauce heats up it may start to thicken back up

again. Just thin it out with a little hot water or stock.

8. Serve a heaping of the matoke with the groundnut

sauce over it. Garnish with chopped cilantro if you

want to!

23 ENTREES

https://olamtogether.org/fellowship/https://olamtogether.org/https://caughteating.wordpress.com/2011/12/15/matoke-with-groundnut-sauce/

INTENTIONThis recipe is one that my grandmother made for Rosh Hashanah and special

occasions. It is an unusual choice for the holiday since there are no sweet

ingredients, however it represents the loss of tradition in the Bulgarian Jewish

community—even before Communism. For my grandmother, classic Rosh

Hashanah foods were forgotten and meat became a Rosh Hashanah staple.

May we continue to honor and recover traditions that have been lost, while

celebrating the new ones we create.

Maxim DelchevEducation Director, Shalom (Bulgaria)

ROI COMMUNITY MEMBER

MEAT PASTEL

DIRECTIONS1. Make the dough by mixing the flour, margarine, salt,

baking soda and water until you have a perfect mixture.

2. Divide the dough in two parts and roll it out with a rolling

pin until you have a dough crust a little bit bigger than

your tray. Put the first crust in the tray.

3. Saute the meat with water until it becomes granulated

and then put in the black pepper, salt and parsley. Put

the meat aside until it gets cooler.

4. Put the meat into the first crust of dough and then put on

the second crust. Squeeze the edges of both crusts to the

edges of the tray. Make some small holes on the top with

a fork.

5. Put the pastel into a pre-heated oven (200 degrees C)

and bake until the dough is brownish.

INGREDIENTS125 gr. margarine

2 ½ tea cups of flour

3-4 big spoons of cold water

½ teaspoon of baking soda

½ teaspoon salt

300 gr. minced beef meat

1 egg

4-5 pieces of parsley

black pepper

salt

24 ENTREES

INTENTIONMy mom has been making this simple yet delicious kugel since I was a little

kid. As we’ve gotten older, my mom now makes a second noodle pudding

for my sister to bring into work. My sister explains that the noodle pudding

is part of the “Jewish food” that my mom makes. This is an inclusive act by

my sister, providing a brief glimpse to her co-workers of something that is

a cultural tradition in our family. As we start a new year, I hope to be more

inclusive, both in my work and personal life. During my trip to Israel on the

REALITY Sports journey, it struck me how much value there is in hearing from

people with different backgrounds. The conversations we had as a result of

having a diverse group of people was enriching and inspired me to expand

my mind to places I hadn’t before. I hope to bring that sense of inclusivity

forward into 5779.

Craig JacobsVice President of Media Partnerships for Major League Soccer

REALITY SPORTS

MOM’S NOODLE PUDDING

DIRECTIONS1. Cook noodles for 5-6 minutes and then drain.

2. While hot, place noodles in large bowl and mix in the

butter, eggs, sugar and raisins.

3. In a plastic Ziploc bag - put 5 large handfuls of corn

flakes and crush corn flakes until they are finely smashed.

4. In a greased Pyrex dish, pour noodle mixture. Then top

noodles with corn flake crumbs and walnuts.

5. Preheat oven to 350 degrees. Cook for 45 minutes.

6. Let it cool, then cut into small square pieces and ENJOY!

INGREDIENTS1 lb package of medium egg noodles

2 sticks of butter or margarine

2 small boxes of raisins

1 cup of sugar

6 eggs

5 handfuls of cornflakes

1 cup walnuts chopped fine (optional)

25 ENTREES

INTENTIONBeing the PROUD Sephardic Jewtina that I am, ceviche (fish) always has a

starring role at my Rosh Hashanah Seder table, as do the 5 other symbolic

ingredients of the new year. A lover of Latin American gastro-fusion, Rosh

Hashanah gives me the opportunity to get creative in the kitchen, and use the

Seder experience as an opportunity to tell the story of Jews in Latin America.

Since this recipe is all about celebrating and raising awareness of our global

Jewish community, this high holiday season I recommit myself to being a

guarantor of Jewish life in the dynamic diaspora.

INGREDIENTS1 ½ pounds very fresh fish fillets (I prefer sole, but corvina, halibut, escolar, hamachi, mahi-mahi or tilapia also work)

1 red onion, thinly sliced

1 cup freshly squeezed lime juice

½ cup pomegranate seeds

1 (your choice of hot) pepper, seeded and finely chopped (I prefer serrano or habanero)

¼ cup of finely chopped cilantro leaves

Salt to taste

NOTESPeruvian ceviche is typically served with boiled choclo (corn) or canchita (Andean style corn nuts), and sweet potato. The sweet potato is usually boiled and sliced, but you can also serve this ceviche with chifles de camote (sweet potato chips), chifles de platano (plantain chips) or chifles de calabaza (pumpkin chips).

Serve with a cold Pisco sour! Buen provecho y felices fiestas (bete’avon and chag sameach!)

Analucía LopezrevoredoAssociate Director of West Coast Programs, OneTable

Jewtina.com

ROI COMMUNITY MEMBER

POMEGRANATE CEVICHE

YIELD: 3-4 servings

DIRECTIONS1. Cut the fish into 1/3-inch cubes, put in a non-reactive

bowl and mix with the lemon juice.

2. Add pomegranate seeds, pepper, cilantro, red onion,

and mix.

3. Cover in plastic wrap and keep in the refrigerator for

at least 30 minutes and up to 2 hours (this is how/

when the fish is cured by the lime).

4. Add salt to taste, mix and serve.

5. Dabble a little olive oil and more cilantro or onions on

top if you’d like!

26 ENTREES

http://jewtina.com/

COCKTAILSSnapDragon Cocktail

Them Apples

INTENTIONApples dipped in honey symbolizes a sweetening of the new year, and following

the prescription of the Hebrew Bible to “raise a noise” on Yom Teruah, I thought

those honey apples should involve some bourbon. This cocktail is from one of my

restaurants in Nashville, Marsh House. As a restaurateur, every day I get to facilitate

celebrations, whether it’s a Bat Mitzvah or a 90th birthday, it's an honor to play a role

in marking special moments. Those important moments in everyone’s life are hard to

miss, but this year, I’m committing to celebrating and savoring the smaller moments.

You never know what an impact a smile or a kind word will have on someone’s day.

I am committing to being mindful of each moment with another human being and

relishing the joy of connecting with another person, hopefully sweetening their day.

INGREDIENTSFor all but Syrup

Large ice cubes

3 oz Buffalo Trace bourbon

1 tablespoon ginger-honey syrup

2 slices fresh ripe apple (try winesap or mutzu apples)

2 oz Crispin Hard Apple Cider (because it is crisp and dry– not too sweet)

For Ginger-Honey Syrup

1 cup honey

1 cup water

4 oz fresh ginger root (peeled and finely grated)

DIRECTIONS1. In a small saucepan bring the honey, water and ginger to a boil.

2. Turn off the heat, and allow to steep and cool for one hour.

3. Strain off the ginger pieces, and reserve the syrup.

4. Fill a 10 oz. highball glass with large ice cubes.

5. Add bourbon and ginger-honey syrup, and stir.

6. Add apple slices, and pour cider to the top of the glass.

7. Stir gently.

Emery WhalenCEO of QED Hospitality

REALITY UNDER 30

SNAPDRAGON COCKTAIL

YIELD: 1 cocktail

Photo: Andrea Behrends

28 COCKTAILS

INTENTIONEvery time I work on a new menu in one of my venues it feels like I’m inventing myself

and my creation. The challenge never gets easier, but always stays exciting and full

of charm and mystery. In this recipe I’m featuring Gin infused with sour sorrel leaves,

fresh pressed apples, Matcha tea infused honey, lime and Benedictine; so this is kind

of a take on a “תפוח בדבש” cocktail.

INGREDIENTS40 ml Sour sorrel leaves infused gin

5 ml Benedictine

25 ml Lime juice

20 ml Matcha infused honey

30 ml Fresh pressed apple juice

DIRECTIONSGlass: Large Pony

Garnish: Coat outer sides of glass with powdered

sugar and Matcha powder

Method: Shake

Ariel LeizgoldWorld Class Award-Winning

Bartenderand Hospitality Group

Owner, Monkey Business

ROI COMMUNITY MEMBER | REALITY TASTE

THEM APPLES

Photo: Ben Yuster

29 COCKTAILS

DESSERTSApple Cider Honey Cake

Apple Pie Eggrolls with Vegan Cinnamon Whipped Cream

Baked Apples with Cedar Nuts and Honey

Coconut Apple Crisp

Coconut Cream Malabi (Vegan Version of the Traditional Dish)

Date, Honey and Chocolate Cake

Gluten Free Sugar Cookie Snickerdoodle Cups

Orange-Spiced Rye Honey Cake

Rice Crispy Apples

Sesame Ice Cream

Spiced Chocolate Grignotines

Sunken Apple and Honey Cake

INTENTIONI make this recipe, which has been published in the New York Times, every year as

part of my annual Rosh Hashanah Pop Up Bakery. It is a hugely meaningful recipe

to me—Honey Cake—as it connects me to my grandmother with a few pastry chef

upgrades to the recipe. I am so excited to be preparing hundreds of these cakes

through the pop up bakery with the intention of reaching as many people as possible

and making their New Year start off in a way that offers their own guests hospitality

mixed with a little sweetness.

INGREDIENTSFor the Apple Cider Butter

2 pounds/910 grams Granny Smith apples (about 5 or 6 apples), peeled, cored and cut into medium chunks

¾ cup/150 grams light brown sugar

4 tablespoons/56 grams unsalted butter, or use 1/4 cup/60 milliliters grapeseed or other neutral oil

½ to 1 ½ cups/118 to 355 milliliters apple cider

For the Cake

¾ cup/170 grams melted unsalted butter or 3/4 cup/177 milliliters olive oil, more for the pan

2 ½ cups/310 grams all-purpose flour

1 teaspoon salt

1 ½ teaspoons baking soda

3 ½ teaspoons baking powder

2 teaspoons ground cinnamon

3 large eggs

¾ cup/177 milliliters honey

¼ cup/60 milliliters whiskey

Confectioners’ sugar, for dusting

DIRECTIONS1. Prepare the apple cider butter: Combine apples, light

brown sugar and butter or oil in a medium saucepan

over medium-high heat until mixture comes to a simmer.

Reduce heat to low and cook, stirring occasionally, until

mixture is reduced and appears soft and golden, 15 to

20 minutes.

2. Let mixture cool slightly, then transfer to a large

measuring cup and add enough apple cider to make

3 cups/710 milliliters. Transfer mixture to a food

processor or blender and purée until smooth. (This

can be made up to 1 day ahead.)

3. Prepare the cake: Arrange a rack in the middle of the

oven and heat to 325 degrees. Generously grease a 10-

inch Bundt pan.

4. In a large bowl, whisk together flour, salt, baking soda,

baking powder and cinnamon.

5. In another large bowl, whisk together eggs, prepared

apple cider butter, honey, melted butter or oil and

whiskey. Whisk in the dry ingredients until smooth.

6. Pour batter into prepared pan and bake for 50 to 60

minutes or until firm to the touch and a cake tester

comes out clean. Cool for 30 minutes, then carefully

unmold cake and let cool completely on a wire rack.

Before serving, transfer cake to a platter and dust with

confectioners’ sugar.

Alex LevinPastry Director for the Schlow

Restaurant Group

REALITY TASTE

APPLE CIDER HONEYCAKE

Photo: Gabrielle Herman/New York Times

31 DESSERTS

https://cooking.nytimes.com/recipes/1018301-apple-cider-honey-cake?auth=regi-lite

INTENTIONThe new Jewish year has always been a time of reflection for me. Not just on how to renew myself for

the coming year, but more to merge the positive elements from the previous year with what I hope to

achieve within the coming one. I like to think of recipes in the same way, taking traditional favorites

and giving them a modern makeover. Keeping the familiar flavors I love and packaging them with a

modern twist. Growing up my mom always baked the most delicious apple pie for Rosh Hashanah.

The house would be filled with the sweet smell of cinnamon and apples cooking, letting us know a

feast was being prepared. This recipe keeps the apple pie mixture and instead of baking it in a pie

crust, it’s baked as egg rolls for easy serving. Something familiar, yet new for the holidays.

Nina SafarFounder and Foodie, Kosher in the Kitch

ROI COMMUNITY MEMBER

APPLE PIE EGG ROLLS WITH VEGANCINNAMON WHIPPED CREAM

INGREDIENTSFor Apple Pie Egg Rolls

2 large apples (gala or granny smith)

1/4 cup brown sugar

2 teaspoons cinnamon

1/4 teaspoon allspice (or nutmeg)

2 tablespoons flour

Juice of 1 lemon

Egg roll wrappers

For Coconut Cinnamon Whipped Cream

1 can of full fat coconut milk

3 tablespoons powdered sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

DIRECTIONS Apple Pie Egg Rolls

1. Combine sugar, cinnamon, allspice and

flour in a bowl.

2. Peel and dice apples.

3. Combine with juice of lemon in a bowl.

4. Place sugar mixture over apples and

combine well.

5. Place 1 to 2 tablespoons of apple filling

on egg roll wrappers, then wet edges

and roll up.

6. Fry until golden brown on all sides, place

on paper lined plate and dust egg rolls

with cinnamon sugar. (In place of frying

you can also bake on 375° for about 15

to 20 minutes or until golden brown.)

7. Serve with NON DAIRY coconut

cinnamon whipped cream.

Coconut Cinnamon Whipped Cream

1. Refrigerate coconut milk overnight.

2. Open can and scoop out the solid coconut

cream that forms on top. (Reserve the

coconut water for a smoothie!)

3. Using a cold metal bowl and beaters (place

both in freezer for about 10 minutes before

making whipped coconut cream) beat the

coconut cream until soft peaks form.

4. Add powdered sugar, vanilla and cinnamon

and continue beating until combined.

Photo: Kosher in the Kitch

32 DESSERTS

INTENTIONThis recipe helps remind us of the diversity and vibrancy of global

Jewish communities and traditions, from India to Argentina to Siberia.

This year our intention is to create meaningful opportunities to explore

the value of global Jewish responsibility and take action on behalf of

communities across the globe.

INGREDIENTS5-6 apples

2 cups of cedar nuts (or pine nuts)

4 teaspoons sugar

5 teaspoons of sweet liqueur

2 cups of butter

1 ¼ cups of honey

½ glass of red wine

cinnamon

JDC EntwineRecipe courtesy Inna Vanetik, age 82, who is a part of JDC’s Krasnoyarsk, Siberia

Hesed (community center). The American Jewish Joint Distribution Committee (JDC)

provides life-saving aid to nearly 100,000 poor, elderly Jews in the former Soviet Union

and builds Jewish life through JCCs, youth movements, professional training and other

lifecycle opportunities. Through Entwine, the young professionals’ movement of JDC,

young people can travel and volunteer in locations across the globe, meeting inspiring

people like Inna.

BAKED APPLES WITH CEDAR NUTSIN HONEY

DIRECTIONS1. Heat the oven at 325 degrees.

2. Extract the apple core of each apple and place

apples on a well-buttered cookie-sheet.

3. Mix cedar nuts (or pine nuts) with sugar and

liqueur and put this mixture inside each apple.

4. Pour cinnamon and put a piece of butter on top

of each apple.

5. Mix honey with wine and pour this sauce on the

stuffed apples.

6. Bake for 25-30 minutes.

7. Serve with ice cream.

33 DESSERTS

INTENTIONI share this recipe, because dessert for me, is a moment in a meal that people get

excited about. It's a moment when people are well into their conversations with either

new or old friends. This apple crisp recipe is probably one of my favorite recipes. It's

simple, it's sweet and salty, it's healthy and it's a dish thats perfect for sharing.

In speaking to the New Year, I would say exactly that. Life is about embracing the

sweet and salty moments. And they will always exist. But it's important to fill life

with moments of joy, amongst friends. It's really about the simple things. It's

inspiration everywhere.

I love this dessert because in sharing, you're also connecting with someone. It's an

opportunity to meet someone new. I also serve this apple crisp a la mode, and I serve

it in a big bowl, I hand someone five spoons and suggest they walk over to a group

and meet new people.

INGREDIENTSFor Crumble

1½ cups dry old-fashioned oats

11⁄3 cups almond meal

½ cup dark brown sugar

¾ cup raw unsweetened grated coconut

1 teaspoon cinnamon powder

2 teaspoons salt

½ cup raw pecans, chopped

½ cup raw hazelnuts, chopped

¾ cup melted butter (you can also use ghee or coconut oil)

3 tablespoons maple syrup

For Filling

4 Granny Smith apples, peeled, cored, and cubed

Juice from 1 lemon

2 teaspoons cinnamon

2 teaspoons maple syrup

2 teaspoons almond meal

DIRECTIONS1. Preheat oven to 350°F. In a large mixing bowl, combine the

oats, almond meal, brown sugar, coconut, cinnamon, salt,

pecans and hazelnuts. Set aside.

2. In a smaller mixing bowl, combine the butter and maple

syrup. Stir the wet ingredients into the dry ingredients

and mix until incorporated.

3. In a small mixing bowl, coat apples with lemon juice,

cinnamon, maple syrup and almond meal.

4. Layer the apple mixture in a 9-inch round greased pie dish.

5. Evenly sprinkle the crumble mixture over the apples.

Bake for approximately 45 minutes on middle rack, or

until topping turns a golden-brown. Allow to cool slightly,

and then serve. Ideally, a la mode.

Carolina Santos-NevesChef, Writer and Recipe Consultant

REALITY ADELANTE

This recipe was originally published

in mindbodygreen.

COCONUT APPLECRISP

34 DESSERTS

https://www.mindbodygreen.com/0-27275/a-coconut-apple-crisp-you-wont-want-to-wait-till-thanksgiving-to-make.html

INTENTIONThis recipe not only brings sweetness and balance, but it also serves as a special

reminder that dessert can come at any time of day! The beauty of this dish is its

versatility and that it can appeal to the masses. With small changes, the whole recipe

can be adapted to your taste—for example using regular milk, or any variety of vegan

milks; decorate it with a seasonal fruit syrup; even the base layer can be adapted

with different types of starches for thickening. All of this sweetness, versatility and

adaptability is what I would love to bring with me into the New Year!

INGREDIENTS

2 cups coconut milk

½ cup sugar (can use less, as desired)

2 ½ tablespoons cornstarch

3 tablespoons water

1 tablespoon rose or orange blossom water

¼ teaspoon ground cardamom

2 ounces crushed or chopped nuts, to taste (pistachio, peanut, almond are all good options)

Optional: seasonal fruits, desiccated coconut, pomegranate syrup/molasses, thinned with a little water, or silan (natural date honey)

Inbal BaumFounder, Delicious Israel

ROI COMMUNITY MEMBER

This recipe is originally from Delicious Israel.

COCONUT CREAM MALABI(VEGAN VERSION OF

THE TRADITIONAL DISH)

DIRECTIONS1. In a small saucepan combine the coconut milk,

ground cardamom and sugar.

2. Bring to a boil. Meanwhile, in a small bowl mix

the cornstarch and water until well combined.

3. While continuously stirring, add the cornstarch slowly

to the saucepan. Over medium heat continue stirring

until the pudding thickens. May take 3 to 5 minutes.

4. Mix in the rose water and then pour or ladle into 4

small bowls. Allow to cool before refrigerating.

5. When ready to serve, top with your choice of toppings:

pomegranate syrup (or silan), desiccated coconut and

ground nuts. Can also be topped with fresh fruit or a

fresh fruit syrup.

35 DESSERTS

https://www.deliciousisrael.com/blog/2018/1/14/malabi-middle-east-in-a-cup

INTENTIONThis recipe features several sources of sweetness: sugar, honey or silan, dates and

chocolate. The recipe is a good reminder that there are many sources of sweetness

in our lives. Recalling all of these sources of sweetness is a great way to stay grateful

and positive throughout the new year.

INGREDIENTS13 oz. pressed dates package

1.5 cups boiling water

1 cup plus 2 TBSP oil (I use corn oil)

1/4 cup sugar

3/4 cup honey or Silan (date molasses)

3 eggs

2.25 cups flour

3 TBSP cocoa powder

1.5 tsp baking soda

a little salt

1/2 cup sugar

5 oz. chopped chocolate

1/2 cup chopped walnut

DIRECTIONS1. Preheat oven to 325 degrees. Oil and line two loaf pans

with parchment paper.

2. Pour the boiling water on the pressed dates and wait

for it to chill a little. Puree the dates with the water to

a soft paste.

3. Mix the oil, 1 1/4 cup sugar, honey and eggs.

4. In another bowl mix the flour, cocoa powder, baking

soda and salt. Add the oil mixture and the dates to

the flour mixture and mix well.

5. Divide the batter between the pans.

6. Bake for 50 minutes.

7. Mix the 1/2 cup sugar, chocolate and walnut and

sprinkle on top of the cakes.

8. Bake for 20 minutes.

Larry BrooksBoard Chair, Repair the World

SCHUSTERMAN FELLOW

This recipe is adapted from Haaretz.

DATE, HONEYAND CHOCOLATECAKE

Photo: Haaretz

36 DESSERTS

https://www.haaretz.com/jewish/recipe-make-a-date-with-honey-cake-1.5157960

INTENTIONI believe that the High Holidays are a time to reflect and recommit ourselves to

making the year ahead better than the best. I like celebrating all the beautiful

things in life and give thanks to health, the world, friends and family and the

beautiful food we have to nourish ourselves with. In that spirit, I believe in eating

clean and how much better it not only tastes, but makes us all feel. Food connects

us, and dessert celebrates life, and in that spirit, I hope this recipe is a quick way

to whip up a delicious sweet treat that sets an intention to fully embrace, love and

celebrate life for this new year ahead!

INGREDIENTSSweet Loren's Sugar Cookie Dough

2-3 medium to large apples

1 Tbsp lemon juice

3 Tbsp ground cinnamon

2 Tbsp honey

1 Tbsp water

1 pinch sea salt

1/3 cup cane sugar

Loren BrillFounder and CEO

of Sweet Loren's

REALITY WELLNESS

GLUTEN FREE

SUGAR COOKIESNICKERDOODLE CUPS

DIRECTIONS1. Preheat oven to 325 and take Sweet Loren's Sugar

Cookie Dough out of refrigerator so it becomes soft

to touch.

2. Peel and core apples, and dice into 1/2" pieces.

(Healthy Tip: keep the skin for more color and

extra fiber!)

3. Mix apples with lemon juice, 1 Tbsp cinnamon,

honey, water and a pinch of sea salt.

4. Grease your muffin tin or 2” ramekins.

5. In a small bowl, combine cane sugar and remaining

2 Tbsp cinnamon to create your cinnamon sugar

cookie coating.

6. Coat Sweet Loren's Sugar Cookie Dough discs

into cinnamon sugar mixture so they become

Snickerdoodle dough.

7. Then press them into a muffin tin or ramekin

to become Snickerdoodle cookie cups.

8. Once dough is pressed up the sides and into the

bottom evenly, fill each cookie cup with apple mixture.

9. Cover loosely with foil (so the apples cook until soft).

10. Bake for 30 minutes.

11. Remove foil and bake for an additional 10 minutes

or until the apples are slightly caramelized.

12. Take out, let cool and enjoy! Serve as is, or a la mode!

Photo: Sweet Loren's

37 DESSERTS

INTENTIONIncredibly, this Orange-Spiced Rye Honey Cake has become a standard on both of

our Rosh Hashanah tables. Growing up, honey cake was always heavy, dry, boring.

The version we created for our cookbook, The Gefilte Manifesto, however, is light,

moist and bursting with citrus flavor. It speaks to the power we all have to create

transformation in our own worlds. Because we decided to do something about it,

honey cake went from being a dreaded part of the holiday to a celebrated one.

Our intention for the new year is to seek out more opportunities like this, perhaps

with a little bit more gravity on a global scale, where our initiative can really have

a transformational impact.

INGREDIENTS

11/2 cups vegetable oil, plus more for greasing the pan

3 large eggs

1 cup sugar

1 cup pure honey

¾ cup lukewarm coffee (brewed and cooled slightly)

1 teaspoon packed orange zest

1½ cups all-purpose flour

1 cup rye flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

OVERVIEWJeffrey: Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

The rye adds a rustic feel, a feature of older Jewish and rural French honey cake recipes. Try cutting out the sugar altogether if you prefer a more subtle sweetness. We often bake our honey cake in a loaf pan, but for special occasions, a Bundt pan looks beautiful. If using a standard 10- or 12-cup Bundt pan, you’ll need to double this recipe, and let it cool for an hour before removing it from the pan.

DIRECTIONS1. Preheat the oven to 350ºF. Generously grease

a 9 x 5-inch loaf pan with oil.

2. In a large bowl, whisk together the 11/2 cups of

oil, the eggs, sugar, honey, coffee and orange

zest. In a separate large bowl, whisk together

the flours, baking powder, baking soda, salt,

cinnamon, ginger and cloves.

3. Make a well in the center of the flour mixture

and pour in the egg mixture, then stir with a

fork or a whisk until the batter is smooth and

free of lumps.

4. Pour the batter into the prepared pan and bake

for 50 to 55 minutes, until set in the middle—

the cake should hold firm when lightly pressed

on top. Be careful not to leave it in the oven for

too long or it will dry out.

5. Let the cake cool in the pan for at least 30

minutes (1 hour for a Bundt cake) before very

carefully inverting it and removing the pan.

Slice and serve with fresh fruit and tea.

Photo: Lauren Volo

Liz Alpern and Jeffrey YoskowitzCo-Owners of The Gefilteria

Co-Authors of The Gefilte Manifesto

ROI COMMUNITY MEMBERS

This recipe can be found

in The Gefilte Manifesto.

ORANGE-SPICED RYE HONEY CAKE

YIELD: One 9 x 5-inch loaf,

serves 10 to 12

38 DESSERTS

https://gefilteria.com/gefilte-manifesto/

INTENTIONMy intention for the new year is to be more mindful of staying present in the

moment. Since my business relies on my social media account (and I'm a millennial),

I find I often slip into the habit of mining experiences for content as they happen

instead of just moving through them naturally. While this is sometimes a good thing

and the quest for more imagery pushes me to do more, I find I am happiest when

I'm engaged in a task, but not trying to document or interpret it. This is why I love

making treats, like these apples. When I'm working with my hands to make creative

treats, I'm challenged just enough to stay present (and my hands are too sticky to

mindlessly grab my phone).

INGREDIENTS14 cups crispy rice cereal

10 cups mini marshmallows

7 tbsp. butter

Red food coloring

Brown food coloring

5 chocolate Twizzlers

Nonstick cooking spray

Supplies

Parchment Paper

Nonstick Pot

DIRECTIONS1. Cut each Twizzler in half. Set aside all 10 pieces for the

apple stems.

2. In a nonstick pot, melt 3 tbsp. of butter and add 4 cups of

mini marshmallows. Stir until marshmallows are about 75%

melted. Turn off the burner and add 6 cups cereal, stirring

until fully mixed.

3. Coat hands generously with cooking spray. Take one large

handful of the mixture and place a Twizzler piece in the

top center.

4. Mold the handful into a ball around the Twizzler, making

sure the top of the Twizzler remains sticking out. Place it

on a parchment-covered work surface.

5. Repeat with the rest of the mixture until you have 10

pieces. Place them in the freezer while you mix the

next batch.

6. In a nonstick pot, melt 4 tbsp. of butter and add 6 cups

of mini marshmallows. Add a few drops of red and one

drop of brown food coloring and stir until marshmallows

are about 75% melted. Turn off the burner and add 8 cups

cereal, stirring until fully mixed.

7. Remove treats from freezer and cover each treat with the

red mixture.

8. Flatten the bottom of each apple and press down to create

an indentation around the stem to create an apple shape.

9. If necessary, trim the Twizzler stems so they're

proportionate to the apples.

Jessica SiskinFounder of @mister_krisp,

Author of Treat Yourself!

REALITY TASTE

RICE CRISPYAPPLES

YIELD: 10 apples

39 DESSERTS

INGREDIENTS200g set honey

100g tahini

300ml double cream

Large pinch of sea salt flakes

60g toasted almonds, roughly chopped (optional)

DIRECTIONS1. Place the honey and tahini into a large bowl

and stir with a spoon until smooth.

2. Once smooth, add the double cream and

whisk until thick, about 5 minutes.

3. Once the mixture is thick, stir through the

salt flakes and chopped almonds.

4. Scoop the mixture into an airtight container

and place in the freezer to freeze overnight.

Lily GjertsenRecipe Developer and Chef

REALITY TASTE

SESAME ICE CREAM

Photo: Holly Farrier

INTENTIONThis recipe was inspired by a trip to Israel, where you can feel the passion and love

that goes into the food they create. Tahini was one of my favorite ingredients to

explore while I was out there, for its ability to transform a dish in so many ways.

Tahini also highlights the importance of great, authentic produce—as the country

creates some of the best tahini in the world, which tastes worlds apart from others

I get at home.

40 DESSERTS

INTENTIONAs a new year is soon approaching, it makes me look back at all the wonderful

memories I have made over the past year. Being kinder to others, as well as

being kinder to myself has been something I have been working very hard on.

My intention for this coming year is to continue on with this mission—and with

that being said, nothing means more to me than sharing my love of chocolate

and chocolate making with others.

OVERVIEWWhat I love about this recipe is that it is adaptable - take away some of my favorites and simply add in your own! Whether it's by adding your favorite nut, dried fruit or cookie - customize your chocolate confections and enjoy away!

INGREDIENTS

1 cup toasted almonds, coarsely chopped (can also be toasted with some spices such as garam masala, curry or fleur sel)

1/2 cup dried cranberries, coarsely chopped (could also be infused with liquor such as brandy or whiskey, soaked overnight and then dried)

1/4 cup candied orange peel (chopped)

6 ounces dark chocolate, finely chopped (I prefer a 70%-75% dark cacao for this recipe, Valrhona or Callebaut)

1 cup puffed rice cereal

NOTES

1. I love to add spices on my chocolates! Sprinkle some curry, coconut & pink peppercorn or just some delicious fleur de sel on top of each cluster for the finishing special Tache touch!

2. These grignotines make the perfect presents, as well! For more recipes, tips, tricks and to learn more about our chocolates- check out our website www.tachechocolate.com

3. I love this recipe- it is one of my favorites and can be adapted many different ways and substituted with anything from the variety of nuts and spices to the type of chocolate used.

4. For special holiday grignotines- add some peppermint candy, graham crackers and/or marshmallows for a *sweeter* holiday touch!

DIRECTIONS1. In a medium bowl, toss together the almonds, puffed

rice cereal, chopped orange peels and the spiced

spiked cranberries. Line a baking sheet/sheet tray

with waxed paper.

2. Melt half the chocolate on the top of a double boiler

over slightly simmering water, over the lowest possible

heat, stirring frequently. Make sure the water is not

touching the top bowl. Always make sure that you are

using a steel or aluminum bowl as you will be more than

likely to burn the bottom of a glass bowl—which in turn

might burn your chocolate. No one likes burnt chocolate!

3. Remove your double boiler off of the heat and stir in

the rest of the chocolate. Remove the top pan with the

chocolate in it, gently wipe the bottom of it and set it

aside for a moment. You never want water to come in

to contact with your chocolate or you might have the

chocolate seize. When chocolate melts, it is ideally a

smooth, satiny mixture. However, if it comes into contact

with even a small amount of water, it will “seize,” or turn

into a grainy, clumpy texture in your bowl.

Chocolate is a mixture of fat (from cocoa butter) and dry ingredients

(cocoa and sugar). When the melted chocolate comes into contact

with water, the dry ingredients become moist and begin to stick

together, quickly forming a sandy, rough mass of chocolate.

4. Replace the simmering water in the bottom put with

warm tap water. Put the bowl of melted chocolate on

top of the warm water. This will keep the chocolate at

the right temperature while you make your clusters.

5. Stir the fruit-nut mixture into the chocolate. Spoon

out heaping tablespoon-sized clusters of the chocolate

mixture onto the baking sheet about 1-inch apart. Put

them in the refrigerator to set for 15 minutes. Store and

serve at room temperature.

Aditi MalhotraCEO and Owner, Tache Artisan Chocolate

REALITY UNDER 30

SPICEDCHOCOLATEGRIGNOTINES

YIELD: 12 clusters

41 DESSERTS

http://www.tachechocolate.com

INTENTIONThe month of Elul, the last month of the Hebrew calendar year leading up to the High

Holidays, is a month that invites us to look inward, to reflect and to prepare for the

new year. Elul reminds me to visit the tension between my two selves: my ideal self

and my actual, and to seek teshuvah (repentance) to lessen the gap between the two.

As we head into the High Holidays, I’m setting an intention to carry the spirit of Elul

with me. I strive to increase my mindfulness, deepen my connections to those around

me and forgive myself for all the times I inevitably mess up.

INGREDIENTSFor Topping

4 tiny-to-small apples, halved, peeled and cored

2 tablespoons fresh lemon juice

2 tablespoons granulated sugar

For Batter

1/2 cup plus 1 tablespoon (125 grams) unsalted butter, at room temperature

1/4 cup plus 2 tablespoons (6 tablespoons) granulated sugar

1/4 cup honey (any variety you like to eat)

1 teaspoon vanilla extract

3 large eggs, separated

2 good pinches of salt

2 teaspoons baking powder

1 1/4 cups all-purpose flour

For Glaze

1/4 cup honey

A good pinch of sea salt

DIRECTIONS1. Heat oven: To 350°F. Coat a 9-inch springform with butter or

a nonstick spray. Line the bottom of the pan with a round of

parchment paper.

2. Prepare apples: Place peeled, halved and cored apples cut-side-

down on a cutting board. Use a knife to create parallel thin slices,

but only cut halfway through each apple so that the apples

stay intact. Don’t fret if you cut through, however; you can

just reassemble the halves on the cake in a few minutes.

3. In a bowl, toss apples with lemon juice and 2 tablespoons

granulated sugar.

4. Prepare cake base: Beat butter and 1/4 cup plus 2 tablespoons

granulated sugar together in a bowl with electric beaters until

fluffy. Add honey and beat until combined. Add vanilla and

egg yolks, beating until just combined. Sprinkle salt and baking

powder over cake batter, and mix for just 5 seconds, until they

disappear. Add flour, half at a time, mixing only until

just combined.

5. In a separate bowl with cleaned beaters, beat egg whites until

stiff. Stir 1/4 of them into the cake batter, to lighten it a little. Fold

in the rest in three additions. It will seem impossible to fold in at

first because the batter is so stiff, but it will loosen with careful

folding. Only fold the last addition of egg whites until it has

mostly disappeared (a couple faint streaks of egg white are fine).

6. Spread cake batter in prepared cake pan, smoothing the top.

Arrange apple halves facedown over the cake batter. To warn,

4 tiny/small apples will definitely fit over the cake batter. When

I made it with 4 small-almost-medium apples, I could only fit 3

1/2 of them. No need to press the apples into the batter. You can

pour any extra lemon juice and sugar in the bowl over the apples.

7. Bake cake: 35 to 40 minutes, until a toothpick or skewer inserted

into the center of the cake comes out clean. Let rest on a cooling

rack for 5 minutes, then cut around the cake to make sure it’s not

sticking to the pan at all, and unhinge the sides. Let cake cool

completely. You can store it at room temperature at this point,

or after you add the honey, for up to 3 days at room temperature.

After that, a fridge is best for longevity. The cake is lovelier on day

2 than day 1.

8. Before serving, if you’d like the glaze to look glossy, or whenever

the cake is cool, if you don’t mind if the honey sinks into the cake:

Warm 1/4 cup honey and a good pinch of sea salt until it liquefies

to the point where it makes a thin glaze—this will take less than

30 seconds. Brush honey-salt mixture over cooled cake.

Zoe PlotskyAssociate Director of Brand Strategy and

Corporate Sponsorships, OneTable

REALITY TASTE

This recipe is originally from Smitten Kitten.

YIELD: 8 in. standard wedges,

up to 12 in. thinner ones

SUNKEN APPLEAND HONEYCAKE

Photo: Zoe Plotsky

42 DESSERTS

http://smittenkitchen.com/2014/09/sunken-apple-and-honey-cake/

Adapted from A Plateful of Grateful, a resource and discussion

guide for reducing food waste brought to us by our friends at

Repair the World and 412 Food Rescue.

MAKE ACOMMITMENTWe hope that you enjoyed perusing these

delicious recipes, and that you've noted some

dishes that are a must for the High Holidays or

anytime throughout the year!

As we enjoy an abundance of food this holiday

season, we also recognize that far too many

children, families and communities do not

have adequate access to food. In the United

States, one in seven people are hungry.

Bring the discussion around food justice

to your holiday table and find practical ways

to make a difference in the new year so that

nobody is left hungry.

ACTPractical steps you can take to minimize food waste…

At the Grocery Store

- Make a list and stick to it.

- Buy fresh veggies that you know you will use and use them first,

and augment with frozen veggies so you know they won’t go to

waste if you can’t get to them right away.

- Before you go to a warehouse club, ask yourself if you will really

eat that 5-pound bag of whatever it is.

- Only buy food you know you will eat.

At Home

- Have one day of the week (maybe the day before your weekly

grocery trip) where you use everything up in the fridge.

- If you take home leftovers from a restaurant, don’t forget about

them—explore how to repurpose them and be sure to use them

within a few days!

- If a recipe says it serves four, but there are only two people,

halve every ingredient.

- Only cut fruits and veggies right before you cook or eat them.

- Remove rotten apples right away! They will make all other

fruits go bad.

- Do not wash grapes or other fruits until you are ready to eat them.

- Sour milk can be used in recipes for baked goods and cottage cheese.

- Freeze fresh meat unless you plan to use it within a couple of days.

- To revive limp broccoli or greens, plunge them into an ice bath.

- Cracked eggs should be used within 2 days.

DISCUSSWhere do you see waste, literal or metaphorical, in your

community, city or country?

What kind of assumptions does society have about people

who struggle with hunger?

What does it mean to talk about hunger in the context

of a holiday that is filled with overabundance?

JOINThese great organizations offer opportunities to get involved with food justice:

Repair the World has a signature program, Repair the World

Communities, that engages young adults in social change

around education and food justice in neighborhoods in

Baltimore, Detroit, Philadelphia, Pittsburgh and New York City.

412 Food Rescue partners with food retailers, nonprofit

organizations and #FoodRescueHeroes to bring healthy

food directly to those experiencing food insecurity.

Challah for Hunger brings together thousands of student

volunteers on college campuses to bake challah bread. While

the dough rises, they discuss local and global hunger issues

and advocacy tactics. Half of the profits are donated to

MAZON: A Jewish Response to Hunger and half to a local

nonprofit fighting hunger in their community.

Swipe Out Hunger provides both common sense and innovative

solutions to campus hunger, including their premier program,

“The Swipes Drive,” where students with extra dining hall meal

swipes can donate them to their peers.

https://www.schusterman.org/sites/default/files/A%20Plateful%20of%20Grateful%20High%20Holidays%202018.pdfhttps://mazon.org/