Incorporating 5-A-Day the Jewish Way

#1. Incorporating 5-A-Day the Jewish Way

Incorporating 5-A-Day the Jewish Way

One of the complaints about traditional Jewish food is that it is monochromatic - schnitzel, potato kugel, and chullent, are all shades of brown. Nutritionists today emphasize the significance of eating a collection of different fruits and vegetables (5-9 per day), and eating different colored fruits and vegetables. Each colored fruit or vegetable contains exact vitamins and nutrients, for example orange sweet potatoes are great source of beta-carotene, red fruits and vegetables such as tomatoes comprise lycopene and so on.

Incorporating 5-A-Day the Jewish Way

What counts as 5-a-day?
Almost all fruits and vegetables count towards the goal 5 a day, with the exception of potatoes and cassava. Raw fruit, dried fruit and canned fruit are all good, as is juice. Note that no matter how much juice you drink it will only count as 1 of your 5. Raw, icy and canned vegetables are all included. Each fruit and vegetable has a unique compound of vitamins so it's great to comprise as much collection as you can.

5 ways to get to 5-a-day the Jewish way.

1. Soups - warming winter soups or refreshing cold soups both boost your vegetable intake. Pureed soups are all the time poplar, but chunky vegetable soups have more fiber content. Soups feature in Jewish cooking - they make an exquisite first policy for holiday meals. traditional chicken soup usually contains chunky vegetables, and you could try adding more or different vegetables including carrots, sweet potato, pumpkin, zucchini, onions and leek.

2. Salads - Salads very often feature as part of a Jewish holiday meal, but we often end up serving the same saladeach time. Add fruit, dried fruit, nuts, croutons and root vegetable chips to make your salad more interesting. By using different ingredients you can tailor salads to exact Jewish holidays. For example, chicken salad with pomegranate and apples is exquisite for Rosh Hashanah, as is carrot and beet salad, whereas a fruity green salad combining lettuce leaves with a collection of fresh or dried fruits works well for tu b'shvat.

3. Add vegetables to your traditional Jewish foods - this is true of all meals, and works with some traditional jewish recipes. Instead of potato kugel, try zucchini potato kugel, or try cauliflower, broccoli or butternut squash kugel instead. Instead of traditional potato latkes try carrot and kohlrabi latkes or cauliflower fritters.

4. Replace traditional foods with vegetable based dishes. Instead of serving chullent, try serving a hot vegetable side dish. In place of an supplementary carbohydrate based side dish serve an extra vegetable side dish at your meal. Try to join different colored vegetables - such as roast root vegetables (combines orange and purple vegetables).

5. Baked goods - not traditionally connected with wholesome food you can add fruits and vegetables to many baked goods. Tailor your baked goods to the Jewish holidays - for Rosh Hashanah replace your acceptable honey cake with carrot cake or apple muffins, for Shavuot instead of traditional cheesecake go for a custard tart with fresh fruit, and for Passover replace traditional plava with Passover cherry pie.

Find more Jewish Holiday recipes featuring a collection of fruits and vegetables at http://www.jewishholidayrecipe.com/jewishholidayrecipes.html

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