Friday, September 25, 2009

Yom Kippur Fast

Yom Kippur is coming, so to fast or not fast is on some people's mind. I stopped fasting a few years ago, because it makes me really sick. I happen to stumble upon an article on for making the fast a little easier, some great things to think about...

May you have an easy fast!

While feeling hunger pains is an acceptable part of the fast experience, one need not dehydrate, faint or get sick while fasting. There are several ways to prepare oneself physically for a healthy fast.

•Days before the fast, caffeine intake should be minimized.
•The day before the fast, eat something small every two hours, avoid caffeine and salt, and drink as much water as possible.
•Plan the final meal before the fast early enough in the afternoon to avoid rushing to finish before the fast begins.
•Plan the menu of this final meal so that it contains high carbohydrate and low salt foods.
•Do not eat too much in the meal before the fast, but drink plenty of water.
•Leave time after the meal to drink warm water with sugar and brush teeth

What food is best to eat before the fast?

According to the Talmud, eating the day before Yom Kippur is a mitzvah equal to the mitzvah of fasting on the day of Yom Kippur. The festive meal before the fast is called Seudah Mafseket ("final meal"). While we do not say kiddush over the wine at this meal, we do bless the challah. Meat is not eaten during this meal, but poultry can be eaten. It is traditional to eat soup, but important to put as little salt and seasoning in the soup as possible. The boiled turkey or chicken from the soup can be served as a healthy pre-fast entree. It is also traditional to serve the soup with kreplach, dough filled with potato, because we hope any strict judgment from God will be covered with kindness.

Tuesday, June 2, 2009

Roasted Asparagus with Parmesan

In my monthly newsletter, Joie De Vivre..I feature a luscious and seductive recipe each month. The seductive recipe is a delish recipe for roasted asparagus with parmesan..Makes a great side dish!

Nosh on,

Roasted Asparagus with Parmesan

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges

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