Saturday, December 29, 2007

Avocado and Manago Sanwich w/Cilantro Lime Mayo

I just got the Everyday Food January/February issue in the mail today it hits new stands January 7th. It is a issue focused on light food. Thank goodness, cause for the past few months everything I have eaten everything that isn't nailed down. It will take me months to recover. I am on a quest to eat less and be healthier.

In the issue is a great recipe for an Avocado and Mango Sandwich. You may be thinking, but Shoshi, avocado is fattening...yes you are correct. Keep in mind it is a good high fat food, so nosh on..nosh on. ~Shoshi

Avocado and Manago Sanwich w/Cilantro Lime Mayo

1/3 cup light mayo
1/4 cup cilantro, coarsely chopped
1 tablespoon fresh lime juice
kosher salt and pepper
8 slices multi grain bread, toasted
1 head lettuce, separated
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced

1. In a small bowl, combine mayo, cilantro, and lime juice, season with salt & pepper

2) Dividing evenly, spread toasted bread w/mayo mixture. Top four pieces of bread with lettuce, mango and avocado, cover with remaining bread. Serve pronto, Yum!

Wednesday, December 26, 2007

Peanut Butter Bars

Today I was flipping through How to Be a Domestic Goddess by Nigella. She is one sexy Jewess and her food is definatley packed with soul or shall I say "sexy soul". I think I may be cooking for a New Year's Eve soiree, so I grabbed a recipe from the book that I think will be a huge hit. Some people don't like peanut butter, but how can anyone resist peanut butter and chocolate?

Nosh on,

Peanut Butter Bars

for the base:

50g dark muscovado sugar

200g icing sugar (aka powdered sugar)

50g unsalted butter

200g smooth peanut butter

for the topping:

200g milk chocolate

100g plain chocolate

1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined

Stir all the ingredients for the base together until smooth. Sse the paddle attachment to a mixer but a bowl and a wooden spoon will do the job just as well. You will find that some of the dark muscovado sugar stays rubbly, though very small, lumps, but don't worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.

Sunday, December 23, 2007

Sauce: Scallion Ginger & Honey-Orange

Two more days till Chinese food and a movie. What will it be I Am Legend or Sweeney Todd? I say you can never go wrong with Johnny Depp. I know I digress, you are here for food and not my movie tips....

So, I have a few great easy sauce recipes that will be perfect for your Chinese feast on Christmas or any other time of the year. I got these recipes from Everyday with Rachael Ray. I have made these sauces for my clients and they are always a huge hit.

Nosh on,

Scallion-Ginger Sauce

1/2 cup rice vinegar or sake
1/4 cup soy sauce
1 tablespoon brown sugar
1 chopped scallion ( finely chopped)
1/4 teaspoon ginger

Stir and serve.

Honey- Orange Sauce

1/2 cup hoisin sauce
1/2 cup honey
2 tablespoons chopped orange peel

Stir and serve.

Saturday, December 15, 2007

Szechwan Chicken & Cashews

Did you stuff yourself with latkes or what? So, Christmas is right around the corner. It's time to get ready for Chinese food and a movie, a true Jewish tradition. You might be feeling ambitious and want to cook this year instead of ordering take out.

Here is a great chicken and cashew recipe to whip up! It's yummy comfort food with a whole lot of soul!

Nosh on,

Szechwan Chicken & Cashews

4 whole chicken breasts, boned, skinned and cut in 3/4 inch cubes
1 tb soy sauce
1 tb Chinese rice wine or dry sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews


Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked

Thursday, December 6, 2007

Pumpkin and Red Onion Latkes

I got an email request for a raw latke recipe. Wow, for once I am stumped. That is a recipe I will work on for next year.

Are you bored with the same ole tired potato latkes yet? Try pumpkin latkes. I so love pumpkin, it's good for you and oh yes, oh yes, YUMMY.

Hope you are having a rockin' Chanukah!

Nosh on,

Pumpkin & Red Onion Latkes

2 Cups pumpkin raw, coarsly grated and drained
1 Red onion, coarsly grated
1 Egg
1/2 Cup plain white flour
1 tsp Kosher salt
1/3 tsp Garlic powder
A pinch paprika
Pepper, to taste
Vegetable oil (to fry latkes)
Sour cream

Mix all ingredients together until evenly until it looks like a batter. Heat oil in a frying pan until it is very hot.Drop the batter in tablespoons, shaping rounds and flatten. Fry over medium heat until golden brown on each side. Serve with sour cream.

Monday, December 3, 2007

Chocolate Mint Hanukkah Gelt

Now that Thanksgiving is out of the way, we can focus on Hanukkah (one of my favorite holidays). Who doesn't appreciate a latke with some vodka?

For all my readers, I have a special offer on Oh Nuts! (, use this code: HBP1118, and get 10% your order. This offer is good until after Hanukkah, so get to it!

What would Hanukkah be without gelt, an edible gelt. Here is a YUM recipe for chocolate mint gelt. If you don't like mint, omit it and use another extract ( such as vanilla). This is your gelt, so add the type of kosher soul that you want! (You can always get your gelt on Oh Nuts)

Nosh on,

Chocolate Mint Hanukkah Gelt

1 (12 ounce) bag semisweet chocolate chips * (I recommend Ghirardelli)
1 tablespoon vegetable oil
1 teaspoon mint extract, or a bit more to taste
Parchment paper

* If watched carefully, you can melt the chocolate in a microwave oven.

Place the chips in the top of a double boiler and over simmering water, melt the chips. When they are about halfway melted, add the oil and the extract. Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.

Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.

Place a sheet of parchment paper on a sheet tray,using a soup spoon, using the chocolate pour coin shaped discs onto the parchment paper.

Allow the chocolate coins to harden and then peel them off the paper and enjoy.

Friday, November 30, 2007

Some how and some way, Martha Stewart's people found out about the blog. As Martha would say "that is a very good thing". Long story short, the great thing is I am on their mailing list and they sent me the December copy of, Everyday Food.

The issue highlights cooks, recipe solutions, and meals made in 25 minutes or less. It's a great issue so I highly recommend picking up a copy for your holidays needs whether they are for Chanukah, Christmusakah, Kwanzaa, you get the idea! There are yummy recipes to fulfill all of your kosher soul needs.

Here's one of my favorite recipes in the issue.. the Bourbon-Pecan Truffles, yes that's right honey..Bourbon-Pecan Truffles.

Bourbon- Pecan Truffles

1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans

In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks.

Makes 35 balls

**Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving.

Nosh on,

Sunday, November 25, 2007

Nutella Cocoa

I think I need to start a support group for Nutella (http://www.http//! It’s just simply the best thing around…a kosher soul food favorite. I think I am going to starting carrying a jar around for emergencies (yes, there is a such thing as a food emergency!)

The first time I tasted Nutella was on a crepe in NYC. I know it’s hard to believe, but I guess my mother didn’t love me or something how could she deprive me of such a wonderful creamy chocolaty treat.

Here is fun recipe for Nutella cocoa! Baby its cold outside; this is perfect when you want to snuggle in.

Nosh on,

Hot Nutella Cocoa

Boil one third cup water in teapot.Using a 12 ounce mug, scoop out approximately two tablespoons of Nutella from its jar. This is the tricky and sticky part. Use your fingers to get all the Nutella in the mug.Heat 8 ounces of milk in a microwave until hot or on stovepot, but not boiling. Pour one third cup of boiling water into the mug. Stir very well as the Nutella does not melt easily. Add the very hot milk to the mug and continue stirring until all is blended.

Monday, November 19, 2007

Pickled Foodbuzz

I was recently interviewed for Jewcy's Pickled blog: Be sure to check it out.

Also, I am now a featured published on The website is the first-ever community site devoted exclusively to food and dining content—an unparalleled resource for searching, surfing and sharing with fellow foodies everywhere! It is a rockin site...I am thrilled to be a part of it. ( Kosher Soul Food is movin' on up, just like George and Weezie. ; )

Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Saturday, November 10, 2007

Low Fat Pumpkin Pie

Oh, the fall holidays are about to kick in, which means eating and drinking beyond our waistlines!

Thanksgiving is a few weeks away so get your forks ready. Here is a low fat pumpkin pie recipe that is perfect for your Thanksgiving feast. I know the last thing you want to worry about is counting calories on a big eating day, but you won't notice the low fat difference in this yummy pie..If you are looking for a kickin' cranberry sauce recipe, check out my lastest post on JVoices ( Enjoy!

Low-fat Pumpkin Pie

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, ground
1 pinch cloves, ground
1 ½ cups canned pumpkin
1 ½ cups evaporated skim milk
3 egg whites, slightly beaten
1 teaspoon vanilla extract
½ cup orange juice
9 inches graham cracker crust

Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, nutmeg, cloves, and pumpkin and stir well. Add vanilla, evaporated milk, and egg whites. Beat with an electric mixer until smooth. Fold in orange juice. Pour into unbaked pie shell bake for 10 minutes. Reduce heat to 325F and bake for 45 minutes. Take out of the oven and cool. Serve alone or with fresh low fat/non fat whipped cream.

Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Sunday, October 28, 2007

Vegan Chocolate Cupcakes

One of my clients requested vegan cupcakes. The cupcakes were going to be for a dinner party she was having for some VIPS. I decided to make chocolate vegan cupcakes, cause chocolate normally makes most people happy.

The cupcakes were delicious! I have even had a request for more. I did not make a frosting for them, but opted to provide a side of fresh soy milk whipped cream. Yummers! and nothin' but kosher soul..enjoy.

Vegan Chocolate Cupcakes

2 1/2 cups flour
2/3 cup organic baking cocoa
2 cups sugar
1/2 teaspoon salt
6 tablespoons apple sauce
2 1/4 cups water
1 teaspoon vanilla
2 tablespoons white vinegar
2 teaspoons baking soda

In large bowl, whisk together dry ingredients. In separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill nonstick floured muffin pans.

Bake in preheated 375ºF oven for 25 minutes. Immediatly remove cupcakes from the pan and place on a rack to cool.

This will give you 18 delicious cupcakes!

Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Sunday, October 14, 2007


Yesterday while I was doing a cooking demo in Harlem, I got into a wonderful conversation with a lovely older woman who comes by every week. I told her I a writing a kosher soul food book and she was overjoyed. She told me she has the best rugelach recipe (handed down for her grandmother) that she will give to me to put into the book. The way she makes rugelach is with chocolate and nuts. Now that is kosher soul baby!

I am excited and can't wait till I see her again.My mouth is now salivating for rugelach. It is such a great cookie for the fall holidays. Since I can't wait, I found a great recipe from The Barefoot Contessa (Ina Garten). She is a food lovin' jewess, so you can't go wrong with this recipe enjoy.

Nosh on,
"Luscious Lifestyle Diva"/"Queen of Kosher Soul Cuisine"

recipe courtesy of Barefoot Contessa

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Wednesday, October 3, 2007

Cabbage Rolls

I hope that you have been enjoying the fabulous holidays and that your new year has started off with a bang.

Tomorrow is Simchat Torah, a holiday that celebrates the rejoicing of the Torah. In New York, Jews will be dancing in the streets. It is a pure hoot. While there is dancing, know that there is eating.

What does on eat in Simchat Torah? Bring on the cabbage rolls. Cabbage rolls are normally served for the holiday due to the symbolism for the torah scroll ( get it..the scroll, the roll)...below is a fabulous cabbage roll recipe packed with soul. Holla!

Cabbage Rolls
(18 rolls)

1 ½ pounds ground beef
½ cup uncooked rice
3 tsps. oil
1 medium red onion, minced
2 cloves garlic, minced
1 egg, beaten

3 Tbsp. oil
2 Tbsp. flour
1 46-oz can tomato juice
3 Tbsp. tomato paste
1/4 cup honey
Juice of one lemon ( optional)
kosher salt to taste
1 large sweet apple, peeled and diced

Prepare cabbage by boiling. Remove and check leaves.

THE FILLING: Combine all ingredients for meat mixture in a bowl and mix well. Roll cabbage leaves with meat mixture.

THE SAUCE: Heat oil in 8-quart pot, stir in flour, and cook until brown. Add rest of ingredients in order listed. Bring to boil and cook for 5 minutes. Add cabbage rolls carefully, placing them in sauce one by one. The rolls can be put into a layer if that is your preference

Cook on low flame for about 2 hours. Add more water if necessary.

Nosh on,

Sunday, September 16, 2007

Kosher Soul Coming Your Way

I hope your new year has gotten off to a fabulous start!

So, mark your calenders, some funky fresh kosher soul food is coming your way.

September 29th- The Last Supper Arts Festival in Brooklyn @ Hope Lounge, 8:00pm
I will be one of the culinary artist for the event. My piece will be "Savory Harlem Schmear". Long story short, it will be a fabulous spread on sweet cornbread. It will be a salute to some of the cultures that have lived in Harlem (African Americans, Jews, and Latinos). Yum!

October 16th-The Casserole Party in Brooklyn @ Brooklyn Label, 8:00pm
The Kosher Soul Team ( aka as little 'ole me) will be making a casserole that will make you want to slap your mama ( as we say in the south)...

And till November 6, up at the Grassroots Farmer's Market in Harlem ( 145th @ Edgecombe) every other Saturday, doing some cooking demos from around 10:00-1:00pm..Come by and say hi

Shoshi, the Luscious Queen of Kosher Soul Cuisine

Sunday, September 9, 2007

Aloo Makalla (Calcutta Fried Potatoes)

Oh a New Year is coming upon us. Are you ready?

If you are making the Rosh Hashanah meal or taking a dish to a potluck gathering, have I got a great recipe for you. This recipe is from the Jews in Calcutta. Aloo Makalla aka Calcutta Fried Potatoes, is the most famous Jewish dish in India. It's quick and easy and packed with kosher soul.

Shana tova,
"Luscious Lifestyle Diva"

Aloo Makalla
(Calcutta Fried Potatoes)

3 pounds of small potatoes, peeled
2 teaspoons kosher salt
½ teaspoon ground turmeric
1 quart of vegetable oil

1.In a large pot place water. Make sure you have enough water to cover the potatoes. Add the salt and turmeric and bring to a boil. Add the potatoes and continue to boil for 5 minutes. Drain and let cool.

2.Place the potatoes in a large pot and add enough oil to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer, shaking the pan occasionally, until the potatoes are crusty and lightly golden, about 1 hour.

3.Increase the heat to medium-high and fry until the crust is very hard and golden brown, about 5 minutes. Drain on paper towels. Serve warm.

Thursday, August 23, 2007

Raw Adventures

I have recently stared a raw food column titled, "Raw Adventures". Currently the column is in Brown Eyez Magazine and will be posted on JVoices. Below is a piece of the first column "Going Raw". I will be sure to let you know where else you can read the column. Raw food is a fabulous way to eat kosher soul food and be healthy at the same time.

The latest buzz in the dieting world is all about the raw food diet. Celebrities such as Angela Bassett, Lisa Bonet, and Demi Moore enthusiastically credit eating raw for their lean and youthful appearances. Tyra Banks recently highlighted the raw food diet on her show about weight loss. One of the women lost over 30 pounds and declared it was the best thing that ever happened to her.

There is no arguing that cooked foods certainly are yummy to the taste buds. While we get nutrition from cooked food, every time we eat food that is cooked, brought pre-prepared, in a can, in a box or bag we lose up to 70% of the vitamins, some of the minerals, and all of the enzymes. Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Research has shown that when someone eats cooked food the body sends the white blood cells to the digestive system in order to deal with the perceived "invader". This cooked food creates free radicals (toxic molecules of oxygen) in the body.

On the flip side, a diet that consists of raw foods has been attributed to reversing or stopping the advance of many chronic diseases, including heart disease. Several studies have shown that eating raw vegetables reduce the risk of getting breast cancer, colon cancer, and leukemia. A raw food diet can also protect you from such as colds, flu, measles, allergies, etc.

When one stops eating cooked food and switches over to raw the body begins to detox. The detox gets rid of toxins and poisons that are stored in the body from eating cooked food. There will be certain changes in the body such as weight loss and your skin will clear up. During the detox there will probably be some mild side effects such as headaches, acne, and nausea.

The great thing is most of the food you can make yourself. The main equipment needed for preparing raw food is a food processor, blender, and a juicer. There are recipes online and new cookbooks coming out every day that expand on raw cuisine. Making raw food also takes less time than cooking food; a raw food dish can literally be made in ten minutes (sometimes less).

Becoming a raw foodie takes dedication and discipline. Going a hundred percent raw may not be for you; maybe it is more about incorporating more raw food into your lifestyle. Most experts agree that a diet consisting of at least 75% truly raw foods is needed to reap most of the benefits. But, if you replace at least one traditional meal a day with a raw meal it will increase enzymes levels in the body and garner positive results in health changes.

Yolanda Shoshana

Monday, August 6, 2007

What's Goin' On

Where oh where did the summer go? It's almost over..oy vey!

I am excited to say that I have an editor for the book that I am writing "Kosher Soul Gourmet", now I just have to finish. The book is moving along...

Since I have been started the cooking demos in Harlem, I have been getting rave reviews on the salads that I have been making during the demos. The kids that try samples are loving the salads and if I can please kids I must be on to something! I am going to put all of my soul filled salad recipes from the summer into the KSG book (though I will post a salad recipe every once in awhile) and the rest of the recipes will be put into a free e-book just for you. The recipes are so easy and delicious, trust...

If you will be in Harlem on Saturday, stop by the Grassroot Farmer's Market (on 145th and Edgecomb). I think that I will be making quesadillas with tortillas made from Hot Bread Kitchen this week. FYI: Hot Bread Kitchen is more than a bakery. It's a business that enhances the future for immigrant women and preserves baking traditions. ( The bakery also sells their luscious breads at the market each week.

Peace,love, and soul,
"Luscious Lifestyle Diva"

Sunday, July 22, 2007

Squash & Tomato Salad

Yesterday I did a cooking demo at the Farmer's Market in Harlem on 145th Street. I had to improvise because it was my first demo at the market and I did not know what the farmer's would be bringing. I ended up making an easy squash and tomato salad which turned out to be a big hit. There is nothing finer than healthy kosher soul food!

Plum Tomatoes
Yellow Squash (also called Summer Squash)
Red Onion

Balsamic Vinegar
Extra Virgin Olive Oil

Cut the tomatoes, squash, and onion to your liking (if you prefer tomatoes add more tomatoes, if you prefer more squash add more squash and so forth). Mix the olive oil and balsamic vinegar together to your liking. Drizzle the dressing on the vegetables, give the salad a quick toss. Enjoy.

Nosh on,
"The Luscious Lifestyle Diva"

Sunday, July 8, 2007

Pecan Hummus

Next weekend kicks off my summer of Saturday cooking demos in Harlem. For most of the demos I will mostly be preparing raw food. Most people do not want to cook during the summer months because it is so HOT, I figure I would keep it simple by mainly doing raw food. Be sure to check my website all the 411 if you want to drop on by.

While we are on the subject of raw. Here is a great recipe for a raw hummus made with pecans. I love hummus, but every once in awhile it's nice to mix it up. Talk about kosher soul food, yum..this hummus is delicious and healthy. It doesn't get any better!

Chunky Pecan Hummus


2 cups soaked pecans
½ cup raw tahini
1 large garlic clove, minced
2 large lemons, juice of
½ teaspoon Sea Salt(to taste)
1 Tbsp fresh chopped parsley
1 teaspoon basil
Water (optional)


Grind down the pecans in a food processor to a paste. Next add all other ingredients and process. Stop occasionally to scape down the sides of the processor with a rubber spatula. Add a little water if necessary. Process until you have the consistency you desire, a little chunky or smooth. Enjoy!

Nosh on,

Sunday, July 1, 2007

The KSG Blogzine

It is a groovy Sunday in NYC, my kind of day...

So, I am putting the blogzine concept on hold for now. My ultimate goal is to create a hot, hip, and sexy online kosher magazine called "Kosher Soul Gourmet" that goes along with the book I am working on. Since I do not have the funds I need, I was going to do a blogzine. I now want to stick to my gut and get the funding to create the vision that I have. Holla!

I don't want to do something that becomes yet another LAME attempt to create something new and fresh in the Jewish community!!! If you know of any organizations/people/funders I should speak about this project, please drop me a line (I am fiscally sponsored for this). I may just have to do some yummy food fundraiser events..hmmm...

I will just simply do some of the things that I want to do with the magazine on this blog, so expect a few changes. I thank you all so much for reading!! I have been getting the best comments and emails. People are recognizing me in the streets as the "kosher soul" lady. Lovin' it! : P

I will be launching an online radio show this month called "Luscious Living" that will be about kosher food, fashion, lifestyle, politics, etc. It will be hot. More information is on the way!

Nosh on,
"Luscious Lifestyle Diva"

Sunday, June 17, 2007

Luscious Raw Chocolate Mousse

The Kosher Soul Gourmet blogzine is coming together, so it will be poppin' soon. It will cover food news, food reviews,The KosherChick food column, recipes for delicious kosher cuisine, Jewish food from around the world, and raw food.

On another note...I made a FABULOUS raw chocolate mousse this morning. I want to share the recipe with you. It is the true definition of kosher soul! Don't let the fact that it is raw scare you off. If you do not have all raw ingredients don't sweat it...the mousse can be semi-raw and still better for you than the usual chocolate mousse. The recipe is from raw food guru, Jennifer Cornbleet.


1/4 cup pitted medjool dates, soaked
1/4 cup pure maple sugar
1/2 cup vanilla extract
1 1/2 mashed avocados
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with spatula. Add the water and process briefly. Serve chilled or at room temperature. Store in the frig in a sealed refrigerator, will keep for 3 days.

Yolanda Shoshana

Sunday, June 3, 2007

Kosher Soul Blogzine

I have been developing a concept for an online kosher magazine, yet I have found that blogzines tend to be just as (if not more) effective, so I will be turning this blog into more of a zine. I may have to move the blog to another location. Keep checking back cause it should be up and running soon...


Saturday, May 19, 2007

Poppin' Potato Salad

Tomorrow I have a barbecue to go to on the Upper East Side, rain or shine. It's a bit dreary and cold right now in NYC, but I still love a good barbecue. I have a great potato salad recipe to share with you. It's packed full of soul and a great addition to any BBQ. Holla!

Poppin' Potato Salad

• 2 pounds small red potatoes
• 3 eggs, hard-cooked and dice
• 1/2 cup diced red onion
• 4 green onions, thinly sliced
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, or about 2 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Cut the potatoes into small chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, red onion, and green onions. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6.

Monday, May 14, 2007

Spring Food Lovin'

I went to a birthday barbecue in the BK (aka Brooklyn) over the weekend. Here I am sitting in the shade, doing my best to be glamorous.

I love the spring/summer time in NYC, it is time for outdoor eating and entertaining. Coming soon I will share some recipes (yes, think potato salad and beyond..) and fresh tips for entertaining. Yum!

This coming Wednesday I will be all ghetto, as in The Ghetto Gourmet( The Ghet is a wandering supperclub with fabulous food and community. The event is sold out, but dinners pop up all the time so check the site for info. Maybe one day we will meet while kickin' it ghetto style!?!?!

Sunday, May 6, 2007

Kickin' it Kosher

A little bit of shameless promotion..I won the bronze medal for People's Choice on JBlog Central and Martha Stewart's people got in contact with me about the blog, because they enjoy reading it. If only I could have lunch with Martha. I so can imagine Martha and I kickin' back with a cocktail, talking red velvet cake and fried chicken.

I say all this to say thanks to the peeps who read. And also mainly as a affirmation of what is happening in the kosher food market!

Yesterday someone in a group I was with made a comment that most people don't care about kosher food. I didn't argue with her, because the facts and numbers speak for themselves. The kosher food business is a 14.6 billion dollar business.

Jewish peeps are not the only ones who eat kosher foods anymore. I am still looking for the most current numbers, but one survey says that the number of non Jewish consumers eating kosher food is actually more than double to the number of Jewish consumers. Not to mention ethnic foods are attractive to more and more people. The business is booming and companies are running to be all about the K/OU! Holla!

Saturday, May 5, 2007

Kosher Soul T-shirts

Happy Cinco De Mayo! I am at home having margaritas and nachos which are totally hitting the spot.

I got inspired the other night and decided to set up The Kosher Soul Gourmet online store. You can get a funky fresh shirt or apron for yourself or to give as a gift. To check out the goods:

And I would also like to thank everyone for the fabulous feedback on my newsletter Kosher with Soul. I love hearing from all of you, keep your comments and thoughts coming.

Sunday, April 29, 2007

Sweet Cornbread

I did get chosen to be a Community Chef with Just Food, which I am thrilled about. Some many people are not aware of there food options and/or how to make good food. And I had an interview with The Laundromat Project about my Harlem community cookbook proposal. So I will let you know if it is a go. And without further ado...Sweet Cornbread. Yum!

Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for around 22 minutes (depending on your oven), or until golden brown.

When you pull out of the oven, spread butter over the top.

Let it cool. Serve.

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Saturday, April 21, 2007

Briskets and Baked Latkes

Oh yes, tomorrow is The New Shul's Battle of the Briskets at The Cowgirl. I am taking a side dish of baked latkes ( to the left, to the left..) in my fancy Martha Stewart Tupperware. It is a new recipe that I am trying out, I think they turned out delicious.. but I will see how fast they go or don't go tomorrow. I want to include the recipe in my book, they have real kick to them due to the seasoning and are a nice change from the typical latke.

I will also be taking a bunch of sweetriot ( with me tomorrow to give out at the event. I have become a rioter or something like a community spokesperson for the candy. If you haven't tried Sweetriot....definitely check it out. It is such a luscious nosh! The dark chocolate ones are my favorite, but trust it's all good.
I'll be doing my podcast, Kosher with Soul from the battle tomorrow so be sure to take a listen.
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