They’re called fritters and they may look deep-fried, but they’re not. It’s the turmeric that gives them their beautiful color and earthy flavor. Curry powder works just as well. We enjoy them for lunch or a light dinner, with a…
Don’t you find it annoying when you search for a recipe online, click on a picture, scroll down, and down, and down and down, and after 10 seconds, you’re like, “screw you, I don’t need your recipe!” So from now…
I amObsessedWithLISTS.I listEveryThingTo doTo buyClothes to dyeMovies to seeBooks to readDishes to makeCountries to visitPlaces to exploreSongs and singers to add to my playlistHow I feel (with date and address)Things I’m grateful for…
There are a bunch of restaurants and cafes in Tel Aviv that I like very much. One of them is Cafe Anastasia, which is vegan, refined sugar-free and mostly gluten-free. I go there occasionally for their vegan cheese plate or…
We Israelis like to eat breakfast anytime of day. Especially for dinner, because it has many elements yet is light. A typical Israeli breakfast usually includes eggs (shakshuka is one style), different types of cheeses, bread, tahini sauce, and chopped…
Last week after feeling low and bloated again I decided to quite gluten, grains and most sugars. Luckily, I have Miss Rogel, who’s a friend, a brilliant designer, a talented cook, and many other things. She’s been on a strict…
I’m craving something sweet But healthy sweet Something to have with my fresh herb tea Something quick and yummy Maybe a cookie? Definitely a cookie! Chocolate chip cookie? No, not again! Oh wow! these look good Ooooh, I love tahini…
When you were a child, what did you want to be when you grew up? I wanted to be a singer, actress, fashion designer and a mom of four adopted children from Africa. I never became a singer, actress or…
If you could live anywhere in the world for one year, where would you live? I would live in a small village in Italy, where I would make friends with the local ladies, learn how to make pasta, explore the area,…
I have serious writer’s block. My brain slams the door in my face every time I sit down to write, just like our nasty upstairs neighbor. I knocked on her door and begged her to ask her little girls to…
I know that Thanksgiving is tomorrow so I hope you get this recipe before. It’s the best and easiest pie I ever made. I wish though that puff pastry had a nutrition value, but unfortunately it doesn’t. The fact that it’s…
I spent half of my life in Israel. The other half I spent moving around. In total I lived seven years in New York, five in Los Angeles and five in Mallorca. I am Israeli and will always be, I…
Six years ago I didn’t think I can cook rice together with the vegetables or meat in one pot. Now I use this method to cook all kind of things, especially when I’m in rush or feeling lazy – it…
For me, basic oatmeal is like an empty canvas waiting to be transformed into a rich and delicious masterpiece. in order to to make it rich and delicious you’ll need to add a generous amount of unsaturated fat such as…
The best thing about them is that they are low in sugar and easy to make. The worst thing is that you can’t stop eating them. If you love your cookies very sweet then you should add 1-2 tablespoons powdered…
I always roast my cauliflower but never thought to chop it finely and make a beautiful salad with it.
FYI, You do not need New York water to make New York-style bagels. It’s a myth. Any tap water will do. Bagels are not a New York invention. They were made by European Jewish immigrants long before they arrived in…
A shower thought: If there’s a Vegetarian Festival in Phuket, a Herring Festival in Denmark, a Pizzafest in Naples, and a Dumpling Festival in Hong Kong, then why there’s no Kubbeh Festival in Jerusalem. Kubbeh is a Jewish Iraqi and…
I love potatoes! Anything that is made with potatoes. From Russian potato salad to tortilla Española to Belgian pommes frites to campfire potatoes. Now that we have a fireplace – the second-best invention after a dryer – we bake them…
When baking sweet potatoes, the high heat causes their moisture to evaporate, and leaves their skin caramelized like candy – which is delicious – but overly sweet for me, so I like to mix them with spicy, sour or nutty flavors to reduce the sweetness.