I won a cookbook and what a cookbook, it is. It is perfect for us, as we work on eating more healthily. The Whole Foods Kosher Kitchen by Levana Kirschenbaum is a fabulous book with beautiful photos, clear instructions and the yummiest recipes. I must note that you do not have to be kosher to love this book. All recipes are for all of us.
There are about 350 pages in this book, each one filled with delicious recipes and good pointers. There are beautiful photos but I would have liked more.
I won this book from Joy of Kosher, a site, I have enjoyed for a while. Jamie is a young woman who has made her mark in the world of kosher cooking. Her site has tons of recipes and I suggest you go over and see for yourself, how much fun you can have there. These are Jamie's books and another one is in the making.
Back to Levana who has a warm approach to cooking, I plan to write a review of this book after, I make more recipes. Right now, I just made muffins, muffins that my husband has not stopped talking about. I generally make muffins weekly and hubby is always pleased but this time, he was much more than pleased. Maybe, it is the oats in the muffins.
Levana gives a muffin recipe with dozens of alternatives one has in making it. That makes it fun. You can stick to the recipe, as is or make some changes. I left out the apples and used blueberries.
Levana's Muffins (adjusted)
Canola oil spray
2/3 cup Rice Dream
2 large eggs
2/3 Canola oil
1 cup sugar
2 cups blueberries
1 cup old fashioned oats
3 cups gluten-free brown rice flour mixture
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup almonds
1 tablespoon cardamom (I used slightly less)
Preheat oven 375 degrees F.
Spray 18 muffin molds with oil spray.
Combine the Rice Dream, eggs, oil and sugar in a large bowl.
Combine oats, flour, baking powder, baking soda, salt and cardamom in a separate bowl.
Add dry mixture to wet mixture. Do not overmix but do mix so ingredients are well blended.
Pour batter into greased muffins pans. Bake for 25 minutes or until a toothpick inserted in the center, comes out clean.
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