Shoyer - The healthy Jewish kitchen: fresh, contemporary recipes for every occasion

This is a cookbook about wellness. Writing The Healthy Jewish Kitchen was a gift to me from my publisher, and now these recipes are my gift to you.

Sterling Epicure came to me in December 2015 and asked if I would write a healthy kosher food cookbook. It was only one month after my mother, Toby Marcus, zichrona, lvracha (may her memory be a blessing), passed away from cancer. She was diagnosed in August and was gone twelve weeks later. In December, looking ahead to 2016, I knew that I needed something to do, but I wasnt sure what. It is hard to make decisions when you are mourning and tired all the time. All I knew for sure was that standing still was not an option. I needed a new challenge. So I chose the one handed to me. After three cookbooks, writing cookbooks is something I know how to do, and that I enjoy, so I said yes.

The healthy angle was particularly fortuitous. Shiva in the New York area left me bloated. Grieving for months meant bad weeks and worse ones. Bad weeks meant more naps and eating a lot of popcorn. Really bad weeks meant getting into my twins stash of Ben and Jerrys ice cream. So when this project came along, I knew that it was time for me to eat better. We all need to.

Writing this book brought me back to life. As the months went by and I created more and more recipes that I was really excited about, I found that I felt lighter both physically and emotionally. I actually lost weight writing this book and knew I was onto something.

Most Jewish cookbooks still have too many recipes with processed ingredients, not enough whole grains, too much salt and fat, and too much sugar, even in savory dishes. My goal was to create recipes that use only natural ingredients. I banished margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces (though I gave Dijon mustard a pardon). I gave up frying and created baked goods with as much whole grain flour as I could. I made recipes gluten-free where possible. I reduced sugar and salt.

These recipes include Jewish classics made healthier and updated for the modern table, and both American and international recipes that reflect food trends beyond the Jewish culinary world. This book has food you recognize, because you still want to feel connected to your ancestors kitchens, but I made the dishes more nutritious and, often, easier to prepare.

This book is a way for you to start eating better. I am not standing here preachingI go to Paris and Israel and eat my way through their best restaurants and bakeries. Good nutrition is about balance and finding a way to introduce into your diet more and more healthful food as often as possible.

I learned firsthand that life is unpredictable: Right before this book went to press, I lost my father, as well. There is no guarantee that eating better will help you live longer. All I know is that now I want to feel good and have energy for the people I love. I am simply offering you a subtle shift toward better health without giving up your favorite foods. The key to better health is homemade and natural food. This is your guidebook.

Paula