Cherry Noodle Kugel is an outstanding rendition of a wonderful classic. Surprisingly easy to make, this festive dessert kugel makes a stunning presentation.

Creamy puddings, custards and pie fillings have one thing in common, dairy products. However, these are the ingredients that contribute unnecessary fat, saturated fat, calories and cholesterol to the nutritional bottom line.

Prepared in the traditional fashion, a simple pudding can add an unhealthy level of fat and calories to the menu.  However, if you think that steering clear of dairy means giving up your favorite dishes, you’re in for a delicious surprise.

In my kitchen, delectably dairy-free rich tasting desserts rarely exceed one gram of fat per serving and contain absolutely no cholesterol. …read more of Cherry Noodle Kugel – Luscious Low Fat and Vegan here

Sukkot is a harvest festival variously celebrated in late September or early October commemorating the mandated Biblical pilgrimage to the Temple of Jerusalem.

During the week long festival a temporary hut is built in backyards, porches and outside synagogues called a sukkah. This booth like structure has 3 walls topped with branches and is decorated with autumnal, harvest themes.

Sukkot is a joyous holiday and it is common for Jews to eat, sleep and otherwise spend time in the sukkah. …read more of Harvest Festival Fare: Stuffed Acorn Squash here

Tofu, along with soymilk are the best known and most widely used of all soyfoods, having become an important part of the health conscious consumer’s dietary regimen. Less known, but very versatile, tempeh is a nourishing and very satisfying soy alternative that can be used in a variety of ways.

Tempeh (tem-pay) is a traditional soyfood with a chewy texture and hearty consistency made using a controlled fermenting process that binds whole soybeans into a rich cake with a nutty, smoky flavor.

Many people who may have digestibility issues with tofu or soymilk find that they can tolerate tempeh quite well. It is thought that the fermentation process increases digestibility and nutrient absorption, not only of protein and minerals like calcium, but also health supporting phytonutrients like genistein and daidzein for which soy is so well known. …read more of Tasty Tempeh – The Other Soyfood here

China is on the fast track to catch up to the west in many areas, however one where they prevail is in healthy, healing food. For me, traveling vegan in China was oh-so-easy.

A few days into my visit, I realized that I felt very, very good, which is saying a lot because I eat well and feel great as a rule, but this was even more sublime.

What could it be?  After a few weeks of eating lots of fresh fruits, rice, vegetables and tofu, I isolated two ingredients that showed up often on my plate there, yet rarely at home.

The first was the rice.  At home I eat only brown rice, but it was nowhere to be found in China.  I must say the white rice at almost every meal in China left me feeling light and full of energy.

The second ingredient with the most impact was the mushrooms. The way that they prepare mushrooms was heavenly. …read more of Mysterious Mushrooms here

An old Mercury

I just returned from Cuba, where they don’t have car seats, bike helmets, avocados or berries out of season, traffic or much of anything with a brand name, other than the ubiquitous State branded Havana Club Rum.

Dogs run in the streets with nary leash in sight, but these materially deprived citizens did sport a multitude of smiles, lots of music, extremely grand historic, albeit crumbling, architecture, lovely caged birds and longevity.

According to the United Nations, the average life expectancy in Cuba is 77.3 years, ranking 36th in the world along with the U.S and Denmark.

Market

While the mild climate and relatively stress-free Caribbean lifestyle, (most Cubans live rent-free) and free medical care may have something to do with it, the strict rationing of meat may well be a strong contributing factor.  …read more of Cuba Today – The Life and Culture of Forced Frugality here