Fast & Festive Meals for the Jewish Holidays, because they are all, well, fast. And simple in their festivity. She does not use more than 3-4 cups flour, 2 eggs, and I cut the amount of salt in half. And, as I wrote before, I let it do its first rise in the fridge over night, or on the counter in the morning, and then just skip the second rise altogether. I do add honey to the egg glaze sometimes as well, just to keep the memory of the bees swarming around our Jerusalem honey challah joint alive.
Last week, a recipe for Pumpkin Challah made its way into my inbox from the KVELLER website ( Kveller.com.) I made a bunch of those, and oh my… So super yummy.
Now that the run of Jewish Holidays are over, we can get back to other food discussions- I am most eager to share the recipes I learned from the Lois Leonhardi ayurveda wellness workshop at OMKAR 108 yoga! (author of “Eat Well, Be Well: Ayurveda Cooking for Healthy Living” http://omkar108.com/event/ayurveda-fall-cleanse-workshop/)