Enjoy this cookbook review of The Healthy Jewish Kitchen, tried and tested by our own cookbook editor, Lisa George of Latigo Ranch.

Paula Shoyer, a.k.a. the Kosher Baker, is the author of The Healthy Jewish Kitchen, and is a popular face on television as Jewish holidays draw near.  Grieving the death of her mother impacted her physical well-being, and when approached by her publisher to write this cookbook, she knew it was timely.  Shoyer writes, “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.  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 new spins on traditional recipes are more nutritious, just as tasty, and often easier to prepare.  That’s music to any cook’s ears.

The hardcover cookbook of 150 pages is organized by chapter.

-Appetizers and Salads:  11 recipes

-Soups:  12 recipes

-Meat Main Dishes:  10 recipes

-Fish, Vegetarian, and Dairy Main Dishes:  10 recipes

-Side Dishes:  12 recipes

-Desserts and Breads:  18 recipes

There are 40 photos of finished dishes and many other random photos of ingredients to add color splashes to pages of copy.

Shoyer acknowledges, “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.”

Combining two of the recipes, Lisa George made Charred Cauliflower with Orange Vinaigrette served with Baked Schnitzel with Nut Crust.

Dishes I tried from The Healthy Jewish Kitchen cookbook:

I prepared several dishes from this cookbook and have markers on pages I still plan to try.  One doesn’t need to be Jewish to enjoy Shoyer’s healthy creations.

Pg 89: Charred Cauliflower with Orange Vinaigrette 

I used a hot oven instead of the grill. The orange juice and zest made this side dish surprisingly pleasant.  Cauliflower can be rather bland, but the citrus perked it up.

P 55:  Baked Schnitzel with Nut Crust

Using what I had on hand, I substituted brown rice flour for the chickpea flour and traded cashews for the hazelnuts.  The end result was still gluten free and boasted great nutty flavor and crunch.

Pg 99:  Quinoa with Mushrooms and Kale

I used half the mushrooms called for and substituted spinach for the kale.  I passed on using truffle oil as I’m not a fan of the taste.  It was a great side dish with complimentary, earthy flavors that would accompany a variety of entrees.  You could easily add fresh herbs to punch up the flavor if you wanted it to make it more impressive rather than subtle.  My family enjoyed it very much.

Quinoa with mushrooms and kale from the Healthy Jewish Kitchen cookbook.

I’ve yet to try it, but I’m intrigued by the recipe for Aquafaba Chocolate Mousse in the final chapter.  Shoyer explains, “Aquafaba is the thick liquid in canned chickpeas that we usually dump down the drain of the kitchen sink.  When I first heard that it’s possible to make mousse out of this liquid, I didn’t believe it until I tried it myself.  When you beat chickpea liquid, it looks exactly like beaten egg whites only they’re vegan.  Aquafaba really is magic – and tasty, too.  After you’ve used the liquid from the can, you can use the chickpeas in the Chopped Salad with Lemon Sumac Dressing on page 4.”

As a French trained pastry chef, Paula Shoyer is fond of baking.  She shares, “I am proud of this desserts and breads chapter and will prove to you that you can enjoy delicious desserts that are better for you.  I will till tell you, though, that portion size matters, and that you need to exercise if you want to eat baked goods regularly.  My goal is to move your thinking, baking, and taste buds in a new, healthier direction.”

The Healthy Jewish Kitchen belongs on the cookbook shelves of those who wish to hold on to their Jewish heritage by preparing traditional meals while keeping their families healthy and happy.  Shoyer writes, “The key to better health is homemade and natural food.  This is your guidebook.”

— Review written by Lisa George, Latigo Ranch, Kremmling, Colorado. Photos by Hannah George.

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