Homemade Pumpkin Spice

Pumpkin+Spice

ACTIVE PREP TIME: 5-15 MIN

Pumpkin spice is one of the flavors most strongly associated with the holiday season, from Thanksgiving through New Year’s Day. It is commonly added to lattes, pumpkin breads and soups. Pumpkin spice is very easy to make at home and takes just 5-15 minutes, depending on whether you are starting with whole spices or ground spices.

Homemade Pumpkin Spice Ingredients

  • 2 tbsp. ground cinnamon

  • 2 tsp. ground ginger

  • 1 tsp. ground cloves

  • 1 tsp. ground allspice

  • 1/2 tsp. ground nutmeg

Instructions

Combine all the ingredients into a small bowl. If necessary, use a coffee grinder to grind whole cloves. Use a small grater to finely grate whole nutmeg. Stir until thoroughly combined.

Pumpkin spice ingredients

Pumpkin spice ingredients

The Average Consumer: Is Kale Trendy? Real Foodies: Who Cares?

preparing homemade kale chips

preparing homemade kale chips

My family has been eating kale chips for about 4 years. It is one of our go-to snacks roughly every Monday and Thursday. Each week, we buy 3-4 heads of kale, usually at the farmer’s market. We usually dehydrate them into chips. Plus, through some significant stroke of luck, my wife convinced my then-6-year-old son last year that kale chips would make his nightmares disappear.

Maybe it’s time to find a new green leafy obsession, though.

The Atlantic published an article on September 30th, The Saddest Leafy Green, lamenting the decline in kale’s popularity in the United States. It even questioned whether it was ever truly liked in the first place. It’s a great article and definitely worth a read.

It’s a strange point of view, however. Foods are inherently healthy or they are not. They are not better for you because Gwyneth Paltrow endorses a vegetable (as when she demonstrated how to make kale chips on the Ellen Show in 2011) or because Beyonce dances pantsless in a music video while wearing a T-shirt with “Kale” written on it. These two incidents arguably helped fuel the kale-as-a-superfood trend. But kale has been cultivated for hundreds of years and it will continue to be cultivated and consumed.

Another vegetable that gets a bad rap (or worse, not even a rap at all!) is arugula. Arugula has been cultivated for thousands of years. It is mentioned in the Torah and the Talmud and is eaten all over Italy, Israel and the entire Mediterranean region. This leafy green had its day in the sun in 2007, when then-candidate Barack Obama name-checked it while on the campaign trail in Iowa. Alas, in the popularity contest that is Google Trends data, it never quite took off after that. But it is very much in demand among culinary enthusiasts and others who know food.

How do food trends get started, anyway? This BBC article explains how avocados and kale became so popular.

When you make discovering and trying new vegetables a regular part of your food shopping experience, you get to decide what’s popular in your home and what isn’t – based on an entirely different set of criteria than the cultural popularity meter.

To not be influenced by the marketing trends is difficult but doable.

Real foods have no need for popularity trends. They stand on their own merits. Besides, what’s the alternative, an Oreo cookie?

I can tell you with absolute certainty that kale makes my 7-year-old son’s nightmares go away. How do I know that? He believes that it makes his nightmares go away and tells me all the time. Placebo effect? Obviously. But in our household, that is a good enough validation for a vegetable that has gone from being the darling of the food world back to relative obscurity.

The Lost Art Of Interacting With The Natural World

tule river, sequoia national park

tule river, sequoia national park

Unless we are willing to encourage our children to reconnect with and appreciate the natural world, 
we can’t expect them to help protect and care for it.
— David Suzuki

For many young people, interacting with the natural world is virtually a lost art. Children may experience nature on a hike, a camping excursion or a field trip to a local farm. But touching nature is not an activity that occurs regularly.

To touch, feel, smell and taste the natural world is getting harder and harder as cities grow denser and the natural outdoors becomes more difficult to reach. Increasingly, both we and our children are preoccupied with digital devices, social networking and virtual reality. We live in artificially lit environments, eat packaged foods and breathe perfectly-filtered air conditioned air in antiseptic buildings. All these impediments preclude us from taking off our shoes and walking in a truly natural environment.

There is a disconnect. Many kids are not even familiar with what common plants look like. And if the kids don’t recognize them, then how can they have a connection to them? How can they protect and care for them?

Luckily, there are many urban oases to explore with your kids in and around Los Angeles. Here is a sampling:

You can even take the kids to visit a local farm, where they can learn how to pick their own fruits and vegetables! The most popular is Underwood Family Farms. Underwood has two locations: Moorpark (the larger one) and Somis.

It is essential to talk to children about showing respect for natural resources and for the flora and fauna that inhabit our local environment.

Once our children become familiar with plants in their natural environment, they are more likely to become stewards of the land, to respect and protect it. They are also far more likely to want to seek it out at a farmer’s market, a local farm or in our own backyard garden.

For children in the 21st century, to become conscious of your natural surroundings is not automatic: it is a gift that must be consciously sought out.

Revised on March 31, 2021

The Whimsy Of Imperfect-Looking Produce

Kids with Imperfect Farmer's Market Produce

This past Sunday, my kids had a field day exploring all the imperfect-looking produce they discovered at our two favorite Los Angeles-area farmer’s markets, Larchmont and Hollywood. We were greeted by numerous fruits and vegetables that were either conjoined twins or had whimsical-looking appendages. Perhaps it was the proximity to Halloween.

In just one visit, we found:

  • Persimmons and bell peppers with protrusions

  • Conjoined delicata winter squash

  • A conjoined carrot in the shape of a woman’s waist, with legs crossed (!)

  • Heirloom tomatoes that were bursting at the seams

  • Oversized Wonderful pomegranates that were cracking apart because of the sweet, juicy seeds inside

  • Undersized white Paper Shell pomegranates (ironically, these were the tastiest of all the poms!)

  • Apples with bumpy skins and inner cores that curve

  • Oranges with yellow blemishes

  • Gourds full of contortions, spikes and warts

it got me thinking: With the exception of the gourds, I’ve rarely, if ever, seen any of these others in an American supermarket. The gourds are associated with Halloween, so their disfigured, grotesque and ghoulish forms are in line with our expectations of how these fruits should look and feel. Ironically, most people purchase these for display purposes and then throw them away afterward. So they are a source of waste rather than food.

I’ve never quite understood what is repulsive or off-putting about fruits and veggies that are not perfect-looking. Nothing in nature is perfect. People come in all shapes and sizes. So do dogs.

Why not produce?

Real Produce Is Enchanting

Tomatoes

Real produce runs the gamut from the whimsical to the grotesque. Once you move past the familiar story that produce always has to appear instagrammably perfect, you become conscious of the variety and character of imperfect-looking produce. The defects in the produce take on an enchanting quality. Developing this consciousness can be a powerful method for teaching kids to recognize fruits and vegetables in their natural state. It elevates the veggie experience from the mundane to the extraordinary.

The effect that perfect produce has on our minds is similar to that of the beauty industry on young women: When all you see are airbrushed, unblemished and impossibly thin bodies in fashion magazines, you begin to feel that your own body is less than adequate. Similarly, when you walk into a major American supermarket, you see rows and rows of beautiful produce with nary a bump, blemish or extra protrusion.

Unfortunately, according to ImperfectProduce.com, at least 20% of all the produce grown in the United States goes to waste because it does not look beautiful. Yet, these cosmetic defects have no effect whatsoever on the quality and taste of the produce. Imperfect Produce, the company, has done an amazing job bringing top-of-mind awareness to this problem in the United States. If you don’t have access to a farmer’s market, I wholeheartedly encourage you to subscribe to their grocery delivery service. And no, this is not a paid endorsement, just a recommendation to encourage my readers to take action on this subject.

How Do You Involve Your Kids In Developing A Passion Around Produce?

Curvy Persian cucumber

Every piece of produce, blemished or otherwise, tells a story. And kids love stories. First, take your kids to a farmer’s market to pick out some imperfect-looking produce. Then engage them around the dinner table. Ask them to pick a fruit or veggie. Tell them to imagine that each piece of produce is a character with an interesting back story. Have them consider its shape, size, color and texture. Let them take turns bringing these foods to life, as if it were a puppet show.


Bonus: Here’s some conversation-worthy stone fruits from the summertime.

The Secret History of the Etrog (aka Citron)

Lulav and Etrog Citron
To everything there is a season. And a time for every purpose under heaven.
— Ecclesiastes

Last week was the Jewish festival of Sukkot, a very joyous time of year on the Jewish calendar. The holiday commemorates the protection that G-d provided the Children of Israel in the desert when we left Egypt. Sukkot is also the celebration of the fall harvest.

One of the many visible symbols of the Sukkot festival is the etrog. It is ceremonially waved along with the lulav (palm frond), myrtle twigs and willow twigs. You probably know the etrog by its English name, the citron.

What Is An Etrog?

Etrog slices with rind, pulp and seeds

Etrog slices with rind, pulp and seeds

The etrog is a strange-looking fruit. It resembles a bumpy lemon. I always assumed that it was an off-shoot of the lemon. In fact, the lemon and lime genetically derive from the etrog. The fruit has very little pulp and is mostly thick rind with aromatic skin and lots of seeds. In ancient cultures, those seeds symbolized fertility.

Where Did This Quirky Fruit Come From?

The etrog originated in the southwestern Chinese province of Yunnan. It then traveled to northeastern India, where it became incorporated into Ayurvedic medicine. Given its strong history of medicinal uses, the etrog may even be considered a superfood. It eventually spread to the Persian Empire and the Mediterranean region once Darius I conquered India.

The most commonly used Etrog comes from Calabria, Italy. It is one of the three major exporters of etrogs, along with Israel and Morocco. In order to remain kosher for the holiday, they cannot be grafted onto other hardier citrus trees. Ironically, that preference for purity means that there has been very little cross-breeding for hundreds of years, so the etrog of today may truly be an ancient fruit.

What Do You Do With An Etrog?

The etrog is very unlike most other fruits: it does not spoil; rather, it shrivels over time. And there is precious little juice. So culinary options are limited.

After we are done with using it for the Sukkot holiday, my wife makes a tasty jam. Some people in our community make etrog liquor. The fruit’s aroma is really quite lovely, regardless of how it’s used.

Wait, What? Meet The Buddha’s Hand Citron

Buddha's Hand Citron

A close cousin of the etrog is the Buddha’s Hand citron. We encountered this at the Hollywood Farmer’s Market last week. This strange-looking exotic fruit resembles a very lumpy lemon with fingers. Or a squid made out of yellow rind. It is downright weird. It looks so darn cool that my kids keep nagging me to buy one!

What Is This Creepy-Looking Fruit?

The Buddha’s Hand is a hybrid of the etrog (citron) that originated in the Yangtze Valley of China. In Chinese and Japanese culture, it symbolizes happiness, wealth and longevity.

What Do You Do With A Buddha’s Hand Citron?

You can throw it in your laundry machine. The lavender-like aroma is so alluring that the ancient Chinese used to wash their clothes with the fruit. You could use it as citrus zest. Or you could cut it up in small pieces and fry it. Either way, the fragrance apparently can’t be beat.

What’s the weirdest fruit that you’ve ever encountered? I’d love to hear about it in the comments below!

The Color Purple: Meet the Anthocyanins

I try to bring my wife and kids a new vegetable or variety as often as possible. There’s fun in the discovery and the ensuing culinary experimentation. At the very least, it results in memorable dinnertime conversation. For Rosh Hashanah, we got two new fruits: a “paper shell” pomegranate, which looks like an albino version of the familiar red pom; and a sapote, which, after 3 weeks, is still waiting to ripen in our kitchen!

Autumn is the time when so many fascinating new fruits and vegetables spring into season. All the incredible hues that we’ve seen around the farmer’s market this season give new meaning to the term “fall colors”: red, white, pink, black, brown, yellow, orange.

And purple. Lots and lots of purple.

Purple means the plant contains anthocyanins, a flavonoid antioxidant that also manifests as red, blue or black. This is the same compound that gives blueberries its hue.

This week, we found purple beans, purple basil and Salanova lettuce.

Purple Beans

Purple String Beans

Beneath the royal purple sheen, purple beans are green beans or wax beans in disguise. They are sometimes referred to as Royal Burgundy and Royal Purple.

Sadly, the purple color fades when the beans are cooked, revealing an ordinary-looking pale lime bean. After all the buildup around this novelty of a bean, my kids were less than wowed when the plate of ordinary-looking beans showed up at the dinner table. But flavorful they were!

Next time, we will steam them or eat them raw to retain the purple color.


Purple “Opal” Basil

Purple Basil

The purple “opal” basil was a hit with the kids. Purple basil, you may ask? Well yes, and strikingly so: The leaves are variegated deep purple and green, giving it a gorgeous color profile. The taste is reminiscent of anise or fennel, slightly more bitter and savory than traditional green basil. It is intensely aromatic.

Needless to say, my kids competed on who could eat the most purple basil leaves at one sitting.

Beyond dinner table food contests, where else can this honorable herb be used? As with green basil, the purple opal variety has medicinal uses as well:

Interestingly, it is often grown next to tomatoes, as it repels tomato pests. Who knew that this common culinary combination – tomatoes and basil – could be rooted in nature?!


Salanova Lettuce

Salanova Lettuce

What can possibly be exciting about a lettuce? It’s among the most common salad vegetables around. Yet there are so many varieties: iceberg, romaine, red leaf and butter, for instance. But it’s no surprise that some of the more unusual varieties can be found at local farmer’s markets. Among them is Salanova lettuce, which you can get from Sunrise Organic Farms at the Larchmont Farmer’s Market.⁠

Salanova lettuce is relatively new on the market. It resembles an oversized baby lettuce. This red-leafed variety was first sold in 2005. (The Washington Post had a fascinating article about it a few years back.) It’s crunchy like an iceberg lettuce but with a mild, buttery flavor. The burgundy-colored leaves contain anthocyanins.

It is also incredibly efficient to prepare and serve Salanova:

With most lettuces, the leaves are joined around a central core and must be peeled off layer by layer. But Salanova’s leaves are all joined at the base. Just cut off the base and all the leaves fall into a pile, ready to be tossed into a famil-sized salad.

How convenient! We think so too.

Your Turn: What Interesting New Fruits Or Veggies Have You Tried Lately?

I’d love to turn the culinary tables on you, my readers:

What interesting new fruits or vegetables have you tried this season? What new fruits did you feature on your Rosh Hashanah table recently? How did your kids react to them?

Making Food is a Family Collaboration

Kids with Artichokes

Weekly Farmers Market Visits

The farmers market is a family ritual for us, a weekly adventure of discovery. Every Sunday morning at 8am, we take a trip to the Larchmont Village Farmers Market in Los Angeles. My kids talk to familiar farmers; schmooze new vendors; sample fruits, kombucha and dairy-free yogurts; and assist one of the vegetable vendors in shucking corn and de-leafing broccoli.

It is one of the highlights of their week!

Teaching Healthy Choices

People constantly ask me how I have been able to convince my two primary school-aged boys to eat healthy, unprocessed whole foods.

It’s really quite simple.

As a parent, I’ve learned that it’s not enough to espouse a certain lifestyle. You must actively practice what you preach – or your kids call your bluff. When you are conscious about the food that you eat, when you discuss the sources of your food with your kids, when you establish new eating habits together and allow them to actively pick out their food each week – you and your kids grow together in your habits. They will crave what they experience and they will feel confident in their choices if you feel confident in yours.

Kid Eating Kale

After avoiding kale chips for several years, my younger son started eating them a year ago because my wife mentioned that kale makes nightmares disappear. Does it work? According to him, it is the only foolproof method!

It’s not perfect. There are occasional slip-ups at school and tense standoffs in our pantry.

Food Substitutes

You also learn to find substitutes for common conventional foods. For instance, my younger son loves starch. So we take him to Trader Joe’s to pick out pastas that are more nutrient-dense than traditional, refined flour pasta: brown rice & quinoa, lentil, black bean. And sometimes to Whole Foods for his current fave: Banza chickpea pasta.

Social Pressure

There is strong social pressure to conform, however. Friends and family constantly get on my case for not allowing my kids to eat processed foods, partake of cake and ice cream at birthday parties or eat pizza, dairy and packaged snacks. They hound me that my kids are somehow missing out on “the fun things in life.” I point out that I have trained my kids with the knowledge to decide what goes into their stomachs. They choose to eat what they like, not what the majority is having.

My older son had a schoolteacher a couple years ago who got angry at him for refusing to eat the matzo that they made in class for Passover. She sternly told him that "if you don't have Celiac disease, then you are missing out on valuable nutrients in your diet”. The teacher was caught off guard when he responded back, deadpan, that refined flour has no nutrition!

Involve Kids In The Process

Whether it’s a farmers market, a trip to the local supermarket, a visit to a farm or even planning an Amazon Fresh order together, involving the kids in the process is very important. It will pay dividends throughout life.

Homemade Hawaiian Fruit Punch

Healthy Hawaiian Fruit Punch

ACTIVE PREP TIME: 5-10 MIN

PASSIVE PREP TIME: 30 MIN

When I was in college, I was addicted to Hawaiian Punch fruit punch. I would purchase it from the vending machine in my dormitory and drink it almost every day. Little did I know how dreadfully unhealthy this punch was – and how much refined sugar, artificial flavors and synthetic colors it contained!

Hawaiian Fruit Punch: A Nightmare Of Artificial Flavors

Here are the ingredients for Hawaiian Fruit Punch Juicy Red, the flavor that I most likely drank in the early 1990s:

Water, High Fructose Corn Syrup, And Less Than 2% Of: Concentrated Juices (apple, Clarified Pineapple, Passionfruit, Orange), Fruit Purees (apricot, Papaya, Guava), Ascorbic Acid (vitamin C), Citric Acid, Natural And Artificial Flavors, Pectin, Acacia Gum, Ester Gum, Red 40, Blue 1, Sucralose, Potassium Sorbate And Sodium Hexametaphosphate (preservatives).

I won’t bore you with the reasons why most of these ingredients are junk. This is just common sense.

But there is a much more sensible, healthy and consciously kosher way to make a fruit punch that is reminiscent of that treacly Hawaiian Fruit Punch Juicy Red.

Why Make Your Own Hawaiian Fruit Punch?

Homemade fruit punch is refreshing and nutritious. It is also incredibly simple to make. And it comes from a source hidden in plain view within your fridge: The overabundance of fruits that sneak up on us each week.

In my fridge this week, we’ve got apples, nectarines, peaches, even a few squishy pluots and apricots. Rather than allowing all that delicious organic fruit to ripen too much and then throwing it away, why not cook it into what the Eastern Europeans call kompot? This refreshing homemade beverage is quite popular in Eastern Europe and the Slavic countries. It is made by boiling the fruit in water, then straining and drinking the infused syrupy liquid.

What Are The Nutritional Benefits Of This Homemade Punch?

There are two major benefits to making your own Hawaiian Punch fruit punch, a.k.a. kompot:

  1. It’s a super-healthy and refreshing alternative to sodas, store-bought fruit juices, sweetened juice-like beverages and other sugary drinks

  2. It’s eco-conscious, as you avoid throwing away fruit that has gotten too ripe to eat fresh

In addition, there are various vitamins and minerals that get transferred from the fruit to the water, including vitamin C, antioxidants, magnesium and potassium. These of course will vary by the fruits that you choose to cook.

The Ingredients

The ingredients are approximate.

  • 1/2 gallon water (filtered or spring)

  • 3 large Ceylon cinnamon sticks

  • 1 tsp vanilla extract

  • 1/8 tsp ground cloves

  • 1/8 tsp ground allspice

  • 1/8 tsp ground nutmeg

  • 2-3 Tbsp coconut sugar (or substitute raw honey)

  • 6-10 ripe and pitted fruits, including but not limited to peaches, nectarines, plums, pluots, apricots, apples (Fuji or Gala), Asian pears and strawberries

The 5 Steps To Making Homemade Hawaiian Punch Kompot

  1. Fill a large pot with water and bring to a boil

  2. Pour in the coconut sugar and the spices

  3. Wash the fruit well, slice it in halves (or quarters), remove the pits and/or seeds and add the fruit to the boiling water mixture

  4. Simmer for 30-40 minutes with the lid slightly ajar, then remove from the heat and let it cool

  5. Filter the liquid from the fruit, using a fine mesh sieve

  6. Bottle the liquid and serve chilled

  7. Serve the fruit with non-dairy yogurt or parve ice cream

fruit-kompot-cooking.jpeg

By enormous contrast to the artificial Hawaiian Punch that I guzzled in college, the minimal amount of sugar in this beverage (it comes out to about a teaspoon for every cup of water) gives it some sweetness to complement the mild tartness of the infused liquid. In addition to adding some flavor, the sugar acts as a maceration agent to pull water, flavor and aroma out of the fruit. (Pickling, ceviche and vanilla extract work in much the same way.) The maceration process not only infuses the fruit with flavor from the water mixture; it also infuses the liquid with flavor and nutrients from the fruit. In this case, the result is a healthy Hawaiian Punch substitute.

As for the fruit that remains, it goes very well with plain cashew yogurt as a snack or a dessert.

A Healthy, Kosher And Refreshing Drink

Making a Hawaiian Punch-themed kompot supplants the need for soft drinks and fruit juice, both of which destroy teeth and spike blood sugar. This beverage consists of a few basic ingredients, all of which are natural. There are no artificial colors, flavors or preservatives, no high-fructose corn syrup and no fruit juice concentrates. And it’s wonderful for kids.

I wish I had known about this healthy Hawaiian Punch substitute when I was in college!

Rosh Hashanah: A Taste of Honey

Apples with Honey Rosh Hashanah
A taste of honey, tasting much sweeter than wine…

So goes a classic song from 1961, later covered by the Beatles.

Indeed, honey is a gustatory and sensory experience most powerfully perceived during Rosh Hashanah, as we dip apples in honey, swaddle our bread in honey and serve pastries made with honey.

Why Do We Dip Apples In Honey On Rosh Hashanah?

One of the most pervasive customs around Rosh Hashanah is eating apples with honey. Apples are symbolic of the Garden of Eden and represent the sweet year that we hope to have. Honey symbolizes the sweetness of life and encapsulates our hopes for the new year. It is also a reminder of one of the Biblical attributes of the Land of Israel, a land “flowing with milk and honey.”

But ancient honey was very different from the commercial honey that we consume nowadays. A good-quality raw honey contains an abundance of amino acids, vitamins, minerals, anti-oxidant polyphenols, pollen, enzymes and probiotic bacteria such as acidophilus. Raw honey is a very rich food!

What Is Wrong With Most Commercial Honey?

By contrast, honey that has been processed is much less nutritious than raw honey. Pasteurization extends shelf life, while filtration removes debris and air bubbles so the honey looks smoother. The heat treatment reduces the viscosity and make it easier to pour. It also destroys the beneficial enzymes and reduces the antibacterial and antimicrobial properties. Some honeys undergo an additional ultrafiltration step that removes pollen, enzymes and antioxidants. What is left is nutritionally sterile: refined sugar in liquid form. Additionally, it’s very likely that the fields that the bees pollinate have been sprayed with pesticides and other chemicals.

As if the sterilization and filtration are not enough, honey is often adulterated with glucose, high-fructose corn syrup or starch to make it cheaper. This particularly applies to honey imported from China. Since there is no reliable regulatory body safeguarding consumers from adulterated versions, I suggest avoiding cheap commercial honey altogether.

Where Can Trustworthy Honey Be Found?

How does a consumer know that the honey is real? Buying raw local honey from actual beekeepers at farmer’s markets is one way to ensure you are getting real honey. Real unadulterated honey should contain the producer’s name and information on the product label. It should say “raw” and “unpasteurized” on the package. And it should be local, if possible. Short of buying it from a local vendor, trustworthy brands can be found at Whole Foods, Amazon or Costco. We buy our raw honey from Costco (the Kirkland brand) and YS Eco Bee Farms Raw Honey from Amazon.

Why Do We Eat Apples On Rosh Hashanah?

Along with honey, apples are highly coveted during Rosh Hashanah. The custom to eat apples on this holiday may have begun in the Middle Ages, when apples became more widely cultivated.

But seasonality also plays a strong role in the apple being a Rosh Hashanah fruit: Popular apple varieties such as Fuji, Gala, McIntosh and Honeycrisp are first harvested during September.

What Are The Health Benefits Of Apples?

In addition to the religious symbolism and seasonality, why are apples held in such esteem in our culture’s health consciousness? Apples are full of fiber, vitamin C and certain anti-oxidants, which makes them not only the perfect holiday fruit but also the perfect antidote to other not-so-savory food cravings at this time of year. As the ancient aphorism states, “an apple a day keeps the doctor away”.

Not surprisingly, modern nutritional science is increasingly backing this up. According to Cornell University biochemist T. Colin Campbell, “it is now clear that there are hundreds, if not thousands of chemicals in apples, each of which in turn may affect thousands of reactions and metabolic systems. This enormous number and concentration of vitamin-C like chemicals in apples poses a serious challenge to the notion that a single chemical – vitamin C or anything else – is responsible for the major health-giving properties of apples.” This supports the contention that the whole food in its natural state is always more potent than any of its individual components.

Why Buy Organic?

Before you go shopping for your Rosh Hashanah apples, consider buying organic. Conventional apples are doused with a heavy amount of synthetic pesticides (ranking fifth on the EWG’s list of most contaminated fruits and vegetables). But if you can’t buy organic, then you can clean the apples with a mixture of baking soda (1 tsp) and water (2 cups). This hopefully removes more of the pesticide residue than simply rinsing with water.

Have a sweet and consciously kosher New Year! Shana Tova u’Metuka!

Food Is Your Responsibility

Homemade Condiments
The average person is still under the aberrant delusion that food should be somebody else’s responsibility until I’m ready to eat it.
— Joel Salatin

Eating in the United States is a simple act, mostly performed by third parties until the food is on your plate.

Much of this blog is about sourcing and preparing your own food. Yet, with the exception of Friday night and Shabbat meals, few people take the time to be in charge of what goes on their plates.

I make it a point to have two meals a day with my family: breakfast that the boys and I prepare before they go to school; and dinner, which my wife always cooks fresh. We take full responsibility for the preparation and for what goes into the dishes we eat. Before the cooking even happens, the entire family goes with me to the farmer’s market every Sunday morning and picks out what they want for the week. And mealtime isn’t just about the food. The bonds that we forge by interacting together are irreplaceable.

But our household goes against the grain of the cultural norm.

In 21st century supermarkets, convenient packaged kosher items are very easy to find: According to market research firm Mintel, more than 40 percent of new foods launched in 2014 claimed to be certified kosher. And over one million ingredients that come from suppliers of raw materials are certified kosher, translating to over 135,000 packaged items being certified kosher. With this many prepared and packaged options, it is obvious that eating kosher in the United States is a simple choice.

On the flip side, there is a perception that making your own food is not easy, affordable or accessible. Often, it is perceived as a privilege.

This is unfortunate.. Unless you live in an inner city “food desert”, where there is truly – and tragically – a lack of fresh and healthy food, cooking should be a habit that is practiced regularly in the household.

Cooking your own food is amazing. And doing so results in numerous positive benefits. On the other hand, not doing so has negative ramifications:

According to author and journalist Michael Pollan, “the decline of everyday home cooking doesn’t only damage the health of our bodies and our land but also our families, our communities, and our sense of how our eating connects us to the world.”

Dr. Mark Hyman goes a step further: “We have abdicated one of the essential acts that makes us human – cooking – to the food industry. Making our own food is essentially a political act that allows us to take back our power.”

The benefits are many:

  • You save money. Going out to eat (or ordering takeout) is expensive! And it is hardly ever healthy.

  • You get to practice meal prepping. Once you discover the dishes that you and your family enjoy eating – and the ones that you don’t – you can build simple meal planning menus. For instance, why not schedule a Taco Tuesday meal every week? Or establish that Sunday nights are for finishing Shabbat lunch leftovers? Every night does not need to have a theme but setting up a recurring schedule with thematic elements simplifies shopping, speeds up preparation and relieves stress.

  • You eat healthier, more nutritious food.

  • You feel better by providing yourself and your family with the most valuable health insurance policy of all: real and nutritious whole foods that build health rather than foster disease.

  • You decide which ingredients go into your food. You get to choose where your ingredients come from, which markets sell the best produce and which vendors you trust.

  • You transform the process of preparing a meal from a solitary chore into a family collaboration. Kids love to help, from picking out ingredients at the market to mixing, baking and cooking.

  • You take the power to influence your kids away from the food industry, the advertising industry and society as a whole. Your kids will model themselves after your choices. If they see you eating nutritious food, then that is what they will crave. The younger you start them on this path, the easier the transition and the more resiliently they will stick to these habits.

  • Most importantly, you re-establish the connection between the food you eat and the origin of that food.

Writer Jo White has an excellent and thoughtful blog post on Medium, entitled “Is the Kitchen Dead?”, about how, despite the advances in technology and convenience, cooking in the kitchen will remain a fundamental human behavior and people will still cook.

Once you take responsibility for cooking fresh, homemade food, you will no longer want to rely on the vast majority of packaged and processed foods on the market.