Wholesome Jewish Cooking

Cookbook author Paula Shoyer seems to follow similar guidelines in her new book, The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion.

By FAYE LEVY, YAKIR LEVY
April 5, 2018 15:28
Chocoloate quinoa cake

Chocoloate quinoa cake. (photo credit: BILL MILNE)

How do we make Jewish cooking more healthful? Over time, the thinking about this important topic has evolved.

Back in the previous century, when I was writing The Low-fat Jewish Cookbook (1997), the key to healthful cooking was to use a minimal amount of fat. Nutritionists recommended that no more than 30% of the calories in any recipe should come from fat, and this was the principle I followed.

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