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.