Hannah Abreu

I am a food lover, baking addict and full-time mom, fascinated with new ingredients, vegan food, hassle-free cooking and travel. Follow my adventures and discoveries here on the blog and instagram!

Sahlab or Sachlav: A Yummy Winter Beverage

Learn how to make Sahlab, Sachlav or Salep,  This interesting hybrid between a beverage and soft pudding/custard, is a middle eastern treat typically prepared in Israel as a winter favorite (I tried this on April this year so you may also find it in certain cafes all year round). This cold weather calls for a hot beverage and this one couldn’t be easier.

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

The concussion of coconut and rosewater flavors present in this beverage makes it so comforting. I have made this recipe before (did I tell you I am a fan of coconut in every form?) with just vanilla extract because i didn’t have the rosewater and it was good, but the rosewater gives it a much better kick and deeper aroma. Talking about aroma, the aroma is so heavenly, so do your best to find the rosewater is not like anything you have tasted before. You won’t be disappointed. Still, if you can’t, don’t worry and use vanilla extract this time. It will be good anyways (this with vanilla flavor reminds me of the coquito without the rum, a puertorican hot beverage typically served for winter)

 

To make Sahlab you just need a handful of ingredients and you will be enjoying this yummy beverage for your breakfast or dinner in no time.



As you can see Sahlab is so easy to do. Have you tried yet? In case you haven’t, we hope you give it a try soon! When you make Sahlab don’t forget to share your pics and tag us as #sisterblissdiary on instagram! Also, you can show us some Pinterest love…
Until next time!

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5 Things Non-Jewish Parents Can Learn from Hanukkah

Recently, I stumbled upon the following article: 5 Things Jewish Parents can Learn From Christmas, and under normal circumstances I will just finish reading like nothing happened, but an article suggesting I can learn something from Christmas in the days of Hanukkah was huge (I mean, seriously?!). Please, don’t get me wrong, Christmas is OK for Christians, but in a time when there is a great deal of assimilation, when even Jews are forgetting the deep meaning of Hanukkah and most of non-Jews, specially in the USA, believe that Hanukkah is just the equivalent to a “Jewish Christmas”, I wanted to step in.

In its very core, Hanukkah is a fight for the traditions of the Jewish people and a fight against assimilation. This history happened when Jews refused to follow the orders of the King, Anthiocus Epiphanes, of following other customs and assimilate to the greek-syrian traditions. Anthiocus Epiphanes went too far by making an idol to stand in the Jewish Temple and prohibiting  to follow the Torah (Jewish Law) under death threat. It was a time of oppression; but when a man, Matityahu (Mattathias) Maccabee, was called to worship the idol and he refused, and then he killed an officer of the King, an organized rebellion started that eventually fought against King Anthiocus and won, after 4 long years of initial war. This led to the re-dedication of the temple and regaining of some sort of independence (plus, many years of confrontations afterwards).

Apart from the historical details of Hanukkah (also known as “Festival of Lights”), these are 5 things Non-Jews Parents can Learn from it:

1. Integrity

At the time of Anthiocus Epiphanes a lot of people of different faiths and cultures abandoned their traditions in order to follow the King’s rules, even many Jews started to follow the hellenistic ways (yup, this is the ugly side of the Hanukkah history) but then, a man stood up, Mattathias Maccabee, with his family and many others, defenders of their traditions, fought the king, organized a rebellion, won the war and regained the Temple. Hanukkah is also about standing up and give the voice to the ones that don’t have one. It tells the story of those who defended their beliefs and guard their traditions in a time when for doing so, you were consider an enemy of the king. This is what it means to be a person of integrity and act accordingly you believe in.

2. Courage & Perseverance

Recruiting an army to fight the king, educating the people in the ancient traditions, be a motivator of the people and finally go out and face the oppressors didn’t happened overnight. Having a focus, courage and perseverance was key to success. Even after re-dedicating the Temple, the Jewish people had to continue their fight for a long period of time while they were subjected to tortures and mistreatment until they finally reclaimed their rights.

3. Team Work

Fighting for a cause and legacy is not possible alone, you need a team that not just “believe” in it, but that are also willing to put in some work. With a team comes responsibility. As a leader you also need to give some motivational speech. It is not about you anymore, but about what you accomplish along with your team.

4. Have your own identity

As we mentioned earlier, during Anthiocus Kingdom, many people, including many Jews, abandoned their traditions. By doing so they demonstrated how insignificant the meaning of the traditions were for them and soon they forgot who they were. They just wanted to be as everybody else to the point of changing their appearance to please others. Not all foreign traditions and customs threatens our own traditions, but it is important to recognize that traditions constitute an important part of us, as individuals, and is the base for our ethic, principles and role model examples. By minimizing their meaning or importance, eventually the own sense of being will suffer and you may end up to be just more of the same.

5. Give Thanks

Noup, not talking about the turkey dinner here, Hanukkah history also teach us to give thanks. Judah Maccabee had many victories and he could thought like: “you know what? I am the smarter and strongest guy in town”, but instead, he took the time to thanks God for his achievements, believing that is God who gave him the strength to accomplish his goals. Maybe today, because we don’t have to fight for your freedom, we often forget to give thanks. We are alive. We have a lot of things to be thankful for.

Hanukkah is a history of survival, a fight for freedom, a fight against oppression. Hanukkah is the meditation about your own traditions and defining yourself as an individual within a dominant culture that may not just differ from your own but that may even want to drown you. In such times, be a person of integrity, have perseverance, work as a team, have your own identity and when you have succeeded, don’t forget to give thanks.

Hanukkah lesimhá!,

Hannah

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Sufganyoth Feast: Sweet & Savory Doughnuts Recipes to Light Up your Hanukkah Celebration

Hanukkah is around the corner and one of the signature preparations for Hanukkah is sufganyah, or filled donut. The popular version of sufganyoth are filled with jelly but, of course, you can light up your Hanukkah celebration with these bold and super yummy sweet & savory doughnuts recipes from the blogosphere! (Who says you cannot eat savory donuts for Hanukkah, btw?!)

Yummy sweet & savory doughnuts

1. Lamb Mushrooms Suganyoth with Pistachio Tahini

2. Chopped Liver Mousse and Manischewitz Glaze

3. Swiss Chard and Raisins (Dairy)

4. Goat Cheese, Honey and Thyme (Recipe in hebrew) (Dairy)

5. Herbs & Cheese (Dairy)

6. Biscoff (Cookie Buter) (Dairy)

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

7. Peanut Butter and Jelly (Dairy)

8. Pistachio Pesto (Vegan)

9. Peanut Butter & Jelly (Vegan)

10. Nutella (Vegan)

11. Boston Cream (Vegan)

12. Stout-Chocolate (Vegan)

Aren’t these sweet & savory doughnuts delicious? We are babbling over here and we are sure you are too ? Tell us, which one is your favorite? Do you have a bold sufganyoth flavor? Let us know in the comment section below and don’t forget to follow on instagram & pinterest for more easy recipes and inspiration!

Until next time!

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Warm Barley, Chickpeas & Roasted Beets Salad 

Last shabbath I was in a hurry and wanted to prepare a salad that would be satisfying, yummy and shabbath friendly (aka. holiday worth); plus, needed to be something different to the salads I make over and over again. I opened my fridge and grabbed what I felt would go well together and the result was this Barley, Chickpeas & Roasted Beets Salad. Perfect as a side dish, or by itself as lunch or dinner.

This Barley, Chickpeas & Roasted Beets Salad is perfect in every way: is hearty, full of flavor, satisfying, full of nutrients and so fresh.

In this salad I used roasted beets that I had ready on the fridge. This gave a hint of flavor quite unexpected. Honestly, this combo wasn’t like anything I’ve tasted before. So delicious.

For roasting the beets you just need to wrap them in aluminum foil (you can technically just put them without peeling in he hot oven) and roast in the preheated oven at 475°F for about 40 minutes (the time will depend on the size of the beets. You can cut them in half to reduce the time). They are ready when they are fork tender with a little bite in the center (don’t overcook. Remember they will continue to cook while they are cooling down). Get them out of the oven and let cool down until they are easy to handle. Peel the skin off and cut in the desired shape. I used a parisienne scoop of melon ball to cut mine.

On the other side, we have the barley, the humble ingredient that makes this salad so satisfying. I covered the barley with water and boiled for about 30 minutes on medium high (or until they are al dente). This would be a perfect occassion to use leftover barley if it happens that you have some in the fridge.

Let’s jump to the recipe:

 

I honestly didn’t expect this quick mix and match of veggies, chickpeas and barley taste so good but now that it showed how good it is I will probably be making this salad more frequently, not just on shabbath.

Do you also love salads in winter? What are your favorite ingredients to mix and match for  salad perfection? Lets us know in the comment section below, Instagram or Pinterest! and don’t forget to tag us #sisterblissdiary on Instagram when you make this delicious hearty salad.

Until next time!

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How to Make Tabouleh {Parsley & Bulgur Salad}

Despite the cold weather and my love for soup, on Wednesday I was craving something more vivid, crunchy and tangy so I decided to make Tabouleh or Tabuli for lunch instead.

This vegan salad is one of my favorites so far because:

It has a lot of flavor. All that chopped parsley just take this salad to the next level.

Uses a few ingredients. I LOVE those recipes that take few ingredients I usually have around the house, and I am sure you are the same.

It is very satisfying. Some people may think a salad is just “water” (meaning like you will be hungry five minutes after eating) BUT this is a really satisfying lunch or dinner (or even breakfast! Why not?). So satisfying you won’t worry about food for a long time.

It is extremely easy to make. If you can move your arms and use a knife, you are all set.

Even if you don’t normally like salads, you are going to love this one. This easy and refreshing salad is perfect for those who are trying to incorporate more veggies in their diets. Believe me, you can eat the whole bowl and dont even notice ? plus, you won’t feel guilty at all!

 

 

So easy and good looking, right? This should be enough reason to eat salad everyday.

Tell us, do you also crave salad in winter? Which one is your favorite? Let us know in the comment section below or head over instagram or Pinterest.

Until next time!

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10 Mouth-watering Main Dishes to activate your taste buds next Shabbath {Hint: They are all vegan!}

Shabbath is one of those days I feel running up and down since the minute I open my eyes. But at the same time, it is the most wonderful day! Receiving the Sabbath almost feels like when you go to the forest and get fresh air. You feel relieved; like all the hard work of the week was well worth it and now you can disconnect yourself from the worries and connect to Hashem. Also, it is also a day when I can please my taste buds! 🙃 Oh, yes! It is a great occasion to try new exotic recipes! (Yum!) 😋😬 like these 10 Mouth Watering Main Dishes for your Shabbath Table that are all vegan!! (You’re welcome!) 😃

1. Southern-Style Smoky Meatless Meatloaf

This recipe is so magnificent because it combines the creaminess of chickpeas and black beans and the texture of oats with the characteristic liquid smoke and bbq flavor of southern food. Oh yum!

2. Crispy Chickpeas Cutlets with Mushrooms Gravy

This recipe reminds me so well why I love chickpeas! It is essentially a breaded chickpeas patty, very easy to make and it is also  gluten free. Just double the recipe when you make these. Thank me later 😉

3. Vegan Steak (No Seitan)

A genius recipe for all of those who are vegan and also gluten intolerant. You can watch the video on how to make this vegan steak here

4. Chickpeas Roulade with Spinach & Pinenuts Stuffing

Did you know you can make roulade with chickpeas? If you like chickpeas as much as I do, you’ll love this recipe.

5. Our Ultimate Vegan Meatballs

This recipe has become a staple in my house. They are extremely easy to make and has the perfect texture and umami flavor thanks to the mushrooms and spices. You won’t need meat in your meatballs after trying this one!

6. Sweet Potato & White Bean Chili

White Beans + Sweet potatoes! Can you start to imagine how delicious this is?! It is awesome!

If you don’t have white beans or fava beans don’t worry… Here is another version using chickpeas instead

7. BBQ-Flavored White Beans with Sausage and Spinach

This is like an English breakfast prepared in one pot and all vegan!! 😋 Don’t worry if you don’t find Tofuty or vegan sausages on the supermarket. You can learn how to make your own here

8. Tofu with Balsamic Roasted Veggies

At first, tofu for me was really bland and boring, but what I learned to love about Tofu is that it takes flavors really well, specially if you marinate with balsamic vinegar like in this recipe.

9. Vegan Shepherd’s Pie

This Shepherd’s pie is the best that I’ve tried so far! Period.

10. Greek Style Vegan Roast “Lamb”

And, finally, one recipe with the king of ingredients when talking about vegan protein, wheat gluten. I haven’t tried this recipe yet but I’ll leave it here for the record. It looks totally yummy and I am convinced it taste amazing with that combo of tahini and miso.

And…this is it! Awesome, right?!

Hope you enjoyed these 10 Mouth Watering Main Dishes and try a couple next shabbath (or for any occasion really!)

Which one are you trying first? (Hard to pick one? We are sure of it!) Let us know in the comments section below or head over Instagram and Pinterest and let us know right there. We love to hear from you! 

Have a nice day and week ahead! 

Until next time! 

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Easy Banana Bread {Vegan, Low-sugar with Fat-free option}

Hello, everyone! It was about time to write another post! My absence has been due to a malfunctioning laptop. It won’t turn on, no matter what I do. Apparently, it needed a vacation, so I had to figure out a way to make blog images with my phone. Not that I am very good at that, but at least we can continue posting regardless of my “smartphone-photo-editing-abilities” ? I guess we just cannot have it all. Can we? Anyways! To sweet up the day I made this incredibly easy Vegan Banana Bread.

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

You’re going to love it because:

It is extremely easy. You just need a bowl, a fork and rubber spatula (and, well, your scale too! ?)

It is vegan and budget-friendly. Just a few ingredients you probably have at home.

It is barely sweet. After making this recipe 3 times in a row, I decided to cut down the sugar even more and it was still delicious

You can make it fat-free. For the original recipe I used melted margarine, then I used coconut oil and for my final try I skipped the added fat entirely (I substituted the fat with unsweetened apple sauce) so you can do it either way.

First of all I have to say…This is not your typical overly sweet banana bread. The sweetness of this banana bread come almost in its entirely from the very ripe bananas , so if you are looking for that, super sweet and so called “indulgent” recipe, this is not the one.

This recipe is great to use those bananas that are too ripe to eat by themselves. I have read some people suggesting that if you don’t have ripe bananas you can “ripen” them by baking them until the peel is black, BUT this doesn’t really work well with this (or any banana bread, for that matter) because even though you will soften the bananas is the oven, the sweetness and characteristic flavor of ripe bananas won’t be there. So, forget about the shortcut and just use very ripe bananas (if yours are still too green, this will be a great opportunity to also exercise your patience)

Vegan Banana Bread

Let’s talk about results

All banana bread versions came out spongy and barely sweet to my taste. The one made with margarine had a little crunchiness on the edges and it was slightly taller than the one with apple sauce. Also, the banana bread with margarine had a more tender and more fine crumb.

The last batch (made with less sugar and applesauce) came out a bit smaller than the first two but it wasn’t dense, and for me wasn’t really a big deal, but, if you feel your batter is too dense for your liking you always can add a bit of liquid (like soy or coconut milk). The crumb wasn’t as tender as the batch with margarine but for me still an excellent choice for breakfast or as a snack, specially for kids. And if you are watching your caloric intake, you don’t really need the extra fat and sugar ?

Vegan Banana Bread

– For the fat-free and (and less sweet) version I reduced the amount of sugar to 60grs and used 100 grs of unsweetened applesauce instead of the melted coconut oil (or margarine)

– To make this banana bread I used this 9×4 loaf pan. If you are making half batch, use smaller pan.

– The best way to test for doneness is with a thermometer. It needs to register 200ºF. If you are baking half batch and using a smaller pan, adjust baking time.

– For a half batch recipe see below



VEGAN BANANA BREAD (HALF BATCH)

330gr ripe bananas, mashed
5 grs baking soda (1 tsp)
55 grs sugar (1/4 cup)*
215 grs self rising flour
1 tsp ground cinnamon
50 grs coconut oil or margarine, melted* (see notes for fat-free option)
A pinch of ground nutmeg
A pinch of salt
100 gr roasted almonds (optional)
5 ml vanilla extract (optional)

Which version are you trying first? Let us know in the comments section below, or on social media: Instagram & Pinterest. When you make this recipe, don’t forget to post your photos on Instagram with the hashtag #sisterblissdiary.

Until next time!

 

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Apple Peel Chutney & Apple Crisp Cake {Stop Food Waste!}

 

A few days ago, I had the pleasure to cook a wonderful Rosh haShanah Dinner alongside my beautiful friend Shifrah. Together we prepared a simple yet delicious Vegan Dinner (well, almost vegan because we used honey!) and as I was prepping the ingredients for an apple crisp. I was left with a ton of apple peels so I said to myself: “how can I use this?” I figured I’d make and Apple Peel and Mint Chutney.

 

The food waste issue…

 

Maybe you are wondering ”why?”. Why to save trims or peels from fruits and veggies? Why even bother about making a cake with a fraction of apple crumble?

Well, 30% to 40% of all the food is wasted in the United States only! (that was 133 Billions Pounds equivalent to $161 Billion dollars worth of food in 2010 and 100 Billions in Europe in 2014). Last time I checked 1/3 of the world food production goes to waste and, on average, families in the USA throw away 25% of the foods they buy. That is simply insane!

 

Precious food that:
– Could have helped feed families in need.
– Could have being used to give you more for the money you already spent by, for example, using peels and veggies scraps, or repurposing leftovers.
– The resources used to put all that food to waste globally, could be use to end, or at least alleviate, world’s hunger problems.
– Resources used to waste that insane amount of food could be used to help the planet not endanger it.

 

When all the cooking madness finished in my kitchen, I process the apple peel into tiny pieces, added sugar, spices, mint and voilá! This “chutney” made a nice addition to our breakfast oatmeal, toasts, and crackers, for a couple of weeks. If you are left with more that you can eat, store in a glass jar and give away to your family and friends. It would certainly make a nice holiday gift. Win win!

 

 

 

Super simple, right?

Let’s look at some other ways you can reduce food waste?

1. Don’t buy so much food in the first place

Certainly, many people buy too much; more than they can eat in a reasonable amount of time, sometimes as a result of  the “it-was-on-special-offer” syndrome. Buying less means you will take advantage of everything you buy before it goes to waste, and before you go and buy the same foods. You also will be showing some love to your pockets because wasting about 25% of your grocery budget is not funny.

2. Find ways to reuse the leftovers in your fridge

Instead of eating based on the “mood of the day”, check what you have in your fridge at least once a week, and build your meals of that day based on that (in my house that day is sunday, when we repurpose shabbath leftovers). After checking your fridge and realizing how much food you waste you will definitely be more mindful about the quantities you’ll buy next time, and you’ll learn more about it in the way.  After a while, you might start having fun with the process and discover new ways of eating your leftovers.

After Rosh haShanah dinner, we had leftover apple crumble and the “crumble” was not crunchy anymore, so I was going to repurpose it, no question about it! I mixed the apple crumble with a few ingredients and I got a nice, perfectly sweet cake, which I served as snack and nobody noticed it was made from leftover apple crumble!

 

To make this LEFTOVER APPLE CRISP CAKE you’ll need:

 

The leftover: 350grs of apple crisp (including homemade apple filling and the crumble (made with oats, sunflower and pumpkin seeds, and almond flour)
50 gr sugar (the apple crisp is already sweet)
3 Eggs, separated
125 gr self rising flour
Splash of vanilla extract (optional)
A pinch of salt.

For this recipe I used a 6″ round cake pan, with detachable bottom, covered with baking paper.

To make the cake, I started by whipping up my egg whites, adding your sugar little by little as I whip, until I got soft peaks.
Then, to this I added the egg yolks, and keep beating for a couple more minutes until the ribbon stage (this is where the mixture is a pale yellow color and thick).

At this point, I added the flour, a third at a time, sifting it over the egg mixture, and mixing it with a folding motion with a rubber spatula. Finally, mixed in the leftover Apple Crisp, poured the batter into the prepared pan and baked at 350ºF (180ºC) for 25-30 minutes.

If you are using this recipe as a reference for other fruits leftovers, keep in mind that it may take more or less time in the oven.  A good rule of thumb is check your cake with a toothpick inserted in the center after 25 minutes. If it is done, your toothpick will come out clean, and your cake should at least have some color on top and spring back when touched.

Take the cake out of the pan immediately and let cool completely in a wire rack before serving.

 

 

This simple cake was delicious and spongy, and not too sweet, so perfect for breakfast. The oatmeal, seeds and ground almonds of the crumble also gave a nice texture to this humble cake. I certainly loved the result and I hope you try it too!

3. Give away

If you have some foods you know you won’t eat (it happens!!) just give it away to your friends and family, or even random people. There are so many people in need, no matter the country where you live in.

One way you can do this is by cooking a meal with those ingredients and give it to the homeless. You can also, look for food sharing websites or Stop Food Waste initiatives on Facebook groups. They are plenty.

Hopefully now you see some ways for you to save money, take advantage of what you buy, waste less, help people in need and take care of the planet. It is important that we open our eyes about how much we waste in order to stop this madness, and our kitchens is a good place to start.

As we still have other big holidays coming; we can be more mindful this time and practice all we’ve learned. No excuse!

 

We have a dedicated Pinterest Board to collect all the excellent ideas and resources out there about food waste. If you want to be over there pining, just let us know by sending us an email to kasheribbean@gmail.com and we will add you as soon as possible.

Do you have other ideas about how to stop food waste? Let us know in the comment section below, pinterest or instagram!

Tizkú leshanim rabboth!

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What NOT TO DO in order to have a Succesful Fast?

With Yom Kippur approaching, and the impact of this long day of fasting and prayers, we want to dedicate today’s post to this topic: What NOT TO DO in order to have a Succesful Fast? I mean, like Really!!

When I started fasting for kippur I genuinely thought I just needed to put my mind “into it”. At that time I thought “emunah” would be enough to keep me going, then, during the actual fast I experienced the worst headache ever and I realized how tough this could be. How I was supposed to do this for the coming years?! 😱😱 Real reason behind my headaches and first “bad” experience with a long day of fasting? I was unprepared. My food choices were poor prior to the fast, and my water consumption was really low, and this alone affected me A LOT during the fast, so I started to change my habits little by little, specially two weeks to a week before the fast so that I could manage better and the result of the next kippur was really positive. For the upcoming years I did better and better, and now, now, I can really focus on the prayers without headaches or anything in between, and I am going to tell you how I do it.

This is not a complete list, of course. This is my No-No list of what to avoid, what not to do before and after the fast. After reading this you may discovered that some apply to you, or all, or even realized that we forgot something! (In that case you’ll let us know to add it to this list 😎)

Here we go…

No-No #1:
Jumping into the fast without sinking in the idea first

I said before that in my first experience fasting I had a terrible time because I thought it was enough to just put my mind into it and jump into the fast. I was so unprepared… Well, after many years of fasting, obviously this alone was not enough, but it is still a very important part of the fasting experience. You have to meditate in this idea of fasting and visualize you finishing it before it even starts. If you are in some way addicted to certain foods, and there is a good chance that you think about those foods and feel hunted by your cravings, think about what triggers those thoughts and feelings and try to bring other positive thoughts to your mind.

Usually when we crave food is because we “crave” a particular time in our life or a friend, a family member, or this particular food triggers some emotions like love, comfort, etc. If for some reason you have those cravings during the fast, you now know that it is not about the food, it is about the memories around them. If your cravings remind you of a friend or family member, you can make a conscious decision of calling them before or after the fast. Differentiating these two, real hunger and cravings, will make a huge difference in terms of how successful you will be during your fasting period.

No-No #2:
Starting the fast Dehydrated

Don’t you EVER start the fast dehydrated! You need to drink a huge amount of water, no kidding!
On the days around the fast (starting 2 to 1 week before) I make the conscious decision to drink a lot (Like a REAL LOT!) of water. It helps with focus, bloating and cravings and it makes you feel better in general. Even though Yom Kippur’s fast is not about “health”, at the end your body will thank you for all this water in your system .

I have found that drinking half my body weight in ounces of water helps me a lot with headaches, hunger and focus. I always start my massive water consumption at least a week before the fast. Even 3 days of massive (literally massive!) water consumption will make a big difference on your fasting day. Of course, consuming tons of water means you may go more than usual to the bathroom but this is just one little downside (if you really are that negative to call this “downside”) comparing to all the benefits you’ll get. And, since many people are partly dehydrated (even without knowing it), all this water will for sure make a positive impact on you overall health.

No-No #3: 
Eating like is the end of the world before the fast

If you want to be successful in this fasting endeavor, you need to start reducing your food intake at least a few days before the fast, not eating more!. I know! Your mind may be telling you that you need to “store” as much “food” as you can in order to “survive” but you will probably end up with stomachache, gas, bloating and other symptoms that are never good nor welcome, specially before Yom Kippur. What you really want is to get used to less food so that the day of the fast you don’t miss any food or at least the probabilities or doing so are reduced.

I usually start eating less at least a week before the fast. I have tried many ways, one of them being making a 3-days fruit “fast” that ends on ereb kippur which means I just eat fruits (that also counts towards my water consumption) for 3 days, and the end of this “fast” is the beginning of kippur . Take into consideration that if you are eating just fruits, you need to increase the amounts you eat because fruits have considerably less calories that other foods.

No-No #4:
Not Choosing your food wisely

When you are preparing for a fast, and after the fast, is better you avoid certain foods like fatty foods and junk foods starting days before the fast. Need reasons? We all know these foods are bad for you in general terms, and if you are not going to stop consuming them 100%, at least consider it at this time, previous to Yom Kippur.

One of your goals right before the fast should be to eat enough nutrient dense foods that will keep you full longer and maintain your sugar levels stable long enough so that you finish the fast without cravings, headaches, bloating and things like that, and for that reason is better to limit and even avoid refined carbs and super sweet stuff before and after the fast.

In my experience, when I eat refined carbs before the fast like breads, donuts, pastas, etc, I am more likely to get a headache, maybe stomachache and the worst… cravings!. In the past 10 years or so I have been eating from pasta to chicken soup to vegan food before the fast, and I have found that the best food to eat for me are those with more protein content (meat or plant-based) and less refined carbs; but I would not suggest cheese, because dairy is more comparable to a junk food than a proper nutrient dense food.

Also, and this is kind of obvious, avoid foods that tend to make you gassy. Of course this will vary from one person to another, but some people may find that legumes, dairy products, and certain vegetables like cabbage, onions and garlic make them more likely to get gas, so if you are one of those, avoid these foods completely before the fast.

No-No #5: 
Thinking & talking about food during the fast

I don’t understand why, right before Minhah, there is always someone that starts talking about how good his/her mom cooks, or even describing certain foods! (aka “pure torture for everyone else!”)… Going to the synagogue means that you will be very busy with the prayers, but if at any point in between services you feel like this, thinking and even salivating while remembering your favorite foods’; meditate or grab a book and read something positive. Even your siddur’s footnotes would be a good thing to read at such time 😉

No-No #6:
Overwhelm your shrunk stomach with a marathon of food 

All of these tips can lead you to have a more meaningful fast, so, don’t ruin everything you’ve done until now by eating 2 kilos of meat, a whole pizza or a dozen donuts after the fast is finished. You literally need to eat like a poor man after the fast. Try to be prepared and have a simple meal like some root vegetables soup or chicken soup ready at home. Hot chamomile, dandelion, ginger, lemon or mint tea are also great options to have as soon as the fast finishes. Try not to rush into food and, if for any reason you are going to eat something like pasta or rice to break the fast (we cannot control the universe after all) try to eat much less than what you normally eat. Remember that you just had 26 or so hours without food and water. DO NOT overwhelm your shrunk stomach with a marathon of food.

Well, well, this is all for today. Tell us, is there any other tip you put into practice in order to prepare for the fast? Let us know in the comment section below or head over instagram or pinterest and let us know there 🙂

Tizké leshanim rabboth!

 

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