Customer Reviews

Food for the Soul: Traditional Jewish Wisdom for Healthy Eating

5 star:		(8)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

The first part of this book, which is not exactly a cookbook, discusses food and the Jewish philosophy as related to eating. Then there is a long discussion of healthy diet (One of my non-Jewish friends out and out told me she thought traditional Jewish cuisine was probably one of the most unhealthy she'd ever run across. I thought about pot-roasted brisket or noodle kugel, laden with butter and eggs, and well, I didn't exactly jump up and protest.)

So who is this book directed to? I suppose it is aimed at anyone eating a glatt-kosher diet with traditional recipes from Bubbe (grandma) and who hasn't found a way to update these traditional foods.

Jewish cooking has kind of a split personality these days; the Eastern European foods come out of a diet of deprivation in a cold climate (or as a friend puts it, where cabbage boiled in duck fat is considered a green, leafy vegetable.) But more recently, Jewish cookbooks have added the Mediterranean/Middle Eastern foods and healthier foods of the Sephardic Jews, who eat chick peas, cous-cous, lentils, and more vegetables in general. The biggest culprits of fat-laden dishes may be pareve (non-meat or milk) and "milchig" or dairy-based dishes. When creating a menu, the foods are either meat-containing and neutral, or dairy-containing and neutral, which means no meat lasagna with cheese or pizza-with-pepperoni, by the way.

Some updated recipes in the back include Sephardic red lentil soup (rather like Turkish red lentil soup) and matzoh brei with asparagus (fried soaked flat cracker-like bread; matzoh can be used as a pasta substitute during Passover.) Also a matzoh lasagna. Hints are given on how to reduce fats and salt in traditional foods.

This is a thoughtful book, probably aimed at those who live in a community where traditional Kosher cooking rules supreme and where change must be weighed against a strong tradition going back for hundreds of years.

This information-packed, soft-cover book provides nutrition basics and over 100 of Rubin's personal favorite recipes, while addressing nutrition and health from a Jewish perspective. No photographs or illustrations here, but much food for thought.

Selected chapters open with quotations from the likes of Kook, the late Lubavitcher Rabbi Menachem Schneerson, the Bible or Rashi, with the occasional Chinese proverb thrown in. The 17 chapters have names like "Diet and Health," "Eating for Optimum Health," "Fat Facts" and "Childhood Obesity," with sub-headings, such as "Health in the Jewish tradition," "Food as a vehicle to holiness," "A healthy relationship with food," "Lifestyle changes that can help you lose weight," "Using the discipline of kashrut" and more.

Rubin extols the advantages of a colorful diet, providing a food palette that details the benefits of each hue. Many chapters end with a succinct "bottom line" summary that I chose to read first, for a quick preview of what the chapter holds and her halakhic observations are fascinating, even to the non-observant reader.

A recipe and menu section at the back of the book provide practical, easy-to-implement suggestions and some recipes offer sophisticated new twists to old favorites, like Doron's Banana Walnut Cupcakes contributed by chef Doron Degen who trained in Canada and now resides in Beersheba. His secret is to gently sauté the mashed bananas with cinnamon, unsweetened cocoa and some brown sugar before adding them to the batter.

The only problem I had with the book was in locating recipes. I tried the recipe for granola - I'll never use packaged again - but had difficulty finding it a second time, because I didn't remember that, in the index, it's listed under "C" - for Chana's Granola.

The aptly named "Food for the Soul," if properly digested, is a great hors d'oeuvre, before choosing recipes for your family from Rubin's or other cookbooks.

By Gilah Kahn-Hoffman, The Jerusalem Report, September 15, 2008

I've read over hundred nutrition related books over the years and Food for the Soul is one of the most succinct and inspiring. The recipes are clear and easy to understand and it contains a wealth of information on healthy and delicious foods. My copy is well worn and occupies a prominent spot on my kitchen shelf. Frieda Luxenberg

As a Holistic Nutritionist and a cookbook collector, I must say that this simple, unassuming book will be one that I turn to most often in my healthy Jewish kitchen. Food for the Soul is a wonderful book, spot on with the latest nutrition data and advice, with totally sane suggestions for a balanced lifestyle of health and happiness AND a fabulous recipe section.

Chapter 1, called "Diet and Health: The Jewish Connection" gives inspiring textual sources for Judaism's view of healthy diet and lifestyle. You wouldn't know there was such a thing in our texts based on the dietary habits of most modern Jews, but from the Bible through Maimonides and the Mishnah, we Jews are commanded to mind the body as our temple.

The next chapter, "Jewish Women: Setting the Tone with Food" is chock full with wonderful advice for women charged with feeding and caring for the family. Ms. Rubin encourages her women readers to behave in a spiritual fashion with food and make time to nourish and care for themselves as well. Bravo! This is a beautiful section in my opinion.

The following chapters get into specific nutrition and exercise information. I particularly like the chart on healthy substitutes for trans-fat laden dairy substitutes. There is even a section supporting Vegetarianism from a Jewish perspective, although the main tone of the book is to use chicken, fish, eggs and dairy moderately while decreasing red meat and increasing plants, grains and legumes. I can fly with that.

Then there are the recipes. There are 108 recipes in the book. Only 6 of them are for chicken, 12 of them are fish, 48 of are vegetarian (some with vegan option), and a whopping 42 of them are vegan! (some do have honey, but that can be subbed). NONE of the recipes contain beef or lamb or any other mammal, yay!

All of the recipes are VERY simple (some too simple - "Simple Steamed Broccoli" for example) so this would be a great gift for a newly married couple, or someone new to the kitchen. There are no hard-to-find ingredients either, especially nice for those of us in Israel with our more limited market.

If you'd like to see pictures of the dishes I cooked from this cookbook, please visit my blog:
[...]

The book with its subtitle: "Traditional Jewish Wisdom for Healthy Eating," should
be kept readily accessible. The author, a registered dietitian, cites various traditional
Jewish sources as well as a 16th century Japanese tea master to motivate us to
pick the healthful foods, perform the correct exercises and assist us to cook and eat in
the appropriate manner for the well being of our inner soul and physical body.

We are bombarded by the media about the plague of obesity and the increase in
diabetes. This tome presents in a most captivating manner how we should go about
preparing delicious dishes (there are over 100 recipes in the book), eating in a calm
atmosphere, reading food labels, creating the necessary holiday atmosphere, ascertaining
food safety, and outlining menus for various occasions.

It is an ambitious work which incorporates the health guide we all need and the spiritual
impetus for a good life and a life of good. The clear, first-rate recipes are uncomplicated
and this reviewer was intrigued by several. I particularly loved Doron's Banana Walnut
Cupcakes, which contain sauteed bananas for a delectable addition to our repertoire.

As the author encourages us, so do I encourage you to follow her words:

La'briut u'b'teavon: "To your good health and enjoyment!" Excellent index, guide to Internet sites, and reference section.

A satisfying addition to the sub-genre of culturally oriented nutrition texts. Well researched and written sound nutritional advice and dozens of recipes. No pitures of prepared dishes but as a radio aficionado I can do the presentation in my head. Like my grandmother's over-cooked roast beef - well done!

I loved this so-much-more-than-a-cookbook book. The author gives out sound and reasonable advice on nutrition and manages to make it extremely interesting! The recipes are wonderful (at least the ones I've tried); simple, but elegant and delicious. I would highly recommend this book to anyone serious about eating healthier (while actually enjoying the food).

Food for the Soul: Traditional Jewish Wisdom for Healthy Eating

Chana Rubin is a registered dietitian who has taught nutrition and healthy cooking in the US and in Israel. In her book, Food for the Soul: Traditional Jewish Wisdom for Healthy Eating she provides information and advice about nutrition and health from a Jewish Perspective. It begins with showing the connections between Jewish thought and traditions and the importance of taking care of our health and bodies. The book continues with chapters covering current thinking regarding healthful nutrition and practical approaches to changing and improving our behavior and food choices.

There are chapters on how to read food labels, sorting out good vs. bad fats, understanding carbohydrates, proteins, fruits, vegetables and more. In addition this book addresses some concerns that are uniquely Jewish such as healthier Shabbat and Festival meals. Each chapter ends with a short summary - "The Bottom Line" with the author's recommendations on how to move toward healthier eating. For example, at the end of the chapter on childhood obesity, Chana Rubin gives the following suggestions: Eat meals together as a family as often as possible; Be a role model by eating healthy foods and exercising; Encourage your child to be physically active; Serve child-sized portions and limit snacking. These are simple, practical changes that a family can make to reduce the likelihood of childhood obesity. This book is filled with sensible advice for improving our health.

Over 100 recipes are also included at the end of the book. I haven't tried any of these recipes yet but plan to test out the Rice and Lentil Pilaf after Passover and the Moroccan-style Carrot Salad and Healthy Whole-wheat Challah Recipes for a Shabbat later this month. The recipes look interesting and easy to follow. There is also a short chapter on menu planning with a sample week's menu provided that looks great.

I found that the information regarding nutrition and healthful eating was easy to understand and complete. The advice and suggestions are practical and not too difficult for anyone to follow.

This is the kind of book that belongs in every Jewish home and can be used as both an educational tool and reference for healthful eating.

Although not Jewish, I found this cookbook to be interesting and educational in covering many aspects of health and nutrition. The plus, for me, is the great recipes and the section on planning ahead. I live in a vacation area and have many drop-in guests. Not only can I be prepared but am able to offer foods healthier and more tasty than my guests have been eating in their travels to be here and still have time to visit.

Chana Rubin presents sound nutritional information in an easily-read format. She does not overwhelm the reader with too much information at one time. This makes it very simple to go back to reference that information later. As a nutritionist and a "Kosher-eater", I feel the Kosher world needs cookbooks that contain delicious and healthy recipes, which this book has in abundance. The recipes are very good, easily prepared, and contain healthful ingredients. Although geared toward the Kosher-eating community, the nutritonal information and recipes could be used by everyone. Nice addition to my Kosher cookbook library!
Deborah Mendeloff, MS