In preparation for the upcoming holiday of Shavuot, Moment Magazine offered an online presentation showcasing four of Chef Vered Guttman’s favorite recipes, Seven Species Salad, Feta and Roasted Eggplant Burekas Pie, Romanian Malai Cake, and No-Bake Israeli Cheesecake. This year, Jews will begin celebrating the holiday at sundown on May 28.
It is customary to eat foods made with dairy products and to also consume these Seven Species— wheat, barley, grapes, figs, pomegranates, olives, and dates. The Seven Species foods were harvested in Ancient Israel and eaten regularly by the country’s inhabitants. Jewish writers from biblical to modern times have connected these foods with mystical attributes.
Readers of Haaretz, Slate, Moment Magazine, The Forward, and The Washington Post may have come across some of Guttman’s Meditieranean inspired recipes. People living in the Washington, D.C. area may be familiar with her catering company, Cardamon & Mint, featuring Mediterranean and Middle Eastern food selections. Guttman also had the honor of cooking a White House Passover meal for President Obama and his guests.
During the pandemic, my attention is focused on nutrient dense food options. Unfortunately, three out of four of Guttman’s recipes did not fit into this category due to their high fat content. Not only was the Seven Species Salad the healthiest option but it was also colorful, delicious, and easy to prepare. I recommend trying this healthy food choice. Read More