Articles by Cindy Saltzman


Roasted Cauliflower Soup

Recipe at HealthyFitBella This deliciously velvety soup is light but filling.  The soup has a creamy texture due to the pureed cauliflower, but this soup is dairy-free. INGREDIENTS The Soup 2 Heads Cauliflower (Cut Into Small/Medium Florets) 4 Garlic Cloves (Skin On) 2 Shallots (Cut In 1/2) 30 ml Olive Oil 3 Thyme Sprigs Sea Salt & Black Pepper 1…


Brunch Crunch Salad

This  Crunch Salad, is a wonderful addition to any Shabbat brunch.   Quinoa, Pomegranate Seeds, avocado, parsley and toasted almonds…a festive and healthy, vegan, gluten-free salad to add to your holiday table. Ingredients 4 cups cooked quinoa (about 1 ⅓ –1 ½ cups dry- see notes) 1 cup pomegranate seeds 4 chopped scallions 1 cup chopped Italian parsley ½ cup toasted sliced almonds…


Lazy Man’s Cholent

This recipe for Lazy Man’s Cholent is made in a slow cooker and is from Leah Schapira’s “Fresh & Easy Kosher Cooking” (Mesorah Publications, Ltd., 2011). Schapira says, “… I received this recipe from my uncle and I couldn’t get over the fact that this must be the laziest cholent ever. Can it be that…


Colorful fruit salad

Kids will enjoy this salad as much as adults.   Ingredients 6 cups watermelon, peeled and cubed (1/2 watermelon) 4 cups cantelope, peeled and cubed 4 cups green grapes, washed 2 cups blueberries, washed 2 20 oz cans pineapple chunks (drained) or 3 cups fresh pineapple chunks Instructions Remove watermelon and cantelope rinds. Cut into cubes (chunks). Add to a large bowl. Add in pineapple…


A Hanukkah gift for our readers

In addition to Thanksgiving and Hanukkah coming this week, the Saltzman household is also celebrating the 20th anniversary of an enchanting children’s book written by my mother, Ruth Saltzman. The book, Poppy Bear And the Garden that Overslept, came out in 2001 and was an immediate hit with children, parents and grandparents. In fact, the…

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