In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. This is...Read More
The New Yiddish Kitchen
Oh, man! My protein+vegetables breakfast (chicken breast, smoked oysters, green beans) got a big, boost on Sunday morning. I don’t even know if you’re prepared for what I’m about to tell you:
I had a homemade everything bagel and cream cheese.
Before you send the Paleo Police to my house, the bagel was made from almond and cassava flour, and the cream cheese is nothing but raw cashews and a little bit of paleo-friendly magic. I mean, take a look:
Confession: Dave and I were skeptical. Could an almond flour bagel achieve the chewy, dense-but-not-heavy texture of a traditional bagel? And come on! Cashews? How are they going to taste like cream cheese?!
Our doubts were unwarranted.
The bagels have a wonderful bite, and the cream cheese—while not as creamy-dreamy as Philadephia brand—is tangy, light, smooth, and creamy enough to be worth it in a way that dairy cream cheese is not. Dave tends to avoid paleo versions of foods because they almost always disappoint him, but he ate his schmeared bagel with a complete commitment to the pleasure of it.
All credit has to go to Simone Miller and Jennifer Robins, the authors of the beautiful new cookbook The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day. And really, I shouldn’t be surprised that the bagels and cream cheese were first-rate. Simone has long been one of the most innovative Paleo chefs and always delivers recipes that work reliably and taste fantastic. (A huge hug of thanks to Simone for sending us a batch of homemade bagels, which inspired me to try the cream cheese recipe in the book, thus ensuring our delightful breakfast.)
I got a sneak peek at this book a few months ago, and I’m honored to have provided a blurb for the back cover. This is what it says, “Bagels and cream cheese are back! With a focus on high-quality ingredients and solid technique, these recipes respect food, tradition, and your health—while serving up deli dishes the paleo world has been missing.”
If I was being 100-percent honest, I would have written, “OMG! I’m so excited about this book. ARE YOU KIDDING ME?! Bagels and cream cheese and chopped liver and potato knish and brisket and stuffed cabbage and horseradish sour cream and latkes and chocolate babka and apple kugel!?!?”
This book is a solid collection of delicious, nutrient-dense recipes that can be made every day—and those are complemented with carefully crafted treats for those special occasions that make life a little sweeter. The authors Simone and Jennifer have done a brilliant job of respecting the nutritional integrity of paleo guidelines while embracing the tradition of Jewish cuisine. I want to smother this book with hugs and kisses.
I encourage you to pre-order your own copy of The New Yiddish Kitchen—but I’m also giving away a copy to celebrate the official release of the book on March 8 .
The New Yiddish Kitchen Giveaway
This giveaway is closed. Thanks for playing along!
To enter: Leave a comment on this post and answer this question: What’s your favorite flavor of schmear? (I’m partial to an untoasted everything bagel with smoked salmon schmear.)
Deadline to enter: 11:59 p.m. EST on Friday, March 4, 2016. The winner will be randomly selected and notified by email.
Restrictions: Drawing open only to U.S. residents. Sorry, international friends!