|
|
March 31, 2006
Kosher with a healthy twist
Gilletz's latest cookbook is full of delicious recipes to savor.
KELLEY KORBIN
It's definitely not your grandmother's kosher cookbook, but the
recipes in Norene Gilletz's Healthy Helpings: 800 Fast and Fabulous
Recipes for the Kosher (or Not) Cook are so scrumptious and
practical that, like your grandmother's book, it will end up dog-eared
on your shelf in 30 years – and your family will be healthier
for eating well.
Influenced by her father's health problems growing up, Gilletz is
on a mission to make kosher eating healthier. This self-described
food consultant, food writer, cooking teacher, recipe makeover specialist
and candy addict has written numerous kosher cookbooks over the
past 40 years, including the bestselling Food Processor Bible.
Her 1998 MealLeanieYumm! has just been republished in Canada
by Whitecap Books as Healthy Helpings. The updated version
contains delicious and varied recipes, detailed nutritional information
and a special section for holiday cooking.
Despite the emphasis on health, what makes Healthy Helpings
stand out is Gilletz's bottom line – food that's good for you
should taste good. A quick thumb through some of the recipes is
enough to send any cook running to the kitchen to try the likes
of cabbage and lentil borscht or enchilada lasagne.
Just in time for Passover, you'll be able to wow your seder guests
with traditional fare that has a contemporary, healthy twist. You
might want to try Gilletz's yummy low-fat matzah balls, confetti
vegetable kugel or even Coke brisket (the cola apparently acts as
an excellent meat tenderizer). Top the meal off with low-fat chocolate
Passover cake.
In an interview with the Independent, Gilletz said that,
while developing the recipes for the book, she realized that "each
person is unique and has their own health issues – whether
it's weight control, cholesterol, cancer, diabetes or something
else." As a result, the book is extremely adaptable and many
of the recipes include suggested variations or substitutions to
address specific health concerns and allergies.
There is also a comprehensive "things you want to know"
section that outlines Gilletz's no-nonsense, everything in moderation
approach to eating and cooking. According to Gilletz, healthy eating
starts in the grocery cart because, "if it doesn't go in the
cart, it doesn't come home with you."
She recommends a "sensible, safe approach" to low-carb
eating and in one of the most informative sections of the book,
details the glycemic index (GI). "Foods with a high GI (more
than 70) are rapidly absorbed, resulting in rapid rises in blood
sure and insulin levels," writes Gilletz. Conversely, low GI
foods (less than 55) digest more slowly and produce gradual rises
in blood sugar – with the bonus of controlling appetite and
delaying hunger, and perhaps reducing the risk of heart disease
and the onset of type 2 diabetes. Whole grains, beans, fruits and
vegetables are examples of low GI foods. Gilletz credits using the
GI with helping her lose weight, but cautions that "it's a
tool, not the be all, end all."
So how does someone actually come up with 800 recipes for a cookbook?
Gilletz said she "always has something cooking – but the
hardest part is getting it off the stove and into the computer."
In reality, it takes years to develop enough recipes for a book.
Gilletz specializes in recipe makeovers – taking recipes and
using her knowledge about how foods work to modify them and make
them healthier and tastier – usually adding fibre or reducing
sugar. She tries each variation numerous times, making slight adjustments
and making sure they are easy for readers to create at home. Once
she is happy with a recipe, she passes it on to friends and family
for their comments before it is ever published.
On April 2, the Atid chapter of Hadassah-WIZO is hosting Gilletz
to teach two cooking classes at Bradlee Distributors' kitchen showroom
to benefit the M. Fanny Breast Care Institute at Assaf Harofeh Hospital
in Israel. For limited tickets (one show is already sold out), call
604-257-5160.
She will also be signing books at Whole Foods in West Vancouver
on April 3, from 2-3:30 p.m., and teaching a class at Barbara-Jo's
Books to Cooks on April 4, at 6:30 p.m. To learn more about Gilletz,
check out her website at www.gourmania.com.
CONFETTI VEGETABLE KUGEL
3 medium zucchini, unpeeled (1lb/500 g)
3 carrots, peeled
2 sweet potatoes or 3 large
potatoes, peeled (about 1 lb/500 g)
2 medium onions
2 cloves garlic
1/2 cup parsley leaves
3-4 tbsp. chopped fresh basil (or 1 tsp. dried)
4 eggs plus 4 egg whites (or 6 eggs)
1/2 cup potato starch or matzah meal
1 1/2 tsp. salt (to taste)
1/2 tsp. pepper (to taste)
2 tsp. olive oil
Preheat oven to 375°F. Grate zucchini, carrots and sweet potatoes
(can be done in a food processor). Finely mince onions, garlic,
parsley and basil. Combine all ingredients in a large mixing bowl
and mix well. Spray a three-quart rectangular or oval casserole
with non-stick spray. Add vegetable mixture and spread evenly. Bake
for one hour and 10 minutes, or until golden brown and firm.
Yields 12 servings.
^TOP
|
|
