by Chana Citron
Move over edamame, there’s a new bean in town. Actually, chickpeas, garbanzo or ceci-beans, have been a staple of Mediterranean and Middle Eastern diets since Biblical times. This ultimate Israeli ingredient is the stuff of falafel, hummus and countless other Sephardic dishes. And while we know how delicious it is, it’s also a […]

by Chana Citron

Ingredients:
2 cups dried chickpeas or 2 cans of chickpeas
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing
3 shallots peeled and thickly sliced
1/4 cup dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions:

Note: If using canned chickpeas, drain and rinse them well, and skip steps
1-4. […]

by Chana Citron
Growing up in Nice, France, then marrying a Californian and living on the West Coast, I learned to absolutely love avocados. Good thing, the jury’s on my side. Once condemned for being a fatty food, the avocado is now praised for being a potent disease fighter–against heart disease, diabetes and cancer. “In this […]

by Chana Citron
How we start our day determines how we spend the day. If we begin with a healthy breakfast, chances are we’ll have a healthy day. A new study confirms this long-held theory and also shows a correlation between skipping breakfast and weight gain in kids. “There’s a pretty significant inverse association between how […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as swiss chard, kale, collard greens, rinsed, trimmed and sliced crosswise
2 tablespoons tahini paste
Juice of ½ a lemon
3 cloves garlic, minced
Salt and pepper to taste
Directions:
1. Bring 3 inches of water to boil in a pot. Throw in the greens for 3-5 minutes and drain.
2. In a bowl, […]

by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]

by Chana Citron
Forget starving yourself on the latest diet. If you want to get to your ideal weight, eat strategically. Last week, I told you about enjoying a protein-packed lunch. So when should you make greens your main meal? The night time is the right time to prepare something light, but also satisfying enough to […]

by by Chana Citron
Forget about what you’ve heard. The best way to lose weight is to make lunch your main meal. How could that be? For one, you’re probably hungriest midday. And while you may have been trained to think salad at noon, does that really fuel you for the rest of the day? Hardly. […]

by Chana Citron
“A land of wheat, and barley, and vines; of fig trees and pomegranates; a land of olive oil and honey.”The Bible tells us that our Holy Land is blessed with these seven species, which we eat on Tu B’Shevat. Regularly using theses grains and fruits in our diets should bring us […]