Israeli Iced Coffee
When I was in seminary in 2012, iced coffee was very
popular. There was an ice cream shop across the street from my school. The
owner once said he did most of his business when the students came. Unlike
American iced coffee, the Israeli kind is like coffee ice cream in a cup. I
looked forward to treating myself to some as a Rosh Chodesh treat. When I got
back from Israel, I knew I had to figure out how to recreate it. This is a
dairy-free version.
1 tsp. instant coffee
5 scoops parve vanilla ice
cream
1/4 c. soy milk
1/2 tsp. vanilla extract
Combine in a
blender or food processor fitted with the S-blade. Blend until smooth.
Strawberries and Cream Smoothie
Strawberries are one of my favorite summer fruits. Sweet
and tangy, they are versatile for summer salads, cold soups, and desserts. This
smoothie is like strawberry ice cream in a cup. I prefer fresh frozen
strawberries, but you could use prepackaged frozen strawberries. It will work
perfectly.
2 c. frozen strawberries
4 scoops vanilla or strawberry
ice cream (dairy or parve)
1/3 c. milk (or soy milk)
1/2 tsp. vanilla extract
Combine in a
blender and pulse until desired consistency. Serving suggestion: Top with mint
leaves and thinly sliced strawberries.
Banana Chocolate Smoothie
This a healthy version of chocolate ice cream. The bananas
serve as the naturally creamy base.
2 frozen bananas halved
3 T. Cocoa powder
1/3 c. vanilla soy milk
Combine in
blender. Blend until smooth. Serve immediately or place in an ice cream pan
over night.
Iced Chai Tea
I was inspired to create this tea when I was in New York
for college. There were bottled iced teas at the Fairway market. I thought,
this tastes great, but I could make this myself. Super easy for an on-the-go
healthy drink.
1 chai spice tea bag
Soy milk or almond milk to fill
the cup
Ice cubes, if preferred
Combine and
let cold brew for 10 minutes. Swirl gently to mix the tea with the milk. Add
ice.
Fresh Herb Pasta Salad
Tastes like Italy with the cool breeze and dining out on
the terrace. Fresh herbs have a robust flavor that cannot be replaced. I just
got my own plants, and it is game changer. I have sweet basil, Italian oregano,
and sweet mint.
1 pkg. pasta of your choice
1 small bundle of dill
1 small sprig oregano (remove
leaves from the stem)
2 to 3 large basil leaves
1/4 fresh lemon, juiced
4 cloves garlic, sliced thin
1 T. olive oil
3 T. canola or other vegetable
oil
Salt and pepper to taste
Prepare pasta
according to package directions. Check herbs for insects. Rinse thoroughly and
pat dry with paper towels. Rough chop herbs and place in a nonstick frying pan.
Slice garlic and place in the pan. Add olive oil and canola oil. Turn to low
heat. The herbs cook down fast. Stir once every minute for 10 minutes. Drain
water from the pasta. Mix in the garlic and herbs. Stir in lemon juice. Season
with salt and pepper. Note: The olive oil is for flavor, while the canola oil
is for cooking.
Mango Mint Rice
I made this dish for the Purim seuda this year. My mother-in-law
did a Jamaican Island theme. The mint is subtle, and the mango adds brightness.
2 c. Jasmine or Basmati rice
2 fresh Asian mangoes
2 to 3 T oil
1 sweet Vidalia onion
1 small bundle sweet mint,
leaves separated from the stem
1 T. white cooking wine
1/4 tsp. ground ginger
3 T. honey
Salt and pepper to taste
Rinse rice and
combine with water in a medium saucepan, using 1/4 cup less water after rinsing
since the rice absorbs the water. Cook according to package directions. Peel
and dice the mangoes. Be careful to go around the wide seed in the middle of
each mango. Dice the onion finely in small squares. Combine oil, cooking wine,
onion, ground ginger, and honey in the pan. You can add the mango and mint now
or you could stir it in at the end. When rice and onion mixture are cooked,
combine in a large bowl. Season with salt and pepper.
Pineapple Salsa
It would not be summer without pineapples. The darker
yellow the fruit is, the sweeter it is. This salsa is perfect on its own as a
side salad or as a dip for grilled chicken and fish.
1 pineapple peeled, cored, and
chopped (or 2 cans, drained)
1 jalapeno minced (with or
without seeds, depending on your preference of heat intensity)
2 minced bell peppers
1 sweet onion minced
1 T. apple cider vinegar
1 tsp. sugar
1 tsp. garlic powder
Stir all
ingredients to combine. Serve chunky, or pulse in a blender for a dip. For
maximum flavor, let it sit covered tightly in the refrigerator for 3 hours or
overnight.
If you are interested in trying more recipes like these,
please visit my culinary blog, Sophialejtman.blogspot.com. Contact her
at sophialejtman@gmail.com or 240 472-9871.
