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The Modern Jewish Home – Post-Passover: Back to Business! [audio] 🎧

Post-Passover pass-out? Not a Chance!

We are making this a Post-Passover with a purpose! It’s time to get back to business, and not business-as-usual.

Businesswoman and international women’s mentor Edie Berg is back on the show, this time to discuss qualities and behaviors that are essential to successful professionals. You can be part of the Jewish Women’s leadership community NOW by checking out the “Strong Jewish Women’s Summit,” link below.

Sacha Gorelik is also on hand to share her unique behind-the-scenes true story of how she manages to run her online Jewish Art boutique, the Sabra Patch.

And as we reintroduce all of those “leavened” foods into our kitchens, Brynie Greisman from Mishpacha magazine’s “Family Table” department has healthy and delicious recipes which mark the return of grains and flour.

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THIS SHOW GUESTS’ CONTACT INFO:

EDIE BERG

edie@TheStrongWomensClub.com

Visit: TheStrongWomensClub.com

Facebook Group: “The Strong Women’s Club Podcast Page”

NOW! CHECK OUT THE SUMMIT! Visit: thestrongjewishwomenssummit.com

SACHA GORELIK:

service@thesabrapatch.com

BRYNIE GREISMAN:

greisman.b@gmail.com

BRYNIE GREISMAN’S RECIPES FROM THIS SHOW:
QUINOA + BROCCOLI

Yield: 10 servings

INGREDIENTS: ½ cup white quinoa; ½ cup red quinoa; 2- 2 ½ cups water; 1 lb frozen broccoli florets; a few handfuls sugar free Craisins or golden raisins; handful roasted pecans
DRESSING: 2 or 3 cloves garlic (crushed); 1 ½ Tbsp olive oil; 2 tsp Dijon mustard; Salt (to taste); Pepper (to taste); Honey (for drizzling)
INSTRUCTIONS: Place white and red quinoa and water in a small saucepan. Bring to a boil. Lower flame and cook for 15 minutes, or until quinoa “pops”. Remove from heat and cool for 5 minutes. Fluff with a fork and transfer to a large bowl. Meanwhile, steam broccoli for a few minutes until soft, (not too soft). Cool and chop into small pieces. Add to quinoa. Sprinkle w/Craisins and toss together. Combine all dressing ingredients in a small bowl. Add to large bowl and mix all together well. Top with pecans. Drizzle with honey, to taste, before serving. Serve room temperature or cold.

LAYERED BULGUR SALAD

INGREDIENTS: 1 cup bulgur; 2 cups boiling water; ¼ cup fresh lemon juice; 1 Tbsp olive oil or veg. oil; Salt + pepper to taste; 1 cup chick peas; 2 generous handfuls fresh parsley, chopped; 1 large carrot, julienned; ½ avocado cut into chunks; 2 scallions, chopped; 1 tomato, cut into small pieces

INSTRUCTIONS: Pour boiling water over bulgur in a heatproof bowl. Stir once. Cover and let steep for 15 minutes, or until soft. Drain excess liquid if necessary. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Place bulgur in the bottom of a nice glass bowl. Layer as follows: scallions, chick peas, parsley, carrot. Tomato goes around the rim of the bowl; avocado in center. Pour dressing over salad. Stir right before serving.

GRAIN-NOODLE KUGEL

INGREDIENTS: 1 cup grain of your choice (bulgur, kasha, or a combo); 3 eggs; 2 medium onions, sautéed until golden; 2 cups water; 2 cups cooked pasta; 1 tsp salt; ¼ tsp pepper; ½ tsp garlic powder

INSTRUCTIONS: Boil water in a small saucepan. Lower flame and cook grain in water for 15-20 minutes or until all water is absorbed. Combine with onions. Add noodles, eggs and seasoning. Pour into a medium sized greased pan. Bake at 350F/180C for 45 mins. or until crispy on top.

CRUNCHY CHICKEN FINGERS w/SWEET n SPICY DIPPING SAUCE

Yield: Approx. 26 chicken fingers

Visit: www.kosher.com/recipe/1452/crunc…icy-dipping-sauce

The Modern Jewish Home 19April2017 – PODCAST

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