Mind and Body Tips For Kosher And Spiritual Food Preparation
For inspiration take a nature walk before you prepare a meal. Enjoy the natural surrounding, the new leaves, the colorful flowers growing side by side. As the seasons change, Spring, Summer, Fall, and Winter, we experience a natural spiritual connection to the seasonal foods we enjoy preparing and look forward to eating.
After all food comes from the earth and being connected to the seasons heightens our sense of sharing and renewal which heightens our spirituality and wellness. Every season resonates the spirit for traditional recipes that add delightful appetizing colors to our kosher table.*
A healthful Tri-Colored Vegetable Terrain will add to your nutritional wellness
Alternative Healing Is The Importance Of Healthy Vegetables **
Broccoli’s noteworthy nutrients include vitamin C, Vitamin A, (mostly as
beta-carotene), folic acid, calcium, and fiber.
Carrots, Medicine Nutrition With Bunches Of Beta-Carotene
Carrots have few rivals when it comes to the antioxidant power of beta-carotene. The current medical research for beta-carotene points to prevention of many types of cancers.
Cauliflower Is Your Next Best Natural Source For Vitamin C
After Citrus Fruits Cauliflower is the vegetable with Vitamin C punch.
Pumpkin The Color For Antioxidant Nutrition Wellness
The distinctive bright orange color of pumpkin clearly indicates that it’s an excellent source of that all-important antioxidant beta-carotene.
A Healthy Kosher Vegetarian Recipe The Tri-Colored Vegetable Terrine reflects the colors of broccoli, cauliflower pumpkin and carrots in layers. It has a very light consistency and is beautiful to serve. It comes out perfectly every time! These vegetables, nutritional healers, have remarkable healing properties.
Tri-Colored Vegetable Terrine
Prep Time: 60 minutes
Servings: 12 Servings
I n g r e d i e n t s
1 Small bag broccoli & cauliflower
1C Sliced carrots
1T Olive Oil
2 T Margarine
5T Dry Onion Soup Mix
1½C Water or broth
½C Light Mayo
3 Whole Eggs
3 Egg whites
For Garnish-Parsley, Basil or Carrot
D i r e c t i o n s
- Preheat oven to 375°. Line a 9” round deep baking pan (I use a spring form pan) with parchment paper cut in a circle to fit the bottom of the pan.
- Steam veggies separately, until firmly cooked and drain very well. (1)
- Process each color in a separate bowl, do not over process, leave some pieces.
- Combine pumpkin w/already processed carrots.
- In a sauce pan on a low setting, heat the oil & margarine, add flour and mix into a roux (a smooth paste) constantly stirring with a fork, which prevents lumps. (2)
- In a separate bowl, mix soup powder with water/broth and add to roux mixture, gradually, stirring constantly. Remove from heat when thoroughly combined.
- In a bowl mix mayo, mustard & eggs combining well.
- Return roux to low heat-add mayo mixture. Stir constantly with a spatula-do not allow roux to boil (the eggs will harden into pieces).
- Pour roux ⅓ into each vegetable.
- Add pumpkin to carrots.
- Layer the 3 mixtures into prepared spring form pan, carrots, cauliflower then broccoli.
- Bake 15 minutes then lower heat to 350° for 30-40 minutes.
- Run a small knife carefully around the pan-remove spring form. Turn over onto a plate and remove parchment on top.
- Garnish with parsley, basil or a carrot.
S p e c i a l T i p s :
– Best prepared a day ahead and should not be too hot when slicing.
– (1) Be careful not to mix any of one vegetable into another while draining or processing.
– (2) Be careful to keep all lumps out of roux
Enjoy this wonderful recipe on your table
It’s a healthy, colorful garden delight charged with natural delicious nutrition!