Norwitz Notions

Success with horseradish has been extremely variable, both due to variation in the flavor of the unprocessed horseradish roots, and the fact that it is too strong to sniff or taste during preparation to make small modifications. The ones I made for Passover this year were pretty good. I started with two horseradish roots. They […]

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If you ask an Ashkenazi Jew (of Eastern/Central European origin, most American Jews) the recipe for charoset, you will generally get one answer: chopped apples, honey, wine, nuts (walnuts and pecans are popular), and (often) cinnamon. This version is so popular that many Haggadahs list it as such and I’ve had Jews tell me it […]

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I made this lovely torte (or is it a tart? or maybe a cheesecake?) for Passover this year. It was a gamble, since we had never made it before, and didn’t have much of a recipe to go on, but it came out wonderful. Many thanks to Jessica of Foodlab for the idea. The original […]

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When I was at the Marin County Fair on July 4th, 2007, one of the booths was promoting healthy eating for kids and they had samples of a blender drink. All fruit (no juice) and no added sugar. It was fabulous on that blindingly hot day (about 100*F). Their slushie recipe: Ice cubes (between 1/3 […]

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Foodlab is an internet mailing list for sharing recipes, tips, support and more while discovering and living with food allergies/intolerances. Monica started the list a couple of years ago, after realizing that off-topic discussions of food allergies were starting to take over a parenting list. Most of the folks on Foodlab (the active posters anyway) […]

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Let’s see…it’s raw, it’s lowcarb, it’s lowfat, it’s high in protein, it’s filled with healthy stuff, it’s dairy & egg-free, it’s gluten-free, it’s legume-free…what’s not to love? Oh yeah, and it is astoundingly delicious and not hard to make either. The basic recipe is for Mexican Ceviche at http://www.recipezaar.com/8899. There are as many ways to […]

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A favorite dinner of mine is a big salad with lots of finely chopped vegetables and warm protein on top. For those of us who want to eat more raw foods but feel better with something both physically warm and solid, this is a great combination. The salad works on its own too, as a […]

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For dinner tonight I made a simple but elegant meal. Each item wasn’t hard to make, though having four of them took more time. The details make a difference too. Nicer plates, eating at the dining room table (something we should do every night, but don’t), using wine glasses. Miriam and I went to Whole […]

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Who says you need dairy or sugar to enjoy ice cream? Though I make lots of sorbets and ice milks, this one is full cream. Recipe 3 cups pureed strawberries 1 can coconut milk (lite works better but regular is fine) A couple tsps vanilla extract Squeeze of fresh lemon Pinch salt Stevia to taste […]

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Kim Chee (aka kimchi) is a wonderful collection of vegetables and spices brought together to ferment. This was my first attempt at making it. I used the recipe from Wild Fermentation, adapted a bit. Recipe: Napa cabbage (aka Chinese cabbage), 1 head chopped Daikon radish, 3 Leeks, 2 Dried chile pepper, 3 Ginger (I used […]

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I was inspired by a trip to Han Il Kwan, a Korean restaurant in San Francisco. They had a huge spread of fermented dishes, including glorious crisp and sour turnip pickles. My attempt was simple and only partially successful. I can tell you straight out that I used the wrong kind of turnip. What I […]

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So easy and so good. These cultured onions are great on burgers, wraps, or anyplace you might think of adding onions.Thinly slice (I use a mandolin) peeled red onions into rings. They should be quite thin, so they don’t hold their shape well. Add salt to taste. Let sit and/or knead a bit with one […]

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(This review was written September 1, 2007) I got the recommendation for Alive last year, when Michael and I were planning a special dinner for our first wedding anniversary. But I got very ill and we canceled. This year, our second anniversary, we found ourselves needing to be in San Francisco the day after our […]

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