Friday, February 12, 2016

Shabbat Menu

It's Thursday night again, and that means I have to put up my challah dough - I've found that Spelt Challah really works better when it rises overnight.
For those of you who are wondering why I've been making spelt challah even though spelt flour is so much more expensive than wheat flour - I guess I owe you some sort of explanation!

For years I maintained that I wouldn't jump on the spelt bandwagon because it is so much more costly than wheat flour. Really, I'm paying about 3 times as much for whole spelt flour right now (13 shekels/kg) than I used to pay for whole wheat flour (abour 4 or 4.5 shekels/kg). So it's not that it's a frugal move. It's just that I discovered that when I stopped eating wheat, my thyroid started working better - prior to that switch, my thyroid was being chronically sluggish, and I was feeling the effects of that. 6 weeks after I stopped eating wheat, I had a bunch of bloodwork done, and lo and behold, my thyroid was back to functioning normally! AND I felt so much better - my energy came back! So, while it's not always a frugal move to buy spelt flour for baking, in this case, I think it actually is, as it's keeping me from going on daily thyroid medication!

And with that in mind, here's my Shabbat menu:
(You can find our favorite Shabbat recipes by clicking here)

Whole Spelt and Oat Challah 
Vegetable Soup
Roast Chicken
Stir Fried Tofu for the vegetarian kid
Brown Rice
Roasted Cauliflower and Broccoli
Lettuce Salad with Honey-Cinnamon Oranges
Black Bean Cholent for Lunch 
Baked Apples for dessert

What's on your menu this week? I'd love to hear!

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