By COLlive reporter
Rorie Weisberg is the founder and CEO of Full ‘N Free, an exclusive line of better-for-you baking essentials. Now she will also be known as the author of a new kosher cookbook showing how to make delicious food with healthier ingredients.
“Food You Love: That Loves You Back,” published by Artscroll/Mesorah Publications, packs in over 200 recipes for the food you and your family already love, transformed to love you back – plus must-have health info and tried-and-true shortcuts that knock stress off its feet.
Available in stores and on Amazon, Food You Love transforms all your traditional favorites — pancakes for breakfast, pizza for lunch, and schnitzel for dinner. Brisket, kugel, and cholent for Shabbos, along with dips, enticing salads, and loads of veggie sides, topped off with chocolate mousse and cookie crumble.
You’ll enjoy every bite and leave the table feeling full, energized, and confident that you’ve served and savored only the best, Weisberg says.
Certified in integrative nutrition, Rorie is the health ambassador of Kosher.com. She has been showing the kosher community how doable and delicious it is to enjoy the foods we love … with ingredients that love us back. Rorie has also shared her expert insight on healthy living and more with publications like Mishpacha Magazine.
“Years ago, when I set out to make some big changes in my own life, I knew the only way to make my new lifestyle work for me was by making it work for my family, too,” Rorie says.
“They motivated me to make food that wasn’t just healthy, but familiar, plentiful, and delicious, as well. At the time, the one thing I wish someone could have given me was this book. Now that I’ve learned the ropes the hard way, I want to be that someone for you. I’m so excited to share it all with you and yours. Here’s to food that’s full, free, and fabulous!”
Healthy means something different for everyone, especially if you need to avoid certain ingredients, she explains. Many recipes in the cookbook offer a few variations, like gluten-free, nut-free, egg-free, and even refined sugar-free, so that you can customize them to your and your family’s preference.
Also included are Rorie’s tips on the basics of staying full and energized with healthful eating, menu planning advice, and insight on how to practically balance advanced food prep with an on-the-go lifestyle. The book retails for $34.19 on Amazon.com
Here is one delicious, must-try recipe from the cookbook:
Pure pudding
Frozen fruit blended with yogurt has always been one of my favorite foods. Before I discovered alternatives to dairy yogurt, I needed something that offered a similar texture and experience.
Finally, my Pure Pudding was born. This combo of fruit, nut milk, and nut butters or egg yolks is silky smooth and hits all the right notes. It’s been my favorite and most popular breakfast for years.
About six months ago, I discovered the single-serving Ninja Foodi Blender, with a torque that can rotate from the top to scrape down the sides as it blends. I realized I could imitate even frozen yogurt to make Pure Pudding without any liquid. I hope you enjoy these recipes as much as I do.
Yields 1 serving each
Berry-cherry-grape flavor:
6 frozen grapes
6 frozen cherries
10 frozen blueberries
¾ cup (5-6 large or up to 8 small) frozen strawberries
1½ oz (about ¼) avocado (not frozen)
2 egg yolks or 1 Tbsp cashew butter
2-4 Tbsp nondairy milk of choice or water
1 heaping Tbsp collagen or protein powder (optional)
Blueberry banana blast flavor:
¼ frozen banana (2 oz)
¼ cup frozen blueberries
¾ cup sliced (5-6 large or up to 8 small) frozen strawberries
1½ oz (about ¼) avocado (not frozen)
2 egg yolks or 1 Tbsp cashew butter
2-4 Tbsp nondairy milk of choice or water
1 heaping Tbsp collagen or protein powder (optional)
Optional toppings:
Grain-Free Granola (p. 46), additional fruits, or nuts
Single-Serve Pure Pudding method:
In the small cup of a Vitamix, NutriBullet, or any other high-power blender, combine frozen fruit with avocado, egg yolks or nut butter, and cacao.
Add the smaller amount of milk or water. Blend until mixture becomes thick and seems not to be blending well. Stop the machine, mix a bit with a spoon, and continue to blend. If pudding still has chunks, add 1 tablespoon water or milk at a time, blending after each spoonful.
Once blended, add collagen or protein powder, if using, and mix with a spoon. Adding any form of protein powder will thin out the texture slightly for both versions.
Transfer to a bowl or cup. Add toppings as desired.
Multi-Serve Pure Pudding method:
When doubling or tripling the recipe, follow the same method; you can use a larger blender or a food processor fitted with the S-blade instead, if you prefer. (Ideally, cut the grapes and strawberries in half first.) Use the machine’s highest speed and stop a few times to scrape down the sides. This method takes longer, but it will work. Divide between individual containers.
Store individual containers in the freezer and thaw for 2 hours at room temperature or in the fridge overnight.
Options for sweeter results:
>> Add more grapes, mango, and banana, and less of other fruit.
>> Add granulated sweetener like stevia or granulated monk fruit extract to taste, or up to 1 teaspoon liquid sweetener, such as honey or maple syrup.
>> Add 1-2 fresh pitted and soaked dates.
>> Adjust the flavors to your taste! Make sure to include at least one of the following fruits to make your Pure Pudding or Ice Dream sweet and creamy: bananas, cherries, grapes, or mango.”
For more information about the cookbook, visit fullnfree.com/cookbook
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