cabbage, carrot and apple salad

 

The best part of my life is being a mother. It's that simple.

It is the most rewarding and difficult role I have yet to fill. Balancing between who I am as an individual and taking care of my little family is a constant challenge. Millions share this sentiment no matter the continent they live in, no matter their profession or religious belief. When our children ache, mothers ache; when our children win, we win... and when they wine, we try not to wine back too much. Children are the most important legacy we will ever have.  

Yesterday, I found myself drowning in tears as my heart broke for another mother. My heart sunk deeply for Dafna Meir of Otniel, Israel. I have never written about terrorism on my blog; on the contrary, I much rather focus my thoughts on life and growth. But a young mother was stabbed in her home yesterday. She was murdered by a teen because she was Jewish. 

Dafna Meir died a hero.  She courageously fought her attacker, and spared 3 of her children's lives. She was kind, generous, grateful and humble, values we aspire to have. A holistic nurse by profession, she answered anonymous medical questions, helping women balance modern life, Jewish law and medical concerns. Her story extends itself beyond social media posts amid our desensitized culture, the words she expressed on her blog echoes the beautiful soul that she was. Reminding me, once again, to be grateful for all that I have.

I cannot write anymore, my tears are flowing too hard. On this Martin Luther King Day, I leave you with his words "every man must decide whether he will walk in the light of creative altruism or in the darkness of destructive selfishness." In memory of a light who nurtured and inspired life, Dafna Meir, Z'L. To read more articles about her, visit: Times of Israel Blog, Point of view, Haaretz.

INGREDIENTS

Serves 4-6 |  PREP TIME: 30 Minutes

• 2 carrots, scrubbed, peeled and julienned
• 1½ finely chopped red cabbage
• 1 cup raw kale, washed, dried, stem removed and finely chopped 
• Handful of mint, finely chopped
• 1 large apple (or 2 small ones - I chose Gala) peeled, cored and cut julienned or sliced
• 1/2 cup of pepitas / pumpkin seeds
  
  The Vinaigrette
• 4 teaspoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1½ tablespoon honey
• ⅛ teaspoon salt
• pinch of black pepper

INSTRUCTIONS

1. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
2. Place the carrots, cabbage, kale, mint and apples in a large bowl.
3. Mix in the lemon juice.
4. Add the pepitas.
5. Pour the vinaigrette over the top and toss.

the best apple crumble

It's official, I baked or cooked with close to 100 apples this fall and guess what? I

'm still not appled-out yet. My passion for apples definitely doesn't come from my Moroccan heritage. In fact, if it was up to my North African genes, I'd be chowing-down on dry sesame Moroccan galettes, the ones my mom or dad eat on a typical Saturday afternoon while sipping mint Moroccan tea and debating on La Presse headlines. As tangent-y as this is going, I cherish those sesame galette moments.

Now, back to apples... Nothing like an apple crumble to remind me of how delicious fall food comfort can actually be. Gosh, I'm feeling metaphoric tonight. Enjoy this sweet crumble!

INGRDIENTS

• 4-6 Cortland apples depending on size
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup of diced unsalted butter

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned quick oats
1/2 pound (2 sticks) cold unsalted butter, diced

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Peel, core, and cut the apples into bite-size chunks. Place the fruit in a large bowl and add the zest, lemon juice, sugar, flour, cinnamon, and nutmeg.
3. Pour into a 8 by 10 rectangular or oval baking dish.
4. Toss in a few cubes of butter inside.

For the topping:

1. Combine the flour, sugars, salt, oats, and butter in the bowl with a wooden spoon mix for about 1 minute, until the mixture is in large crumbles. 
2. Sprinkle evenly over the fruit, covering the fruit completely. 
3. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. 
4. It's even more delicious topped with vanilla ice cream. Enjoy!

1. 
   

green apple sorbet

For a light or gluten-free dessert after a full-course meal or to cleanse one’s palette after a fishy appetizer, a green apple sorbet might be a perfect option. No ice cream machine necessary!


DURATION: 30 MIN (plus 2 hours for freezing) | PREP TIME: 15 MIN |  6 SERVINGS

INGREDIENTS

• 4 granny smith apples
• 4 tablespoons fresh lemon juice, divided
• 4 tablespoons white sugar
• 1 1⁄3 cups apple juice
• Green food coloring

INSTRUCTIONS

1. Peel, cut, core and coarsely slice the apples.

2. In a saucepan place the apples along with lemon juice, sugar, and apple juice.

3. Boil for approximately 3 to 5 minutes or until soft.

4. Remove the green apple mixture from heat and cool.

5. Place in a blender or food processor and puree the green apple mixture until smooth.

6. Strain and transfer to a container. Stir in droplets of green food coloring, mix well and place the green apple sorbet mixture in the freezer.

7. When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again. Return to the freezer until ready to use.

8. Ice cream maker option: churn your apple mixture into your ice cream make for 30 minutes or until the consistency is thick and smooth. Place in a container and freeze for a couple of hours. Remove from the freezer 15 minutes before serving.