Healthy Sukkot Tips and Recipes
Sukkot is a fun time of year, but it can also take its toll on us.
This year, it’s three-day holiday during both of the Yom Tovs, so try not to go overboard. Here are some tips for staying healthy during Sukkot.
Make sure you don’t stay up all hours cooking/prepping. Get at least 7-8 hours sleep a night, since a lack of sleep may cause you to crave sugars or carbs. One explanation might be that sleep duration affects hormones regulating hunger —ghrelinand leptin — and stimulates the appetite. Another contributing factor might be that lack of sleep leads to fatigue and results in less physical activity.
- Since we’re in a sukkah, it means we’re going in and out, and not just sitting around at the table. If you’re the hostess, just keep moving around, and play with your kids or grandchildren. If you’re the guest or family member, offer to help bring things in and out and do the dishes. It will be much appreciated and you’ll burn some calories!
- If there is sukkah hopping in your area, get on the trail, but don’t eat all the Yom Tov nosh. You’re taking a walk, remember? Try to schedule Chol Hamoed trips that involve walking or more physical activity.
- Think about how you would like to feel after the holiday is over. This will help you stay on track.
- Since you may not have a regular schedule, try to hit the gym early in the am on Chol Hamoed.
Now, here are some recipes you can make that are filling, delicious, and healthy.
From Dare Foods
- 1 lb Kabocha squash 2-3 (optional: substitute butternut squash or pumpkin)
- 1 T coconut or olive oil
- 2 cloves garlic chopped
- 1 Tbsp. Hawaij for soup (Middle Eastern spice) or Allspice
- 6 cups water or vegetable or chicken broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Preheat oven to 425F.
- Line a baking sheet with parchment paper.
- Cut the kabocha squash into wedges, and roast on the baking sheet for 25 minutes or until fork-tender. Let cool until you can handle them enough to peel the skin away.
- While the squash is roasting, sauté the shallot, garlic, and ginger in a medium pot over medium-low heat, until the shallot is tender and somewhat translucent. Remove from the heat until the squash is roasted and peeled.
- Add the squash to the pot, and cover with water or vegetable stock.
- Bring to a boil, then reduce to simmer for 10 minutes.
- Reduce the heat to low, and add the coconut milk.
- Turn off the heat, and puree the soup in the pot using an immersion blender
- Season the soup with salt and pepper to your taste
Inspired by Yummly
- 12 Plums of any types
- ¼ cup ground nuts
- 1lb ground beef
- Olive oil
- ½ chopped onion
- ¼ tsp nutmeg, ¼ tsp cinnamon or allspice
- Silan or Pomegranate Molasses
- Cut plums in half, & scoop out the plums.
- Fry onions in oil, add the plum meat, ground beef and spices, stuff the fruits and pour silan or pomegranate sauce over them.
- Cover and bake in 350 for one hour.
Garlic-Lemon Turnip Pasta
Courtesy of Inspiralized
- 1.25 pounds string beans, ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1/4 teaspoon red pepper flakes
- 2 turnips, peeled, Blade B
- salt and pepper, to taste
- 1/2 teaspoon fresh lemon zest
- 1/2 cup cooked edamame beans
- 1 tablespoon freshly grated parmesan cheese, to garnish
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the string beans and cook for about 5 minutes or until the beans are string-tender. Drain into a colander and set aside.
- Once water starts boiling, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes and cook for 2 minutes or until shallots are translucent.
- Add in the turnip noodles and toss thoroughly to combine. Season with salt and pepper and cover, cooking for 5 minutes or until turnip noodles are al dente, uncovering occasionally to toss. Once cooked, add in the lemon zest, string beans and edamame and toss. Let cook for 2 minutes to let the edamame warm and flavors combine.
- Divide pasta into bowls, garnish with parmesan and serve.
Yummy Muffin Zoodles
- summer squash zucchini, or 1.5 cups cooked gluten-free noodles
- 2 tablespoons chopped green onion
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil preferably cold-pressed
- 2 tablespoons veggie or chicken broth or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .
- 1 tablespoon coconut aminos tamari or soy sauce
- 1 teaspoon apple cider vinegar-may omit if you don’t use on RH
- 2 teaspoons sugar-free maple syrup
- 1-2 teaspoons Sriracha
- Optional: chopped cilantro and chopped pine nuts to sprinkle on top
- Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
- In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft/golden and fragrant.
- Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
- Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro. Or, bake into mini muffin tins.
Have a happy and healthy Sukkot!
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