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Elana Mizrahi

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Originally from northern California and a Stanford University graduate, Elana Mizrahi now lives in Jerusalem with her husband and children. She is a women's health & spiritual wellness coach, doula, massage therapist, writer, and author of Dancing Through Life, a book for Jewish women. She also teaches Jewish marriage classes for brides.
Ingredients 2 cups of whole wheat flour ½ tsp salt ½ tsp baking soda 2 tsp baking powder 1 ¼ tsp cinnamon ¼ cup of canola oil ¾ cup of “silan” (pure date-honey), or apple juice concentrate, or rice syrup 1 egg 1 cup of blueberries Directions Add flour thr...
Ingredients 1 ¼ cups rolled oats 1 ¼ cups of whole wheat flour ¼ cup poppy seeds ½ tsp baking soda ¼ tsp salt ½ cup of “silan” (pure date-honey), or apple juice concentrate, or maple syrup ½ cup canola oil 1 tsp rice vinegar Directions Blend the oats in a...
Ingredients 1 cup of whole-wheat flour 1 tsp baking powder ¼ tsp salt 1 cup quick-cooking rolled oats ½ cup chopped roasted walnuts 1/3 cup raisins 3 shredded carrots ½ cup of “silan” (pure date-honey), or apple juice concentrate or maple syrup 1/3+ cup c...
Step One: The sponge. Dissolve 1T dry yeast and 1tsp brown derma sugar in 3 cups of warm water. Add 3 cups of whole wheat flour. Cover with cheese cloth and keep at warm temperature for 3 days. This is your sponge. Put it into a glass jar and you can keep...
Ingredients 3 ½ cups of warm water 2-3 T of derma brown sugar or honey 2 T of dry yeast 1 T of salt 1 egg ¼ cup of canola oil 1+ kg of whole-wheat flour (you can replace some of the whole-wheat with rye or spelt) Directions Combine first three ingredients...
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