Register_Shelby_SC project

  Cultural  Competency   Through  Cooking   Medical  Humanities  Scholarly  Concentration  Capstone  Project     Shelby  Register  –  Class  of  2017    

Table of Contents Page(s)Introduction………………………………………………………………………………………..3Judaism……………………………………………………………………………………….…4-9Christianity…………………………………………………………………………………...10-14Islam………………………………………………………………………………………….15-19Hinduism…………………………………………………………………………………......20-22Buddhism………………………………………………………………………………….....23-26References………………………………………………………………………………...……..27Recipe Index……………………………………………………………………………...……..28About the Author………………………………………………………………………………..29 Note:     Each  recipe  will  contain  a  small  box  beside  it,  indicating  what  dietary  restrictions  or   practices  it  is  applicable  for,  as  well  as  options  for  further  changes  to  the  recipes.     Key:   GO  =  Greek  Orthodox  Fast  Recipe  (Vegan  and  no  olive  oil  or  olive  oil  substitute)   H  =  Halal  Recipe   KM  =  Kosher  Meat  Recipe   KD  =  Kosher  Dairy  Recipe   KP  =  Kosher  Pareve  Recipe   V  =  Vegetarian  Recipe  (Contains  dairy  and/or  eggs)   VG  =  Vegan  Recipe       2  

IntroductionAs time passes, the United States continues to increase in population and diversity. Immigrationtrends indicate that the percentage of residents of the United States that are foreign born (or bornin a country besides the U.S.) continue to rise. In 1980, 6.2% of residents were foreign born; in1990, 7.9%; and in 2000, 11.1%. Statistics from the U.S. Census Bureau indicate that in 2007 ofthe approximately 301.6 million residents of the United States, 38 million (12.6%) were foreignborn and another 16 million were second generation children (meaning children with at least 1immigrant parent) (Segal, Elliott and Mayadas). In addition to the changing landscape of originsof residents, recent data shows that the religious identifications of residents are changing as well.The proportion of the United States that identifies as Christian has decreased, with an increase inthe proportion that identify as non-Christian faiths, including increases in the Jewish, Muslim,Buddhist, and Hindu populations (Pew Research Center: Religion & Public Life).Immigration continues to bring new and rich cultural heritage to countries with an influx ofimmigration, especially when they have dramatically different beliefs, values, and customs.Often there is some dietary acculturation that happens on the part of immigrants, meaning thatthey start adopting some of the dietary practices of their new host country (Satia-Abouta et al.).However, in the past this dietary acculturation has had a much greater impact on immigrants, butimmigrants today have more access to ethnic markets and a variety of food. Cultural diversitysensitivity is more expected by the general population and is required of health professionals.Multicultural competence is a fluid subject with implied knowledge of background on ethnic,race, and national origin as well as sensitivity to religion, age, and education level, among others(Curry).Many food practices are unique to individuals and can vary enormously even within groupswhere food practices are described and dictated for the group. Many religions have dietaryrestrictions and guidance, but these practices may have been codified more than a hundred or athousand years ago. Given their history, many dietary practices may have been reinterpreted overtime to meet the needs of an expanding population and for a more global community rather thana specific locale (Kittler, Sucher and Nelms). Food continues to have social and culturalconnotations today that are weaved into everyday life as part of traditions as well as celebrations.Religious fasting, abstinence from certain foods or total abstinence from food and drink, alsoholds an important part in many cultures to express religious piety, shared identity, and toestablish a past and present community bond (Shatenstein and Ghadirian). With this in mind, thisdocument hopes to serve as a reference for current and future health care professionals as theylearn about the dietary practices of their patients. However, the ultimate authority on anindividual’s practices is the individual themself rather than the practices adopted by the majorityof their religion. When in doubt, remember that your patient is in front of you and ask themabout their personal choices and any restrictions or guidelines they follow in their diet.   3  

JudaismJudaism is estimated to be approximately 4,000 years old and the first 5 books of the Tanakh (thecollection of Jewish texts and the source for Christianity’s Old Testament), known as the Torah,describe the beginnings of Judaism and the basic laws for the Jewish people. The interpretationof the Torah, as well as commentary on the text, is found in the Talmud. Today, many Jewishpeople continue to attend or belong to a synagogue, or temple (Kittler, Sucher and Nelms). Eachcongregation can usually be classified by how they approach the laws described in the Torah.Orthodox Jews respect that all Jewish laws are the direct commandments of God and must befollowed in all details. Reform Jews believe that the moral law is valid but do not believe that theritual laws were permanently binding. They believe that the law is still being interpreted andsome may no longer be valid. Conservative Jews lay somewhere between Orthodox and ReformJews in their approach to the law (Raphael). Many Jewish people still follow kashrut, the dietarylaws first mentioned in the Torah and then later explained in the Talmud, in accordance withtheir approach to the law in general. Therefore, traditionally all Orthodox Jews and someConservative Jews follow the dietary laws today. Outside the guidance provided by kashrut, thediet of the Jewish people today often depends on the country from where their familiesoriginated. Some Jewish people have a diet where the dishes reflect more Germanic and EasternEuropean roots (Ashkenazi Jews), some reflect more of foods found in Southern Europe and theMiddle East (Sephardic Jews), and some reflect other cultures and locations around the world(Kittler, Sucher and Nelms).Kashrut, the dietary laws, define certain foods as “kosher”, fit or acceptable to eat when preparedin accordance with conditions set in Judaic law, or “treif,” unclean or non-kosher. In regards toanimals that are kosher, the animal must meet certain guidelines, as well as be slaughtered andprepared in specific ways. Each Jewish household and individual is different and may follow thedietary laws to a different degree. Some may maintain all the laws, others may follow the lawswithin their home, and some may abstain from pork alone (Eliasi and Dwyer). 1. Animals: a. Mammals must have a completely cloven foot (split hoof) and be a ruminant (meaning it chews its cud; it regurgitates partially digested food and chews it further). Mammals that meet both these requirements may be eaten and its milk may also be consumed. For example, cattle, goats, and sheep meet these requirements, but pigs do not (they have cloven hooves but are not ruminants). b. Kosher birds must have a crop (craw), gizzard, and an extra talon such as chickens and ducks, among other birds. The eggs of kosher birds are also considered fit. Birds of prey and their eggs are unclean and forbidden. c. Fish that have scales and fins are permitted. Unclean fish include catfish, sharks, and shellfish. d. Most insects, and all reptiles, amphibians, and invertebrates are unclean. e. Generally all products of kosher animals are fit for consumption and all products of unclean animals are not to be consumed. A notable exception to this is honey, for which bees are unclean, but is fit for consumption. 2. Method of slaughtering animals and examination of the animal:   4  

a. The meat of kosher animals may only be eaten if slaughtered in a special process known as “shehitah.” If the animal dies from a natural death or any other way it may not be consumed. b. A “shochet” (religious butcher trained in method in accordance with Judaic law) must preform the slaughter by rendering the animal unconscious as quickly as possible to be unaware of pain. This is done by slitting the neck with a sharp knife, without any nicks, cutting the jugular vein and trachea at the same time. This allows much of the blood to be drained from the carcass. c. The animal is then examined for any signs of disease that would render the animal unfit for consumption. Blood from the animal (because blood is viewed as life) as well as fat that is not intermingled with the flesh is also forbidden. For meat to be kosher, the blood vessels and sciatic nerve must also be removed. 3. Preparation of meat: a. In order to remove the blood from animals, soon after slaughter the meat must be soaked in water for half hour, drained, and covered in coarse kosher salt for at least another hour allowing the remaining blood to drain out. The meat is then washed free of salt and repeatedly rinsed to assure no blood remains. The meat is then ready for cooking and consumption. 4. The mixing of meat and milk a. Meat (“fleischig” in Yiddish) and dairy (“milchig” in Yiddish) may not be consumed together in the same meal. Generally dairy may be consumed six hours after eating meat by custom and meat may be consumed one hour after dairy. b. Dairy and dairy products (sour cream, cheese, yogurt) are considered kosher if they are obtained from kosher animals. Cheese must be made with rennet from a kosher animal slaughtered in the proper manner. c. Given that meat and dairy may not be consumed during the same meal, many Jewish households may have separate sets of utensils, pots, and dishes for meat and dairy dishes. They may even have separate kitchens. 5. Neutral foods a. Neutral foods, or “pareve,” are foods that fit neither the meat or dairy category. They may be eaten in meals with either. Eggs, fruits, vegetables, and grains are pareve. b. Eggs must be examined for bloodspots and are prohibited if found. Fruits and vegetables must be carefully washed and searched for small insects and worms. c. Of the fruits, grapes and their products have special requirements given previous uses for rituals with idolatry in ancient times. They must be grown and produced under Jewish supervision. 6. Prepared and packaged foods a. Given the complexity of the Jewish dietary laws, prepared and packaged foods must be marked kosher for consumption. “Vaads” are organizations that mark prepared and packaged foods as kosher. Various marks can be found on packages, but the most common mark is a K, as permitted by the U.S. FDA. Other Jewish organizations also have marks that certify products as kosher.   5  

b. Pure products such as sugar, flour, pure juices (besides grape), and coffee among others do not require the mark because they are intrinsically kosher (Kittler, Sucher and Nelms) (Eliasi and Dwyer).The Jewish calendar maintains a number of religious holidays. Each week the day of rest isobserved from sundown on Friday until after nightfall on Saturday. Cooking is not permitted onthe Sabbath and all cooked meals must be prepared before sundown on Friday (Kittler, Sucherand Nelms). There are also six fast days per year in the Jewish calendar with no food or fluidpermitted. These fast days either begin at sundown or sunrise and end at the next sundown(Eliasi and Dwyer). A modified fast occurs during the eight days of Passover where no leaveningagents may be used and foods that have come into contact with leavened food or are subject to aleavening process must be avoided. Wheat, barley, rye, and oats are forbidden. Certain Jewishpeople also avoid legumes by custom. Wheat flour may only be eaten in the form of matzah ormatzah meal (Kittler, Sucher and Nelms). Other holidays in the calendar have other foodtraditions surrounding them.Peanut Butter Banana Smoothie KD  Serves 1 H   V  2 tbsp creamy peanut butter1 cup nonfat milk½ banana½ cup plain nonfat Greek yogurt1 tsp honey, optional½ cup ice½ tsp cinnamon, optional1. Place all ingredients, except for cinnamon, into a blender.2. Blend on medium-high speed until the desired consistency for your smoothie is reached.3. Pour into glass and garnish with cinnamon if desired.   6  

Spicy Thai Chicken Noodles KM  –  Use  Kosher  chicken  Serves 8 H  –  Use  Halal  chicken  1 lb whole-wheat linguine1 tsp salt2 tbsp brown sugar⅓ cup low sodium soy sauce1 tbsp Sriracha hot sauce (you may add more if you wish)2 inches fresh ginger root, peeled and grated2 tbsp olive oil, divided2 boneless, skinless chicken breasts, chopped into ¾ inch cubes½ tsp crushed red pepper flakes2 large eggs, slightly beaten1 zucchini, sliced into half circles8 oz mushroom, chopped or sliced3 cloves garlic, chopped finely4 green onions, chopped¼ cup peanuts, chopped1. In a large pot, bring water to a boil. Add salt. Cook linguine according to packagedirections. Drain pasta and set aside.2. In a small bowl combine brown sugar, soy sauce, Sriracha, and ginger; mix well tocombine; set aside.3. Return large pot to stove. Add 1 tbsp olive oil, and heat over medium heat. Add choppedchicken and red pepper flakes to pot and cook until pieces are white all the way through. Addbeaten eggs and stir to scramble the eggs. Once cooked, set aside with pasta.4. Return large pot to stove. Heat remaining 1 tbsp oil over medium heat. Add zucchini,mushrooms, and garlic. Cook vegetables thoroughly over medium high heat for 5-6 minutes.5. Turn heat down to low, add pasta, chicken, and eggs back to pot. Pour sauce over pasta.Mix well and remove from heat.6. Serve immediately with peanuts and green onions.   7  

Garlic Spaghetti Squash KM  –  Use  Kosher  cheese  Serves 2 H  –  Use  Halal  cheese  and  vinegar   V  1 medium spaghetti squash, halved and seeded1.5 tbsp olive oil, divided into ½ tbsp and 1 tbsp1 tsp salt, divided½ tsp black pepper2 cloves garlic, chopped finely2 tsp white wine vinegar¼ cup fresh parsley, chopped finely2 tbsp fresh basil, chopped finely¾ cup mozzarella cheese, shredded1. Preheat oven to 375°F.2. Rub squash with ½ tbsp olive oil to coat insides. Sprinkle with ½ tsp salt and pepper. Place cut side down on baking sheet and bake for 25 minutes.3. Let squash cool 10 minutes and then scrape insides with fork. Place scraped insides of squash into colander to drain.4. In a large skillet, heat remaining olive oil over medium heat. Sauté garlic for 1 minute. Stir in spaghetti squash, vinegar, parsley, basil, and remaining salt. Cook for about 2 minutes to heat through.5. Remove from heat and top with cheese. Serve and enjoy!Black Bean Burgers KP    Serves 4 H     V  1 can black beans, drained and rinsed½ green bell pepper, chopped finely½ small onion, chopped finely3 small cloves of garlic1 egg½ cup bread crumbs1 tbsp cumin½ tbsp Worcestershire sauce1 tbsp dried parsley1. Preheat oven to 375°F.2. In a medium bowl mash black beans with a fork until a thick paste consistency is formed.3. Add chopped up green pepper, onion, and garlic, mix.4. In a small bowl, beat egg. Stir in Worcestershire sauce, cumin, and parsley. Add to bean mixture.5. Add the breadcrumbs until the patties stick together.6. Form into 4 balls and shape into a patty.7. On a greased cookie sheet, place the patties equally apart. Bake for 10 minutes on each side.   8  

Cholent – A Stew for the Jewish Sabbath KM  –  Use  Kosher  meat    Serves 6 H  –  Use  Halal  meat   V  –  Omit  meat,  use  vegetable  2 medium potatoes, peeled and cut into 1.5 inchcubes broth,  double  beans  1 medium onion, peeled and cut into 1.5 inch cubes1 pound beef stew meat½ tsp Pepper¾ cup pearl barley½ cup dried kidney beans½ cup dried navy beans3 cups chicken or beef broth2 tbsp honey2 tbsp smoked paprika1 tsp salt1. Add potatoes and onion to bottom of slow cooker. Add the meat on top and sprinkle with pepper.2. Add barley and beans to slow cooker. Pour on broth and mix in honey, paprika, and salt. If all ingredients are not covered with liquid, add water to cover.3. Cook on low for 12-15 hours. If not observing Shabbat, stir occasionally and add more water as needed.   9  

ChristianityChristianity’s roots can be found in Judaism and was founded approximately 2,000 years ago onthe premise that Jesus of Nazareth was the prophesized Jewish Messiah. Christianity is thelargest religion in the world today and the largest sect of Christianity is Roman Catholicism.Roman Catholics celebrate a number of holidays throughout the Christian calendar, with thegreatest familiarity around the world with Christmas and Easter. The traditional food of eachholiday is often reflected by a family’s country of origins. Some Catholics also participate in anumber of fasts. Fasting in Catholicism permits one full meal around midday, but allows someamount of food in the morning and evening as well (the amount and type of foods permitteddepends on local custom). Along with fasting, many Catholics follow the practice of abstinence(avoiding meat, but allowing eggs and dairy) during certain times of the year. Traditionally themost devout Catholics fast and abstain on all fast days [in the United States these are all the daysof Lent (40 day period prior to Easter), the Fridays of Advent (season leading up to Christmas),and the Ember Days (the days that begin each season of the Church Calendar)]. The commonpractice today is to fast and abstain on Ash Wednesday (the first day of the Lenten season) andGood Friday (the Friday before Easter) as well as to abstain on Fridays during Lent. SomeCatholics may continue to follow traditions where they abstain each Friday throughout the yearexcept for feast days (This practice was rendered unnecessary in 196 when the U.S. CatholicConference abolished most dietary restrictions).Another branch of Christianity is the Eastern Orthodox Church. It is as old as the RomanCatholic denomination (with origins around 300 C.E.), but not as prevalent in the United States.There are a number of feast days in the Eastern Orthodox Church, with some dates differingfrom the traditional Julian calendar (Eastern Orthodox culture often follows the Gregoriancalendar; For example many Christians celebrate Christmas on December 25th, but this would becelebrated on January 7th according to the Gregorian calendar). Easter is the most importantholiday in the Eastern Orthodox religion (Kittler, Sucher and Nelms). The Orthodox church hasmany fasting days when not celebrating feast days with more than 180 days per year spentfasting (Sabate). Fasting in the Orthodox religion involves avoiding meat and animal products(including diary, diary products, and eggs). Fish are also avoided but shellfish is allowed forcertain fasts. Greek Orthodox people will also avoid olive oil. There are specific fasting periodsand days throughout the year (Nativity fast and Lenten fast, among others) as well as fasting thatoccurs every Wednesday and Friday except for during fast-free weeks (time after Christmas,time after Easter, and time after Pentecost Sunday) (Kittler, Sucher and Nelms). Research hasshown that temporal abstinence from animal products, such as that in the Eastern Orthodoxfollowers, may result in health benefits. One study showed that those that fasted had an overalldiet higher in fiber and most micronutrients (except Calcium) and lower in total and saturated fatthan controls (Sabate).Protestantism was established in the 1500’s during the Reformation when churches beganquestioning the practices of the Roman Catholic Church. It is the last major division ofChristianity (the others being Roman Catholicism and Orthodoxy as detailed above). Manydifferent denominations in Christianity are Protestant meaning they place a greater emphasis onfaith, rather than good works, and teach that each individual may reach God through prayerwithout a priest’s intercession. Protestant denominations generally do not use fasting or   10  

abstinence in their dietary practices, although some may use fasting as a means to facilitateworship or prayer (Kittler, Sucher and Nelms). A notable exception to this is the Seventh-DayAdventists. Similar to the Jewish Sabbath, Seventh-Day Adventists celebrate the Sabbath on the“seventh day” or from sundown on Friday until sundown on Saturday. All food must be preparedon Friday prior to sundown. Seventh-Day Adventists follow the teaching that the human body isa temple for the Holy Spirit and put a special emphasis on health and diet. Most Adventists arelacto-ovo vegetarians (meaning they avoid meat, but consume eggs and milk products) becausethe Bible states that the diet in the Garden of Eden did not include meat. Other Adventists eatmeat, but similar to Judaic law avoid pork and shellfish. They avoid tea, coffee, alcohol, andtobacco products. Water is considered the best liquid and should be drunk before and after meals(Kittler, Sucher and Nahikian-Nelms). Whole grains, fruits, and vegetables are the mainstay oftheir diet (Eliasi and Dwyer). Given the ban against tobacco and alcohol, along with the varietyin diet (vegetarians as well as those that eat meat), Seventh-Day Adventists are an attractivestudy population for the effects of vegetarian diet on the health of a population. Studies haveshown that vegetarian Seventh-Day Adventists have lower rates of hypertension, diabetes, andheart disease and live longer lives than non-vegetarian Seventh-Day Adventists (Sabate).Another sect of Christianity is the Church of the Latter Day Saints, established in the early1800’s. The followers of this church are better known as Mormons. Joseph Smith, the founder ofthe Mormons, prescribed the Mormon laws of health, which prohibited the use of tobacco,alcoholic beverages, and coffee and tea. Many do not consume any product with caffeine in it.They are advised to eat meat sparingly and to base more of their diet on grains (Kittler, Sucherand Nahikian-Nelms). Moderation is strongly encouraged (Eliasi and Dwyer) and many fast oneday per month donating what they would have spent on food to the poor (Kittler, Sucher andNahikian-Nelms).   11  

Lightened-Up Bolognese KM  –  Use  Kosher  meat    Serves 6 H  –  Use  Halal  meat  1 tbsp extra virgin olive oil1.5 large onions, chopped finely1 pound ground chicken or turkey3 garlic cloves, chopped finely2 large carrots, chopped2 stalks celery, chopped2 cups broccoli florets, chopped1 (28 oz) can diced tomatoes1 (28 oz) can tomato sauce1 tbsp dried oregano1 lb whole-wheat spaghetti1. Bring large pot of water to boil.2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add onions and cook for 2minutes.3. Add chicken or turkey and garlic to saucepan. Cook until browned, stirring occasionally tobreak up the meat, about 5 minutes.4. Add vegetables (carrots, celery, and broccoli) to saucepan and cook until tender, about 5minutes.5. Add tomatoes, tomato sauce, and oregano to saucepan. Mix to combine. Reduce heat to lowand cover sauce. Allow sauce to simmer for 15 minutes.6. While sauce is simmering cook pasta according to package directions.7. Add pasta to saucepan and toss well to combine. Serve and enjoy!  Slow Cooker Black Bean Soup VG  Serves 6 KP    4 (15 oz) cans black beans H     GO    1 large yellow onion, chopped2 bell peppers, cored and chopped2 carrots, peeled and chopped4 cloves garlic, chopped finely4 cups vegetable broth2 tsp ground cumin2 tsp chili powder½ tsp cayenne pepper1 avocado1. Drain and rinse black beans.2. Add all ingredients, except for avocado, to slow cooker. Mix well.3. Cook on low heat for 8-10 hours.4. When serving top with avocado. Other suggested toppings include cheese (dairy-free to make vegan soup) or sour cream (for vegetarian version of soup).   12  

Black Bean Chili Stuffed Sweet Potatoes V  Serves 4 KD  –  Use  Kosher  cheese    4 large sweet potatoes H  –  Use  Halal  cheese   VG  –  Omit  sour  cream  and  cheese  2 tsp olive oil1 large red onion, sliced2 roasted red peppers (jarred), sliced4 garlic cloves, chopped finely3 teaspoons chili powder2 tbsp tomato paste1 (15 oz) can tomato puree1 (15 oz) can black beans, drained and rinsed½ cup sour cream½ cup cheddar cheese, grated1. Preheat oven to 350°F. Line a baking sheet with parchment paper.2. Scrub outer skin of sweet potatoes with clean vegetable brush and water. Rinse. Placepotatoes on baking sheet and bake 45 minutes-1 hour or until a fork can easily pierce thepotatoes3. While potatoes are cooking, add olive oil to large skillet. Sauté onion over medium-highheat until cooked through.4. Reduce heat to medium and add sliced roasted red peppers and garlic. Brown garlic for 1-2minutes.5. Add chili powder, tomato paste, tomato puree, and black beans to skillet. Simmer themixture until sweet potatoes are done baking.6. After sweet potatoes are done, let cool slightly and then slice in half. Scoop out some ofsweet potato contents, leaving approximately ¼ inch thick layer of sweet potato left in eachpotato.7. Mix scooped out sweet potato contents into black bean chili. If necessary, add salt andpepper to taste.8. Fill sweet potato halves with chili. Top each sweet potato with a sprinkle of cheese and adollop of sour cream.   13  

Slow Cooker Sweet Potato Chili VG  Serves 6 KP     H    1 large sweet potato GO    1 medium onion, chopped1 large bell pepper, cored and chopped3 garlic cloves, chopped finely1 (15 oz) can black beans1 (28 oz) can of fire roasted tomatoes3 cups vegetable broth2 tbsp tomato paste½ cup uncooked quinoa1 - 1½ tbsp chili powder2 tsp cumin2 tsp paprika1 tsp coriander½ tsp cayenne1 avocado1. Peel sweet potato and cut into pieces (approximately ¾ inch cubes).2. Add all ingredients, except for avocado, to slow cooker. Mix well.3. Cook on low for 8-10 hours. When serving, top with diced avocado. Other suggested toppings include crumbled tortilla chips.Italian White Bean Soup VG  Serves 8 KP    2 (15 oz) cans white beans, drained and rinsed H     GO  –  Substitute  olive  oil  for  8 cups vegetable broth acceptable  oil  such  as  grapeseed  1 tbsp olive oil oil  or  melted  coconut  oil  1 onion, chopped into small pieces3 medium carrots, chopped into small pieces1 small fennel bulb, white parts only, chopped into small pieces2 celery stalks, chopped into small pieces6 cloves garlic, chopped finely2 cups of waterSalt and pepper, to taste1. Add half of drained white beans to blender. Blend until smooth with as much vegetable broth as needed.2. Heat olive oil in large soup pot or Dutch oven over medium heat. Add onions, carrots, fennel, and celery. Sauté until browned, approximately 5-7 minutes. Add garlic and cook for additional 1 minute.3. Add blended beans, remaining drained white beans, remaining broth, and water to pot. Cook for 20 minutes.4. Reduce heat to low and simmer soup until time to serve. Season soup to taste with salt and pepper.   14  

IslamIslam can be traced to the early seventh century. Today, it is the second largest religion in theworld (Kittler, Sucher and Nelms), although it was the third largest religious group in the UnitedStates in 2014 (Christianity was the largest, with Judaism second) (Pew Research Center:Religion & Public Life). Muslims believe that the one true God, Allah, is the God of Judaism andChristianity, but that his word was incompletely expressed in the Old and New Testaments priorto the Qur’an. There are Five Pillars of Islam including faith, prayer, almsgiving, fasting, andpilgrimage to Mecca. Just as Judaism has “kashrut,” Islam has Islamic dietary laws. Muslims areadvised against overindulging in food and sharing food is recommended. The consumption offood is considered to be a matter of worship and food is never to be wasted. The hands andmouth are to be washed before and after meals and if utensils are not used, only the right handmay be used for eating (Kittler, Sucher and Nelms).Foods that are permitted or lawful are called “halal” and foods that are prohibited or unlawful arecalled “haram”. Haram foods can be based on the actual type of food or the process by which itwas prepared not following Islamic law. It has the potential to cause a poor effect on mind, body,or spirit. Islamic law stresses cleanliness throughout the Qur’an; eating only halal foods willkeep the faithful clean and pure. 1. Haram foods: a. Pork, pork products, land-based predators (animals with talons, hooked beaks, or fangs), animals that died of natural causes or were not slaughtered in accordance with Islamic dietary laws, and blood are not permitted. b. Alcohol and other intoxicating substances are forbidden, as well as foods that were prepared with alcohol. c. Fish are allowed, but some Muslims avoid shellfish. d. Haram foods are permitted under certain conditions, such as when the food is taken by mistake, forced upon them, or under fear of starvation and death. 2. Method of slaughtering animals: a. Meat that is slaughtered in accordance with Islamic dietary laws is called “zabihah.” b. Similar to Judaism, the animal must be killed by slitting the throat and cutting the jugular vein and trachea in one swift motion with a clean knife allowing the blood to drain out. This must be done under the constant supervision of a Halal certifier (a mature, devout Muslim man) with the butcher saying “In the name of Allah” with each kill. c. Some Muslims will accept meat slaughtered by “People of the Book” (Devout Christians or Jews) or kosher meat if zabihah meat is unavailable in their area. d. Fish and seafood are exempt from the slaughtering requirements. 3. Halal foods: a. Foods that are not haram, are not made with haram items, and animals that are slaughtered in accordance with Islamic law are halal.   15  

b. Dairy is halal when produced by a healthy animal, as are dairy products unless produced with haram items (rennet used to make cheese must be from a halal animal slaughtered in the proper manner). c. Fresh, canned, frozen, and pickled vegetables and fruits are allowed. However, if they are fermented (produce alcohol) they become haram. Grains are also halal unless otherwise contaminated by haram items. d. Prepackaged and prepared foods are sometimes marked with halal certification, but as this is a relatively new and expensive process there are also books by Muslim American organizations that list foods and companies that are halal (Kittler, Sucher and Nelms) (Eliasi and Dwyer).There are a number of feast days as well as fasting days in the Islamic calendar. On fasting days,Muslims abstain from food, drink, smoking, and sexual intercourse from dawn to sunset. Foodand drink may be consumed prior to dawn and the fast is typically broken at sunset with waterand an odd number of dates. Fasting is required during the month of Ramadan (the ninth monthof the Islamic calendar, which is a lunar calendar) as well as encouraged during a few other timesin the year (Kittler, Sucher and Nelms). The holy, sacred day of the Islamic faith is Friday. Onthis day, foods with unpleasant odors such as onion and garlic are avoided (Eliasi and Dwyer).Baked Apple Cinnamon Oatmeal H  –  Substitute  vanilla  extract  for  Serves 4 seeds  from  ½  vanilla  bean   V  2 cups old fashioned oats KD    ¼ cup light brown sugar2 tsp cinnamon1 tsp baking powder¼ teaspoon salt1.5 cups nonfat milk½ cup applesauce1 tbsp melted butter1 egg1 tsp vanilla extract1 large green apple, peeled, cored, and diced1. The night before: In a large bowl, mix oats, brown sugar, cinnamon, baking powder, and salt together. In another bowl, mix together milk, applesauce butter, egg, and vanilla. Pour wet ingredients over dry ingredients, and stir to combine. Gently fold in apples. Place in fridge overnight.2. In the morning, preheat oven to 350°F. Spray 8x8 baking dish with cooking spray.3. Pour refrigerated oatmeal mixture into baking dish. Bake for 20-25 minutes or until oatmeal is golden brown. Serve warm.   16  

Slow Cooker Pumpkin Pie Oatmeal H  –  Substitute  vanilla  extract  for  Serves 8 seeds  from  ½  vanilla  bean  2.5 cups nonfat milk KD    2.5 cups water V  2 cups uncooked steel cut oats VG  –  Use  non-­‐dairy  milk  and  omit  ¼ cup maple syrup butter  1.25 cups unsweetened pumpkin puree¾ cup unsweetened applesauce1.5 tsp vanilla extract2 tbsp pumpkin pie spice¼ tsp salt1.5 tbsp butter, cut into 5-6 pieces1. Spray inside of slow cooker with cooking spray.2. Add all ingredients to slow cooker and stir to combine3. Cook on low for 6-8 hours. Serve and enjoy!Balsamic Chicken Salad with Lemon Quinoa H  –  Use  Halal  chicken  and  Halal  Serves 6 vinegar  ½ cup dry quinoa KM  –  Use  Kosher  chicken  and   omit  feta  cheese    1 cup vegetable brothJuice of 1 lemon, divided1.5 lbs boneless, skinless chicken breasts, cut into approximately ¾ inch cubes3 tbsp olive oil, divided into 1 tbsp and 2 tbsp3 tablespoons balsamic vinegar, divided into 1 tbsp and 2 tbspJuice of ½ a lemon1 teaspoon garlic powder6 cups lettuce, washed and shredded2 cups grape tomatoes, halved½ medium red onion, thinly sliced⅔ cup reduced fat feta cheese, crumbled1. In a small saucepan, combine quinoa and vegetable broth together. Bring to a boil then reduce heat to a simmer. Cover with a lid and cook for 15 minutes (until broth has all been absorbed. Remove from heat and let sit covered for approximately 2 minutes. Fluff with a fork and allow to cool slightly before adding half of the lemon juice.2. Add chicken to large skillet over medium heat. Add 1 tbsp oil, 2 tbsp balsamic vinegar, remaining lemon juice, and garlic powder. Sauté the chicken until cooked through. Remove from heat.3. In a small container mix remaining olive oil (2 tbsp) and balsamic vinegar (1 tbsp) to make dressing.4. Prepare the salad by tossing lettuce, tomatoes, onion, and feta cheese together. Top with lemon quinoa and chicken. Drizzle dressing over top. Toss to combine.   17  

Slow Cooker Golden Lentil and Spinach Soup H    Serves 6 KP     VG  1 lb brown lentils GO  1 medium yellow onion, chopped2 medium carrots, peeled and chopped1 medium stalk celery, chopped4 medium cloves garlic, chopped finely2 tsp ground cumin1 tsp ground turmeric1 tsp dried thyme1 tsp salt½ tsp freshly ground black pepper8 cups vegetable broth8 oz baby spinach1. Rinse brown lentils in cold water.2. Add all ingredients, except for spinach, to slow cooker. Mix well.3. Cook on low heat for 8-10 hours.4. When ready to eat, stir spinach into soup. Mix well before serving.5. Leftover soup may be frozen and reheated for another meal.   18  

Sweet Potato Taco Bowl H  –  Use  Halal  meat  Serves 4 KM  –  Use  Kosher  meat  and  omit   dairy  toppings  2 tbsp chili powder V  –  Omit  meat  1 tbsp paprika1 tbsp cumin2 tsp salt1 tbsp dried oregano1 tsp garlic powder1 tsp onion powder¼ - ½ tsp cayenne pepper, optional1 lb sweet potatoes, peeled and copped into approximately 1 inch cubes1 tbsp olive oil1 lb ground beef1 15 oz can black beans, drained and rinsed1 cup corn (canned that has been drained, fresh, or frozen)2 large tomatoes, chopped1 avocado, slicedOptional suggested toppings: Sour cream, lime slices, cheese.1. Preheat oven to 400° F.2. In a small bowl mix chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).3. Toss sweet potatoes with oil and half of mixed seasoning mixture. Bake for 15-20 minutes or until tender.4. In separate pan, cook beef over medium-high heat until cooked through (approximately 5- 7 minutes). Drain fat from skillet. Add beans, corn, and remaining seasoning mixture. Cook until all are heated through.5. To serve, place sweet potato in bowl and top with meat, bean, and corn mixture. Top with tomatoes and avocado. Other suggested toppings include sour cream, limes, and cheese.   19  

HinduismHinduism is considered the world’s oldest religion and its goal is to make humans one with theSupreme Being or Universal Spirit. This transformation into divine consciousness is a processthat is not achieved in one lifetime and may take place over multiple reincarnations. Hindusbelieve that there is one Supreme Being, Brahman, and all the other gods worshipped by humansare partial manifestations of Brahman (Kittler, Sucher and Nelms). Generally, Hindus avoidfoods believed to be detrimental to the development of the body, mind, or spirit (Eliasi andDwyer). The Laws of Manu (a Hindu religious text) describe that although eating meat anddrinking alcohol is not a sin, abstinence from meat and alcohol brings greater rewards. Avoidingmeat and alcohol products is believed to keep you more sound of mind and free from avoidablesin. Although eating meat is allowed, the cow is sacred and may not be eaten or killed. MostHindus are vegetarian, but, if meat is consumed, pork, as well as the sacred beef, is avoided.Other animals that are avoided include crabs, snails, crocodiles, a number of types of birds(including ducks but not chickens or turkeys), antelopes, camels, boars, bats, dolphins, and fishwith ugly forms. No fish or meat should be eaten until it is purified by the repetition of mantras.Devout Hindus also abstain from alcoholic beverages and avoid garlic, turnips, onions, leeks,mushrooms, and red-colored foods (such as tomatoes and red lentils). The list of prohibitions isquite lengthy, but many Hindus exhibit personal discretion in regard to taboo foods (Kittler,Sucher and Nelms). As mentioned above, although eating beef is prohibited due to cows beingsacred, dairy products from cows are acceptable and considered spiritually pure [Eliasi 2002].There are eighteen major festivals every year in the Hindu calendar and they are celebrated withfeasts as well as major events such as births, deaths, and marriages. Feasting is a way of sharingfood among the population, as the wealthy are responsible for helping the poor celebrate theholidays. Fasting practices within Hinduism can very widely and may range from withholding allfood to abstaining from certain foods or meals. There are a number of fasting days within theHindu calendar which are observed differently by each individual (Kittler, Sucher and Nelms).Strawberry Banana Green Smoothie V    Serves 1 KD     H  1.5 cups spinach½ cup plain nonfat greek yogurt½ banana, frozen½ cup strawberries, frozen¾ cup nonfat milk1. Place all ingredients in a blender and blend.2. Pour in glass and enjoy!   20  

Creamy Peanut Butter and Banana Oatmeal V  Serves 1 KD     H  1 banana, chopped1 tsp butter1 tbsp peanut butter, divided½ cup rolled oats1 cup nonfat milk1 tsp cinnamon1 tsp vanilla extract1. In a medium sized saucepan, heat butter over medium heat.2. Add in the chopped banana pieces and cook for 5 minutes.3. Add in the ½ tbsp. peanut butter and stir.4. Add all other ingredients to saucepan and stir well. Heat over medium heat for approximately 8 minutes, or until the liquid is absorbed.5. Top with remaining ½ tbsp peanut butter.Butternut Squash, Spinach, and Goat Cheese Pasta V    Serves 6 KD  –  Use  Kosher  cheese  1 large butternut squash, peeled, seeded and diced into 3/4-inch H  –  Use  Halal  cheese  cubes1 tablespoon olive oil½ tsp salt½ tsp pepper16 ounces whole wheat dried pasta2 ounces goat cheese, crumbled2 packed cups baby spinach1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Peel butternut squash, cut in half. Take out seeds and then chop into ¾ inch cubes (Occasionally you can find prepared butternut squash at the grocery store. You can also use this for a quicker recipe).2. In a bowl combine butternut squash and olive oil. Toss together until squash is evenly coated in oil.3. Place squash evenly on baking sheet. Season with salt and pepper. Bake for 40-50 minutes until squash is cooked and soft (halfway through baking, take squash out and stir on baking sheet before returning to oven).4. Bring a large pot of water to boil. Make pasta according to package instructions. When pasta is finished, ladle off 1 cup of water and set aside. Drain pasta.5. Return pasta to empty pot. Add goat cheese and ¼ cup reserved pasta water. Toss pasta immediately until evenly coated. You may continue adding reserved pasta water as desired if you would like a thinner “sauce.”   21  

Spaghetti Squash “Mock” and Cheese V    Serves 2 KD  –  Use  Kosher  cheese  1 spaghetti squash, cut in half H  –  Use  Halal  cheese  1 tbsp flour½ cup nonfat milk½ cup plus 2 tbsp cheddar cheese½ tsp salt½ tsp pepper1. Preheat oven to 375°F.2. Scoop seeds out of spaghetti squash. Place cut side down on baking pan. Bake for 50 minutes.3. In an oven safe frying pan, combine flour and milk over medium heat.4. Add ½ cup cheese. Scoop the baked spaghetti squash into the frying pan. Stir to combine.5. Top mixture with remaining 1 tbsp cheese and sprinkle of salt and pepper.6. Bake for 20 minutes.Oven Baked Eggplant Parmesan V    Serves 6 KD  –  Use  Kosher  cheese  1 large eggplant H  –  Use  Halal  cheese  1 cup nonfat milk½ tsp salt½ tsp pepper½ cup flour1 cup panko breadcrumbs1 tbsp Italian seasoning1 cup pasta sauce4 oz fresh mozzarella or ½ cup shredded mozzarella1. Preheat oven to 425°F.2. Slice eggplant. Mix milk, salt, and pepper in bowl. Place eggplant in bowl and allow to soak for 20 minutes.3. In a separate bowl, combine flour, breadcrumbs, and Italian seasoning.4. Dip sliced eggplant in breadcrumb mixture to coat and place on baking pan.5. Bake for 10 minutes, flip eggplant over, and bake for another 10 minutes.6. Remove from oven and top each piece with sauce and mozzarella.7. Place back in oven until cheese is melted. Serve with pasta and vegetables.   22  

BuddhismBuddhism is similar to Hinduism in that both hold belief in karma and reincarnation and bothoriginated in India (Davidson). Buddhism was founded in the sixth century B.C.E. by SiddharthaGautama (the Buddha). Although its presence has declined in India, being gradually absorbedinto Hinduism, it still flourishes in many Asian countries (Kittler, Sucher and Nelms) andrepresented 0.7% of the United States’ population in 2014 (Pew Research Center: Religion &Public Life). The Buddha taught that life is essentially suffering which is caused by desire andthat the path to salvation involves the cessation of desire (Davidson). These basic teachings ofthe Buddha are found in the Four Noble Truths and the Noble Eightfold Path. The NobleEightfold Path has been expanded into practical teachings called the Five Precepts, where thefirst precept is to abstain from the taking of life (Kittler, Sucher and Nelms). Many interpret thisprecept as a call for vegetarianism within the Buddhist religion, though some interpret this tomean that a Buddhist must not personally slaughter an animal or eat an animal that was expresslykilled for that individual’s benefit (Davidson).In Buddhism there are two main divisions, Theravada Buddhists and Mahayana Buddhists.Theravada Buddhists are generally from India and Southeast Asia, while Mahayana Buddhistsreside in China, Japan, Korea, Tibet, and Mongolia. Theravada Buddhists is more of a spiritualphilosophy and system of ethics, whereas Mahayana Buddhists believe that the Buddha is eternaland cosmic and that the worshiper may be able to achieve a real paradise after death rather thanjust the spiritual state of nirvana (Kittler, Sucher and Nelms). The dietary habits of each divisionof Buddhism differs on meat consumption. Theravada Buddhists have come to largely condonemeat consumption. Theravada Buddhist monks must beg for food and must eat what they aregiven (unless an animal has been specifically slaughtered for them). Ordinary followers ofBuddhism (rather than the monks) in most Theravada countries regularly eat meat. MahayanaBuddhist monks do not beg for food and instead prepare food for themselves. Many MahayanaBuddhists remain strict vegetarians by tradition (Davidson).Just as many other practitioners of other religions have varying degrees of dietary restrictions,Buddhism is no different and the practices depend on the sect of Buddhism they practice as wellas the country they hail from. Many are lacto-ovo-vegetarians, while others eat fish, and someonly abstain from beef. Given the wide variety of regions that practice Buddhism the festivalsand fasts that Buddhists celebrate and practice can vary (Kittler, Sucher and Nelms).   23  

Roasted Vegetable Salad with Garlic Dill Sauce VG  Serves 2 KP     H  1 large sweet potato, peeled and cut into approximately ¾ inch cubes3 tbsp olive oil, divided Make Your Own1 (15 oz) can chickpeas, rinsed and drained Tandoori Masala Spice:1 tbsp tandoori masala spice 3 tbsp ground cumin1 tsp sugar 2 tbsp garlic powder1 tsp salt, divided 2 tbsp smoked paprika1 tsp pepper, divided 3 tsp ginger powder1 head broccoli, chopped into bite size pieces 2 tsp ground coriander1 bell pepper, thinly sliced 2 tsp ground cardamom  ½ cup hummus3 cloves garlic, chopped finely2 tsp dill2 tbsp lemon juice1. Preheat oven to 375°F. Line two baking sheets with parchment paper.2. In a large bowl combine sweet potatoes, 1.5 tbsp olive oil, chickpeas, tandoori masala spice, and sugar. Toss to coat chickpeas and sweet potatoes well. Place mixture onto one of the baking sheets. Sprinkle ½ tsp salt and ½ tsp pepper over chickpeas and sweet potato.3. In the same large bowl, toss broccoli and bell pepper with remaining olive oil. Place vegetables on second baking sheet and sprinkle with remaining salt and pepper.4. Bake both pans for 20-25 minutes, stirring vegetables about halfway through baking time.5. While vegetables are baking, make garlic dill sauce by combining hummus, garlic, dill, and lemon juice. If sauce is thicker than desired, add water to desired consistency.6. Serve vegetables with garlic dill sauce drizzled on top.Marinara Shakshuka V  Serves 2 KD  –  Use  Kosher  cheese   H  –  Use  Halal  cheese  1.5 cups marinara sauce½ cup ricotta cheese¼ cup Parmesan, grated1 tsp oregano4 eggsBread, pita or other bread of your choice1. Combine marinara sauce, ricotta, Parmesan, and oregano together. Add to small frying pan and heat on medium heat until mixture is bubbling.2. Lower heat to low, and gently pour in eggs. Lightly cover pan with aluminum foil and cook eggs until done to your liking (Approximately 5 minutes for more runny eggs and longer for more well done eggs).3. Serve with pita or other bread.   24  

Very Veggie Quesadilla V  Serves 2 KD  –  Use  Kosher  cheese   H  –  Use  Halal  cheese  ¼ cup red bell pepper, chopped¼ cup red onion, chopped¼ cup zucchini, chopped¼ cup mushrooms, chopped1 cup shredded reduced-fat cheese, divided2 tortillas1. Heat a large skillet on medium high heat. Spray with cooking spray.2. Add zucchini, bell peppers, and onions to skillet. Cook approximately 5 minutes until onion is translucent. Add mushrooms and cook for additional 2-3 minutes. Remove from pan and place in a bowl.3. Re-spray pan with cooking. Add tortilla to skillet and spread half of vegetable mixture on half of tortilla. Sprinkle ½ of cheese on top of vegetables and fold tortilla in half. Cook for about 5 minutes on each side, or until crunchy.4. Repeat with other tortilla. Cut with pizza cutter into 3 triangles. Serve and enjoy!Zucchini Slice V  Serves 6 KD  –  Use  Kosher  cheese   H  –  Use  Halal  cheese  2 zucchini, grated2 carrots, peeled and grated1 large yellow onion finely chopped1 cup cheddar cheese, shredded1 cup flour2 tsp baking powder½ tsp salt½ tsp pepper½ cup olive oil5 eggs1. Preheat oven to 350°F. Line a 10 x 10 inch baking pan with parchment paper and spray with cooking spray.2. After zucchini and carrots have been grated, place in clean kitchen towel and squeeze out as much excess water as possible.3. In a large bowl, mix zucchini, carrot, onion, cheese, and flour. Sprinkle baking powder, salt, and pepper on top and mix again.4. In a separate bowl, lightly beat eggs and oil together. Add egg and oil mixture to other ingredients. Mix to combine. Pour into baking tin prepared earlier.5. Bake for 35-40 minutes until golden on top and mixture is set. Allow to cool slightly before cutting and serving.   25  

Vegan Pasta VG  Serves 2 KP     H    2 servings pasta, prepared as directed GO  –  Substitute  olive  oil  for  Sauce: acceptable  oil  such  as  grapeseed   oil  or  melted  coconut  oil   10 cherry tomatoes ½ cup walnuts ¼ cup water 1 tbsp olive oil 1 garlic clove 1 tsp dried oregano1. Place tomatoes, walnuts, and water in a blender and puree until smooth.2. Heat 1 tbsp olive oil in a large skillet on medium-high, add minced garlic clove and brown.3. Add blender contents to the skillet and bring to a simmer for 2 minutes, adding more water to thin sauce if desired. Mix in oregano.4. Add drained pasta to sauce. Stir to coat pasta. Serve and enjoy!Mushroom Frittata V   KD  –  Use  Kosher  cheese  Serves 6 H  –  Use  Halal  cheese  2 tsp olive oil2 cups mushrooms, thinly sliced2 shallots, chopped finely3 tbsp parsley, chopped½ cup Swiss cheese, shredded (may use other cheese as you wish)⅓ cup Parmesan cheese, grated12 eggs, lightly whisked¼ cup heavy cream½ tsp Kosher salt½ tsp black pepper1. Preheat oven to 350°F.2. Add olive oil to a large ovenproof skillet over medium high heat. Use a spatula to coat panwith olive oil. Add mushrooms and sauté until cooked with slightly crispy edges about 7-10minutes. Add shallots and parsley and cook for additional 3-5 minutes.3. Transfer mushroom mixture to large bowl and let cool. Add cheeses, eggs, and cream to thecooled mushroom mixture. Mix thoroughly and season with salt and pepper.4. Transfer egg mixture back to ovenproof skillet. Bake at for 20 to 30 minutes or until thecenter is just barely set.5. Remove pan from oven and let rest for 5 minutes before slicing and serving.   26  

ReferencesCurry,  K.  R.  \"Multicultural  Competence  in  Dietetics  and  Nutrition.\"  J  Am  Diet  Assoc  100.10   (2000):  1142-­‐3.  Print.  Davidson,  Jo  Ann.  \"World  Religions  and  the  Vegetarian  Diet.\"  Journal  of  the  Adventist   Theological  Society  14.2  (2003).  Print.  Eliasi,  Jennifer  R,  and  Johanna  T  Dwyer.  \"Kosher  and  Halal:  Religious  Observances  Affecting   Dietary  Intakes.\"  Journal  of  the  Academy  of  Nutrition  and  Dietetics  102.7  (2002):  911.   Print.  Kittler,  Pamela  Goyan,  Kathryn  P  Sucher,  and  Marcia  Nahikian-­‐Nelms.  Food  and  Culture.  7th   ed.  Boston:  Cengage  Learning,  2017.  Print.  Kittler,  Pamela  Goyan,  Kathryn  P  Sucher,  and  Marcia  Nelms.  Food  and  Culture.  6th  ed:   Cengage  Learning,  2011.  Print.  Pew  Research  Center:  Religion  &  Public  Life.  \"America’s  Changing  Religious  Landscape.\"     5/12/2015.  Web.  12/15/2016.  Raphael,  Marc  Lee.  Judaism  in  America.  Columbia  University  Press,  2003.  Print.  Sabate,  Joan.  \"Religion,  Diet  and  Research.\"  The  British  journal  of  nutrition  92.2  (2004):  199.   Print.  Satia-­‐Abouta,  Jessie,  et  al.  \"Dietary  Acculturation:  Applications  to  Nutrition  Research  and   Dietetics.\"  Journal  of  the  American  Dietetic  Association  102.8  (2002):  1105-­‐18.  Print.  Segal,  Uma  A,  Doreen  Elliott,  and  Nazneen  S  Mayadas.  Immigration  Worldwide:  Policies,   Practices,  and  Trends.  Oxford  University  Press,  2010.  Print.  Shatenstein,  Bryna,  and  Parviz  Ghadirian.  \"Influences  on  Diet,  Health  Behaviours  and  Their   Outcome  in  Select  Ethnocultural  and  Religious  Groups.\"  Nutrition  14.2  (1998):  223-­‐ 30.  Print.     27  

Recipe Index PageBaked Apple Cinnamon Oatmeal (H, KD, V)……………………………………………………16Balsamic Chicken Salad with Lemon Quinoa (H, KM)………………………………………….17Black Bean Burgers (H, KP, V).………………...………………...………………..……...…...…8Black Bean Chili Stuffed Sweet Potatoes (H, KD, V, VG)……...……………….……...….……13Butternut Squash, Spinach, and Goat Cheese Pasta (H, KD, V).……...………………..……..…21Cholent – A Stew for the Jewish Sabbath (H, KM, V).……………………………………………9Creamy PB and Banana Oatmeal (H, KD, V).………………………………………………...…21Flourless Chocolate Caramel Cake (H, KD, V)……………………………………..……………29Garlic Spaghetti Squash (H, KM, V)………………………………………………………………8Italian White Bean Soup (GO, H, KP, VG)………………………………………………………14Lightened-Up Bolognese (H, KM)……………………………………………………………….12Marinara Shakshuka (H, KD, V)…………………………………………………………………24Mushroom Frittata (H, KD, V)…………………………………………………………………...26Oven Baked Eggplant Parmesan (H, KD, V)…………………………………………………….22Peanut Butter Banana Smoothie (H, KD, V)………………………………………………………6Roasted Vegetable Salad with Garlic Dill Sauce (H, KP, VG)…………………………………..24Slow Cooker Black Bean Soup (GO, H, KP, VG)……………………………………………….12Slow Cooker Golden Lentil and Spinach Soup (GO, H, KP, VG)………………………………18Slow Cooker Pumpkin Pie Oatmeal (H, KD, V, VG)……………………………………………17Slow Cooker Sweet Potato Chili (GO, H, KP, VG)……………………………………………...14Spaghetti Squash “Mock” and Cheese (H, KD, V)………………………………………………22Spicy Thai Chicken Noodles (H, KM)…………………………………………………………….7Strawberry Banana Green Smoothie (H, KD, V)………………………………………………...20Sweet Potato Taco Bowl (H, KM, V)…………………………………………………………….19Vegan Pasta (GO, H, KP, VG)…………………………………………………………………...26Very Veggie Quesadilla (H, KD, V)……………………………………………………………...25Zucchini Slice (H, KD, V)…………………………………………………………………..……25   28  

About the AuthorShelby Register is a member of the Class of 2017 at USF’s Morsani College of Medicine as wellas a member of the Medical Humanities Scholarly Concentration. She is pursuing training inPsychiatry after graduation. Throughout her time at USF, she had the opportunity to be exposedto classmates, faculty, and patients with a wide variety of religious and cultural backgrounds.She first became interested in how religion affects dietary preferences when making a dessert forher classmate during the week of Jewish Passover. After talking to her friend and classmate shecarefully selected a recipe for a flourless chocolate caramel cake that fit the requirements forPassover and the idea for this cookbook began. With much time spent in the clinical world,medical students and health professionals are often asked to speak with patients about theirdietary habits and counsel them on improving their nutrition, however, little of the medicalschool’s curriculum is dedicated to nutrition and even less time is spent on how culture canimpact their dietary choices. Shelby hopes that this cookbook at least starts to fill in a small partof that knowledge gap.    Flourless Chocolate Caramel Cake V   KD    Cake: 1 cup semisweet or bittersweet chocolate chips H   ½ cup (8 tablespoons) unsalted butter ¾ cup granulated sugar ¼ tsp salt 1 tsp espresso powder 1 tsp vanilla extract 3 large eggs ½ cup unsweetened cocoa powderGanache: 1 cup semisweet or bittersweet chocolate chips ½ cup heavy creamCaramel: ⅓ cup packed brown sugar 3 tbsp butter 1 tbsp milk1. Preheat the oven to 375°F. Line the bottom of an 8 inch round cake pan with parchment paper and then spray pan with cooking spray.2. In a microwave-save bowl combine 1 cup chocolate chips with ½ cup of butter. Heat for 30 second intervals stirring between each heating until butter and chocolate chips are melted and smooth.3. To melted chocolate, add sugar, salt, espresso powder and vanilla. Mix well. Add eggs, one at a time, and mix until mixture is smooth. Add cocoa powder and mix until combined.4. Bake in prepared pan for 25 minutes. Cool in pan 5 minutes and then turn out onto plate to cool completely.5. Make the ganache by heating cream and remaining chocolate chips in microwave-safe bowl for 30 second intervals. Between each heating interval, stir mixture. Continue heating until chocolate is smooth and melted. Pour over cake.6. In a saucepan over medium heat, heat brown sugar, butter, and milk. Stir often and remove from heat when it begins to boil. Allow caramel to cool somewhat to lukewarm temperature and then coat top of the cake. Serve and enjoy!   29