March is National Nutrition Month. This annual event, led by the Academy of Nutrition and Dietetics, shines a spotlight on good food choices and healthy eating habits.
This year’s theme is “food connects us,” something Jews know very well. Food connects us to each other and the world around us.
“Our food choices have implications for the environment, social justice, wellness, culture and community,” Ellen Kanner, founder of SoulfulVegan.com, told The Journal. “Food is about everything we bring to the table, from who grows what we eat to who we share a meal with.”
She added, “These connections enrich our lives the [same] way a squeeze of lemon juice or drizzle of tahini enriches our meal.”
Kanner believes that mindful eating requires planning, so stock your kitchen with nourishing foods you enjoy. You can also ease into healthier eating habits with what Kanner calls “The Rule of One.” Commit to one positive action each week: add one more fresh vegetable, make one home-cooked meal or eat one plant-based meal.
“The Rule of One shakes you out of your same-old eating habits,” she said. “It wakes you up, makes you more mindful and has the potential to lead you to a more vibrant and body-supporting way of eating.”
These two recipes from Kanner’s upcoming cookbook, “Miami Vegan: Plant-Based Recipes from the Tropics to Your Table” (to be published May 1, 2025) — collard tacos and seven-seed quinoa — are great plus ones for your recipe rotation.
Serves 6
Health isn’t the first thing you think about with tacos, but these have wellness in every bright bite. Note: Kale works as well as collards; pumpkin or other winter squash can sub for sweet potato.
Remember, tacos are most fun when everyone can design their own. Serve with little bowls of fixings, such as chopped avocado, thinly sliced radish, chopped tomato, chopped cilantro, toasted pumpkin seeds, shredded vegan cheese, refried beans and/or salsa.
8 ounces collard leaves, tough stems removed and reserved for another use (make vegetable broth or add to compost)
2 tsp olive oil
1 Tbsp garlic, minced
2 tsp cumin seeds
Sliver of Scotch bonnet or serrano or 1 jalapeno, minced if desired
3/4 cup water or vegetable broth
Sea salt and fresh ground pepper
1–2 sweet potatoes, diced (about 2 cups)
2 large onions, sliced in half then again into half-moons (about 2 cups)
2 tsp chile powder
2 Tbsp olive oil
Sea salt
Juice of one lime, to finish
6–8 tortillas (corn or flour)
Use a Vitamix, the shred blade of a food processor or your impressive knife skills to shred collards into little confetti-like bits. Shredding helps keep them a manageable size to eat and helps break down the cell walls so they become more tender. You’ll notice the greens darken and shrink down. You should have about 5 cups.
In a large skillet, preferably cast iron, heat the 2 teaspoons of olive oil over medium-high heat. Add the minced garlic and cumin seeds. Cook, stirring for a few minutes, until the garlic softens and turns golden and the cumin seeds release their fragrance.
Add the shredded collards and stir well, letting the greens settle into the skillet. Add the optional minced chili pepper.
Pour in the 3/4 cup water and stir. Reduce heat to medium and let the greens cook down until softened and all the liquid is absorbed, about 15–20 minutes. Give them the occasional stir to avoid sticking or burning. Set aside.
Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper or Silpats.
In a large bowl, mix together the diced sweet potato and sliced onions. Drizzle in the 2 tablespoons olive oil and sprinkle in the chili powder. Season with sea salt and fresh ground pepper and stir or toss to combine.
Spread out the vegetables into the 2 baking sheets, taking care not to crowd. Roast for about 20–25 minutes, stirring once halfway through. Onions and sweet potatoes should be burnished, softened, and slightly charred at the tips.
Spread each tortilla with a heaping spoonful of collard greens. Top with a large spoonful of the onions and sweet potato. Let everyone garnish with desired accompaniments.
Serves 6
Not all salad needs to be icebox cold. Here, the flavors bloom when it’s served closer to room temperature. It’s got layers of tastes and textures, not to mention nutritional goodness enough to qualify as a main event.
1 cup vegetable broth or water
1 cup orange juice
1 cup quinoa
1 Tbsp olive oil
1 Tbsp cumin seeds
1 Tbsp fennel seeds
1 Tbsp hemp seeds
1 Tbsp sesame seeds
2 Tbsp sunflower seeds
3 Tbsp pumpkin seeds
pinch red pepper flakes (if desired)
6 cups fresh spinach leaves, chopped
1/3 cup pomegranate seeds
For the sesame dressing:
1/3 cup orange juice
1 clove garlic, minced
1/2 tsp turmeric
2 Tbsp tahini
sea salt and fresh ground pepper
In a medium saucepan, bring broth or water and orange juice to boil over high heat. Pour in quinoa. Stir to combine, reduce heat to low, then cover. Let quinoa cook for 25–30 minutes or until all the liquid is absorbed and the quinoa grains release their endosperm tails. Remove the lid and set aside to cool.
Meanwhile, make the sesame dressing. In a small saucepan over medium heat, warm orange juice and minced garlic until just warmed through. Add turmeric and tahini and whisk. At first, the mixture will look curdled. Continue to whisk for another 2–3 minutes or until it turns smooth and thickens to a custard-like consistency. Season generously with sea salt and pepper.
Spoon half of the dressing — about 3 tablespoons — into the quinoa and gently stir to combine. The recipe may be prepared a day or two in advance at this point, then kept covered and refrigerated. Bring back to room temperature to finish.
In a small skillet, heat olive oil over medium-high heat. Add cumin, fennel, hemp, sesame, sunflower, and pumpkin seeds, plus the red pepper flakes, if desired. Stir and toast for 2–3 minutes, until seeds begin to toast and become fragrant. Pour onto quinoa and give a stir or two to fluff and combine. Season generously with sea salt and pepper.
Add the chopped spinach by the handful and toss again. Season to taste with sea salt and pepper and mix in another spoonful of dressing, if desired. Garnish by scattering the pomegranate seeds on top.
