WINNER OF TWO GOURMAND MAGAZINE AWARDS FOR 2015!
BEST FRUIT BOOK and BEST JEWISH CUISINE (ISRAEL) NOMINATED FOR BEST IN THE WORLD COMPETITION.
Rebbetzin Siegelbaum takes you on a journey of the Holy Land through the Seven Species identified in the Torah to have special significance to the Land of Israel: Wheat, barley, grapes, dates, figs, olives, pomegranates.
She traces their significance from Biblical times until modern day, delves deeply into their mystical and medicinal properties, and offers pages of wholesome recipes for each.
The author contends that the Seven Species have immense potential to be transformed into spiritual energy, enabling us to perform mitzvoth, pray, learn Torah, and express creativity.
She defends her position by revealing the nutritional, spiritual, and Kabbalistic aspects of each the Seven Species, as well as natural healing methods using the medicinal properties of the Fruits of the Land to heal physically, emotionally and spiritually.
The result is a book that is unique in its integration of Torah teachings with medical nutritional research, all combined with a multitude of nutritious, colorful and creative recipes.
Bring the beauty and the bounty of the Land of Israel into your kitchen with recipes such as: Wild Winter Wheatsprout Salad, Mushroom Meal-in-a-Bowl Barley Soup, Raisin Carob Truffles and Chocolate Grape Leaves, Fruity Fig and Raisin Balls, Quinoa Pomegranate Almond Delight, Olive Bean Dip, and Guilt-free Chocolate Mousse Pie with Nutty (Date) Crust.
The Seven Fruits of the Land of the Land of Israel is a veritable tour de force: A spiritual, medicinal, nutritional compendium, filled with enticing recipes, presented as an exquisite work of art.