L’Shana Tova!! Happy New Year!

Updated: Jan 5, 2020

It’s that time of year again; Rosh Hashanah!!! Rosh Hashanah is actually my favorite Jewish holiday because it’s so festive and happy! It’s our New Year, and it’s the time to reset and start over. This holiday represents a new season, a new life and letting go of the past. It’s a time to move forward with good intentions. Rosh Hashahah literally means, “head of the year”  and marks the beginning of the High Holiday season.

Traditional foods eaten on Rosh Hashanah are things like apples and honey, challah bread, raisins, pomegranates, sweet potatoes as well as poultry, cous cous, and wine! If you have been reading my blog for a while, you should know that I am not too traditional, mostly because I am vegan, so I have to get creative. Here’s the good news though…there are SO many wonderful and seasonal foods to choose from. Here is a long list of produce that is in season right now, so I hope this helps get your creative juices flowing!

What’s in season during the fall:

  1. Apples

  2. Artichokes

  3. Arugula

  4. Beets

  5. Endive

  6. Broccoli

  7. Broccoli raab

  8. Carrots

  9. Cauliflower

  10. Celery/celery root

  11. Collard greens

  12. Eggplant

  13. Green beans

  14. Green onions

  15. Horseradish

  16. Jerusalem artichokes

  17. Kale

  18. Leeks

  19. Limes

  20. Melons

  21. Mint

  22. Mushrooms

  23. Okra

  24. Oregano

  25. Parsley

  26. Pomegranates

  27. Pumpkin

  28. Radishes

  29. Squash

  30. Sweet peppers

  31. Sweet potatoes

  32. Rosemary

  33. Scallions

  34. Shallots

  35. Spinach

So, do you think you can come up with something to eat with all that is available to you? Granted, I am in California. I understand that I am blessed with the bounty of local and organic produce, and that for some of you, not everything on this list will be easy to find. I am guessing most of it though, is pretty readily available to you.

For our family celebration, I plan on making something with sweet potatoes, since I love them so much! How about you give this one a try:

Curry and Maple Sweet Potato Soup


  1. 4 organic sweet potatoes

  2. 1 small sweet onion, chopped

  3. 3 cloves garlic, minced

  4. (2) 32 oz. containers organic, low-sodium veggie broth (you’ll need 6 cups total)

  5. 2 ½ tbsp. curry powder

  6. 2 tbsp. 100% grade B maple syrup

  7. Sea salt and pepper, to taste

  8. Pinch of nutmeg to top


Peel and dice the sweet potatoes.

Cook your onion and garlic over a medium-high heat in olive oil in a medium pot until the onions become translucent.

Add your sweet potatoes and cook for about 15 minutes until they begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.

Once the sweet potatoes are cooked fully and they break apart easily, remove from the heat.

Using either an emulsion hand blender, a Vitamix or a food processor, puree the sweet potato and broth mixture. Do this one cup at a time if you are using a  food processor.

Transfer the pureed mixture back to the soup pot and add the curry and maple syrup. Also add the remaining vegetable broth if you want it more liquidy. Some people like a thicker soup, so it’s totally up to you.

Bring the soup to a low simmer to have the flavors meld.

Let cool  and then salt and pepper to taste.

Top with a bit of nutmeg and serve hot!


I also may be making a delicious pumpkin-centric dessert since I absolutely LOVE pumpkin! Who doesn’t??

Try this easy recipe for yourself:

Creamy Pumpkin Pudding


  1. 1 15 ounce can pureed pumpkin

  2. 1 2/3 cup regular almond milk

  3. 6 tbsp. all-purpose flour (I like Bob’s Red Mill All Purpose Gluten Free Powder)

  4. 2 tbsp. molasses

  5. 1/4 cup organic brown sugar

  6. 1/2 tsp. cinnamon

  7. 1/2 tsp. nutmeg

  8. 1/2 tsp. sea salt


Whisk or blend together all ingredients until smooth and creamy or until well combined.Simmer mixture over medium-low heat until thickened, about 6-8 minutes.Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours. Top with coconut whipped cream!

Coconut Whipped Cream


  1. 1 can (15-oz) Trader Joe’s coconut cream, cold and refrigerated overnight

  2. 2-3 tbsp organic confectioners’ sugar (powdered sugar)

  3. 1/2 tsp vanilla extract

Drain any coconut water from the can of coconut cream for a thicker result. Pour the coconut cream into a large, chilled bowl. Beat cream until it reaches soft peaks by hand (about 5-6 minutes) or with an electric mixer on medium-low (about 3-5 minutes). Sift in confectioners’ sugar, using it to taste, and beat in. Briefly beat in vanilla extract, if using.

L’Shana Tova, sweet friends and may you and yours enjoy a delicious and sweet New Year!

If you enjoy these recipes and want to know how to incorporate more healthy foods into your every day life, let Dori create an in depth personalized nutrition plan for you! Contact her today to set up your FREE 30 Minute Nutrition Strategy Session!

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