L ifestyles /C ulture
Celebrating Tu B’Shevat with Israel’s Seven Species
F O OD
JENNIFER STARRETT |
CONTRIBUTING WRITER
CELEBRATING TU B’SHEVAT
— the new year for trees — with
dishes made up of the seven
species of Israel is a wonderful
way to enjoy the holiday.

During this special time
of year we can taste nature’s
delicious bounty of first fruits
and nuts. While we get outside
and plant trees, we can pack
a picnic basket filled with
natural offerings.

One tradition surrounding
this special — though under-
rated — holiday, is to use and
enjoy the seven species of Israel.

This is a biblical reference to
the first fruits of the season
which were the only acceptable
offerings in the Temple.

Wheat, barley, grapes, figs,
pomegranates, olives (oil) and
dates (honey) hold a special
significance because of their
connection to the Land of Israel,
and because they provide the
necessary combined nutrients
for life.

The following two recipes
combine the seven species in
unique ways making them
perfect additions to any Tu
B’Shevat celebration.

SEVEN SPECIES SALAD
You might see the word “salad”
and think the recipe will be
boring, but it is anything
but. Each bite is full of sweet
fruit with the crunchy texture
of nuts, seeds and cucum-
bers. It’s packed to the brim
Name: HOK
Width: 3.625 in
Depth: 5.5 in
Color: Black
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with goodness.

The homemade fig dressing
ties all of the flavors together
perfectly, so you have
something colorful on your
table that’s also delicious and
healthy. Salad:
½ cup pearled barley
½ cup wheat quinoa
¼ cup golden raisins
¼ cup dates, depitted
4 ounces. freshly, washed
arugula 1 cucumber
¼ cup pistachios
3 tablespoons pomegranate
seeds Seven species salad
Dressing: 1½ tablespoons fig jam
1 tablespoon olive oil
1 tablespoon balsamic
vinegar Cook and cool the barley
and quinoa as directed on the
package, or use precooked
grains. While grains are cooking,
make the dressing by adding
together the fig jam, olive
oil and balsamic vinegar
and whisk until thoroughly
combined. Wash, peel and chop the
cucumber and set aside.

Chop the depitted dates and
set aside.

In a large bowl, combine
the cooked barley, quinoa and
arugula. Gently mix to combine.

Add the chopped cucumber,
chopped dates, raisins, pista-
chios and pomegranate seeds
and gently toss to combine.

Once the salad is evenly
tossed, add the dressing (to
taste — you probably won’t
need all of it) 1 tablespoon at
a time. Gently toss and enjoy.

SEVEN SPECIES MUFFINS
Combining sweet fruit and
honey with two flours make
these muffins a great break-
fast option or an afternoon
JEWISH EXPONENT
Seven species muffins 
Photos courtesy of Jennifer Starrett
snack. They are light, easy
Heat oven to 350 F and
to make and full of unique lightly coat a 12-cup muffin tin
flavors. with cooking spray.

You might want to make
Roughly chop the dates and
a double batch — these go figs — about ¼-inch pieces.

quickly in my house.

Mix the honey, vanilla,
applesauce, oil and eggs in a
½ cup honey
large bowl. Stir in the chopped
dates, chopped figs and raisins.

1 teaspoon vanilla
Mix the flours, baking
½ cup unsweetened
powder, baking soda and salt
applesauce in a separate bowl. Add this
¼ cup extra-light olive oil
mixture to the wet ingredi-
2 eggs 100 grams (3.5 ounces) dates ents and mix well to combine.

Gently fold in the pomegranate
- depitted
seeds. 80 grams (2.8 ounces) dried
Pour the batter evenly into
figs 80 grams (2.8 ounces) raisins the greased muffin tin and
bake for about 20 minutes
80 grams (2.8 ounces)
until toothpick comes out
pomegranate seeds
clean. l
¾ cup barley flour
¾ cup whole wheat all-
purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Jennifer Starrett is an events and
marketing consultant in Phoenix,
Arizona. For more of her recipes for
Tu B’Shevat, visit jewphx.com.

JEWISHEXPONENT.COM



L IFESTYLES /C ULTURE
BUSINESS DIRECTORY
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TV ANDY GOTLIEB | JE MANAGING EDITOR
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From left: Craig
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