Revive with Rivkah

In the past few months I did a 3 part group series of my program Revive with Rivkah and loved the experience!

Here are the top 5 things I found empowering about guiding a group in holistic living.

1. It’s comforting to know we are not alone in our struggles.
2. As others share it can help us open up and be vulnerable about the things that are holding us back.
3. We gain inspiration by learning from others and hearing how they found ways to overcome even small habits they’ve wanted to change that we can try in our own life.
4. Hearing other peoples questions create a deeper conversation and opens our minds to other struggles and perspectives.
5. There’s more empowerment in making change, in knowing you are accountable each week not just to one individual but to a collective group.

Watch this reel by revive_with_rivkah on Instagram Sole Sole • Summer Love

I haven’t posted dinner in a while yet since I managed to bring lamb chops back from Australia and the lamb recipe is my grandmothers (whom I went to visit) I’m inspired to share 🐑🖤!
I made this delicious side 🥬 roasted cabbage with cabbage cream by fellow Aussie saw the recipe in spring edition magazine it’s so good!
Bubba Assia’s lamb chops:
Ingredients:
12 1/4 lamb chops or veal chops
2 onions chopped
2 red peppers chopped
2 yellow peppers chopped
1 green pepper chopped
1 cup red wine
1/2 cup soy sauce
1/4 cup honey
Salt, pepper, garlic to taste
*optional 1 can crushed tomatoes
Directions:
Preheat oven to 350 degrees.
Sprinkle chops with garlic, salt & pepper. Brown them in a little olive oil and put them aside in a roasting pan.
In the same pan sauté chopped onions in olive oil till soft. Add chopped peppers and sauté till soft. Add soy sauce, honey and wine. Simmer a little longer and pour over the chops. Bake covered 45 min and uncovered 15 min. Enjoy with cabbage cream or side of your choice.

You only wanna love food that loves you back ❣️
I find this smoothie to be really filling (it’s a meal in a cup) it’s pretty much a healthy version of a razzle, except this one loves me back 😌 it’s a win win!
Recipe for 2:
2 Bananas (frozen)
1 cup oats
2 Tbsp almond butter
1 cup milk or your choice
1/2 cup yogurt
Cinnamon to taste

Here’s the 2nd recipe in honor of 2/2/22 🙌🏻

Incredibly Moist Turkey Burgers 🍔 🌿 from incredible cookbook ‘Good Food’. (Recipe #1 is in previous post)

Can’t wait to enjoy these at dinner tonight!

Ingredients:
1 med onion
1 small zucchini
1 1/2 pounds ground Turkey or chicken dark meat
4 cloves garlic minced
3/4 cup parsley leaves finely chopped
2 heaping Tbsp course Dijon mustard
1 tsp lemon zest
Salt & pepper to taste
3 Tbsp olive oil divided
Directions:
Finely grate onion and Zucchini. Squeeze out and discard the liquid.
In a mixing bowl combine Turkey, onion, zucchini, crushed garlic, parsley, mustard, lemon zest, salt, pepper and 1 Tbsp oil.
Rest mixture in fridge for 30 min. Shape into patties.
Heat a grill pan with 2 remaining tablespoons of oil. Add patties and grill for 5 minutes. Flip and grill for another 5 minutes. Serve in a whole grain bun with veggies or over a salad. Enjoy! #2 #22222

Sharing 2 delicious recipes from an excellent cookbook with light and easy recipes- ‘Good Food’ by released in 2022 in honor of today’s 2/2/22 ❤️❤️
Here’s the first one we very much enjoyed over the weekend: (the 2nd is in the next post.)
Tabbouleh With Pom Seeds: (I adapted it and put in less parsley and more bulgar.)
~
Ingredients:
1/2 cup bulgar rinsed (you can sub with any cooked grain or cauliflower rice)
2 Persian cucumbers finely diced
1 red pepper finely diced
1/2 red onion finely diced
1 jalapeño finely diced
1 cup parsley finely chopped
1/4 cup chopped mint leaves
2 tomatoes finely diced (I omitted them)
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1/4 cup pomegranate seeds
Salt and pepper to taste
Directions:
Cook bulgar according to instructions. Add remaining ingredient. Toss to combine. Enjoy! #22222

When you’re the one looking for sliver linings you’ll be the one that finds them.’

Making lemons into a deliciously wholesome lemon loaf 🤍🍋💛

So good & moist- love that it’s oil & gluten free!
~
Ingredients:
1/2 cup plain or greek yogurt
2 eggs
1/3 cup honey
zest from 2 lemons
2 tablespoons fresh lemon juice
1 cup oat flour
1 cup almond flour
3/4 teaspoon baking soda
1/4 teaspoon salt
For the glaze:
½ cup powdered sugar
1-2 tablespoons fresh lemon juice
Lemon zest for decoration
Directions:
Preheat oven to 350 degrees. Mix all wet ingredients in a bowl- eggs, honey, lemon juice & lemon zest. Add dry ingredients- flours, baking soda, salt. Mix till all combined. Pour into oblong baking dish (9 by 5) and bake for 30-35 minutes till lightly golden. You can test with a toothpick to make sure it’s set.
Mix powdered sugar and lemon to a think consistency. Start with 1 tbsp of lemon and see if you need more. Pour glaze over loaf once you’ve taken it out of the loaf pan and it’s cooled down. Drizzle with extra lemon zest for decoration.
Enjoy Shabbat morning with a coffee ☕️

When lunch is Pretty-Simple. 🤍
Toast two pieces of sour dough. Layer with ricotta cheese, fresh sliced figs, slivered almonds, drizzle with hot honey & sprinkle flaky sea salt.
Enjoy and tag me if you try it too!

My favorite salad this week by The Rosiest Cheeks
I don’t know if it was that the salad was scrumptious and flavorful or that simultaneously, I was listening to inspirational words of wisdom, surrounded by people with good feels and energy that was contagious. It’s probably a combination of all three 🙂 So when you make this salad, make sure to add the next two ingredients along with it!
Shabbat Shalom 💚💚💚
Scrumptious Sweet Potato & Leek Salad
Mixed greens
2 sautéed leeks
2 cubed and roasted sweet potato
2 cans spiced and roasted chickpeas
1 cup Toasted Marcona almonds
3 thinly sliced shallots
Dressing:
1/2 cup olive oil
1/2 cup balsamic
1/4 cup maple syrup
1/4 cup Dijon mustard
Kosher salt & black pepper

Last nights lecture - Holistic Healthy Living and Tu Bishvat 🌳 - for a lovely group of Post Seminary ladies!