Kosher

Kosher is the name for Jewish dietary requirements, which link back to the Torah and the rules that Moses received. Kosher food is allowed to be eaten. Treyfah food is not allowed to be eaten. The laws of the Kosher come from Leviticus, which says: “These are the animals which you are permitted to eat... anything which has a completely split hoof and chews the cud, this you may eat...” All plants are kosher, but only some animals, birds and fish are kosher.

In order to be eaten, the animals must be killed in a certain way and all the blood must be removed. This way is known as Shechitah, which means the slitting of the animal’s throat first so as to avoid causing the animal any pain. The sharp knife is meant to cut the carotid, causing the animal to lose consciousness so they do not feel any of the pain inflicted upon them.

Kosher	Non- Kosher
Chicken	Pig
Sheep	Rabbit
Cow	Camel
Fish with fins	Eel
Goat	Most birds

 All vegetables, fruit and dairy products are kosher. Jewish people do not eat dairy and meat together. To eat these things they must use different crockery, cutlery and cooking utensils. Strict Jews will wait for a long time after eating meat products before they eat dairy products.

Kosher Menu

Breakfast: A choice of scrambled eggs on toast with a side of grilled tomatoes and mushrooms or muesli and yoghurt (non animal rennet or gelatine).

Lunch: Vegetable fried rice.

Recipe (about.com)

Ingredients:

·         4 cups boiling water

·         2 cups white rice, uncooked

·         3 tablespoons canola oil

·         2 tablespoons sesame oil

·         1 onion, chopped

·         2 garlic cloves, chopped

·         2 carrots, chopped

·         2 celery stalks, chopped

·         3/4 cup frozen peas

·         3-4 eggs, lightly beaten

·         freshly ground black pepper according to taste

·         1/3 cup soy sauce

Preparation:

1. Cook rice in boiling water according to package directions. Set aside.
2. In large non-stick skillet, heat canola and sesame oils. Add onion, garlic, celery, and carrots. Stir-fry for about 5 minutes, or until the carrots are softened and the onions are transparent.
3. Add peas. Cook for 1-2 minutes, or until peas are thawed.
4. Push veggies to one side of skillet. Pour beaten eggs into the empty side of the skillet.
5. When the eggs are just cooked, mix the eggs and vegetables together in the skillet. Season with pepper. Add soy sauce.
6. Add the rice into the vegetables and eggs. Stir-fry together until the dish is well-mixed and heated through.

Dinner: Roast chicken with roast vegetables- pumpkin, potato, zucchini, carrot and leek, Followed by fresh fruit salad.