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(Gerry Furth-Sides) Paleo is the newest “buzz word” in the world of nutrition these days, and at Got Kosher? Restaurant and Bakery, Paleo dishes have the added health factor of being Kosher. And for those, like non-vegetarians who love veggies and fruits anyway, this is enticing food even when you take away the label, “paleo.”
The Paleo-Mediterranean Salad at Got Kosher? Restaurant includes thinly-sliced, grilled grass-fed Rib eye steak, with grilled red pepper, tomatoes, carrots, red cabbage and toasted almonds on a bed of Romaine lettuce and Kale with lemon-extra virgin olive oil dressing ($14.99). Rolls are conveniently not included in this dish alone ($1) to avoid temptation. .For the die-hard – and the extra hungry, there is the option of adding grilled chicken or tofu, organic sausage, mock beef or mock chicken.
The beef is ground in-house 100% beef hamburger arrives on a pretzel bun with rosemary aioli,balsamic glazed red onion lettuce and oven roasted tomato. ($10.99) Of course the choice of salad over fries is up to the diner!
Paleo is based on the idea of consuming what our ancient ancestors did in the Paleolithic era — whole, unprocessed, nutrient-dense, nourishing foods like grass-fed and pastured meats and eggs, wild-caught seafood, fruit, fungi, roots, nuts and vegetables. Followers believe that that the advancement of agriculture and grain-based diets is a large cause of modern disease and obesity so the diet excludes grains, legumes, dairy, potatoes, refined salt and sugar, and processed oils.”
Paleo reminds us how rich and sumptuous healthy dishes can be whether in small portions or larger ones because the protein keeps you feeling full longer without feeling heavy. That’s because the ingredients are so fresh, balanced, colorful and healthy. And let’s accentuate the word, “balanced.”
How does “kosher” add to the concept of Paleo? In Chef Alain Cohen’s Words:
Kosher only includes domesticated animals that chew their cud (ruminate and have cloven hooves) (Lev.11: 3: Deut. 14:6). We don’t eat wild animals like lions and jackals because they have a violent energy inside them. “Kosher” fish must have fins and scales, leaving out primarily “bottom feeders” like eel and catfish, and shellfish because they live on a diet of decomposed matter.
The Jews, some 3000 years ago, also understood the necessity of having compassion not only for every human being, but for every animal. A farmer has to feed his animals before feeding himself since domesticated animals cannot help themselves. Torah laws also prohibit us from picking up eggs from a nest when the mother is present. You shoo a hen away from its eggs so she does not see that they are taken.
Certain parts of kosher animals are non-kosher. One such part is the sciatic nerve in the hindquarters, which is extremely difficult to remove- so for the most part only the front of the animal is eaten. Thus some of the choicest cuts of meat – like filet mignon and sirloin steak – are forbidden. The fat surrounding the animal’s organs is also trayf. And a biochemical difference does exist between the this fat and the fat surrounding the muscles (which is kosher).
Compassion certainly guides the thoughtful manner in which a kosher animal is slaughtered, which is as painlessly as possible. If you have to kill an animal to eat and to feed your family, then do it fast and do it cleanly with a very sharp knife.
Awareness also dictates that the observant must be attentive to everything they put into their mouth, and the manner in which it is eaten, from reading every single label to separating the eating of milk and meat by the time it takes to digest it (three hours). Milk and milk products (and dishes) are never mixed, in the kitchen or in the body. The Old Testament dictates: “do not cook the meat in the mother’s milk,” which, in effect, adds insult to injury for the animal. This is why a kosher restaurant serves either meat or milk dishes.
(www.gotkosher.com)8914 W. Pico Blvd. (1 blk W of Robertson),Los Angeles, CA 90035, 310.858.1920
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