Intention in the


Frumma's Bio                  Frumma's Lecture Topics

"While the natural foods industry was still in its infancy... Frumma used her natural abilities as a charismatic teacher
and lecturer to interest hundreds of people in the Boulder area in natural food cooking... an inspiration
and a starting point for many individuals who are now giants in the industry."

Mo Siegel, Founder and CEO
Celestial Seasonings Teas, Inc.

Whole Wheat Challah

ww challah

6 cups stone-ground organic whole wheat flour
6 cups unbleached white flour
6 tablespoons wheat gluten
1 tablespoon sea salt
4 cups warm water
½ cup honey
3 packets rapid rise yeast
Roasted sesame seeds, caraway seeds, and/or sunflower seeds
kosher salt (optional)

Mix flour, gluten and salt. Add yeast to warm water; add honey when yeast is dissolved. Pour into flour mixture and knead well. If the dough sticks to your hands add more unbleached flour. If it cracks or is difficult to knead add more warm water, slowly. Allow dough to rise for 30 minutes. Knead again, take challah (separate a piece the size of an egg and say the bracha asher kidshanu bmitzvosov vitzivanu al hafrish challah). Think of all the people you want to send blessings to. Cut dough into 6 equal pieces. If you don’t need 6 medium loaves, it is better to take uncooked dough and freeze for the future than to freeze already baked loaves. Run each loaf quickly under cold water and then roll in a mixture of roasted sesame seeds, caraway seeds, sunflower seeds and kosher salt. Brush on beaten egg. Place in oiled pan.
I prefer using baking parchment. Bake for 45-50 minutes at 400 degrees.
Challahs should be browned and sound hollow to the tap.

Gypsy Soup


3-4 Tbs olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped peeled winter squash or sweet potatoes
½ cup chopped celery
1 cup chopped fresh tomatoes
¾ cup chopped peppers (red or orange)
1 can chick peas
3 cups water
2 tsp paprika
1 tsp turmeric, basil, salt
Dash of cinnamon, cayenne, bay leaf
1 Tbs Tamari

Sauté onions, garlic, celery and squash (or sweet potatoes) in olive oil for about 5 minutes. Add water and seasonings except tamari. Simmer covered for fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are tender. Add tamari and serve.

Tofu Spread


2 packages extra firm tofu
6-8 cloves of garlic
¾ cups canola or grape seed oil
1/3 cup apple cider vinegar or juice of 1 ½ lemons
Sea salt and fresh ground pepper to taste
Fresh dill, basil, parsley or cilantro - or all four if you like

Put them in the food processor, whirl and serve. Your guests will ask for the recipe. I have shared it with hundreds of people.

Curried Potato & Vegetable Soup


4 Tbsp olive oil (or grape seed oil)
1 yellow onion
½ yellow (or red) bell pepper
1 large carrot
½ teaspoon cumin seeds
1 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon yellow mustard seed
2 cloves garlic (minced)
2 pounds potatoes peeled and cut into ½ inch slices (I use half  sweet potatoes for more nutrients and a lower glycemic index)
4 cups chicken broth or broth (one tablespoon tamari or Braggs to one cup water)
2 cups water
1 ½ teaspoons sea salt
2 yellow squash
½ cup chopped cilantro or parsley for garnish

In a large pot, heat oil. Add onion pepper, carrot and cumin. Cook till onions are soft and bell pepper is slightly browned. Add turmeric, mustard and curry powder and cook another minute. Add garlic.
Add potatoes, broth, water, cauliflower and salt.  Increase the heat to high bring to a boil, and then reduce heat to medium to maintain a simmer for 20 minutes. Add squash and cook 10 more minutes until the vegetables are cooked. Use an immersion blender to puree about half of the soup. Adjust seasonings. Garnish with cilantro.

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