Yom Kippur Break Fast Tips and Detox Menu

The Yom Kippur Fast is the body and soul’s respective detox program!    Preparing and undergoing this fast was no easy task, (click to see Pre-Fast Yom Kippur Tips) and now you need to take the proper steps to continue cleansing and healing your body after it.   Follow these safe Break-Fast tips and ideas below for a healthy start to the New Year.   

Steps to Breaking a Yom Kippur Fast:

1.)  Start with sipping warm water

After a 25-hour complete fast, the must first be rehydrated with water, that is tepid or warm.   Rather then flushing your body with large quantities of water, it’s much more important to take small, long sips to prevent from choking or filling up the stomach to quickly.   I prefer to drink water through a thick straw because it limits me from taking big gulps and drinking water quicker then my body can handle it.  

2.) Take a shot of vegetable broth

Since the body has not touched food or water for more than 24-hours, a gentle way to reintroduce solid foods is by adding light, liquid broths that are easy to digest and absorb.  I really like Trader Joes Organic Low Sodium Vegetable broth.   Warm some up and serve it a shot glass.  L’chaim!  

3.)  Chew (slowly)

Continue to enjoy your break-fast meal, but eat in small bites, chew slowly, and swallow carefully.   Within the first 12-hours choose primarily plant-based foods that are easy to digest such a cooked vegetables, cereals, and lighter grains.   Below you will find a healthy and safe Break-Fast menu along with a few recipes.  

B’tayavon! – Daniela Hermelin, M.D.

Break-Fast Menu

Vegetable broth shots

Loaded Baked Potato Soup

Green salad with figs and lemon garlic dressing

Crusty bread with parve butter

Mint Tea with honey

Loaded Baked Potato Soup

Ingredients:

1 Tbsp canola oil

½ cup chopped onion

1 ½ lbs medium russet potatoes (2-3), scrubbed and diced

4 cups of reduced-sodium vegetable broth

½ cup reduced-fat sour cream

½ cup shredded Cheddar cheese, divided

¼ tspn ground pepper

¼ cup snipped chives or finely chopped scallion greens

Directions:

1.)  Heat oil in a large saucepan over medium heat.   Add onion to the pan and cook, stirring, until starting to soften, 2-3 minutes.  Add potatoes and broth.   Bring to a boil.   Reduce heat to maintain a simmer and cook until the potatoes are tender, 12-15 minutes.

2.)  Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.  Return the mashed potatoes to the pan along with sour cream, ¼ cup cheese and pepper.  Cook, stirring until the cheese is melted and the soup is heated through, 1-2 minutes.  Served with remaining ¼ cup cheese and chives.