Paleo Yom Kippur Break Fast

After going without food and water for over 24 hours, we like to keep our break fast light and healthy.

Yom Kippur, also known as the Day of Atonement, is one of the holiest days of the year for Jews. Fasting begins 20 minutes before sundown and ends after nightfall the following day. Jewish fast days not only include abstaining from food, but water as well.

Because the fast is not always easy and can be challenging on the body, we make sure to keep our break fast very simple without a lot of sweets or spicy food. I like to serve a salad, some soup and end with very light desserts. While it’s not the break fast that my husband grew up with (bagels, cream cheese, lox and loads of gooey desserts), every year he thanks me for making light food that helps him to feel good when he stops fasting and starts eating.

I start our break fast by serving everyone a cup of hot apple cider which give people a comforting hit of liquid as well as calories.

I also like to serve soup since it is refreshing and again, is another dish with liquid to quench the thirst that builds up during a 24 hour plus fast. If you are having a lot of people over after Yom Kippur for break fast, then think about serving soup to your guests in mugs.

Have a Happy New Year and an easy fast.


  1. G says

    I love the Whole Meal type of posts ….so lovely and so real…
    I can see the flavors jumping out at me…
    Is that a new camera or different tequnique?
    More of this type of post is what I’d love to see here!

  2. says

    Wishing I would have seen this post prior to the fast, I’ll catalog it for next year though. Hope you had an easy and meaningful fast. A gut Kvittle. Do you make a sukkah? Please post pictures!
    Shana Tova,

  3. Shellie says

    I thought I would add my two cents. This is not strictly related to this post, but this seemed the easiest spot to put my thoughts! I have thoroughly enjoyed this website and was grateful for the information as I tried to discern whether or not I was gluten intolerant. As it turned out, I can tolerate gluten just fine but I am still using recipes from this website as they are far healthier in terms of nutrients and their effect on glucose and insulin levels. At the same time, my family was not always happy with the texture of the all almond flour baked goods and so I have been experimenting with keeping the nutrient level high while appeasing my family’s textural issues. For those not needing to avoid gluten, I offer these results. The pancake, plain almond muffin and pumpkin muffin recipes work beautifully when 2 oz or 1/4 cup of freshly ground whole wheat flour is substituted. The texture is more similar to an all wheat version and my family is still getting the added nutrients of almond flour without noticing any textural difference. Thank you for the work you do and for providing us all these recipes!

  4. Joelle says

    Always love to hear how you observe the holidays, food wise. This year my husband and I are doing an extended cleanse leading up to the fast–my hope is to not shock my system on the day of no food/water. We’ll see! What do you stuff your dates with? G’mar tov.

  5. says

    The stuffed dates sound delicious! So does the apple cider and matzo ball soup.

    I don’t know very many Jewish people so it’s interesting to see what kind of holidays (for lack of a better word) you guys have. Keep up the wonderful recipes and posts! :)

  6. Sina @ the kosher spoon says

    Wonderful menu! I also like to serve something light and comforting so I’m making soup and salad, with maybe a healthy muffin for dessert.

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