Simple, Nourishing Foods of Jesus' Day

The Jews of Jesus' day were early leaders in the production of wholesome organic foods with a selection of nourishing breads, grains vegetables, fruits, fish and meat used to create nourishing meals from breakfast to dinner as well as for special feasts.

Grains such as wheat, barley, oats, spelt and millet were grown by Jewish farmers in Jesus' day and formed a major part of the first century Jewish diet with each person consuming nearly 200 kilograms of cereals each year. This provided them with about half of their caloric intake. A good part of these grains or cereals were in the form of bread.

Like today different types of bread could be bought in the market but in most cases Jewish women made their own bread in stone ovens after spending up to three hours or more grinding wheat or other grains into flour. And bread formed only part of the meal.

The breakfast meals, especially for people living near coast also included fresh fish, bread, nuts, raisins and olives. This is likely the type of breakfast Jesus offered some of his disciples after they had spent an entire night fishing without much luck. Remember how Jesus called out to them on this occasion described in John 21: 9-13: "Come, take your breakfast."

Like many of us the midday meal or lunch was often light. According to the book, Life in Biblical Israel the Jewish often prepared a meal from bread, some type of grain, as well as olives and figs.

The evening meal varied widely depending on the wealth of the individual or family. According to Poverty and Charity in Roman Palestine, First Three Centuries C.E. most persons ate a very simple meal. "Most people ate bread or porridges made of barley, various cereals and legumes or sometimes wheat. They supplemented them usually with salt and oil or olives, occasionally a strong sauce or honey, or sweet fruit juices.

But, depending on the family and part of the country a wide variety of foods could form a part of the menu with milk, cheeses and 30 different types of vegetables such as onions, garlic, radishes, carrots, cabbage to name a few. And many of the Jewish people also a choice of some 30 different types of fruits such as figs, dates, and pomegranates growing in the area. And those living near the sea could also catch and prepare fish as part of their menu while more wealthy persons also included some type of meat and wine (a very popular beverage in ancient Israel) as part of the evening meal made even more flavourful with a dash of herbs such as dill, cumin, and mustard finished off with a desert "of roasted wheat prepared with almonds, honey, and spices."