( English Letter Follows) I receive announcements for Cancer Survivors.
אנחנו רוצות לארגן ערב מהנה בהדדי – המרכז למתמודדת עם סרטן שד עבור נשים ובנות.
הערב מתוכנן להיות ערב מניקור וכיף ומיועד לכל אישה שחולה או הייתה חולה בסרטן שד, ביחד עם בנות בטווח הגילים 18-12.
לפני שאנחנו קובעות, חשוב לנו לדעת שיש מספיק נשים עם בנות בטווח גילים זה, ושבכוונתכן להגיע.
אנא חזרי אליי עם תשובה אם יש לך בת/בנות בגילים אלה ואם בכוונתן להגיע לערב כזה.
יום טוב ובריא,
We want to organize a fun evening at Hadadi – the Center for the Breast Cancer Survivor for women and daughters.
The evening is going to be a manicure night and fun and is intended for any woman who has or had breast cancer, along with daughters in the age of 12-18.
Before we set a date and program, we want to make sure we have enough women with girls at that age, and that you intend to come.
Please tell me if you have a teenaged girl/s and if you intend to come to such an evening.
Have a great day,
Sprouted grain flour is rich in nutrients, particularly B vitamins like folate. You can substitute it at 1:1 ratio for any whole grain flour, and is particularly good in baked goods, cookies and breads.
- 1 pound whole grain (such as rice, wheat berries, einkorn berries, spelt berries etc.) I use wheat berries.
- 1 tablespoon vinegar
- Pour the grains into a large mixing bowl, and cover with warm water by 2 inches. Stir in the vinegar, cover the bowl, and set it on the counter. Let the grains soak, undisturbed, for 18 to 24 hours, then drain the grains and rinse them well.
- Pour the grains into an over-the-sink fine-mesh sieve , and rinse them under flowing water. Stir the grains with your hands. Twice a day for 2 to 3 days, continue rinsing and stirring the grains, a tiny, cream-colored sprout emerges at the end of the grains.
- Transfer the grains to dehydrator trays lined with a non-stick baking sheets. Dehydrate the grains for 12 to 18 hours. Once the grains are firm and dry, transfer them to the freezer or grind them in a grain grinder , or cuisinart. Grind them to a fine flour, sift it, as desired, and store it in the freezer until ready to use.
- Mine have sprouted like grass. The tops I will cut off and use in a salad.
Zucchini Bread – Not quite Macrobiotic.
This bread is sweet and delicious. I love to top it with some real butter. Enjoy it with a meal or as a snack all by itself!
Author: K Milliron with slight modifications.
- 1½ cups sprouted whole wheat or spelt flour
- 1½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp sea salt
- ⅛ tsp baking powder, aluminum free
- dash of allspice
- 2 eggs/equivalent flax seed meal
- ½ cup coconut oil, melted
- 1 cup sucanat or coconut sugar or fruit syrup from stewed fruit.
- 1 cup zucchini-peeled and grated
- 1 tsp real vanilla extract
- 1 cup chopped walnuts
- Preheat oven to 325 degrees F.
- Grease a 9×5 loaf pan with extra virgin coconut oil or butter.
- In a medium mixing bowl add the sprouted flour, cinnamon, baking soda, sea salt, baking powder and allspice and mix together. Set aside
- In a large mixing bowl, add the whole egg/substitute and egg white and beat until slightly foamy.
- Add the melted coconut oil and sucanat/fruit and mix.
- Add the zucchini and vanilla extract and mix again.
- Add the flour mixture to the wet ingredient mixture and mix well. Batter will appear lumpy.
- Pour batter into prepared loaf pan.
- Sprinkle nuts into batter and on top of loaves.
- Bake at 325 degrees F for 55-65 minutes. Bread will be done when a toothpick inserted into the center of the loaf comes out clean.