Mr. and Mrs Savyatseventy. We are experimenting with some illustrating and preparing one of Rabbi Nachman’s stories, translated by Rabbi Aryeh Kaplan (OBM).
There are several reasons why the blog is morphing into emphasis on illustration. Many of us, have children and grandchildren who struggle with absorbing and connecting ideas.
Teaching reading to first graders, is crucial. Sometimes they are asked to draw a picture about a story that they read. Sometimes a request is made to add a caption. The question is usually asked at the end. Children struggle with this assignment because it demands a high level of sophisticated thinking.
Maybe computers will allow students to read and select or draw the most relevant illustration from a set during a story, at key points? That would be some APP?
As the story “The Lost Princess”, crystalized on paper it became clear that the doodles contributed to the concretizing the action of the story. Classical Comic book stories feature three components and “The Lost Princess” has them all.
1. A hero with a problem usually in character.
2. A Climax
3. A Solution.
We hope to have the first segment ready for our next post, #60. Please join us. Maybe follow one of the recipes at the bottom of the post and curl up with the first story, “The Lost Princess”. As usual we’ll include one or two recipes after the segment. We appreciate your comments and truly if you press the follow button you’ll be right next to us after a series of illustrations. The basic illustrations will be done at a shiur given by Rebetzen Yehudis Golshevsky on Sunday nights. By the following Wednesday they should be posted. No Promises. My critics, yes, my grandchildren will see and comment first.
I did some research yesterday. Many of us become members of Health Food Chains because the idea sounds good: some offer a 5% discount. I joined Duv Davim. Their site “Healthy and Delicious”, described a new healthy and delicious recipe booklet conceived by Mrs. Phyllis Glazer for ICA . It was released on 12/03/2013
The booklet is available on line in Hebrew. From the Israel Cancer Society. They are not strictly macrobiotic, but for some it may be a good place to start.
I have made inquiries to find out if the organization has printed a copy in English. There are none. All the 5000 pages of material from the ICA is under copywrite. Hence I will not translate any of the recipes here. The ICA made this very clear to me via phone conversation. The reason given was that the recipes are a prevention diet and a patient with cancer should be on a different diet and use the prevention diet by mistake.
Talk about defense!
Quinoa salad / Phyllis Glazer
Ingredients (6 servings)
5 cups cooked quinoa (1 1/2 cups uncooked)
1 cup chopped carrots
Parsley 1/4 cup chopped fresh cilantro (or a combination)
1 cup roasted sunflower seeds (roasted or not, to taste)
4 cloves garlic, crushed
1/4 cup extra virgin olive oil
*1/4 cup tamari soy sauce (not made in Israel)
1/2 cup lemon juice
*2 tomatoes, cut into quarters
*A handful of black olives
I would leave out the Starred items and add some sprouts and cranberries.
1. Cook the quinoa as the basic recipe (link on the right) and cool. Add carrots, parsley, sunflower and garlic.
2. In a small bowl, mix olive oil, soy sauce and lime juice. Cooked with salt and pepper and pour over the salad. Mix well. Serve on a bed of greens and garnish tiny wedges of tomatoes and olives. Diversity: Can I convert the parsley combined herbs such as parsley, oregano and basil.
Cream of Celery Soup
Serves 7 | Prep Time 10 minutes | Cook Time 20 minutes
Eden Foods Cream of Celery Soup
2 Tbsp Extra Virgin Olive Oil
2 cloves roasted garlic
2 medium onions, chopped
3 1/2 cups celery, including leaves, chopped
2 medium organic potatoes, peeled and cubed
2 cup water/broth
1/8 piece Kombu, 1 to 2″ long, optional
2 cups Unsweetened Soy or Almond milk or more broth
2 tsp fresh dill, chopped
or 1/2 teaspoon dried dill
1 tsp Sea Salt
2 tsp fresh parsley, chopped
or dried parsley
1/4 tsp freshly ground black pepper
Heat oil in a soup pot and sauté onions and garlic for 3 minutes. Add celery, potatoes, water, kombu, sea salt and water. Simmer over a low flame for 5 minutes. Remove kombu and discard, cover pot and simmer another 10 or until vegetables are tender. In two batches, blend ingredients using an immersion blender . Pour back into a pot and add the soy/almond milk, broth, dill, parsley and black pepper. Simmer on low without boiling until hot, about 5 minutes. Serve hot or chilled.
All the rabbis at my table loved this soup and called it exotic!