Haddadi is a unique alternative treatment and educational center for women in Cancer therapy and after treatment.
They are offering a Psycho-oncology supplementary educational program for therapists.
At Hadadi – the Center for the Breast Cancer Survivor
Treating a woman grappling with breast cancer requires an understanding of specific processes for confronting cancer. These processes concern the type of disease, anxiety and post trauma and occur throughout medical treatment and after.
In order to treat the woman appropriately and effectively the therapist needs to fully understand these special aspects, especially those unique to breast cancer.
Hadaddi is starting a series of educational supplements that will highlight the special aspects of dealing with cancer, particularly breast cancer.
The first session is Timeline of breast cancer treatment and its emotional consequences.
The session will be led by
Rochie Schitskovsky-Ivker, founder and executive director of Hadadi
Revital Katz-Yekutiely, psycho-oncologist, head of therapy at Hadadi
The program will take place at Hadadi-the Center for the Breast Cancer Survivor
10 Levi St., Baka,
Tuesday, February 11 th, 9: 00-12: 00
Please RSVP by phone or e-mail:
Tel: 072-243-2333 Hadadi.israel@gmail .com
Hadadi, The Center For The Breast Cancer Survivor
10 Levi St., Jerusalem, Israel
Tel: 972-72-243 2333
To donate: http://www.hadadi.org/donate.html
To like our Facebook page: https://www.facebook.com/pages/Hadadi-The-Center-For-The-Breast-Cancer-Survivor/183734748327369
To see the video of Hadadi: https://www.youtube.com/watch?v=fTmmZiKLXTo
Stuffed Grape/Kale/Spinach/Leaves with my modifications
Yaprakes De Parra.
Reprinted with permission from Sephardic Flavors: Jewish Cooking of the Mediterranean (Chronicle Books).
Stuffed grape leaves are a culinary classic throughout Greece, Turkey, and most of the Middle East. They have long been favored by Sephardic Jews, as they can be prepared ahead of time and served on the Sabbath. Rice-stuffed yaprakes are generally offered cold, while most meat-filled leaves are served warm.
Give yourself enough time ti brine the Kale.
Brining Kake: To use instead of grape-leaves
The following uses (from Chowhound), one bunch of kale, that I washed and cut into thin strips. Can be left in strips large enough to roll. Split the stocks in half and cut them into 2 inch bites. Heat 1 quart of water and add 1/2 cup of Kosher salt and 1/4 cup sugar, Stir to dissolve. Poured the mixture into a large container and add a little more then a quart of ice cubes to chill the water down. Add the kale to the container. Stir well, then weigh the kale down with a small bowl so the kale is submerged. Cover and place in the frig over night.
24 hours later drain the brine off and rise the kale. You will see it is tender and wonderful to eat. It is not salty. The Brine helps break down the cells of the kale in the same way a brine can make tough meat tender. But this takes time. I think the next time I will let it stay in for 48 hours.
My comment: I would skip the brining altogether when using kale or spinach. Another surprise was that it is not necessary to start with uncooked rice. I used cooked rice and cooked Organic Thai Rice noodles, that were shreaded ( Ha Sadeh), rice and noodles in equal proportions.
The shreaded noodles helped keep the roll together.
I still have filling left and will use it in grape leaves that were purchased at Yash in Givat Shaul ( Vili Pod) OU Hechshir.
Directions for stuffing brined leaves from the jar, or blanched kale or spinach with with tough center stringy part removed:
To make the filling, warm the olive oil in a sautee pan over medium heat. Add the onions and sautee until tender and translucent, about 10 minutes. Add the garlic and sautee for a few minutes longer. Add the drained rice to the sautee pan along with all of the remaining ingredients. Stir well and remove from the heat. I soaked the currents in hot water and used that drained water to reconstitute the crushed dry garlic.
Lay out some of the grape leaves on a work surface, shiny side down. Snip off the stems with scissors. Place a teaspoon or so of the mixture near the stem end of a leaf. Fold the stem end over the filling, fold in the sides, and then roll up the leaf into a cylinder. Do not roll too tightly, as the rice expands during cooking. Repeat until all the filling is used.
Place the filled leaves, close to each other and seam side down, in a single layer in a wide saucepan. Pour the olive oil, lemon juice, and hot water to cover over them. Place 1 or 2 heavy plates only slightly smaller than the diameter of the pan on top of the leaves to weight them down. Make sure that the leaves are just covered with liquid, adding more hot water, if necessary.
Bring the liquids to a boil over medium heat, cover, reduce the heat to low, and simmer gently until the filling is cooked, 35 to 40 minutes. Remove from the heat, uncover, and remove the plate(s) so that the stuffed leaves can cool quickly.
Using a spatula, transfer the filled leaves to a platter. Cool to room temperature before serving. (They can be transferred to a container, covered, and refrigerated for up to 1 week; bring to room temperature before serving.) Accompany with lemon wedges and a bowl of yogurt. This is an excellent dish to prepare in advance for a crowd. It is cooked on a low flame making it easy to walk away from.
I mixed the kale also with black beans, red bell pepper, quinoa and a nice dressing. My veggie friends love it.
I hope this helps.