Monthly Archives: July 2015

Post 156:Here is Tory Avey’s recipe for falafel, and Pancakes with Chia seeds

Take a holiday from meat during the heat

Here is Tory Avey’s recipe for falafel, along with a few variations you can try. Falafel was originally made with fava beans and continues to be made that way in Egypt and other Arab countries, but Israeli falafel is made from chickpeas. This is because many Jews have a medical deficiency called G6PD, which is a hereditary enzymatic deficiency that can be triggered by fava beans. Included an Egyptian falafel recipe variation at the end of the blog if you’d like to try making it that way. It’s greener and spicier than the Classic Falafel.

You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture. I’ve also included instructions for constructing your own falafel pita. As they say in Israel, Bete’avon!


  • 1 pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!

  • 1 small onion, roughly chopped

  • 1/4 cup chopped fresh parsley

  • 3-5 cloves garlic (I prefer roasted)

  • 1 1/2 tbsp flour

  • 1 3/4 tsp salt

  • 2 tsp cumin

  • 1 tsp ground coriander

  • 1/4 tsp black pepper

  • 1/4 tsp cayenne pepper

  • Pinch of ground cardamom

  • Vegetable oil for frying (grapeseed, canola, and peanut oil work well)


  • Food processor, skillet
Servings: 30-34 falafels

Kosher Key: Pareve
  • Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
  • Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  • Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t overprocess, you don’t want it turning into hummus!
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
  • Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  • Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
  • Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
  • Note: if the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won’t hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won’t hold, add 1-2 eggs to the mix. This should fix any issues you are having.

  • Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.


  • Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
  • Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
  • SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
  • HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
  • TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
  • EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
  • After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
  • HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
  • Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
  • Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:
  • Tahini sauce
    Shredded lettuce
    Diced or sliced tomatoes
    Israeli salad
    Dill pickles
    French fries
  • Here are some less traditional add-ons that are also tasty:
  • Sprouts
    Cucumber slices
    Roasted peppers
    Roasted eggplant slices
    Sunflower seeds
    Feta cheese

Vegan Pancakes

Vegan PancakesPancakes usually call for eggs to make them light and fluffy. Making egg-free pancakes usually results in a heavy, dense cake. But with the addition of Chia, you will never suspect they are eggless! A Chia and water mixture makes the pancakes so spongy, light and fluffy-ful. They are a pleasure to eat!


Start your Chia and water mixture first so it will be ready after assembling and blending your other ingredients.

  • 1 1/2 cups all-purpose flour or whole wheat, buckwheat, or any combination of flours you want.
  • 2 tablespoons sugar OR agave syrup
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups water
  • 1 tablespoon oil
  • 1 tablespoon Chia seeds. Mix with 4 tablespoons of water.
    Let sit 10 minutes before mixing into other ingredients.



  • Mix the flour, sugar (if using it), baking powder, and salt into a large bowl. Whisk the water, agave (if using it) and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.

Add the Chia-and-water mixture. Lightly mix into the batter.

  • Heat a lightly oiled griddle over medium-high heat. Don’t set the heat too high or the pancakes will burn before they cook halfway

Post 155: Martin Seligman video on U-tube Positive Psychology and International Klezmer Festival

I hate to bring this up. In case you did not know there are many people who are un-happy. Billions across the globe.

Martin Seligman describes the condition in semi medot terms and offers some habits to develop that will become addictive over time to meet the problem of unhappiness head on.

And to put you in the mood -The Jerusalem International Klezmer Festival

​The best Klezmer artists from all over the world

One of many groups and I don’t have a program
I heard a German group perform in Yiddish Yossele,Yoseele. The song was written in 1923 by Samuel Steinberg and Nellie Casman for a Yiddish Theater production and sung by Casman. It was translated into English by Sammy Cahn and Saul Chaplin, though changed somewhat to get a rhyming scheme. You can hear something close to the original on youtube under the name Mazel Tov Yossel. In any case. The melody was so popular in the 1930’3 that the German’s changed the name.

​July 29-August 4, 2015—International Klezmer Festival
Jerusalem International Klezmer and Clarinet Master ClassesMulti-artist Klezmer performances bringing together the instrumental world and the open spaces of Jerusalem with a wide range of musical cultures and styles from all over the world.
Featuring—singer Yehoram Gaon; international clarinetist—Hanan Bar Sela; international violinist—Mirel Reznik; Klezmer clarinetist—Hilik Frank; IDF Chief Cantor Lt. Col. Shai Abramson; Rafi Biton-“Voices from Heaven” (Kolot Min Hashamayim) Choir; Avrum Burstein and the Jerusalem Klezmer Society; international pan flute player—Constantin Moscovici (Kishinev); international clarinetist—Maestro Helmut Eisel (Frankfurt); international pianist Sebastian Waltz (Frankfurt); international bandoneon player—Raul Jaurena (New York-USA); international clarinetist—Ilan Schul; accordion virtuoso—Emile Aybinder; international saxophonist—Gersh Geller and the Jerusalem Saxophone Quartet; international clarinetist Caroline Hartig (Ohio State, USA)


29/07/2015 Wednesday
20:30 Bible Lands Museum, Nigunim, Tango Klezmer Gypsy and everything in between.

30/07/2015 Thursday
Ben Yehuda pedestrian mall
17:00 Procession March Klezmer Klezmer, Avrum Burstein and Jerusalem Klezmer Association.
19:00 klezmer station compound on the tracks first into the night.
Mirel Reznik, Yechiel Frank, band G’itn Blonds (Croatia) and the participation of many international klezmer artists.

31/07/2015 Friday
10:00 Tour rotate goals in conjunction players and klezmer.
13:45 Dodi towards the bride – the Sabbath, Yeshurun Synagogue Cantor attended byIMG_20150731_144144

IDF Chief Lt. Col. Shai Abramson, Rafi Biton, a chorus of voices from the sky,
Angels choir and klezmer.

Col. Shai Abramson quickly mesmirized his audience.  The Chorus of voices from the Sky had many strong young soloists and the audience was filled with musicians joining the Klezmer event.

01/08/2015 Motzei Shabat

20:00 “the sacred abroad,” yard of Avi-Chai on King George.
Raul Haornh supported by numerous international klezmer artists.
Purchase tickets Beit Avi Chai fund: 02-6215900.
22:00 Tish Saturday card.

The main event: Playing Yerushalmi On the summit of the Mount of Olives, Seven Arches Hotel complex.
Secretary and Moderator: Yoram Gao
Aaron Razel, Hanan Bar Sela and international klezmer artists.
Free shuttle from the parking lot starting at 18:30 Ammunition Hill.
Tickets: during 6226 *

Original recipe makes 2 loaves Change Servings

Zucchini Bread

3 eggs/ 1 egg and 1/2 cup ground flax seed plus equal amount of almond milk

2 cups white sugar/1 cup pureed fruit

1 cup vegetable oil/ half oil half pureed fruit/ almond milk

2 teaspoons vanilla extract/grated carrots

2 cups grated zucchini

1 cup chopped walnuts

1 cup semisweet chocolate chips or 100% chocolate bark grated

1 tablespoon orange zest

2 cups all-purpose flour- spelt or rice or enough to make a sticky mixture

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg


Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Apple nut tofu Zucchini bread

1 cup vegetable oil or 1 cup soy(tofu) sour cream  and 2 Tbsp. Oil
2 cups granulated sugar or puree fruit
Egg replacement equivalent to 2 eggs or 1/2 cup soft silken tofu
3 Tbsp. vanilla
1 1/2 cups white/rice flour
1 1/2 cups whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
4 cups diced apples

• Preheat the oven to 350°F.
• In a large bowl, combine the oil, sugar, egg replacer or tofu, or soy sour cream  and vanilla.
• In a separate bowl, sift the flour, baking soda, and salt. Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed. Fold in the walnuts and apples.
• The batter will be stiff. Pour it into a greased and floured 10-inch tube or Bundt pan.
• Bake the cake at 350°F for 1 hour and 15 minutes.

Post 154: Good News from Israel by Michael Ordman chose Savyatseventy as one of his recommended sites, Another Proud Lady: Mother of Israeli-Arab Zionist Muhammad Zoabi on ‘MasterChef’ Says ‘I am a Proud to be a Zionist’, Anat Admony. “Roasted Eggplant With Tahini Sauce and Herb Salad” Wall Street Journal

Dear Reader, This writer is very proud to share with you that Savyatseventy (Jerusalem blog) is included in Good News from Israel by Michael Ordman as one of his recommended sites.

Another Proud Lady:

Mother of Israeli-Arab Zionist Muhammad Zoabi on ‘MasterChef’ Says ‘I am a Proud Zionist’ (VIDEO)

JUNE 25, 2015 4:03 PM Algemeiner Journal

Sarah Zoabi called herself a "proud Zionist" and said she does not identify with any other flag or country other than Israel. Photo: Screenshot.

The mother of Israeli-Arab Israel supporter Muhammad Zoabi expressed pride in being a Zionist as she appeared as a contestant on the latest season of the popular cooking showMasterChef Israel.

Sarah Zoabi introduced herself to viewers as an “Arab, Muslim, Israeli, proud Zionist” from the northern city of Nazareth. When one of the show’s judges asked her to elaborate on her nationality and beliefs, she said, “I believe in the right of the Jewish people to have their own country, which is the state of Israel, the holy land.”

“I’m sure that the people who hear me will say: ‘what, have you lost your mind? How can you say you are a Zionist?’ I want to say to all the Arab [citizens] of Israel to wake up,” she continued. “We live in paradise. Compared to other countries, to Arab countries – we live in paradise.”

The contestant also elaborated on her loyalty to Israel, saying she doesn’t have “another state” or “another flag” with which she identifies. She added, “With all due respect to [the Arab] nation, this doesn’t imply treason. I never harmed anyone.”

Praising the Jewish state, she said there is no other country where she could receive the same freedoms as in Israel. She asserted that 100 percent of Israeli Arabs would prefer living in Israel over Palestinian rule, if given the choice.

“No one will agree. That’s what I believe,” she said. “It will cost me, I know that. Same way it cost my son. I’m the mother of the Arab boy, Muhammad Zoabi, who’s life was threatened and who faced death threats over his opinions.”

Her son, Muhammad, was forced to go into hiding last summer after he publicly expressed support for Israel. At the time, he published a video online calling for the the return of three Israeli teenagers – Naftali Fraenkel, Gilad Shaer and Eyal Yifrah – who were abducted and murdered in June by Hamas terrorists in the West Bank. He found shelter at the home of an Israeli terror victim in Israel before fleeing to the U.S.

Muhammad resurfaced in January with a post on his Facebook page. He said his need to go into hiding was partially a result of his effort to “show the world the real face of regular Arabs and Muslims who’re simply sick of their leaders’ corruption and unlimited hate.”

Muhammad is a cousin of Israeli-Arab parliamentarian Haneen Zoabi, whose provocative anti-Zionist activism nearly cost her her Knesset seat.

Another Israeli chef makes the headlines:

Anat Admony. “I didn’t want to be labeled.” Though she takes pride in her native cuisine, she felt people in her adopted city didn’t always comprehend the range of influences that shape Israeli cooking. “My mother is Iranian. My father is Yemeni. We had Moroccan neighbors,” the chef offered, enumerating just three of her culinary reference points.

In this, Ms. Admony’s final Slow Food Fast contribution, eggplant, charred until smoky, sweet and soft, is slathered in a sauce made with lemon juice, garlic and tahini, the nutty paste of ground sesame. The crowning touch is a topping of herb salad sharpened with lemon segments and slivers of red chili. The recipe celebrates Israel’s kaleidoscope of cultures, as well as the region’s abundance of fresh produce.

“Eggplant and tahini is the most common thing in Israel,” Ms. Admony explained. Growing up in Tel Aviv, she found the combination in many forms, from baba ganoush, the creamy eggplant-tahini dip eaten throughout the Eastern Mediterranean, to the Iraqi-Jewish fried-eggplant and hard-boiled-egg sandwich known as sabich. Here, she provides a refreshing counterpoint by way of the herb salad, one her mother used to make. “With an Iranian mom, we ate fresh herbs at every meal,” she recalled.

Over the years, with dishes like this one, Ms. Admony has helped to redefine Israeli cuisine for New Yorkers, and certain pairings have translated particularly well. “Tahini is rich, and eggplant loves fat,” Ms. Admony said. “The two just go together.”

—Kitty Greenwald

Roasted Eggplant With Tahini Sauce and Herb Salad

Total Time: 30 minutes Serves: 4

1 lemon, plus 3 tablespoons lemon juice
2 large eggplants, halved lengthwise
¼ cup tahini
¼ cup water
½ clove garlic, peeled
1 teaspoon kosher salt, plus extra to season
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ long red chili, cored, seeded and julienned
Olive oil, for drizzling

1. Use a knife to remove peel and pith from lemon. Cut segments free from membrane and set aside.

2. Place eggplant halves, cut-sides down, in a large nonstick skillet. Cover skillet with aluminum foil and set a second large pan on top so that it presses down on eggplant. Set stacked pans over medium heat and roast until eggplant is completely tender, about 25 minutes.

3. Meanwhile, make tahini sauce: Place tahini, water, 2 tablespoons lemon juice, garlic and a pinch of salt into a food processor. Purée until smooth. Adjust seasonings to taste. Set sauce aside.

4. Make herb salad: Toss cilantro, parsley, mint, chili, lemon segments and 1 tablespoon lemon juice together in a large bowl. Season with salt.

5. Divide cooked eggplant, skin-side down, among 4 plates. Drizzle with olive oil and season with salt, then slather with tahini sauce and top with herb salad.

granola cookies

1 c (100g) instant oats (measured correctly)

¾ c (90g) whole wheat flour (measured correctly)

1 ½ tsp (4g) baking powder

1 ½ tsp (4g) ground cinnamon

1/8 tsp (1g) salt

2 tbsp (28g) coconut oil or unsalted butter, melted

1 large egg, room temperature

1 tsp (5mL) vanilla extract

½ c (120mL) agave

¼ c (40g) raisins

  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill for 30 minutes.

  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

     Granola Cookies ll:

    Ingredients macrobiotic no eggs

    Original recipe makes 24 servingsChange Servings

    • 2 cups rolled oats

    • 3 ripe bananas, mashed

    • 1/3 cup applesauce

    • 1/2 cup raisins (optional)

    • 1/4 cup almond milk

    • 1 teaspoon vanilla extract

    • 1 teaspoon ground cinnamon

    • 25 minutes

    Granola Cookies 111 ( my favorite for diabetics)

    Original recipe makes 24 servings

    • 2 cups rolled oats/granola without sugar with nuts and dried fruit

    • 1/4 cup ground flax seed

    • 1 teas baking powder

    • 1 cup flour preferably cusmine

      1/4 cup almond milk

      1 teaspoon vanilla extract

      1 teaspoon ground cinnamon Table spoon coconut flakes

    • 1 egg 1/8 cup fruit puree or oil

    • Instructions: Mix the dry ingredient. Mix the wet ingredients. Combine to make very sticky mass. You may add more almond milk. Use a falafal maker to make 20gram size flat two inch cookies. Place on pastry paper and bake in 350/200 degree oven for 20 minutes. Turn and brown slightly. If you have a sweet tooth, these have just a hint of sugar


Post 153: Someone that lies, being deceitful, hiding the truth, practice of misleading, trickery, spinning it :Cucumber-Yogurt Soup With Fresh Dill

After the Iran deal:

Someone that lies, being deceitful, hiding the truth, practice of misleading, trickery, spinning it

אחד שמשקר, אינו דובר אמת, מרמה, להונות, לכזב

עס הייבּט זיך נישט אָן און עס לאָזט זיך נישט אויס
es heybt zikh nit on un es lozt zikh nit oys
it doesn’t begin and doesn’t end (the truth)
זה לא מתחיל ולא נגמר
בּאַהאַלטן זיך אונטער אַ פרעמדן מאַנטל
bahaltn zikh unter a fremdn mantl
hiding under a strangers overcoat
להסתתר מאחורי המעיל של אדם זר
ער איז אחד בפה ואחד בלב
er iz ekhod ba’pe v’ekhod ba’lev
he is one way with his mouth and one way with his heart
הוא אחד בפה אחד בלב
וואָס ער זאָגט דאָס מיינט ער נישט וואָס ער מיינט דאָס זאָגט ער נישט
vos er zogt meynt er nit, vo er meynt zogt er nit

what he says he doesn’t mean, what he means he doesn’t say

מה שהוא אומר הוא לא מתכוון, מה שמתקןןנ


הוא לא אומר

Cucumber-Yogurt Soup With Fresh Dill


  • 32 ounces plain low fat yogurt

  • 2 large seedless cucumbers, peeled and coarsely grated (3 cups)

  • 1 clove garlic, peeled and minced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped fresh dill

  • 2 ½ teaspoons kosher salt, plus more to taste or less

  • 2 cups water


  1. Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.

  2. Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.

Post 152: Technion’s TracTech takes top prizes at tractor face off and Fenugreek powder

The Technion team shows off the TracTech at the IQS Tractor Student Design Competition in Batavia, Illinois, July 14 2015 (Courtesy)

The Technion team shows off the TracTech at the IQS Tractor Student Design Competition in Batavia, Illinois, July 14 2015 (Courtesy)

Technion’s TracTech takes top prizes at tractor face off

Israeli team showed extreme ‘professionalism and originality’ with its quarter-scale farm vehicle, said judges in IllinoisBY DAVID SHAMAH July 21, 2015, 4:06 pm

The Technion team shows off the TracTech at the IQS Tractor Student Design Competition in Batavia, Illinois, July 14 2015. The Technion team shows off the TracTech at the IQS Tractor Student Design Competition in Batavia, Illinois, July 14 2015 (Courtesy)WRITER
David Shamah
A Technion team that built a better tractor has won first place in two categories of the International Quarter-Scale (IQS) Tractor Student Design Competition, the world’s biggest engineering and design contest for farm vehicles.

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Participants in the contest have to build a working quarter-scale machine. Said the judges of the Technion team: “Never has a team in its first appearance in the competition shown such professionalism and originality.”

The team’s vehicle, the TracTech, was designed by students at the Techion who study under Professor Itzhak Shmulevich of the Faculty of Civil and Environmental Engineering. The Technion team – the first Israeli team to participate in the competition since its inception 18 years ago – won first place in the platform testing and development category and the quiet platform for environmental conditions category.

The contest is sponsored by the American Society of Agricultural and Biological Engineers, and was established to encourage more engineering students to seek careers as agricultural engineers – an area that industry giants like Caterpillar and John Deere, the top makers of tractors and farm equipment, were having trouble recruiting candidates for. Today, excellence in the competition is seen as a prerequisite for a job in the industry and a ticket to a top job.

The contest was held in Batavia, Illinois, and the final decision was rendered over the weekend.

Vehicles produced within the framework of competition are intended for small agricultural farms and, therefore, must combine the speed and comfort of an all-terrain vehicle with the advantages of a tractor, including resistance to mud and rough terrain and good control at slow speeds.

According to the judges, the TracTech fulfilled both requirements quite well. Teams needed to demonstrate their platform’s motor abilities of drag resistance and durability on a tough obstacle course, working with numerous constraints (using only commonly available fuel and standard, easily replaced tires, for example). In addition, the teams had to show that their platform made sense economically and could be built in accordance with market requirements and on the assumption that 3,000 units would be sold per year.

Work on the project began in November 2014, and involved many individuals and groups in the industry, said Shmulevich. “On the night of May 25, we flew to Illinois, where we had three days to complete the construction of the platform. Those were days of frenzied teamwork, which all the project participants undoubtedly remember as a special professional experience.”

Assisting the team were Eliasaf Becker, an auto mechanics instructor and the lab technician for machine and soil interaction at the Technion’s Faculty of Civil and Environmental Engineering. Helpful individuals at the school’s Center for Research in Agricultural Engineering, the Energy Program at the Technion, and the Institute of Agricultural Engineering, as well as Scania Israeli Ltd and Zoko Enterprises – Caterpillar Israel Ltd., also lent a hand.

“For me this is an extraordinary success,” said Shmulevich, who suggested to students that they develop the TracTech for the contest.

“This is the first Israeli delegation in the history of the competition, and it is important to understand that we competed there with about 30 highly experienced teams, with far more significant support and budgeting. I hope that the successful outcome will lead to the formation of a new team to build another platform in preparation of next year’s competition.”


Fenugreek is a plant. The seeds are used to make medicine.

Fenugreek is used for many conditions, but so far, there isn’t enough scientific evidence to determine whether or not it is effective for any of them.

Fenugreek is used for digestive problems such as loss of appetite, upset stomachconstipation, and inflammation of the stomach (gastritis). It is also used for conditions that affect heart health such as “hardening of the arteries” (atherosclerosis) and for high blood levels of certain fats including cholesterol and triglycerides.

Fenugreek is used for kidney ailments, a vitamin deficiency disease called beriberi, mouth ulcers, boils, bronchitis, infection of the tissues beneath the surface of the skin(cellulitis), tuberculosis, chronic coughs, chapped lips, baldness, cancer, and lowering blood sugar in people with diabetes.

Some men use fenugreek for hernia, erectile dysfunction (ED), and other male problems.

Women who are breast-feeding sometimes use fenugreek to promote milk flow.

Fenugreek is sometimes used as a poultice. That means it is wrapped in cloth, warmed and applied directly to the skin to treat local pain and swelling (inflammation), muscle pain, pain and swelling of lymph nodes (lymphadenitis), pain in the toes (gout), wounds, leg ulcers, and eczema.

The taste and odor of fenugreek resembles maple syrup, and it has been used to mask the taste of medicines.

In foods, fenugreek is included as an ingredient in spice blends. It is also used as a flavoring agent in imitation maple syrup, foods, beverages, and tobacco.

In manufacturing, fenugreek extracts are used in soaps and cosmetics.

Fenugreek leaves are eaten in India as a vegetable.

How does it work?

Fenugreek appears to slow absorption of sugars in the stomach and stimulate insulin. Both of these effects lower blood sugar in people with diabetes.

 Vegan Ice-Cream


  • 1 ½ cups/200 grams raw, unsalted cashews

  • 4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices

  • 6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil

  • 2 tablespoons/28 grams dark brown sugar or less

  • 1 teaspoon/5 grams plus a pinchkosher salt

  • ¾ cup/150 grams granulated sugar

  • ½ cup/80 grams cocoa butter, available at baking supply stores and online

  • 1 cup plus 2 tablespoons/266 milliliters coconut milk

  • ½ cup/65 grams chopped walnuts, toasted (optional)


  1. To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
  2. In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
  3. To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
  4. Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
  5. Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
  6. Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
 Adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O’Neill, Ben Van Leeuwen and Pete Van Leeuwen with Olga Massov, Ecco, 2015

Post 151: “up grader” takes an object that has been discarded and invests an amount and makes it usable, Nigela, a wonder seed

By now, you’ve learned that I am an avid recycler, “up grader”. The sandals in the photo were given to me with a flat sole. 20150727_14595720150728_161923#1

My friend: Ortal Reinish is a leather designer. She offered me  a remnant of orange leather, and I made new laces for my second hand heels. With the new heels the shoes look great!

Nigela Seed in SoupSquash & nigella seed soup


  • 2 tbsp olive oil

  • 1 onion

  • 2 tsp nigella seeds

  • pinch chilli powder

  • 800g squash, peeled, deseeded and cut into chunks

  • 1 potato, cubed

  • 850ml vegetable stock

  • small bunch flat-leaf parsleyMethod

    1. Heat the oil in a large pan, add the onion, then fry until lightly colored. Add the nigella seeds and chili, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
    2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.

    Recipe from Good Food magazine, December 2008

Black seed is a plant. People have used the seed to make medicine for over 2000 years. It was even discovered in the tomb of King Tut.

Historically, black seed has been used for headache, toothache, nasal congestion, and intestinal worms. It has also been used for “pink eye” (conjunctivitis), pockets of infection (abscesses), and parasites.

Today, black seed is used for treating digestive tract conditions including gas, colicdiarrhea, dysentery, constipation, and hemorrhoids. It is also used for respiratory conditions including asthma, allergies, cough, bronchitis, emphysema, flu, swine flu, and congestion.

Other uses include lowering blood pressure, lowering cholesterol levels, treating cancer, and boosting the immune system. You may read that a patent has been issued to cover the use of black seed to improve immunity, but don’t be misled. The presence of a patent doesn’t mean black seed has been shown to be effective for this use.

Women use black seed for birth control, to start menstruation, and to increase milk flow.

Black seed is sometimes used in combination with cysteine, vitamin E, and saffron to ease the side effects of a chemotherapy drug called cisplatin.

Some people apply black seed directly to the skin for joint pain (rheumatism),headache, and certain skin conditions.

In foods, black seed is used as a flavoring or spice.

How does it work?

There is some scientific evidence to suggest that black seed might help boost the immune system, fight cancer, prevent pregnancy, and lessen allergic reactions by acting as an anti histamine, but there isn’t enough information in humans yet.

Post 150: Keep your dog out of the drinking fountains and Sprouted Lentil Burgers with Tumeric

I took this photo at 7:30 A.M. in Independence Park. Perhaps it is not clear, I man is leading his dog to drink fro the water fountain.


 In the photo below the man and the dog are sneaking away. As yo can see, there are no others in the park.


True, it was a hot day, but this was not acceptable. The next day, I “caught” a woman doing the same thing. me and the British lady almost got into a brawl. Me: Do you give your dog water from your tap at home?

She:(No response)

Me:This faucet is for humans, for the public.

She: No, it’s for animals too.

Me: So bring a bowl.

She: My dog and I even shower together. Me: Yes, when you wash an animal, you’ll get so wet you have to be in the shower and that’s the price you pay.

What can I say, she wouldn’t bring her dog to drink in a London Park!

Monday, 21 December 2009

Dogs and the Law in Israel

When I was in Mercaz Klita, someone tried to persuade me to take their dog as there was a problem of jealousy with their new baby. Some months later when I moved out of Mercaz Klita once again I was asked to take care of a dog on two occasions. At the time I did not know nor had anyone told me the laws of owning or caring for a dog. The truth is that according to Torah, one is not permitted to own any dangerous creature, of which some dogs are included.This post has been prepared for us by Tzvi Szajnbrum, Attorney at law

Since the subject of owning a dog in Israel is not well known to the public, I would like to provide some basic concepts about owning and maintaining a dog in Israel.
As you may already know, implementing these laws and regulations is not an easy task and in spite all the good will and efforts, many of the regulations are not well implemented.
The law and the practice:
The main problem is when a dog’s owner is sued. When sued he will be the one solely responsible to explain why he didn’t follow the rules (which are almost impossible to accomplish). The cases when the dog’s owner is not found guilty when his dog attacks another person are so rare I can’t even recall one case.
The law provides that every dog over three months old must have a valid license. License fee payment will be given after vaccination against rabies and marking the dog with a microchip under his skin.
The license is valid for one year. If a dog changes owners, it is mandatory to re-license the dog.
The law provides that the Secretary of Agriculture may demand that a dangerous dog be licensed for third party insurance against bodily injuries and property, but such an obligation is not set as a legal regulation. Municipal veterinarian doctors may refuse to give or renew a license at his discretion, for various reasons including offenses committed by the dog or the dog’s owner.
If the license was canceled, the dog’s owner must hand over the dog within 24 hours to one of those stipulated by law such as a protected facility determined by the local authority.
National Registration Center:
A National Registration Center was established by the Ministry of Agriculture, and it includes the dog’s details.
The Registration Center will have registered biting dogs and the registration of owners holding two or more biting dogs. The Municipal Veterinary doctor needs to report to the registry center dogs that have been marked by him, given or revoked licenses, and if an aggressive dog was brought to his attention.
Holding (owning) a dog:
A dog’s owner must keep the dog in his yard. The yard must be marked with a sign: “Watch out for the Dog”. The fine for ignoring this regulation is 3,000 shekels. When in a public place the dog must be held by a leash by a person who can control the dog. The maximum leash length for a “normal” dog, determined by regulations of 2005, is up to five meters. If a dog is defined as “dangerous” then the limit is two meters and they must be muzzled even at home if a child under the age of 16 years is present.
Taking possession of a dog – Detention by the authorities:
If the dog has no valid license or is being held because of non-compliance of the regulations, the municipal veterinarian doctor or inspector is allowed to catch the dog and move him to a municipal detention location. The owner can then turn to the authorities and ask to have the dog returned to him within ten days of receipt of notification of detention. According to the considerations of the municipal veterinarian doctor, he can issue a license or cancel or prescribe conditions for the dog that broke the regulations. If not contacted, the municipal veterinarian doctor may give the dog to the security forces or another organization. If this is not possible, then the doctor may order to have the dog put to sleep, with the expenses will falling on the dog’s owner.
Dangerous dogs:
Which dogs are considered dangerous?
– A dog over the age of three months who bites and has caused bodily injury or damage;
– A breed that is considered dangerous;
– A breed that the Minister, with the approval of the Knesset Finance Committee, has stated is a dangerous breed;
– A cross breed of dangerous dogs;
– If there are physical attributes and behavior of a dangerous dog.
When preparing a list of dogs declared dangerous in Israel, two characteristics of dogs were taken into account: the degree of aggressiveness and extent of damage he might cause. Eight species of dogs are considered “dangerous” by law:
1. American Staffordshire Bull Terrier (Am staff)
2. Bull Terrier
3. Duguay Argentine (Dogo Argentino)
4. Japanese peafowl (Tosa)
5. Staffordshire Bull Terrier (Stapp English) (Staffordshire bull terrier) (Staffie)
6. Pitt Bull Terrier
7. Brazilian filet (Fila brasileiro)
8. Rottweiler
Holding a dog without a valid license and allowing the dog to go outside the yard – is liable to six months in prison. Holding a dangerous dog in violation of the regulations or gives false information on essential issues about the dog – is liable to one year in prison.
The law prohibits breeding dangerous dogs in Israel. One must spay or neuter a dangerous dog before the age of six months. If authorization is given not to spay or neuter due to life-threatening danger to the dog, the dog must be prevented from mating.
There are around a quarter of a million dogs signed up with the authorities and around five thousand of them are considered “dangerous dogs”.

Lentil Sprouts are delicious. You have to be patient . The do last a long time. Mine are in the jar below.


Sprouted Lentil Patties

Looking for a high-protein meal after your workout? Pair these Sprouted Lentil Patties with vegetables and rice or quinoa for a complete plant-based meal.

Ingredients List:

  • 1 tsp coconut oil

  • 4 cups sprouted lentils

  • 1 red onion, diced

  • 1 carrot, diced

  • ½ bunch cilantro, chopped fine

  • 1 Tbsp fresh ginger

  • 1Tbsp fresh turmeric


  1. In a frying pan, heat 1 teaspoon coconut oil and sauté onion, carrot, turmeric and ginger 5 -7 minutes or until tender.

  2. Combine onion mixture with lentils, cilantro and salt in a food processor and process until a pureed.

  3. Form mixture into a desired size and shape. Fry patties in coconut oil for 4-5 minutes a side depending on size.


Post 149: Poem Mozart and The Joy of the Yiddish Word by Yakov Glatshteyn and Delightful Lentil Salad inspired by Victoria Batayev

This post was written last week:

I am very sad today. Part is due to the fact that we are in the nine days.

?A Word Dancing in the Dark?: Jacob Glatstein.

Jacob Glatstein (1896–1971) was a Polish-born American poet and literary critic who wrote in the Yiddish language. His name is also spelled Yankev Glatshteyn or Jacob Glatshteyn. Imagine his life one hundred years ago.

Early life (Wikipedia)

Glatstein was born August 20, 1896, in Lublin, Poland. Although his family identified with the Jewish Enlightenment movement, he received a traditional education until the age of 16 and an introduction to modern Yiddish literature. In 1914, due to increasing anti-semitism in Lublin, he immigrated to New York City, where his uncle lived. He worked in sweatshops while studying English.

All this he accomplished on his own. He started to study law at New York University in 1918. He worked briefly at teaching before switching to journalism. He married in 1919.


In 1920, together with Aaron Glanz-Leyles (1889–1966) and N. B. Minkoff (1898–1958), Glatstein established the Inzikhist (Introspectivist) literary movement and founded the literary organ In Sich. The Inzikhist credo rejected metered verse and declared that non-Jewish themes were a valid topic for Yiddish poetry. His books of poetry include Jacob Glatshteyn (1921) and A Jew from Lublin (1966). He was also a regular contributor to the New York Yiddish daily Morgen-Zhurnal and theYiddisher Kemfer in which he published a weekly column entitled “In Tokh Genumen” (The Heart of the Matter).

Glatstein was interested in exotic themes, and in poems that emphasized the sound of words.

He traveled to Lublin in 1934 and this trip gave him insight into the growing possibility of war in Europe. After this trip, his writings returned to Jewish themes and he wrote pre-Holocaust works that eerily foreshadowed coming events. After the Second World War, he became known for passionate poems written in response to the Holocaust, but many of his poems also evoke golden memories and thoughts about eternity. I find the poems humorous and bold. He has flipped the positions of Jews and Gentiles. And Jews only want to see beauty.

Glatstein died November 19, 1971, in New York City.


I dreamed that the gentiles crucified Mozart and buried him in a pauper’s grave.

But the Jews made him a man of God and blessed his memory.

I, his apostle, ran all over the world, converting everyone I met, and whenever I caught a Christian I made him a Mozartean.

How wonderful is the musical testament of this divine man!

How nailed through with song his shining hands!

In his greatest need all the fingers of this crucified singer were laughing.

And in his most crying grief he loved his neighbour’s ear more than himself. How poor and stingy – compared with Mozart’s legacy – is the Sermon on the Mount.

(Translation by Ruth Whitman.).

The Joy Of the Yiddish Word

O let me come close to the joy of the Yiddish word.

Give me whole days and nights of it. Bind me, weave me into it, strip me of all vanities.

Let ravens feed me, I’ll live on crumbs.

A broken roof, a hard bed.

But give me whole days and nights of it. Don’t let me forget the Yiddish word for a single moment.

I’m becoming harsh and commanding, like the hand of my livelihood.

Capons and champagne indigest my time.

The Yiddish word lies garnered, but the key rusts in my hand.

Logic steals away my understanding.

O sing, sing you self towards naked austerity.

The world becomes fat in your bed. There’ll soon be no place for either of us.

The Yiddish word, loyal, silent, is waiting for you. And you sigh in a burning dream:

I’m coming, I’m coming.

(Translation by Ruth Whitman.)

In Smoke

Child’s play.
It strains my eyes.
And you—
In your mother’s great chair,
like a little girl,
a little tot.
Can you bear my cigar smoke,
with your little red tongue stuck out?
Laugh at me,
until the black house becomes smoke,
until we waltz in smoke,
soar with it—
A hundred red tongues stuck-out
at me, a great fool
with half-squinting eyes.
Your pink dress stripped away
from your little white neck.
A sea of whiteness.
in your great chair
you become a tiny dot
engulfed in smoke.
You disappear
before a great fool
with squinting eyes.


From You to You

For hours on the silent bridge, they walked.
He crossed over to her—
such stillness only makes her face more clear.
How long has he looked into her eyes,
drawing out of the moment’s silence
a million hard words?

May the past years gather on your gray head and mine.
Ten years we set out to wander
this long road from you to you.
My youth’s restlessness lies stranded between
one lighthouse and the other,
on the long, winding path, from you to you.

What I bring to you is not just love—
the desire for your clever heart.
What I bring to you is a blank statue,
clumsy tribute for my longing.
Clever heart, engrave it with my words!


In the Dark

Fireflies light the corners of my house.
Lit lights on little faces in the corner of
my house.
They extinguish the corners of my home.
So there are no corners, no little faces.
Only open mouths and—
the flow of thin, silk-threaded speech.
There is no speech.
Water flow.
Gold in sun.
Words riding rich melodies on golden
Language nesting in my mind, entwining my thoughts.
So a word plays with a shadow on the wall,
becomes broken in—
voice of glowing sun and cold moon.
Black window.
Deathly window.
a word dancing in the dark
and soon
like a child’s red balloon popping
on the damp window pane,
where not long ago
the sun set.


— Poems by Jacob Glatstein, translated by Brian Diamond

Brian Diamond has an MFA in creative writing from Arizona State University and an MA from California State University, Northridge. His poetry has appeared in such literary journals as Sycamore Review, DMQ Review, Los Angeles Review and The Drunken Boat. He currently teaches writing and literature at American Jewish University.

Read more:


Delightful Green Lentil Salad/changes from Victoria Batayev

This wonderful colorful salad is easy to make. It refreshes and satisfies your palate on a hot summer day as well as cold winter one.

2 cups sprouted lentils, washed

Small piece of kombu diced

5 cups of water

1 tsp sea salt or omit

2 tbsp sesame oil

2 cups button mushrooms, washed and quartered

3 cloves of garlic, sliced

1 bunch broccoli , washed and sliced

1 red bell pepper, sliced in thin half moons


1 cup minced curly parsley


Place lentils, kombu, sea salt and water in a steamer. Covered,  and cook over boiling water 1 minutes. Add water if needed while cooking. Lentils should get soft but not creamy and mushy. With a slotted spoon remove them from the pot into a designated water salad bowl. The lentils are crisp.

Warm up the oil in a stainless steel skillet. Add mushrooms and sauté for 1 minute. Add bell pepper and continue stirring for another 4 minutes. Add garlic and broccoli rabbe. Stir for 2 minutes. Sprinkle a few drops of tamari and continue to cook for another 2 minutes. Vegetables should get crisp and crunchy but should not release too much juice. Quickly remove them onto a plate and let cool down.

Mix lentils with the vegetables and parsley. Serve warm or chilled. To my taste, i would serve the lentils raw.

Post 148: A Call to Retreat to the Ghettos by Yankev Glatshteyn Apple Crumble a la Victoria Barayev

How did I come to know about Brian Diamond the translator of Yankev Gladshstyeyn? There are a series of benches across from my building. The local second hand bookstore chooses to discard books to the bench closest to his shop.. Others follow suit….

When I see an old book, I take it home and look at the the contents. The particular book, that intrigued me is The Story of Yiddish Literature, by A.A. Roback (1940) Pub. Yiddish Scientific Institute. The age, the title, publisher, all unknown to me as was the prior owner J.A. Jaffe. Many times children dredge out their relative’s apartment and  the book may have just been discarded. The poetry of

Yankev Gladshstyeyn is mentioned in the book.

Professor Diamond, the translator, teaches in California. He has translated many Yiddish poems and I hope to hear more details of his work from him.

A Call to Retreat to Ghettos by Yankev Glatshteyn

No. 14. Good night, world Good night, wide world, big stinking world. Not you but I slam shut the gate. With a long gabardine, with a fiery yellow patch, with a proud stride, because I want to, I’m going back to the ghetto. Wipe away, stamp put every vestige of conversion. I roll around in your garbage – praise, praise, praise, – hunchbacked Jewish life. Damn your dirty culture, world. I wallow in your dust even though it’s forsaken, sad Jewish life. German pig, cutthroat Pole, Romania, thief, land of drunkards and gluttons. Week-kneed democracy, with your cold sympathy-compresses. Good night, electrified arrogant world. Back to my kerosene, candle shadows, eternal October, candle stars, to my crooked streets, humped lanterns, my sacred pages, my Bible, August 1938. my Gemorra, to my backbreaking studies, to the bright Yiddish prayerbook, to law, profundity, duty, justice, – world, I walk gladly towards quiet ghetto light. Good night. I’ll make you, world, a gift of all my liberators. Take back your Jesus-Marxes, choke on their courage. Croak over a drop of our christianized blood. For I have hope, even if He is delaying, day by day my expectation rises. Green leaves will yet rustle on our sapless tree. I don’t need any consolation. I’m going back to my very beginnings, from Wagner’s pagan music to melody, to humming. I kiss you, disheveled Jewish life, I cry with the joy of coming back. (Translation by Ruth Whitman.)

Apple Crumble a la Victoria Barayev

1 ½ cups gluten free rolled oats

1 ½ cups flaxseed meal

1 cup coarsely chopped walnuts, almonds, or pecans, or a mixture of all

½ cup dried currants

½ tsp sea salt

½- ¾   cup corn oil or cold pressed safflower oil

½ cup maple syrup or rice syrup

1 tsp vanilla




10 medium apples washed, peeled, and quartered

2 cups raspberries rinsed

1-2 cups apple juice

1-2 tbsp kuzu diluted in a little cold water

pinch sea salt


Place the apples,  juice and salt in a pan. Bring to a boil on a medium flame, cook on low for 10 min. and add the kuzu. Stir until thick. Add raspberries and turn off. Remove into a pyrex dish.

Place the oats, flaxseed meal, nuts, currants and salt in a large bowl. Add the oil and vanilla and rub into the mixture. Add the  sweetener in a bowl and mix in with a fork.  Sprinkle over the fruit. Bake in a preheated oven at 350 for about 25 min. or until nicely browned.

Post 147: Israeli Enginuity, taking a post barrier to parking and changing it into an umbrella support :Toasted Grain Pilaf

Israeli Ingenuity

The camera isn’t crooked. The street, Rechove Shatz is ona hill. The engineers have placed the tiles perpendicular to the direction of the hill. This helps to prevent slipping on ice. Yes Israelis are ingenious: taking a post barrier to parking and changing it into an umbrella support.




Toasted Grain Pilaf


Traditionally a Middle Eastern pilaf is made with white rice, but here we use a healthful grain, toasting it first to bring out its flavor, and mixing in aromatic vegetables to create a delicious, more nutritious dish.


2 cups millet, quinoa, amaranth, barley or a combination
1/8 teaspoon curry powder (optional)
4 cups chicken stock or vegetable stock (more, as needed)

1/2 cup boiling purified water
1/2 cup shredded zucchini
1/2 cup shredded yellow summer squash

1/4 cup chopped scallions or green onions
Salt to taste


Toast the millet (or other grains) in a large saucepan set over low heat, stirring it constantly until it turns a light brown color, less than 1 minute. Stir in the curry powder until it is blended in. Remove from heat and let cool for 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat, cover, and simmer with reflector underneath. Check after 20 minutes. If the stock has boiled away, add a little more. Cook until the millet has absorbed all the liquid, about 25 minutes in all. Can be baked in the oven at 200C. I add additional nuts and dried fruits.