1 medium carrot, diced
1 cup chopped onion
3 Tbsp butter
1 small clove crushed garlic
1/4 cup sunflower seeds (raw, unsalted)
3/4 cup raw cashew pieces
salt/pepper to taste
1 stalk chopped celery
TO MIX IN LATER
2 cups ricotta cheese
1/4 cup raisins or currants
1 cup chopped apple
juice from 1 lemon
2 Tbsp Tamari
1 Tbsp honey (optional – I didn’t use this…)
1) Parboil the cabbage in a kettle of water 10-15 minutes, or until outer leaves are easily removable. Remove the 1st 12 leaves (I didn’t because the cabbage’s outer leaves were in good condition). Make sure the cabbage is cooked well enough so leaves will not break when rolled, but no so well that they disintegrate. If you can’t get enough large-enough-to-stuff leaves from one cabbage, parboil two. Save cabbage insides to use for another dish (I made veggie broth).
2) Melt butter/olive oil in large sauce pan. Saute vegetables, nuts and seeds (all items from “for saute” list) until onion is transparent and nuts roasted. Drain. (I did this the night before, and re-heated it the day of the brunch.)
3) Combine “to mix in” ingredients with sauteed vegetables. Mix it all well.
4) Place 3-4 Tbsp filling near the base of each cabbage leaf. Roll tightly, folding insides. Place on a buttered sheet (or pyrex dish) and brush with extra butter. Cover and bake until heated through (about 25 minutes at 325*F). (I forgot to cover them, they came out slightly browned…and quite tasty.)
Optional: serve topped with yogurt or sour cream, on a bed of rice.
I chose to make wild rice with a store-bought cilantro pesto sauce, very subtle.
Another great example is traditional Mexican cooking, where you have your beans, your corn tortillas, and your squash. It’s interesting because corn tortillas have a fairly high glycemic index, meaning that they put a lot of sugar all at once into our bloodstream. But when you eat them with beans, it actually lowers the glycemic index, so the sugar isn’t absorbed so fast. If you look at traditional recipes from around the world, so many of them already have prescriptions for these healing food combinations. They are perfect prescriptions.
Four Principles of Wholesome Nutrition
According to Dr. Pickering, one of the most important factors when it comes to healthful eating is to make sure you’re eating foods that are in season. Your constitution changes with the seasons of your local climate, and eating local foods when they’re in season is a natural way to harness that intrinsic relationship your body has with the Earth.
Seasonal foods will typically be at their cheapest when they’re in season, and will be readily available in most stores and farmers markets. Dr. Pickering’s food combining guide1 can also help you determine which foods are in season, in addition to how to combine them for optimal health.
Next, Dr. Pickering advises eating foods that are indigenous to your area. Eskimos, for example, are not going to reap the same nutritional rewards from watermelon as someone living in the American South where watermelons grow naturally. The climate itself makes nutritional demands on your body.
Third, you also want to select foods according to the type and amount of physical activity you’re involved in (an office worker, for example, will not benefit from the diet of a triathlete), and lastly, you want to choose foods according to your body’s digestive chemistry. As a side note, albeit an important one, Dr. Pickering also points out the importance of your thoughts.
“Your thoughts, you see, help to govern chemistry,” he explains. “When you sit down to eat, it’s crucial to not talk about problems at the dinner table; talk about joyous things just because it gives you a chance to get together [with each other].”
Recent research has even confirmed that if you want to make your food taste better, and more thoroughly enjoy the experience of a meal, perform a ritual first. One of the most rewarding rituals you can do before a meal is to stop and give thanks for your food.
Not only might this make your food taste better, but also people who are thankful for what they have are better able to cope with stress, have more positive emotions, and are better able to reach their goals. People who give thanks before they eat also tend to eat more slowly and savor the meal more so than those who do not, lending a natural transition to mindful eating, which has a direct and beneficial impact on digestion.
Why Food Combining Matters
Wayne is probably best known for promoting the importance of food combining. If the food you eat is not digesting properly,not only can painful gas, heart burn, acid reflux and other stomach problems arise, but your body will also be deprived of critical nutrients.
The short definition of digestion is: you put food or liquid into your mouth, swallow it, and then your body breaks these molecules down into a size it can absorb. What your body doesn’t use is excreted as waste. These are the four processes listed above—digestion, absorption, assimilation and elimination. But food is actually broken down in a number of different areas, including in your mouth, stomach, and the first and middle sections of your small intestine, called the duodenum and jejunum respectively. Furthermore, you have two kinds of digestion:
Mechanical (chewing and churning) digestion
Food combination takes into account the area and complexity of digestion of each food, to ensure it goes through your entire digestive system with ease. Dr. Pickering explains:
“There’s only one food that chemically breaks down in the stomach and that’s protein. Proteins require pepsin, a very highly acidic [enzyme] in conjunction with hydrochloric acid. But the hydrochloric acid doesn’t have the ability to break the food down. It just sets the medium for the concentration of the amount of pepsin that’s poured into the stomach to digest whatever food that’s in there. The intelligence of this human body is phenomenal.”
There are three primary categories of food: proteins, carbohydrates, and fats. Proteins, again, begin their digestion chemically in your stomach. Carbohydrates are divided into two categories: fruits and starches. While fruits pass through your digestive system with relative ease, starches require three levels of breakdown; the very first stage is in your mouth. That’s why it’s crucial to carefully chew starchy foods.
According to the rules of food combination, you do not want to mix proteins and starches in the same meal. This means, no bun with your hamburger, no meatballs if you have pasta, no potatoes with your meat… Why is that? Dr. Pickering explains:
“Starches require an alkaline digestive medium to digest. If you put your fist in your stomach while it’s digesting steaks and all that, chances are, you wouldn’t have a hand anymore. The acid is intense… When you mix them both together – an acid-type of food and an alkaline – basic chemistry shows that they don’t digest. They neutralize. Then what happens? If the food is not digesting… it’s going through your body [undigested], throwing it into all kinds of turmoil.”
The Three Commandments of Food Combination
Dr. Pickering lays out three basic commandments of eating that he recommends you not deviate from:
No proteins and starches at the same meal, as they neutralize each other and prevent proper digestion of either food. To ensure proper digestion of each food, wait two hours after eating a starch before eating protein. And wait three hours after eating protein before eating a starch.
No fruits and vegetables at the same meal. Fruits are either a single or double sugar, whereas the starches are a triple sugar. Fruits mechanically break down in your stomach, but chemically, they don’t break down until they reach the third and fourth stage of your digestive system, which are in your small intestine. Starches, again, are broken down in three different stages, starting in your mouth.
According to Dr. Pickering, this is also why it’s crucial to not eat dessert after a meal. When you do, it gets trapped in your stomach with all that other food, where it starts to rot as it’s not being chemically digested there. Therefore, eat fruit 30-60 minutes before dinner. The same applies if you want to eat another piece of fruit. Acidic fruits, such as lemons for example, also do not combine well with starches. Lemon and banana is but one example of a combination that is sure to lead to gastrointestinal upset…
Many people consider tomatoes a fruit, yet it’s commonly added to salad. Dr. Pickering classifies tomatoes as a “fruit-vegetable,” because even though they don’t have the sugar like most fruits, they’re still an acidic fruit-vegetable. As such they’re okay to combine with other vegetables. He suggests the following recipe for an excellent salad:
“Any kind of vegetable that has seed in it; for example summer squash, zucchini, eggplant, cucumbers, bell peppers, and okra—those are all fruit-vegetables. Your tomatoes go well with those. And since lettuce and celery have a neutral effect, as far as the breakdown of food, the celery and the lettuce combine very well with all of that. You can also add avocados.”
“Eat melon alone, or leave it alone, or your stomach will moan.” In short, melons do not digest well with other foods and will frequently cause problems unless consumed by itself. 2.
According to Dr. Pickering, the amount and sequencing of the foods you eat can also make a difference. He recommends the following eating schedule:
Morning meal: The least concentrated foods, in the greatest amount. Ideal food choice: fruits
Middle of the day: More complex foods, but in a smaller amount than your first meal. Ideal food choice: starchy carbs
Evening: The most concentrated foods, but in the least abundant amount. Ideal food choice: protein. Again, the greatest amounts of the least dense foods, i.e. fruits, are best eaten early in the day. Then, for lunch, eat a smaller amount of denser, more complex carbs, followed by a small amount of protein—the densest meal—in the evening.
Two small pineapples or 2 cups pineapple in can
3 tablespoons salad oil
1 3/4 pounds chicken breasts boned/or or tempeh soy (30 grams or 2 cups dry)
1 clove garlic, minced or pressed
1 medium size onion, thinly sliced
1 medium size green or red pepper, seeded and cut in thin strips
about 4 cups hot cooked rice (or omit)
fresh cilantro 4 sprigs , optional
The Sweet and Sour Sauce
1/4 c sugar/fruit juice
1/4 c vinegar/orange juice
2T fresh minced coriander or dry
1 T soy sauce
1 T wine
1/2 t. ground/fresh ginger
1/4 teas salt
1/4 hot pepper ( or less)
1/4 cup vegetarian (Pareve) broth or chicken soup mix
4 t. cornstarch/arrowroot/ (add at end)mixed with liquid above
1 Marinate sliced tempeh in broth over night and bake in hot over (250 degrees. Turn so strips are toasted well. The video has the tofu hydrated and used in the stir fry. I changed this step.
2 .Add onion, garlic and pepper to hot oil and cook for two minutes.
3.Start the sauce by combining the cold broth with the thickener gradually.
4.Add the rest of the sauce ingredients and keep stirring
5. Add to the simmering components stirring gradually as to not clump the thickener, Simmer and serve with the cilantro.
I was playing a game the other day, in which you have to come up with fruit that starts with every letter of the alphabet. Apple, banana, cherry…. and that is about where I hit a blank. My epic failure at this game made me do some research and what I discovered was a whole world of delicious looking fruit that I had never even known about! I was completely shocked to find that there are actually hundreds of different types of fruit (no need to include them all as omissions in the comments), most of which I had never even heard of. This list is not to rank the fruit, but rather just to inform you about them. The only fruit on this list I consider ranked is No: 1, as it deserves the spot, in clearly being the coolest fruit on the planet. How many of these exotically delicious fruit have you tried?
Pear Apple or as is called in Israel Tapugas (apple-pear). My son-in-law just brought some for us from a Cedushat Shvit shop in Geula, which is deliberate on following the laws of Shmittah. Since these fruits have special Kedusha, being grown in Israel during Shmittah, we make a new fruit blessing and eat ALL the fruit. Whatever remains we allow to decompose and we put that into the compost bin on my roof. The stem can be tossed because it is not intrinsic to the fruit. But I compost it anyway. This is only an introduction; AN ASIAN PEAR salad will appear in September. These tapugas are small because the crop is new on the scene in the past year or two.
Sugar Apple-freeze by lining chunks on a baking sheet and plunk into soda.
Cherymoya, or custard apple, is a deciduous plant found in the high lying mountainous areas of South America. The fruit is vaguely round and is found with 3 types of skin – Impressa (indented), Tuberculate (covered in nodules) or intermediate (a combination of the first two). The flesh inside the skin is very fragrant, white, juicy and has a custard like consistency. It is said that the fruit tastes like a combination of banana, passion fruit, papaya and pineapple. Mark Twain said in 1866 “ the most delicious fruit known to men, cherimoya”
Platonia or Bacuri is a large tree (reaching 40m) found in the rain forests of Brazil and Paraguay. The fruit become the size of a orange, and have a thick yellow peel which oozes a yellow latex when pressed. Inside there is a sticky white pulp, wrapped around several black seeds, which tastes pleasant and has a sweet and sour flavor.
Cocona fruit is another tropical fruit found in the mountainous regions of South America. It grows on a small shrub, and can miraculously grow from seed to fruit in less than 9 months, after which the fruit will take another 2 months to ripen. The fruit is a berry and comes in red, orange or yellow. It has a similar appearance to tomatoes, and is said to taste like a mixture between tomatoes and lemons.
Breadfruit is a large tree, in the mulberry family, found native to the Philippines and all the islands in Southeast Asia. The fruit is similar to bananas, as they can be eaten raw when ripe, and cooked when unripe. The ripe fruit is soft and sweet, while the unripe fruit is harder and starchy, which is where it got the name breadfruit from, as it tastes similar to freshly baked bread when cooked.
Duku or lungsat are two very similar fruits found throughout Asia. They come from the same family, look and taste identical, with one difference. The skin of the lungsat contains a latex substance, which is not poisonous, but causes the skin to stick slightly to the fruit, whereas the duku has no latex and the peel is removed with more ease. Inside, the fruit has 5 segments, some of which has bitter seeds inside. It is a very sweet fruit and can be prepared in a number of different ways, including being canned in syrup or being dried like raisins.
Safou is an evergreen tree found in the humid tropical forests of Africa, as far south as Angola, and as far north as Nigeria. The fruits are also known as African pears and are oblong dark blue to violet fruits up to 14cm in length, with pale green flesh inside. These fatty fruits have been said to have the ability to put an end to starvation in Africa, as 48% of the fruit is made up of essential fatty acids, amino acids, Vitamins and triglycerides. The have estimated that a one hectare plantation would be able to produce 7-8 tons of oil, and all parts of the plant can be used.
Jabuticaba, or the Brazilian grape tree, is a very strange plant native to the South Eastern parts of Brazil. What makes this plant so strange is that it fruits from its trunk. No, I did not make that up, and no the picture has not been photo shopped. Initially, yellowish white flowers will appear all over the trunk and main branches, these flowers will then turn into fruit, about 3 – 4cm in diameter. Inside the thick purple skin is the soft gelatinous flesh of the fruit, along with 1 – 4 black seeds. The fruit is sweet and can be eaten as is or made into a wine or liqueur. Unfortunately, the fruit does not keep long when off the tree and will start to ferment after about 3 or 4 days.
Rambutan is an odd fruit that looks like a furry strawberry from the outside, and much like a lychee on the inside. It is native to South East Asia, but has been spread and a smaller “wild” version can be found in Costa Rica, where it is called a Chinese sucker. The fruit is an oval shape and about 3-6 cm in diameter. Inside the slightly hard, but easily peal able skin, you can find a soft fruit that tastes slightly sweet, with a possible sour tinge.
Noni, otherwise known by many different names around the world, including the great moringa, Indian mulberry, dog dumpling and pace, is related to the coffee bean plant and is native throughout South East Asia and Australasia, but is cultivated throughout the tropics. The tree carries fruit throughout the year and the fruit tend to have a very pungent odour when ripening (also known as the cheese fruit or vomit fruit). Despite the smell, the fruit is high in fibre, vitamin A, protein, Iron and calcium, and is the staple diet on many Pacific Islands. The fruit can either be cooked into a stew or eaten raw with salt.
The Marula is a deciduous tree native to Southern and Eastern Africa. The distribution of the tree throughout Africa, follow the migratory patterns of the Bantu people, as it was an important source of food, and they planted more trees along their way. The green fruit ripens and turns yellow, the white flesh inside is succulent and has a very distinct flavor. After falling off the tree, the fruit will start to ferment and these draw in animals, like elephants and baboons, for a slightly alcoholic treat. The fruit is also used to make a popular liqueur called Amarula, which can be found at any duty-free liquor store at airports.
Salmonberrys are native to the west coast of North America, stretching from midway through Alaska, all the way down to California. They are found in moist forests and create dense thickets. The fruit looks similar to raspberries, but are more orange in color. They are sweet when eaten raw, but are often processed into juice, wine, candies and jams.
Salak fruit, also known as the snake fruit, comes from a species of palm native to Indonesia. These fruit grow at the base of the palm, and gained the name snake fruit from their red brown, scaly skin. The skin is easily removed, and inside are 3 white, sweet segments that each contain a large black inedible seed. When eaten, the fruit have a slightly acidic but sweet flavor, and the consistency of apples.
Bael, wood apple or stone apple is a species native to India, but found throughout Southeast Asia. Bael is a smooth fruit with a woody peel that is colored yellow, green or grey. The hard, woody, outer peel is so hard that it has to be cracked with a hammer. Inside is an aromatic yellow pulp with several hairy seeds. The flesh can be eaten either dried or fresh. From the fresh fruit, a juice called sharbat can be made, adding water, sugar and lime juice to the pulp. It takes just one large fruit to make 6 liters of sharbat.
The Star apple is a fruit native to the low-lying areas of Central America and the West Indies. The underside of the evergreen leaves shine with a golden color from a distance, and the tree carries small white to purple flowers with a sweet fragrance. The fruit is round, purple and has a thick, latex filled skin. If the fruit is cut horizontally, a clear star pattern can be seen in the white purple pulp. The fruit is delicious fresh, with a intense sweet taste.
Star fruit or carambola is a fruit tree native to the Philippines, but can be found throughout Southeast Asia, East Asia, South America, Florida and Hawaii. This fruit has five ridges running down its length, which when cut sideways, makes the star pattern after which it is named. The fruit is rich in Vitamin C, and Antioxidants. The fruit turns a bright yellow when ripe, has a waxy skin and the entire fruit is edible, juicy and crunchy and they are very prevalent in Israel.
The horned melon, also known as African cucumber or jelly melon, is an annual vine native to Africa, but can now be found grown in California, Australia, New Zealand and Chile as well. When ripe, the melon has a thick spiky yellow outer skin, with bright green, jelly like flesh. The flesh is often compared to the taste of a banana, with the texture of the seedy part of a cucumber or tomato. The thick skin can be eaten and is a good source of vitamin C and fibre.
Pitaya, or dragon fruit, is a cactus fruit that can be found throughout Asia, Australasia, North America and South America, even though they are believed to be native to Mexico originally. There are two main types of pitaya, the sour types, typically eaten in the Americas, and sweet types found across Asia. The fruit comes in 3 different color varieties, Labelled as red, yellow and Costa Rican pitayas. The “red” fruits are generally a bright magenta color on the outside, with yellow flesh. The Yellow Pitaya is yellow inside and out, and the Costa Rican pitayas are magenta on the outside and the inside. They smell deliciously fragrant and most have a sweet flavor similar to a kiwi fruit.
The miracle fruit, or sweet berries, is a very strange berry native to West Africa. What makes the fruit strange and miraculous, is miraculin (a sugar substitute), which is found in large quantities in the fruit, combined with a glycoprotein. The fruit itself does not contain a lot of sugar, and tastes only mildly sweet but when eaten, the glycoprotein binds to the tongues taste buds, which, for about an hour after eating the fruit, distorts any other taste into sweetness. With that effect you could technically eat a lemon, and it would taste like a ball of syrup. Although the definite reason for this occurrence is not fully understood, it would seem as if the miraculin distorts the shape of the sweetness receptors in the tongue so that they pick up on acid instead of sweetness. The sweetness receptors on your tongue then transmit to the brain to taste sweetness when they come in contact with any acidity. In the 70s attempts were made to commercialize and sell the fruit as a diet aid, as it has the potential to turn any meal sweet, without affecting your calorie intake. These attempts were shattered when the FDA declared it a food additive, due to pressure from sugar companies who could foresee big losses in profits. In the last two years the berries have been making a comeback, by being the guest star of many tasting parties in the states. The berries are dried and exported, and the party guests each have one and then taste all kinds of common foods to experience a new taste sensation with every bite.
There is also a lot of discussion of whether one should eat fruit that is not home-grown. As you can see from the choices below, our variety in Israel is beyond, beyond!
Roasted Papaya with Brown Sugar
These fruits can be served as a dessert, or as a side dish in place of roasted squash. We like to use Solo papayas for their petite size; if you use Mexican ones, quarter them instead of halving. Per serving: 109 calories, 0 g fat, 0 mg cholesterol, 28 g carbs, 9 mg sodium, 1 g protein, 4 g fiber
PHOTOGRAPHY: JAMES BAIGRIE
SOURCE: MARTHA STEWART LIVING, JANUARY 2005
2 tablespoons light-brown sugar or omit and use fruit juice
1/4 teaspoon ground ginger
2 medium Solo papayas (14 ounces each), halved lengthwise and seeded
1/4 teaspoon cayenne pepper
1 lime, cut into 4 wedges
Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
Sprinkle each serving with a pinch of cayenne. Serve with lime wedges. I was told that these taste like vegetables. Very good for stabilizing blood sugar.
ISRAEL21c chose this “salad” of a dozen top Israeli-bred fruits and veggies. Look for many more in your local market. Really, the above “exotics” are to make a “Shehechianu” and not for everyday consumption.
1. The Galia melon, released to the market in 1974 by breeders Zvi Karchi and Anneke Govers, became a multimillion-dollar hit internationally. A descendant of Ha‘Ogen, Galia has succeeded so spectacularly, Paris says, because it looks, smells and tastes good. All those factors contribute to enticing people to try the fruit and then come back for more … and more. Volcani licensees went on to develop additional offshoots of the Galia that are popular worldwide. I have NEVER had a Galia melon in Jerusalem that was not delicious.
2. Orangetti spaghetti squash, now the only spaghetti squash sold in Israel, was the first hybrid Israeli vegetable grown in the United States under its own name. Its intense orange color (as opposed to its pale yellow cousin) makes it better looking, better tasting and richer in beta-carotene and other antioxidants. Paris began developing Orangetti in 1979 and it was released in 1986.
3. Ben Dor Fruits & Nurseries’ nectarine-mango is heart-shaped with a smooth peel. The fruit took 10 years to perfect and went on the market in Israel, the UK and South Africa in June 2012. Ben Dor also breeds hybrid stone fruits such as the plumegranate (a pomegranate-colored plum), the lemon-shaped lamoon plum, the pita peach and many others.
4. The pomelitgrapefruit-pomelo (pummelo) hybrid is another Ben Dor innovation. Marketed overseas as Sweetie, this juicy fruit is sweeter and less acidic than a grapefruit, smaller than a pomelo and much easier to peel. Plus, the pomelit has been proven to lower blood cholesterol and enhance anti-oxidant activity in the body.
5. Angello, the first seedless bell pepper in the world, won the Fruit Logistica Innovation Award in 2012. The development of the mini seedless red pepper began six years ago at the Israeli seed company Zeraim Gedera. For now it’s grown only in Israel and Spain, and as it hits the world market additional varieties in other colors are soon to follow.
6. The Black Galaxy tomato was introduced to international markets in early 2012 but had already won high acclaim in its native Israel. The dark salad staple was developed by Technological Seeds DM using a pigment derived from blueberries. Black Galaxy not only looks exotic but also contains higher concentrations of vitamin C than garden-variety tomatoes.
7. Goldy zucchini squash was developed by the Volcani’s Harry Paris and released in 1983. “It’s still the best-looking yellow zucchini out there, and still selling 30 years later,” he says. Goldy is popular in major markets abroad, and its bright yellow color makes it less moist and more flavorful than similar squashes. Paris recommends frying slices like cutlets, or using Goldy in quiches and other cheese dishes because it’s never runny.
8. Nano Watermelon — sweeter than the original, a slightly different color and no heavier than three kilograms (6.6 pounds) – is a recent new product resulting from three years of development by Origene Seeds CEO Dr. Eyal Vardi. Hishtil Nurseries and Itay Gal, a farmer from Moshav Ein Yahav, raised the first ones as a test, and the melon was a hit.
9. Another Hishtil innovation is the mini basil tree, a novel solution to the problem of the herb’s naturally short shelf life. By grafting two types of basil plants together, Hishtil got a hardy strain that grows a sturdy trunk and leafy aromatic leaves. It can grow outdoors in warmer weather and be brought inside during winter.
10. TableSugar acorn squash, released by Volcani in 2007 and commercialized by Origene Seeds, takes the “bland” out of this hardy vegetable. It has twice as much sugar as regular acorn squash, is half the size, and has a black-green skin that boosts its shelf life and flavor. Its roasted chestnut taste has made TableSugar extremely popular. Says Paris, who spent 12 years developing it: “Buy a lot in July, then keep it in the fridge for a few months so the starch turns into sugar. They just get sweeter with age.” And it won’t get the powdery mildew disease that afflicts many squashes.
11. Handsome cluster (Truss) tomatoes common in Europe, North America, Japan and Israel were made possible by the introduction of shelf-life-extending genes from Hazera Genetics in cooperation with BonTom, the vegetable breeding and research group at the Hebrew University. BonTom scientists are also behind other major tomato advances, including the sweeter and longer-lasting cherry tomatoes that debuted in the 1990s and became the standard worldwide.
12. The Anna apple — developed by Volcani horticulturist Ephraim Slor and named after his daughter — is a Golden Delicious-style fruit for cultivation in areas where winter temperatures rarely drop to freezing. Most apple varieties need that winter chill to thrive, but Anna ripens in the early summer and grows beautifully in hot climates such as Egypt, Indonesia, southern California and southern Texas for Israeli growers.
I’ll be talking about pepper and the call for proposals for using the 2,000 year old pool in Independence park in this post
“Jerusalem’s ‘Central Park’. Literally.”
Reviewed March 2, 2012
This is the largest park in the centre of Jerusalem. The eastern part is built on a late Crusader and Moslem cemetery, which was mainly cleared after 1950. It was cleared based on the Religious decision of the then Grand Mufti of Jerusalem, Haj Amin al-Husseini, who permitted a major part of the cemetery to be cleared so he could build his Orient Palace Hotel on the site (across Agron St. from the park, in 1931; presently restored and enlarged as a Waldorf Astoria Hotel and Residences).
There is a superb late Crusader tomb monument in the area, near to the huge Mamilla pool, itself part of the Jewish Second Temple period water system to supply water to the city and the Temple sacrifices. (You need a lot of water to wash down the area after all those sheep, cattle, doves, and oxen have been sacrificed). It would make a great outdoor swimming pool – it must be more than Olympic size!
On Mondays and Thursdays, many visitors to Jerusalem who’ve brought their sons to celebrate Bar Mitzvas at the Western Wall, come here to have a BBQ. More than once, as I’ve gone by, I’ve wished a happy family ‘Mazal Tov!’ and been invited to share a delicious meal of lamb or chicken on the grill.
Mamila pool: A Call for ideas from the Jerusalem Municipality-sure cut up the park to advertise Eden Water Company
A call to submit ideas to develop the area of the Mamilla Pool in the Harry Wilf Garden (Independence Park)
8/4/2015 10:00 AM
The Jerusalem Municipality, through Eden―The Jerusalem Center Development Company Ltd. (“Eden”), invites members of the public to submit their suggestions on how to develop the area of the Mamilla Pool. Cash prizes will be awarded for the best submissions.
I have been keeping a secret. I have been studying Arabic with my friend Nechama, who has under her belt 30 years AGO of a prior year of College level Arabic. That’s one year in a quality Mid West College in an Arabic English milieu. OKay, it was at the University of Wisconsin and my friend has language agility in spite of being geographically challenged, ( being a child of Wisconsin).
When people hear that I study Arabic, many comment, “Why?” My usual response is that Arabic is spoken by 20% of the Israeli citizenry. However, I now have a rabbinic basis for the absolute need (not in so many words) to study Arabic, using the words the revered Sham Ma Shmuel. The following points are gathered from his commentary on the parshat Teizte in Divarim.
Yesterday, at my daughter Yehudis Golshevsky the Parsha ha Shavuah was discussed from the Rav’s writings. She began with a moshul: A king hired some workers and sent them into his orchard and kept the wages in the orchard secret and did not disclose them to them so that they would not forsake the work for which the wages were small and do only the work for which the wages were great.
After the workers came out of the orchard they were paid according to where they worked. The king said, ‘It is a white flower tree; its reward is half a gold piece.’
To a second worker the king said, “That is a pepper tree; its reward is one gold piece.
He asked a third, ‘ Under which tree did you work?’ The worker said, ‘Under this one.’ The king replied, “That is an olive tree; its reward is 200 zuzim.
The amount to be paid the later workers became ingredients in a hierarchy of labor.
The king said to them, ‘If I had let you know, how would the whole orchard have been cultivated?
It is not God who makes the commandments difficult, but man’s moral weakness (Sefer Chasidim 567).
If the rewards of the mitzvah were revealed for sure if there was a greater reward for this command, I will do it, and because there is only a small reward for that command, I willnot do it.’ What has G-d done. … Even so, G-d has not revealed the commandments, except for two — one the heaviest of the heavy, the other, the lightest of the light, viz. Exodus 20: To honor one’s parents and to send off the mother bird. Every Mitzvah has an effect on Klal Ysrael. What does my speaking to an Arab Israeli lady have to do with this? It has everything to do with it. When I ask an Israeli Arab lady, “How are you”, and she smiles and replies, I am fulfilling the mitzvah of kindness.
I just heard about The First Center Dedicated to Israeli Soldiers in the Old City of Jerusalem
Offering state-of-the-art, contemporary space for inspirational programming in an ancient setting
Sunday at Maureen Kushner’s Celebration of Women’s Hallel.
I received the following invitation:
RoshChodesh Miracle Elul Hallel for Women Hallel will be led by the amazing
Rachel Rubin accompanied by wonderful Gila on violin
Special added treat ‘Jewish Melodies around the World’…after Hallel and’seudah’…performed by 7 grandmothers and great-grandmothers on xylophone, keyboard, flute, guitar, cello, etc playing Yiddish, Ladino, Hebrew and Arabic and Ashkenazi songs
‘LeChaim’ for our new ‘Kallah’ Chana Yaffee
Sunday. August 16 10:30 am sharp
4 Mazkaret Moshe(corner Carmel)
blue door…off Agrippas, across from Marzipan Bakery For more info…0524754492
Bring ‘Tehillim’ and musical instruments
The group started to gather at 10:00 A.M. on one of the hottest days of the summer. Every cat and creepy thing had found a comfortable shady place.
“Please, O Lord, save us; Please, O Lord, make us successful”(Tehillim, 118:25), in a special way, saying the first part twice, and then the second part twice
Chana Yaffee Rounding out the sound. What a radiant bride!She sang:
“Kol ha’olam kulo
Gesher tzar me’od….
lo lefahed klal.”
“The whole world
is a very narrow bridge
And the main thing to recall –
is not to be afraid.
The minhag practise in Yerushalayim is for women to refrain from doing laundry, sewing and knitting on Rosh Chodesh.One of the reasons cited for this is that as a reward for the women in the Midbar not acquiescing to remove their jewelry to be used in the formation of the Egel HaZahav (the golden calf), they were given each Rosh Chodesh as an exclusive Yom Tov for them. (Tur quoted in Mishna Berura Siman 417:3). Although it’s not obligatory, it is praiseworthy, and a Mitzvah to increase the quantity and quality of the food and drink at one’s meal on Rosh Chodesh. (Shulchan Aruch Siman 419:1 and Mishna Berura S”K 1)Scrupulous people have the custom to add an additional food item to their meal on Rosh Chodesh, which isn’t there on a regular day, to ensure that it is noticeable that this day’s meal is special. (Mishna Berura Siman 419:2 and Aruch HaShulchan Siman 419:2) from:http://halachafortodaycom.blogspot.com/search?q=rosh+chodesh
I am very sad to report that Jerusalem is not the the holy place we thought it to be. It is being parceled out piece by piece.
Justice, Justice is not a whim of the corrupt
Without it disaster will erupt.
It is an absolute that proper government cannot refute.
Righteousness, righteousness, is the heavenly pursuit. By Evelyn Hayes
I will translate the Hebrew with the help of Nechama Wells: Violence threatens Jerusalem’s Shabat.”244 businesses are open on Shabat in Jerusalem, the Holy City. May G-d have mercy upon us. An additional 16 movie theaters opened in Jerusalem, this Shabat. G-d have mercy!
All of Israel in it’s masses, those who tremble before the fate of the Holy City.
Should we be silent? Our protest will be heard on the Sabbath Day Torah Portion Re’eh, Rosh Chodesh Elul 5775….Sabbath desecrations are increasing at a fearful and threatening pace.
In the end Jerusalem will become a condemned city, a city that has been lead astray.”
We read Oliver Sack’s thoughts on Shabat: And now, weak, short of breath, my once-firm muscles melted away by cancer, I find my thoughts, increasingly … on what is meant by living a good and worthwhile life — achieving a sense of peace within oneself. I find my thoughts drifting to the Sabbath, the day of rest, the seventh day of the week, and perhaps the seventh day of one’s life as well, when one can feel that one’s work is done, and one may, in good conscience, rest.
Ultra orthodox Jewish boys stand in front of so-called Pashkvilim; black-and-white news posters which replace newspapers on the main street like the one below posted three blocks from my home at the entrance to an ultra-orthodox area with many Synagogues.
We who cherish the Shabat are sad to see these posters put up by Charedim. Why are they the only ones who speak out? May we as one people bring peace and light again to our city.
This past Friday I attended the weekly service held outside a restaurant that is open on Shabat. The restaurant is on Rechove Shatz. I saw a family watching the service. I walked over to them and introduced myself. They were a family from Dallas Texas staying for two weeks in an apartment on Rechove Narkis. They had been drawn to the beautiful singing and took a walk, stopping to see Jews, like themselves, gathering to observe the Shabat, something they would never expect to see in Dallas or in any other large city where Orthodox Jews hold services. Soon, one of the members of the minyan inquired in Hebrew about the origins of the family sitting on the edges of the crowd. It wasn’t long before that family and two others, one from close to Eilat and one from Tel Aviv, (incidentally, six doctors and scientists in the group total) and a bunch of children were invited to hear Kiddush at Odad Levinsohn’s home in the courtyard and to stay for diner.
Odad told the Carlebach story of Yossele the miser. According to the general outline of the legend, the richest Jew in Kraków in the 17th century was Yossele the Miser. He was known by this title because in the community he was reviled for his stinginess and refusal to contribute to tzedakah (charity) despite his great wealth. When the Miser died, the townspeople who long despised him refused to bury his body for several days. Out of scorn, they eventually buried him in the back of the cemetery, an area normally reserved for paupers and other societal outcasts. Within a week of the Miser’s death, strange occurrences began to unfold in the town. All the poor began beseeching the local rabbi for money because the weekly allowances they had regularly been receiving from an anonymous benefactor had ceased arriving. Eventually, the rabbi realized that Yossele was the source of these charitable donations and in fact, the notorious miser was a great Tzadik (righteous man).
Immediately, the rabbi commanded the entire town to converge on Yossele’s grave and beg for forgiveness. And on the tombstone which read “Yossele the Miser,” the rabbi added the word HaTzadik—the Righteous One.According to the story, the rabbi involved was the famed sage Yom-Tov Lipmann Heller, who requested to be buried next to the Holy Miser. This is understood as the reason why the grave of the venerated Rabbi Yom-Tov is found at the back of the Remuh Cemetery next to Yossele today. This is not the end of the story.. to be continued.
I chose the following recipe as a metaphor of Jerusalem. Take a lowly onion. Under the right set of circumstances, it will become a flavorful delight. Same holds true for Israel. May we forget out differences and respect our essence.
3 pounds cipolline onions, stem and root ends trimmed
1/2 cup chicken stock or canned low-sodium broth
1/2 cup water
3 tablespoons unsalted butter/OLIVE OIL
1 tablespoon white wine vinegar
1 tablespoon sugar
1/4 cup Cognac
1 cup pitted prunes (6 ounces)
40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar)or fresh from the market
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
Bring a large saucepan of water to a boil. Add the onions and blanch for 30 seconds. Drain in a colander under cold running water. Slip off the papery skins and pat the onions dry.
In a large, deep skillet, combine the vegetable stock with the water,oil, vinegar and sugar. Cover and bring to a boil. Add the onions, cover and cook over moderately low heat until crisp-tender, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are covered with a deep-golden caramel, about 30 minutes longer; add a few tablespoons of water as the liquid evaporates.
Add the Cognac, prunes and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the onions, garnish with the parsley and serve.
The caramelized onions, prunes and chestnuts can be refrigerated overnight in a baking dish. Rewarm in a 325° oven, adding a few tablespoons of water if necessary. Garnish with parsley just before serving.
Dont waste time peeling cipollini individually, the way you would large onions. First, blanch them in boiling water for about 10 seconds. Drain, rinse in cold water and drain again. Trim off the roots and the skins should slip off easily. You can also simply soak the onions in warm water for about half an hour to get the same loosening effect.
I originally received this notice: I left our apartment at 6PM, anticipating that there would be no public transportation to the Old City. I arrived in time for the dedication. The ceremony spilled over with the high security. White cloth was draped around the entire periphery and sharpshooters were set up on all the roofs. Iwas able to take the photos while standing inside my friend’s apartment. No one was permitted outside. Police came to our door to gain access to the roof.
The women began their prayers at the Kotel at 10 PM. I understand that 500 women gathered,
Two events were planned for the same place and same time. The Tehillim was postponed until after the Sefer Torah dedication.
at the Kotel for our beloved Hennie
Wednesday, August 12, 8:00 – 9:30 pm
Rabbi Mordechai Machlis and Rebbetzin Hennie are the Avraham Avinu and Sarah Imenu of our generation. They have hosted over 400,000 people in their home for over 35 years on Shabbat …serving 3 delicious homemade meals made by Hennie and her beautiful daughters with a smile… watching them cook and prepare for Shabbat in their tiny kitchen is an inspiration to behold…and there is always more than enough food for everyone… all those BIG pots and pans bear witness to the warmth and sanctity of Hennie’s kitchen…and to see hundreds of people eating and singing and rejoicing and sharing ‘Dvar Torah’ at their Shabbos ‘tisch’ in their humble apartment is a wonder..
Yes… our Hennie is this most amazingly beautiful tzeddekas ..filled with kindness and compassion and understanding and so much love ….as soon as you meet her you feel she is your very best friend,…and she is and will be forever……and she has thousands of ‘best friends’ all over the world.
And now our precious Hennie, Henna Rasha bat Yitta Ratza,
needs all of us to comfort her and to to pour out our hearts in prayer and to gently storm the gates of Heaven for a speedy and complete ‘refuah schlema.’
We love you Hennie…we are with you…we are here for you…we need you…your husband and children and grandchildren need you.. all your ‘best friends’ need you…the lost and lonely need you.. and ‘Klal Israel’ needs you.
So everyone please join us and bring your Tehillim…
meet at the Kotel water fountainby the women’s section 8 pm
A ceremony was held on Wednesday at the Kotel in which 75 Torah scrolls were dedicated in the memory of the 75 soldiers killed in Operation Protective Edge. In attendance were thousands of onlookers and the families of the fallen, President Reuven Rivlin, Chief Rabbis, Rabbi David Lau and Rabbi Yitzhak Yosef, Defense Minister Moshe Yaalon, chief of staff Gadi Eisencott, Shin Bet chief Yoram Cohen, and others.
Most of the Torah scrolls survived the Holocaust in a basement in Romania, and were then moved to a location, thanks to a large contribution made by Jews in the Diaspora. The torah scrolls will not stay at the Western Wall, but will be transferred to the synagogues across the country. One book will remain at the Western Wall.
During the solemn ceremony, the president, defense minister and other officials wrote the last letters in the scrolls, along with the families of the fallen. Rivlin spoke and said, “I am writing to honor the sanctity of the Torah scroll. The Jewish people chose the Torah to commemorate the death of our loved ones. These scrolls constitute our true identity. The Torah of the Jewish people has marched with alongside us in high and low, good and bad. The Torah accompanied us in our wanderings in exile and in our redemption. From it we drew strength and faith “.
“Our sons who were killed on the altar of the homeland remain as eternal letters. These scrolls are our identity, they are a symbol of continuing life. The nation continues to grow and flourish. An eternal symbol of a nation that has returned to its country, revived its language, and set up a magnificent country. A nation that does not forget, nor will it ever forget, its loved ones, “said Rivlin.
Defense Minister Moshe Ya’alon also spoke and said ‘We are still in our War of Independence. We are surrounded by countries, entities and organizations which do not accept our existence here, or the existence of a national home for the Jewish people, and we are forced to fight back against those who seek to destroy us. We will not compromise our security, and will not allow illusions to dictate the agenda. We will work intensely for the safety of Israel’s citizens, and we will lay our hands on the terrorists and their dispatchers, anytime, anywhere. ”
Yehoram Gaon sang at the ceremony while the scrolls were brought out one after another, with special covers, carried by police officers, Border Guard officers and soldiers.
The 75 Sifrei Torahs are lined up along the three arches
By: ZOA Staff
August 12, 2015
Obama Apparently Lied to U.S. Public: Accepted Iran’s “Right” To Enrich While Demanding It Cease Enrichment
A report from the Middle East Media and Research Institute (MEMRI) has apparently brought to light the existence of a secret letter revealing that the Obama Administration secretly approached the Iranian leadership in 2011, offering to recognize Iran’s alleged right to uranium enrichment — a right that does not exist under the Nuclear Nonproliferation Treaty, which Iran signed — in return for Iran negotiating a resolution of the Iranian nuclear issue.
If true, this means that President Barack Obama brazenly lied to the American public when his Administration continued stating, after that date, that the U.S. demand an end to Iranian uranium enrichment activities.
Thus, when, on April 7, 2012, President Obama’s National Security Council spokesman, Tommy Vietor, said that “Our position is clear: Iran must live up to its international obligations, including full suspension of uranium enrichment as required by multiple U.N. Security Council resolutions,” he was deceiving the American people.
This report is apparently true and if so, the conclusion is inescapable — President Obama brazenly lied and knowingly misled the American public on this vital matter.
These secret negotiations also contradict President Obama’s words on July 14, 2015, when he announced the nuclear deal signed with Iran saying that the U.S. had just spent “two years of negotiations” with Iran, when, in fact, it appears the Obama Administration began negotiations as early as 2011, not in 2013 as indicated in his speech.
According to MEMRI, which translated portions of various statements by several senior Iranian leaders in the Iranian media (the newspapers Tasnim and Iranand the websites Leader.ir, Irannuc.ir), the Iranian Supreme Leader, Ayatollah Ali Khamenei, said in a June 23, 2015 speech that the Obama Administration made the approach in 2011 through Oman’s Sultan Qaboos, who told the Iranians that the Americans said, “We want to solve the nuclear issue and lift sanctions within six months, while recognizing Iran as a nuclear power.”
Hossein Sheikh Al-Islam, an advisor to Ali Larijani, the Speaker of the Majlis, the Iranian parliament, specified that the 2011 letter came from then-Senator John Kerry, who was at that time head of the Senate Foreign Relations Committee but who was also acting as an unofficial envoy on Iran for President Obama. Iranian vice president and top negotiator, Ali Akbar Salehi, said that Secretary Kerry, while still a senator, had been appointed by President Barack Obama to handle the nuclear contacts with Iran.
Various senior Iranian figures from Ayatollah Ali Khamenei down have disclosed that a 2011 letter from now-Secretary of State Kerry was sent to the Iranians via Oman, stating that the U.S. was offering to recognize Iran’s rights regarding the nuclear fuel enrichment cycle in return for Iran sitting down and negotiating a resolution of the nuclear issue. This was followed by secret meetings of Iranian and U.S. officials and Iran issuing four demands, including that the U.S. recognize Iran’s right to uranium enrichment; that the deal must close the Iranian nuclear dossier; and that the issue of the possible military dimensions of Iran’s past nuclear activities be “resolved.”
ZOA National President Morton A. Klein said, “This report is apparently true and if so, the conclusion is inescapable — President Obama brazenly lied and knowingly misled the American public on this vital matter.
“The accounts of this secret diplomacy provided by MEMRI are so detailed that they lend credence to the report.
“If the accounts are true, then, in a sense, the public negotiations since 2013 have been a charade. When these public negotiations commenced in 2013, President Obama had already agreed to Iran’s ‘right’ to uranium enrichment.
“Not only that, but he was deceiving American allies regarding America’s resolve to stop Iranian enrichment, not least America’s most reliable ally in the Middle East, Israel.
“No country is subject to such great, indeed existential, danger from Iran as America’s greatest ally, Israel, yet it was not consulted, it was kept in the dark.
“Even without this new revelation, we have already learned that we are unable to trust President Obama’s word when it comes to Iran. He promised to do many things, yet, with the Iran nuclear deal signed last month in Vienna, he didn’t fulfill a single one of them, including:
“President Obama’s demand that Iran dismantle its centrifuges! — dropped.
“His demand that Iran shutter its plutonium facility at Arak! — dropped.
“His demand that Iran shutter its underground nuclear facility at Fordow! — dropped.
“His demand that Iran accept ‘anywhere, anytime’ inspections — free, unfettered and unannounced inspections of all suspected nuclear sites! — dropped.
“His demand that Iran fully account for the military dimensions of its past clandestine nuclear research and development programs! — dropped.
“His insistence that non-nuclear sanctions imposed on Iran for its role in international terrorism and abuses of human rights remain firmly in place! — dropped.
“His forcefully proclaiming that he would not deal in the nuclear agreement with any non-nuclear issues, like human rights abuses, the hanging of gays, releasing four innocent Americans from Iranian prisons, terrorism! — yet agreed to lift bans on Iran’s purchasing conventional weapons and missiles several years down the line.
“In light of all these apparent lies and deceptions — most recently falsely claiming in his speech at the American University that this nuclear deal ‘permanently’ prevents Iran develop nuclear weapons — how can we trust anything President Obama or Secretary Kerry say about this Iran deal, especially since we know nothing of the secret side deals made, which Secretary Kerry says he hasn’t even read.
“How could they have concluded a final deal with Iran when Secretary Kerry says he hasn’t even read the secret annexes?
“President Obama and Secretary Kerry have lost all credibility on this issue.”
Catering for four vegetarians, on Shabat, try this Moroccan vegetable platter. So easy and went down like a treat. Chickpeas, cherry tomatoes, carrots, chopped apple, sweet potato, asparagus, cauliflower, moroccan spice mix and topped with warm pine nuts. She served it with a dressing made from herbs and olive oil. Its a keeper.
1 large sweet potato
6 3/4 tablespoons Moroccan spice mix
1 green apple
2 large carrots
1 can chickpeas washed and drained
1 bunch mint roughly chopped
½ cup kale roughly chopped
1 bunch asparagus
1 bunch cherry tomatoes left on the vine
½ cup pine nuts
6 3/4 tablespoons plain Greek yogurt
Heat your oven at 200°C
Chop your sweet potato in half and dry bake for 30 minutes.
Slice the carrots lengthways, and place them on another tray, along with roughly chopped cauliflower and asparagus spears. Pour a small amount of olive oil and lemon juice mixture over the top and sprinkle with Moroccan spice mix. Put them in the oven and bake everything for another 25-30 minutes.
Coarsely chop the mint, green apple and kale and set aside.
Take your vegetables out of the oven, replace with a tray of pine nuts. Bake on high for 2-3 minutes till the nuts are golden then remove from the oven.
Start composing the dish by layering the greens with the apple, roasted vegetables, one can of washed and drained chick peas and pine nuts. Place the roast sweet potato on top; add a bunch of cherry tomatoes and the asparagus to the side.
Mix 5 tablespoons plain Greek yogurt with ½ cup olive oil and 2 tablespoons of the Moroccan seasoning. Add the juice of half a lemon and stir.
Spoon the dressing over the top of the platter and serve.
SO WHAT’S IT ALL ABOUT?For now, it’s only available for communities in Britain or Australia
THAT SUGAR FILM is one man’s journey to discover the bitter truth about sugar. Damon Gameau embarks on a unique experiment to document the effects of a high sugar diet on a healthy body, consuming only foods that are commonly perceived as ‘healthy’. Through this entertaining and informative journey, Damon highlights some of the issues that plague the sugar industry, and where sugar lurks on supermarket shelves. THAT SUGAR FILM will forever change the way you think about ‘healthy’ food.
The film features guest cameos from the likes of Stephen Fry, Isabel Lucas and Brenton Thwaites, interviews with Gary Taubes, Michael Moss and Kimber Stanhope plus a rocking soundtrack including Depeche Mode, Peter Gabriel and Florence and the Machine.
But we are looking to do so much more than just the film. Our aim with this website is to provide a place of learning, inspiration and action. In the months ahead, we will provide opportunities to screen the film at schools, make available a study guide we have developed that incorporates interactive activities using the film and soon to be released ‘That Sugar Book’ as tools, as well as Damon’s tips and methods to explain how he got healthy again after the sugar eating experiment. We will also be providing the opportunity to help take action in reducing the sugar content in our school’s canteens and in a very special Aboriginal community that we visit in the film.
“Sugar isn’t evil, but life is so much better when you get rid of it.”
A bad diet made easy
The first morning I had a cereal “created for health-conscious, athletic Australians”, plus a low-fat flavoured yoghurt and an apple juice. That was 20 teaspoons of sugar on breakfast alone.
As the days passed and I munched my way through muesli bars, sipped fruit smoothies and poured low-fat dressings over my salads, I discovered that it was shockingly easy to consume 40 teaspoons of sugar every day without much effort. I put together a typical kids’ “healthy” lunch box, which included sesame snaps, a little box of dried fruit and a fruit juice drink and got 40 teaspoons from that alone.
Baked beans, canned tomato soups, barbecue sauce, low-fat mayo… Everything was laden with sugar. Sometimes it was called grape sugar or raw organic cane sugar or fruit juice concentrate, but it was still all sugar.
On the first day, I had such enormous energy highs and lows that I passed out in a shopping centre. By that evening I was throwing up.
But it was frightening how quickly I adjusted. On day 12, I had a “juice-iphany”. I took four apples – impossible to eat in one go – and put them through the juicer. Now I had a glass of apple juice, containing 16 teaspoons of fruit sugars. I drank it effortlessly.
On day 18, a clinical pathologist ran a check-up and told me, “Your liver cells are dying. I’ve never seen fatty liver develop in such a short time. Your liver went from being in the healthiest 10 per cent to the worst in just three weeks.”
RAW RAINBOW CAKE – Sounds wonderful
This cake still contains a small amount of fructose from the dried fruit but for a once a year birthday treat, it’s a winner.
6 cups cashew nuts soaked in water
3 cups almonds soaked in water
4 dates soaked in water
2 dried figs soaked in water
1 can coconut cream
1 cup coconut oil
1/3 cup water
For the rainbow colouring
Purple Base Preparation:
Blend a handful of blueberries, almonds, 1/3 cup coconut oil and two dried figs (The blueberries are for colour so add more according to how intense you want the base to be).
Press the blended base into the bottom of a cake tin. Pop tin in the freezer to harden.
First blend the ‘cake’ mix of cashews, dates the remaining coconut oil and the coconut cream.
Pour it into equal portions between 3 bowls, leaving the same amount in the blender also.
First add the peas to the blender potion and whiz until smooth and green. You could also use spirulina, Japanese matcha or avocado for this layer.
Grate beetroot finely into bowl 1 and stir through cake mix until desired pink is achieved.
Add a pinch of turmeric to bowl 2. Could also use bee pollen.
Grate carrots into bowl 3. I added a pinch of beetroot and turmeric as well to boost the intensity of the orange as the carrots were quite pale.
Pour each colour layer into the tin one by one, freezing each layer before adding the next so that they keep their colours intact. They don’t need to be completely frozen, just firm. The end result will be spectacular!
Note: the more intense the colour, the more the flavour of the food you used to colour it will come through. So to start with maybe opt for a more pastel hue and work your way up according to what your tastebuds and those of your guests might prefer.
I also garnished it with pomegranate seeds on top.