Post 191:MOFO Challenge: Day 11, Erev Shabat, September 11th 20151: memorial to 9/11 victims held on September 10th ESRA Hike in Hol Hamo’ed Succot Focus on Nutritional Benefits of Pomegranate:

The Embassy of the United States of America and Keren Kayemeth LeIsrael-Jewish National Fund have invited Nefesh B’Nefesh Olim to the official 9/11 Memorial Ceremony on Thursday, September 10, 2015 from 11:00 a.m.-12:00 p.m. because 9/11 is Erev Shabat.

Transportation will be provided from HaKeren HaKayemet Le-Israel Street, St. 1 in Rechavia in Jerusalem at 9:50 AM to the official 9/11 memorial site just outside Jerusalem. You must take the transportation in order to attend. 

This event is free but registration is required. Space is limited! 

Please dress in business attire. 

Post 11 Focus on a nutrient in Pomegranite.

You can still find join ESRA’s Hol Hamo’ed Hike to Tel Afek

Event Date and Time:

30 September, 7:00

ESRA Hike in Hol Hamo’ed Succot

The hike will start at Mazor, at a 3^rd century mausoleum from Roman times – the only Roman building in Israel still standing from its foundation to its roof. We then cross Highway 6 walking north to the fields of Kfar Sirkin and Givat Hashlosha towards the Afek National Park (Antipatris). Tel Afek was built by Herod the Great, between Caesarea and Lydda on the great Roman Road that went from Caesarea to Jerusalem. Currently the site of Antipatris is in the Yarkon-Tel Afek National Park. After crossing Highway 5, we pass the Hanofrim Pool. We will end the hike near Hod Hasharon.

A beautiful hike and hidden gem in the centre of the country.

Easy 12 km

For more information contact Lawrence 054-773 4394.

ESRA hikes are suitable for people in good health, who can hike on rough paths, sometimes scrambling over rocks and boulders.  We reserve the right to refuse participation on the hike to any person who does not come properly equipped or is not physically capable of making the distance.

Hikers should come properly prepared for each hike:  plenty of water (2 litres per person in normal weather, at least 3 litres per person if it’s hot), good walking boots or shoes, change of clothes/towel if swimming, hat, sunscreen and food for breakfast & lunch in a backpack.  Walking poles optional, but useful.

Location:

Pick up:
07:15   Beit Yehoshua, train station
07:30   Ra’anana, Mercaz Klitah, Hasharon St.

Contact Name:

ESRA Ra’anana office

Telephone:

09 748 2957

Email:

raananaoffice@esra.org.il

Price:

₪165.00

Price for Members:

₪135.00

Nutritional Benefits of Pomegranate: Some just picked from a tree on my street. The light ones are just as good as the darker variety: 

#1: It reduces chances of cancer

• The free radicals inside the body occupy the electrons from body for which cells become unstable. For this cell damage occurs and healthy becomes dead. The antioxidants present in pomegranate helps in the combination process of free radicals inside body. So it gives protection against breast cancer and protest cancer, the nutritional benefits of pomegranate works by preventing the body from cancer disease.

#2: It boosts immunity inside body

• It contains vitamin C and dietary fiber. Vitamin C improves resistance for outer infections caused by the viruses.
• It strengthens immune system in the body and protects you from harmful diseases.

 

#3: It repairs digestive system

• Pomegranate is a rich source of soluble and insoluble fiber. So these contents help your digestive system becoming smooth and controls bowel movements.
• It also helps in improving blood circulation in the body.

#4: It is used for weight loss treatment

• It contains very low amount of natural fat with zero percent of cholesterol which keeps you slim. The soluble and insoluble dietary fiber content reduces extra fat deposits all around the body. So nutritionists suggest you to take pomegranate along with you food for losing weight.

#5: It protects heart

• Pomegranate reduces the unnecessary blood clotting properties of blood in the body. For which blood flows to heart in a moderate way thus reducing the heart attack chances. The nutritional benefits of pomegranate are good for heart patients, you can take pomegranate juice on daily basis to improve heart functioning.

 

#6: It has anti-inflammatory properties

• Pomegranate shows anti-inflammatory properties in several parts of body. For this reason there are so many health benefits of pomegranate, it yields a protection status against asthma, piles, diarrhea and other diseases.

 

#7: Pomegranates are full of vitamins and minerals

• The nutrition facts of pomegranate are very vast. It contains lots of vitamin contents such as Vitamin A, C, K, and B5. Other vitamin B complex compounds are also present in this fruit which include pantothenic acid, folates, pyridoxine which have lots of health benefits.
• Pomegranate is also full of minerals including calcium, potassium, copper and manganese that give a proper balanced nutrition for good health.

 

#8: It is used in various cosmetic products

• It has been used in various cosmetic products such as moisturizers, body lotion, hair products and various other beauty care products.

#9: It can cure cardiovascular diseases

• Daily intake of pomegranate juice reduces the thickness of fat accumulation in arteries. So it helps fighting and curing cardiovascular diseases.

 

#10: It is also included in super fruit category

• Presence of the essential vitamin, minerals, natural enzymes, flavonoids and other contents keeps you healthy. For this reason it is often included in super fruit category.

 

Nutrition Facts of Pomegranate – also see Post 194 for a remarkable history of the tree from one scientist’s perspective.

Read more: http://whatthafact.com/nutrition-facts-of-pomegranate/#ixzz3l2HzDiNj

 

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Post 190: MOFO Challenge Day 10 Thursday September 10th 2015 Advertising Full-Day Ma’achazim Tiyul: 2nd Day Chol HaMoed Succot: Sept. 30 Something blue RAW RAINBOW CAKE 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.

Count-down to Rosh Ha Shana; You can still make plans for Full-Day Ma’achazim Tiyul: 2nd Day Chol HaMoed Succot: Sept. 30

 “yosele yosele” yosele

From: Ruthi <luveretz@netvision.net.il>

*FULL DAY VISITING VITAL HILLTOP SETTLEMENTS*

*2nd DAY CHOL HAMOED SUCCOT – *

*WEDNESDAY 17TH TISHREI – SEPT. 30, ’15 *

Come, join us in what promises to be yet another unforgettable, very
worthwhile, enjoyable & meaningful

experience in the vitally strategic, gorgeous, Shomron mountains and
Binyamin area in a full-day tiyul during

Chol HaMoed Succot. By our very visit, we will be bringing chizuk and
encouragement, at the same time as

getting to know more lesser-known parts of our Precious Land.

*Details:*

 9:15 am departure from Binyanei HaUma

 Bullet-proof bus with us throughout the day

 Licensed Guide, Ya’acov Tavger, with us all day

 In Ivrit & English

 Bring lunch to be eaten in Succah at some picturesque spot to be announced

 Return to Binyanei HaUma – approximately 19:30

*PRICE: * Only NIS 160.- p/p for full day – payable in advance. Add NIS
20.-p/p for payment on bus.

Checks to be made out to *Chevra lePituach Mata Binyamin*.

We all know how very precious these Hilltop settlements (Maachazim) are to
our beloved Land

and what wonderful people populate them. I continue endeavoring to put
some on our map.

We’ll be learning more about each one of them, 1st-hand, meeting some of
their super dwellers.

*Scheduled Places to Visit:* (subject to change)

 *Kubat Negima* – Lookout point – see Hermon from here

 *Malachei HaShalom* – New settlement nr. Kochav Hashachar, after the
murder of Malachei Rosenfeld Hy”d

 *Hurvat Givit *– large 50 dunam area

* Adei Ad *– now 40 caravans here – ken yirbu!

 *Geulat Tsion* – in center of Gush Shilo

 *Amona* – update on latest activities here

Bring plenty to drink along the way!

*The day is fast approaching, so make sure your reservations are paid for
now! *

*Don’t be disappointed for lack of space! First paid, first IN!*

*Contact Ruthi (preferably by email): luveretz@netvision.net.il
<luveretz@netvision.net.il> 02- 5611962*

[Non-text portions of this message have been removed]

10 Something blue.

RAW RAINBOW CAKE

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.

INGREDIENTS

 

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
Beetroot
Carrot
Tumreric/Bee pollen
Green Peas/Spirulina
Blueberries

METHOD

1. 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).
2. Press the blended base into the bottom of a cake tin. Pop tin in the freezer to harden.
3. Rainbow layers:
   First blend the ‘cake’ mix of cashews, dates the remaining coconut oil and the coconut cream.
4. Pour it into equal portions between 3 bowls, leaving the same amount in the blender also.
5. Green
   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.
6. Pink
   Grate beetroot finely into bowl 1 and stir through cake mix until desired pink is achieved.
7. Yellow
   Add a pinch of turmeric to bowl 2. Could also use bee pollen.
8. Orange
   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.
9. 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.

Serves 6-8 adults

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Post 189: MOFO Challenge; Day 9 September 9th 2015 Birthday Party for the NoteWorld celebrating the Creation of the World ednesday night September 9 7pmBirthday Party for the NoteWorld celebrating the Creation of the World Wednesday night September 9 7pmAnnual Maale Adumim Olim Art and Food Fair September 10th ROSH HASHANAH SYMBOLS Significant Omens Most retro recipe :Adapted Israeli Recipe: Nicoise Salad-Meal in a plate

 Event:

Birthday Party for   the World
celebrating  the Creation of the World
                 Wednesday night  September 9    7pm

 Musical’Carlebach style’Celebrationfeaturing Rachel Rubin
Very, very special guests to be announced shortly.

Rabbi Mordechai Machlis (the ‘Avraham Avinu of our generation) will speak at9:00 pm

Rabbi Yaacov Nanа.. Rabbi of Har Tzion and’Kever David will speak at 9:30pm

 Bring musical instruments, shofars and thanksgivings for the Creation of the World. We will read the beginning of ‘Bereshit’ and sing songs celebrating the world in Hebrew and English culminating in singing Happy Birthday with a  humongous birthday cake…so c’mon….let’s give HaShem a big ‘Toda Raba.’

4 Mazkaret Moshe (corner Carmel) off Agrippas, across from Marzipan Bakery…blue door  Nachlaot
For more info call 0524754492

EVENT: Annual Maale Adumim Olim Art and Food Fair

Paula R. Stern paula@writepoint.com
September 7, 2015, 4:59 pm

The Annual Maale Adumim Olim Art and Food Fair will take place
THIS THURSDAY (September 10).

Free wine and cheese (goat cheese, other variations) to all
those who attend (well, those who are allowed to drink).

To those who attend this special event; great opportunities to
purchase unique, beautiful, and artistic gifts for the holidays…
and support our local new immigrants.

Live music, food on sale from all over the world,
and amazing hand-made wonders. Everyone is invited.

Location: Yuvalim Center (Seniors Club), Har-Gedor Str. 6
(formerly known as the Gil HaZahav Club)

Time: 4 PM – 8 PM.

I’ll be leaving from Mitzpe Nevo – happy to take a few people.
Hope others will volunteer as well – it’s going to be an amazing event!

I am preparing several posts in advance: the holidays are approaching. Please, Jewish folks out-there, skip over my posts on Rosh Ha Shana. They will be waiting for you, or check them out before sundown, Sunday, September 13th. Because the wheel turns and we are very far away from the holy days of last year and from our creator.

These days are set aside for us to come close to our creator and not to read blogs.

My post dated today, erev Rosh Ha Shana, combines the religious with the every day: Both Center about time.

ROSH HASHANAH SYMBOLS/SIMONEEM/SIMONIM

4 SEPTEMBER, 2015 BEYOND A RECIPE  Chana Tova Sokel

Rosh Hashanah  Symbols      simonim/simoneem/ significant omens

the simonim: there are a list of symbols/(Hebrew simonim)/which we make and serve on the first and sometimes the second night meal of Rosh Hashanah!!!   Significant Omens is the title of the list of symbols/simonim in the Artscroll publication:The Complete Artscroll Machzor Rosh Hashanah (Rabbi N. Scherman, Mesorah Publication,  Brooklyn, 1992, pp. 96-98)  Purchase/order at Eichler’s  You can prepare two cups *(one cup for the first night of Rosh Hashanah and the second cup for night two)  of each of the following and make a handsome large platter with them all.  One cup of each item in a pretty small glass bowl.   Wow, this reminds us of Pesach/Passover and the seder plate.  Well, this seder plate is NOT mandatory.  The list of the two cups and what they contain:  carrots in one bowl, leek or cabbage in the next, beets in the third, dates in the fourth, squash/zucchini is in the fifth, pomegranate (Chinese apple) in the sixth, fish is the seventh and (take a breath!!!) head of a sheep or head of a fish (I will instruction below how to manage with this smelly and shocking item, again NOT mandatory nor Jewish law!!! but old old tradition)

I cook each of the vegetables above in some careful manner to be tasty.  The carrots I cook as tzimmes dish or as carrot salad, leek or cabbage I cook with sautéed onions until limp, beets see (beets salad), squash (I make a squash latkes or just cook the squash in a pot of water and then when fork tender add oregano and salt), pomegranate (this is served cold and uncooked.  How to prepare pomegranate: cut in half, take hand and hold half and have fruit seed side on palm of hand and round red skin not on palm side, put large bowl in sink and take a large metal spoon and smack the skin while grasping the fruit firmly.  Smack and hit and watch the seeds fall into the bowl and leave the skin as an empty bowl. )

FISH: cook fish  or tuna and serve as the symbol.    Fish head or sheep head?  Take the fish head and cook by putting in a pot with water and boil.  Remove and put in freezer in plastic bag and put it out on the plate.  Some people look at it and growl with a nauseated murmur, others eat the eye if there is one for a symbol of mazel.  I just put it out and throw it out after Rosh Hashanah.  Sheep head: this can be the Whole Head on the table–imagine?  You do not want to.  You are dressed well, table with finest silver and that head?  Not to appetizing.  Anyhow, the head is baked in an oven and put on the table, usually one gets a portion of the head, say the mouth and chinny chin chin.  Take that portion and put in a pot of boiling water and then remove and put on the table and it won’t go in those dainty 1 cup bowls, of course.  Remove from table and throw away, unless some folks want to eat the meat that exists on the portion.  Let us not continue on this.  But WHY a HEAD?  And that gets to the reasons for all the above list of symbols!

The apple: have a sweet new year, because apples sweeten any dish.

The carrots: the word in Yiddish for carrots is similar to INCREASE: may be see this symbol of carrots as a reminder that we hope God will increase our merits this new year.

Leek or cabbage: The word in Hebrew for cabbage is similar to decimate, may God decimate our enemies this new year.

Beets: The Hebrew word for beets (selek) is also Remove.  May God remove our enemies! this new year.  Amen!  But in our family we say may God beet/beat our enemies, so they go away.  This is poetic license and totally permissible.

Dates: Tamar is Hebrew for dates and a little similar is tamu, meaning in Hebrew: consumed…so may God consume our enemies.  We in the Sokol family say: may be have a date that is the right one for a long marriage…for anyone looking to get married.  Again this is poetic license and has a tinge of humor, which is fine.

Zucchini/squash: Already you know our family says let God give us peace by squashing our enemies.  In the Artscroll: “May it be the will of God that the decree of our sentence be torn asunder; and may our merits be proclaimed before You.”  Seems I am in the dark, because gazar/decree is the word for carrot, but okay, it is squash.

Pomegranate: This is selected because it has so many many many juicy delicious seeds.  So may we merit to increase as the seeds of a pomegranate.

Fish: Fish increase madly, so again, we ask God that we increase and multiply like fish.

Head of fish or sheep:  this is a symbol for let us dear God be like the head and not as the tail, meaning the rear end.  We want to be crowned and royal and have a shining face to look towards God.  We do not want to be at the end and losers or even graphically the tail near the unclean side of the body.  Let us be the head and Rosh is Head in Hebrew.  The head of the year and we are the first in line, the head of the flock, close to the goodness and the winners!  or we are the winners, the first, the head of the race in life this new year!

What is on the menu for a Rosh Hashanah meal:     Next: Fish    thenSoup     then chicken or meat      and salads    and dessert  which for Rosh Hashanah is often honey cake!

 Tzimmes: 4 sweet potatoes and 6 carrots, peel and slice in large sizes so when cooked, they won’t become like apple sauce.  Cook in pot, covering the veggies with water and let it cook until medium soft, not totally soft.  Remove most of water, put the carrots and sweet potatoes in a pan covering with aluminum foil  and cook  in oven with 2 T. honey and 2T. lemon juice or orange juice, 1/4 t. cinnamon.  Add 1 T. oil.  Then cook in oven 350 F or 180 C. 30 minutes.  Take cover off and add 1 cup of pineapple chunks, & 1/2 cup of cut orange or clementine or canned Mandarin oranges or quartered dried apricots.    Bake another 10 minutes.  (this is a recipe variation from the cookbook Spice and Spirit, p. 273, Sweet Potato and Carrot Tzimmes,  Lubavitch Women’s Cookbook Publication, 1991.)

Post navigation

9 Most retro recipe.

image: http://www.vegkitchen.com/wp-content/uploads/2013/07/Nicoise-vertical-copy.jpg

Read more at http://www.vegkitchen.com/recipes/vegan-salade-nicoise/#MVxGd8GZ2mz7cwus.99

Salade niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

Serves: 4 to 6

• 8 to 10 ounces fresh slender green beans, trimmed (see Note)
• 1 large head Boston or Bibb lettuce, torn, or mixed baby greens
• Sliced fresh basil leaves or chopped fresh parsley as desired
• 8-ounce package baked tofu, diced, or 1 my recipe Baked Tofu or baked tempeh
  or 8 ounces combined baked tofu and dense herbed tofu
• 1 heaping cup grape or cherry tomatoes, or diced ripe fresh tomatoes
• 15- to 16-ounce can cannellini beans or chickpeas, drained and rinsed
• Pitted green or black olives, or a combination
• Marinated artichoke hearts, optional or omit to lessen sodium.Best if they are available in the market.
• Sliced red onion, optional
• Vinaigrette, homemade, see below or storebought, to taste

Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.

On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it.

Arrange the green beans, tofu, tomatoes, beans or chickpeas, olives, and optional artichoke hearts in separated mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion, if you’d like.

Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.

Note: If fresh slender green beans are unavailable, use organic whole green beans, thawed and steamed just until tender-crisp. To complete the meal add steamed kasha, barley or quinoa.

image: http://www.vegkitchen.com/wp-content/uploads/2013/07/Nicoise-vertical-copy.jpg

Read more at http://www.vegkitchen.com/recipes/vegan-salade-nicoise/#MVxGd8GZ2mz7cwus.99

בורגול ניסואז

ארוחה בצלחת, שאפשר בקלות לקחת לעבודה (כדאי לארוז את הביצים, האנשובי או הטונה והפרמזן בנפרד, ולהוסיף

אותם לפני האכילה). בבית, אנו אוהבים לאכול אותה גם כארוחת צהריים או ערב קלה. הערה: ניתן להשתמש בשעועית

ירוקה רגילה פרוסה דק או בשעועית שטוחה מזן חילדה, חתוכה לפרוסות אלכסוניות (ללא בישול). לבחירתכם, אפשר

לאדות את השעועית הטרייה לפני השימוש, או להשתמש בשעועית ירוקה שלמה מופשרת, ו/או מאודה, חתוכה לחצי.

———————————————-

The Israeli version has eggs, grain (buckwheat (kasha) zucchini, anchovies and capers, which my family can do without. Their Vinaigrette is a combination of olive oil, lemon juice, garlic, black pepper mustard according to taste.

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–

Post 188 Day 8 September 8th 2015 MOFO challenge Day 8 Come to the 13th Sukot Kenes! (Symposium) Attitude of Gratitude Tuesday, 29 September 8:45 a.m. – 2:00 p.m. NIS 100 including Catered Organic Lunch NIS 40 without lunch (finishes at 1:00 p.m.) Must RSVP by Monday, 21 September (The day -before erev Yom Kippur. Please, the time will fly, let us know as soon as possible) Black Quinoa Mexican Salad with inspiration of Hebrew Recipe of Israel Cancer Society Last Call for Auditions – Announcing auditions for The Mask She Wears, a contemporary drama – for women only (not girls), performing Chanukah I’Y’H. ESRA Givatayim Musical Evening 24 September, 19:30 – 21:30 ESRA GIVATAYIM BRANCH presents a CONCERT EVENING with guests Naomi Weissberg – Soprano Mala Weissberg – Mezzo Soprano Accompanied by their mom, Pianist Nadia Weintraub Reach out! Make a new vegan friend: tell us about it. Plan: exchange with my Yoga buddy: Mexican Black Quinoa Salad

8 Reach out! Make a new vegan friend & tell us about it. Come to the 13th Sukot Kenes! (Symposium)

 

                         Attitude of Gratitude

                       Tuesday, 29 September

                         8:45 a.m. – 2:00 p.m.

               NIS  100 including Catered Organic Lunch

          NIS   40 without lunch (finishes at 1:00 p.m.)

Must RSVP by   Monday, 21 September (The day -before erev Yom Kippur. Please, the time will fly, let us know as soon as possible)

klara_levine@yahoo.com052-342-8058                         hazel.dobrin@gmail.com   054-582-2347

Exact location will be sent after we receive your RSVP (it’s in the Greek Colony)

and here’s the schedule:

8:45 – 9:00  Registration

9:00 – 9:45   Danny Loney:  Stretching the Brain Through Tai Chi

9:45 – 10:15  Shaul Youdkevitch:  Proofs for the Healing Power of Doing Good.

10:15 – 10:45  Esther Frumkin:  The TCM View of Health

10:45 – 11:00   break

11:00 – 1:00   Ginat  & Sheldon Rice – Cooking Demonstration, Let’s Choose Health

1:00 – 2:00    Catered Lunch by Esther Frumkin

Introducing our presenters:

Daniel Loney, a certified Tai Chi instructor, has been doing Tai Chi for over twenty-three years. He was diagnosed with Parkinson’s disease 16 years ago and after several years of physical deterioration, he was forced to retire from his job. Finally, deciding to take full responsibility for his health, he immersed himself in Tai Chi. As a result, Tai Chi and the adoption of healthy eating habits has brought Daniel sustained relief from his Parkinson’s symptoms.

Today, Daniel does extensive volunteer work for the Israel Parkinson’s Association, teaching Tai Chi classes to Parkinson’s people and conducting workshops in Israel, the United States and Europe. He has developed an extensive repetoire of exercises based on Tai Chi principles and his unique approach has benefitted many people with movement disorders.

Shaul Youdkevich Through the study of Ancient Kabbalistic teachings, Shaul came to understand the Universal Truth that love of the Creator is revealed when mankind displays respect to other human beings above and beyond their ideology, race, religion, language or appearance. His mission is to empower individuals and communities to create a world of peace, joy and harmony for humanity. That is why he has taught and continues to teach everyone the principles of Kabbalah: the old, the young, people of all faiths and all nations.

He is looking to start teaching in Jerusalem on Tuesday mornings – if you are interested, let me know (Klara) so we can organize where and spread the word. Here is his site where you can find more information: About | Live Kabbalah

Esther Frumkin: Former co-owner of Chalav u’Dvash Health Food Store for 6 years, studied macrobiotics with various teachers for past 12 years, studied Traditional Chinese Medicine with master herbalist Aliza Levine for past 4 years.  Currently practicing TCM herbal treatment.  Also cook for private clients and give nutritional consultations based on macrobiotics and TCM.

Ginat Rice: Ginat Rice has 35 years of macrobiotic experience with Level IV training at the Kushi Institute. She counsels and guides people toward renewed health through private health consultations, cooking lessons and way of life coaching. She specializes in palm reading and hand diagnosis. Contact her at www.TheRiceHouse.com

Last Call for Auditions – Announcing auditions for The Mask She Wears, a contemporary drama – for women only (not girls), performing Chanukah I’Y’H.
To be held B’E’H on Tuesday night, 24 Elul/8 Sep from 8 PM, at Karl Neter 134 apt. 23 (Knisa Gimmel), Maalot Dafna.Registration is until 9:30 PM. Auditions will be in order of arrival.Please prepare an emotionally expressive audition (~1 minute) that showcases your voice and/or dramatic ability. We are casting for non-singing roles as well.Questions? Interested in joining our production or backstage crews? Contact themaskshewears1@gmail.com.Dance auditions will be held separately; contact us to be put on the list, and specify if you have choreography experience.Please pass on to friends who may not see this email.[Non-text portions of this message have been removed]

ESRA Givatayim Musical Evening

Event Date and Time:

24 September, 19:30 – 21:30

ESRA GIVATAYIM BRANCH presents a

CONCERT EVENING with guests

Talented Teen Sisters singing a unique program of solo and duets

Naomi Weissberg – Soprano
Mala Weissberg  – Mezzo Soprano

Accompanied by their mom, Pianist Nadia Weintraub

On the programme:

• Favorite opera arias;
• Gershwin songs and songs of Edith Piaf;
• Music by Mozart, Mendelssohn, Faure;
• Selections from Broadway Musicals – Fiddler on The Roof, Yentl, Phantom Of The Opera, West Side Story;
• Israeli songs and more…

Location:

Givatayim
Shazar Community Center (שז”ר)
30 Yavnieli St.

Contact Name:

ESRA Beit Fisher

Telephone:

09-748 2957

Price:

₪60.00

Price for Members:

₪50.00

Plan: exchange with my Yoga buddy Black Quinoa Mexican Salad with inspiration of Hebrew Recipe of Isreal Cancer Society

סלט קינואה שחורה מקסיקנית

Mexican Black Quinoa Salad

Additional inspiration: http://www.culinate.com/recipes/collections/Contributors/Deborah+Madison

Black Quinoa Salad with avocado, tomatoes, corn and sunflower sprouts

1 cup black quinoa

10 עגבניות שרי, חתוכות לרבעים

11/4 cups water

1 כוס פטרוזיליה, קצוצה גס

1/2 cup parsley coarsely chopped

10 tomatoes in quarters

1 כוס כוסברה, קצוצה גס

1/4 cup chinese parsley coarsely chopped

1 כוס גרגירי תירס טריים מאודים או קפואים, מופשרים

cup of corn kernels fresh or defrosted

1 אבוקדו גדול, בשל אך מוצק, חתוך לקוביות

ripe firm avocado cut into cubes

sunflower sprouts

Dressing:

4 Tablespoons Olive Oil

2 Tablespoons Vinegar

1 Tablespoon Lemon Juice

1 garlic clove crushed

1/2 Teaspoon chili powder

Two teaspoons fresh or dried Oregano

1/2 teaspoon cumin

salt and pepper to taste

All together the dish is rich in antioxidants, protein, folic acid, calcium, and selenium

Instructions: Freely translated:

1. Wash and screen (drain) the quinoa

2. Add the water and simmer for 10 minutes on a low flame.

3. Remove and let stand for an additional 10 minutes. Add in other ingredients except for avocado and sunflower sprouts.

4. Mix together the dressing ingredients in a cruit and shake.

5. Add half the dressing to the salad.

6. When serving add remaining dressing and avocado. Toss gently and serve.

 

שוטפים קלות את הקינואה במסננת להורדת שאריות

מסננים, מעבירים לסיר ומוסיפים מים. מביאים לרתיחה,

מכסים ומבשלים על אש קטנה למשך 10 דקות. מסירים

מערבבים את כל חומרי הויניגרט בצנצנת עם מכסה.

מעבירים את הקינואה לקערת הגשה. מוסיפים את

העגבניות, עשבי התיבול והתירס. יוצקים את רוב הרוטב

על הסלט ומערבבים בעדינות בעזרת מזלג. טועמים,

לפני ההגשה, מוסיפים לסלט את יתרת הרוטב ואת קוביות

הקליפה המרירה.

מהאש ומשהים מכוסה ל- 10 דקות נוספות.

סוגרים ומנערים עד לקבלת רוטב אחיד.

ובמידת הצורך מוסיפים מלח ופלפל.

האבוקדו ומערבבים בעדינות.

 

ניתן להשיג גרגרי קינואה לבנה, שחורה, אדומה ושילוב שלהן Tip:

בחנויות הטבע. הקינואה הינו דגן עשיר בחלבון, חומצה פולית,

סידן, סלניום וויטמינים. הקינואה השחורה היא הבריאה ביותר,

הודות לפיגמנט השחור, העשיר במיוחד בנוגדי-חמצון.

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Post 187 MOFO Challenge September 7th 2015 Day 7 Make / eat some thing inspired by a book or film. Every Year there is a Street Fair for folks to sell their second hand items Our Casbah! Plan: Moroccan tagine from Casablanca Moroccan Lentil Soup from Esti Graham White Oak Maryland

Every Year there is a Street Fair for folks to sell their second hand items. 

The buses were all diverted and of-course there is no on street parking in the German Colony. Most of the people were locals. It ran from 4:30P.M. on a week say. I walked about 6 blocks from the stop of the diverted bus. Actually, there was no stop, but the driver dropped folks off per their request. This photo of the restored railroad tracks doesn’t give you the whole picture. It is a track for bikers, runners walkers and roller-bladers. Grass for picnikers and benches run the lenth of the several kilometer track.

Post 7 Make / eat some thing inspired by the film Casablanca: Starting with a soup. The 9 other banquet selections can be found by doing a search in the top right of the post.

Plan:  10 Course Banquet Featuring:

1-Moroccan Lentil Soup

2-Moroccan tagine from the movie Casablanca:

3-Raita,

4-Saffron rice,

5-Vegetable pakora,

6-Marinated zucchini, 

7-Purée of squash and celeri root,

8-Stuffed pepper,

9-Kohlrabi croquette,

10-Grilled vegetables

Can’t do all in one day: the above will be spread out over several posts.

This is a family favorite of Esti Graham Everyone eats it, even her pickiest eaters! Wonderful for Yom Tov, especially if the sukkah is cold, its so good my kids will eat leftovers straight from the refrigerator the next day, cold!

Moroccan Lentil Soup

2 Large onions, chopped

2 large carrots, chopped

3 cloves garlic, minced

1 heaped tsp ground coriander

2 heaped tsp ground cumin

1 tsp turmeric

1 tsp smoked paprika

1 tsp cinnamon

1 tsp dried ginger

1 tsp sea salt (I’ve skipped this)

½ tsp ground black pepper

6-8 Cups vegetable broth (I use low sodium, use 6 for more stew-like consistency)

1 28 oz can crushed tomatoes

2 Cups dry red lentils, rinsed and picked over

½ cup chopped parsley

½ cup chopped cilantro

Juice of one lemon

Water sauté the onion, carrot and garlic. Add seasonings when onion is translucent and sauté for a few minutes more. Add all other ingredients except the last 3 and simmer on stove top for 30 minutes in large saucepan or in crockpot on low for 6-8 hours. For texture variation you can pulse it a few times with a stick blender. Add lemon, parsley and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.

 

 

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