Update! AACI 2015 National Memorial Ceremony Sunday September 20th
Thu Sep 17, 2015 6:36 am (PDT) . Posted by:
National Memorial Ceremony – Annual commemoration for members of the English-speaking community who have either fallen in service to the State of Israel or as victims of terror. With great sorrow, the names of four individuals will be added to the roster of memorial plaques, including: Chaya Zissel Braun, Rabbi Aryeh Kupinsky, Rabbi Kalman Zev Levine and Rabbi Moshe Twersky.
The featured speaker will be Dr. Micha Goodman, a leading voice on Judaism, Zionism, the Bible in addition to the challenges and opportunities that face Israel/contemporary world Jewry. Taking place at the beautiful AACI Memorial Site near Sha’ar Hagay, it will begin promptly at 4:00 pm. Chartered buses will leave from AACI at 2:30 pm and make a second pickup at the entrance of the city at bus stops in front of the Central Bus Station, across from Binyamei HaUma. Round trip fare is 20 NIS per person.
To reserve a seat on the bus or receive directions if traveling by car, please call 02-566-1181
Day 18 “Honor a human or non human animal who inspires your veganism.”
I was engaged in my morning exercise routine and could not help but be attracted to this vigorous group of teenagers from a nearby elementary school. The enthusiastically attacked the vegetables! The teachers layed out quite a spread for breakfast.
This one is Great!
- ½ cup cocoa
- 1 stick butter/coconut spread
- 2 eggs/ground flax seed, chia seed
- 1 cup sugar/other substitute like coconut sugar
- ¼ cup flour/teff or one to your liking
- 1 cup broken-up walnuts or pecans/ or crushed peanuts (excellent for diabetics to lower blood sugar)
- 1 teaspoon vanilla
- pinch of salt
- Preheat oven to 325 degrees.
- Melt butter/coconut butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs/substitute, one at a time. Stir in vanilla.
- In a separate bowl, combine coconut sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
- Pour into a greased 8×8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.
Now, we all know I’m not the best baker in the world, right? But since there is no rising involved in these, the recipe worked out great. They’re nutty, salty, loaded with healthy fats and fiber and best of all, crunchy! They do take a little while to bake, but they are super easy to make and you can prepare large batches at a time.
These are made “free form’ this time, but f you want even pieces, all you have to do is score the mix before baking and that’s it!
I’m sure you’ll enjoy them… whether you’re on a sugar detox or not!
Flax & Chia Seed Crackers
Recipe type: Gluten Free
Cuisine: Kosher / Vegan
Serves: 35 crackers
- 1 cup flax seeds
- 3 tbsp chia seeds
- 1 cup water
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 1½ tsp salt (or to taste)
- 3 tbsp za’ atar
- 1 tbsp date syrup (optional)
- black seeds from the shuk
- Preheat oven to 200F. Line a large baking sheet with parchment paper
- In a large bowl, soak flax and chia seeds in water for 15-20 minutes
- Add the rest of the ingredients and mix well
- Spread the mixture evenly on the lined baking sheet and bake at 200F for an hour and a half. Flit it over and bake for another hour and a half. Turn the heat off and let it cool inside the oven.
- Once cooled, brake it into “free form”, uneven pieces (makes approximately 35)*
- *For even size crackers, score the dough with a knife before baking