EVENT: Emunah Good as New Quality Clothing Sale
Chaya Grodner firstname.lastname@example.org
October 5, 2015, 7:23 pm
Note day is Wednesday, October 21st
Event: Emunah Good as New Quality Clothing
Ladies, Men’s and Children’s
Hats and Jewelry
Wednesday, October 21st
10:00 am – 17:00
Emunah Beit Hachavera
6 Arlosorov Street Rehavia
Proceeds to benefit the children in Emunah’s care.
And to keep trim, and frugal: Include tofu in your diet.
Tofu is not a dangerous food at all, but quite the opposite,“it actually protects the body. Here <http://www.pcrm.org/health/cancer-resources/ask/ask-the-expert-soy> is a brief and clearly written article on soy by Neil Barnard, president of the Physicians Committee for Responsible Medicine. He says:
Think of it this way: An estrogen molecule is like a jumbo jet that attaches to the Jetway of an airport. It discharges passengers into the terminal, which is suddenly a busy, noisy place. Phytoestrogens, being weak estrogens, are like small, private planes with few passengers and no cargo, yet they still occupy the Jetway after landing. When phytoestrogens occupy the cell, normal [dangerous] estrogens cannot. Plant estrogens do not eliminate all of estrogen’s effects, but they do minimize them, apparently reducing breast cancer risk and menstrual symptoms.â€
Having said that, I would remind you that ovarian cancer is a relatively yang condition, so while tofu is fine, eating it in its pickled (cheese) form is not recommended in this case.
Here is that recipe, from the macrobiotic restaurant I used to own in the 80s in Boston. Feel free to substitute any vegetables you like for the ones listed.
From Satori Natural Foods Restaurant
Scrambled tofu is an easy and popular dish that can be made at the last minute when friends pop in unexpectedly or there is no time to make dinner. Experiment with different vegetables of your choice, such as a cup of green peas or 2 small celery stalks.
1 package of tofu
Â½ teaspoon grated ginger (optional)
2 teaspoons sesame oil
1 medium onion
Â½ cup corn
Pinch of sea salt
Shoyu or white miso to taste
Drain the inclined tofu under a weight.
SautÃ© ginger in a lightly oiled skillet.
Dice the onion, carrot, and any other vegetables and add.
Add a pinch of sea salt and saute the mixture until soft.
Mash the drained tofu with a fork and add to the pan.
Cook on a high flame for 5 to 7 minutes.
Add shoyu or white miso to taste and cook for a few more minutes.
Variation: Add ½ cup cooked millet to the mashed tofu, and proceed as above.
Or drain and use as a filling for strudel. Then you have a sushi roll!
Best wishes, and keep up the good work!
Thank you Ginat Rice for the inspiration.