Monthly Archives: September 2016

Post 361: An unusual day in a stressful time; several Torah learning opportunities: Torah learning in Sfat October 9th; learning opportunities at Shir Chadash: List of low potassium and low phosphorus grains; Organic toasted Spelt recipe: fast and simple.

Except for my 7:00 A.M. exercise, that I call  “Past your Potential”, I will not venture out today. because, on the one hand, after the workout I am about to pass-out.

On the other hand, the big Machas, and their entourages own the streets and roads in and out Jerusalem today and tomorrow. There was a wine tour scheduled for today, described on yesterday’s post. It has been cancelled due to the shift of security personnel from their usual citizen protection duties to stand in state for the funeral of Shimon Peres.

My wish is that these leaders come in peace and leave in peace so that we can enter Shabat as always. 

I’ll be criticized  for writing this, specifically for my comment about the elders with aides.The streets were humming yesterday, just like the stall in the shuk;



The triple buses were brimming with challenges to maneuver inside to a seat or exit; the double strollers, the pairs of elderly tagging after their aides, the siblings hands crossing the seats getting in a punch; all of them  in  motion in the bus aisles. This was the scene at 8:30 in the morning.

I averted my attention from the driver for a second to fix a shoe strap. Suddenly,”Boom” my forehead smashed against the plastic shield. I guess that shield was added to protect one from getting injured on the rail, which is considerably harder than the plexiglass sheet. Needless to see I was stunned.

Presumably, the driver’s suddenly pressure on the brakes to avert hitting a taxi, caused the bus to jump forward. The bus-driver was hopping mad. This incident on Rechove King George at the bus stop closest to Rechove Yaffo, brought traffic to a halt.

He pulled the bus over and jumped two cars ahead to a taxi. I guess that the taxi cut off the bus.  Not saying that taxis have a will of their own. He shouted into the taxi right passenger side window, and pulled the door open. The cab driver then sprayed pepper spray at the bus driver.

I could not believe my eyes.  Pepper spray was in the taxi driver’s reach like a kleenex!

Our cab driver


In a second a squad of Mishtarah (police) arrived.  I was at this point interested in getting some ice on my forehead and getting to the class which I was about to miss if I didn’t hurry. All the passengers exited the bus. I grabbed the next rakevet in the direction of the shuk. What luck! My icy breakfast muffins, fresh from the freezer, each in their own plastic container served as alternate icepacks until I reached my fish wholesaler, Oz. Coincidentally a derivative  of ozar, “helper”, Oz directed an assistant to provide me with a bag of crushed ice. In the class there were many opinions about who was at fault. Here are some photos. I am resolved in the future to sit in the front of the bus and keep my eyes on the bus-driver so as to be aware of sudden moves.

Sfat Day of Learning

I am fortunate to have a good friend who lives in Sfat and she keeps me posted on events there.


Tshuva Boot Camp

A Yom Iyun on Tshuva & Yom Kippur

Twelve Hours of Torah Learning for Women Sunday, October 9, 2016 תשרי ז תשע’ז

Beit Chabad- Simtat Chatam Sofer Sfat


9:30 – Registration and Refreshments. First shiur begins promptly at 10:00am

10:00- Shalvi Waldman- The Courage to Let Your Soul Shine

11:00 -Sara Fenton –Where You Find His Greatness, There you Will Find His Humility

12:00- Esther Dickstein

1:00 – Layah Jackson – Anger – Conquering the Monster

2:00 – Miriam Krauss – My Top Ten for 5776

2:30 – The Beautiful singing of Tziona Achishena


3:00 – Rabbi Baruch Shaver – Holistic Tshuva

4:00 – Rivky Kaplan – It’s Not (only) About You

5:00 – Rabbi Dov Allen – Tshuva – the Whole Truth

6:00 – Chaya Ben Baruch – Mending the World

6:30 – Rabbi Rafael Weingot – Lev Tov

7:00 – Eydl Reznik – The Jewish People as Role Model for the World

8:00 – Rabbi Yaakov Goldstein – Tshuva According to Halacha

9:00 – Elisheva Mirvis – Ne’ila – Knocking on Heaven’s Door and Storming Right In ! 

Art chugim for children – 3:00 and 4:00 with Esther Tov

Story and Planting Seeds for the Future- Tzippy Waternov- 4:30

Refreshments available throughout the day

Suggested donation – 5NIS per class. No one will be turned away

Our learning is in the merit of the Ilui Neshama of Nechama Tova bas Avraham Dov HaCohen and Sponsored by the Bas Medrash and Beit Chabad

Shir Hadash Community Bet Midrash Timetable

We are very privileged to have some wonderful communities here in Jerusalem that cater to the Anglo crowd.

Shir Hadash is putting on an excellent Bet Midrash program with Rabbi Sam Shor, Rabbi Robert Rhodes and others teaching.

The timetable is here-Check it out!



sam shor
RankFood Name

Whole grains with lower potassium and phosphorus content than others:

  • Barley

  • Buckwheat (kasha)

  • Bulgur

  • Popcorn

  • Wild rice

Whole grains with higher potassium and phosphorus content (check with your dietitian before including these whole grains):

  • Amaranth

  • Brown rice

  • Millet

  • Oats

  • Quinoa

  • Sorghum (milo)

  • Spelt

  • Teff

  • Triticale

  • Wheat berries

Consider whole grains with protein as a partial protein.

Incorporating some of the higher protein grains can help people  meet their protein goals. Whole grains with protein include amaranth, millet, quinoa, teff and some whole wheat pastas. Breads and cereals made from whole grains may also provide a significant amount of protein.

Kidney-friendly whole grain recipes


  • 1-3/4 cups water

  • 2 tablespoons old fashioned grits, uncooked

  • 1 tablespoon bulgur, uncooked

  • 1 tablespoon roasted whole buckwheat, uncooked

  • 1 tablespoon steel-cut oats, uncooked

  • 3 tablespoons plain couscous, uncooked


  1. Boil water in a 1-1/2 quart covered pot.

  2. Add grits; stir briefly.

  3. Add bulgur, buckwheat, and oats; stir briefly.

  4. Reduce heat to a vigorous simmer; liberally spray nonstick cooking spray on simmering surface.

  5. Cover pot; simmer for 25 minutes.

  6. Remove pot from burner; stir in couscous.

  7. Let pot stand covered for 8 minutes, then serve.

Cereals, farina, enriched, cooked with water, without salt
Phosphorus: 12mg  Sodium: 2mg  Potassium: 13mg 


Cereals, MAYPO, cooked with water, without salt
Phosphorus: 103mg  Sodium: 4mg  Potassium: 88mg 

Organic toasted Spelt recipe: fast and simple

This is an original: The company Ha Sedah makes a toasted spelt pasta, orzo shaped. If you are familiar with this package you will notice that the directions are to fry the spelt.

Good news: this is not necessary. You can soak the granules  in boiling water in a pressure cooker, drain, add some broth and 3/4 cooked beans. Get the pot up to maximum pressure, and turn off. Let the pot cool down and check your results. then you have a grain and a protein to provide the basis for many different dishes.


Post 363: “FODMAPs:” it sounds like a bizarre military acronym, or maybe the name of some incredibly specialized and complicated exercise. FODMAPs actually stands for a list of several types of carbohydrates that can be difficult for many people to digest properly; information may be helpful if you are struggling with gas, bloating, constipation, or diarrhea, FODMAPs might be the culprit. FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols.

If you do not struggle with bloating, and gas, and do not have constant stomach complaints,  skip this section. My chemistry is a bit rusty. The information does reveal complicated normal processes when off kilter, especially after a dietary change, can trigger serious problems. A quiet belly is a happy belly.

“FODMAPs:” it sounds like a bizarre military acronym. But FODMAPs actually stands for a list of several types of carbohydrates that can be difficult for many people to digest properly.

Some people transition to a Paleo diet and immediately start to feel wonderful, but if you’re dutifully eating according to Paleo guidelines

Pa·le·o di·et

A diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food.

If you are on this diet and still struggling with gas, bloating, constipation, or diarrhea, FODMAPs might be the culprit.

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols. These are all types of carbohydrates found in many different types of fruits, vegetables and grains. The most common Paleo foods high in FODMAPs are:

  • Fruits: apples, avocados, cherries, mangos, peaches, pears, watermelons, fruit juice and dried fruit
  • Vegetables: onions, garlic, cabbage, broccoli, Brussels sprouts, asparagus, artichoke, mushrooms, cauliflower
  • Dairy products: milk, yogurt, soft cheeses
  • Other: sugar alcohols (any sweetener that ends in –ol), honey, agave

Onions are a FODMAPThis isn’t a complete list , but it does give you an idea of what kinds of foods contain FODMAPs, especially the variety of fruits and vegetables that can be problematic. Other foods, like beans, wheat, and rye, also contain high levels of FODMAPs.

Because they’re so difficult to digest and absorb, FODMAPs are strongly correlated with symptoms of all kinds of functional gastrointestinal disorders (digestive problems that aren’t caused by a physical abnormality, like IBS). In one study, a FODMAPs-restricted diet showed a 75% success rate for treating patients with IBS – the FODMAPs didn’t cause IBS to develop, but removing them from the diet was very helpful in controlling symptoms. This makes FODMAPs prime suspects for inexplicable digestive symptoms on a strict Paleo diet: not only are they very common in the diet, but restricting them also has a high likelihood of doing some good.

FODMAPs, in Detail

Doing any kind of research into FODMAPs can be very confusing because the words in the abbreviation refer to very large groups of carbohydrates, and each of those groups has several subgroups. To make it all even more complicated, not all members of every group are actually problematic, only the fermentable ones (remember that Fermentable is the “F” in FODMAPs). For example, “monosaccharides” is just a chemical name for simple sugars, but only one type of monosaccharide is actually a FODMAP, because only one kind is fermentable. For reference, the list below details all the different types of carbohydrates that commonly pop up in the discussion about FODMAPs, and their relationships to each other.

Letter in FODMAPs abbreviation Sub-groups that are FODMAPs Commonly found in…
Oligosaccharides raffinose, fructans (fructo-oligosaccharides) galactans (galacto-oligosaccharides) onions, garlic, cabbage, broccoli, Brussels sprouts, asparagus, artichoke, eggplant
Disaccharides Only lactose, the sugar found in milk (other disaccharides are fine) milk and dairy products
Monosaccharides Only fructose (other monosaccharides are fine) apples, mango, fruit juice, watermelon, added fructose, dried fruit, honey, agave
Polyols sorbitol, mannitol, xylitol, maltitol apples, apricots, avocados, cherries, peaches, pears, watermelons, cauliflower, green peppers, mushrooms, sugar alcohols (any sweetener that end sin –ol)

Almost everyone is sensitive to oligosaccharides and polyols to some extent, but many people don’t show any reaction to the amount of them in a normal diet – the dose is just too low for them to notice. But other people (especially people with IBS or other functional digestive disorders) do react even to the amount of these carbohydrates in a bowl of coleslaw or a stick of sugar-free gum sweetened with sorbitol.

FODMAPs sensitive individuals also react to some carbohydrates that healthy people have no problems with: the disaccharides and monosaccharides (D and M in FODMAPs). This doesn’t mean that they’re sensitive to all disaccharides and monosaccharides: only two types of these sugars commonly cause problems. Lactose (the sugar found in milk) is the only disaccharide in this category, and fructose (the sugar found in fruit) is the only monosaccharide.

Healthy digestionFODMAPs and Digestion

One of the reasons all these different types of carbohydrates are so irritating is that they aren’t completely digested by the time they reach the large intestine. Chemically, anything you eat is broken down by one or more enzymes: these are chemicals that digest foods into energy that your cells can actually use. The main enzyme responsible for carbohydrate digestion is amylase, which is first produced in your mouth as you chew, and continues to work on the carbohydrates as they travel through the digestive system. As the carbohydrates travel from your mouth through your stomach and into the gut, amylase breaks them down into their individual sugars. Then, the cells lining your gut can absorb them and distribute them to other parts of your body for energy.

The problem with FODMAPs is that, unlike other carbs, they aren’t completely digested in the small intestine, and pass through to the large intestine intact, instead of being absorbed in the gut and used for energy. Depending on the specific type of carbohydrate, this can be for one of two reasons.

  • We can’t break it down. Amylase is the main enzyme responsible for starch digestion, but not the only one. Some FODMAPs reach the large intestine intact because we don’t have the enzymes necessary to digest them. People who react to lactose (the disaccharide “D”) have a deficiency of the enzyme lactase, which breaks the lactose down into simple sugars. Everyone reacts to raffinose (one of the oligosaccharides, the “O” in FODMAPs), because humans lack the enzyme to completely break it down.

  • We can’t absorb it in the small intestine. Fructose (the monosaccharide “M” in the abbreviation) doesn’t need to be broken down any further – it’s already a simple sugar. But fructose can still cause the same symptoms because it’s difficult to absorb, so it stays in the intestine instead of getting transported through the intestinal wall into the body.

Whatever the reason, FODMAPs carbohydrates all cause problems because they stay in your gut when they should be digested, passed through the intestinal wall, and absorbed into your bloodstream.

In the large intestine, the gut flora couldn’t be happier about getting these carbohydrates – carbs are their favorite food. Unfortunately, bacteria chow down on their carbohydrate feast by fermenting the sugar molecules (this is why the F in FODMAPs stands for Fermentable). Think of a loaf of bread rising: it changes from a flat, dense lump of flour and water to a light, fluffy mound with plenty of air inside because it’s being fermented by the yeast. Now imagine that happening in your gut, and you’ll understand why FODMAPs can cause so many intestinal symptoms!

Another reason why FODMAPs carbohydrates can cause digestive symptoms is that they draw water into the intestine (technically, this is known as osmosis). Osmosis can cause both bloating and diarrhea, because it causes the intestinal wall to swell. This exacerbates the problems already caused by the bacterial overgrowth.

FODMAPs, Gut Flora, and SIBO

Since FODMAPs have so much to do with the gut flora, and since they cause overgrowth problems very similar to SIBO (Small Intestinal Bacterial Overgrowth, also known as SBBO, for Small Bowel Bacterial Overgrowth), it’s worth taking the time to distinguish between these two problems – they’re similar, but they aren’t the same. For a FODMAPs-sensitive person, these carbohydrates affect not only the bacteria in the small intestine (where they aren’t supposed to be at all) but also in the large intestine (where they are supposed to be, just not in such large numbers). Thus, it’s perfectly possible to react to FODMAPs without having SIBO.

Even though these are two different conditions, though, they are actually related. FODMAPs foods have to pass through the small intestine, so if a person has pre-existing SIBO, eating FODMAPs can aggravate the problem by feeding the bacteria there. On the other hand, reducing FODMAPs in the diet can also help treat SIBO, and reducing bacterial overgrowth in other ways can help improve FODMAPs tolerance.

FODMAPs and Fructose Malabsorption

On the list of FODMAPs, the one most familiar to most Paleo dieters is probably fructose (the monosaccharide “M”). “Fructose malabsorption,” or the inability to properly digest fructose, is a familiar term to anyone who’s spent much time researching Paleo, but many people don’t recognize that since fructose is a FODMAP, fructose malabsorption is really one kind of FODMAP sensitivity.

Not recognizing the relationship between fructose and other FODMAPs can make fructose malabsorption unnecessarily hard to treat because the effects of FODMAPs in the body are cumulative. In other words, eating a second kind of FODMAPs can make your reaction to the first one worse. For example, someone sensitive to fructose who also eats a lot of onions (a major source of oligosaccharides) will have a worse reaction to fructose because of the onions. If you know you have trouble absorbing fructose, but don’t feel entirely better even when you strictly avoid all high-fructose foods, other FODMAPs may be the key to your symptoms.

Testing for FODMAPs Intolerance

If that uncomfortable feeling of having a beach ball trapped in your stomach (often accompanied by cramps, diarrhea, constipation, or other gut symptoms) sounds like you, and a Paleo diet alone isn’t helping, restricting FODMAPs is a logical next step to try. This doesn’t have to mean cutting out all FODMAPs completely forever, but a strict elimination period can be a very useful diagnostic tool to work out exactly what you do and don’t tolerate well, and in what quantities.

This is where it gets painful: a FODMAPs elimination diet can be very difficult to follow because it cuts out so many vegetables, which are one of the main sources of Paleo variety. Trying to plan even one meal, much less a week of food, without any onions or garlic is a tall order. But since the symptoms of FODMAPs intolerance are cumulative, it’s most helpful to eliminate everything for a trial period, so you can be sure you’ve covered all your bases. If the low FODMAP diet is helpful, try re-introducing foods from each category a little at a time (see the next section), to see if there are any categories you don’t react to.

There’s no point putting yourself to all the trouble of a special restrictive diet if it doesn’t help, so make sure to plan thoroughly beforehand so your efforts will be worth it. Don’t let your efforts get sabotaged by accidentally eating something you’re trying to eliminate! Print out the full list of whatever foods you’re trying to avoid, tape it to the fridge, and leave a copy with your shopping list (even if you’re shopping for more than one person, you want to make sure you have enough safe foods for you to eat). If you aren’t the primary grocery shopper and cook for your household, make sure to talk about FODMAPs with whoever that person is.

During the initial elimination period, stick to a low-FODMAPs diet and take whatever steps necessary to restore the health of your gut flora (remember that FODMAPs foods cause gas and bloating by overfeeding the gut flora, so if you react poorly to FODMAPs, chances are you have a gut flora overgrowth to treat). It’s helpful to keep a journal of how you feel every day, so you have an accurate record to examine at the end of your experiment.

Upset Stomach

Please note:
– This list is a service and doesn’t imply a recommendation of any company and/or products included.
– Although kashrut information is included when available, the information is not complete, and certifications do change. Additionally, some farms combine produce from other farms with their own. As such, no representation is made regarding the kashrut of the farms, businesses, and products listed here. Please be sure to inquire as to kosher certification on your own.

Sources for organic food i Israel:
– All websites, unless otherwise noted, are in Hebrew.

Gluten Free foods are listed under Other Foods as a service to readers.
Produce during shemitah 5775 –  information included for most CSAs & Farms. Please be sure to check shemita and kashrut certifications on your own.

Shemita Links (provided for informational purposes only. For halachic questions and guidance please speak to your rabbinic adviser):
The Kosher Consumer’s Guide to Shemita by Rabbi Alan Haber

Otzar Ha’aretz – organization providing produce that does not have kedushat shvi’it

OU’sTorah Tidbits includes English translation of  Otzar Haretz’s charts that list dates at which various fruits and vegetables on the market will begin to have kedushat shvi’itand/or issur sfichin (see The Kosher Consumer’s Guide for explanation of these terms). Chart begins on page 65
Consumer Resources for Shmita – 5775

Most of the produce available in Israeli is locally grown and seasonal. A calendar with the different fruits and vegetables and the months when they are available fresh in the market is available at Fun Joel’s Israel Tours.

ORGANIC VEGETABLES – CSAs and farms, most deliver to your home or to a local drop-off/pick-up point
Ben’s Farm Ben Rosenberg (English) 050-342-6664
Located in Moshav Tirosh. Deliveries  to Beit Shemesh, Mivasseret Zion, all of Jerusalem, Maale Adumim and Gush Etzion. Offers a full line of vegetables and fruits. Owner is Sabbath observant, takes truma and maaser and has a ‘minoii’ (subscription) with the Beit HaMidrash Ha Gavoa L’Chalacha B’Histyashvout in Har Nof for the bitbaah (coin). Shemitah– produce will be grown minutak – disconnected from the ground under the instructions of the Rabanut HaRashi (Chief Rabbinate) in Jerusalem and will not be subjected to the laws ofshemitah.
Chubeza (English) 054-653-5980
Located in Moshav Kfar Bin Nun, Ayalon Valley. Deliveries from Tel – Aviv to Jerusalem, Jerusalem suburbs and Gush Etzion. Kashrut certification from Rabbi Naftali Shlomo of the Gezer Regional Council.  ShemitahHeter Mechira, hence the veggies will not have Kdushat Shvi’it
Eran Organi 03-9507272, 03-950-6264
Deliveries in Tel-Aviv, Bnei Brak, Sharon, Rishon/Rehovot, Lod, Petach Tikvah, Modi’in, Jerusalem and other areas. Certified kosher by Rav Tsuri Ne’eman of the Gan Raveh Regional Council. Shemitah – their own produce will be grown minutak – disconnected from the ground; vegetables which they sell from other farms will be Heter Mechira and fruits will be Otzar Beit Din, under the supervision of the Chief Rabbinate.
Gan HaSade 054-693-9320
Located in Kfar Rut, near Modi’in. Deliveries to Modi’in area, Tel-Aviv area, Jerusalem, Mevaseret Tzion, moshavim along the corridor, Savyon, Yehud, Kiryat Ono, Shoham, Ben Shemen area, Kfar Daniel and other nearby areas. Other locations by request. Shemitah –  Heter Mechira, hence the veggies will not have Kdushat Shvi’it
♦ Maggie’s Garden (some English) 054-753-6106, 02-570-0796
Delivers. Certified Kosher by Moetset Mate Yehuda, Belz or Harav Efrati. Shemitah –  Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Merhavia Organic Farm – 052-312-9867 – Ayelet,  052-379-6743 – Neta
Located in Moshav Merhavia in the Jezreel Valley. Shemitah – Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Meshek Barzilay 03-516-6329
Deliveries to Hod HaSharon and environs,  Kfar Saba, Ra’anana, Petach Tikvah, Herziliyah, Rosh HaAyin, & Ramat HaSharon
Meshek Ben-Zvi  04-953-1299
Located in Moshav Yehuda in the Jezreel Valley. Pick-up from store.
Meshek Havivian 050-341-2360
Located in Moshav Hodaya near Ashkelon. Shemitah –  Heter Mechira, hence the veggies will not have Kdushat Shvi’it.
Meshek Organi 052-612-2222
Located in Kibbutz Ha’Ma’apil, Emek Chefer. Deliveries in the Tel Aviv, Sharon, Emek Chefer, Netanya, Kitzir Charish, & Pardes Chana, Binyamina areas. 2 of 3 partners are orthodox. Terumot and Ma’asrot are taken, no kilayim. No outside supervision. Shemitah –  Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Meshek Shvarzman 03-950-6384/054-458-3207, Moshav Netaim (near Rishon LeZion & Nes Ziona). Pick up from their store; delivery coming soon. There is kosher certification regarding terumot and ma’asrot on some produce they sell from other farms, but not from their own. They do separate the produce for you so you can easily take terumot and ma’asrot on your own. Shemitah –  Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Savta Yehudit 050-246-4835
Deliveries in the Jordan Valley, Kfar Tabor, & Ramot Menashe areas. Shemitah – Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Teva Habsor (English) 1-800-259-090
Deliveries from Tel Aviv to Be’er Sheva. A mashgiach comes once a week to take terumot and ma’asrot. Shemitah – Heter Mechira, hence the veggies will not have Kdushat Shvi’it
Local Basket project 04-988-1737, 054-448-8588
Galilee area. Produce and other organic or natural foods & products
Bodek2Go 02-623-6060 (English)
Organic fresh produce and other organic or natural food products. Delivery in Beit Shemesh and Jerusalem. Produce certified kosher by Badatz Mehadrin Yerushalayim or Badatz Belz. (Please note that not all products are organic including the frozen Bodek vegetables and some of the fresh produce.)


Givot Olam 02-940-9310
See their list of stores which carry Givat Olam products or for delivery call Yair at Shivuk Motzrei Yesha 050-939-3423. Kosher Badatz Eida Chareidit Yerushalayim and Rabbanut Shomron Region – Mehadrin.  Deliveries are once every two weeks for orders of 150 NIS or more. Shivuk Motzrei Yesha also delivers for other stores and companies (natural soaps, honey (non- organic), and other products) so you can order additional items and reach the delivery minimum quite easily.


Freshly Frozen Fruits Faye Savin-Bader: 050-261-8675 (English)
Large variety of frozen fruits. Pre-washed and pre-checked, bug free and Organic. Delivery right to your door. Only 5 NIS delivery anywhere in central Israel. Kosher – Bedatz Mehadrin, Rav A. Rubin; Beit Yosef upon request.

Ta’am Zohar Malka: 050-345-5091, 08-947-7742
Organic. Delivers to your home. Also sheep meat, eggs, and poultry products. Kosher – B’datz Rav Machpud & B’datz Eida Chareidit
Meshek Artzi 02-9906880
Chicken grown without antibiotics, vegetarian diet, no chemicals. Packaged, available in  supermarkets. We found them in Megabul. Under mehadrin supervision of Rabbanut of Tsfat.
Israel Fresh Meats Chana Tibor: 050-634-1808
Meat (cow & lamb) & Duck pastured in Israel. Private Lubavitch  Shechita. Flat 90Nis/kilo plus delivery except for koshered organ meats which vary.

Neot Semadar (English)
Products found in various organic markets. Certified Kosher by Eilat Rabbanut
♦ The Lieber Family  077-711-3557 (English)
The Liebers sell a variety of products.  Organic Eggs from Givat Olam, Raw Honey, Organic Olive Oil and more. Products are certified kosher. Beit Shemesh area. They are also distributors in the Beit Shemesh area.

Le Fermentainu 058-780-8818 (English)
A variety of organic raw kombucha, kefir and lacto fermented veggies – Sauerkraut, kimchi, cortido, ginger carrots, beets, roots, fennel, carrot & Kohlrabi medley, honey dill mustard, salsa and more.  You can buy online for delivery within the central Jerusalem area (Baka, German Colony, Katamon parts of Rechavia and the neighboring areas) or purchase at the Farmers Market at 12 Emek Refaim, Jerusalem, Fridays from 7:30 am until 14:00 (2:00 PM). KCAN kashrut certification.
Hamutzei Tzfat 050-641-1045 (English)
Kosher, organic, naturally fermented foods, full of live unpasteurized probiotic-cultures. Pickles, Sauerkraut, and much more. Located in the Artist Quarter of Tzfat. Owners are Sabbath observant. Products are pareve, terumot and ma’aserot taken and checked carefully for bugs.
Nevet HaSadeh 054-538-4411 (English) Sprouted organic grains, legumes and flours in shelf-stable packages.
Shoreshei Tzion (English) Organic, Raw, Vegan, Probiotic Foods & Beverages. Located in Bet Shemesh Industrial Area (Next to the Big Mall). You can buy directly from the factory or  purchase in various organic food stores & makolets. Certified Kosher Rabbanut Bet Shemesh

♦ Dagan Eden: Sarah Tamir-Shirazi 09-792-1446, (English), Wheat: 20 NIS/kilo –organic & sprouted and local, Spelt: 25 NIS/kilo –organic& sprouted from Canada. Organic whole wheat: 10 NIS/kilo, Whole spelt: 18 NIS/kilo. No need for sifting if kept in freezer, terumot and ma’asrot taken. Available for pick-up in Talpiyot, Jerusalem or Emmanuel (in the Shomron). Can arrange for pickup in Petach Tikva and Rosh Ha’ayin. Mail delivery in Israel for orders over 10kg for 20 shekel delivery fee (takes 1-2 days with Doar Express).
Edan Hanevet 052-895-1358, Sprouted spelt and quinoa bread, see list of stores where products are sold.
Pat Shacharit 058-445-0299, Sprouted and non-sprouted sourdough breads. Delivery in Jerusalem and Bet Shemesh.
Rustic Regal Bakery 052 415 9714 (English) – Organic, Sprouted Bread from wheat, spelt or rye. No flour, yeast, or oil.  Culinary Workshops – Introduction to the Basics of Raw, Sprouted, and Cooked Health Foods. Baked goods available for pick up in Jerusalem, Machane Yehuda area. Owner is Sabbath Observant.

Yellow Butter (kosher, imported, from mostly grass-fed cows, not organic) available in supermarkets: President, Makabi (cholov Yisrael), Lurpak, Champion, and Elle & Vire  brands.
Gluten Free
♦ Bar El Life  04-6224695 (English home page),  Tzavey HaNachal 15, Industrial Center/Mifalei Chefer, Emek Chefer.  Factory store with discount prices, list of stores where products are sold, or order online. Kosher Rabbanut Emek Chefer & Rabbi Landau, Bnei Brak (English), 03-9191025, English, Hamiflassim 6, Kiryat Aryeh, Petach Tikvah. Second building from the right. The entrance is in the path between the two buildings. Online store with International Shipping. Check product info. for Kashrut agency.
Natural Cakes 03-923-5276, Gissin 61, Kiryat Aryeh, Petach Tikvah. Gluten Free bake shop &  restaurant, list of stores where products are sold. Kosher Rabbanut Petach Tikvah, Chatam Sofer, & OU
Tsivya The Baker/Pure Delights Bakery 02-992-3925 (leave message) (English)
Gluten free, sugar free bakery selling cakes, muffins, cookies, and flax seed crackers.  The base for their baked goods is almond flour and honey.  Local to Bet Shemesh, Ramat Bet Shemesh areas with occasional deliveries to Jerusalem (pickup from a single location) as posted on Facebook. Kosher per owner. Owner is Sabbath observant.
Celiac Organization in Israel: 03-6781481 List of stores selling gluten free products
Gluten Free Restaurants & Products in Israel: The celiacs essential guide to enjoying Israel(English)
Bli Gluten: Search for restaurants carrying gluten free foods by location

Hadbara Organit: 1-700-700-670
Green and non-toxic products. See their list of stores which carry Hadbara Organit products

Ofek Chadash (New Horizon) 1-700-70-2009 (English/Hebrew)
A variety of appliances such as juicers, sprouters and seeds, water filters, trampolines, and more.

Moved to Holistic Practitioners In Israel

Rotem Teva 1-700-700-724 Select English from drop down (English translation not perfect). Online store, shipping throughout Israel
Nizat Ha’duvdevan: 04-642-7055, Chenkin 6
♦ Clil Hateva: 04-640-3555, Nasi Weizman 16, near Shilav
Pinat HaTeva B’Ariel: 03-936-5299, Yehuda 11, Commercial Center
Eden Teva Market: 08-869-7900, Ha’Orgim 7, next to Megabul
Nizat Ha’duvdevan: 08-675-6065, Power Center, Silver Sector
Beer Sheva
Eden Teva Market: 052-957-6122, Derech Hevron, Big Center, underneath bowling alley
Beit Shemesh
♦ LaBriut: 02-995-3000, Derech Yitzchak Rabin 19
Lev HaTeva: 02-992-3799 Nahal Nitzanim 8, Rama A
Lev HaTeva: 02-992-1980 Yehuda HaNasi 6, Rama B
Nizat Ha’duvdevan: 02-999-1660 Yigal Alon 24
Beit Zera
Beofen Tivi 052-408-2626, Kibbutz Beit Zera (south of the Kinneret), Ecological cleaning supplies & cosmetics.
♦ Beraishit: 08-631-5542, Hasatat 2
Gan Shmuel
Duchan Gan Shmuel: 04-632-0892, Kibbutz Gan Shemuel (east of Hadera Junction) Large selection of Gluten Free foods. Not associated with Duchan in Pardes Hannah.
Givat Shmuel
Al Hamishkal: 03-532-0360, Kenyon HaGivah
♦ Anise: 03-573-1323, Weizman 17, corner of Shenkin
Gush Etzion
Nizat Ha’duvdevan: 02-652-9070, Tzomet Hagush
♦ Eden Teva Market: 04-904-6444, Derech Bar Yehuda 147, Nesher, inside Mega Bul
Eden Teva Market: 04-881-8600, Haroshet 48, Chutzot Hamifratz
Nizat Ha’duvdevan: 04-832-2020, Natan Komoi 7, Nevei Sha’anan
Eden Teva Market: 09-835-9446, Shivat HaCochavim 8, inside Mega Ba’Ir
♦ Hila Ba’Teva: 09-956-7121, Sokolov 57
Nizat Ha’duvdevan: 09-956-0310, Ben Gurion 22 , Sha’ar Ha’ir
Organic Market: 09-9563338, Hanegev 1, Tzimrot
Herzliya Pituach
Teva Castel : 09-956-7165, Hamenofim 5
Eden Teva Market 052-927-6125 Hamanor 2, Industrial Center, inside Mega Bul
Al Hamishkal 02-997-9978 Sha’ar Binyamin Shopping Center, Industrial Zone
♦ Anise 02-679-7373 Avizohar 3, Beit Hakerem
♦ Anise 02-538-4069 Yaffo 76
♦ Anise 02-673-3861 Derech Beit Lechem 33, corner of Esther Ha’Malka 3
♦ Anise 02-581-8575 Feran 5 – Ramat Eshkol Commercial Centre
♦ Anise 02-563-6677 Emek Refayim 32
♦ Anise 02-566-0444 Palmach 42
Eden Teva Market 02-545-9999 Agudat HaSport, Beitar 1, Malcha Mall, inside Mega Bul
Eden Teva Market 1800-468-468 Kenyon Ramot, Golda Meir Blvd. corner of HaCongress HaTzioni, Ramot
♦ Hadassah 02-624-4442 Beit Yaakov 2, near Agrippas, Machane Yehuda
Lev HaTeva 02-538-8832 Yehezkel 6, Geula
♦ Mekor HaTeva 02-537-0181 Hagai 16, Geula
Natural Choice Bakery 02-622-3229 Agripas 111
Nizat Ha’duvdevan 02-5611390 Emek Refaim 25
Nizat Ha’duvdevan 02-651-5697 Kanfei Nesharim 22, Givat Shaul
♦ Olam HaTeva 02-623-2101 Agrippas 65, behind Machane Yehuda
♦ Olam HaTeva – Gluten & Sugar Free 02-653-6646 Agrippas 76, behind Machane Yehuda
Teva Express  02-624-4004 Shamgar 16, Rav Shefa Mall, 1st floor
♦ Teva Net 02-623-4859 Agrippas 99, behind Machane Yehuda
Zmora Organi 02-652-0107 Nejarah 37, Givat Shaul
♦ Zmora Organi 02-566-6660 Amaziah 1, Greek Colony
♦ Zmora Organi 02-673-0008 Yad Charutzim 5, Talpiot
Karnei Shomron
Al Hamishkal 09-794-1471 Kenyon Karnei Shomron
Kfar Saba
Eden Teva Market 09-790-3770 Weizman 207, Sector G
Kiryat Arba
♦ Eretz Chita 02-996-0222 Kiryat Arba Industrial Center 144
Kiryat Ono
♦ Organic Market: 03-6354544 Yirmiyahu 16
Kiryat Shmona
♦  Nizat Ha’duvdevan 04-694-0030 South Industrial Center
Ma’aleh Adumim
 Chalav U’dvash 02-590-2044/02-972-528, 20 Kikar Hakeren, Kikar Yahalom
Mevaseret Zion
♦ Anise 02-533-4883 Kinyon Har’el
Mishmar Hasharon
Teva Castel 09-898-3456 Kibbutz Mishmar HaSharon, at entrance to kibbutz
♦ Nizat Ha’duvdevan 08-926-7873 YesPro Center
♦ Anise 08-970-3001 Azrieli Mall
Eden Teva Market 1800-468-468 Hamelachot Blvd. 121, YesPro Center, inside MegaBul
Eden Teva Market 09-893-1505 Bnei Gaon 5, Industrial Center, Poleg, north of Ikea
♦ Organic Market: 09-8334256 Smilansky 16
Or Yehuda
Eden Teva Market 03-634-5475 Hamasger 8, Old Industrial Zone, near Mega
Pardes Hannah
♦ Duchan 04-637-7235 Hadarim 43, corner of Derech Pikah (not associated with Duchan Gan Shmuel)
Nizat Ha’duvdevan 04-953-4628 Tidhar 2, ‘Big’ Center
Petach Tikvah
Eden Teva Market 1800-468-468 Mordechai Ben Dror 4, behind the gas station “סדש”
Nizat Ha’duvdevan 03-934-6337 HaRav Pinto 19, Rosenfeld Center
♦ Anise 09-743-8282 Ahuza 87
Nizat Ha’duvdevan 09-774-4717 Ostrovsky 39
Eden Teva Market 09-790-7600 Hacharoshet 12, Industrial Zone, inside Mega Bul
Ramat Hasharon
♦ Yofi Shel Teva 03-540-8623 Sokolov 38
Eden Teva Market 03-548-0480 HaHaroshet 10, Industrial Center מורשה, next to Mega Ba’Ir
Ramat Raziel
♦ Or-Gani 02-570-0427 Hadar 3
Ramat Yishai
Nizat Ha’duvdevan 04-811-0843 HaEucalyptus 4
♦ Organic Market: 08-9364732 Yaakov 3
♦ Organic Market: Kenyon Rehovot – inside Shufersal
♦ Teva Center 08-945-3670 HaMelech Chassan 11, Bilu Center, Kiryat Ekron
♦ Tsapichit B’Dvash: 077-201-3977, Binyamin 4
Rishon Le Zion
♦ Al HaTeva: 03-950-3289/052-230-9835, Rutshild (Rothchild) 32
Eden Teva Market 03-942-4900 Yaldei Tehran 5, G2 Center, above Mega Bul
♦ Anise 073-736-9398 Emek Ayalon 32, Shoham Commercial Center
Tel Aviv
♦ Anise 03-620-6355 Dizingoff Center
♦ Anise 03-609-9899 Weizman 14, Weizman Center
♦ Anise 073-743-0308 Abba Achimeir 17, Shuster Center
Eden Teva Market 1800-468-468 Devorah Ha’Neviah 128, Ramat Hachayil, in Mega Bul
Eden Teva Market 03-679-3020 Herzl 42, corner of Ha’ro’e, Ramat Gan
Neroli Health Food Store & Juice Bar: 03-510-7869, Lilienblum 3, Neve Tsedek
♦ Neve Avivim: 03-641-0411, HaNasi 34, Neve Avivim
Nizat Ha’duvdevan 03-510-1497 HaCarmel 30, Shuk HaCarmel
Nizat Ha’duvdevan 03-670-3980 Bugrashov 40
Nizat Ha’duvdevan 03-696-5174 Ibn Givirol 58
♦ Organic Market: 03-6058784 Abba Achimeir 28, Ramat Gan
♦ Organic Market: 03-6449363 Aharon Becker 8, Mikado Center
♦ Shekadiah: 03-674-6491 Shereidot Yerushalayim 48, Ramat Gan
Shorashim: 03-517-1776, Ben Yehuda 35
♦ Teva be’Gimel 03-642-6381 Abba Achimeir 25, Ramat Aviv Gimel, Shuster Center, next to McDonalds
Teva Castel 1700-700-532 Ibn Gvirol 71, at the entrace to Gan Ha’Ir, Kikar Rabin
♦ Teva Castel 03-522-3156 Dizingoff 101, corner of Frishman
♦ Teva Castel 1700-700-533 Arlozorov 64
♦ Teva Kol: 03-685-4830, Sheinkin 57
♦ Teva Banechala 03-696-7474 Nechalat Itzhak 18, Migdalei Aviv
♦ Teva Tari 03-603-7071 Yehuda Hayamit 61
♦  Nizat Ha’duvdevan 04-672-0994 Hagalil 7
♦ Hagan Ha’organi 04-953-0933 HaCalaniot 2
♦ Shirat Ha’aretz 04-682-7050 Jerusalem 37
Zichron Yaakov
Nizat Ha’duvdevan 04-911-4901 Industrial Zone, Mall Zichron

THOUGHTS ON “PODMAPS” and “ORGANIC & NATURAL IN ISRAEL LIST”: The consumer is cautioned that any component or source listed above is for the reader to evaluate. Nor is any Kashrut recommendation made. The list does not indicate a recommendation at all from this writer, and is for informative purposes only.


Post 360: Winery Tour: Polenta: Your Hungarian grandmother’s Mamaliga with a twist; More of the history and basics in Post 181


I plan to join a winery tour this Thursday to Tzora Vineyards, Kashrut OK & kashrut Mateh Yehuda and Recanati Winery. Both have reputable Hechshirim. The third winery, Cremisan Wine Estate does not show Hechshirim on their site. In fact, what we have here is a Catholic wine from a Muslim city in a Jewish country. I am awaiting an official  reply from them.  Hence, a trip to the third winery does not constitute an endorsement. In fact, there is a prohibition for Jews to drink the wine. One is permitted to walk the vineyards’ lovely paths. However,wine  combined with Polenta is a good mix!

I will be on this  (B’H) 
Wine Tour and Tastings
in the
Jerusalem Hills and Beyond
Thursday, Sep 29, 9:00am
The internationally prestigious lifestyle and wine magazine “Wine Spectator” has dedicated its October issue to Israeli wines and vintners acknowledging that “a new generation is reshaping the country’s vineyards and wine making, and quality is on the rise”.

With more than 300 wineries in the country, most of them boutique,  Israel produces about 10 million cases annually, of which 20% is exported. According to Haaretz newspaper,  40% of the annual wine sales take place at  two peak times of the year — Rosh Hashana and Passover.The Wine Spectator’s experts visited wineries throughout the country where they carried out more than 100 blind tastings of domestic wines,  concluding that “though historically relegated to the kosher aisle, the country’s wines can increasingly stand on their own.”

The wine tasting tour will explore some of the most interesting stories behind several successful wineries highly ranked by the Wine Spectator, including:
  • Tzora Vineyards – One of the first boutique wineries in Israel. Led by Eran Pick, Israel’s only Master of Wine and he is a father of three young children, and winemaker of Tzora Vineyards, which he combines with being CEO of the winery. He is also a winemaker who makes wine in the vineyards. As such he is a wine grower, beautifully described by the French word vigneron.. Both their white and red wines earned top scores.
  • Vineyards06
  • Recanati Winery – One of the few wineries with dry-farmed surface in Israel. Located a short distance from Kibbutz Tzora, in the Sorek Valley, it specializes in Carignan red wine grapevines, which were originally planted in 1991. We’ll find out moe about “dry farm”.

  • Ben Zimra – Merlot Recanati Winery
  • Estate Cremisa Wine  Bethlehem, where resident Italian priests belonging to the Salesian Community, have been producing wine since 1885. Riccardo Cotarella, one of Italy’s leading enologists, works with the winery.
Ben Zimra – Merlot
 Cremisan Wine Estate

The Cremisan Valley is a valley located on the seam line between the West Bank and Jerusalem.

The valley is one of the last green areas in the Bethlehem district, with vast stretches of agricultural lands and recreational grounds. The Salesian Sisters Convent and School, the Salesian Monastery and Cremisan Cellars are located in the valley.

The main convent and monastery are part of the Salesian order. The convent and school were opened in 1960 and have around 400 students in their primary school, kindergarten, as well as the school for children with learning disabilities. The school also hosts a number of community activities in the afternoons and summer camps.

The monastery, located on a hill 850 meters above sea level, is five kilometers from Bethlehem. It was built in 1885 on ruins of a 7th century Byzantine monastery. The main monastery, housed in a building featuring stone floors, thick walls.

It is within Jerusalem municipal limits, while the storeroom on the other side of the parking lot is in the West Bank. The road to the monastery passes one of the coordinating offices between Israel and the Palestinian Authority.

Cremisan Cellars

Cremisan Cellars logo

Cremisan Cellars is a winery in operation since the establishment of the monastery in the 19th century. Modern equipment was introduced in 1977. The grapes are primarily harvested from the al-Khader area. Only 2% of the wine production (around 700,000 litres per year) is made from Cremisan’s own grapes. The rest comes mainly from Beit Jala, Beit Shemesh, and the Hebron area.

Land appropriation

In 2006 the Israeli military authorities issued an order envisaging the creation of a separation barrier which would have confiscated some 3,000 dunams of private local farming terrain and also Catholic church property by enclosing both parts of Beit Jala, and the settlement of Gilo within its precincts, while breaking up the contiguity of the two Salesian monasteries in the valley.The barrier would have divided the 19th Century Salesian monastery, relocated on the Jerusalem side from the neighboring convent and primary school run by nuns. On April 24, 2013, the Special Appeals Committee of the Tel Aviv Magistrate’s Court approved land expropriation for the proposed security barrier along a route that would have annexed about 75 percent of the convent’s property and enclose it on three sides. The wall would also annex the farmland of 58 Palestinian families. Israel military authorities argued that construction of the wall was a necessary measure, or “matter of expediency,” designed to thwart future attacks by would-be terrorists infiltrating into Israeli towns and settlements.

2012 proposals for the barrier show it looping around the convent, keeping it on the Palestinian side, but splitting it from the neighboring monastery, which would be on the Israeli side. The elementary children would still be allowed to attend the school, passing soldiers at an Israeli checkpoint. Landowners would be given limited access via an agricultural gate.

According to the human rights group B’Tselem, 85 percent of the route falls inside the West Bank instead of following the Green Line. Residents of Beit Jala believe the route was chosen to connect the West Bank Israeli settlement of Har Gilo to nearby Gilo.

In a May 6, 2013 letter to U.S. Secretary of State John Kerry, Bishop Richard Pates, the chairman of the bishops’ Committee on International Justice and Peace for the United States Conference of Catholic Bishops wrote, “The Cremisan Valley is a microcosm of a protracted pattern that has serious implications for the ongoing Israeli-Palestinian conflict…As the wall moves and constricts more communities in the West Bank, the possibility of a future two-state resolution becomes less likely. Moving the wall and disassociating Palestinian families from their lands and livelihoods will incite more resentment against the State of Israel among residents of the West Bank, not less, increasing the frustrations that can lead to violence.”

During the Second Intifada of 2000 there were regular shootings from Beit Jala to Gilo. Israeli Defence Ministry spokesman Joshua Hantman said “The route of the security barrier is based on the specific security considerations of the area. In the Beit Jala region, it is there solely to keep terror out of Jerusalem.”

During the Intifada, a wall was built around Gilo to protect the section, but was mostly removed, leaving only 80 of the original 800 plates in place, in August 2010. Israeli Lieutenant-General Hezi Revivo said, “The security situation in the area is better than it was in the period before the wall was built. It was constructed as a response to the attacks during Operation Defensive Shield and today I see no problem with removing it.”

The 9 year legal battle waged by the two local monasteries and the 58 Palestinian landowners in Beit Jala ended when the Israeli Supreme Court ruled in favor of the petitioners in April 2015. The monastery and convent, it determined, ought to remain connected on the Palestinian side of the separation barrier. It was the second such decision in favor of maintaining the integrity of an area on the West Bank, following the Supreme Court’s decision in favor of the villagers of Battir, who had petitioned to stop the separation wall from breaking up their town.

Above From Wikipedia

Polenta Valsugana: Not Your Hungarian grandmother’s Mamaliga: See Post 181 for a history and basic recipe. Valsugana is a region of Italy begins a few kilometers east of Trento and is the doorway to a  ski trails.

Italian Recipe: I found two Polenta Valsugana boxes in my local makolet. One is short cooking 8 minutes and the other takes about 45 minutes and it’s simple: Just as there is a quick cooking variety of oats, there is also one for corn meal. I recommend buying corn meal ingredients from a reputable shop, and not to use the boxed variety.

(Short time recipe) Put to boil a liter and a half of water and add salt to taste. Pour in into boiling  325 grams.

I wanted 4 portions so I used 1.5 cups of water and  150 gr of corn meal. Always mix in the same direction for a few minutes, using a wooden spoon. After only 8 minutes polenta is ready. Regular corn meal timing is 45 minutes.You can bake it, according to your preferences, even a little longer, increasing the amount of water.

The amount per serving:

  • 4 heaping tablespoons of the cooked mixture per serving.

     More Elegant: Prepare it according to the traditional method : use the copper pot and serve it on a solid wood cutting board . A beautiful sight on the table for your guests.

– See more at:

Polenta with mushrooms, (I added tofu). Can also add kosher bacon.

INGREDIENTS/Polenta with mushrooms:

Recipe adapted from Polenta Valsugana website.

300 g of cultivated mushrooms

80 g of tofu in two slices or other meat substitute

60 g chopped onion

2 cloves garlic, (roasted)

1 bay leaf,thyme

180 g of cherry tomatoes

200 g ricotta

coarsely chopped parsley

Add to seasoned ricotta

extra virgin olive oil




You can serve with cut tomatoes into wedges

,basil and or seasoned ricotta, hard type, grated.

– See more at:

1 Clean the mushrooms and cut them into slices, then  dice tofu.

2 Lightly fry the garlic with the onion , bay leaf and thyme. Add the mushrooms, raise the heat and brown.

3 Add the tofu and cook before checking the salt and pepper.

4 Gradually increase heat, then remove the garlic, bay leaf and thyme and flavored with parsley. Let cool. Grated 50 g of seasoned ricotta cheese and divide tomatoes in half, remove seeds and cut into pieces; (could not find the meaning of this word).5 Prepare the polenta: put on the fire a saucepan with 1.3 liters of water, salt to taste and bring to a boil. When the water boils, pour in the whole cornmeal Package stirring well. Keep stirring with a wooden spoon for a few minutes in the same way keeping the boil. After 8 minutes, the polenta is ready. 6 When boiling add the polenta with mushroom sauce and tomatoes and mix the ingredients well.

7 Add the cottage cheese/seasoned ricotta.

8 slightly Stir, then pour the polenta in a plate it level to 2 cm thick.

9 Bake at 200 degrees with grill for a few minutes, then divide the polenta cubes. 10 Put the polenta cubes on a platter, decorate with chunks of tomato, grated seasoned ricotta and basil, then serve.

– See more at:

Polenta Cake: This looks intriguing:

1 – Arrange on the table all the ingredients for the preparation of the cake. Ingredients are after the direction? Guess the Italians want to know how LONG it will take to follow the recipe. Not a bad idea!

2 Whisk the softened butter with the icing sugar. 3 Add the eggs and yolks, and when the mass will be amalgamated, with cold coffee and coffee powder. 4 Stir in the cornmeal.

5 Add the sifted white flour with baking powder, starch and powdered almonds. 6 Complete with seeds of the vanilla bean. 7 Spread the mixture into a 24 cm mold, greased and floured and bake in a 180 ° oven for 37 / 40 minutes. When the cake will be  baked and place on wire rack to cool. 8 Decoration: sprinkle with icing sugar and garnish with coffee beans.- See more at:

I plan to play around with this recipe and incorporate the traditional Israeli defrosted rolled dough:


200 grams of flour/ Israeli rolled dough

50 g Polenta Rapid Yellow

3 egg yolks

130 grams of butter/or less

13 grams of salt


100 grams of cooked corn

50 g Polenta Rapid Yellow

260 grams of milk

3 eggs

15 g butter

125 grams of ricotta

50 grams of peas

80 grams of washed and boiled asparagus

45 grams of cooked tofu cubes

50 grams of grated Parmesan cheese



1 Set up the ingredients listed in the recipe. (photo 1)

2 salted Shortbread: begin to moisten the butter with salt and pepper, flour, and the cornmeal. (2 photos)

3 Finish kneading by adding 3 egg yolks and work quickly to shrink the pastry. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.

4 Filling: in a saucepan boil the milk, pour the corn flour to rain, stirring, cook the polenta for 6 minutes, then add the corn and cook for 2 minutes. Salt, pepper and add the ricotta, eggs and butter. Season with the Parmesan cheese, the vegetables and the tofu.

5 Roll out the pastry and coated stencils from tart  10 cm, greased and floured. Prick the dough on the bottom and  Roll out the remaining pastry and cut out the strips. Pour the filling, and close with strips of dough.

6 Place the pastierine  (tart pan) in the oven at 175 degrees for 25-30 minutes.

– See more at:


NUTRITIONAL VALUES (Average per 100g of product)
Energy 1507 KJ – 355 Kcal
Fat of which saturated) 1.20 g (0.33 g)
Carbohydrates (of which sugars) 77.40 g (0.39 g)
fibers 3.30 g
protein 7.20 g
salt 0 g


Sizes of package

Pack 375g
pack 2 x 375g
pack 1,5kg

– See more at:

Now that I am familiar with the texture, I’ll check with the shuk vendors to see if the quick cooking corn-meal is available here.


Post 359: Don’t stop Exercising: An evening of divrei chizuk by Rabbi Mendel Kessin Shlita, List of Fish available in Israel, Free Hevron Tour with Shalom Pollack

Don’t stop exercising

Taking a month or two off of regular exercise may not be so benign. A new small study shows that when muscles take a break, they maintain very little muscle memory from the prior exercise.  (As TIME recently reported)

In preparation of Rosh Hashana, this Elul, we are pleased to announce an evening of divrei chizuk by Rabbi Mendel Kessin Shlita.

VENUE: YESHIVAS RABBI AKIVA (For location details)
TIME: 8.00PM for 8.15PM

Many varieties of fresh kosher fish are available in Israel. Here’s the list of all types and the Hebrew spelling for them.

English Name שם מקובל Hebrew Pronunciation
Alaskan Pollock זהבנון Zahabnon
Albacore tuna טונה, טונה לבנה Tuna, tuna levana
Anchovy אנשובי Anshoovi
Arrowtooth flounder שטצד פציפי Shattzad Patzifi
Barramundi ברמונדי Baramundi
Blue runner תרחון Tarachon
Bream זהבון Zahabon
Cod קוד Kod, ze’ev yam
Common carp, Mirror Carp קרפיון Karpion
Common dolphin-fish, mahi-mahi רעמתן Ra’amatan
Common grey mullet בורי Burri
Dusky grouper (bass) לוקוס Lokus
Flounder דג סנדל Dag Sandal
Frigate tuna (mackerel family) פלמודה Palmudah
Galilee St.Peter’s fish; Mango tilapia מושט אביאד Musht, Amnon
Gilt head sea bream דניס Denis
Grass carp קרפיון Karpion esev
Greater amberjack אינטיאס Intias
Haddock חמור ים Chamor Yam
Hake מרלוזה, בקלה Marluza, Bakala
Halibut הליבוט Putit, halibut
Herring הרינג Herring
Jordan St. Peter’s fish; Blue tilapia מושט Musht, Amnon
Kinneret bleak (carp) סרדין טבריה Sardine Tiveria
Longhead barbel (carp) כרסין Karsin
Mackerel מקרל Mackerel
Meagre (drum) עיט הים Eit Hayam
Nile Perch נסיכה נילוס Nisichah Nilus
Pink Dentex (Red Snapper) פארידה Faridah
Plaice פלייס Plaice
Pollack פולוק Polok
Red drum מוסר Musar
Round sardinella דקה Daka
Salmon סלמון Salmon
Sea Bass לברק Levrak
Shad or Whitefish עלוזה Aluzah
Shi drum לבט Levet
Silver carp כסיף Kasif
Skipjack Tuna טונה, טונה בהירה Tuna, tuna behirah
Spanish Mackerel פלמידה לבנה Palmidah Levanah
Striped Bass בס Bass
Striped Red Mullet ברבוניה Barbunia
Striped sea bream מרמיר Mormir
Trout; Rainbow Trout פורל Forel
True Sole, Dover Sole סול Sol
Turbot פוטית Putit
Yellowtail amberjack אינטיאס Antias, Shula

Free Hevron Tour

Wednesday September, 26th
Tour will leave at the Inbal hotel at 9:00
return 6:00.

Shalom Pollack tour leader contributed the itinerary:

We will visit Rachel’s tomb

Over look from a Crusader Fort
Museum and

View film in “Bet Hadasaah” in Hevron

Tel Rumaida Yeshiva visit


Shopping in the pioneer’s shop

Avraham aveinu shul

Maharat hamachpela

Reserve with Shalom Pollack by e-mail

Shalom Pollack's profile photo

Tour Guide




Post 357 : Ginger Squash Soup, Lubia Salad handed down from the Sefardi tradition; Breathe in, count to ten and breathe out- The New Year is upon us. How to prepare ourselves for Teshuvah, The Order of the Rosh Ha Shannah Service, Foods for holiday Seudah for Health, Wealth, Etc. Women’s Rosh Ha Shannah Events, Theater Club for English Speakers to prepare for Hebrew Theater

I may be out on a limb. What is Teshuvah?

We are in Elul. It’s time to inspect our Kelim, our vessels, how we operate vis-a-vis out creator. I am aware of Him, but each and every moment, he surprises me. How much he is here for me, I can never know.What are our “Vessels” Have you cleaned an actual pot recently?  If you have a really greased up pot that stood without cleaning, it will take a thorough going over – in fact more than once. During that whole messy process the pot will resist. You may get the feeling that this is so tortuous I can’t continue. The pure surface will start to shine thru in a few places. By the end of the operation the pot will be like new.

However we are not pots. We , each and every one of us, are  intrinsically good . Any sin  that we committed 10 years ago and we resolve again this Rosh Ha Shanah not to do again, wipes our slate clean and gives us a new beginning. We become a new creation.

Our children are our future. They’re the most devoted to life- 5777 – May it be a year of marriages. for all our children תהא – ז”תשעזיווגים עם ִשנה . May all of you looking for you zivig, get married this year – and I (Rebetzin Yemina Mizracchi), have a request: don’t get small as you grow. When you do have a husband and children, retain your broad perspective, of davening for people about whom everyone else has forgotten. During the shofar‐blowing, when we remember Sisera, we remember all the bereaved mothers, who so wanted to give of themselves to their child and ended up being forced to give him up, for the sake of an entire people. It’s no coincidence that Rosh Hashanah is also called Yom Hazikaron Memorial Day – and the shofar is the great siren that we sound on that day. So I just want to say to all the women who feel “all day things are taken from me, I do so much, how will I cope with the hectic holidays?”: sweetheart, you don’t know how to do it any other way… And that’s real joy. When Hashem looks at you that way, rushing, running, trying, He raises a cup of salvation and says, “L’chayim, dear”.  Excerpted from Rabanit Yemima Mizrachi

Walking into synagogue this Rosh Hashanah, what will you see and hear?How does the Morning Rosh Ha Shanah Service relate  to introspection?

The morning service (Shacharit and Musaf together) should take approximately 4-5 hours.

Shacharit:The first part of the service, until the Amidah, resembles the service of every Shabbat and holiday — Baruch She’amar, Psalms of Praise, Yishtabach, Shema and its blessings, etc. The Rosh Hashanah Amidah is then recited, followed by a lengthy Repetition of the Amidah by the chazzan, which is inter-sprinkled with different hymns which are traditionally sung together by the entire congregation. Members of the congregation are honored with opening the Ark before the recitation of many of these hymns.

When the chazzan concludes his repetition, the congregation rises for the Avinu Malkeinu prayer. This is followed by the recitation of the Song of the Day.Torah Readings:At this point two Torahs are taken from the Ark.

While the Ark is open, before the Torahs are removed, special prayers designed to evoke Divine mercy are silently recited.First Day:
The birth of Isaac is the theme of the reading of the first day of Rosh Hashanah. We learn the lesson of Divine Providence and Omnipotence.Sarah, at the age of ninety, gives birth to Isaac, her first and only child. Isaac is entered into the Covenant of our Father Abraham at the age of eight days. In the haftorah we read about the birth of the prophet Samuel.Second Day:
The “Binding of Isaac” is the theme of today’s reading. The Binding of Isaac has come to represent the ultimate in the Jew’s devotion to G‑d. On Rosh Hashanah, when the world trembles in judgment before G‑d, we evoke the Binding of Isaac.

We tell G‑d, “If we have no other merit, remember how the first Jew bound all succeeding generations of Jews in a covenant of self-sacrifice to You.” The haftorah, a reading from the Book of Jeremiah, talks about G‑d’s everlasting love for His people and the future ingathering of the exile. In the last verse of the haftorah, G‑d says, “Is Ephraim [i.e., the Children of Israel] not My beloved son? Is he not a precious child that whenever I speak of him I recall him even more?”

This follows one of the primary themes of the Rosh Hashanah prayers, our attempt to induce G‑d to remember us in a positive light on this Day of Judgment.Shofar Blowing:The shofar blowing service is the central point of the day’s services. Preparatory Psalms are recited, and then the shofar blower recites the blessings and sounds the shofar.Musaf:In most communities, The Musaf service is prefaced by a passage recited by the chazzan, wherein he requests Divine favor and permission to lead the congregation despite his deficiencies. The Special Rosh Hashanah Musaf Amidah is then recited.

The Musaf Amidah has three themes — each contained within its own blessing: G‑d’s kingship, G‑d’s remembering His people, and the sounds of the shofar. In many communities, the shofar is sounded after the congregation silently concludes each of these blessings. The chazzan then repeats the Amidah, which is again inter-sprinkled with various hymns. A deeply moving section of the Musaf Amidah Repetition is “U’nit-a-neh Tokef” (click here for the history behind this prayer). The shofaris again sounded when the chazzan concludes each of the three aforementioned themed blessings. Towards the end of the service, the priests, or kohanim, direct descendants of Aaron the High Priest, bless the congregation with the Priestly Blessing. The prayer concludes with the Ein Ke’eloheinu and Aleinu. Afternoon Prayer:

The brief afternoon service consists of the opening prayers, (the Torah reading if Rosh Hashanah falls on Shabbat,) the Amidah prayer, thechazzan’s repetition of the Amidah, the recital of Avinu Malkenu, and the concluding Aleinu prayer.

Tashlich Prayer
On the first day of Rosh Hashanah (or on the second day if the first day falls on Shabbat), it is customary to visit a body of water that has fish, and there to recite a brief prayer. Following are two events for women:

Two Events for Women Before Rosh Ha Shanah

1) EVENT:  Jordan River Jubilee for Women You’re invited to Turbo-Charge your Teshuva….“Run and Return” (Ratzo veShav) Jordan River Jubilee for Women

Sunday, Sept. 25th @ a super magical part of the river near Karkom
(20 minutes drive from Tzfat towards the Kinneret)

Come as early as you want and stay as late as you want.

10 am: Ma’amar on Teshuva from the Mitteler Rebbe with Chaya Bracha Leiter

11:00 am: “Head to Toes” Teshuva- Experiment with powerful guided exercises using the river current as a mashal for your relationship with HaShem-
with Aviva Spiegel

20 NIS donations for each teacher
(classes optional)

12:30 Music and drum circle- bring your instruments

Remember to bring swim gear, lunch and water (and whatever else you need)

Directions: From Tsfat, Drive towards the Kinneret. Turn Left at Vered HaGalil (route 8277). Drive about 5 minutes and turn left at signs for Karkom. Turn into the parking lot. You will see a small road immediately as you turn in. Drive down this long, steep one lane road till the bottom. There will be clear signs (bright yellow ones with flowers) starting at the picnic area to direct you.

Please RSVP.
Aviva Spiegel
PHONE:  050-365-0246

Ktiva v’Chatima Tova! Shana Tova Umetuka!

!This shiur is available for ssponsorship.

See below for more info and opportunities.

2)Katamon Learning Experience  brings you inspiration for Rosh Hashanah and invites all women to a shiur not to be missed ,


Rebbetzin Shira Smiles


Tekias Shofar – Entering into the Inner Realm 

WHEN: Sunday, September 25, 2016 – 8:30 PM

WHERE:Home of the Lurie Family

HaGadna 14, Katamon

(Corner Hashayarot)


20 NIS

Certain foods are prepared for Rosh Hashana for a Rosh Ha Shanah Seudah.

  • After eating LEEK,  CABBAGE, or SWISS CHARD  say: “May it be Your will, God, that our enemies be CUT OFF.” The Aramaic word for squash, karaa, uses the same sounds as the Hebrew verbs “rip apart” and “read.” The accompanying blessing is double, that the evil of our verdicts be ripped, and our merits be read before God. As with the other foods, the exact meaning of “karaa” is unclear, and different Jewish communities gave the Aramaic word different interpretations, as pumpkin or squash.
  • After eating BEETS, say: “May it be Your will, God, that our adversaries be REMOVED.”
  • After eating DATES, say: “May it be Your will, God, that our enemies be FINISHED.”
  • After eating GOURD, say: “May it be Your will, God, that the decree of our sentence should be TORN apart, and may our merits be PROCLAIMED before You.”
  • After eating POMEGRANATE, say: “May it be Your will, God, that our merits increase as the seeds of a POMEGRANATE.”
  • After eating the HEAD of a sheep or fish, say: “May it be Your will, God, that we be as the HEAD and not as the tail.

You can also use other foods and make up your own “May it be Your will…” For example, eat a raisin and celery, and ask God in the coming year for a “raise in salary” (raisin celery)!


Come New Year’s eve, what do you wish for?

  • A year as sweet as APPLES in honey is one typical answer. But Jewish tradition offers many other symbolic options. Talmudic era scholars came up with a list of very specific requests to make from God, laying the groundwork for the Rosh Hashanah seder, which Mizrahi and Sephardi Jews have been conducting for hundreds of years.
    The roots of this  Rosh Hashanah seder can be found in the Babylonian Talmud circa 300 CE.
  • It was built around symbolic foods chosen for their Aramaic names, which are word plays on the accompanying blessings, black eyed pea, and carrots.Black-eyed pea or haricots verts are called rubia or lubia in Aramiac. These words contain the same sounds, respectively, as “many” and “heart” in Hebrew. The accommodating blessing asks that our merits become many and that God hearten us.Some add that may we increase in the coming year.
    Haricot verts can be served simply roasted, or cooked in tomatoes. In Egypt, the word rubia was used for fava bean, but since fresh fava beans were not in season during Rosh Hashanah, Egyptian Jews cooked dried beans. Yemenite Jews used fenugreek for this blessing.

Sephardi families serve sweet roasted pumpkin burikitas (small pastries) or fried pumpkin sprinkled with sugar. In some communities, families would prepare a sweet pumpkin jam, while others in the levant would serve the light skinned, Middle Eastern zucchini.
read more:

Lubia Salad is one from the Sefardic tradition;

Lubia Salad With Tomatoes, Onions and Spearmint for Rosh Hashanah (From Haaretz)

A contemporary variation of the bean, based on ancient symbols and traditional foods believed to bring blessings for the Jewish New Year.

Ronit Vered Sep 02, 2012
1 cup dried lubia beans, soaked in water for 12 hours
1/2 kg. fresh lubia, well rinsed
1/4 kg. broad Turkish beans
1 cup Tamar cherry tomatoes
1/2 hot red pepper sliced into rings
1 cup white onion, finely chopped
1 cup spearmint leaves
6 chopped garlic cloves
1/2 cup lemon juice
1/2 cup olive oil
salt and black pepper

Place the dried lubia in a pot, add olive oil, a little salt for cooking, and water to cover, plus about 1 centimeter. Cook for 1 1/2 hours, until the lubia softens. Strain and set aside. Scald the fresh lubia for two minutes in boiling salted water. Remove, strain and transfer immediately to a bowl filled with ice water. Cut the Turkish beans into long strips without cooking them. Cut the cherry tomatoes into quarters. Transfer the three types of beans to a bowl with the remaining ingredients. Mix well and serve.

Ronit Vered
read more:

Ginger Squash SoupGinger Squash Soup - Photo © Molly Watson

Ginger Squash Soup.  Photo © Molly Watson

Updated December 30, 2015.

A bit of fresh ginger balanced with the kick of ground ginger turn sweet and rich squash soup into much more than the sum of its parts. I usually use butternut squash for this soup, but any winter squash will be just as tasty. It’s a flavorful beginning to a bigger meal, or makes a light dinner with crusty bread and a fresh salad.s


    • 4 pounds winter squash (1 large squash)

    • 2 medium onions

    • 3 cloves garlic (optional)

    • 3 Tablespoons butter or vegetable oil

    • 1 Tablespoon grated fresh ginger

    • 1 teaspoon ground ginger

    • 1/2 teaspoon fine sea salt, plus more to taste

    • 8 cups  vegetable broth

    • Sour cream or crème fraîche for garnish (optional)

  • Yield: Makes 6 servings


  1. Halve, seed, peel, and cube the squash. Set aside.

  2. Halve, peel, and chop the onion. Peel and mince the garlic, if you’re using it.

  3. Heat a large pot over medium-high heat. Add the butter or oil and onion. Sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until onion is soft, about 3 minutes.

  4. Add the garlic and cook until fragrant, about 1 minute.

  5. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 more minute.

  6. Add the squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until squash is very tender, about 20 minutes.

  7. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. If you have a hand-held immersion blender, you can use that instead, just be sure to blend the soup long enough and thoroughly enough so that the soup is well and truly smoothly puréed.

  8. Return the soup to the pot. Taste it. Add salt to taste, if needed. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

    Theater Club for English Speakers:

    Like theater, but afraid you wouldn’t understand a play in Hebrew?

    Want to improve your Hebrew fluency? Give it a nuanced dramatic flair?

    Have like minded friends or want to meet some?

    Join the club where you and a few others share in reading a Hebrew play together over a few weeks, then attend a professional performance or movie of that same play.

    Improve your Hebrew, socialize, and get an insight into Israeli culture.

    The only costs will be scripts and tickets to cover the expenses.

    See more details and join us at:

Post 356:National Israel Film Day: 10 Sh Tickets at the Jerusalem Little Theater tomorrow, Wednesday. Do you have clothing in your closet that is not in use??? Lemon poppy-seed Muffins: Hadash is pleased to announce the addition of a new Shabbat Satellite Minyan to meet weekly at Emek Refaim 47 (pictured below). Shabbat Mornings 9:15 – 11:15 AM ; Effect of Exercise on the Body: Several Shiurim in Baka

Greetings locals, visitors to Jerusalem and yet to be visitors.

On Wednesday 21/09/16 public screenings will be held at the Jerusalem Theater as part of the Israel Film Day: Reservations are a must. There are 9 rows in the theater and Hadar will take your requests until 9 PM tonight; have your Tuedat Zehut ready.

Tickets are only 10 ₪.

For your convenience, here is the schedule of the screenings:

11:00 Laureates will be Happy Little Theatre: Not sure if this is the Film: The Happy Film, by Austrian designer Stefan Sagmeister, chronicles his quest to turn himself into a design project. Can he redesign his personality and train himself to be happier? He pursues three controlled experiments in meditation, therapy and drugs, but his life changes in ways he never intended.

Our Father 17:00 Little Theatre: Our Father (Hebrew: Avinu‎‎) is a 2016 Israeli drama film directed by Meni Yaesh. It was one of five films nominated for the Best Film Award at the Ophir Awards.

Sandstorm 19:00 Little Theatre: A sympathetic but clear-eyed look at the inequalities that entrap women (and the men they love and resent) in a Bedouin village.

Go Through the Wall 21:00 Little Theatre: Rama Burshtein’s follow-up to “Fill the Void” brings romantic comedy to the Hasidic community, with relatively pleasing results.

Full details on the film and theater ticket reservation site

To reserve:  02-5605755

You can charge or they will hold the tickets for a few hours. I reserved Sandstorn and Go Through the Wall: Hadar took my information.


Do you have clothing in your closet that is not in use???

Perhaps someone else can enjoy them.
Chabad of Rehavia is  gathering clothing and arranging a sale . If a garment you submitted is sold, you will be reimbursed for the item (clothing will be accepted until Tuesday.
Feel free to come enjoy the beautiful selection of carefully chosen clothing on this Thursday evening from 7pm -10 pm  at  8 Ramban Street (Chabad of Rehavia right next to Kings Hotel
For more information please text 052-327- 3519
*Only new or slightly used clothing in excellent condition will be accepted. Shoes and fashion accessories in excellent condition may be submitted as well.
 looking forward to see you …
Facebook: Yad 2 sale מכירת בגדים חדשים ויד שניה

Shir Hadash is pleased to announce the addition of a new
Shabbat Satellite Minyan
to meet weekly at Emek Refaim 47 (pictured below).
Shabbat Mornings 9:15 – 11:15 AM
This Shabbat minyan is not a replacement of our main minyanim – on Shabbat (Main, Young Professionals, Kids), Weekday, High Holiday and Chagim, as well as all educational programming – that will continue to operate uninterrupted at our primary location at Chopin #3 (pictured below).  Rather, this new minyan — to be called Shir Hadash Emek – is being created on an experimental basis to extend Shir Hadash’s reach to a new population and facilitate the growth of the community.
On occasion, both Shir Hadash and this new satellite branch, Shir Hadash Emek, will join together to create a sense of cohesiveness amongst the two sites.  For example, this coming Motzei Shabbat, we will conduct one Slichot program alone, beginning at 11 PM with a shiur by Rabbi Sam Shor followed by musical slichot at 12 AM with Ari Abramson, the Main Branch’s Ba’al Tephilla for the Yamim Noraim.  This event will take place at the Satellite Site (Emek Refaim 47) as way to introduce the new facility to both the core community and the new membership alike.
When you attend, please bring a canned food item to donate to Jerusalem’s needy elderly.
Additionally, in two Shabbatot, on October 1st, when Shir Hadash must move its main minyan anyway due to the special Shabbat Mevorchim schedule at Ohel Nechama, we will join all our minyanim together at the new satellite Emek branch as well.
Rabbinic leadership of the new branch will be provided by Rabbi Pear, with divrei Torah provided on a rotating basis by all Shir Hadash Rabbis and Rabbinic Interns.

 Educational Events

My Morning Park Exercise between 6:30 and 7:30 A.M.: There’s a moment when I begin to stretch, the park is quiet, no dog walkers, and I start breathing to a rhythm that is uniquely mine. A stretch emanates from very deep inside. It’s a slow letting go, of tension. my limbs relax, and I start to swing my arms. I think of the benefits, limiting stress, increasing flexibility. The many long-term benefits of regular endurance exercise will be discussed in future posts.

Lemon poppy-seed Muffins


    • 2 cups flou/ or combination walnut flour/spelt/whole wheat
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 2 tbsp lemon juice
    • 1/2 cup soy milk/almond milk
    • 1/2 cup oil/fruit
    • 1 cup  fruit
    • 3 tbsp flax meal plus 1 egg
    • 1/2 tsp vanilla
    • zest from one lemon
    • 1/4 cup poppy seeds
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 muffins

Pre-heat oven to 375 degrees. Grease or line a muffin pan.

In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, soy milk and vanilla. Add the liquids. Then add the egg / flax seed meal. Stir in the lemon zest and poppy seeds.

Gently combine the flour mixture with the soy milk and fruit mixture just until mixed. I do the combining in batches. Mix gently 1.5 tablespoons of flour mixture with batter 2 tab batter. This way the air remains in the mixture.

Pour into prepared  baking paper lined muffin tins.

For extra sweet muffins, sprinkle the top of each muffin with a pinch of extra 100% chocolate shavings.

Bake for 20 – 25 minutes, or until a toothpick inserted into a muffin comes out clean. I generally turn the muffins after half the time. The muffins will be soft and you will handle them gently, but the come together over a few days. these muffins freeze well.

Post 355: NATIONAL READINESS EXERCISE THIS WEEK: Jerusalem Employment Career Conference Tuesday, Sept 20, 2016 8:15 – 14:30 at the Begin Center organized by the City of Jerusalem’s Employment Center Admission Fee: 50 NIS (including lunch)

Sun Sep 18, 2016 4:31 am (PDT) . Posted by:

“Avery Einhorn”

 The IDF Home Front Command will be conducting its annual readiness exercise this week throughout the country, simulating conventional warfare.

As part of the exercise, there will be a “rolling” exercise on Tuesday wherein sirens will be sounded from the North down through the country during the morning and early afternoon hours, followed by a national siren
in the evening.

At those times when you hear the siren you are asked to make your way to the closest “safe area”, whether the miklat in your building, or other pre-determined areas.

For those who may not have taken notice of the publicized exercise (especially elderly neighbors, etc.), please let your neighbors know, as well as your children’s ganenet, etc.

Baseball In Israel?

By Zev Moore – First post by a Jewish youth!


The Israeli Juvenile National Team has players from all around Israel – Gezer, Tel Aviv, Gush Etzion, Hashmonaim, Jerusalem, Modiin, and more. 16 out of the 35 kids aged 9-12 that tried out, were chosen by the head coaches, David and Josh. My twin brother and I were the lucky ones as we would be traveling to Italy to participate in the Tuscany Series.

I was so excited that I would be able to do something special, especially in my first year in Israel. Before we moved to Israel, I was pretty upset, having heard that there was little to no baseball in Israel. I soon found out though, that I was incorrect! Now, I play even more baseball than I did in America, but not on Shabbat.


As we were leaving for Italy, people kept asking us who we were and what we’re doing. We told them we were going to Italy to play baseball. They all seemed surprised, saying they didn’t even know that Israel had an international baseball team.

We had a 2 hour car ride from Rome to Grosseto. And when I heard that I was starting in the first game, I felt so honored, so proud to be representing Israel as an athlete! When we won, it was particularly special as Shabbat was approaching. As we headed toward the city of Sienna to celebrate Shabbat, I recall that the drive was about 2 hours, but it was fun with all of my friends on the bus.


We were all kids from Israel who had a great passion for the game of baseball, so much so that we left our homes, traveling internationally for almost a week. We found the only Jewish synagogue in Sienna and followed services with a Shabbat meal.

On Sunday, the day of our last 2 games, the entire team was anxious to win in order to qualify for the semi-final game; we won the game on a stunning 9-1 final score! It was also my biggest hit of the tournament, a line drive to the left-center field gap. Somehow, this was our team’s best played game and now, we were all pumped up in order to bring Israel, our home, the title in the finals!

So it started out, with both teams matching zeros until the bottom of the third. But by the time the game was over, the final score was 7-6. I was very upset at how it ended, but I told myself that it was just a game and that we played well. When the team was at the awards ceremony, it was a bittersweet feeling. On one hand, coming internationally to play and making the finals was nice. But on the other hand, we lost on a very close game.

When they announced for Team Israel to come forward and take the trophy, the sadness disappeared and I ran with pride in my heart, knowing that I came representing Team Israel.


It was emotional to say goodbye to the players and coaches, but I knew that we would see each other again at a ceremony to honor our team during the Maccabiah Games. I will forever remember this trip as one of the best experiences in my life as I represented my country, Israel, even if it just became my home one year ago.

The City of Jerusalem’s Employment Center has asked JBNF to invite its members to:

Jerusalem Employment & Career Conference
Tuesday, Sept 20, 2016 8:15 – 14:30 at the Begin Center
organized by the City of Jerusalem’s Employment Center
Admission Fee: 50 NIS (including lunch)

This event will be conducted in Hebrew.


Best regards,
Avigail Frij
Co-Founder and Member of the Board
Jerusalem Business Networking Forum (JBNF)

Elul 5776
September, 2016

Dear Friends of Women of the Book,

This summer my spouse and I and our two young children relocated from Israel to Portland, Oregon so that I may begin my MFA studies in Art and Social Practice. Having been so engrossed in the details of the move – where we would live, where the children would be educated, what synagogue and community would best suit us, what part of town was most bicycle friendly, family oriented and, not to mention, packing up our lives in Israel – I often lost sight of the purpose of this move.  When my professor sent an email one day to commend us on this “transcontinental move you are making for the sake of art”, I was awakened to the memory of the vision that guided this move – deepening my work and skill as a social practice artist so that I may give back to the communities with which I work in a more informed, profound and transformative way.
Judaism teaches us to see the miracles in the small moments.  For these occasions we have blessings that have been passed through the generations.  And from this tradition we learn to see both small and great moments of beauty and miracle.  Being newcomers to Portland has offered many opportunities to recognize these small miracles with a blessing – seeing the Pacific ocean for the first time in many years, the rain-bowed sky, the sighting of Mt. Hood, eating fresh picked blueberries, hanging a mezuzah crafted from bamboo growing in the back yard, and soon, marking the beginning of the Jewish New Year 5777.

          Ki Tetze, Ruth K. Ben-DovThis month of Elul, the last of the Jewish calendar  year, is the time of  recounting. We recount the  places in which we have had  successes and the places in  our lives where we have not  been our best, even hurtful or neglectful. For the times we missed the mark we begin the process of asking for forgiveness and for the successes, we offer thanks and praise  – for every success is a small miracle worthy of blessing.  Women of the Book has had a year of many successes.  I would like to share some of them with you here:

  • We opened our first show in September at the Jerusalem Biennale 2015  with over 2000 visitors to the central Jerusalem gallery.
  • All of the artists were selected and artworks completed after 10 years of curatorial work on the show. Women of the Book now has our 54 Jewish women artists and our 54 visual commentaries on the weekly Torah portions.  visit:
  • We developed and produced our Women of the Book Collection and are offering limited edition prints, boxed sets and more to collectors and art lovers around the world.  
  • With a generous grant from Targum Shlishi and over $12,000 in donations from other private donors we were able to begin our book production of the Women of the Book art book.  To help support our book publishing efforts.
  • We are lining up a traveling exhibition of the works at museums and galleries across the globe. Please write to if you are interested in bringing the Women of the Book exhibition to your local art museum or gallery.

Wishing for all of you a year of miracles.
Shana Tovah,

Shoshana Gugenheim
Founding Artist/ Director/Curator
Women of the Book

* This week’s portion, Ki Tetze as shown above, was created by participating artist, Ruth Kestenbaum Ben-Dov

Women of the Book
 Copyright © 2016 Women of the Book, All rights reserved.
Thank you for your interest in Women of the Book.
Our mailing address is:

Women of the Book

Moshav Aviezer #30

D.N. HaElah 99860


Add us to your address book

Post 354:Elul: The Gates Are Open: Thursday 10:00AM September 22 A full day of classes to prepare for the Yamim Noraim in partnership between Shir Hadash and WebYeshiva.oom ; Tour of Railroal station: Red Pepper Muffins Ingredients

Welcome to the new week.  Below are announcements to help you plan for the coming weeks. There will be an all day of shiurim, a book promotion, and tours:

Elul: The Gates Are Open

Thursday 10:00AM  September 22

Course Description

Elul-The Gates Are Open….A full day of classes to prepare for the Yamim Noraim in partnership between Shir Hadash and WebYeshiva.oom

3 Chopin Street, Lower level, Jerusalem

9:30 am

Doors open

10:00-10:45 AM  Teshuva: Returning to God, Returning to Eretz Yisrael

Sharona Margolin Halickman

11:00-11:45 AM  Soul Journey: Unpacking the Hidden theme of the Book of Jonah

Rabbi Robert Rhodes

12:00-12:45 PM  Who wants Life? The powerful words of Elul and Tishrei

Chaya Passow

1:00 PM Lunch

1:45-2:30 PM  Viduy: Confessing Sin and Confirming Achievement

Rabbi Jeffrey Saks

2:45-3:30 PM Teshuva M’Ahava-Embracing our Humanity

Rabbi Sam Shor

3:45-4:30 PM From Elul to Tishrei: An Ongoing Love Story

Peta Pellach

About Rabbi Shir Hadash
Shir Hadash is a Synagogue, Educational Institute and Israel Advocacy Center dedicated to: Inspiring Jewish identity through study and action that is joyous, passionate about ethics and inspired with chesed; Encouraging the love and respect of every Jew and the pursuit of Jewish unity; The rebuilding of Israel, both physically and spiritually, so that the Jewish people may best fulfill our universal mission of improving the world.

Class Resources & Information

Can’t watch the Webex archive files? Click Here
SEPTEMBER 22, 2016 10:00AM – 10:45AM
Teshuva: Returning to God, Returning to Eretz Yisrael
Sharona Margolin Halickman
no handouts posted yet
SEPTEMBER 22, 2016 11:00AM – 11:45AM
Soul Journey: Unpacking the Hidden theme of the Book of Jonah
Rabbi Robert Rhodes
no handouts posted yet
SEPTEMBER 22, 2016 12:00PM – 12:45PM
Who wants Life? The powerful words of Elul and Tishrei
Chaya Passow
no handouts posted yet
SEPTEMBER 22, 2016 1:45PM – 2:30PM
Viduy: Confessing Sin and Confirming Achievement
Rabbi Jeffrey Saks
no handouts posted yet
SEPTEMBER 22, 2016 2:45PM – 3:30PM
Teshuva M’Ahava-Embracing our Humanity
Rabbi Sam Shor
no handouts posted yet
SEPTEMBER 22, 2016 3:45PM – 4:30PM
From Elul to Tishrei: An Ongoing Love Story
Peta Pellach
no handouts posted yet

Save the date!

And right after Rosh Hashana, on Thursday, October 6, we are please to host world renowned author and scholar Rabbi Dr. Avraham Twerski.  This event, co-sponsored by a number of other community organizations, will include a launch of Rabbi Twerski’s newest book.


“Teshuva and Addiction”

Tour of the Railway Park
Explore urban community renewal steeped in Jerusalem’s history with a unique guided tour.
Friday 23 September 2016
Friday 21 October 2016
Meet at the corner of Pierre Koenig and Railway Park at 9am promptly.
Tour ends at the First Station at 10:30am
Dress comfortably and bring water and hat
Suggested donation 20NIS

To Register, log onto the Jerusalem Green fund website: Jerusalem Green Fund

Jerusalem Green Fund Founded in 2015, the JGF aims to foster public accountability, and to promote environmental, social and economic sustainability in Jerusalem.

Red Pepper Muffins


  • 1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
  • 2 tablespoons butter
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1/4 cup egg substitute
  • 1 cup fat-free milk
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Nutritional Facts

1 each: 119 calories, 3g fat (1g saturated fat), 23mg cholesterol, 228mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 4g protein Diabetic Exchanges: 1 starch, 0 fat.


  1. In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.

  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Originally published as Bell Pepper Muffins in Light & Tasty October 2005, p23

Post 353: Researchers’ Night at the Bloomfield Science Museum September 22 @ 4:00 pm – 10:00 pm: Pareve Pesto with any combination of leafy greess

This is an annual event:

Researchers’ Night at the Bloomfield Science Museum

September 22 @ 4:00 pm10:00 pm

Bloomfield Science Museum


Researchers’ Night at the Bloomfield Science Museum

“Science is the Name of the Game”- take part in a range of mind games and workshops. Make and wear your own wearable accessories, “Lego Lights”, giant chess game, strategy games, ‘sewing’ with wooden building blocks, and much more.

Researchers from the Volcani Center and the Hebrew University Faculty of Agriculture will reveal surprising scientific developments relating to familiar edible plants, and some that are less familiar

Event Time

September 22 @ 4:00 pm10:00 pm


Free Entrance


Basil/ parsley/almond Pesto

Basil when pureed, turns  from a lovely bright green to a somewhat less lovely olive green when exposed to air. To mitigate this, I usually partner it with parsley, which holds its color.

1 cup nuts (walnuts, hazelnuts, almonds, macadamia nuts, pumpkin seeds, or pine nuts; lightly toasted is nice)
2 cups packed fresh leafy herbs or greens (basil, parsley, spinach, sorrel, leaves of bock choi,  or arugula, either singly or in combination, plus perhaps mint, oregano, rosemary, or lemon verbena)
½ cup grated parmigiano-reggiano, pecorino romano,or dry asiago cheese. If you want a pareve pesto leave out the cheese
2 large garlic cloves, peeled
1 tablespoon premium quality vinegar (or fresh lemon or lime juice)
½-1 cup cold pressed, extra virgin olive oil (or grapeseed, walnut, hazelnut or other oil)
½ teaspoon fine sea salt, or more to taste

  1. In a food processor, chop the nuts, herbs, Parmesan, garlic, and vinegar until coarsely chopped.

  2. With the machine running, slowly add the olive oil and process until the desired consistency. Taste and adjust the salt as necessary.

  3. Remove the pesto to a container, seal, and refrigerate until ready to serve.

Post 352: Free admission to a Musical Melave Malka this Motzei Shabat at the Riglers’ house Please call for reservations: Space limited. 02-627-2096An Invitation to Pray at the RESTING PLACE of our Holy Ancestors near Tiberius; Free Workshop on Retirement to be held in Baka; Pumpkin Pancakes


Musical Celebration in The Old City:

Free admission to a Musical Melave Malka at the Riglers’ house
Please call for reservations: Space limited. 02-627-2096


Leib Yaacov Rigler — piano
David Louis — flute, trumpet

Motzei Shabbos, Sept. 17, 8:30 PM
2 Ararat St., Rova HaYehudi

Admission free. Donations are welcome to Holy Woman Foundation, a
non-profit organization that feeds 150 little girls in a school in
Jerusalem. (U.S. tax deductible)
David Louis has worked with Leonard Bernstein and Jan Pierce. During the roaring 60’s he played in the warm up band of Janis Joplin at Woodstock and
with the Buddy Rich Orchestra. During that exciting time he developed an
interest in Jewish Mysticism and began to study Kabala and Chassidus.

Leib Yaacov Rigler has performed his own arrangements on CBS television and
radio, including “Alice” (starring Linda Lavin), and the popular weekly
radio show “Arthur Godfrey Time.” He also appeared on “The Gong Show” with
producer/host Chuck Barris. He has arranged songs for Avrahm Fried, MBD,
Yaakov Shwekey and Benny Friedman.


An invitation to join a Women’s group for prayer at the RESTING PLACE   of our Holy Ancestors near Tiberius                                    זכר צדקים לברכה

                           Wednesday 25th Ellul   Sept. 28th

                                            11:00 a.m. – 9:00 p.m. 

Dina bas Yaakov, Reuven, Shimon, Levi, bnei    Yaakov

דינה בת יעקב

ראובן, שמעון, ולוי בני יעקב

Yocheved bas Levi  יוכבד בת לוי    

Tzipora wife of Moshe Rabenu  צפורה אשת משה רבינו

Elisheva wife of Aharon the High Priest  א-לישבה בת אמינדב

 Bilha & Zilpa   בלהה וזלפה

Endorsed in 1996 by HaRav Chaim P.  Sheinberg 

 and HaRav Nachman Bulman

זכר צדקים לברכה

Call Esther: 580-2127


Greater Baka Community Administration happy to book a fascinating lecture on the subject of “What makes us happy?”

How well will  life be  in retirement?

Speaker: Yaffa Greiner
Lecturer at the Hebrew University School of Education; offers
Specialized workshops interpersonal communication and retirement.

The lecture is open to the public and is designed especially for those recently retired or soon to retire future.

On Monday, at 20:30 PM 19.9
Community Administration (Issachar 3)

free admission

Advance registration is required for a lecture!

To register: 02-6734237 (ext 110)
Or Mile

Let’s welcome!


Pumpkin Pancakes

Recipe Thumbnail
PREP TIME: 20 mins
COOK TIME: 20 mins
SERVING SIZE: 2 pancakes
This recipe was submitted by CKD patient Chef Duane Sunwold.
Author: National Kidney Foundation
Cuisine Types: American
Degree of Difficulty: Easy
Meal: Breakfast
Course: Entree
Preferences: Kid-Friendly, Vegetarian

Sponsored By:


  • 2 cup Rice Milk
  • 1 ½ cup All Purpose Flour
  • 1 tablespoon Brown Sugar/ or omit
  • 2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 3 packet Stevia
  • 2 Large Egg White – Raw
  • 16 oz Fresh Pumpkin Puree or roasted pumpkin mashed

Cooking Instructions

Mix dry ingredients together: flour, sugar, Stevia, baking powder and pumpkin pie spice. In a separate bowl, mix pumpkin puree and rice milk together. Whip egg whites until they form soft peaks. Blend the dry ingredients into the milk and pumpkin mixture, after completely mixed, whip in egg whites. Grill on medium heat, on an oiled griddle. Turn the pancakes over when bubbles form on the top of the pancake. Cook on both sides-