Post 421: Inside Sarah Berman’s closet at the Metropolitan Museum of Art, The film*, Kindergarten Teacher *will be shown at Beit Yehudit, Emek Refaim 12, on SUNDAY APRIL 2 at 7 PM. Ulpan at Lev Ha’Ir, performance of Teenagers- More details to follow-Inspirational evening of song and dancing. Tuesday, March 28, 2017 8:30 Dati Leumi Hall Chai Taib 22, Har Nof 40 shekels / 30 shekels for students Women only-Napoleon Was Here at the National Museum: Availability : Sunday – Thursday 09:00 – 18:00 Friday 09:00- 12:00 Entrance is free of charge. The exhibition opened on March 23 2017 and close on June 1 2017.- Dulse and wakama seaweed salad

I admire simplicity in fashion. As a painting speaks for itself, so should  a lady’s outfit, employ line, proportion, color and a limited palette.  The following link is to a video about a special woman Sarah Berman and her obsession with wearing white.

http://www.newyorker.com/culture/culture-desk/inside-sara-bermans-closet-at-the-met.

The film, Kindergarten Teacher will be shown at Beit Yehudit, Emek Refaim 12, on SUNDAY APRIL 2 at 7 PM. This 2014 film, directed by Nadav Lapid, is about a kindergarten teacher who discovers that a five year-old boy has the ability to compose sophisticated poetry. While trying to help him develop his gift, she also feels she needs to protect him from the materialistic
world around him.
Yehudit Reishtein
Aliya: July 2012Rejoice on Rosh Chodesh Nissan with

Tofa’ah
Jerusalem’s leading women’s band and special guest artists including Shaindel Antelis in an inspirational evening of song and dancing.

Tuesday, March 28, 2017
8:30
Dati Leumi Hall

Chai Taib 22, Har Nof
40 shekels / 30 shekels for students

Women only to above Event

Seaweed salad

 

INGREDIENTS

• 1 ounce dried red dulce seaweed

• 1 ounce dried green wakame seaweed

• 2 tablespoons rice-wine vinegar

• 2 teaspoons sugar/substitute

• 2 teaspoons grated ginger

• ½ teaspoon wasabi powder

• 2 teaspoons soy sauce

• 1 tablespoon roasted sesame oil

• Juice of 1 lime/lemon

• Sea salt, to taste

• 1 small carrot, peeled and sliced paper-thin

• 4 red radishes, thinly sliced

• 2 ounces daikon radish, peeled and thinly sliced

• 1 small cucumber, peeled and thinly sliced

• 1 firm-ripe avocado, sliced

• 1 teaspoon toasted white sesame seeds

• 1 teaspoon toasted black sesame seeds

• 2 teaspoons toasted pumpkin seeds

• 4 green onions, slivered

• sprouts

• PREPARATION

  1. Put the dulce and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.

  2. To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

  3. Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.

  4. Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

     Napoleon Was Here at the National Museum: Availability : Sunday – Thursday 09:00 – 18:00 Friday 09:00- 12:00

     Entrance is free of charge. The exhibition opened on March 23 2017 and close on June 1 2017.

      

     

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Post 420: Did you know that the Smithsonian has Phyllis Diller’s 55,000 jokes collecting dust waiting to be transcribed. They are seeking volunteers to transcribe. https://seniorplanet.org/this-crowdsourcing-project-needs-your-sense-of-humor/?utm_source=Senior+Planet+Email+List&utm_campaign=9ad9ae45f4-EMAIL_CAMPAIGN_2017_02_13&utm_medium=email&utm_term=0_7aaa498d1b-9ad9ae45f4-419030001&mc_cid=9ad9ae45f4&mc_eid=d35264408c – Take Time before Time Takes You (By Paul Carvel) with a Walking Tour of Nachlaot and making a SLOW cooking Persian New Year Noodle soup by Joan Nathan

Some unusual opportunities on line and in Jerusalem: Did you know that the Smithsonian has Phyllis Diller’s 55,000 jokes collecting dust waiting  to be transcribed? They are seeking volunteers to transcribe. Use the following link:

https://seniorplanet.org/this-crowdsourcing-project-needs-your-sense-of-humor/?utm_source=Senior+Planet+Email+List&utm_campaign=9ad9ae45f4-EMAIL_CAMPAIGN_2017_02_13&utm_medium=email&utm_term=0_7aaa498d1b-9ad9ae45f4-419030001&mc_cid=9ad9ae45f4&mc_eid=d35264408c

Travel bloggers’ conference this week in Jerusalem

TBEX (Travel Blog Exchange), the largest conference and networking event for travel bloggers and online travel journalists, will this week assemble in Jerusalem for their first International Conference March 20-22, 2017, at the ICC Jerusalem International Convention Center.

The conference, which will bring together around 400 travel bloggers, writers, and industry professionals from around the world, is being held in partnership with the Jerusalem Conventions and Visitors Bureau (JCVB) under the direction of the Jerusalem Development Authority (JDA).

דער וואָס הערט–פאַרגעסט, דער וואָס זעט – געדענקט, דער וואָס

טוט – פאַרשטייט

transliterated

der vo hert – fargest, der vos zet – gedenkt, der vos tut – farshteyt

the saying actually means

He that listens – forgets, he that sees – remembers, he that does – understands

Chaim Werdyger

You can know an area only by walking it. Do the Walking Tour of Nachlaot: Distance: almost 2 Km

 Time: 1¼-1½ hours-

Stopping to photograph will extend this tour, especially if you like to speak with passersby.

Difficulty: This is very easy walking on roads and alleys, and is suitable for wheelchairs and strollers. In fact, you will probably meet a lot of strollers on this walk!

Parking. There is a parking lot in the Clal Building on Kiah St (which means “All Ysrael Chaverim”) and also a parking lot opposite this on Kiah St.

Starting point: Start the walk at the junction of Agrippas St and King George, between the pizza store and falafel bar. The walk ends at the light rail station for Mahane Yehuda.

 Walk along Agrippas St, which is here a vehicle-free pedestrian walkway, and opposite the traffic circle turn right and enter Harav Haim Elboher Alley via the archway. Very soon you come to the sixth neighborhood built outside the Old City, Even Yisrael, constructed in the late 1870’s. Many of the houses here have a dilapidated look, as they have not undergone the renovations that typify much of Nachlaot. Nevertheless, few people know about this quarter and the square is a pleasant oasis of quiet just a short distance from bustling King George Street. Interesting photos with descriptions of some of the original inhabitants of Even Yisrael found on the right hand side of the tiled circle are worth viewing. 

 The grass courtyard. Standing in the far end is a building with a low blue door. This was the first Sephardic Orphanage founded in 1908.

 

•  Exit the square by the alley on the far left (but not the exit to Jaffa St). Turn right onto Mashiya Baruchof St by the orphanage and peep down the first road on your left. The first door on the left is the non-used entrance to the synagogue Achdut Yisrael (the current entrance is round the back), which is the synagogue of former Lechi fighters of the underground movement. It is the only synagogue I know of that includes pictures of weapons as part of the interior decoration. It is not open during the week but is popular on Shabbat. Retrace your steps back along Mashiya Boruchof St and continue towards Agrippas St, passing by a row of restaurants.

• Cross over the road and turn into Mishkanot St under the brick arch. (If there is a lot of traffic, it is safer to continue along Agrippas St and to use the pedestrian crossing at the intersection of Agripas St and Ki’ach St and then to turn back to Mishkanot St).

 On your right as you walk along Mishkanot St are the outer walls of houses of the Mishkenot Yisrael Quarter (Dwelling Places of Israel). This housing estate was erected in the 1870’s to 1880’s. You can peep into the courtyard of Mishkenot Yisrael from Berab Street, which is the first turning on your right.

 Continue along Mishkanot St and take the second turning on your right from Agripas St onto Rabbi Arye Street. At the end of this block you will come to the very modest home of Rabbi Aryeh Levin (1885-1969).

 Continue on Rabbi Arye St. past Shomron St. and you will see that you are walking past the outer walls of a second neighborhood, Mazkeret Moshe. Continue past the second-hand clothes store and turn right on Shirizli St.

 You are now in the courtyard of the Mazkeret Moshe Quarter, founded in 1882 by the Sir Moses Montefiore Testimonial Fund. The gallery, kindergarten and community center are later additions to the neighborhood and from an architectural perspective fit in rather poorly. Continue to the end of Shirizli St. and turn left onto Hakarmel St.

 Almost immediately you will see an archway and alley on your right that leads to Agrippas St. Turn down this alley and above the archway facing Agrippas St. you will see a memorial testimonial to Sir Moses Montefiore. Then turn back onto Hakarmel St.

 Continue on Hakarmel St. and pass the colorful face of the Hesed Verachamim Synagogue. This is fairly recent and shows the symbols of the 12 tribes, the lamp, the Torah, and words of the poem “A woman of valor who can find.” Continue past Mazqeret Moshe St. and head towards the courtyard of the third neighborhood, the Ohel Moshe Quarter. This was the Sephardi equivalent of the Ashkenazi Mazkeret Moshe Quarter. On the outer walls of the houses are photos and descriptions of families who who lived here. They are fascinating to read for a perspective on the people who lived here. At the edge of the courtyard, you can turn right onto Hahermon St. to look at another plaque to Sr Moses Montefiore on top of the archway facing Agrippas St.

 Now proceed in the other direction along Hahermon St., past the Beit Avraham and Ohel Sarah synagogues on your right and a serene garden on your left, and walk over the covered cisterns. There are more photos on the walls of the buildings, including one of the family of Yitzhak Navon who was President of the State of Israel from 1978 to 1983. He was a Sephardi who was born in this quarter, the fifth president of Israel, and the first president to be born in this country. Prior presidents were born in Russia.

At the end of Haherman St. turn left, and then first right onto Ohel Moshe St. One intersection before the end of the street, turn left onto Hagilboa St. and pass the Great Synagogue Ohel Moshe founded by Sir Moses Montefiore.

 Turn right on Mazqeret Mosheh St. and continue until the end of the road. In front of you is the Batei Broide Quarter which was established in 1903 for the poor. You might want to peep into the courtyard. The charter drawn up by Rabbi Brodie who spearheaded this project stipulated that the houses be used only by Torah scholars from the Perushim (anti-Hasidic) community.

 Now turn right on Hatavor St. At the end of Hatavor St, turn left onto Ezra Refael St. At the end of this street turn right onto Rama St., and then first left onto Shilo St.

 Turn into the first street on your right, which is Beer Sheva St. You are now in the beautiful Nahalat Zion Quarter. Immediately on the left is the famous Adas Synagogue of Aleppo. Walk through this beautiful neighborhood with its shrubs, trees and flowers in its central courtyard and surrounding houses.

 Continue to the very end of Beer Sheba St. and and follow the alley which curves to the right. Turn right opposite the Keter Torah Synagogue onto Givon St (which is not marked), and walk up the series of steps.

 Take the third street on the left – Ovadia Someach St. Look particularly for #11 in this very quaint street which is the Beit Yitzchak Synagogue. This is a Kurdish synagogue that was founded in 1894. If it is open for prayer services, it is worth taking a look inside. Otherwise look through the windows. Continue straight ahead to Agrippas St and turn right.

The famous Mahane Yehuda market (“the shuk”) is soon in front of you on the other side of the road. Cross Agrippas St. at the crossing just before Ezra Rafael St. After crossing this road, take the first left to a section of the covered market. You will pass a number of popular and reasonably priced restaurants. The Mahane Market synagogue is on the right just past the restaurants. This must be the only market in the world with a synagogue! The times of prayer are noted outside.

At the end of the street turn right and then turn left onto Etz Khayim St., the main thoroughfare of the covered part of the market. Yeshivah Etz Khayim began in 1908.

 Just before the end of this street, turn left into an alley between two vegetable/fruit stalls. You are now in the Georgian Market, so-called because the stalls are owned by people formerly from Georgia. There is a WC here. Follow the alley to the left and then take the first right and you will be on Machane Yehuda St. and the uncovered part of the market. Turn right and you will soon reach Jaffa St. The light rail stop for Mahane Yehuda is closeby on your left.

 More about walking tours; http://inandaroundjerusalem.com/

Now is a good time to start depleting your beans before Passover:

Persian New Year  Noodle soup https://cooking.nytimes.com/recipes/4988-persian-new-year-noodle-soup?action=click&module=Collection+Page+Recipe+Card&region=Recipes+for+Nowruz%2C+the+Persian+New+Year&pgType=collection&rank=21 by Joan Nathan

INGREDIENTS

FOR THE SOUP:

• ¼ cup dried chickpeas

• ¼ cup dried navy beans

• ¼ cup dried red kidney beans

• 14 cups cold water

• 3 large onions, peeled and thinly sliced

• 5 cloves garlic, peeled and crushed

• 3 tablespoons vegetable oil

• 2 teaspoons salt

• ½ teaspoon freshly ground pepper

• 1 teaspoon turmeric

• ½ cup lentils

• 2 cups beef broth/vegetable broth

• ½ cup coarsely chopped chives or scallions

• ½ cup chopped fresh dill

• 1 cup coarsely chopped parsley

• 6 cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped

• 1 fresh beet, peeled and diced in 1/2-inch pieces

• ½ pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half

• 2 tablespoons wine vinegar or to taste

FOR THE GARNISH:

• 1 onion, peeled and thinly sliced

• 6 cloves garlic, peeled and crushed

• 2 tablespoons vegetable oil

• 1 teaspoon turmeric

• ¼ teaspoon salt

• ½ cup fresh mint, chopped

   PREPARATION

1. Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours. Drain.

2. In a large pot, brown the onions and garlic in the oil over medium heat. Add the salt, pepper, and turmeric, and saute for 1 minute more. Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices. Add the remaining 12 cups of water, and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 minutes.

3. Add lentils and beef broth, and simmer 50 minutes more.

4. Add chopped chives or scallions, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally, for 1 hour, or until beans are tender. Correct seasonings, and add more water if soup is too thick.

5. Add noodles, and cook for 10 minutes, stirring occasionally.

6. Stir in the vinegar, and mix well.

7. To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet. Remove from heat; add turmeric, salt and mint, and mix well.

8. Ladle soup into the bowls, and top with the mint garnish.

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Post 419: Jerusalem Marathon route closures, If you happen to be in Washington D.C.: The European Division and The Hebrew Language Table at the Library of Congress in cooperation with the Embassy of the Czech Republic and the Rabin Chair Forum at George Washington University present: *Violins of Hope*

The annual Jerusalem Marathon will be taking place the Friday after Purim.
You can read all about it at : https://jerusalem-marathon.com/default.aspx
Please keep this in mind when planning your Shabbat shopping!

The information regarding street closures us as follows:

Information for Residents

The Jerusalem Winner Marathon will be held on Friday, March 17th, 2017, from 6 am until 2 pm and will pass by many of the city’s monuments and historical sites.
The marathon day will be a festive occasion for the entire city. All
residents of Jerusalem are invited to join the fun, cheer on the runners and
participate in the various events. The Jerusalem Municipality will collaborate with businesses and the Machane Yehuda market located along the route of the marathon to help the residents of Jerusalem conduct their
business on the day of the marathon.

The following roads will be closed to vehicle traffic from 6 am until 2 pm, in accordance with police instructions:

Central Jerusalem:
Haim Hazaz Blvd, Tchernichovsky, Hapalmach, Keren Hayesod, Ben Yehuda,
Bezalel, Shlomtzion Hamalka, Gaza St., King David, Jabotinsky, Chopin, Elazar Hamodai, Hanassi Blvd, Emek Refaim, Duvnov, Bethlehem Rd., Harakevet Rd, Jaffa Gate, the Armenian Patriarchate, Jaffa Rd, Kariv, Hativat
Yerushalaim, King George, Zion Square, Valley of the Cross, David Remez,
Shmuel Hanagid, Molcho.

Old City and Mount Scopus:
Zahal Square, Hatzanhanim, Bar Lev Blvd, Adam Smith, Martin Buber, Hebrew
University – Mount Scopus campus, Binyamin Mazar, Churchill Blvd,
Hatzanhanim, Chel Handasa, Lechi.

Talpiot:
Hebron Rd., Baram Junction, Yanovski, Armon Hanatziv Promenade, Beitar,
Sherman Sq., Yehuda St.

Givat Ram:
Rupin Blvd (between the Knesset and the museum), Hebrew University – Givat
Ram Campus, Netanel Lorech, Rabin, Ben Zvi, Nayot, Herzog, Yavin.
Please note that traffic backups are expected on roads near the race tracks.

Education Institutes:
Classes in the Education System will take place as usual with some
exceptions.
Details for each educational establishment will be given to parents and
students by the Management of the Schools and Kindergartens.
Parents and pupils should monitor announcements regarding route changes,
road closures, arrangements and alternative traffic routes.

If you happen to be in Washington D.C.:

 

The European Division and The Hebrew Language Table at the Library of Congress in cooperation with the
Embassy of the Czech Republic and the
Rabin Chair Forum at George Washington University present:

*Violins of Hope*

[image: DSCF8261]

Lecture by Amnon Weinstein

Musical Performance by Hannah Tarley

*Thursday, March 23, at 12:00 Noon*

Pickford Theater, Madison Building, Library of Congress

Amnon Weinstein has spent the last two decades locating and restoring violins that were played by Jewish musicians during the Holocaust. After
growing up to become one of the most respected violin makers in the world,
Weinstein started locating violins that were played by Jews in the camps and ghettos and repaired them so they could be brought to life again on the
concert stage. Although most of the musicians who originally played the instruments were silenced by the Holocaust, their voices and spirits live on through the violins. He calls these instruments the Violins of Hope. A
musical performance using one of the rescued violins will be given by
world-renowned violinist Hannah Tarley.

(http://www.violinsofhopecle.org/about/the-founder/)

The program is free and open to the public. For more information contact
Gail Shirazi, gshi@loc.gov, or Galina Teverovsky, gtev@loc.gov.ADA
accommodations 5 days in advance (202) 707-6362 <(202)%20707-6362> TTY
or *ADA@loc.gov
<ADA@loc.gov>*

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Post 418: Last Monday, March 5th, Lymphedema Awareness Day was enlightening to me and I hope informing to others here in Jerusalem- Meaning of Purim Excerpted and Translated from the the Teachings of Rabbi Gershon Steinberg ztz on, gluten free kreplach, Falafel Tori Avey

This past week was exciting , building up to Purim which will be on Monday.

Last Monday, March 6th, Lymphedema Awareness Day was enlightening to me and I hope informing to others here in Jerusalem. I’ve been getting information from the organization and this week seemed like a great opportunity as Monday, March 6th,was WORLD WIDE recognition of the disease.

It was practically all nighter-’til almost 2AM baking many dozens of gluten free muffins. I had sent the following e-mail to friends several days before:

Please post the  supporting attachments to your Facebook page or send to friends with details of my “Muffin Event” March 6th at 8 AM to support  Lymphedema Research in Israel.

Jerusalem Event: 

March 6th as World Lymphedema Day (WLD) in Jerusalem! 

AT: Opposite 9 Shmuel Ha Nagid between Rechove Shatz and Rechove Ha Ma A Lot, Mirkaz Ha ‘Ir

Purpose: Bring your jump-rope, dress in Sneakers, and “Move Your Lymph”- learn the technique from the PROS

Activity: Distributing Gluten Free Muffins – and Jumping rope

Time: 8 AM until last muffin is sold.

I had the pleasure of distributing only a small part of the batch to the Nursery and Kindergarten parents who were dropping their youngsters at the gan across the street.

The parents were in a mad dash to get to work, as I expected. I’m on the right with the gan administrator Shany.

Almost all the parents, including lots of dads stopped to chat with me. I asked if they ever heard of Lymphedema. Remember these are women in their twenties. None!  That was an eye-opener. That’s when I gave a 30 second description of how the disease somehow arises in women often during breast cancer treatment.

I recognized a young mother in the group She and I were in a photography class together a few years ago. She signed my list to keep informed. Many others signed with contact information. I agreed to inform them of my “Jumping Rope For Lymph Health”, class once the details are arranged.

Please let me know if you are interested.

The woman in the photo is Shany, the administrator of the Nursery and Kindergarden. Obviously, I am on the right.

 

Getting to Joy: I didn’t sell on the street. One hour in the cold was enough.

The Elements of Purim:

Excerpted and Translated from the the Teachings of Rabbi Gershon Steinberg ztz”. The entire story of the miracle of Megillat Esther took place over a period of nine years. It began in the third year of the reign of King Achashveirosh, at the time when they killed Vashti. In the seventh year of the reign of King Achashveirosh he took Esther as a wife, and in the twelfth year of his reign was the decree of Haman. And at the time when they killed Vashti, not a single Jew foresaw that there would be a connection between that event and the salvation of Israel. It was only afterwards when Achashveirosh took Esther that they began to understand a little bit that there might be a connection. And it was only after nine years when the decree of Haman occurred, and by means of Esther the decree was cancelled, that they understood the preceding events. They saw that all those events had been connected together in order to save them from the decree of being destroyed and killed. And so it will be in the future to come when the Holy One Blessed Be He reveals Himself in His great Compassion and Kindness, at that time all of us will understand that all the events that occurred throughout all the years have been connected together for the purpose of the future redemption, may it occur speedily in our days, Amen.

“And he raised (in Hebrew: “Omen”) Hadassah…” (Megillat Esther 2:7)

The Hebrew word “Omen” has the same root as the Hebrew word “Emunah” (in English: Faith). The meaning of this is that Mordechai the Tzaddik trained Esther to have faith that everything that happens to her is all a result of Divine Providence.

Why is the name of the holiday called Purim? (based on the Hebrew word “Pur”, meaning “lottery”), shouldn’t it have been called “Yom HaHatzala”, the day of salvation? The explanation is that when Achashveirosh said to Haman “..and the people to do with it as is good in your eyes” (Megillat Esther 3:11), he should have immediately gone to battle to kill Israel, but it came up in his mind that it would be better to do a lottery and not to begin immediately. Therefore there was more time to pray and within four days of the decree they hung  Haman on the tree. The decree was on the 13th of Nisan and they hung him on the 16th of Nissan. From this we see the power of prayer.

“…and fast for me, and don’t eat and don’t drink for three days..” (Megillat Esther 4:16)

There is a difficulty in this verse, for there seems to be an unnecessary repetition; since it said “fast for me”, isn’t it obvious that they aren’t eating and drinking? And the explanation is, that during those three days was also the first day of Passover, and there is a requirement from the Torah to eat Matzah and drink the four cups of wine. And that is what Esther was saying, “fast for me”, and even though the Yom Tov of Passover comes out during those days, in any event don’t eat Matzah. And don’t drink the four cups of wine. And Esther’s intention in this was that if they didn’t fulfill the Mitzvot of the holiday of Passover, this would show the Heavens how the world would look without the people of Israel. Just as now they are not fulfilling the Mitzvot of the night of the Seder, so it would be if G-d forbid there would be a decree of destruction, and by means of this Mercy would be aroused in the Heavens to cancel the decree.

“For the Jews there was Light and Happiness and Rejoicing and Honor.” (Megillat Esther 8:16)

In the Gemara “Megillah & quote, it says that Light means Torah, Happiness means Yom Tov, Rejoicing means Mila (Circumcision) and Honor means Tefillin (Phylacteries). The question is, why are these written only as a hint, it could have been written explicitly “Torah, Yom Tov, Mila, and Tefillin”? But the explanation is that Israel rose at that time to such a great level that they felt that the Torah was their light, that Yom Tov was their happiness, that Mila was their rejoicing, and that Tefillin was their most precious, honored object. (from the Sefat Emet)

Purim Sameach! (Happy Purim!)

L’ilui Neshamat HaGaon HaTzaddik R’ Gershon Avigdor Ben R’ Chaim ztz”l, Nilkach L’Bait Olamo Yud Gimmel Tishrei 5772

Gluten Free Kreplach – real food for Purim

1/2 cup brown rice flour

1/2 cup tapioca flour

1/2 cup cornstarch

1/4 cup potato starch

5 tsp. xanthan gum

2 eggs

1/2 tsp. salt

3 Tbl. Oil

Filling:

1 cup ground cooked beef or chicken

1 small onion grated

1 tsp. salt

1. Combine flours, xanthan gum, and salt. Add eggs and oil.

2. In a separate bowl mix filling ingredients.

3. Roll out dough as thin as possible without tearing. Then cut into 3 inch squares.

4. Place a teaspoon of filling in the middle of dough. Fold dough diagonally and seal with some water on your fingers.

5. Place kreplach in boiling salted water. Cook until kreplach floats to the top.

6. Preheat oil over medium heat. Saute until golden brown on both sides.

Falafel – for your M’shalch Manot

INGREDIENTS of Falafel (Tori Avey). I devoted a prior post to this recipe-Here it is again, in more detail- they are so delicious.

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!

• 1 small onion, roughly chopped

• 1/4 cup chopped fresh parsley

• 3-5 cloves garlic (I prefer roasted)

• 1 1/2 tbsp flour or omit

• 1 3/4 tsp salt

• 2 tsp cumin

• 1 tsp ground coriander

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper

• Pinch of ground cardamom

• Pinch of ground cardamom

https://www.celiac.com/gluten-free/topic/66663-gluten-free-kreplach-for-purim/

• Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.

• image: http://toriavey.com/images/2011/01/Falafel-3-640×480.jpg
  

  

  Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t over process, you don’t want it turning into hummus!

• image: http://toriavey.com/images/2011/01/Falafel-4-640×480.jpg
  

  

  Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.

• image: http://toriavey.com/images/2011/01/Falafel-5-640×480.jpg

  

  Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

• Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.

• Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grape seed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.

• Note: if the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won’t hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won’t hold, add 1-2 eggs to the mix. This should fix any issues you are having.

• image: http://toriavey.com/images/2011/01/Falafel-6-640×480.jpg

  

  Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.

• image: http://toriavey.com/images/2011/01/Falafel-7-640×480.jpg

  

  Once the falafels are fried, remove them from the oil using a slotted spoon.

• image: http://toriavey.com/images/2011/01/Falafel-8-640×480.jpg

  

  Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.

• Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.

• image: http://toriavey.com/images/2011/01/Falafel-9-640×480.jpg

  

  SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.

• image: http://toriavey.com/images/2011/01/Sesame-Falafel-640×480.jpg

  

  HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.

• image: http://toriavey.com/images/2011/01/Herb-Falafel-Green-640×480.jpg

  

  TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.

• image: http://toriavey.com/images/2011/01/Yellow-Falafel-Turmeric-640×480.jpg

  

  EGYPTIAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.

• After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.

• image: http://toriavey.com/images/2011/01/Falafel-Pita-2-640×480.jpg

  

  HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.

• Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.

 

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Post 417:Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details. Come and support one of our artists! Pre-Purim Musical Event this Thursday! Three ingredient gluten free pie crust from bread! Traditional Gluten free pie crust for quiche

Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details.

Come and support one of our artists!

Leorah Parker – Jerusalem Artists Circle

To: Leorah Parker <lparkerartist@gmail.com>

I’ll be happy to see you all.

Hana – 02-672-7723

Pre-Purim Musical Event , today, Thursday!

Come join the community at Mirmor L’ David for an evening of ecstatic singing! We involve the audience in harmony and rhythm and create an awesome sound and feel with you together. Meaningful original songs with a folk-rock and funky feel and lyrics that reach out to the deepest and wild mysteries of Purim. Join us for a wonderful and unforgettable meaningful experience — with Levana Chajes, Amalia Small, Django Shankar, Ktoret Shalva, Tohar Lauffer and Advah Lauffer.

Location:  Mizmor L’David  at the corner of Giladi and Efrata in the Mifal HaPayis building 

Date: Thursday March 9

Time:  8:30 pm

Suggested donation:  25 NIS

Yes, I have loads of gluten free flour and want to pass on some possible ways to use it:

If you have any Gluten Free Bread here’s an option:

3 Ingredient Gluten free Pie Crust:

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

A 3 ingredient gluten free pie crust recipe that’s easy to make with dairy free option. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that’s great for a quick meal, dessert, or baking dish. 

 

Be warned-I have not tried this one out. For me it’s a PURIM spoof.

First ingredient –> Coconut oil (softened) or Butter if you are not dairy free.

Second Ingredient –>  Whisked Egg.

Third and most IMPORTANT ingredient. The one that make this crust just plain AWESOME…drum roll please. —> Gluten Free Bread.

Optional and only if bread is too dry –> A few teaspoons of apple cider vinegar or juice (water works too if you must)

 

You see, this gluten free bread acts as the dough.

All you do is cut up the gluten free bread into cubes. The recipe calls for  about half a loaf of  Gluten Free White Bread.

Place it in a food processor. Blend, grind. Add in your whisked egg.

Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.

After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled.

Mmm k. Now you’re ready to roll. Literally. Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.

A TASTY GLUTEN FREE QUICHE.

A FRUIT HAND PIE.

AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.

 

Cotter Crunch

Serves 5-6

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

Super easy 3 Ingredient Gluten Free Pie Crust. A multipurpose Gluten free pie crust that’s great for a quick meal, dessert, or baking dish. Dairy free

Ingredients

• 4 1/2 c cubed gluten free bread, gluten free sandwich bread. About Half a loaf. gluten free sandwich bread works best.
• 1 whisked egg – 2 tab flax meal
• 2 tbsp 1 tsp coconut oil (softened not melted) or butter sliced
• 1/2 tbsp water or juice (acv) if needed Optional if bread is too dry when grinding

1. Cut your bread into cubes.
2. Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
3. Add in your whisked egg. Pulse a few times.
4. Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
5. After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled for at least 2-3 hours.
6. Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
7. Roll into 1/8th in to 1/4 in crust.
8. This amount of crust will make enough for 6 hand pies and a pot pie.
9. If you want to make a gluten free pie crust (9 inch), a little over half a loaf bread should work for the dough. But I would Make 2 batches and then combine dough in case you need extra patching up the pie crust. You can freeze the rest. There will be extra to hang over the pie plate to crinkle crust. Make sure to pierce the bottom with a fork.
10. Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
11. Hand pies bake faster.
12. Baking times depend on your oven type of bread, so check at 30 minutes

Gluten free using flour mixture-recipe for one crust

• 184g King Arthur Gluten-Free Multi-Purpose Flour or 5 3/4 ounces brown rice flour blend* or your own mixture
• 1 tablespoon sugar
• 2 teaspoons Instant ClearJel(optional; not packed in a gluten-free facility)or fish gel. available in Israel
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 85g cold butter
• 1 large egg
• 2 teaspoons lemon juice or vinegar
• *See recipe for this blend below.

Instructions

1. Lightly grease a 9″ pie pan.
2. Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
3. Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
4. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
5. Shape into a ball and chill for an hour, or up to overnight.
6. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
7. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
8. Fill and bake as your pie recipe directs.
9. *Make your own blend
   The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown
   1. rice flour.Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
    

    

   TIPS FROM  BAKERS

   • The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
   • To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.
   • Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
   • If you’re baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don’t forget the pie shield for this second bake as well.
   • The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.
   • For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon

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Post 416:Mishloach Manot Project-Winter trip to the Galilee- Up-coming Yiboneh Events- Winter Squash Pumpkin Red Lentil Soup, zucchini muffins glutin free – adzuki brownies-Volunteers Needed for Genealogy Project

Things are heating up- Purim is around the corner. Wildflowers are creating lawns of color. This post contains many opportunities to view classes that you have missed. Try a healthy muffin for your Mishloach Manot

 

Mishloach Manot Charity Project Today is the last day to pay for the Keren Doris Mishloach Manot Project in order to also be eligible to receive a package from Mizmor L’David. f you want to pay at the Kef office you must pay by check payable to Mizmor LeDavid or bring in the exact amount or you can pay more and the rest is a donation to Keren Doris. The office doesn’t provide change. To make it easier for those of you who cannot get to the Kef office to drop off checks or cash, you can make a bank transfer to: Bank Hapoalim #12 Snif 748 Account 468765. You must let Betty know today that you made the transfer. We also need your address and phone number for delivery. Her email is: Betty Tessler <betty.kefintl@gmail.com> You can still donate after today to this wonderful project that benefits poor elderly in our area! Price for a family–180,  for a single–90. This is one of our most successful fundraisers for Keren Doris and our annual Pesach distribution of food coupons for the elderly poor of Talpiot/Baka. Please give for this wonderful mitzva!

Shalom Pollack <shalompollack613@gmail.com>
Announcing: “The Galilee plus” tour

When: Tuesday, March 21
Depart: 8:30 am
Return: 7:00 pm
From  The Inbal hotel
Price 140 shekels
Includes: Transportation, guiding, all entrance fees, lunch

Itinerary:

Travel through the (rare) in bloom Judean desert, where David wrote the Psalmes of David.

Experience the magnificent Jordan Valley; breathtaking scenery, history, Tanach, geo-politics, dramatic stories..

See Mount Gilboa where KIng Saul and Jonathan met their death; the Bet Shean Valley, the sea of Galilee, Tiberius..

Visit the world famous  bird migration sanctuary in the Hula Valley. This is the beginning of the migration season. A site you wont forget.

Ride between the Golan heights and the Upper Galilee mountains to Kiyat Shemona and lunch with the Hesder Yeshiva of Kiryat Shemona.
Learn about the town that has been featured in the news so often and about the impact of the yeshiva on the social/spiritual life of this frontier town.
On the way back we will see the famous ancient "Shmita" mosaic floor of ancient Rechov. It is displayed on Kibbutz Ein Hanatziv.

Please be prepared to leave a donation for our hosts at the yeshiva who are subsidizing the tour (70 - 100 shekel recommended). This tour is a 300 shekel value.
Also please be prepared to offer your contact information for future contact with the yeshiva.

Please reserve early as we had to turn people away from our full bus on our last trip.
Cancellations 48 hours before departure date will be charged in full as will no shows.
Please bring exact change.

shalompollack613@gmail.com

Up-coming Yiboneh Events Having problems viewing this email? View it in your browser. Wishing you a Freilichen Purim. When the month of Adar enters, we increase in joy. Talmud, Taanit 29a This email contains the following Torah Tuesday @ Hineni NEW INTIATIVE Lunch and Learn @ Hineni Monday and Wednesdays  & Daily Mincha Minyan Chessed Projects Recently Recorded Classes

Great Way to Prepare for Purim! This class is dedicated to Rav Shlomo Ephraim of Lunshitz (1550-1619), author of Kli Yakar whose Yahrtzeit is 7th of Adar (same as Moshe Rebeinu) Torah Tuesday @ Hineni with Rabbi Yitzchak Breitowitz March 7, 2017 NEW LOCATION Tuesday March 7, 2017 7:45 pm  Proper Supper 8:30 pm Rabbi Yitzchak Breitowitz LOCATION: Hineni Jerusalem Headquarters ShlomTion HaMalka 18 Charge for dinner 20 nis ​Suggested donation for class 20 nisFor more information/ to view previous classes or for a map to location SPECIAL ANNOUNCEMENT: BEGINNING THIS WEEK MARCH 7, 2017 THE LOCATION FOR TORAH TUESDAY WILL BE RELOCATED TO HINEINI JERUSALEM HEADQUARTERS 18 SHLOMTZION HAMALKAH STREET NEW INTIATIVE Lunch and Learn @ Hineni Monday and Wednesdays & Daily Mincha Minyan Yiboneh has begun its annual campaign to collect Matanos L’evyonim to be distributed on Purim in Jerusalem and the surrounding areas.  Yiboneh in cooperation with Hineni Jerusalem are continuously looking for volunteers for 2 to 6 hour shifts requiring your assistance in the Soup Kitchen in the heart of the city center.  Volunteers are needed daily (Sun-Thurs 9am – 2pm). SPECIAL RECRUITMENT EFFORT UNDERWAY HUGE MITZVAH Please call Rabbi Poston to volunteer 052-616-5613  or email ​volunteer@yiboneh.com OHR.BRACHA@YINONEH.COM YIBONEH MIDRASHIAH BOKER SUNDAY THROUGH WEDNESDAY 9AM   FOR MORE INFO  call Rabbi Poston 052-616-5613 Recently recorded classes (Highly recommended to Subscribe to the Yiboneh YouTube Channel http://www.youtube.com/c/OlamChesedYIBONEH Like us on FACEBOOK https://www.facebook.com/yibonehRabbi Mendel Kessin – On Amalek https://youtu.be/UWUPC0fgu0URabbi Yitzchak Breitowitz Parashat Terumah/Sheqalim and Purim https://youtu.be/_LVvEYXCegwRabbi Pinchas Winston Reincarnation Part 1:  https://youtu.be/HE7Xyk9RWY0 Part 2: https://youtu.be/3W5KHGqQN-4 Part 3: https://youtu.be/b5gZoV_6rIQRabbi Aaron Dovid Poston   Terumah https://youtu.be/NiqDnzJhL54 Sara Yoheved Rigler The Spiritual GPS https://youtu.be/QkV-OGiUlvs Rabbi Joshua Golding “The Conversation” https://youtu.be/hRhP1X_d0Dk Shlomo Katz Benefit Concert for Lone Soldiers https://youtu.be/PsCpXN34yaQ

INGREDIENTS:

Squash Pumpkin Red Lentil Soup

• 2 tablespoons grape seed oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon minced fresh ginger
• 3 teaspoons yellow mustard seeds
• 2 teaspoons cumin seeds
• ½ teaspoon turmeric
• 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash) with pumpkin
• 1 cup red lentils, rinsed
• Salt
• Black pepper
• 2 teaspoons butter or ghee
• Plain yogurt, for garnish
• Chopped cilantro, for garnish (optional)

PREPARATION

1. Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 `teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.

2. Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.

3. Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.

4. Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup

   Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired. from ‘https://cooking.nytimes.com/recipes/1017766-pureed-winter-squash-and-red-lentil-soup

   Gluten free muffins

   Ingredients:  Gluten Free Zucchini Muffins

   http://melissashealthyliving.com/gluten-free-zucchini-muffins/

    https://savyatseventy.wordpress.com/tag/aishet-class-in-kiruv-for-single-women/ contains zucchini muffin recipe.

5. I made this recipe for a crowd multiplied by 10

6. _ 7 cups flour and increase everything else X4 for a crowd

7. 1 3/4 cup of gluten free oat flour (or blend whole gluten free oats to make your own flour) 

   • ½ cup brown sugar, lightly packed

   • 2 Tbsp of almond flour/ walnut flour

8. • 1 tsp of guar gum- a commonly used binder made by grinding beans of the guar plant into a powder-I leave out and use ground flax seed.

   • 1 tsp of cinnamon/nutmeg/allspice

   • 1 ¼ tsp of baking powder

   • 1/2 tsp baking soda

   • ¼ tsp of salt

   • 1 1/3 cup of shredded zucchini (I use organic because non-organic is often GMO) 

   • ½ cup whole milk/almond/soy milk

   • 2 large eggs/flax

   • 3 Tbsp of canola oil – ( I use organic because non-organic is often GMO)

   Melissa’s recipe:

   Directions: Makes 10 muffins

   ½ cup brown sugar, lightly packed:

   2 Tbsp of almond flour 

   ½ cup brown sugar, lightly packed

   1. Preheat oven to 400 Degrees and lightly grease muffin tin with oil. 
   2. Use either gluten free oat flour, or blend gluten free oats in food processor until fine consistency, place in large mixing bowl.
   3. Mix remaining dry ingredients into large mixing bowl.
   4. Wash zucchini and shred by hand or in food processor, add to large mixing bowl. 
   5. Add milk or substitute , eggs and oil to zucchini bowl
   6. Create a well in the middle of dry ingredients and add wet ingredients, mix well.  
   7. Fill (greased) muffin tin, about 3/4 full.  
   8. Bake at 400 degrees for 15 minutes or until tooth pick comes out clean.
      

      Vitamix Zucchini Muffins (Savyatseventy)

      Ingredients

      • 1 cup (120 g) whole wheat flour
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/4 teaspoon baking powder
      • 1/4 teaspoon ground nutmeg
      • 1/2 teaspoon ground cinnamon
      • 1/2 teaspoon ground allspice
      • 1/4 cup (60 ml) egg substitute or 1 large egg
      • 2/3 cup (130 g) granulated sugar or other sweetener, to taste-I omitted additional sugar
      • 1 teaspoon vanilla extract
      • 1/3 cup (65 g) canned crushed pineapple, well drained/or banana/ fruit slices
      • 1 1/2 cups (190 g) zucchini chunks
      • 1/2 cup (60 g) chopped nuts
      • 1/2 cup (75 g) raisins

      Directions

      1. Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.

      2. Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.

      3. Place egg, sugar, vanilla, pineapple/banana, and zucchini into the Vitamix  or food processor container and secure lid.

      4. Select Variable 1.

      5. Turn on machine and slowly increase speed to Variable 4.

      6. Blend for 10-15 seconds. Stop machine and remove lid. I stop way before. I also do the zucchini first and refrigerate.

      7. Add dry ingredients to the Vitamix container and secure lid. Only do this if you want a very smooth texture.

      8. Select Variable 5.

      9. Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.

      10. Stop machine. Gently stir in nuts and raisins by hand.

      11. Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.

      12. Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.

      This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

      Food processor gives option to double quantity.

      I am a minimum mixer. To keep ingredients from becoming a big blob, I do the following:I measure 1.5 Tab of the flour mixture in a small plastic container and add 2 Tab of the wet ingredients. Then mix until wet and put into greased paper in muffin tins. I do 8 at a time and finish the second 8 while the muffin tray is in the oven. My gas oven is nice and hot on the lowest part. That’s where I place the tin. I remove and flip the muffin it’s paper after the bottom is done. This time I added 1/2 cocoa to the wet ingredients. Whatever dry mixture is left over I save for pancake batter.

      Home » Black Bean Brownies – No Flour Required!

      image: http://chocolatecoveredkatie.com/wp-content/uploads/2015/09/pin-it-e1441245481357.png?x22297

      Black Bean Brownies – No Flour Required! Alternative for Mishloach Manot!

      6th September 2012 By Chocolate Covered Katie

      image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownie.jpg?x22297

      

      image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownies-healthy.jpg?x22297

      

      image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownies-recipe.png?x22297

      

      
      

      Black Bean Brownies

      Total Time: 15m

      Yield: 9-12 brownies

      image: http://chocolatecoveredkatie.com/wp-content/uploads/2016/11/printer.png?x22297
      image: http://chocolatecoveredkatie.com/wp-content/uploads/2012/09/black-bean-brownies1-251×300.jpg?x22297

      Ingredients

      • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining) or cooked adzuki beans
      • 2 tbsp cocoa powder (10g)
      • 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
      • 1/4 tsp salt
      • 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
      • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
      • 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
      • 2 tsp pure vanilla extract
      • 1/2 tsp baking powder
      • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
      • optional: more chips, for presentation

      Instructions

      Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

      Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#meoJs0Y5dtFbR6hu.99

      Volunteers Needed for Genealogy Project

      Israel Genealogy Research Association (IGRA) is looking for volunteers to transcribe the 1963 English telephone book in Israel. After the transcription process, the data will then be searchable on the IGRA website for those researching family in Israel.

      To help with this project, please go to the link below, register on the website and start transcribing one column at a time. Each column has at the most 40 listings. The only limitation is that you finish the column within 24 hours.

      http://csi.idogenealogy.com/projectinformation.php?p=41 http://csi.idogenealogy.com/projectinformation.php?p=41

      Elena Bazes
      IGRA Publicity Chairperson

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Post 415: If you want to give chizuk to the Amona families who were evicted, follow at http://www.jpost.com/Israel-News/Hunger-striking-settlers-Netanyahu-must-keep-pledge-to-build-new-settlement-483013-International Lymphedema Recognition Day.

In the age of social media, how can we know the facts of a situation? A journalist isn’t always critical of sources.

This post, which connects an article about hunger striking Israelis and lymphedema health is meant to convey that we are are responsible to ourselves, our own brothers and sisters, parents, family, neighbors, community, country and the world.

http://www.jpost.com/Israel-News/Hunger-striking-settlers-Netanyahu-must-keep-pledge-to-build-new-settlement-483013

Yesterday was International Lymphedema Recognition Day. I’ll be writing about the event in a day or two (B’H)

Mona Restaurant at the Artist’s House Rechove Shmuel HaNagid, offered me their chutzir for a group jump rope session. They were very enthusiastic about participating. My e-mail follows

Itamar Navon and Moshe Gamlieli, owners

Dear Itamar and Moshe,

Hope that you are well.

I’m not sure which one of you I spoke to a while back, I think that it was Moshe.

I asked for permission  to jump rope on the wooden floor of the restaurant Chutzir. I want to thank you again, This is very generous.

I usually am there before you open.

This is a similar request. I am sponsoring on March 6th an event to raise awareness of Lymphedema. I am sending the details in a second e-mail.

Would you permit a few ladies besides me to also jump before you open at 10 AM on Tuesday, March 6th? I am working with Lymphatic Education and Research Network to establish a volunteer organization here.

This would be the very first event.

Here’s a link to mostly volunteer efforts of the organization.: http://us12.campaign-archive1.com/?u=9d43f6878904bc0393d915393&id=63246c7944&e=b0fa52244a

 

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