Post 678: Jerusalem street life and a recent judicial update

Last week the streets around my apartment were swarming with revelers in their 20’s, 30’s and 40’s. Unfortunately, I was not able to upload photos.

good evening
*updating*
Today there was a court hearing on “truth and faith” and we are much more optimistic.
We will know in the next two days the judge’s decision.
Although the judge again explicitly stated that the temporary restraining order he issued is still in force but there is a dispute between the lawyers brought before the judge.
Our attorney argues that by order, the association must open the synagogue for prayers and they must not prevent us from praying there.

Their lawyer claims that they cannot be forced to open the gates of the synagogue and the intention of the restraining order is that when they decide to open the synagogue, they must not prevent us from joining.

Is this bizarre?
We will keep you updated and pray for good news, especially this week that Jews are busy preparing for the joy, ahead of the Purim mitzvah.
We thank Jeremy, Ehud and David for joining us for the discussion. Great support for us.
Congratulations on the above-average success.

Post 677: vigil and zucchini sour dough muffins

*VIGIL IN SUPPORT OF THE JEWS OF SHIMON HATSADDIK*

Dear Friends,
As you know, our Jewish brothers and sisters in the Shimon Hatsaddik neighborhood of Jerusalem, just a few hundred meters from the center of town, have been suffering from Arab attacks, arson, attempted murder, trampling by cars, deprivation of free movement and harassment.

*Tomorrow Wednesday March 2nd at 6:00pm there will be a vigil to show support to these Jewish heroes and demand they get security*.

*It is very important to attend. The vigil has a police permit.*

Write in Waze: Kunder street 8

See you there please G-d,
Yehudit Katsover & Nadia Matar
The Sovereignty Movement

CRAZY muffins with vegetables , protein, grain and fat: Tea was an experiment. A few muffins make a complete meal: yield 20 small muffins

Ingredients Much too much sugar. Use dried blueberries chopped

• 145 grams spelt flour
• 25 grams oat flour
• Cup of ground almonds, pistachios, seed, chopped or ground
• 20 grams corn starch or chia seeds
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Tab Matcha (green tea powder)
• Tab lemongrass tea.
• Frozen blueberries
• 1/4 cup selan
• 1/3 cup sourdough discard (unfed starter)
• 2 medium bananas 240 grams, mashed or dried blueberries and frozen blueberries
• 3 medium zucchini 262 grams, grated and excess water squeezed out with towels.
• 2 large eggs and or flax seed
• Soy yogurt
• 2 tablespoons olive oil or coconut butter softened.
• 1 teaspoon vanilla extract
• 3/4 cup baked tofu mashed in food processor

Instructions: Honestly I didn’t use all the dry ingredients. The muffins get brown if one flips them in the tin. They will be loose. But after they cool in the fridge overnight, they become more solid. The nut component replaces the need for sugars. Because of the high protein content these will sustain you.

• Preheat oven to 350 degrees F.

• In a medium bowl, stir together spelt flour, oat flour, cornstarch or chia seeds, teas, baking soda, cinnamon, ground nuts and salt. In a separate bowl, whisk together tofu, sourdough starter, bananas or the other sugars, blueberries, soy yogurt, zucchini, egg, coconut or olive oil, and vanilla.

• Pour wet ingredients into dry, then gently stir to combine, until no flour streaks remain.

• Fill muffin cups 3/4 full. Bake for 20 minutes. Flip to brown thoroughly. Let cool for one hour before eating. They are pretty greenish, but does not effect the taste