Category Archives: Macrobiotic

Post 449:Your Invitation to a Gallery Talk by Artist Sarah Eiger: Love Your Lymph Brochure front illustration -Tagine Recipe for Rosh Ha Shanah

From: sarah Eiger <saraeigersart@gmail.com>

Your Invitation to a Gallery Talk by Artist Sarah Eiger:

The gallery talk                  will take place o the 27/8 between 16::00-18:00

in the terminal  building in the old train station Jerusalem.(next to the

bicycle rental) Free of charge

Making up a Brochure for Love Your Lymph Exercise class – more information latter this week

Vegetarian Moroccan : From Spruce.com:Mixed Vegetable Tagine

What You’ll Need

  • 1/4
  • cup olive oil or argan oil
  • 1
  • onion, sliced into rings
  • carrots, peeled and cut in half lengthwise (or sliced)
  • 2 tomatoes, thickly sliced
  • 2 or 3 small zucchini. cut in half lengthwise or thickly sliced
  • 1 or 2 large potatoes, peeled and quartered (or cut into 1/4″ thick slices)
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • pinch of saffron threads, crumbled (optional)
  • a handful of red or green olives (optional)
  • 1 cup water
  • 1 tablespoon chopped parsley or cilantro, for garnish

How to Make It

  I just returned from the shuk with a load of yellow and orange vegetables  It’s always nice to combine some frozen vegetables with squash, zucchini and  pumpkin gourds

  1. Wash and prep the vegetables

  2. Place the potatoes, carrots, and zucchini in a bowl; add the spices and toss to coat the vegetables evenly

  3. Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices

  4. Arrange the vegetables in conical fashion on top the tomatoes; or, if they were sliced, layer the vegetables over the tomatoes: first the carrots, then the potatoes, then the zucchini

  5. Add the olives. Drizzle the remaining oil

Rinse the spices from       the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine or skillet and cover

  1. Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It’s normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.

  2. Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to one-and-a-half hours. Check to see that the vegetables are tender and reduce any excess liquid

  3. Garnish the tagine with the chopped parsley or cilantro and serve warm

 
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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 הערטפאַרגעסט, 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.

Post 343: August 25,2016 Thursday,8 to 9 p.m Speaker for Ladies and Girls no fee Great topic: Loving living in Israel and security issues and challenges in Shomron and Yehuda Speaker is the dynamic Natalie Sopinksy mother wife of five children life guard in Susya the regional pool for Yehuda region, lawyer and director in community matters for One Israel Fund – Listen to the details about families loving their excellent schools and loving Jewish neighbors learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol, call to say you can come so we can have enough refreshments. “Outrage” By Arlene Kushner, Outstanding Grocery list to help you buy produce, fresh, dried frozen in the United States – list of VEGAN BROCCOLI BURGERS Macrobiotic Recipes for the Sukkah Kenes for your delight

August 25, 2016, Thursday, 8 to 9 p.m.

Speaker for Ladies and Girls, no fee

Great topic: Loving living in Israel and security

issues and challenges in Shomron and Yehuda

Speaker is the dynamic Natalie Sopinksy, mother, wife of five children, life guard in Susya, the regional pool

for Yehuda region, lawyer and director in community matters for One Israel Fun Listen to the details about families loving their excellent schools and loving Jewish neighbors,

learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel

Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol,  call to say you can come so we can have enough refreshments

Observant Jews are scrupulous about carrying out the mitzvot. Many of the laws relate to living in the “Land”. Looking over my shoulder, the theme of this blog post appears to be our connection to the laws, including but not limited to place and food.

wp-1471809497486.jpeg
one  page for kashrut labels seen in Israel.

The second group are seen on products often imported to Israel. I have a photo of the group on my phone. When I come across an unfamiliar hechshir I look it up on my flicker account.

I appreciate  Rabbi Rasskamm of Denver Colorado for his list of All food items –  for people who still cook.

He arranged the foods in a convenient order.

Aside from family and friends and of-course all the infinite number of distractions of NYC, I miss the many Korean fruit stalls in Flushing with the five varieties of cabbage.

Last time that I visited Silver Spring Maryland, the Chinese  tofu and  pasta, had  reliable Hechshirim on the packaging, so I guess, now 4 years later the trend has taken off with more variety available. That being the case in any community with Orthodox Jews and Orientals will have lots of choices.

We are a nation governed by laws. Hebron is our place, the greatest symbol of that relationship to law was established by our father Abraham’s purchase of plain and the cave and the burial of Sarah, Abraham and Jacob there (Gen.23 and elsewhere). Needless to say Jewish presence in Hebron, no matter how small, has  been a thorn in the side of the Arabs.

“Outrage”

By Arlene Kushner

I’m talking about steam-coming-out-of-my-ears outrage.

The subject is the allegedly ancient Arab village of Susiya.  The issue is Israel’s rights as a sovereign state operating under rules of law.

The background, briefly:

In the Hebron Hills of Judea there are the remains of an ancient Jewish city known as Susiya, which flourished in the Talmudic era. It is estimated that about 3,000 people – all Jews, observing a religious life – lived there at its height.  Archeological remains, including a synagogue, that have been excavated can be visited today.

Credit: Susiya Tourist Center
Still retained within the synagogue is an ancient mosaic floor:

Credit: mfa

Not far from this archeological site, there is a modern Jewish town of Susiya.

But within the area of the archeological remains there is also an Arab squatters’ village. It consists today of some 60+ constructions of concrete, tin and canvas.  They call this village Susiya as well.  And those squatting on the land claim that their village has been there for a very long time.

The facts tell a very different story:

There is no evidence of an old Arab village there.  Aerial photos indicate that with the exception of four building constructed in the 90s, there was nothing on the site until after 2000.  In fact, when the surveys conducted by the British mandatory powers in 1945 – which mention all of the villages in the area – are examined, no mention of a village named Susiya is found.

The site had been used seasonally by Bedouin shepherds, who found shelter in the caves in the region.  But in 1986, 277 dunams (about 68 acres) of land in the area, including this location, were declared to be an archeological site, at which time the caves were no longer available to the Bedouin.

Most of the buildings went up between 2011 and 2013 in defiance of a court order forbidding the building.

Now here it gets really interesting:

When the population registry of the Civil Administration was examined, it was found that most of the people claiming to live in Susiya had homes in the nearby town of Yatta (which is in Area A under PA jurisdiction).

How about that!  They move between their real homes in Yatta and the hovels in Susiya as it serves their political purpose – they come out when an entourage of left wing activists or a cadre of journalists (also most likely left wing) is due to visit.  When I was there, on a Regavim tour, the place was empty.

What we are in fact seeing here is a land grab by the Palestinian ArabNawajah family of Yatta, which has built illegally and in blatant violation of Israeli court orders.

Two facts must be emphasized.  One is that this matter has been thoroughly adjudicated.  That is, the courts – with due process and over a period of time – fully and fairly considered the issues.  The courts determined that the claims of the squatters were without basis, that they had been operating in contempt of court, and that the buildings that had been erected must be demolished.  This was not a determination arrived at lightly: the buildings had to come down.

And then, even though these were squatters without legal rights to the land, an offer was made to them regarding an allocation of land, in area C beyond the archeological site, near Yatta, to which they might move. But they refused and applied for legalization of their current site – which was rejected by the Court.  Aside from everything else, a village was not about to be legalized in a designated archeological area, which requires protection.

Further details can be seen here: http://regavim.org/susiya_facts/After multiple delays, the time now draws near for the demolition of many of the structures in illegal Arab Susiya.  It was last month that the Court ruled on this yet again.

But nothing is ever simple here in Israel, where the Western world seems to think it has a right to a say about everything we do.  This is the outrage: that others think they can tell a sovereign state that operates according to the rule of law what to do.  The interference is breathtakingly offensive.  We are forced to wonder if they would imagine interfering in the internal affairs of any other state in this fashion.

The eminent demolition of buildings in Arab Susiya has become a cause célèbre in left wing circles.  “Susiya 4ever!” they say, as if this is some noble cause.

Even a Senator – Dianne Feinstein – imagined she had a right to say something about what Israel was doing. And several NGOs have been involved.

Rabbis for Human Rights:  were they to recommend that the demolition be shelved, the Court would likely accept this – there would be no reason not to.Word is that Lieberman will tell the Court we must go ahead.

With all of the hullabaloo, the worst that has happened in recent days is that the State Department has weighed in. On July 16th, State Department spokesman John Kirby let it be known that the US was “closely following developments.”

We need them to monitor what we are doing?  There is a warning implicit in this.

At a press briefing he said (emphasis added):

We strongly urge the Israeli authorities to refrain from carrying out any demolitions in the village. Demolition of this Palestinian village or of parts of it, and evictions of Palestinians from their homes, would be harmful and provocative…”

http://www.israelnationalnews.com/News/News.aspx/198267

Provocative?? 

Elsewhere it has been reported that the US is putting great pressure on Israel with regard to this matter, and has indicated that if the demolition proceeds “the US response would be extremely severe.”

http://www.israelnationalnews.com/News/News.aspx/216223

I hope and trust that steam is now coming out of your ears as well.

It is imperative that the Israeli government stand strong in the face of this.  Otherwise our legal system is degraded and our state is demeaned. If the US finds it can push us around here, what comes next?<>And so I ask each of you to voice support to our leaders.

Long emails are counter-productive.  Our leaders and their aides are extremely busy. They do not need lectures or history lessons or legal instruction.  They don’t need to see your credentials or learn of your experiences. When they see this it is a turn-off and they probably don’t even read the message through.  What counts here is that they see a large number of brief supportive messages. A maximum of four sentences.

Tell them that you are furious about the pressure being applied by the US government with regard to the demolition of illegal buildings in Arab Susiya.  Tell them you are with them. Urge them to stand strong no matter what.

The most important person to reach is Defense Minister Lieberman.  The way to do this is via his aide, who will carry your message, here:ozer_sar@mod.gov.il (underscore between ozer and sar)  In the subject line: “A message for Minister Lieberman” or something similar.  If you just write to him, it would be great.

But then, if you wish, write as well to Prime Minister Netanyahu, delivering the same message. Use all of these addresses, which are all to the prime minister’s office:

davidkeyes@pmo.gov.il

Memshala@pmo.gov.il

pm_eng2@it.pmo.gov.il (underscore after pm)

If you want to send email messages, it should be done today.

VEGAN BROCCOLI BURGERS

Author: Lindsay Rey

Recipe type: sandwich

Cuisine: American

Serves: 4

INGREDIENTS

  • 1½ cups cooked/steamed broccoli (thoroughly drained and lightly packed into measuring cup)

  • 1 cup walnuts

  • 1 cup cooked brown rice

  • ¼ cup vital wheat gluten

  • 1 tablespoon nutritional yeast flakes

  • 1 tablespoon soy sauce

  • ¼ teaspoon garlic powder

  • Salt to taste

  • 2-3 tablespoons water (only if needed)

  • 2-4 tablespoons oil of your choice (for pan-frying patties)

INSTRUCTIONS

  1. Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.

  2. In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.

  3. In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree.

  4. Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you’ll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.

  5. Stir burger mix well, then shape into 4 equal burgers.

  6. Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.

  7. Gently pan-fry your burgers, allowing a few minutes for cooking on each side.

  8. You’ll know they are done when the burger surface has a nice dark brown crispness.

  9. Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

The product list below is extremely lengthy. Orthodox Jewish families, and kosher institutions have migrated to middle America and elsewhere in the world. Kosher processed food has followed them.

I remember the first Kosher Food festival was held in the Javitt’s Center. The number of purveyors required a larger space.

I feel that this list would be helpful for the “wise” consumer. If one lives close to a “Kosher” supermarket, there is a trade-off. One will pay more for equivalent quality items than perhaps is available cheaper for a “Box” store or chain supermarket  label or with national brands. Hence this list is for one living or traveling outside of Israel and would like to save money: However, on the other hand, one may choose to pay more to support companies that have their own Hashgagah arrangements. Company’s pay to develop consumer confidence and that cost is inevitably passed on to the consumer. 

List with some of my changes and additions from Rabbi Ysrael Rosskamm

Vaad Ha Kashrut, Denver, Colorado follows:

Products not requiring a Kosher Hechshir:

DISPOSABLE UTENSILS & FOOD WRAPS
Aluminum Foil – Does not require certification.
Aluminum Foil Pans – Does not require certification.
Foam Containers & Plates – Does not require certification.
Freezer Paper – Does not require certification.
Paper Plates – Does not require certification.
Parchment Paper – Quilon treated, requires reliable certification; silicon treated, does not require certification.
Plastic Flatware & Plates – Does not require certification.
Plastic Wrap & Bags – Does not require certification.
Waxed Paper – Does not require certification.

EGGS
Eggbeaters – Require reliable certification.
Eggs, non-processed – does not require certification. They should be checked to ensure that they do not contain blood spots.

Fresh Fish – Whole fish and fish steaks should, preferably, be purchased from a store which has reliable rabbinical supervision. This is because non-kosher stores in America that sell fish commonly use one knife to cut different species, kosher and non-kosher alike. Therefore, residue from the slicing of non-kosher fish may remain on the blade of the knife and, subsequently, be rubbed onto the cutting site of the kosher fish.
However, one may buy whole fish or fish steaks, even if it is gutted, from any store, provided the following conditions are met:
1. One did not actually see the kosher fish soaking amidst non-kosher fish.
2. Some scales are still on the fish.
3. Prior to cooking the fish, one should take a straight edged knife and, using only minimal pressure, scrape off the area where the store knife would have cut. This would wipe off any residue from the blade that cut the non-kosher fish. After this, thoroughly wash the fish.
Gefilte Fish – Requires reliable certification.
Ground Fish – Requires reliable certification.
Imitation Crabmeat – Requires reliable certification.
Lox – Requires reliable certification.
Smoked Fish – Requires reliable certification.
The following is a partial list of kosher and non-kosher species of fish: Note: In order to verify that a fish is kosher, one MUST see that it has removable scales, you can not rely on the fact its name is listed on the kosher list.
Kosher Fish
Albacore
Bass
Buffalo Fish
Carp
Char Cod
Flounder
Goldfish
Grouper
Haddock
Halibut
Herring
Mackerel
Mahi Mahi
Blue Marlin
Orange
Roughee
Perch
Pike
Pollock
Salmon
Sardines
Snapper
Sole
Suckers
Trout
Tuna
Walleye
Whitefish
Whiting
Non Kosher Fish
CATFISH
EELS
GRAYFISH
SHARK
SNAKE MACKERELS
PUFFER
STURGEONS
SWORDFISH

FRUIT: Applies outside of Israel. Any fruit vegetable and grain grown in Israel, dried fresh or canned requires proper Israeli Hechshir.
Canned or plastic cups (non aseptic)

Canned fruits not from China and Israel do not require kosher certification if they only contain one or more of the following ingredients: Ascorbic acid, citric acid, corn syrup, high fructose corn syrup, salt, sugar, water. Note: Other ingredients may require kosher certification.
Applesauce, pure – Without questionable ingredients.
Berries – Raspberries and blackberries are not recommended; other varieties, without questionable ingredients.
Cherries – Pitted or sweet, without questionable ingredients; maraschino cherries, require reliable certification.
Figs – Without questionable ingredients.
Fruit Cocktail – Without questionable ingredients, provided that you remove the cherries.
Guava – Does not require certification.
Mandarin Oranges (not from China) – Without questionable ingredients.
Mango – Does not require certification.
Peaches – Without questionable ingredients.
Pears – Without questionable ingredients.
Pineapples – Without questionable ingredients.
Plums – Without questionable ingredients.
Dried Fruit
Dried fruit, except for dried bananas, does not require certification. Freeze-dried, requires reliable certification.
Dried bananas – Require reliable certification.
Dried prunes – Do not require certification.

Fresh Only grown outside of Israel. Methods of checking are the same.
Fresh fruits do not require certification. Again All fresh fruits in Israel require certification. However, some varieties require a thorough inspection prior to cooking and eating to ensure that they are free of insects. All varieties should be inspected to ensure that they do not have a worm hole, which may indicate the presence of a worm inside. A guide for preparing fruits and vegetables is available at http://scrollk.org/PrepFrtVeg.html.
Berries – Blackberries and red raspberries are not recommended, due to infestation, unless they are pureed; blueberries may be used after being soaked in soapy water for a few minutes and rinsed; strawberries may be used after cutting the top off, soak the strawberries in soapy water for 5 minutes and agitate the strawberries in the soapy water before rinsing THOROUGHLY under running water.
Nuts – Oil roasted, require reliable certification; raw and dry roasted do not require certification.
Raisins – Domestic without oil, does not require certification.
Frozen
Frozen insect-free varieties, without additives, are acceptable without certification.

HEALTH FOODS-List pertains to outside of Israel-checking methods required in all cases described. In Israel ALL below require Certification. If processed in America certification by a reputable Kashrut Authority required with the exception of Agar Agar and others on the list.

I’ve only seen Agar Agar with a circke K symbol on it in Israel.

Every form of loose health food item grown in Israel must have certification in Israel. Don’t be confused as the list is for American consumers.

Continue reading Post 343: August 25,2016 Thursday,8 to 9 p.m Speaker for Ladies and Girls no fee Great topic: Loving living in Israel and security issues and challenges in Shomron and Yehuda Speaker is the dynamic Natalie Sopinksy mother wife of five children life guard in Susya the regional pool for Yehuda region, lawyer and director in community matters for One Israel Fund – Listen to the details about families loving their excellent schools and loving Jewish neighbors learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol, call to say you can come so we can have enough refreshments. “Outrage” By Arlene Kushner, Outstanding Grocery list to help you buy produce, fresh, dried frozen in the United States – list of VEGAN BROCCOLI BURGERS Macrobiotic Recipes for the Sukkah Kenes for your delight

Post 294::Benefits of rope jumping and details of a class offered for the beginner. CLEANTECH 2016 April 4-5 The Jerusalem Business Networking Forum (JBNF) Monday, April 4, 2016 8:30 AM Ramada Hotel Ruppin Bridge at Herzl Blvd, Jerusalem, 91033, Israel Jerusalem to register: https://mail.google.com/mail/u/0/#search/The+Jerusalem+Business+Networking+Forum+(JBNF)++Monday%2C+April+4%2C+2016+8%3A30+AM++Ramada+Hotel+Ruppin+Bridge+at+Herzl+Blvd%2C+Jerusalem%2C+91033%2C+Israel+Jerusalem/153c124b5f4f4ff7 ‘JEWISH PEACE CORPS’ VOLUNTEERS TO DISTRESSED COMMUNITIES Jewish Agency Sending ‘Jewish Peace Corps’ Volunteers to Distressed Communities, Fundraising Fashion Show Tuesday April 5th 4-6PM Inbal Hotel to benefit Hadassah Department of Neonatology levinson.phyllis@gmail.com Passover recipes: Fennel and Kohlrabi Salad, Salmon Kabobs

There’s a thread running thru this post. Passover is the holiday of Tshuvah and beginning with Rosh Chodesh Nissan we see events in the Jerusalem area related to living “Green”, exercise, and volunteering. We are fortunate no not need to ask others to help prepare a festive holiday. 

CLEANTECH 2016 April 4-5

The Jerusalem Business Networking Forum (JBNF)

Monday, April 4, 2016
8:30 AM

Ramada Hotel
Ruppin Bridge at Herzl Blvd, Jerusalem, 91033, Israel
Jerusalem

to register: https://mail.google.com/mail/u/0/#search/The+Jerusalem+Business+Networking+Forum+(JBNF)++Monday%2C+April+4%2C+2016+8%3A30+AM++Ramada+Hotel+Ruppin+Bridge+at+Herzl+Blvd%2C+Jerusalem%2C+91033%2C+Israel+Jerusalem/153c124b5f4f4ff7

My building’s roof is a place where I reflect on the special privilege it is to live in Jerusalem. When I want to exercise I use one of several Heavy Jump Rope- Choose From 5 Sizesweighted ropes. Not on the roof, across the street on a wooden area outside Ha Ma”Alot restaurant or on a cushiony surface in Gan Ha Atzmaot.

I have been using jump ropes over several years, starting with the one lb. and increasing now to five lbs. It is my belief that exercise is the key to permanent weight maintenance for women as they age. 

Would my readers be interested in joining me in a class in rope jumping in the park?I would supply the ropes starting with the lightest. My proceeds would be going to tzaduka. 

Jumping rope is a traditional exercise that provides a total body strength and conditioning workout. With the ability to burn up to 1,000 calories per hour, you can use the jump rope to improve strength, agility, coordination or endurance.

A common question about the effectiveness of jumping rope, however, is the selection of the jump rope and choosing between a weighted jump rope or a speed rope.

Benefits :

A weighted jump rope and speed rope both provide the same basic benefits, which include improved coordination, agility, footwork, quickness and endurance. Using a speed rope, however, focuses on speed and quickness and is better for developing coordination and conditioning by increasing the speed of the rope. Weighted jump ropes, on the other hand, burn a significant amount of calories and can be effective for increasing strength and promoting weight loss.

Beginners:

Beginners should start with a basic lightweight speed rope before progressing to a weighted jump rope, according to Ross Enamait, professional fitness trainer. The durable plastic jump rope allows you to perform basic jump rope exercises and workouts to develop speed, agility and endurance. Also, the speed ropes are better at developing overall fitness and conditioning to complement a wide range of workout and training programs.

Speed:

A speed rope is ideal for beginners but can be used by elite athletes to develop footwork, coordination and conditioning. For example, boxers use a speed rope during their general strength and conditioning workouts. After learning the basic techniques for using the speed rope, you can progress to advanced exercises such as double unders. Double unders are a jump rope pattern that includes making two revolutions with the rope for every one jump and requires a significant amount of speed, coordination and endurance.

Strength:

Use a weighted jump rope if your fitness goals revolve around strength or weight loss. The heavy ropes require upper body strength to continue spinning the rope for repeated jumps. You can choose from 1, 2, 4, 5 and 6 lb. weights to match your individual fitness and strength levels. Use the weighted jump rope to complement your normal strength training workouts.

http://www.livestrong.com/article/434651-weighted-jump-rope-vs-speed-rope/

 

CLEANTECH 2016 April 4-5

The Jerusalem Business Networking Forum (JBNF)

Monday, April 4, 2016
8:30 AM

Ramada Hotel
Ruppin Bridge at Herzl Blvd, Jerusalem, 91033, Israel
Jerusalem

to register: https://mail.google.com/mail/u/0/#search/The+Jerusalem+Business+Networking+Forum+(JBNF)++Monday%2C+April+4%2C+2016+8%3A30+AM++Ramada+Hotel+Ruppin+Bridge+at+Herzl+Blvd%2C+Jerusalem%2C+91033%2C+Israel+Jerusalem/153c124b5f4f4ff7

 ‘JEWISH PEACE CORPS’ VOLUNTEERS TO DISTRESSED COMMUNITIES

Jewish Agency Sending ‘Jewish Peace Corps’ Volunteers to Distressed Communities.

1,000 Young People to Serve Communities in South Africa, Ghana, Ethiopia, Mexico, Peru, and Israel

JEWISH BUSINESS NEWS

The Jewish Agency for Israel has started recruiting young people from Israel and around the world to volunteer in distressed communities in Africa, South America, and Israel, as part of the organization’s Project TEN program.

A launch event was hosted by Israeli Consul General in New York Ido Aharoni and was attended by dozens of Jewish community leaders, diplomats, philanthropists, Jewish Agency representatives, and former participants in the program.

In recent weeks, hundreds of students at top American universities have participated in on-campus information sessions hosted by Project TEN in order to familiarize them with volunteer opportunities at the three international centers currently operating in Winneba, Ghana; Gondar, Ethiopia; and Oaxaca, Mexico.

The volunteers may also choose to serve at the two Israeli centers in the southern city of Arad and Kibbutz Harduf in northern Israel, where they will run programs to empower Bedouin youth, new immigrants, at-risk teens, and individuals with special needs.

Project TEN was created by The Jewish Agency three years ago and offers young people from Israel and around the world the opportunity to live together in distressed communities and realize the Jewish values of tzedakah (social justice) and tikkun olam (repairing the world) by helping empower local residents.
Each participant receives a tailor-made volunteer program of several weeks or months in length, depending on their availability and preferences. Together, participants volunteer in educational, agricultural, and health-related initiatives, working together with local organizations and Jewish groups active in the area.

The ultimate goal is to develop local residents’ leadership skills and empower them to create models for sustainable development well after the volunteers return to their home countries.

The volunteers themselves return to their communities with a greater drive to engage in local activism and become involved in Jewish life.

In Ghana, Project TEN volunteers serve in the fishing town of Winneba, where they work with local residents and the fishermen’s children.

They run an educational center in which local children receive enrichment classes in a range of subjects and a mobile computer lab that provides digital knowledge to students whose prior exposure to computers was limited to sketches of keyboards on paper.

The volunteers also work in the fishing village of Akosua, which maintains some of the world’s most ancient fishing practices, teaching local children in a coconut hut.

In Mexico, volunteers serve in Oaxaca, where a series of natural disasters have prompted the creation of a Project TEN center to help local residents improve their preparedness and raise their standard of living.

The center is run in partnership with the Mexican Jewish organization CADENA, which specializes in serving communities struck by national disasters.

The volunteers work in dozens of far-flung, isolated communities spread across the vast, mountainous region.

Project TEN Director Yarden Zornberg notes that two additional volunteer centers are set to open in the coming year.

One will be hosted by the Jewish community of Durban, South Africa, where volunteers will work with local tribespeople, and the other will be located in Cusco, Peru, offering backpackers the opportunity to combine their treks with volunteerism.

According to Zornberg, more than one thousand volunteers are expected to serve in all seven Project TEN centers, engaging in activism over extended periods and realizing core Jewish values in the process.
Chairman of the Executive of The Jewish Agency for Israel Natan Sharansky said: “Through Project TEN, The Jewish Agency is creating a real opportunity for young Jewish people who want to be part of something bigger than themselves – to better their world through common work with young people like themselves from Israel and around the world. In so doing, Project TEN connects these young people’s vision of a better future with their Jewish roots. Making this wonderful initiative happen is yet another way for us to concretize Jewish and Zionist values.”

COST

The cost for the three-month Project TEN program outside of Israel, including volunteer, social, and learning activities; transportation between the center and your volunteer placement; trips and excursions; Internet connection; and subsidized food and lodging, is around $12 per day, or $1080 for the entire three-month period (Summer programs cost $1000 for a two-month track).

The cost for the five-month Project TEN program at its Israeli centers, including volunteer, social, and learning activities; transportation between the center and your volunteer placement; trips and excursions; Internet connection; and subsidized food and lodging, is $1,300 for the entire five-month period with a full Masa scholarship OR $1,500 for the entire five-month period with a partial or no Masa scholarship (scroll down to learn if you are eligible for a Masa scholarship).

The cost for shorter tracks in all Project TEN centers cost $24 per day per participante (in additional to group charges). These tracks are unique, and are open to special groups. Please contact> daniel.a@tenprogram.org for more details.

The cost does not include your airfare to the target country, health insurance, visa fees, or vaccination. Registration payment of $100 is required. The balance will be paid in two equal payments.

The UJA Federation of New York and Project TEN have established a Pay it Forward Fund that will provide some assistance to those volunteers who find it hard to pay for all of their expenses.

Each and every candidate will be required to participate in his or her own costs to some extent, and the scholarships will fund only up to 50% of the entire costs.

The UJA New York | TEN fund is based on a “pay it forward” model in which recipients are asked to sign an honor code, pledging to return the full amount within 2-3 years.  This arrangement will not be legally binding, but will be actively encouraged, and will help other participants, in turn, to volunteer where they are needed.

Please contact ten@jafi.org for more details. Each application will be reviewed by a committee, and the applicant will receive a reply within two weeks from the receipt of the application.

Volunteering in Arad or Kibbutz Harduf, Israel?

masaMasa Israel Journey works to make it as easy as possible for young adults to go to Israel. They offer grants and scholarships to help make the experience more affordable. All Masa Israel participants are eligible to apply for universal grants and need-based scholarships towards the cost of your program.The grant/scholarship will be deducted from the total cost of the program. The amount available depends country of origin, age, and the length of your program.

Masa Israel Journey is funded jointly by The Jewish Agency for Israel and by the Government of Israel.

Grilled Salmon Kebabs

I mixed tuna and salmon
 

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Maya Kitchenette

Serves: 4

Ingredients

  • 600g salmon filet without skin/tuna

  • 1 cup pineapples – cut into 2 cm chunks

  • 1 green pepper – large cubes

Ingredients For The Marinade

  • ¼ cup soy sauce/ or less

  • ¼ cup honey/orange juice

  • 1 tbsp olive oil

  • 1 tsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsp minced garlic

  • 1 tsp minced ginger

  • ¼ tsp freshly cracked black pepper

  • 1 fat pinch of mixed herbs

Ingredients For The Dip

  • ½ cup sour cream or mayonnaise (see notes)

  • ¼ tsp red pepper flakes

  • 1 garlic – grated

  • 1 tsp lemon zest

  • 2 tbsp fresh lemon juice

  • salt and black pepper to taste

Instructions

For The Kebabs

  1. Slice salmon into chunks.

  2. Mix all the ingredients for the marinade in a bowl and whisk together till well incorporated.

  3. Pour ¾ of the marinade over the salmon chunks and marinate for 15 minutes.

  4. Marinate the pineapple and peppers with the remaining marinade for 15 minutes.

  5. Preheat the grill for medium-high heat.

  6. Thread peppers, salmon and pineapple onto skewers.

  7. Brush with oil and grill for 5 minutes on each side.

For The Dip

  1. Mix all the ingredients in a bowl and keep it in the fridge till ready to use

  2. Fennel and Kohlrabi Salad

     

    A simple julienned fennel and kohlrabi salad recipe with red onion, parsley, and a lemony dressing.

  3. Author: Brooklyn Supper, (adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual by Franks Castronovo and Falcinelli)

  4. Recipe type: Salad

    Makes: two to four

    Ingredients

    • 1 small bulb fennel, well-cleaned and trimmed

    • 1 small, tender kohlrabi, peeled and trimmed

    • 1/2 red onion sliced thin into half-moons

    • 1 cup minced flat leaf parsley

    • zest of 1 lemon

    • 1/4 cup extra virgin olive oil

    • 2 tablespoons lemon juice

    • salt and pepper to taste

    • pinch of red pepper flakes

    • fennel leaves

    Instructions

    1. Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.

    2. Plant sale in Kiryat Yovel, Meir Grunwald Street. All plants are from a container garden, kale, chard, oregano, mint, sage, thyme, dill and tomato plants. Each container is 2.50 NIS. Pick-up on Sunday or Monday of this week. Please contact Shoshana Dale if you are interested

    3. shoshanahdale@gmail.com

      Fundraising Fashion Show Tuesday April 5th $-6PM Inbal Hotel to benefit Hadassah Department of Neonatology levinson.phyllis@gmail.com

      A FASHION SHOW & FANCY TEA 180 sh
      To Be Presented By
      The TAMAR & NACHAMA CHAPTERS
      OF HADASSAH-ISRAEL
      Tuesday April 5th, 2016 4pm-6pm
      At the INBAL Hotel
      OSFA Boutique’s fashions
      OSFA-meaning “her collection” is a unique boutique on Derech Beit Lechem 53 in Jerusalem.  Inspirational and friendly atmosphere, cutting edge Israeli designers synthesized with fabulous European imports and moderate prices.
      There will be a raffle with over 20 wonderful prizes
      for NIS 20 per ticket.
      Price of Fashion Show: NIS 180.00
      For reservations please contact:
      Phyllis Levinson
      Pyllis.levinson@icloud.com or 02-642-1953

 

Post 281: Useful numbers in Israel spaghetti squash and anything soup-recipes that will help you empty your pantry of chometz before Purim and Pesach.

 

These numbers might be helpful; (when you have guests or need to contact Embassies.

Useful numbers in Israel

[ Emergency Services | Hospitals | Pharmacies | Ambulances | Embassies & Consulates ][ Municipalities | 24-hour Help Lines | Public Information | Travel | Tourist Information ][ Foreign Currency Exchange | Airlines | Taxis | Internet Cafes | Car Rentals ]
Emergency Services

Police: 100;

Magen David Adom (First Aid): 101;

Fire: 102
Hospitals

Jerusalem

Sha’arei Zedek: (02) 655-5111;

Hadassah Ein Kerem: (02) 677-7111;

Hadassah Mt. Scopus: (02) 584-4111;

Bikur Holim: (02) 646-4111;

Misgav Ladach: (02) 563-7684
Tel Aviv

Tel Aviv Sourasky Medical Center (Ichilov) (except pediatrics): (03) 697-4444;

Dana Pediatrics Hospital: (03) 697-4504; Assuta, Jabotinsky 62: (03) 520-1515
Haifa

Rambam: (04) 854-3111; Bnei Tzion (Rothschild) Medical Center: (04) 835-9359
Ashkelon

Barzilai Medical Center: (08) 674-5555

Be’er Sheva

Soroka Hospital: (08) 640-0111
Eilat

Yoseph Tal: (08) 635-8011
Herzliya

Herzliya Medical Center: (09) 959-2555

Kfar Sava

Meir Hospital (Sapir Medical Center): (09) 747-2555
Netanya

Laniado, Tel: (09) 860-4666; Medic Media Corp: (09) 860-5151

Petah Tikva

Rabin Medical Center (Beilinson): (03) 937-7377;

Schneider Pediatrics Hospital: (03) 925-3666
Ramat Gan Tel Hashomer: (03) 530-3030

Ramle/LodAssaf

Harofeh: (08) 977-9999

Rehovot

Kaplan Medical Center: (08) 944-1211
Pharmacies

Tel Aviv

Superpharm Dizengoff Center, 50 Dizengoff: (03) 620-0975 Superpharm Gimmel, 1 Ahimeir, Ramat Aviv Gimmel: (03) 641-7171Superpharm London Ministore, 4 Shaul Hamelech: (03) 696-0106 Superpharm, 40 Einstein: (03) 641-3730 Superpharm, 72 Pinkhas Rosen: (03) 644-0114 Briut, 28 King George: (03) 528-3731 Clal Pharm Gan Ha’ir, 71 Ibn Gvirol: (03) 527-9317
Jerusalem Superpharm, 3 Hahistadrut: (02) 624-6244 Superpharm, Malkha Shopping Mall: (02) 679-3260Superpharm, 5 Burla, Nayot: (02) 646-7555Superpharm Gilo, Gilo Commercial Center: (02) 676-1873 Center Pharm, 18 Yad Kharutsim: (02) 673-1475 Center Pharm, Har Hahotzvim, 1 Hamarpeh: (02) 586-9744
Haifa Superpharm, 15 Horev: (04) 824-6167 Superpharm, 2 Khouri: 051-582-021 Superpharm, 53 Hahistadrut: 051-582-021 Superpharm, Migdal Hanevi’im: 051-582-021 Superpharm, 54 Trumpeldor: (04) 823-2569 Superpharm, 6 Ha’aroshet: (04) 842-0540 Hanassi, 33 Hanassi: (04) 833-3312 Newpharm, 40 Hanita: 052-331-013
Ashkelon Superpharm, Giron Mall: (07) 671-1431 Rom, 97 Hanassi: (07) 673-5542
Bat Yam Ganei Bat Yam, 3 Hanevi’im: (03) 551-5671 Mazor, 20 Haviva Reich: (03) 658-3360 Mor, 9 Balfour: (03) 658-3042 Vita, 62 Ha’atzmaot St: (03) 506-2919
Be’er ShevaSuperpharm, 70 Hameshachrerim: (07) 642-4313 Superpharm, Hanegev Mall: (07) 628-1371 Hanegev, 94 KKL: (07) 627-7016 Kupat Holim Clalit, Szold: (07) 623-7712
Eilat Superpharm, Beit Hadekel, Canyon Shar Ha’ir: (07) 637-6870
HerzliyaSuperpharm, 25 Sokolov: (09) 950-0011
Hod HasharonSuperpharm, Margalit Mall: (09) 740-8681 Magdiel, 54 Magdiel: (09) 741-5567 Margalit Shopping Mall, 3 Jabotinsky: (09) 740-8681
HolonSuperpharm, Holon Shopping Mall, 7 Golda Meir: (03) 505-6720 Aharon, 52 Hofein: (03) 651-9153
Kfar SavaSuperpharm, 3 Ostshinksi: (09) 765-8889 Narkiss, 8 Hativat Golani: (09) 761-8248 Avner Gilad, 34 Weizmann: (09) 762-6826
NetanyaCenter Pharm, 1 David Hamelech: (09) 884-1531 Hasharon Shopping Mall, 36 Herzl: (09) 882-3639 Hadarim Shopping Mall, 2 Hakadar, Industrial Zone: (09) 862-8436 Newpharm, 60 Binyamin: (09) 883-8091
Petah TikvaSuperhparm “Heychal,” 26 Hahistadrut: (03) 904-6730 Superpharm, 43 Shapira: (03) 930-9030 Superhparm, 13 Hovevei Zion: (03) 930-3191 HyperPharm, Basel: (03) 921-1106 Assuta, 23 Baron Hirsch: (03) 931-1710
Ra’ananaSuperpharm, 277 Ahuza: (09) 774-1616 Golan Center, 198 Ahuza: (09) 744-9702 Hyper-Pharm, 8 Haroshet, Industrial Zone: (09) 748-3537
Ramat GanSuperpharm, 10 Bialik: (03) 670-1235 Superpharm, 7 Tirza: (03) 574-9770 Aliya, 2 Krinitsky: (03) 672-2840 Maccabi, 71 Jabotinsky: (03) 751-6272 Pharma Plus D-Mall, 1A Jabotinsky: (03) 575-9891
Ramat HasharonSuperpharm, Rav Mecher Tzomet Glilot: (03) 699-4313 S.R.M., 5 Ussishkin: (03) 540-2454
Rishon LetzionSuperpharm, 21 Sacharov David: (03) 961-6156 Ramat Eliyahu, 10 Zeitlin: (03) 961-0495

Ambulances

Tel Aviv Magen David Adom: (03) 546-0111 Natali: (03) 653-5511 Zvika: (03) 561-7879 E.E.S.: (03) 687-1842 Zuri Ambulance: (03) 537-6277
Jerusalem A.A.A. Abit Private Ambulance, Yaacov Levi: (02) 622-2111 Ambulance Habira: (02) 535-7336 Ben Yishai David: (02) 678-2398
Haifa A.A. Ehud Ambulance founded by Blue Magen David: (04) 866-3366 Ambulance Hatzafon: (04) 877-3377 “Ambulente” Ambulance Services: (04) 851-5888
Ashkelon Hadarom Ambulance: (07) 672-2627 Ner David Avi Association: (07) 672-3216
Eilat

Eilat Ambulance: 050-553-100
Be’er Sheva Gaz Ambulance: (07) 649-7955 Levi Yishai Ambulance: (07) 643-5021 Ivgy Yoram: (07) 658-5317
Herzliya Yizhar Ambulances: (09) 956-7088
Holon

Egged Ambulance: (03) 550-9156
Kfar SavaRon Ambulance: (09) 767-0838
Netanya Derech Hachaim: (09) 833-7031 Tal Raz: (09) 861-4417
Petah Tikva Ambulance Sami and Jacob: (03) 535-1129 Tal Ambulance: (03) 930-1924
Ra’ananaShahal Medical Services: (09) 760-4455
Ramat Gan Ambulance A.B.: (03) 676-5717 Ambulance Noam: (03) 574-3339 Magen David Adom: (03) 579-3589
Rehovot Ambulance Dor-2000: 935-4177 Shlomo Ambulance: (08) 941-8004
Rishon Letzion Shahal: (03) 831-4333 E.R.N. Ambulance: (03) 945-1828

Embassies & Consulates(In Tel Aviv, unless otherwise noted) The Consulate of Armenia, 5 Sheikh Jarrah, Jerusalem: (02) 581-7162
The Embassy of Argentina, 3 Jabotinsky, Ramat Gan: (03) 575-9173
The Embassy of Australian, 37 Shaul Hamelech, Europe House: (03) 693-5000
The Embassy of Austria, 12 Hahilazon, Ramat Gan: (03) 612-0924
The Embassy of Belarus, 2 Koifman: (03) 510-2236
The Embassy of Belgium, 12 Hahilazon, Ramat Gan: (03) 6138130
The Consulate of Britain, 1 Ben Yehuda: (03) 510-0166
The Embassy of Britain, 192 Hayarkon: (03) 725-1222
The Embassy of Bulgaria, 124 Ibn Gvirol: (03) 524-1751
The Embassy of Cameroon, 10 Koifman: (03) 519-0011
The Embassy of Canada, 3 Nirim Beit Hasapanut: (03) 636-3300
The Embassy of Chile, 7 Havakuk: (03) 602-0130
The Embassy of China, 222 Ben Yehuda: (03) 546-7277
The Embassy of Colombia, 52 Pinkas: (03) 546-1717
The Embassy of the Republic of Congo, 1 Rachel: (03) 524-8306
The Embassy of Costa Rica, 13 Diskin, Jerusalem: (02) 566-6197
The Embassy of Croatia, Canyon Ramat Aviv: (03) 643-8654
The Embassy of Cyprus, 50 Dizengoff: (03) 525-0212
The Embassy of the Czech Republic, 23 Zeitlin: (03) 691-8282
The Embassy of Denmark, 23 Bnei Moshe: (03) 544-2144
The Consulate General of the Dominican Republic, 13 Yona Hanavi: (03) 516-2020
The Embassy of the Dominican Republic, 19 Soutine: (03) 527-7073
The Embassy of Ecuador, Asia House, 4 Weizmann: (03) 695-8764
The Consulate of Ecuador, 12 Harav Friedman: (03) 604-6856
The Embassy of Egypt, 54 Basel: (03) 546-4151
The Embassy of El Salvador, 4 Avigayil, Jerusalem: (02) 672-8411
The Embassy of Ethiopia, 48 Petah Tikva: (03) 639-7831
The Embassy of Finland, 40 Einstein: (03) 744-0303
The Consulate of France, 1 Ben Yehuda: (03) 510-1415
The Embassy of France, 112 Herbert Samuel: (03) 524-5371
The Embassy of Germany, 3 Daniel Frisch: (03) 693-1313
The Embassy of Ghana, 15 Abba Hillel: (03) 752-0834
The Embassy of Greece Embassy, 47 Bodenheimer: (03) 603-3461
The Embassy of Guatemala, Beit Ackerstein, Herzliya Pituah: (09) 956-8707
The Embassy of Hungary, 18 Pinkas: (03) 546-6991
The Consulate General of Iceland, 5 Tuval: (03) 623-5013
The Embassy of India, 4 Kaufman: (03) 510-1431
The Embassy of Ireland, 3 Daniel Frisch: (03) 696-4166
The Embassy of Italy, 25 Hamered: (03) 510-4004
The Embassy of the Ivory Coast, 25 Bezalel, South Africa Building: (03) 612-6677
The Embassy of Japan, Asia House, 4 Weizmann: (03) 695-7292
The Embassy of Jordan, 14 Abba Hillel, Ramat Gan: (03) 751-7722
The Embassy of Kenya, 15 Abba Hillel, Ramat Gan: (03) 575-4633
The Embassy of Korea, 38 Chen: (03) 696-3244
The Embassy of Latvia, 2 Weizman: (03) 03-727-5800
The Embassy of Liberia, 74 Menachem Begin: (03) 561-1068
The Embassy of Lithuania, 8 Shaul Hamelech: (03) 695-8685
The Embassy of Mexico, 25 Hamered: (03) 516-3938
The Embassy of Moldova, 7 Havakuk: (03) 604-0014
The Consulate General of Monaco, 51 Hamelech David: (03) 522-3053
The Embassy of the Netherlands, 14 Abba Hillel, Ramat Gan: (03) 752-3150
The Embassy of Nigeria, 34 Gordon: (03) 522-2144
The Embassy of Norway, 40 Einstein: (03) 744-1490
The Representative of Oman, 79 Yehuda Hamaccabi: (03) 546-7860
The Consulate General of Paraguay, 1/4 Rehov Carmel, Mevasseret Zion: (03) 561-5268
The Embassy of Panamana, 10 Hei Be’lyar: (03) 695-6711
The Consulate of Papua New Guinea, P.O. Box 31081, Jerusalem: (02) 534-1721
The Embassy of Paraguay, 1 Carmel St., Mevasseret Zion: (02) 533-4830
The Embassy of Peru, 60 Medinat Hayelmedim, Herzliya Petuach: (03) 957-8835
The Embassy of the Phillipines, 2 Koifman: (03) 517-0653
The Embassy of Poland, 16 Soutine Street: (03) 524-0186
The Embassy of Portugal, 3 Daniel Frisch: (03) 695-6373
The Embassy of Romania, 24 Adam Hacohen: (03) 524-2482
The Consulate of Russia, 1 Ben Yehuda: (03) 510-1020
The Embassy of Russia, 120 Hayarkon: (03) 522-6736
The Embassy of Rwanda, 30 Hei Be’lyar: (03) 691-2319
The Embassy of Slovakia, 37 Jabotinsky: (03) 544-9119
The Embassy of Slovenia, 50 Dizengoff: (03) 524-2482
The Embassy of South Africa, 50 Dizengoff: (03) 525-2566
The Embassy of Sweden, Asia House, 4 Weizmann: (03) 695-8111
The Embassy of Switzerland, 228 Hayarkon: (03) 546-4455
The Embassy of Spain, 3 Daniel Frisch: (03) 696-5218
The Economic and Cultural Office Taipei, Azrieli Center: (03) 695-4688
The Embassy of Thailand, 21 Shaul Hamelech: (03) 695-8980
The Commercial Section of Thailand, 57 Pinsker: (03) 528-0870
The Embassy of Turkey, 202 Hayarkon: (03) 524-1101
The Consulate of Uganda, 21 Yunitzman: (03) 690-2743
The Embassy of the Ukraine, 12 Stricker: (03) 604-0242
The Consulate of the Ukraine, 1 Ben Yehuda: (03) 517-8784
The Embassy of the United States, 71 Hayarkon: (03) 519-7575
The Embassy of Uruguay, 73 Nordau, Herzliya: (09) 956-9612
The Consulate of Uzbekistan, 4 Mateh Aharon, Ramat Gan: (03) 579-6026
The Embassy of the Vatican, 1 Netiv Hamazalot, Old Jaffa: (03) 683-5658
The Embassy of Venezuela, 2 Koifman: (03) 517-6287
The Embassy of Yugoslavia, 10 Bodenheimer: (03) 604-5535
The Embassy of Zaire, 1/2 Rachel: (03) 524-8306

Municipalities

Tel Aviv-Jaffa: (03) 521-8438
Jerusalem: (02) 629-7777
Haifa: (04) 835-6356
Ashkelon: (07) 677-0111
Bat Yam: (03) 555-8555
Be’er Sheva: (07) 646-3666
Herzliya: (09) 959-1515
Hod Hasharon: (09) 742-4121
Holon: (03) 502-7222
Kfar Sava: (09) 764-9111
Netanya: (09) 860-3131
Petah Tikva: (03) 905-2222
Ra’anana: (09) 761-0610
Ramat Gan: (03) 675-3555
Rehovot: (08) 939-2222
Rishon Letzion: (03) 968-5666
Tiberias: (04) 673-9555

24-hour Help Lines

Eran Emotional First Aid: 1201
Dental Clinic 18 Reines St., Tel Aviv: (03) 523-9241; 2 Moriah Street, Jerusalem: (02) 537-3691
WIZO Hot line for battered women: (03) 546-1133, (08) 855-0506, (02) 651-4111
Rape Crisis Center Tel: 1202 or Tel Aviv: (03) 517-6176, Jerusalem: (02) 625-5558, Haifa: (04) 853-0533, southern Israel: (07) 633-1977
National Poison Control Center: (04) 852-9205
Child Abuse Hotline: (04) 855-6611
Crisis Counseling Hotline in English: 1-800-654-1111 or (02) 654-1111
Teletmicha Israel Cancer Association hotline for patients and their families: (02) 624-7676
Yad Sarah Medical (rehab equipment, oxygen supplies): (02) 644-4444
Public Information Telephone Repair and Maintenance: 166
Electric Corporation: 103
Information (Bezeq): 144
TravelFlight Information: (03) 972-3333 (Hebrew), (03) 972-3344 (English)
Bus Schedules: (03) 694-8888
Train Schedules: (03) 693-7515
Airport Bus: (Tel Aviv – Ben Gurion): (03) 607-0000
Tourist Information OfficesAcre: (04) 991-1764
Arad: (07) 995-4409
Ben Gurion Airport: (03) 971-1485
Eilat: (07) 637-2111
Haifa: (04) 853-5606
Jerusalem (Safra Sq.): (02) 625-8844
Jerusalem (Jaffa Gate): (02) 628-0382
Nazareth: (06) 657-0555
Netanya: (09) 882-7286
Safed: (06) 692-7485
Tel Aviv (Central Bus Station): (03) 639-5660
Tel Aviv (City Hall): (03) 521-8500
Tiberias: (06) 672-5666
Foreign Currency Exchange OfficesTel Aviv Area:Change Spot, 140 Dizengoff, Tel Aviv: (03) 524-3393
Quick Change, 22 Ben Yehuda, Tel Aviv: (03) 629-9299
Quick Change Phone-Li, Azrieli Center, Tel Aviv: (03) 609-5020
Change, 2 Nehemia, Bnei Brak: (03) 578-8419
Change Bar, 94 Hayarkon, Tel Aviv: (03) 527-9050
Change Spot, 1 Ben Yehuda, Tel Aviv: (03) 510-3301
Change Spot, Opera Tower, Tel Aviv: (03) 510-6035
Change Spot, 35 Sokolow, Holon: (03) 503-8079
Jerusalem: Calothy Jaleb, 4 Salah A-Din: (02) 628-2915
Change Point, 2 Ben Yehuda: (02) 624-0011
Change Spot, Malka Kanyon: (02) 679-5401
Levi Yithak, Talpiot Kanyon: (02) 672-2070
Moneynet Ltd., 8 Ben Hillel: (02) 622-2318
Haifa: Change Spot, 5 Nordau, Haifa, (04) 864-4111
Eilat: Change Express, 137 Shalom Center: (07) 632-6842
Interchange, Mall Hayam: (07) 634-0049
Moneynet Ltd., North Beach: (07) 632-6696
Sinai Change, King Solomon Promenade: (07) 631-8450
NazarethChange Spot, Jumbo Center, 1st Floor: (06) 657-7288
NetanyaChange Spot, 5 Herzl: (09) 832-2112
Tiberias Maninet Ltd., 3 Habanim Midrehov 2nd Floor: (04) 672-4048
Airlines:Aero Mexico, 23 Ben Yehuda, Tel Aviv: (03) 795-1333
Air Canada, 1 Ben Yehuda, Tel Aviv: (03) 511-8686
Air France, 1 Ben Yehuda, Tel Aviv: (03) 511-0000
Alitalia, Ben Gurion Airport: (03) 971-1047
American Airlines, 29 Ben Yehuda, Tel Aviv: (03) 795-2122
Arkia International Ltd., 11 Frishman, Tel Aviv: (03) 523-3285
Austrian Airlines, 1 Ben Yehuda, Tel Aviv: (03) 511-5110
British Airways, Azrieli Center, 20th Floor, Round Building, Tel Aviv: (03) 608-1800
Continental Airlines, 25 Hamered, Tel Aviv: (03) 511-6700
Delta Airlines, 29 Allenby, Tel Aviv: (03) 620-1101
El Al Israel Airlines, 32 Ben Yehuda, Tel Aviv: (03) 526-1222
Japan Airlines, 23 Ben Yehuda, Tel Aviv: (03) 795-1333
KLM Royal Dutch Airlines, Ben Gurion Airport: (03) 971-1138
Lufthansa German Airlines, 1 Ben Yehuda, Tel Aviv: (03) 514-2350
S.A.S. Scandinavian Airlines, 1 Ben Yehuda, Tel Aviv: (03) 510-1177
Sabena Belgian World Airlines, 1 Ben Yehuda, Tel Aviv: (03) 511-6610
South African Airways Israel Building, 5 Shalom Aleichem, Tel Aviv: (03) 795-1344
Swissair Swiss Airlines, 1 Ben Yehuda, Tel Aviv: (03) 511-6666
Turkish Airlines, 78 Hayarkon, Tel Aviv: (03) 517-2333
T.W.A. Trans World Airlines Inc., 76 Hayarkon, Tel Aviv: (03) 795-5355
Taxis:Tel Aviv:Hashekem: (03) 527-0404
Kastel: (03) 699-3322
New York: (03) 523-7722
Nordau: (03) 546-6222
JerusalemGilo: (02) 676-5888
Hapalmach: (02) 679-3333
King David: (02) 625-2510
HaifaBalfour: (04) 866-8383
Carmel: (04) 838-2626
EilatHamelech Shlomo: (07) 633-3338
Taba: (07) 633-3339

Internet Cafes
Tel AvivBambili, 22 Peretz: (03) 688-8031
Private Link, 78 Ben Yehuda: (03) 529-9889
Webstop, 28 Bograshov: (03) 620-2682
JerusalemAlami Net i.Cafe, 2 Mount of Olives: (02) 627-7891
The Netcafe, 9 Heleni Hamalka: (02) 624-6327
The Site, 12 Rivlin: (02) 625-9888

Strudel Internet Cafe and Wine Bar, 11 Monbaz Street: (02) 623-2101
HaifaNorEm Internet Cafe, 29 Nordau: (04) 866-5656
EilatBJ’s Books, New Tourist Center: (07) 634-0905
Private Link, Central Bus Station: (07) 634-4331
Car RentalsTel AvivAvis, 113 Hayarkon: (03) 527-1752 Eldan, 20 Hahaskala Boulevard: (03) 565-4545
Jerusalem Avis, 22 King David: (02) 624-9001 Eldan, 24 King David: (02) 625-2151/9
Haifa Avis, 7 Ben Gurion Boulevard: (04) 851-3050
EilatAvis, Tourist Info Center: (07) 637-3164 Eldan, 143 Merkaz Shalom: (07) 637-4027
skip –
read more: http://www.haaretz.com/news/useful-numbers-in-israel-1.63269

Sloopy Soup-use what you have before Purim and Pesach

Why did we call it Sloopy Soup? Well, we can’t quite remember, to tell you the truth! But it’s been hanging around as a favorite in our home for years. Because it turns out different every single time we make it. Every single time! In other words, you’ll never get bored with Sloopy Soup. And If you begin now you can empty out those grains and legumes!

I thought you might enjoy learning how to make it too.

This isn’t an exact recipe, because I don’t use a recipe when I make it. But you’ll get the gist.

The main point of the soup is to stuff it with whole foods. You can use any combination of beans/legumes/lentils, vegetables, and whole grains. These whole foods form the base of the vegan diet and their slow-burning carbs will keep you filled up for hours.

Sloopy Soup!

Start with about 2 cups of any combination of uncooked dried beans, lentils, split peas, or other legume. I recommend pre-soaking them in triple the fresh water for at least 8 hours, although 24 hours is best.

You’ll also need about 1 cup of your favorite grain, uncooked. Again, pre-soaking your grain is best.

Next, chop any vegetables you’d like such as broccoli, carrots, celery, cabbage, beets, organic corn, potatoes, etc. You’ll want to end up with about 6 cups’ worth of chopped veggies.

Finally, chop up any dark leafy green such as kale or collards or Swiss chard, etc. When you’re done coarsely chopping them they should measure about 4 cups’ worth of dark greens.

Now, let’s put your soup together.

Boil about 8 cups of water (more or less, depending on how thin/thick you like your soup) in a large pot that has a lid—you can also use unsalted vegetable broth. Add your (drained) pre-soaked beans/legumes, your (drained) pre-soaked grains, and all of the vegetables—don’t forget the greens, even lettuce!

At this point you can also add 1/2 cup nuts (any kind will do) and even 1/2 cup of raisins which add a fun “pop” to a mouthful of soup because they plump up as the soup cooks.

Bring your soup to a boil, then lower the heat to the lowest flame and simmer for 45 minutes to 1 1/2 hours or until the beans/legumes can be smushed between the roof of your mouth and your tongue and the grains are tender.

During the last 10 minutes of cooking, if you used plain water earlier go ahead and add 4 vegetable bouillon cubes now. (We add these last if they’re the salted variety so the salt doesn’t interfere with the cooking of the beans.) At this time you’ll also add any combination of herbs and spices you like such as basil, oregano, marjoram, celery seeds, salt, pepper, red chili pepper flakes, etc.

Turn off the heat and let your soup sit for 10 minutes. Stir. Serve.

This “recipe” serves about 8 but it can be halved if you’d like. Leftovers store beautifully in the fridge and even in a tightly-sealed container in the freezer.

Sloopy Soup…

…is a meal everyone in your family will love, especially because you can tailor it to your favorite whole food ingredients. Give it a go. Enjoy!

Thanks for being a subscriber. We appreciate you!

Cheers!

Jeff Knutson

Sloopy Soup Master 🙂

and lastly:

Stuffed Spaghetti Squash

 
Stuffed Spaghetti Squash - Jen Hoy
Stuffed Spaghetti Squash.  Jen Hoy

Updated February 12, 2016.

I love spaghetti squash, and have stuffed it on many occasions to make a wonderful vegetarian entree that presents well and is super tasty. I typically choose smaller squashes because I like to serve a half squash rather than navigate cutting the larger ones into portions, but either works fine. (The recipe is based on a smaller squash serving two people; if you go for the bigger one, just double the stuffing ingredients. See the tutorial on “How to Cook Spaghetti Squash” and we will proceed from there. The stuffing is an adventure and can go far beyond the simple version listed here: Pan Seared Wild Mushrooms make a great addition to the stuffing; so does topping the squash with homemade Summer Tomato Sauce or, for meat eaters, a ladle of Best Turkey Bolognese sauce. In other words, be adventurous and play around with this recipe. You won’t be disappointed.

  • 1 cooked spaghetti squash, about 7-8″ long and 1-1 1/2 pounds
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 4 cups spinach, baby kale, or chopped broccolini or broccoli rabe
  • Sea salt and pepper
  • Pinch of herbs de provence (optional)
  • 1 cup store bought or homemade tomato sauce or two tomato sauce (with sun dried tomatoes)
  • 1/2 cup grated manchego or parmesan cheese

PREPARATION

Preheat the oven to 400’F

Scoop out all of the insides of the spaghetti squash into a mixing bowl and set aside, reserving the shells of the squash.

Heat the olive oil over medium high flame and add the garlic, stirring for one minute.

Add the spinach (or kale or broccolini)and stir the greens until they are just wilted.

Season with salt and pepper, and add a pinch of herbs if desired.

Mix the greens and the spaghetti squash together, and adjust seasoning if needed.

Divide the mixture between the halves of squash.

Top the squash with tomato sauce and a generous sprinkling of cheese.

Place the squash in a baking dish and bake in the middle of the oven until the stuffing is heated through and the cheese has melted, about 15 minutes.

Serve immediately.

Variations: Use chopped broccoli instead of the greens, or add sautéed wild mushrooms along with the spinach. Top with goat cheese (or vegan cheese for a vegan entree). Serves 2

Copyright 2016 by Jen Hoy

 

Post 278: How to turn a tailored jacket into a dressy skirt and two recipes -an ancient Egyptian condiment called DUQQA and orange marmalade

 

 

Turning your closet into a treasury.

In a prior post, I described a choice that I made NOT to shop for a new dress,  because, I have everything that I need.

And you do too.

To prove that point, I  fished around for a project. You will see  a photo of the original jacket. The dicky by the neck gives the jacket away as “out of style”. I have made men’s trousers  skirts, but never took apart  a ladies jacket. Certain features made the jacket a good candidate.

1) A full lining

2) Eight panels resembling the gores of a skirt. There is a lot of work to create that. If the jacket was just straight I would have passed on it. The jacket fit around me when it was lowered into a skirt position. Using a dummy makes the job easier.

3)Interesting details, like the circular velvet around the bottom, unique buttons, velvet pockets.

 

 

Lady's Tailored Jacket
I appreciated the details on this tailored custom jacket which came from the Satmar Store in Williamsburg, Brooklyn New York. It was a size too large when I bought and now it is about 3 sizes too large. That’s how I got the idea to make it into a skirt. The pockets are decorative.

Passing photos from my phone to my blog is not 100% yet. Patience, patience.

4) Made from simple wool material as it is  necessary to  piece fabric together, the n the added seams will not be noticeable.

5) Enough material in the sleeves to make waistband, inserted pleat and facings.

 

IMG_20160209_151256

The sleeves have been removed. The original black velvet forming the V-neckline and collar have been removed. A triangular piece was cut from the sleeve and inserted across the top half of the “skirt”. 
I know that this is not a project for a beginner. However, as I explained to my grandson who is a musician, about creating.

First there is the “vision” the idea of what you are trying to reach.  There are no set rules, except that you work within the limits of your media.

The hardest part are the transitions. In sewing those are the facings. In a painting the points of color connection make the painting real and alive. In designing the new “skirt”, the challenges were making up another section containing the “pleat” and then placing it underneath. If you are a sewer, try to imaging how to do this. Stay tuned and this blog post will be updated with several photos.

Now a few recipes:
 Bat Sheva, a member of Macrolovers Jerusalem, posted ta recipe for the ancient Egyptian condiment called DUQQA. Another member, Hazel, made  it and raves about it. Here it is:
IMG_20160213_232605
I pieced together sections for the pleat and added the original velvet facings. Then the waist facings were made. .
20160308_183231

The final skirt

DUQQA-Looks delicious

3/4 cup whole sesame seeds, 1/2 cup hazelnuts, 1 heaping tablespoon cumin seeds, 1 heaping tablespoon coriander seeds, 1 teaspoon thin sea salt, 1/4
teaspoon ground black pepper. Grind together.

AND:

Orange Marmalade; A friend gave me several kilos of oranges. Holding on to them is just not possible.

Merely, removed the peels and seeds. Left in the flesh, juice and sme peel of all the oranges and a lemon.

Put the batch in the pressure cooker. Honestly after about 10 minutes, I opened the lid and tasted the orange peel that I had placed inside. Ouch, was the batch  bitter?

I then checked  a few sites (why not before), and the pressure cooker recipe called for cooking the oranges WHOLE. Didn’t want to try that.

With a grateful heart, the concoction was cooked another hour on top of the stove, until the pectin came out of the peel, and the solution thickened. Then slowly at intervals added coconut sugar until the surface changed.

I did turn the heat up and briefly boiled the marmalade rapidly until it reached setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it’s ready. If not, check it every five minutes or so. I saw mine get crinkly on the stove. I didn’t use a thermometer.

Felicity's perfect marmalade
Perfect marmalade. 

Allow to sit for 15 minutes then spoon into clean jars and seal immediately. Today, the jelly is cold and absolutely delicious. Now I have orange conserve for my family and friends.

 

 

Post 276: Israeli Senior Citizen Card, sign up with an e-mail. Jerusalem Card is Free for Seniors starting February 2016, Khan Theate’s in house café-bar hosts nightly live shows and jam sessions, with a focus on giving exposure to the next generation of local musicians – all performances are free of charge. Information Relating to the number of updates in your location Mircaz Ha”Ir:

I have found that nothing happens “automatically ” in Israel with the exception of Arnona (real Estate Tax) and health insurance tax. Those bills are sent by mail and best not to ignore them.

The Israeli Senior Citizen Card, Kartis Ezrach Vatik is another story. It is available thru their website to women over the age of 62 and men over the age of 67. This card provides a variety of discounts and benefits on public transportation, attractions, and several other services.

I don’t understand WHY such a card has a use since one’s birthdate is clearly visible on the Teudat Zehut.

New Olim, wherever they reside in Israel, can receive their Kartis Ezrach Vatik by contacting the Department of Services to the Elderly (Sherut LeMa’an HaZaken) in Jerusalem at: 02- 654-7025 or emailing ezrach.vatik@pmo.gov.il. You may also send a fax with your request to 02-654-7049

Include the information below in your request:

  • Your name as it appears on your Teudat Zehut (Identity card)
  • Your telephone numbers (landline and cell phone)
  • Home Address
  • Copy of your Teudat Zehut

Expect a 1-2 month waiting period before receiving the card in the mail.

The Yeruhalami Card is similarly available to seniors. according to the age requirements as stated above. 

https://www1.jerusalem.muni.il/jer_sys/forms/CreateForm.aspx?idsysform=%20227 (form in Hebrew).

Call center and issuance 1-700-53-00-02 | Sundays, B, D, E at 09:00 to 13:30 Tuesdays at 09:00 to 13:30, 16:00 to 6:00 p.m. | Safra Square. This by-phone works as I just called. I was told that I would automatically receive the card last February.

However, nothing is automatic.

I refer you to common questions regarding the card for seniors. I was told upon my last visit to the Yerushalaymi Card office that I would automatically get a card in February, since the card is free starting February 1, 2016.

Didn’t happen.

I will try  to clarify, (B”H) tomorrow. The office number is 1-700-53-00-02. Common questions follow:


כיצד ניתן להנפיק את הכרטיס?
הנפקת כרטיס התושב מתבצעת בעמדת הרישום הפועלת בבניין העירייה (בנין 1 בקומה 1 במודיעין ובקומה 3)
ו/או במוקדים נוספים שיפורסמו מעת לעת ע”י העירייה.
שעות פעילות המוקד: ימים: א’, ב’, ד’, ה’, בין השעות 15:00-9:00 | יום ג’, בין השעות 14:00-9:00, 18:00-15:00
שעות מענה טלפוני: ימים: א’, ב’, ד’, ה’, בין השעות 13:30-9:00 | יום ג’, בין השעות 13:30-9:00, 18:00-16:00
מעבר לשעות המענה ניתן להשאיר הודעה וצוות ירושלמי יחזור אליכם.
בנוסף ניתן להנפיק את כרטיס התושב באמצעות הדואר או ע”י מילוי טופס מקוון וחיוב באמצעות אשראי טלפוני. לפרטים וטופסי ההנפקה.
 במידה ואבד הכרטיס מה עליי לעשות?
במקרה כזה יש לפנות לעמדת הרישום עם תעודת זהות ולבקש הנפקה חוזרת של כרטיס התושב, בגין הנפקה מחודשת תחויב בדמי הנפקה של הכרטיס החדש.
.My problem was a lost cardאני בעל עסק בעיר ומעוניין להצטרף לסל ההטבות של כרטיס תושב ”ירושלמי”. מה עליי לעשות?
עיריית ירושלים מעודדת הצטרפות בתי עסק ומוסדות במגוון רחב של תחומים אל נותני ההטבות, באמצעות פרסום נרחב של ההטבה ופרטי העסק באמצעי התקשורת השונים וביניהם: חוברת הטבות, מודעות בעיתונות, שילוט חוצות, מגזין מקוון (ניוזלטר), אינטרנט ועוד. כמו כן מספקת העירייה מדבקה המעידה על עסקים המכבדים את כרטיס ”ירושלמי”.
לבקשת הצטרפות אנא מלא את הטופס המצורףהטופס המצורף ונציגנו יחזור אליך.האם עליי לבקש את ההטבה?
נותן ההטבה מחויב להעניק את ההנחה, למציג הכרטיס, במעמד התשלום בהתאם להנחה שפורסמה. לנוחיותך, אתרינו מכיל מידע עדכני אודות ההטבות והיקפן. במידה ולא הוענקה ההטבה בהתאם לפרסום, ניתן לפנות למוקד השירות בטלפון: 1700-53-00-02 או באמצעות פנייה לדוא”ל:yerushalmi@jerusalem.muni.ilהאם ניתן לקבל עדכונים שוטפים על ההטבות?
המגזין המקוון של עיריית ירושלים נשלח אחת לחודש עם עדכונים חמים על הנחות והטבות למחזיקי כרטיס תושב. קליק ואתם בעניינים! להצטרפות והרשמה למגזין המקוון.
אתר ירושלמי מתעדכן באופן יומיומי בהטבות השונות.
חוברת שנתית המאגדת את מגוון ההטבות של ירושלמי נשלחת בדיוור ישיר לחברי המועדון ומחולקת במוקדי ההנפקה.
הטבות חדשות ואירועים מיוחדים מתפרסמים מעת לעת באמצעי התקשורת השונים העומדים לרשות עיריית ירושלים (עיתונות, עלונים, שילוט חוצות ועוד.)

מהם אמצעי התשלום לרכישת הכרטיס?
במוקד השירות וההנפקה בכיכר ספרא 1 קומה 3 ניתן לרכוש את הכרטיס במזומן או בכרטיס אשראי בלבד.
ניתן להנפיק כרטיס באמצעות טופס מקוון ונציגנו יחזור אליך בטלפון לצורך גביית תשלום בכרטיס אשראי.

 

Recipes offered with Blessings For Good Health!

Victoria Barayev
http://www.victoriabarayev.com
from Rav Yichezkel Askhaeck “Healthy Life by The Torah”. Victoria also Consulted with Rav Isroel Zelman.

Ideas For Healthy Mishloach Manot

Recipes:

Super Healthy Hamentaschen

Ingredients:

1 cup chia seeds, ground in a coffee grinder.

The one in the photo is ubiquitous in Israel. 

The grinder does a superb job-Gold-line ATL 242

1 cup cashews

1 cup old-fashioned rolled oats

½ cup oat bran

½ tsp cinnamon

¼ tsp sea salt

1.5 cup or 2 avocados

½ cup maple or brown rice syrup

1 tsp vanilla

Your favorite jam or

2 cups Turkish apricots

Zest of ½ lemon

Directions:

Preheat oven to 350F.

Soak Turkish apricots in hot water for 15 min. Drain. Blend in a food processor with lemon zest until smooth. Transfer to a bowl. Wash and dry the food processor.

Place chia seeds, cashews, oats, oat bran, cinnamon and sea salt into the food processor and grind until well processed. Remove into a bowl. I find it easier to grind the seeds first.

In the same food processor, mix avocados, syrup, and vanilla until well blended. Add to the bowl with dry ingredients.

Mix all ingredients to form medium-soft pliable dough.

Separate into pieces the size of a golf ball. I weigh out 40-50 grams with your hands or with rolling pin, make circles ¼ inch thick. Place baking paper under pin if you find that the dough doesn’t roll out.

Using a floured spatula lift the circles and place them on parchment paper lined baking sheets.

Spoon 1 heaping teaspoon of filling into the center of each circle. Fold over the edges to form three corners.

Bake 20-25 min.

Sweet Crunchy Balls

1 1/4 cups rolled oats
3/4 cups dried apricots
3/4 cups dried currants
1/2 cup sunflower seed butter
2 tsp almond extract
1/2 tsp ground cinnamon
toasted sesame seeds

Pulse all ingredients in a food processor. Make small balls and roll them in sesame seeds. Easy,delicious, and filling! Great idea for the school snacks!

Apricot-Lemon Oatmeal Bars

(from Creative Kitchen Alchemy)

2  rolled oats

1 cup chopped nuts (a mix of almonds and walnuts)

1/2 cup fine cornmeal or corn flour

1/2 cup millet flour

1/2 cup unsweetened coconut flakes

Pinch of cinnamon

Pinch of sea salt

1 1/2 cups dried Turkish apricots

Boiling water

1 jar of lemon spread or any other jam of your choice

1/2 cup brown rice syrup

1/2 cup corn or olive oil

1/2 cup spring water

Preheat your oven to 350F/190C.

Soak dried apricots in boiling water for 20 minutes. Then process in a food processor.

Place the first 7 ingredients in a large bowl and mix together.

In a small saucepan, heat rice syrup, oil, and water until all are mixed well. No need to boil.

Add warm liquid to the dry ingredients and mix well with a fork.

Place 1/3 of the mixture into an 8×8 baking dish. Make sure to cover the bottom of the dish.Pack it down with wet hands into a firm layer.

Evenly spread the apricot mix on top.

Spread another 1/3 of the oatmeal mixture on top of the apricots, gently and lightly pressing down.

Cover the second layer of the oatmeal mixture with the lemon preserve.

Crumble the rest of the oatmeal mixture on top of the lemon preserve to fully cover it.

Bake for 30 minutes.

Cut into squares. This delicious treat can be enjoyed warm or cold.

Recipes for Pesach:
Delightful Vegetable Soup – Very easy to cook; this soup is very light, satisfying, and delicate to taste.

6 cups of water

medium onion, cut in 4 quarters

1 turnip, cut in quarters

2 stalks celery, cut in 1-inch long pieces

tomato, cut in quarters

1 medium or large carrot, cut in 1-inch long chunks

1 medium potato, peeled and cut in quarters

1small green or red pepper, cut in quarters

1 tsp cumin seeds

Tbsp. of olive oil

2 bay leaves

A handful of dill, cut in 2-inch long pieces.

Bring water to a boil in a soup pot. Add all vegetables to the pot at once along with cumin, sea salt, olive oil, and bay leaves. Cover and bring to a boil, lower the flame and simmer for 15-20 min. Add dill and serve.

Great served with matza.

 Quinoa Pilaf

 4 cups quinoa

6 cups of cold water

1/3 cup olive or sesame oil

1 medium onion, diced

2 cups mushrooms, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, diced

1 tsp. sea salt

1/2 tsp. turmeric

1 tsp. cumin seed

Black pepper to taste

Rinse quinoa 3-4 times in a fine strainer to remove bitter coating. Drain well, then, sauté drained quinoa in some of the olive oil until toasty brown. In a medium pot combine quinoa in about 6 cups of cold water. Bring to a boil and simmer for 20 minutes. Drain well again. Sauté vegetables in the remaining oil with sea salt, cumin seed, turmeric and black pepper. Add cooked quinoa, mix well, cover and let heat through for a few minutes. Serve hot and enjoy!

Easy Cashew Matzo Napoleon

4 cups raw cashews, soaked for 2 hours and drained

1/2 to 1 cup water, for the desired thickness

Zest of 1 lemon

4-8 Tbsp maple syrup

1/8 tsp sea sal

t6 square sheets of matzo, lightly wet

Place all ingredients in a food processor and run until smooth and creamy. It is good to add water gradually to achieve the desired consistency. Cashew cream should not be thin and runny. Place a sheet of matzo on a serving plate. Generously spread cashew cream on it. Top with another sheet of matzo. Repeat the steps until all matzo is used. Sprinkle the top layer of cream with ground walnuts. Refrigerate the cake for at least 2 hours.  Optional: Spread melted chocolate on top of the cake

Blessings For Good Health!
Stay tuned for upcoming events!

Victoria Barayev
http://www.victoriabarayev.com.

Finally, some informal options for nights out.

Khanal’e, the Khan Theater’s in house café-bar, hosts nightly live shows and jam sessions, with a focus on giving exposure to the next generation of local musicians – all performances are free of charge!

*Hip downtown restaurant-bar Nocturno has a Wednesday night live music series – entrance is just 30 NIS with discounted alcohol available at the bar.

 

I thought as a final addition you might enjoy the complex issues that are sent to member of my community regarding monies spent in the coming year; and several links are provided to help you to transform your breakfast.

Letter from our City Council Representative Offir Lang follows. I did send an e-mail to the administration’s urban planner, Ms. Sivan, who is the administrator for transportation. My e-mail detailed the horrendous sidewalk vehicular parking on Shabat on our block, which prevents pedestrian movement. Stay tune for a response.

Dear residents,

Relating to the number of updates your location:

  1. Approval of a Community Administration in 2016

Community Administration evening Driktorion heart of the city unanimously approved the 2016 budget.

The budget for this year includes a significant change aspects relating to the strengthening of the residents of the city center, with an emphasis on comprehensive community work and community projects to strengthen the heart of the city and residents of neighborhoods mode. In addition, the budget includes an increase in different services, the Administration provides early childhood, the elderly, the young and the like. I would like to thank all partners in formulating the budget – Director Mr. Vicky HARLAP, chairman of the Finance Committee, Mr. David Ansbacher, members of the Finance Committee and the Board Administration.

  1. Handling parking shortage in the heart of the city

Further summarize things we had recently with the representatives of the Jerusalem municipality facilities, in the coming weeks more parking spaces will be trained blue and white in favor of a regional character ranging from hours, starting the afternoon in the heart of the city. Training will be the number of parking spaces at a time in the beating of another. I would like to thank all the partners in promoting the issue – Head of Parking, Central District Administration and chairman of the physicality of the Community Council.

Also, our request to convene soon and transportation committee of the Jerusalem municipality, discuss the plight of parking spaces and traffic arrangements in the city center, with the participation of members of the Committee and relevant senior representatives from the Jerusalem municipality. Details later on.

  1. A conference on the plan 38

Directorate of Urban Renewal and Community Administration Centrum cordially invite you to a conference on Plan No. 38 on Sunday 10/01/2015 at 20:00 Lev Ha’ir Community Council, St. Ohel Moshe Nahlaot42. For further information, please contact the administration’s urban planner, Ms. Sivan a muscle Cohen. Email: Sivansharirc@gmail.com

  1. Treatment hazards and nuisances

As a reminder, the Environment Committee of the Jerusalem Municipality stated that in the near future there will be supervision and monitoring treatment center received 106 complaints related noise from businesses and / or noise in urban or private events and / or stench and pollution from smokestacks business. At the end of the study period, a comprehensive report will be provided by professional bodies to the Commission regarding the hazards and nuisances treatment received at the center. In light of the Committee’s decision, I ask that anyone who has any nuisance to the above issues call center hotline 106 and 100 and record numbers turn!

At the same time, we continue to work with the various bodies authorities to promote effective change in procedures for dealing with nuisances and nuisances caused to residents and merchants, while preparing a comprehensive community work of the administration neighborhoods. Also, after preparing a centralized list of problems and tours of the area, updated because some of the problems have been addressed and receive treatment from the authorities, but the road is still long. Information below.

  1. Education

We welcome the inclusion of all parties involved in education Neighborhood Forum for Education and Community Administration held a communal heart of the city, including representatives of schools, kindergartens and frameworks for early childhood, youth, parent committees and more. Forum condemned the challenges neighborhood, ideas for cooperation and pooling of resources. For further information, please contact the Youth Hub Administration, Ms. Adi lion. Mail: Noar.lev@gmail.com

God. Thank you to all the residents and merchants, who participated in this week’s physical committee in cooperation with the city center and the administrative committee of community cultural heart of the city.

If you are interested to take part in committees of communal heart of the city administration and affect your environment, you are welcome to see our straw:

Physical committee chairman of the city center, Mr. Joseph Markowitz. Email: Ymcityjer@gmail.com

Committee Chairman physical Nahlaot, Mr. Joseph was connected to. Email: Yza@bezeqint.net

Chairman of the Committee on the elderly, Ms. Abigail see me there. Mile gigit@inter.net.il

Committee chairman company culture and leisure, Dr. Ofir Lang. Mail: Ofir.lang@mail.huji.ac.il

Education Committee Chairman, Mr. Yanai Kranzler. Email: Ykranzler@gmail.com

Chairman of the Jewish Quarter Extension, Ms. Rose Lamb and white. Email: Selavan@netvision.net.il

Please contact us with any issue,

Dr. Ofir Lang

Community Authority Chairman Lev

From Drs. Oz and Roizen:

When legendary college basketball coach Dean Smith transformed the traditional fast break into the lightning-fast “Carolina Break”, the University of North Carolina started winning and Smith ended up with a record-breaking career win/loss record of 879-254.
If you’re looking for a major transformation — losing weight and getting healthier — you want to change your break-fast so you become a winner too. How? A 12-week study of overweight and obese women found those who ate a big breakfast https://www.sharecare.com/health/weight-loss/article/flatten-a-big-belly-eat-these-two-healthy-diet-foods-for-breakfast, mid-sized lunch and small dinner lost over twice as much weight as women who took in the same calories, but in reverse order! Breakfast firsters also reduced waist circumference, lowered blood glucose, insulin resistance, and levels of ghrelin, the hunger hormone.
Why does this work ?https://www.sharecare.com/health/eating-habits-nutrition/why-is-breakfast-so-important?myAttribute=yay? While science doesn’t have all the answers yet, here are some possible explanations: Eat more calories than you burn, fat is stored. Burn more calories than you take in — weight loss! Since you burn more calories when you’re awake than when you’re asleep, doesn’t it make sense to eat most of your calories in the morning? Plus, that hearty first meal seems to stabilize weight-boosting blood sugar levels and helps increase your calorie burn all day long.

So to lose weight, have your highest calorie meal in the morning. Enjoy a diet of fresh fruits and vegetables, healthy fats like olive oil, only 100% whole grains, and lean proteins (beans, nuts, salmon, ocean trout, and skinless poultry). You’ll make a fast break from your overweight past by turning your breakfast around.
Transform Your Breakfast – Eating Habits and Nutrition https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940

https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940

Transform Your Breakfast – Eating Habits and Nutrition https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940 A study of found that eating a big breakfast, mid-sized lunch and small dinner resulted in impressive weight loss; big breakfast seems to be the key.

View on www.sharecare.com https://www.sharecare.com/health/eating-habits-nutrition/article/transform-your-breakfast?cmpid=sc-et-em-00-up-01042016&eid=1100006885&memberid=21360647&_sid=52987e7a-0e14-4add-8909-da840b829940

 

Post 273: VEGETABLE PATE The Garden of Spices by Shoshanna Harrari adapted

Inspiration means an activity ending in creation and the act of taking a breath. Inspiration is an individual activity. Doesn’t it seem that the more one reads, reporting, profiles of events and people, daily news, cultural coverage, and listens to media: podcasts, videos, and cartoons , the habit of inspiration declines.

Why is that?

I read the following self help post. Some of the ideas on the surface seemed relevant and I am including them here. http://presenttensecoaching.com/2013/12/26/present-planning-future/)

It’s not about the recipe. Just don’t ruin a good story with the truth. What I mean by that is…that the story of your day is not a random collection of fragments, not a blow by blow recipe. It is your perception and inspiration that you extracted from the day.

For example, I stood over my sink. After following any recipe, there’s the dreaded clean-up;  unforeseen chemical reactions take place between warm surfaces. When my hot spoon scrapes out the food left in my pressure cooker, the food sticks to the spoon and I don’t like to clean it up. Yes first cool down the spoon and pot. Patience, cooling down, has it’s own rewards. If the pressure/temp came down and I waited for the pot to cool to the right time, then the surfaces would not be sending out sticky alerts and sticking to each other.

What is the message practically? You can only have one thought at a time, ( from presenttensecoaching) and can only be in one place at a time …the place may not be your choice but the thought is.

There really is no time other than the present and it’s always ours … Learning to be more present,  is a process that can take a lifetime. We are overflowing in gratitude to Hashem for what we already have. We fully experience this moment whether it’s taking time to see the garbage pilled up and perhaps, contact the Mayor:

 

Therefore, the practice of becoming more present serves us in so many more ways than in just living more fully by actually paying attention. It makes us deliberate creators versus creating by default.

When we tune in and become aware of how we are feeling, we can discern how we are vibrating, whether we are in alignment and thus what we are creating. (presenttensecoaching).

“All negativity is caused by an accumulation of psychological time and denial of the present. Unease, anxiety, tension, stress, worry – all forms of fear – are caused by too much future, and not enough presence.” ― Eckhart Tolle – The Power of Now

But, while life happens in the present, we still must plan for the future, which almost sounds like a contradiction. Can we be present and still plan for the future and if so, how do we not make the future more important than this red-hot moment?

Here are two ways, which reveal how your “present” expands while planning for any sort of future event.

1)You are planning something that may or may not happen. 
You are sending out resumes, writing blog content.  It’s all about how you are feeling now in the present about what you are planning for in the future. If you are excited and feeling good and hopeful about the future, you will be emitting that positive vibration now just by thinking about this future event and will allow it to come to you with much more ease than something in your future that seems unlikely. (You are only as successful as your beliefs)
2)You are planning something to escape from a present situation. 
You are settled in a new place. Creating something in your future to maximize  from where you are right now is possible. Something you are moving towards feels so good to imagine  in your life. It is always a higher vibration and much easier to move towards something than to move away from something as when we are not happy with what is. This causes to create resistance, which holds us back from that which we desire. “Being okay with where you are…gets you where you want to be”. I am not saying you have to like where you are right now, just be at peace with it and accept what is. When you move towards something there is excitement, possibility and the imagination of already having it, which to the mind, is the same as if it’s already here. That vision will start the imagination of already having it, which to the mind, is the same as … If you are not happy now, you will not be happy in the future.
Kehal Chassidim Shaarei Chesed Synagogue
 Address: 2, Yesha’ayahu Bar Zakai St, Jerusalem, Israel
 Shiur Announceemeent
 I did not attend the Raw Foods Luncheon;

Dear Netta,

Many thanks to you and “The Ladies” for inviting me to an absolutely delightful luncheon gathering of raw and healthy food.

Here is a recipe for the VEGETABLE PATE  that was brought by Clara.  It is from Shoshanna Harrari’s THE GARDEN OF SPICES, page 200.

VEGETABLE PATE

The Garden of Spices by Shoshanna Harrari adapted by me

1 t tamari, shoyu or sea salt

1 cup walnuts, soaked for 4 hours

i cup sunflower seeds, soaked for 4 hours

1/2 cup almonds, soaked overnight

olive oil and garlic and salt were called for without amounts

i used 2 cloves garlic,  about a teaspoon of salt, and “some” amount of olive oil when I was grinding the nuts

1 red pepper, chopped small

1 large onion, chopped small [I used a red onion]

1/2 t cumin powder

recipe called for 4 stalks celery chopped small, which I left out

1/2 t dried tarragon, which recipe called for but I missed (!)

Though the recipe called for chopping the veggies and mixing them in by hand, I first chopped the pepper and the onion in the food processor and then removed them.

Put the nuts, tamari, olive oil, garlic, salt and cumin into the food processor and process until smooth and well blended.

Add back into the food processor the chopped veggies and continue to grind until smooth.

I stuffed both celery and red bell pepper pieces with the spread and added carrots for dipping.  The spread is great on crackers, lettuce and just about anything else.

Can’t tell you how long this will last in the frig cuz, Baruch Hashem, we ate it all up.

Enjoy!

 

Post 272: Information about the Tower of David Museum which is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem-cooking classes this week Paleo Chocolate Zucchini Bread – Elenaspantry

 

The present is all about using caution in traveling around the city. Some venues are just too good to miss. Visitor Info: Tower of David Museum

The museum is located in a medieval fortress near the Jaffa Gate in the Old City of Jerusalem. There will be a few cooking classes this week.

Prices

Visiting the museum

Night Spectacular

* Combined ticket visit the Museum Day and night vision

adult

₪ 40

₪ 55

₪ 70

Veteran

₪ 20

₪ 45

₪ 55

student

₪ 30

₪ 45

₪ 55

Boy (18)

₪ 18

₪ 45

₪ 55

Soldier **

₪ 20

₪ 30

₪ 40

disabled

₪ 15

₪ 30

₪ 40

* Combined ticket: Reduced price entrance to night vision and a separate entrance to visit the Tower of David Museum Day.Visiting day at the Tower of David is exercisable for one year from the date of purchase of the ticket onboard. Night vision possible entry date prior coordination reservation center or on a space available basis. The museum is open in the afternoons and evenings rather than during the nighttime spectacle.
** Soldiers groups: the entrance to visit the museum free day in advance at tel 02-6265347.

Museum tours – for individuals
Hebrew: Mondays and Wednesdays at 10:30 am (July and August also on Fridays at 10:30)
English: Sunday through Thursday, at 11:00 am (July and August also on Fridays at 11:00 am) The tours included entrance fee to the museum.  The tours are held on holidays and public holidays. * Movie Introduction History of Jerusalem will be screened for groups by appointment only, at tel: 02-6265327 or email: Groupsales@tod.org.il

Group Visit Reservations
Tel: 02-6265327 or email: Groupsales@tod.org.il
of their training by phone: 02-6265347 or email: Education@tod.org.il

Card “Member tower”
Login reusable museum during the day for a year.
Adult: 100 ₪, child (under 18) / student / senior citizen: 50 ₪.
The card provides:

  • 6 adult tickets Night Spectacular – 50 ₪
  • 20 adult entrance tickets on 20 ₪
  • Permanent bonus culture in purchasing tickets, tours and meetings at 15% off full price adult (two tickets for each event)
  • Current information and updates on events in the museum early.

Resident Card “Yerushalmi”
card provides:

  • Entrance to the museum during the day – adult 31 ₪, child 13 ₪.
  • ₪ 10 off the nightly spectacle for adults
  • 15% discount on activities, tours and events Tower of David

 

Youth Desk in Jerusalem

Friday | January 8 | 9:30 | Two lectures
culinary Jerusalem through the ages and culinary influences result of migration to Jerusalem in the 19th century

Non chewed history of Jerusalem
professor Edna Assis – tour guide and researcher culinary
culinary Jerusalem ancient period to modern times: the meals from the Second Temple and the innovations that led to Arab local cuisine. What is the worst cooking market? How has the Turkish government on the food in Jerusalem? What powers and brought into the British? What they ate during the siege and austerity?

Bulgur, borax and borscht
Speaker: Mill Netherlands – Chef – author of “forcing”, researcher and tour guide food
culinary, table and kitchen culture of immigrants to Jerusalem in the 19th century. How infiltration powers influenced the culinary Jerusalem? What effect would the pilgrims and Jewish immigrants on the local table? The lecture will deal with new flavors and migrants brought with them their impact on local food – Arab.
The meeting includes a tasting (Supervision: Rabbinate of Israel)

Tickets

http://www.tod.org.il/masah-eating-in-jerusalem/

Paleo Chocolate Zucchini Bread recipe

Paleo Chocolate Zucchini Bread

This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.

Coconut oil, which studies have shown can help our immune systems mount resistance to viruses, is one of the ingredients that gives this bread a moist, rich texture. Sweetened with honey and a bit of vanilla, this makes an excellent after-camp snack for the kids or a summer evening dessert with a cup ofIced Ginger Chai.

Paleo Chocolate Zucchini Bread

Serves: 1 loaf

Ingredients

Instructions

  1. In a food processor combine nut/seed flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil and fruit/brown rice syrup, stevia, then zucchini
  4. Transfer batter to a greased 6.5 x 4 inch baby loaf pan, dusted with almond flour or to paper-lined muffin tins.
  5. Bake at 350° for 35-40 minutes
  6. Cool for 2 hours
  7. Serve

You can also double the recipe and use 1/4c cocoa powder and 80g of Dark Chocolate.

Post 269: Some Places to explore MORROCAN SPICED RED LENTIL SOUP, TUNA/ BROCCOLI/KALE/BEET GREAN QUINOA PATTIES for a Pot – Luck Shabat

 

Into the depths Caving (known as “potholing” in the UK) is not an activity to be attempted alone, or without the proper equipment and preparation. It involves climbing, hiking, rappelling – and no small amount of danger. “It’s possibly the most dangerous challenge sport there is,” says Sergey Shipitsin, one of Israel’s most accomplished speleologists. “In most countries you can not even get insurance for it. It’s also one of the few activities where you can still go where no one has gone before – and even discover things not found beforehand anywhere in the world.”


Caving at the Avivim caves in Israel involves climbing, hiking, rappelling –
and no small amount of danger (Photo courtesy 
Sarma)

Shipitsin, 43, says Israel ranks among cave explorers’ top 10 destinations.”Israel is a dream country for the cave explorer. In Such a small country, we have everything. There is no country in the world like it in this Respect.”

Israel’s four main caving areas are the Jerusalem hills; Mount Sodom;around Peki’in in the Upper Galilee; and the Hebron Hills in the West Bank.

Mount Sodom – basically a block of salt rising 230 meters above the Dead Sea that sank into the ancient lake before being lifted out as a slab by tectonic tremors – is pierced by labyrinth caverns and tunnels formed by rainwater, including the world’s biggest salt caves. “And we have not even started exploring it in depth yet,” says Shipitsin.

If you know where to look, the Jerusalem hills have thousands of caves, many of them eminently explorable. The most interesting cave in Israel, says Shipitsin, is the 2.5-kilometer Ayalon Cave, discovered in April 2006 when a small opening was noticed in a quarry near Ramle. The limestone cave, completely cut off from the outside environment for millennia, sustained an independent, sunlight-free ecosystem. Four crustacean and four terrestrial species previously unknown to science, all without eyes, have been identified already. However, this cave remains closed to the public to allow scientific investigation to continue undisturbed.

2004 In, Shipitsin and some follow cavers set up  Sarma, a non-profit organization dedicated to cave exploration and rescue, Which now has some 3,000 members.

“I started in Russia at age 16,” he says. “Israel has many people experienced in both cave exploration and rappelling. We organize challenge trips underground and training courses of various lengths. You do not have to be particularly fit – we had children aged seven and a 74-year-old in last weekend’s tour. ”

Climb up, rappel down

Israelis wishing to train for rock climbing have their choice of 12 rock-climbing walls – in Ashdod, Haifa, Jerusalem, Kibbutz Ha’Ogen, Kiryat-Ono, Kfar Blum, Petah Tikvah, Ramat Yishai and Tel Aviv.

When it comes to the real deal, Israel has some spectacular sites for rappelling, or the controlled descent down a rope known as “abseiling” in British English and “snappling” in Hebrew. Aficionados say that nothing matches the adrenalin rush of rappelling against the cliffs of the Ramon crater in the Negev, or down wadis in the Judean Desert.

One of the most popular rappelling sites is at Khirbet Oren on Mount Carmel, where the stone wall rises up from the valley almost vertically.Include popular sites Other the Keshet (Arch) Cave on the border with Lebanon and the Pigeons Caves, a Prehistoric site near Karmiel. Then there’s the notoriously challenging Black Canyon trail in the Golan Heights that combines rushing water with hiking through a unique nature reserve.

The quickest way down

Now, free-falling is for the really strong of heart. “Yes, it’s dangerous,” Admits Ziv Kochva, a Parachuting guide at the  Paradive  jump school near Habonim Beach opposite the Carmel mountain range, “But Parachuting is an Empowering experience. It Makes you the think you can do anything – a Tremendous feeling of freedom . Fear that turns into elation: Nothing can be compared with it. Anyone who does not do it once in their life is missing out. ”

Israel has its own skydiving fraternity, many of them graduates of paratroop units or the IDF’s jump school at Tel Nof. One stalwart, Shlomi Perel, jumped for the 15,000th time in January – an Israeli record. Civilian skydivers must take a two-day study course and have at least 10 jumps under their belt before being allowed up to 12,000 feet. But the beauty about parachuting is that you do not need to take a test – anyone can experience it through tandem jumps, in which the thrill-seeker and guide are harnessed together.


A long way down: parachutists get a birds-eye view of the country’s coastline.

Since opening a decade ago, Paradive, the country’s largest jump school, has conducted more than 300,000 jumps. Paradive offers three types of tandem jump: the basic jump, in which the paying client can passively enjoy the ride; “challenge tandem,” in which the customer opens and controls the ‘chute in the air; and “tandem jet,” where the plane drops you off at five kilometers.

“It can be the greatest experience of a lifetime,” Kochva exclaims. “You drop for 50 seconds at 200 kmph, then spend five to seven minutes floating down in one of the most beautiful places in the world. It’s a closed area – a nature reserve and the only part of the Mediterranean coastline closed to flights.”

Parachuting is definitely not a cheap thrill – a basic tandem jump costs about NIS 1,200 ($ 333).

What kinds of people parachute? “Literally all sorts – from 12-year-olds to some in their 70s, and not necessarily former paratroopers,” says Kochva.”We have one elderly gent who’s already done 15 tandem jumps. Often they come as a birthday present – it’s a present they never forget.”

Free flight

First of all, let’s differentiate between the complementary sports of paragliding and hang gliding. Both answer one of our greatest desires: to fly. A hang glider, with its aluminum frame, outperforms a paraglider in terms of speed and glide ratio – but landing a hang glider requires more skill. A paraglider flies more slowly and takes advantage of light conditions, can land in the smallest field and easily folds into the car trunk. Hang gliders are more suitable for blustery conditions. A hang glider pilot flies prone (suspended face down), while paraglider pilots fly supine (seated).

 

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Israel, where the weather conditions are considered ideal, has no fewer than 25 official launch pads – and thousands of aerial sport fans. The country is blessed with favorable soaring conditions almost year-round. There are several popular launch sites in the Galilee including the Manara cliff near Kiryat Shmonah in the Upper Galilee; the Gilboa mountain; Zichron Ya’akov;off the cliffs overlooking the Mediterranean coastline; and Mount Tabor above the Jezre’el Valley – an excellent thermal machine where, according to a fourth-century Christian legend, Jesus underwent the process of his Transfiguration. Ever since, the hill has been known as “The Mountain of the Leap.”Several professional schools offer courses and equipment rental for everything from glide parachutes to flying dune buggies.

The drink Into

When the waves are high, Thousands of surfers and windsurfers can be spotted frolicking in the Mediterranean waters all along Israel’s coastline.The sea often throws up sufficient swell, and the country has produced some fine surfers, including its first Olympic gold medalist in windsurfing, Gal Fridman.

Surfing here can be traced back to the 1950s, when young Californian physician Dorian Paskowitz immigrated together with six part-balsa longboards and introduced the sport to incredulous Tel Avivians. The days of learning to surf by trial and (Drowning) are long gone error, and surfing schools now dot the country’s coastline.

Not that local adventurism is limited to above sea level: The Red Sea coastline from Eilat, with its magnificent coral reefs and multiple marine species, is renowned worldwide for scuba diving. The Mediterranean coast also has several popular scuba-diving areas, among them the biblical sites of the ancient port of Caesarea and Tel Shikmona near Haifa.

Endless options

OK, it’s not Aspen, but Israel’s sole ski slope features a wide range of ski trails at novice, intermediate and expert levels, plus winter family activities such as sledding and Nordic skiing. The highest point in Israel, Mount Hermon (the chairlift operates year-round) is also a wonderful base for summertime activities such as mountain biking.

In the past decade, mountain biking has become an incredibly popular weekend pastime in Israel, with dozens of biking clubs boasting thousands of members. This compact country boasts myriad bike routes through some of the most diverse terrain you’ll ever ride – you have not lived until you’ve ridden through the Negev desert by moonlight.

And those who thrive on the vibrations of a rumbling engine through their bones will find that Israel is rife with off-road routes for dirt bikes, four-wheel drives and ATVs (all-terrain vehicles). There are dozens of tels (biblical mounds) for drivers / riders who love shooting up and down the slopes.

You do not see the same numbers of skaters tearing up Israeli sidewalks as you do in North American metropolises, but Israeli cities have many new marble-lined plazas that come alive after office hours. The country also has a number of skate parks. The Sporteque in Tel Aviv, the best and biggest park in the country, has a vert, a mini ramp, a mini vert, four quarters, three fun boxes, four banks, two rails, a pyramid and a pro shop.Golda Park in central Tel Aviv is the city’s best unofficial skate spot.Jerusalem boasts a newly rebuilt concrete skate park at Gan Sacher, adjacent to the Supreme Court, while skaters also hang out at Safra Square, next to City Hall.

Crazy Roller in Herzliya has a mini-half pipe and a 3.4 meter high vert, and there are also skate parks in Ra’anana, Katzrin and Shoham. S even a There skate major event in the ancient Roman Amphitheater at Caesarea, sponsored by Red Bull.
Skateboarding has been around in Israel since at least 1978, and is alive and kicking in this corner of the Middle East. And unlike in other countries, skateboarding is not a crime in Israel and there is no police harassment of skaters.

That might not be the case with parkour, also known as free-running – the non-competitive, utilitarian discipline of French origin in which participants negotiate a route lined with urban obstacles using only their bodies’ natural abilities. Law-enforcement officers are keeping a wary eye on Israeli city teenagers taking to their local concrete jungle using a gamut of skills involving leaping, climbing, vaulting, rolling and swinging. Sometimes they can even be spotted leaping from one rooftop to the next.

RED LENTIL SOUP
Ingredients
1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils/yellow
2 quarts water
1 cup cooked wheat berries or alfalfa sprouts
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin /crosswise or  beet green leaves
CROUTONS TO FLOAT ON A BOWL OF SOUP
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

Directions
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro. I did not add the cilantro. Also guests commented that the cinnamon was not necessary.

CROUTONS TO FLOAT ON A BOWL OF SOUP
Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Read more at: http://www.foodnetwork.com/recipes/moroccan-spiced-red-lentil-soup-recipe.html?oc=linkback

TUNA/ BROCCOLI/KALE/BEET GREAN QUINOA PATTIES WITH LEMON CAPER SAUCE adapted from: http://www.allergyfreealaska.com/2014/01/18/tuna-broccoli-quinoa-patties-lemon-caper-sauce/
Serves: 12 three-inch patties
INGREDIENTS
For the Lemon Caper Sauce:
1/2 cup mayonnaise
1 tablespoon capers, minced-OMITTED
1 tablespoon Dijon mustard
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder

FOR THE TUNA/ BROCCOLI/KALE/BEET GREAN QUINOA PATTIES

1/2 cup uncooked quinoa/KASHA/MILLET cooked use 3/4 cup
1 cup diced broccoli/KALE/beet greens plus 1 shredded carrot
1/2 cup minced onion
2 cups drained & flaked tuna or salmon (about a 7 ounce can) i used 18 oz total mixed with egg in food processor
1/2 cup blanched almond flour or gluten free bread crumbs or flax meal
2 garlic cloves, minced
1/2 teaspoon dried dill
Sea salt & fresh ground black pepper/sprorachio sauce/cayenne
2 eggs- I used one with 4 oz flax seed meal
1-3 tablespoons coconut oil, for frying ,seasoned matzah crumbs.

INSTRUCTIONS

TUNA/KALE/BEET/GREENS BURGERS

To make the Lemon Caper Sauce:
In a small mixing bowl, combine all of the ingredients and refrigerate in an air tight container until ready to serve.
To make the TUNA/ BROCCOLI/KALE/BEET GREAN QUINOA PATTIES

Cook the quinoa according to package directions, or use The Better Way to Cook Quinoa method. Drain and cool.
In a medium sized skillet or wok, sauté the vegetables and onions in 1-2 teaspoons of coconut oil over medium heat until they are beginning to turn soft, about 5 minutes. Remove from burner and cool.
In a large mixing bowl, combine the quinoa, vegetables and onions, tuna, almond flour, or substitute, garlic, and dill. Season with fresh ground black pepper to taste.
Stir in the egg.
Warm a tablespoon of coconut oil in a 10-12 inch skillet (this is the one I recommend) over medium heat.
Pack a 1/4 cup metal measuring cup or a falafel maker with patty mixture and carefully ease the mixture out into the skillet. Use the back side of a spatula to press the mixture into a three inch patty, about 1/2-3/4 inch thick. I made mine 1 1/2 in wide by 1/2 inch thick. Made them easier to turn.
Reduce temperature to medium low, and fry the patties for 3-5 minutes on each side, or until they are golden brown. I baked them on parchment in the oven by toping  them with canola oil, Keep adding more coconut oil to the pan as needed. Serve warm or at room temperature with the Lemon Caper Sauce.
RECIPE NOTES FROM MEGAN
I like having a good amount of coconut oil in my frying pan, about a tablespoon, because it makes the outside of the patties nice and crunchy (but that’s just my preference, feel free to do what you like).

If you are using left over cooked quinoa, 1/2 cup of uncooked quinoa equals about 1 3/4 cups of cooked quinoa