Tag Archives: Basic Raw Vegan Cheese

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 438: Shavuot learning for women at Beit Avi Chai and the Rova Matnas,Trip with Women in Green Isru Chag Shavuot at Sinai Farm in Sussya- Leil Shavuot Shiur given by Rav Yaakov Moshe Poupko – Meeting for people who are Hard of Hearing- My raw food experiment- Almond paste spread

 

In Search of Truth Beit Avi Chai 11-4 AM 

Dr. Orit Avneryǀ Prof.

Elisheva Baumgarten

BilhaBen-Eliyahu

 
ǀ Prof.
YaaraBar-On
 
ǀ
Nir Baram
 
ǀ Dr.
Daniel Gordis
 
ǀ Rabbi
AmnonDokov
 
ǀ Prof.
Aviad Hacohen
 
ǀ Dr.
Aviva Zornberg
 
ǀ
Amichai Chasson
 
ǀ Prof.
Yoram Yovel
 
ǀ Prof.
Yerachmiel Cohen
 
ǀ
AmitSegal
 
ǀ
Nava Semel
 
ǀ Prof.
Avigdor Shinan
 
ǀ
Tzur Shezaf
and more…
 Free admission,subject toavailabilitySunday, June 4

Shavuot learning for women at the Rova Matnas on Misgav Ladach 20. In english. Midnight til 4am.
🌹 12-12:45am
Rabbi David Aaron. “Soul Torah: How to spiritually reboot.”
🌹 1am
Rabbi Gavriel Sassoon. “Kaballat HaTorah and mastering oneself.”
🌹 2-4am Rbzn Tziporah Heller.
2-3am Megillat Ruth
3-4am What you have to do to receive the Torah
Brought to you by the Ahavas Yisrael / Torah Tuesday Learning and Chesed Group.
🌹 We would appreciate volunteers to help set up and clean up. For info call 0547347926

Trip with Women in Green Isru Chag Shavuot at Sinai Farm in Sussya

On the day after Shavuot there will be an activity for the entire family at the Sinai Farm in Susiya, in South Hevron Hills. (See the attached Hebrew flyer)

Background on  Sinai Farm: In 1996, members of the family of Yair Har-Sinai, hy”d, and his wife Dalia Har Sinai and their nine children, decided to establish an agricultural farm on the outskirts of the community of Susiya, near Nahal Rahim. It is an agricultural farm that uses methods from the past and organic methods. A herd of sheep was established, as well as orchards, a vegetable garden and wheat fields. All of the hard work was conducted with the ideal of blending with nature, a modest, un- materialistic lifestyle and first and foremost, love for the Land of Israel.

For Jews to preserve the state’s lands was, in their eyes, a supreme  value and therefore they did the agricultural work and allocated more and more  plots of land to shepherding.

In 2008, Yair Har Sinai was murdered by Arabs from the area. His wife Dalia made the decision to continue their shared path, to continue developing and preserving the grazing areas and continuing the activities in the area of shepherding and producing cheese from their milk.

To the family tragedy of the father’s murder, was added the theft of 170 sheep from their pens in the middle of 2010, but even this did not break the vision of the family, which continues, together with friends, to work in the farm and develop it. On the day after Shavuot, as mentioned, an event will be held at the place for the entire family and it will be a good opportunity for the People of Israel to see with their own eyes, true love of the land and dedication. Details in the attached flyer. The main activities will be from 12 noon to 4:00pm. Entrance fee: 90 nis per family. 20 per person.

Yehudit Katsover 050-7161818  Nadia Matar 050-5500834

https://mail.google.com/mail/u/0/#inbox/15c58d3b521c48cb?projector=1

Rav Yaakov Moshe Poupko’s lecture, “Yerushalayim:  From Conception to Resurrection ”, can be heard on Leil Shavuot, 1 AM, at the Mayanot Shul, 28 Narkis Street Nachlaot (close to Mircaz Ha”Ir).

Monday, June 5th

Support & Education for People who are HOH (Hard of Hearing) or Deaf and their families –Do you live with hearing loss? Have you felt isolated? Do you have trouble communicating with others- in person, or on the phone? You’re not alone! Facilitator:Ronnie Kaufman. 14:00 At AACI Glassman Family Center, 37 Pierre Koenig, Talpiot.

My recipe for almond spread is not like the smooth store bought one. Mine is not oily.

Almond paste/spread:

1 cup ground almonds + 4 brazil nuts

5 fresh chestnuts

1 tab Coconut oil-  mine had solidified.

1 Tab brown rice sypup

1 tab apple cider vinegar

1 tab poppy seeds

2 Tab of avocado

Instructions:

1-Put nuts into your food processor and run until pulverized.

2-Add the vinegar, brown rice syrup and coconut oil and continue blending.

3-Check on the consistency. It will start to hold together.

4-Add the poppy seeds Blend.

5-Add avocado. Mixture should now make a ball. 6-Refrigerate. Enjoy.

Roll:

( serve on the side: Red pepper, avocado, carrot,

פטרוזיליה סינית

 flakes mixed with brown brown rice syrup   Ingredients

1-spinach, kale, beet greens, additional herbs chopped fine, combined with orange sections and chilled in plastic bag. (my phone is not cooperating. Hence no photos)

2-rolled millet corn meal/ground almond, rolled between two sheets of baking paper chilled overnight.

Cut all vegetable for filling. save stalks of the beet greens and spinach for soup.

Roll out the chilled millet and corn almond meal.

Layer greens with orange section. Fold the sides together and pinch to close. Serve with mixed sesame seeds, Chinese parsley

פטרוזיליה סינית

flakes, brown rice syrup and orange juice sauce.

Serve also including almond spread inside the roll or on the side.

 

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

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

Come and support one of our artists!

Leorah Parker – Jerusalem Artists Circle 🎨

To: Leorah Parker <lparkerartist@gmail.com>

I’ll be happy to see you all.
Hana – 02-672-7723
Obraz w treści 1

Pre-Purim Musical Event , today, Thursday!

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

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

Date: Thursday March 9

Time:  8:30 pm

Suggested donation:  25 NIS

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

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

3 Ingredient Gluten free Pie Crust:

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

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

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. This recipe has become a staple in our house for easy gluten free baking! Vegan Option

 

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

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. This recipe has become a staple in our house for easy gluten free baking! Vegan Option @udisglutenfree

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

Second Ingredient –>  Whisked Egg.

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

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

 

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

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

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

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. This recipe has become a staple in our house for easy gluten free baking!

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

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

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

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. This recipe has become a staple in our house for easy gluten free baking!

A TASTY GLUTEN FREE QUICHE.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. This recipe has become a staple in our house for easy gluten free baking! Gluten free quiche

A FRUIT HAND PIE.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that's great for a quick meal, dessert, or baking dish. Like this gluten free hand pie!

AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.

Mini Gluten Free Chicken Pot Pies {Dairy Free}

 

Cotter Crunch

Serves 5-6

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

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

Ingredients

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

Gluten free using flour mixture-recipe for one crust

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

Instructions

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

    1. rice flour.Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

     

    TIPS FROM  BAKERS

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

Post 396: Link to photos of the New Second Avenue Subway station walls that sport a Controversial Mural by some considered antisemetic ; Announcement of a chug for women; We would share the expense of the rental space. Announcement of a meeting to learn about parking lot construction in Gan Sacher and Beit Berlin, recipe gluten free zucchini cake

I’m all for art in public spaces. New York City’s MTA Second Avenue ND train is now open ridership. A recently revealed mural on a station wall may cause you to gasp and there is nothing pornographic depicted in it. Rather the figure portrayed is insulting to Orthodox Jews who will arrive and pass the mural because it depicts an Orthodox Jew carrying a brief case in one hand and a globe in the other. Follow this link below for the Forward’s opinion.

 http://forward.com/culture/357687/is-the-second-avenue-subway-saying-something-about-us-in-this-mural/

There was a time when Yorkville and the Upper East Side were off-limits to Orthodox Jews.

However, Williamsburg’s Satmar Chasidm ladies, volunteers with SBC (Satmar Bikur Cholem), arrive in droves and  are dedicated to bringing kosher meals to patients in the Upper East Side hospitals. It is still largely a grass roots volunteer organization.  On a typical day 40 volunteers will do the cooking.  Only one full time cook and two assistants are employed. These volunteers are remarkable–whether a mother with eight children of her own at home and one on the way or a grandmother, or a great grandmother who volunteers the day of her grandchild’s wedding. Another 40–50 women do their baking at home and bring cakes and challahs to SBC.  Only those whose kashrus has been verified can bring food from their homes.  The days shlepping hot soup and chicken on the subway are past.  SBC has it’s own bus.  About 30 other women volunteer to take the food to hospitals starting downtown with Beth Israel and continuing on to New York, Lenox Hill, Cornell, Sloan Kettering, and Mt Sinai Hospitals in Manhattan, and Montifiore in the Bronx, coinciding partially with the new 2nd Avenue route.

I mention this work because that very unnerving mosaic image is certainly passed by hundreds of New Yorkers every day.

What do they think of the image? I’d hope that the ridership will find the mosaic objectionable.

Are the hospital visitors exiting the train embarrassed to look at that antisemitic image? They perhaps walk past these generous ladies, perhaps confronting one at the bedside of their family member, visiting the sick.

Baruch Hashem the ladies don’t take a schpazier on the new 2nd Avenue line to mid-town. Imagine the horror and embarrassment  aroused in the hearts of the SBC volunteers by the depiction of a Charedi Jew in the mosaic? Fortunately, it is my understanding that the women do not linger and return on the bus the same way that they came. I invite your comments. What can I say, “Is this the thanks one gets for doing a good deed?”

I should start by telling you a little about myself, my volunteer activities in Israel and my fascination with exercise.
When I first made Alliya, I volunteered at Carmei Ha”Ir, a restaurant/soup kitchen on Rechove Agrippas writing grants.
I have always been an exerciser. That means exercise is a constant in my life.

I checked a private gym in Mircaz Ha”Ir and was shocked to learn that it is open to women until age 70!
Hard to believe.

Ladies, would you consider  trying  to exercise with me.

The trial class will be near me out-doors. Yes, in a covered space.

Then if you can handle that we can continue at Gan Ha Pa’A Mon. That space is secluded, you can catch some Vitamin D from the sun’s rays, and try the excellent weight machines there.

I am discussing a possible class based on positive responses. I provide stretch bands and light weights.The range of motion exercises can be duplicated at home. It can be adapted to seat movements.

If there is a positive response to a free out-door class, I will approach an indoor facility. I exercised in the park today and it was delightful. After a few minutes all I needed was a woolen sweater.

Some information about Rav Kav:

http://www.israelnationalnews.com/News/News.aspx/222574

Light rail train now allows passengers to pay using Rav Kav credit.

Mircaz Ha”Ir Community News:

You are invited on Tuesday, January 3, 2017 At 19:45

The committee that overseas construction

in the Urban Community under the Administration Of Mircaz Ha’Ir, will present the plan to the community.

At:

Ohel Moshe 42

Floor 2

On the agenda is a plan to build an underground parking lot for buses adjacent to Gan Sacher at Beit Berlin. As this plan may  have dramatic consequences on the neighborhood community, the administration intends to formulate a professional opinion based on decisions made by the committee, and to work to implement them in Jerusalem. Your participation is vital!

 

You are invited on Wednesday, 8 February 2017 | 16:30 | The Local Planning and Building Jerusalem Municipality, Safra 1 Floor 6.

The committee will discuss and make decisions about complex construction program. After a comprehensive review of the program, Community Administration, Mircaz Ha”Ir, filed a detailed objection to the proposed plan and providing alternative solutions in light of the anticipated damage to the market, residents of nearby neighborhoods, merchants and visitors. Residents could be affected by it are invited to contact us and it is important to come to discuss the committee.

We were pleased to host at the Community Center the hundreds of residents who came down the days of Chanukah lighting candles, events and shows.

We are at your disposal on every issue,

Dr. Ofir Lang

Community Authority Chairman Lev

Hearty, moist gluten free zucchini cake with dairy free cream cheese frosting!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Gluten Free, Dairy Free

Serves: 9

Ingredients

  • 1 1/2 cups grated zucchini

  • 1 tsp. vanilla

  • 1 cup raw or organic cane sugar

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 1/4 cup olive, grape seed, melted coconut or canola oil or mashed avocado

  • 1/4 cup unsweetened applesauce

  • 2 eggs* or use flax meal

  • 1/2 tsp. cinnamon

  • 1 1/2 cups gluten free flour blend*

  • 3/4 cup almond meal (ground from raw almonds) or walnut meal

  • 1/4 cup gluten free oats

  • pinch salt

  • DAIRY FREE CREAM CHEESE FROSTING

  • 4 Tbsp non-dairy butter (such as Earth Balance), softened

  • 2- 2 1/2 cups powdered sugar (1/2 lb.)

  • 4 ounces softened “Tofutti” dairy-free cream cheese, softened

  • 1/4 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 300 degrees F (180 degrees C) and oil and flour an 8×8 pan with dairy-free butter or cooking spray and gluten free flour. Or use muffin tins lined with baking paper.

  2. In a large mixing bowl, whisk together sugar, oil, applesauce, eggs, and zucchini. Add vanilla, baking soda, baking powder and cinnamon. Lastly add almond meal, gluten free flour blend, and gluten free oats and whisk again to combine. The batter should be slightly thick but very easy to pour.

  3. Pour batter into your pan and bake for 45 minutes – 1 hour, or when a toothpick inserted comes out clean and the edges are golden brown.

  4. While cooling, make your frosting by beating dairy-free butter and cream cheese together, then add vanilla and beat again. Add powdered sugar 1/2 cup at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable.

  5. Once the cake is fully cooled, frost and serve immediately. You’ll have leftover frosting. The cake should keep covered in the fridge for several days, or in the freezer for several weeks. However, it’s best when eaten fresh. Let set out for 10-15 minutes before serving if refrigerating so it warms a bit and becomes more tender.

    Notes

    *Gluten free flour blend: 1 1/2 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, 1/4 cup white rice flour.
    * You could make this recipe vegan by substituting for the eggs for 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water). However, I did not try the recipe that way and can’t guarantee it will yield similar results.
    * This recipe is from the kitchen of the writer’s aunt  Donna Parks.
    * Nutrition information reflects ONE of 9 generous slices with frosting.

    The cake should keep covered in the fridge for several days, or in the freezer for several weeks. However, it’s best when eaten fresh. Let set out for 10-15 minutes before serving if refrigerating so it warms a bit and becomes more tender.

  6. If you have an abundance of zucchini, try this gluten free recipe for fritters, which employs almond flour, green onions and parmigiana cheese.  http://slimpalate.com/zucchini-fritters-paleo-grain-free-gluten-free/

Post 394: Chanukah Chagiga at Neve Yerushaliym- fresh whole small tuna in the Shuk

Don’t miss out Neve Yerushalayim ‘s fundraiser for their kallahs to be held
tonight,  Wednesday, Dec. 28th. Doors open at 7pm. show begins at7:30pm. The
evening includes an entertaining and inspiring show featuring Neve students
and alumni, a raffle with lots of great prizes, and dancing. For girls and
women, ages 6-120. Tickets are 30 shekel in advance, 4 for 100, and 40
shekel at the door. Contact Devorah – 0583271883 or call 0200.

 And a relief from all that oily food:

Fresh Tuna for Sushi or Salad

  • 2 fresh mediterranean tunas from the Shuk; after you’s have 4 nice fillets. I grill the skin and bones.
  • 1 tbsp fresh chopped basil
  • 1/2 stalk celery, minced
  • 1 finely chopped scallion – green part only (optional)
  • 2 tbsp lemon juice, or more to taste
  • Extra virgin olive oil to taste
  • Salt and pepper to taste

See the full post:https://toriavey.com/toris-kitchen/2012/10/healthy-mediterranean-tuna-salad/#EfjAk6mDopxgR1xf.99

20161228_120745.jpg
Yes, free soufganiot in the shuk

Post 383: Chanuka experience to visit tombs of the Macabees and their father Mathysahy , Vegan Gluten Free Chocolate Cake to celebrate

Join  a unique Chanuka experience following  in the footsteps of the Macabees in the Modiin region. 

The tour begins with a 360 degree panoramic lookout from Nebi Samuel (Shmuel Hanavi) from where Yehuda HaMacabee launched his heroic battle for the freedom of Jerusalem.

 

The group will continue to modern Modiin to explore recent archaeological sites and their possible connection to ancient Modiin. 

After  break for lunch  enjoy a visit to the tomb of the Macabees and their father Matityahu.

 

A Chanuka journey can’t be complete without “olive oil” and  a stop by the olive oil factory at B’nei Darom.  

I don’t know the Kashrit level of the Olive Oil. 

Where: depart and return to the Inbal Hotel.  The bus will depart from the side street to the right of the hotel when standing in front facing the lobby.

When:  Monday26 December – 26 Kislev – 9:30 – 16:00

Please note: Departure will be on time!

Cost: 165 NIS per participant of any age – all entry fees included.

Payment is due in cash only – 20 minutes prior to boarding.

Please bring the exact amount.

Reservations:  

hillel.leib@gmail.com

Don’t delay in booking your seats.

We are generally sold out, B”H.

 

What to bring/wear? 

Lunch, snacks, water.  Bring your favorite salad or sandwich and more.

Tissues are often helpful when traveling around Israel for bathrooms that might not have. Good walking shoes.

 

Tour is geared for adults including seniors or teens ages 12 and up.

 

Notes:  departure and arrival times are approximate and depend upon several factors including holiday traffic; itinerary, guide and speakers subject to adjustment without prior notice; your reservation is a firm commitment and cannot be cancelled within 48 hours of departure; security will be provided.

Chag Chanukah Sameach!  

Ufaratzta:  Exploring & Celebrating the Kedusha of Eretz Israel   

Vegan Gluten Free Chocolate Cake Can Really Taste Great!

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The version above was my first at scratch attempt at Vegan Gluten Free Chocolate Cake. I eliminated the cream toping.

Vegan Gluten Free Chocolate Cake

 

Vegan Gluten Free Chocolate Cake

 

I used tapioka flour, rice flour and potato starch to make the cake, but there are so many flours and starches you can use. It’s okay if you use white or whole wheat flour or other gluten flour. If you’re a celiac or follow a gluten free diet and you prefer to use other flours, you should  consult beflow A guide to  gluten free flours to know what flours you can use instead. If you use other flours and the batter is too thick, add more liquid and if it’s too liquid, add more flour. 

The first was the case with the [ackage mix that I bought.

Vegan Gluten Free Chocolate Cake

Vegan Gluten Free Chocolate Cake

If you can’t find the chocolate hearts, don’t worry, there are so many things you can use instead, like chocolate chips, candy, fruit, chocolate syrup, nuts, seeds, or your favorite foods.

Vegan Gluten Free Chocolate Cake

Many people avoid extra virgin olive oil to make sweet recipes because it has an intense flavor, but I love it,  although there are many oils you can use. Avoid refined oils please, they’re so unhealthy.

Vegan Gluten Free Chocolate Cake

 

Vegan Gluten Free Chocolate Cake

I’ve been using carob powder combined with cocoa powder and it tastes so good and is also healthier, but I prefer cocoa powder, I LOVE its flavor, although carob powder is a great choice and is caffeine-free.

To replace the eggs you can use mashed bananas as I did or applesauce, chia or flax seeds, pumpkin puree, tofu or any other egg replacer.

Vegan Gluten Free Chocolate Cake

 

Vegan Gluten Free Chocolate Cake

This vegan gluten free chocolate cake is great for birthdays or any special occasion, although it’s so delicious you don’t need any reason to make it.
Author: Simple Vegan Blog
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8

INGREDIENTS

  • 1 cup rice flour (140 g)  or
  • 1 cup tapioka flour-which I used
  • ½ cup one kind of potato  stach (100 g)
  • ½ cup another kind of potato starch (110 g)
  • ½ cup carob or unsweetened cocoa powder (50 g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 bananas
  • 1 cup orange juice (250 ml)
  • ½ cup extra virgin olive oil (125 ml)
  • ¼ cup agave syrup (85 g)
  • dried or frozen blueberries
  • ½ cup coconut sugar (70 g)
  • Vegan whipped cream omitted
  • Chocolate hearts omitted

INSTRUCTIONS

  1. Preheat the oven at 180 ºC or 355 ºF. Grease the sides of a cake pan with oil. Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but it’s not necessary).
  2. Combine the dry ingredients in a bowl (teff flour, rice flour, potato starch, carob powder, baking soda and baking powder). Mix well.
  3. Place the rest of the ingredients in a blender (bananas, orange juice, oil, agave syrup and coconut sugar). Blend until smooth.
  4. Combine the dry and wet ingredients and pour the mixture into the cake pan.
  5. Bake for 25 or 30 minutes. Let cool the cake before un molding.
  6.  Frost the cake with the whipped cream and decorate with the chocolate hearts.

    GLUTEN FREE FLOURS AND HOW TO USE THEM I hate to break it to you: Gluten free flours aren’t like gluten.

    Now that we have that out of the way, here’s why they aren’t like gluten:

    1. When using gluten free flours, you have to use at least two different flours. When you used to cook with gluten, you could just dump in some of your whole wheat flour and call it good. Gluten free flours are a bit more temperamental. They don’t do well by themselves. I usually use about 1 cup of starch for every two cups of rice flour, but this depends upon the recipe.
    2. Besides using a few different flours, you’re going to have to use some sort of “gum” or gum substitute to hold everything together. I usually use either xanthan gum or guar gum. The proportions vary, but I tend to use about 1 teaspoon for every 2 cups of flour.or an egg substitute. I used flax meal and the result was satisfactory.

    Below is a chart on gluten-free flours and their consistencies. These certainly aren’t all of the flours out there, but they are the ones I use most often.

    Flour: About: Texture: Substitutes:
    Rice Flour Rice flour is the flour I use most in gluten free baking. Rice flour can sometimes have a rather gritty taste, however, so it has to be mixed with starches. I generally use brown rice flour but if you insist on white rice flour I’m not complaining. Brands we use are: Lundberg, Bob’s Red Mill. Gritty Can usually be exchanged with sorghum flour and oat flour.
    Corn flour I do not use this flour very often, yet it can sometimes substitute for rice flour if I don’t have any at the time. You can also use it in corn breads. gritty Can be exchanged with any of the ‘gritty’ flours.
    Cornmeal This is not really flour. I use it for corn breads and for the surface pans sometimes (Cornmeal on the surface of the pan will cook into the dough and give it a nice crunchy crust). Gluten-Free cornmeal can usually be found at the local grocery store; just be sure to check the label. very gritty. Cannot be exchanged.
    Oat flour Oat flour is one of my favorite flours. It has a nice consistency and makes very good baked goods. I have lately been using oat flour quite a lot because it seems to work better than most other gluten-free flours. Since gf oat flour is expensive, I grind oats in a coffee grinder instead. If you use that method, don’t use the oat flour in cakes or other delicate baked goods.Finely ground oat flour works really well, so if you can get your hands on some of that for a reasonable price, do so.

    Some celiacs are sensitive to oats, so this might not be the best flour for you. You can replace rice flour for oat flour in pretty much every one of my recipes though.

    gritty Can be exchanged with millet flour, rice flour, or sorghum flour.
    Buckwheat flour I don’t use this flour very often because of its coloring, yet it has a good taste and could replace rice flour. Again, be careful about the gluten, and be sure to thoroughly check the label. gritty Cannot be exchanged
    Cornstarch I use cornstarch the most of all the starches, simply because it can be found easily at the local grocery store. Be sure to check the label for gluten-free. Though commonly used as a thickener, cornstarch is a surprisingly good gluten-free flour. It has a nice, fluffy consistency. You do have to use rice flour or some other gritty flour with the cornstarch in order to balance it. Used alone, the results are usually dry and tough and flavorless with an unpleasant mouth feel. starchy and fluffy. Can be exchanged with tapioca or potato starch in gluten-free baking unless stated otherwise in the recipe, but it cannot be replaced in sauces and in some pies. Tapioca and potato starch will form gummy lumps, whereas cornstarch will only thicken a sauce.
    Potato starch Potato starch can create a rather gummy consistency if it is used alone in a recipe. However, mixed with rice flour or some grainy flour it adds pleasant fluff. Note: Do not confuse potato starch with potato flour. They are very different things, believe me. I never use potato flour because it tastes bad and doesn’t work very well. Starchy, (difficult to distinguish between cornstarch and tapioca.) Can be exchanged with cornstarch or tapioca starch except in sauces and sometimes pies.
    Tapioca starch Tapioca starch is commonly used with potato starch in my recipes. It, like cornstarch and potato starch, can’t be used alone in a recipe—it needs rice flour, oat flour, or another gritty flour to balance it out. starchy Can be exchanged with potato starch or cornstarch except in sauces and sometimes pies.
    Sorghum flour Sorghum has a good flavor, and can replace several of the other gritty flours. It tastes good in breads. I wouldn’t use it alone with nothing but starches though. Probably a combo of sorghum with rice, oat, or millet flour. gritty Can be replaced with rice flour, oat flour, or millet flour.
    Millet flour Has good flavor, and a consistency rather like corn flour. It could replace several of the other gritty flours, especially if you want to produce a more “whole grain” flavor in the baked good. gritty Can be replaced with sorghum flour, corn flour, or rice flour.
    Teff flour Teff flour should only be used in small quantity because of its color and the fact that too much of it just plain tastes bad. It has a nice taste when used in moderation and gives a multigrain flavor to most breads. gritty This flour can be replaced by rice flour. When replaced, rise and consistency of the baked good will not be changed. The taste and color, however, will be slightly changed, though not usually in a bad way.
     Almond flour/Almond Meal To avoid confusion right off, the difference between almond meal and almond flour is that in almond flour, the almonds are ground without the skin, whereas almond meal is ground with the skin. This small difference doesn’t seem to affect the baked goods though.This flour is still in the testing stage for me. It’s used a lot in paleo baked goods, and I’ve used it by itself before. The results are always a little gritty and sometimes a bit too moist (to the point of being heavy and gummy), since almond flour contains a lot of moisture. I have used it in cakes in small quantity with rice flour and starch with good results.  Gritty but adds moisture to baked goods.  Can’t be exchanged.

    Obviously, they don’t contain that “stretchy” quality that gluten can produce in your dough. The most noticeable difference between gf flours and gluten can be seen in bread dough. If you try to make bread the gluten way, you’re going to fail and cry and probably need counseling before you can be happy again

     

    Second cake:

    GLUTEN-FREE CHOCOLATE ZUCCHINI CAKE OR CUPCAKES-Have not tried this one yet!

    This is a great way to use up all those overgrown garden zucchinis. Who knew that mashed up green vegetables could taste so good?

    CHOCOLATE ZUCCHINI CAKE/PUMPKIN

    Serves: 10

    Time: 30 minutes active, 45 minutes cooking.

    Cream Together- I will be doubling the quantities

    and weighed out as well  the zucchini and pumpkin  

    1 stick (½ cup) butter, soft but still cold or 1/4 cup commercial soy milk + l/4 cup olive oil

    1 2/3 white granulated sugar or less by 1/3 = 5/3X1/3=5/9 : 5/3=15/9-5/9 = 10/9 = 11/9 cup sugar or slightly more that 1 cup sugar

    Add and beat well:

    2 large eggs or 1 egg and 1/2 cup of flax meal

    Add and beat in:

    3/4 cup rice flour

    1/4 cup almond flour/ walnut flour

    ½ cup cornstarch (check label for gluten-free)

    1 cup pureed fresh zucchini (I use our electric mixer)

    ½ cup unsweetened cocoa powder (try dutch cocoa for extra-dark chocolate yumminess!)

    ¾ teaspoon xanthan gum-omitted

    ¼ teaspoon salt

    1 teaspoon baking powder

    Beat until well-blended and smooth. You can use a greased 8×8” square baking pan, a 9” round one, or a 12 cupcake pan with waxed paper cupcake holders. Bake at 350 degrees F for 40-45 minutes.

    Makes 1 cake or 12 cupcakes. I doubled he recipe and make 12 – 75 gram cupcakes with an additional 1/8 cup of vegetables mixed in. Also added blueberries and chocolate bits. Since I double the recipe, my cupcakes are larger and made 14.

    I want to make a batch of pumpkin and another of zucchini, I prepared 4 cups of the dry ingredients.

  7. .

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

This is an annual event:

Researchers’ Night at the Bloomfield Science Museum

September 22 @ 4:00 pm10:00 pm

Bloomfield Science Museum

science-night

Researchers’ Night at the Bloomfield Science Museum

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

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

Event Time

September 22 @ 4:00 pm10:00 pm

Price

Free Entrance

 

Basil/ parsley/almond Pesto

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

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

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

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

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

Post 321; 13th Annual English – Women’s Speakers Getaway 2016! Macrobiotic bulgher salad with recipe for almond cheese

Tue Jun 14, 2016 12:46 am (PDT) . Posted by:

“B. Weiss”

BS’D

*Join Bassya and Adina on the 13th Annual English-Speaking
Women’s Getaway!!!*

Tuesday June 28, 2016 – Thursday June 30, 2016
22-24 Sivan 5776

*Kinar Hotel, Galil*
2 nights full board (Eidah Chareidis, Shmitah l’Chumra) in a luxury hotel
(pool with female lifeguard), women’s beach open all day long in walking
distance, live entertainment, inspiring guest speakers, fun workshops,
unbeatable price. I joined this group for thir first escapade. Lot’s of fun.

*Book your place NOW!! Rooms are going fast! *
For details call Bassya 02 585 2297 or email Adina at
englishgetaway@gmail.com

Pereg, the famous spice seller in the shuk has a very interesting site for recipes in English, https://www.pereg-spices.com.

I tried to access the Hebrew one, and next time that I am at the shuk I’ll ask for help in the store. The salad recipe below is inspired by the English site.

https://www.pereg-spices.com/Blogs/Post/Greek-Couscous-Salad/15/

Modifications: Since I try not use salty cheese you are encouraged to soak and use natural almonds as indicated in an earlier post and repeated here.

Greek Couscous/bulgher Salad

Greek Couscous/bulgher  Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 8, 1/2-cup servings

 

Ingredients:

·      1 ½ cups water

·      1 cup  Couscous or bulgher 

·      1/2 teaspoon salt plus 1/8 teaspoon, divided or omit

·      3 tablespoons extra virgin olive oil plus 1 teaspoon, divided

·      1 cup cherry tomatoes, quartered cubed

·      1 cup cucumber (1 small), deseeded and small diced

·      ½ cup halved pitted kalamata olives, minced or omit- use Israel salt substitute

·      ¼ cup red onions, diced or red onions

·      2 tablespoons lemon juice

·      Crushed black pepper

·      Toasted pine nuts

·      1 tablespoon fresh mint, minced

·      2 tablespoons crumbled feta cheese, or almond cheese substitute.

·      1 tablespoon toasted pine nuts (optional)

Directions:

1.     In a large saucepan, bring water to a boil, add 1/8 teaspoon salt and 1 teaspoon extra olive oil. Then add couscous and stir. Cover with a lid and remove from heat. Let couscous steam for five minutes.

2.     Fluff with a fork and let cool.

3.     In large bowl, combine tomatoes, cucumber, olives/ or omit, red onions and then stir in couscous.

4.     In small bowl, whisk together lemon juice, remaining oil and salt, black pepper until well blended. Toss with couscous mixture and chill in the refrigerator until ready to serve. I generally stir in the lemon with the boiling water. I like the grain very dry. Garnish with fresh mint, feta and pine nuts right before serving. I also hold the oil until the end and adjust the quantity.

Almond Cheese: Most recipes for homemade almond cheese call for soaking the blanched almonds in cold water for 24 hours before making the cheese. I have made this cheese with almonds that I soaked and with almonds that were un-soaked and noticed very little difference in the final product. The cheese made with soaked almonds was perhaps slightly creamier. And the almonds start to sprout rendering them larger. So why bother soaking the almonds?

It is thought that soaking almonds ( and soaking other nuts and seeds) makes them easier to digest and makes it easier to absorb their nutrients. If you choose to soak the almonds before making this recipe, begin the night before. Place the almonds in a glass bowl or jar and cover completely with water. Cover the bowl or jar and refrigerate for 24 hours. Drain and rinse the almonds well.

Making the Lactose Free Almond Cheese

Put the almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt and water. Blend until very smooth. This will take awhile, about 5 minutes.

Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid.

Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. You can also use a french white heart shaped porcelain bain-marie, by Apilco. This use allows you to soak, drain and pat dry. img_20160615_145151.jpg

Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer. The holes in the bottom permit you to keep adding fresh water to cover . The the bath in another glass baking dish.

Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond “cheese”. The “cheese” will have a consistency similar to cookie dough.

At this point, the almond cheese can be eaten as a spread or it can be gently shaped into a round about 3/4-inch thick and baked at 300 F for 30-40 minutes. After baking, the top will be dry and slightly firm. The inside will still be creamy.

Flavoring the Cheese

The cheese can be flavored by adding seasonings such as fresh garlic, fresh herbs and spices. Some recipes flavor the cheese with nutritional yeast. You can add these ingredients at the beginning when you are blending ingredients. Now the block is prepared for your bulgher salad

 

Post 302:Observations from my window, walkways in my neighborhood, simple band exercises, delicious pink dip

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Looking down from my window. A moment before,an Arab Istraeli street sanitation worker used the shomer’s  (the guard’s hut to change from street clothes to his uniform. Now that’s co-existence

 

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The Fifth floor pussy cat is taking in some sun-shine and watching the street action.

The pussy cat is in my line of sight below as I exercise (do hitamlut) on the wood platform of a restaurant called ha MaAlot. Of-course I perform these moves wearing a skirt!

The Routine for using stretch bands:

Move 1: Lunge With Biceps Curl

Move 2: Hug-the-World Plié

Move 3: Squat With Overhead Press

Move 4: Crunch With Lat Pull-Down

Move 5: Side Lunge With Side Raise

http://www.realsimple.com/health/fitness-exercise/workouts/resistance-band-exercises/view-all

Recipe Pretty Pink Dip

1 cooked, peeled beetroot (roughly chopped)
1 can all natural chickpeas (drained and rinsed)
1/4 cup organic tahini 
juice of one lemon 
2 tsp crushed garlic (2 cloves)
salt and pepper 

*gluten-free
*dairy-free
*egg-free
*vegan

Post 292 What is special about Purim in Jerusalem. Brussles under lock-down, Purim Jerusalem map link :Future of the legal battle against BDS meets in Israel YNET News | March 18, 2016 -Geek Picnic – A futuristic Luna Park for the whole family in Jerusalem, Israel. April 25-27, 2016 Several ways to prepare and uses of vegetables like spaghetti squash and sweet potato for Shalach Manot -post Purim Juice Cleanse

Preparations were started for Purim Day at about 8:30 A.M.

IMG_20160325_075952
This is a scene before a Purim fest. The young people have taken over the out-door plaza, sort of a circle in the round, and brought in walls of beer cartons.. An ambitious entrepreneur is prepared for the crowd.

IMG_20160325_080014

IMG_20160325_082829
A Crowd of young folks listening to recitation of the megillah in the Trumpador Cafe.

Every year I look forward to Purim, the holiday to celebrate the miracle of the Jewish people’s deliverance from a decree of King Achashverosh to destroy them.   What is so special about Purim in Jerusalem? Here, turn a corner and see the hand of Hashem (so to speak) at work, where we experience free-flowing unrestricted joy. I’ll turn to up-coming events and then describe my plans for the next few days including some of my miraculous events.

Unfortunately, today the Jewish Community in Brussels does not anticipate Purim with the same Simcha this year. The community is under a lockdown, Shimon Bretholz, a Jewish community worker, describes the massive security presence that always accompanies Jewish activities in Brussels differently. “It…massively destroys us all.” The never-ending fear and feeling of always being on high alert are exhausting. The week of the attack was meant to be a light moment when Brussels Jewish community would come together to celebrate Purim with some high profile communal events. Residents were planning a major Purim party for the whole city and expected a thousand attendees, all hearing the Book of Esther together and celebrating the holiday. Instead, all public events have been cancelled. In the hours after the attacks, Brussels’ Jewish communal leaders set up a situation room, monitoring the security in their city. “They fear there will be more attacks and (warn against) taking any unnecessary risks,” Rabbi Menachem Margolin, CEO of the Brussels-based European Jewish Association, explained to Israeli newspapers.

Rabbi Margolin, whose office is located next to the bombed Maelbeek metro station, says, “The Jewish community here in Brussels and in Europe in general is not surprised… We’ve been receiving alerts for a long time now. Despite the shock the city experienced, we were not surprised. Of course, we feel the concern and the pressure, but we were really not surprised by everything that’s going on in the city. It was only a matter of time before such an attack happened.“Today was awful, unbelievable, such darkness…” Isabelle Steinkalik recounted to Aish.com. Brussels looked like a “death city. People are afraid. When it was just terrorism against Jewish people they didn’t so deeply care. Now it’s changed. People are realizing terrorists can kill anybody.” Brussels’ main Jewish school dismissed its students at 12:30, asking parents to pick up their children one at a time to avoid having a crowd in front of the building. Brussels resident and community activist Shimon Bretholz was one of the terrified parents picking up their children. “There is no future for Jews in Brussels,” he adamantly told Aish.com. “There is also not a future for Jews in Europe.” He would like to move to Israel, he explained, but first needs to find a job. Isabelle Steinkalik concurs; Brussels’ Jews are leaving, moving to Israel and other places. Rates of aliyah increased 25% in 2015 for Belgian Jews; overall about 200 Belgian Jews relocate to Israel each year.

 

IMG_20160322_085448
Yesterday morning I stepped back when I saw this person approaching me. Look closely at the details of the costume. Amazing? He was with a friend at about 8:00AM about to make his appearance at a High School called the Gymnasia. The whole school was involved with decorating and dressing up.

Purim Events in the city are displayed in the following link: Map:http://www.janglo.net/index.php?option=com_adsmanager&page=display&catid=99&tid=386990&utm_source=MadMimi&utm_medium=email&utm_content=Janglo+Weekly%3A+Purim%2C+Good+Deeds%2C+and+the+Jerusalem+Marathon&utm_campaign=20160314_m130233470_Janglo+Weekly%3A+Purim%2C+Good+Deeds%2C+and+the+Jerusalem+Marathon&utm_term=WOW_21+Amazing+map+of+Purim+events+around+Jerusalem

Attempts to destroy Israel and the Jewish people are being fought today. The future of the legal battle against BDS meets in Israel
YNET News | March 18, 2016

By ITAMAR EICHNER

45 lawyers, scholars, and judges from around the world convene in Israel for an eight-day seminar to meet with top Israeli legal experts and learn ways to fight BDS, employing their legal expertise.


Participants of anti-BDS legal seminar

An eight-day seminar, bringing 45 lawyers, scholars, and judges from all over the world to aid Israel in its fight against BDS, started earlier this week in Israel.

The goal of the seminar, organized by Israeli NGO Shurat HaDin, is to help its participants learn about the security threats facing Israel and how the country is fighting for its defense and international image. Israeli legal experts will give lectures to the visiting jurists, and high-ranking security officials will provide briefings.

Among the planned activities for the participants are meetings with Justice Elyakim Rubinstein, the deputy president of the Supreme Court; renowned American jurist Professor Alan Dershowitz; Lt.-Col. Menachem Lieberman, the president of the Ofer military court; Daniel Reisner and Pnina Sharvit, lawyers who are experts in international law; and Kent Yalowitz, a lawyer from Arnold and Porter, which won a lawsuit against the Palestinian Authority.

Seminar attendees will participate in two workshops with experts, who will teach them how to fight BDS on university campuses with the help of legal tools and social media. They will also tour courts and observe ongoing terror trials in addition to visiting the security barrier, West Bank checkpoints, and the Lebanese and Syrian borders.

A lawyer who is participating in the seminar said that he specifically wanted to come to Israel at the height of current violence to understand what is happening in the region and to what extent Israel is threatened in terms of security and policy. He added that he is interested in hearing the perspective of high-ranking security officials to receive a fuller picture and hopes to understand how he can help Israel in its fight against BDS and terror.

The goal of the seminar is to create a network of jurists who can help Israel fight against BDS and those calling for Israel’s destruction with legal tools. The participants will brainstorm ways to fight terror and delegitimization with their legal talents.

“We hope that the selected group will create a basis for an international network to fight for Israel in courts of law throughout the world,” said Nitzvah Darshan Leitner, the director of Shurat HaDin. “The State of Israel desperately needs forces to fight against the threats it faces. Additionally, many Jewish and non-Jewish lawyers want to help the State of Israel fight for its existence. This seminar is a meeting of those two forces.”
YNET News. All rights reserved.

Shurat HaDin – Israel Law Center

10 Hata’as St. Ramat Gan, 52512 Israel
Phone: 972-3-7514175    |    Fax: 972-3-7514174
info@israellawcenter.org
http://www.israellawcenter.org

It seems that nothing really changes, except the story of my Shalach Manot and miracle accompanying the making (albeit small) :

IMG_20160322_175216
These are the size of pizza sauce jars. I used a kilo of apples, 500 grams of celery, 250 grams parsley, lemon and ginger

 In years past I have made pastries. This year the gifts to our friends will be 4oz of a juice to sparkle up the internal organs, and a spicy spaghetti squash muffin (two foods requires for each Shalach Manot, which means sending gifts). The 100% juice consists of  apples, celery, parsley, lemon and ginger.  I am storing these ingredients in my crowded fridge and literally on every surface close to a sink.

Preparations started about a week ago. The bottle collection came from ones I’ve been storing over a period. However, many bottles have no caps. I was about to carve out cork bottle caps for my bottles. However, I discovered that wine bottle corks are for the most part made from a plastic material .

As Hashem helps us when we are doing a mitzvah, the way to get my caps became revealed.

This past Shabat, I went to the kiddush that was held next to the shuk. A community pot luck affair. The picnic blankets were spread out and every few meters a bottle of wine was  standing waiting to be poured. A few hundred young people gathered dressed informally. Here and there fellows in sprawling white gotchkes and shirts, with solid walking shoes, were scouting the ladies.

I started a conversation with Shlomo.

Image result for vintage men's hat biltmore

https://www.pinterest.com/pin/295408056785796998/

Shlomo proudly donned a BILTMORE New York Fur Felt Fedora Hat, like the one in the above photograph, a dapper vintage model from the 1940’s. Since he offered to share the origin of his top-hat, I commented that his collar was a “Chesterfield”, the type of velvet collar often a top a vintage glen plaid in this case a black and grey wool jacket, that went well with his slight build. That too was a glen plaid, but I didn’t want to overwhelm him with details. He was the most formally dressed in the crown, with the exception of the yeshivah boys, and they without suit jackets. This really gave away the fact that Shlomo was a visitor. Friends on the spot, that’s Jerusalem.

Shlomo is a film-maker and was thoroughly enjoying his time in Jerusalem, making a friend for future visits and perhaps for the eventual day that he would move to Israel. His work has extended to Jerusalem. He put together the video for Beer Bazaar, one of the trendiest places in the Machana Yehudah Shuk.

Avi Moskowitz, who opened the Beer Bazaar in Jerusalem's bustling Mahane Yehuda market (Photo: Alex Kolomoisky)
Avi Moskowitz, who opened the Beer Bazaar in Jerusalem’s bustling Mahane Yehuda market (Photo: Alex Kolomoisky)

I’ll tell you a little about the beer bazaar.

Avi Moskowitz, 51, a Brooklyn native and former hi-tech employee, is a father of four and grandfather of three. He has spent the last 20 years on the New York-Efrat line, until he decided to settle in Jerusalem a couple of months ago. It seems that the passion that led him to swap the delights of the US for the Israeli swamp has also served him well in his choice of business.Packed every night despite the fear”As long as we were bringing up children, we preferred to live in the suburbs,” Moskowitz says. “We thought it would be better for them. “When they had grown up, we decided to return to city life. We bought an apartment 300 meters from the market, but we thought more time would pass before we’d move there. When our daughter made aliyah with our grandchildren, the penny dropped and we realized that we wanted to be there, only there.”

Jerusalemites swap fear for beer

Brooklyn-born Avi Moskovitz’s friends told him he had to be crazy to open a pub in Jerusalem’s Mahane Yehuda market now. But Moskowitz, who worked in hi-tech, opened Beer Bazaar in the heart of the market, selling Israeli beer only. This is Jerusalem syndrome, the party version.When Jerusalem’s restaurant owners are talking about a significant decrease in customers over the last few weeks, the light rail is almost empty of people and fear continues to dominate the streets, you would need to be crazy – or at least crazy about something – to open a bar right now. But judging by what went on at Jerusalem’s Beer Bazaar last weekend, the crazy gamble has paid off.

Packed every night despite the fear

The exterior of the Beer Bazaar (Photo: Alex Kolomoisky)
The exterior of the Beer Bazaar (Photo: Alex Kolomoisky)

“And when we got to the apartment and saw it we knew we wanted to move in,” Moskowitz continues. “The market is an incredible place, you experience everything here. Only this morning two terrorists were walking around here trying to stab people. I was in the bar when it happened, people were walking around the market, noise started, we realized something was going on. It was a mess and then after a few hours everything was relaxed again.

“The next decision was to make an old dream come true here and open a bar in which people of all kinds would sit together, drink beer, eat something and chat. I didn’t believe I’d do it, and everyone around me said I was crazy. But for me, the market is the place to try, there’s a lot of movement here, and curious people, and it works. With all that’s happening and despite the tough conditions, the place is full every night. I sometimes think I’ve developed Jerusalem syndrome – but I actually feel blessed, not as if I’ve sacrificed something.”

Over a hundred boutique Israeli bottled beers are on offer at the Beer Bazaar, and nine on tap. Moskowitz only sells Israeli brews – he sees it as the Zionist response to the European boycott of Israeli products. The establishment has a Rabanute Hechchshir

Also Shlomo added that his video for Beer Bazaar had was selected in the bar’s  competition. That impressed me. I decided to view it. It was very well done.

The above conversation with Shlomo resonated with me, and on Monday, I ventured into the busy bar ( at 2PM and asked if I would be able to speak to the chef). I met Chaim David who was filling an order and in bits and pieces I described my Shalach Manot project of “bottling” my health juice concoction. Without batting an eyelash, he said, “Come back tomorrow and I’ll have some caps for you. I’ll show you the knack of putting the caps on the bottles.” That was Monday. I was expecting old caps.

Later, I called Beer Bazaar to confirm that I was coming by. I definitely didn’t want to show up at a bad time. I reached Helen Moskowitz, Beer Bazaar’s co-owner. She patiently listened to my request. She was busy and in a short time returned my call, promising to leave the caps behind the bar. That was very gracious.

I’m always pushing borders. When I arrived, at about 6PM there was a crowd around the bar. No staff to help me cap my bottles with the juice that was sitting in my wagon. That wall of shinning Israeli beer bottles was an attraction. Apparently, the health authorities are looking the other way and not looking over the shoulder of Israel’s several hundred “Boutique Breweries”. I hitched up to a lady sitting next to the wall of beers who was part of a threesome. Thought maybe they would recommend a particular light beer. Helen Moskowitz came over with the caps and explained that non of the boutique beers have a Hechshir that I would use. That was disappointing.
I continued my conversation with the Australian lady and learned that they had just arrived from Australia. The third member of the group, a young woman, identified herself as a student of my daughter. In fact, we have  been in the same class! Just made another Jerusalem friend.

 

Today I finished peeling about ten lbs. of apples. Tomorrow, we’ll find a way to seal the caps.

Rather than mechanically peeling the apples, I thought “how may one prevent the peeled apples from browning” ?

Aside from adding lemon juice, I’ve never given much thought to apple flesh. A bruised apple starts  hemorrhaging and the visible browning internal process.

Apples, like most fruit are very delicate. And as my Korean greengrocer in New York City advised, “never wash fruit until you serve it”. I would add another caveat, “handle fruit minimally, gently and at your own risk”. I examined  my peeling method.  Compare peeling an apple to demolishing a house. Demolition takes place from the “core” outwards. The outside walls are the last to come down. Similarly, rather than core the apple, I sliced a bunch in half and turned them over, then cored and then peeled. This left a minimum of the apple’s surface to be exposed to the air to deteriorate. Minimum handling.

 

 

 

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If Purim is here then Pesach is only a month away. Both chagim appeal to me because they are about appreciating the miracles that have been showered on the Jewish people. And each with their story, is different every time it is told.

As a child, I relished the toasted almonds in shells that my father would prepare. He would watch them meticulously. My brothers and I would wait for them and of course fight for our share.

Now it isn’t necessary to wait for a feast of nuts. So where is Daddy to roast those nuts? Perhaps he is out gathering  the snacks from the shuk or working late to earn big bucks to take the kids out to amusements during Chol Ha Moed? Does the following sound like the city selling out to a developer?

The following is a description of Geek Picnic – A futuristic Luna Park for the whole family in Jerusalem, Israel. April 25-27, 2016.

Continue reading Post 292 What is special about Purim in Jerusalem. Brussles under lock-down, Purim Jerusalem map link :Future of the legal battle against BDS meets in Israel YNET News | March 18, 2016 -Geek Picnic – A futuristic Luna Park for the whole family in Jerusalem, Israel. April 25-27, 2016 Several ways to prepare and uses of vegetables like spaghetti squash and sweet potato for Shalach Manot -post Purim Juice Cleanse