From: sarah Eiger <firstname.lastname@example.org>
In Search of Truth Beit Avi Chai 11-4 AM
Dr. Orit Avneryǀ Prof.
Shavuot learning for women at the Rova Matnas on Misgav Ladach 20. In english. Midnight til 4am.
Rabbi David Aaron. “Soul Torah: How to spiritually reboot.”
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.
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.
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
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.
( serve on the side: Red pepper, avocado, carrot,
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
flakes, brown rice syrup and orange juice sauce.
Serve also including almond spread inside the roll or on the side.
Come and support one of our artists!
Leorah Parker – Jerusalem Artists Circle
Pre-Purim Musical Event , today, Thursday!
Come join the community at Mirmor L’ David for an evening of ecstatic singing! We involve the audience in harmony and rhythm and create an awesome sound and feel with you together. Meaningful original songs with a folk-rock and funky feel and lyrics that reach out to the deepest and wild mysteries of Purim. Join us for a wonderful and unforgettable meaningful experience — with Levana Chajes, Amalia Small, Django Shankar, Ktoret Shalva, Tohar Lauffer and Advah Lauffer.
Location: Mizmor L’David at the corner of Giladi and Efrata in the Mifal HaPayis building
Date: Thursday March 9
Time: 8:30 pm
Suggested donation: 25 NIS
Yes, I have loads of gluten free flour and want to pass on some possible ways to use it:
If you have any Gluten Free Bread here’s an option:
3 Ingredient Gluten free Pie Crust:
A 3 ingredient gluten free pie crust recipe that’s easy to make with dairy free option. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that’s great for a quick meal, dessert, or baking dish.
Be warned-I have not tried this one out. For me it’s a PURIM spoof.
First ingredient –> Coconut oil (softened) or Butter if you are not dairy free.
Second Ingredient –> Whisked Egg.
Third and most IMPORTANT ingredient. The one that make this crust just plain AWESOME…drum roll please. —> Gluten Free Bread.
Optional and only if bread is too dry –> A few teaspoons of apple cider vinegar or juice (water works too if you must)
You see, this gluten free bread acts as the dough.
All you do is cut up the gluten free bread into cubes. The recipe calls for about half a loaf of Gluten Free White Bread.
Place it in a food processor. Blend, grind. Add in your whisked egg.
Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled.
Mmm k. Now you’re ready to roll. Literally. Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
A TASTY GLUTEN FREE QUICHE.
A FRUIT HAND PIE.
AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.
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
- 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
- Cut your bread into cubes.
- Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
- Add in your whisked egg. Pulse a few times.
- 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 for at least 2-3 hours.
- 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.
- Roll into 1/8th in to 1/4 in crust.
- This amount of crust will make enough for 6 hand pies and a pot pie.
- 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.
- Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
- Hand pies bake faster.
- 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.
- Lightly grease a 9″ pie pan.
- Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
- 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.
- 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.
- Shape into a ball and chill for an hour, or up to overnight.
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- 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.
- Fill and bake as your pie recipe directs.
- *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
- 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
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.
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:
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.
Ohel Moshe 42
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!
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
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
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
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.
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.
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.
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.
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.
*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.
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/
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
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.
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.
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.
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.
- 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
- 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).
- Combine the dry ingredients in a bowl (teff flour, rice flour, potato starch, carob powder, baking soda and baking powder). Mix well.
- Place the rest of the ingredients in a blender (bananas, orange juice, oil, agave syrup and coconut sugar). Blend until smooth.
- Combine the dry and wet ingredients and pour the mixture into the cake pan.
- Bake for 25 or 30 minutes. Let cool the cake before un molding.
- Frost the cake with the whipped cream and decorate with the chocolate hearts.
- 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.
- 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
This is a great way to use up all those overgrown garden zucchinis. Who knew that mashed up green vegetables could taste so good?
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.
This is an annual event:
Researchers’ Night at the Bloomfield Science Museum
September 22 @ 4:00 pm – 10:00 pm
Bloomfield Science Museum
Researchers’ Night at the Bloomfield Science Museum
“Science is the Name of the Game”- take part in a range of mind games and workshops. Make and wear your own wearable accessories, “Lego Lights”, giant chess game, strategy games, ‘sewing’ with wooden building blocks, and much more.
Researchers from the Volcani Center and the Hebrew University Faculty of Agriculture will reveal surprising scientific developments relating to familiar edible plants, and some that are less familiar
September 22 @ 4:00 pm – 10:00 pm
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
In a food processor, chop the nuts, herbs, Parmesan, garlic, and vinegar until coarsely chopped.
With the machine running, slowly add the olive oil and process until the desired consistency. Taste and adjust the salt as necessary.
Remove the pesto to a container, seal, and refrigerate until ready to serve.
Tue Jun 14, 2016 12:46 am (PDT) . Posted by:
*Join Bassya and Adina on the 13th Annual English-Speaking
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.
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.
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
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
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
Preparations were started for Purim Day at about 8:30 A.M.
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.
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
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