Tag Archives: frugal

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.

 

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Post 432: Friday May 12- Jerusalem Cycling Event: Activities at Yiboneh – Monday May 15, when schools are off for Lag Ba’Omer,around 70 of Israel’s museums will open their doors for free,to participate in International Museum Day. Made in Israel Festival Beit Avi Chai May 17th and May 18th

The exact route is not available.

Cycling in the capital city-from Tachanah Ha Rishonah 
12\05\2017
One of the largest cycling events in Israel
7,000 Cyclists
20,000 Spectators and Participants
4 Spectacular Cycling Routes. On the city’s main attractions and surrounding nature and scenery 

Start and finish at “The First Station” of Jerusalem (David Remez Square)
Schedule 
6:30        50K start
6:45        40K start
7:15        20K start
7:30        10K start
For registration in English please contact us:
+972-3-5711575 ext. 228
Sunday-Thursday, 9am-6pm.

https://mail.google.com/mail/u/0/#inbox/15beb1889c963a84

Monday May 15, when schools are off for Lag Ba’Omer, around 70 of Israel’s museums will open their doors [sis]for free,to participate in International Museum Day.

On Friday, May 12, the Mateh Yehuda Regional Food Festival will open, where many culinary events will be held throughout the region. As part of the festival, the Israel Antiquities Authority will hold an experiential workshop entitled “From Bread to Bread”, which deals with the production of flour and bread in ancient times. In the activity the children are invited to experiment with milling of flour as it was done in ancient streets, churning butter and baking pita on a taboon. Cost of participation – 20 NIS per child (please bring cash as accurate as possible). Location – KKL-JNF offices The mountain area, on Highway 38, next to the junction leading to Givat Yeshayahu and Shrigim.     The number of seats is limited.

Best regards, Hadar Shalev – Training Coordinator Jerusalem Space, Israel Antiquities Authority

Made In Jerusalem – Two days of original and interdisciplinary Jerusalem creation festival at Beit Avi Chai. Among the exhibitors: Haim Be’er, the Hazelnuts, Eli Haviv, Rivka Miriam, Jehoiachin Friedlander, Hadas Balas and Dan Salomon, May 17th and May 18th.

Chilled Tomato cucumber Soup

INGREDIENTS

1 long European or 4 Persian cucumbers, peeled and coarsely chopped

1 ½ pounds ripe tomatoes, quartered

2 slices onion, rinsed

2 large garlic cloves, halved, green germs removed

2 tablespoons sherry vinegar

2 tablespoons extra virgin olive oil

Salt to taste

Slivered fresh basil leaves or very small whole basil leaves for garnish 

Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

https://cooking.nytimes.co\\\\m/recipes/1013748-tomato-cucumber-soup-with-basil

 

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

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

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

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

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

Jerusalem Event: 

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

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

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

Activity: Distributing Gluten Free Muffins – and Jumping rope

Time: 8 AM until last muffin is sold.

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

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

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

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

Please let me know if you are interested.

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

 

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

The Elements of Purim:

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

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

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

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

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

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

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

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

Purim Sameach! (Happy Purim!)

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

Gluten Free Kreplach – real food for Purim

1/2 cup brown rice flour

1/2 cup tapioca flour

1/2 cup cornstarch

1/4 cup potato starch

5 tsp. xanthan gum

2 eggs

1/2 tsp. salt

3 Tbl. Oil

Filling:

1 cup ground cooked beef or chicken

1 small onion grated

1 tsp. salt

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

2. In a separate bowl mix filling ingredients.

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

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

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

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

Falafel – for your M’shalch Manot

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

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

  • 1 small onion, roughly chopped

  • 1/4 cup chopped fresh parsley

  • 3-5 cloves garlic (I prefer roasted)

  • 1 1/2 tbsp flour or omit

  • 1 3/4 tsp salt

  • 2 tsp cumin

  • 1 tsp ground coriander

  • 1/4 tsp black pepper

  • 1/4 tsp cayenne pepper

  • Pinch of ground cardamom

  • Pinch of ground cardamom

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

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 387: Shiur: The Kosher Switch Can we control electricity on Shabbat? Recipe; Gluten free pancakes

 

The Kosher Switch

Can we control electricity on Shabbat?

Sunday, December 11, 2016, 8:00 pm

Beit Knesset Mishkenot Arnona, 8 Primo Levi: Featurimg Rabbi Yoni Rosensweig

Rav Kehillat Netzach Menashe, Beit Shemesh

Rav Yoni is a teacher at Midreshet Lindenbaum & author of Sheilot U’Tshuvot Yishrei Lev

Sponsored by Daniel & Elana Torczyner

 L’ilui nishmat 

Michael Moshe ben Yaakov Dovid v’Doba z”l

 Giselle Hausman, Tova Gitel bat Yosef v’Malka z”l

 

In Honor of  Joshua, Jacob and Sam Torczyner

and

Evan Torczyner’s 75th Birthday

 

The shiur will be in English

For more information 058-656-3532

toratreva@gmail.com www.toratreva.org

Torat Reva Yerushalayim, Inc.
US Address
75 Berkeley Avenue
Yonkers, NY 10705
718-593-4195 (US phone # that rings in Israel)

Torat Reva Yerushalayim
Israel Address
12 Israel Eldad #19
Jerusalem, Israel 93399
Phone +972 (0)58-656-3532
Fax +972 (0)2-673-1461

Gluten free pancakes

Ingredients

SERVINGS:
USMETRIC
tablespoons flax seeds
1 1/2 cups gluten-free flour
1/3 cups ground almonds
teaspoons ground cinnamon
1/2 teaspoons baking powder
tablespoons oil
cup coconut cream
tablespoons maple syrup
1/2 cups yoghurt (soya, or other non-dairy yougurt)
tablespoons soy milk (sweetened, or other non-dairy milk)

Directions

1To make the batter, finely grind 1 tbsp flax seed in a food processor. Add 3 tbsp water and allow to soak and swell. Mix together the flour, almonds, cinnamon and baking soda. To the flaxseed purée, add 1 tablespoon oil, the coconut cream and 3 tablespoons maple syrup. Slowly add this to the dry ingredients mixture until just combined, be sure not over-beat. Let the batter rest 30 minutes.
2To make the pancakes, heat a large nonstick skillet over medium heat. Add 2-3 tablespoons oil or margarine to the skillet. Pour 2 or 3 small dollops of batter into the skillet. Cook the pancakes until bubbles appear in the batter, then turn to cook the other side until golden brown, about 2-4 mins on each side. Remove from pan and keep warm, then repeat the processes to make to make a total of 12 small pancakes. Mix the soy yogurt and 1 teaspoon maple syrup, and thin with soy milk. Arrange pancakes on a plate and drizzle with a little yogurt.

Post 385: Remember Double Dutch? If I were in NYC I’d be at the Finals : http://www.nationaldoubledutchleague.com/ However, what causes hand swelling during exercise? This can be an occasional problem connected to exercise, endurance athletes develop hyponatremia (hi-poe-nuh-TREE-me-uh) — an abnormally low level of sodium concentration., Simple Pumpkin Soup with 7 ingredients

http://www.nationaldoubledutchleague.com/ DAVID A. WALKER, FOUNDER – LAUREN WALKER, PRESIDENT NDDL 25th Annual David A. Walker Double Dutch Holiday Classic, Sunday December 4th, 2016 –

In NYC this Sunday-the show will be a blast. Skipping rope is my sport.

With fewer New Yorkers practicing double dutch jump rope, an annual tournament at the Apollo Theater in Harlem will draw teams from France and Japan.

Perhaps you’ve experienced the following: Hand swelling during exercise?

Question: People have complained while  walking several times a week, that their fingers get puffy to the point that they can’t remove rings.

Answers from Edward R. Laskowski, M.D.

Hand swelling during exercise is a fairly common problem. The cause isn’t completely clear, but hand swelling appears to be a result of the way your body and blood vessels respond to the increased energy demands of your muscles during exercise.

Exercise increases blood flow to your heart and lungs, as well as to the muscles you’re working. This can reduce blood flow to your hands, making them cooler. In turn, the blood vessels in your hands may react by opening wider — which could lead to hand swelling.

As you continue to exercise, your muscles generate heat that makes your system push blood to the vessels closest to the surface of your body, to dissipate heat. This response triggers perspiration and may also contribute to hand swelling.

Sometimes, endurance athletes develop hyponatremia (hi-poe-nuh-TREE-me-uh) — an abnormally low level of sodium concentration. Swollen fingers and hands may be a sign of hyponatremia, but other signs, such as confusion and vomiting, are more prominent than is swelling. Drinking too much water, particularly during a marathon or similar long, strenuous event, may cause your body’s sodium to become so diluted that you become hyponatremic. Hyponatremia requires immediate medical attention.

There’s no proven way to prevent or reduce most exercise-related hand swelling, but these tips may help ease discomfort:

  • Remove your rings and loosen your watchband before exercise.

  • Perform occasional forward and backward arm circles during exercise.

  • Stretch your fingers wide and then make fists several times during exercise.

With

Edward R. Laskowski, M.D.

SIMPLE PUMPKIN SOUP

SIMPLE Pumpkin Soup with Sesame Kale Topping #vegan #glutenfree

It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:

7 ingredient Pumpkin Soup made completely from scratch!

How to Roast Sugar Pumpkins!

It all starts with sugar pumpkins.

How to Roast a Pumpkin!Do it Yourself Pumpkin Puree! So simple and SO delicious

Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast! Plus, it requires just 7 ingredients you probably have on hand:

Pumpkin
Coconut milk
Maple syrup
Salt, black pepper, cinnamon + nutmeg
Veggie stock
Shallot
Garlic

The kale-sesame topping it also easy, requiring just 5 ingredients. It adds a nutritious, colorful touch to this soup along with a little extra staying power. Your friends will be so impressed.

7 Ingredient Savory Pumpkin Soup! #vegan #glutenfreeHEALTHY 7 Ingredient Pumpkin Soup! #vegan #glutenfree

You guys are going to love this soup. It’s

 

It’s also customizable! If you don’t have the ingredients for a kale-sesame topping, sub garlic croutons or vegan parmesan. This soup makes a delicious light lunch or dinner, and would be perfect served alongside hummus and toast or a hearty salad.

Kale Sesame Saute!SIMPLE Pumpkin Soup with Sesame Kale Topping #vegan

@minimalistbaker on Twitter, or #minimalistbaker on Instagram. We absolutely love seeing what you guys cook up. Cheers!

AMAZING 7 Ingredient Pumpkin Soup #vegan #pumpkin #glutenfreeSIMPLE Pumpkin Soup with Sesame Kale Topping #vegan #glutenfree #pumpkinSIMPLE 7 Ingredient Savory Pumpkin Soup #vegan #glutenfree

 
SIMPLE PUMPKIN SOUP
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
A simple, 7 ingredient pumpkin soup that’s savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author: Minimalist Baker
Recipe type: Soup
Cuisine: Vegan, Gluten Free
Serves: 3-4
Ingredients
SOUP
  • 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
  • 2 shallots, diced (~1/4 cup or 40 g)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results) such as creamy soy milk.-I add  as I heat the smooth mixture
  • 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)- not needed
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
  • 1 cup (67 g) roughly chopped kale
  • 1 large garlic clove, minced
  • 2 Tbsp (18 g) raw sesame seeds
  • 1 Tbsp (15 ml) olive oil
  • pinch salt
Instructions
  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  4. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
  6. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
  7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
  8. For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
  9. To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.

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!

20161122_074123.jpg

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 350: Hadassah Hospital Ein Kerem – A place to heal – a place for Jews and Arabs Israelis to meet and reach a common ground by accepting/complaining about their medical treatment and parting with wishes for a complete recovery; Jerusalem Muslala – a place to meet artists and attend workshops; Rosh Chodesh Elul Women’s gathering, September 14 @ 7:00 pm – 10:00 pm; Melabev Center Rosh Hashanah Sale Melabev invites you to come and shop for your Rosh Hashanah gifts at their fair. Great vendors, raffle prizes and children’s activities. All the proceeds go to support the dementia care facility for English speakers. 125 Derech Beit Lechem 02-651-6764 Price Entrance to the fair is FREE; Quick trick for using commercial pastry dough ; Recipe for Quinoa Muffins.

This has turned into a very lengthy post. To make matters worse, there were opportunities to add to it via my phone, on the bus, in a waiting room. As a matter of fact  in several medical offices. THIS IS IT: Last one. Italian Synagogue  Festival Tonight on Rechove Hillel.

http://www.funinjerusalem.com/event/italian-festival-pizza-pasta-vespa/2016-09-13/ And Shatz Jazz festival Tonight at 9:30 PM.

The post’s theme is to be a hospital patient is to be humbled. Relying for your survival on others isn’t pleasant.

This is the way an admission to Hadassah Hospital begins:

At the side of the entrance to the Davidson Pavilion is a statue. Are you able to make out the figures in the photo? The boy is picking an apple and the younger female figure beneath him (as seen in the second figure ) is standing patiently beneath him, arms folded behind her back in a military posture, cautiously waiting.

I’ve written to Hadassah Hospital to ask who is the creator of the statue? Who are the children? There is a strong hint that they are Ethiopian Jews by their slight build and proud posture. Undoubtedly, these two figures have been standing in their positions for a while. They are easy to notice very early in the morning when the Davidson entrance is quiet.

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The photo above and below is a custom Corian counters and high end sinks found in post-op, intensive care area.

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This $5,000 sink is genuinely extraordinary. The debris of casual hand washing and human waste-products are flushed down it. The rooms off of it smell fresh and clean as a whistle. Not like the normal  hospital ward.

 

Below are a few points to consider when you or a family member is going through the admissions process;

1-The Admissions process is somewhat frustrating. Directions are sometimes  not UNDERSTOOD to a native English speaker.

3-Do not ask questions to Doctors when they are doing rounds:

I had the opportunity to be present in the unit during early morning rounds, and that was only for a second because I was chased out. Do not attempt to speak with a doctor doing rounds, or with a nurse during change of shifts, don’t even try!

4- There is no way to gage when a patient will be discharged. The best that you can do is speak with a 6 year surgical resident and see how up on the line you are.

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Corian counters form a defense around all the nurses stations.

 

5-Make the best of waiting for surgery:

I like to compare a stay at Davidson  to one at a  five star hotel experience. Factor out gourmet food, entertainment and gambling that are not provided  at Davidson. However, I understand the maternity section boasts a gourmet Kosher chef. Like checking in to a hotel, one must wait until your room is ready.

The staff tries to help as much as possible. If one looks closely at the Hazmanah, the appointment with specifics about arrival, one is warned that the time of an appointed procedure is not NECESSARILY the time.

So instead of waiting for an hour behind a curtain, the nurse if asked, will provide the patient a bed to rest. That gesture was very much appreciated.

6-Appreciate the homy touches:

There are also the homy touches of colorful P.J’s for young patients. Snacks and drinks  are provided for family members during the wait and during the hospitalization period.

 

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SURGICAL FLOORr -4 includes a waiting area. This photo is taken from inside the Intensive care wing, At the conclusion of surgery the patient’s  Hebrew initials are displayed on a digital sign..

The following story is based on my experience over several days as a visitor at Hadassah Hospital Ein Kerem:

 1:Taking a break in the family room;

       I met a couple from Gaza. The family name was Asef. The wife Nargina sat in the same seat in the family room every day, mostly snacking and talking on her cell phone. Her husband didn’t seem like the nargilah pipe smoking type.

      The night before, Abu Asef was heard in the hall talking very loudly in English to the staff. I said to myself, this is not a family from East Jerusalem. They would be speaking Hebrew. Possibly they are from Jordan or Syria. They gave the  impression of being fairly well off.

I introduced myself to Nargina. It was apparent that the family was not of local origin and Abu Asef volunteered, when he came into the family room, that they arrived to the hospital by taxi from Gaza City at a cost of about 250 Israeli Sheckel for a trip that took two hours.

Abu Asef explained that his problem could not be treated in Nablus the closest hospital.

Nargina told me me then that the Asefs were part of a larger klan.

I decided to hold back on some questions until Abu Asef was more relaxed. He complained that he was feeling awful after the aorta surgery.

Nargina and I delved into the complexities of Arabic handwriting. Coming into Israel was a bit of a culture shock for her. She was surprised to see the prevalent short and she noticed that I was dressed conservatively. She offered to help me with Arabic any time that her husband didn’t need her, any time that she was in the family room. We had a long discussion about the word “To Cut”. The Arabic word sounds like the  Hebrew word “Knife”, “Sakan”. An aide nearby confirmed the similarity.

From several conversations with patients and relatives it became apparent that many patients in the rooms next to the family waiting room had an ailment called aortic dissection, a serious condition in which the inner layer of the aorta, the large blood vessel branching off the heart, tears. Blood surges through the tear, causing the inner and middle layers of the aorta to separate. Aortic dissection is the most common catastrophe of the aorta, 2-3 times more common than rupture of the abdominal aorta.

When left untreated, about 33% of patients die within the first 24 hours, and 50% die within 48 hours. The 2-week mortality rate approaches 75% in patients with undiagnosed ascending aortic dissection. I held onto this information before I saw Abu Asef the following evening. I also met a trained nurse from Cyprus who was with an uncle who cam to Hadassah under Medical Tourism. She explained that the surgery in Israel was much cheaper than in Cyprus.

Another member of the “Aorta Problem” group was a young man, dressed in knee-length shorts and hard-rock tee-shirt. The conversation between a 20 something Israeli biker and Abu Asef reminded me of Krapp’s Last Tape. Abu Asef like Krapp, is a lonely, solitary figure, playing the tapes of his illness and re-telling what might have been, saying that in spite of his surviving 13 hours of surgery, Allah could still take him in a minute. He spoke of his 20 year connection to a German construction company. During his  civil engineering career he supervised the building of dozens of schools and hospitals across the Middle East. At that point I couldn’t hold back. I said, “Abu Asef, you are very stubborn, and a hard worker, and you are anxious to get back to work.  But your complaining and your “what if” will not help you survive this surgery, but patience will. The CAT scan accidentally revealed your aorta problem. You would have not survived and aortic incident. For cardiac patients, attitude is the most important factor.”

He shook his head in agreement. Then he could not resist, “You know that the Jews are the wealthiest people in the world (not the oil sheiks). I smiled, “If this is true, and that’s a big if, then with wealth goes a great responsibility to help people and use it wisely.” He accepted my words.

On the other hand, the biker was patient and accepting, which I am sure was not part of his character. He had used his challenge, the “Nisayanos” of his illness as an opportunity for growth as a tool to strengthen his character. He described convincingly that inner sections of his aorta were torn and as he described, flapping, making it insufferable to eat. He was waiting to receive heavy doses of a blood thinner that he would be taking at home. Or perhaps he was waiting for the prescription. In any case he had been brought to the unit expecting to be admitted for surgery. The doctors then decided that he was  to go home and they would see him again and perhaps the spontaneous tear would heal.. He had an attitude of complete submission to whatever his fate would be.

When I last saw Abu Asef I took the risk and asked, “Did you come in to Hadassah Hospital through  the Palestinian Authority Office? and who paid for your surgery? He replied that one can be admitted from Gaza after a thorough check by the Israeli military from Gaza, that they have no criminal record. I offered that I’m checked too, and he agreed and that he perfectly understood the need for security checks. He also said that the surgery had a cost of $150,000. I asked Nargina if she knew who built Hadassah Hospital. I have yet to meet an Arab Israeli who is familiar with Henrietta Szold and the Hadassah Womens Organization, the largest volunteer organization in the USA with over 100,000 members. I suggested to Nargina that she write a thank you letter to Hadassah Hospital and that it would encourage the volunteers.

2-On the last day of my visits,  I brought along a braided rug that needed repair. Many Arab workers passed and admired the rug. I said, “This rug is really a symbol. The work is done by a strong hand, and it held together well for a very long time. It is coming apart places. The whole is made up of many distinct parts, some stronger and some weaker, each with a unique identity. When there is a disruption in one part it is felt throughout, and the weak need to be helped. The vital indispensable Aorta provides oxygenated blood to all the organs. The aorta is largest  blood vessel. It branches off from the heart and pumps oxygen-rich blood back into the body.

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my heirloom braided wool rug

Isolation, I explained, is harder to suffer than being poor. The rug represents the stronger helping the weaker to hold on.  Family and community are  very important. Without them there is no society.

The aide said that she had traveled to Jordan and Turkey and she didn’t see that kind of caring for the weak.

3-The following is a tip:

I don’t know a single person who does not use the Israeli ubiquitous pastry dough roll or buy prepared frozen burekas. Both  contain sugar. To cut back on that, I defrost the frozen burekas which have a TINY amount of filling. Then use the defrosted pastry roll and cut a piece, roll it out and add any vegetable filling that I fancy.

 

Continue reading Post 350: Hadassah Hospital Ein Kerem – A place to heal – a place for Jews and Arabs Israelis to meet and reach a common ground by accepting/complaining about their medical treatment and parting with wishes for a complete recovery; Jerusalem Muslala – a place to meet artists and attend workshops; Rosh Chodesh Elul Women’s gathering, September 14 @ 7:00 pm – 10:00 pm; Melabev Center Rosh Hashanah Sale Melabev invites you to come and shop for your Rosh Hashanah gifts at their fair. Great vendors, raffle prizes and children’s activities. All the proceeds go to support the dementia care facility for English speakers. 125 Derech Beit Lechem 02-651-6764 Price Entrance to the fair is FREE; Quick trick for using commercial pastry dough ; Recipe for Quinoa Muffins.