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.
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.
Some unusual opportunities on line and in Jerusalem: Did you know that the Smithsonian has Phyllis Diller’s 55,000 jokes collecting dust waiting to be transcribed? They are seeking volunteers to transcribe. Use the following link:
Travel bloggers’ conference this week in Jerusalem
TBEX (Travel Blog Exchange), the largest conference and networking event for travel bloggers and online travel journalists, will this week assemble in Jerusalem for their first International Conference March 20-22, 2017, at the ICC Jerusalem International Convention Center.
The conference, which will bring together around 400 travel bloggers, writers, and industry professionals from around the world, is being held in partnership with the Jerusalem Conventions and Visitors Bureau (JCVB) under the direction of the Jerusalem Development Authority (JDA).
der vo hert – fargest, der vos zet – gedenkt, der vos tut – farshteyt
the saying actually means
He that listens – forgets, he that sees – remembers, he that does – understands
You can know an area only by walking it. Do the Walking Tour of Nachlaot: Distance: almost 2 Km
Time: 1¼-1½ hours-
Stopping to photograph will extend this tour, especially if you like to speak with passersby.
Difficulty: This is very easy walking on roads and alleys, and is suitable for wheelchairs and strollers. In fact, you will probably meet a lot of strollers on this walk!
Parking. There is a parking lot in the Clal Building on Kiah St (which means “All Ysrael Chaverim”) and also a parking lot opposite this on Kiah St.
Starting point: Start the walk at the junction of Agrippas St and King George, between the pizza store and falafel bar. The walk ends at the light rail station for Mahane Yehuda.
Walk along Agrippas St, which is here a vehicle-free pedestrian walkway, and opposite the traffic circle turn right and enter Harav Haim Elboher Alley via the archway. Very soon you come to the sixth neighborhood built outside the Old City, Even Yisrael, constructed in the late 1870’s. Many of the houses here have a dilapidated look, as they have not undergone the renovations that typify much of Nachlaot. Nevertheless, few people know about this quarter and the square is a pleasant oasis of quiet just a short distance from bustling King George Street. Interesting photos with descriptions of some of the original inhabitants of Even Yisrael found on the right hand side of the tiled circle are worth viewing.
The grass courtyard. Standing in the far end is a building with a low blue door. This was the first Sephardic Orphanage founded in 1908.
Exit the square by the alley on the far left (but not the exit to Jaffa St). Turn right onto Mashiya Baruchof St by the orphanage and peep down the first road on your left. The first door on the left is the non-used entrance to the synagogue Achdut Yisrael (the current entrance is round the back), which is the synagogue of former Lechi fighters of the underground movement. It is the only synagogue I know of that includes pictures of weapons as part of the interior decoration. It is not open during the week but is popular on Shabbat. Retrace your steps back along Mashiya Boruchof St and continue towards Agrippas St, passing by a row of restaurants.
Cross over the road and turn into Mishkanot St under the brick arch. (If there is a lot of traffic, it is safer to continue along Agrippas St and to use the pedestrian crossing at the intersection of Agripas St and Ki’ach St and then to turn back to Mishkanot St).
On your right as you walk along Mishkanot St are the outer walls of houses of the Mishkenot Yisrael Quarter (Dwelling Places of Israel). This housing estate was erected in the 1870’s to 1880’s. You can peep into the courtyard of Mishkenot Yisrael from Berab Street, which is the first turning on your right.
Continue along Mishkanot St and take the second turning on your right from Agripas St onto Rabbi Arye Street. At the end of this block you will come to the very modest home of Rabbi Aryeh Levin (1885-1969).
Continue on Rabbi Arye St. past Shomron St. and you will see that you are walking past the outer walls of a second neighborhood, Mazkeret Moshe. Continue past the second-hand clothes store and turn right on Shirizli St.
You are now in the courtyard of the Mazkeret Moshe Quarter, founded in 1882 by the Sir Moses Montefiore Testimonial Fund. The gallery, kindergarten and community center are later additions to the neighborhood and from an architectural perspective fit in rather poorly. Continue to the end of Shirizli St. and turn left onto Hakarmel St.
Almost immediately you will see an archway and alley on your right that leads to Agrippas St. Turn down this alley and above the archway facing Agrippas St. you will see a memorial testimonial to Sir Moses Montefiore. Then turn back onto Hakarmel St.
Continue on Hakarmel St. and pass the colorful face of the Hesed Verachamim Synagogue. This is fairly recent and shows the symbols of the 12 tribes, the lamp, the Torah, and words of the poem “A woman of valor who can find.” Continue past Mazqeret Moshe St. and head towards the courtyard of the third neighborhood, the Ohel Moshe Quarter. This was the Sephardi equivalent of the Ashkenazi Mazkeret Moshe Quarter. On the outer walls of the houses are photos and descriptions of families who who lived here. They are fascinating to read for a perspective on the people who lived here. At the edge of the courtyard, you can turn right onto Hahermon St. to look at another plaque to Sr Moses Montefiore on top of the archway facing Agrippas St.
Now proceed in the other direction along Hahermon St., past the Beit Avraham and Ohel Sarah synagogues on your right and a serene garden on your left, and walk over the covered cisterns. There are more photos on the walls of the buildings, including one of the family of Yitzhak Navon who was President of the State of Israel from 1978 to 1983. He was a Sephardi who was born in this quarter, the fifth president of Israel, and the first president to be born in this country. Prior presidents were born in Russia.
At the end of Haherman St. turn left, and then first right onto Ohel Moshe St. One intersection before the end of the street, turn left onto Hagilboa St. and pass the Great Synagogue Ohel Moshe founded by Sir Moses Montefiore.
Turn right on Mazqeret Mosheh St. and continue until the end of the road. In front of you is the Batei Broide Quarter which was established in 1903 for the poor. You might want to peep into the courtyard. The charter drawn up by Rabbi Brodie who spearheaded this project stipulated that the houses be used only by Torah scholars from the Perushim (anti-Hasidic) community.
Now turn right on Hatavor St. At the end of Hatavor St, turn left onto Ezra Refael St. At the end of this street turn right onto Rama St., and then first left onto Shilo St.
Turn into the first street on your right, which is Beer Sheva St. You are now in the beautiful Nahalat Zion Quarter. Immediately on the left is the famous Adas Synagogue of Aleppo. Walk through this beautiful neighborhood with its shrubs, trees and flowers in its central courtyard and surrounding houses.
Continue to the very end of Beer Sheba St. and and follow the alley which curves to the right. Turn right opposite the Keter Torah Synagogue onto Givon St (which is not marked), and walk up the series of steps.
Take the third street on the left – Ovadia Someach St. Look particularly for #11 in this very quaint street which is the Beit Yitzchak Synagogue. This is a Kurdish synagogue that was founded in 1894. If it is open for prayer services, it is worth taking a look inside. Otherwise look through the windows. Continue straight ahead to Agrippas St and turn right.
The famous Mahane Yehuda market (“the shuk”) is soon in front of you on the other side of the road. Cross Agrippas St. at the crossing just before Ezra Rafael St. After crossing this road, take the first left to a section of the covered market. You will pass a number of popular and reasonably priced restaurants. The Mahane Market synagogue is on the right just past the restaurants. This must be the only market in the world with a synagogue! The times of prayer are noted outside.
At the end of the street turn right and then turn left onto Etz Khayim St., the main thoroughfare of the covered part of the market. Yeshivah Etz Khayim began in 1908.
Just before the end of this street, turn left into an alley between two vegetable/fruit stalls. You are now in the Georgian Market, so-called because the stalls are owned by people formerly from Georgia. There is a WC here. Follow the alley to the left and then take the first right and you will be on Machane Yehuda St. and the uncovered part of the market. Turn right and you will soon reach Jaffa St. The light rail stop for Mahane Yehuda is closeby on your left.
More about walking tours; http://inandaroundjerusalem.com/
Now is a good time to start depleting your beans before Passover:
Persian New Year Noodle soup https://cooking.nytimes.com/recipes/4988-persian-new-year-noodle-soup?action=click&module=Collection+Page+Recipe+Card®ion=Recipes+for+Nowruz%2C+the+Persian+New+Year&pgType=collection&rank=21 by Joan Nathan
FOR THE SOUP:
¼cup dried chickpeas
¼cup dried navy beans
¼cup dried red kidney beans
14cups cold water
3large onions, peeled and thinly sliced
5cloves garlic, peeled and crushed
3tablespoons vegetable oil
½teaspoon freshly ground pepper
2cups beef broth/vegetable broth
½cup coarsely chopped chives or scallions
½cup chopped fresh dill
1cup coarsely chopped parsley
6cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped
1fresh beet, peeled and diced in 1/2-inch pieces
½pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half
2tablespoons wine vinegar or to taste
FOR THE GARNISH:
1onion, peeled and thinly sliced
6cloves garlic, peeled and crushed
2tablespoons vegetable oil
½cup fresh mint, chopped
Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours. Drain.
In a large pot, brown the onions and garlic in the oil over medium heat. Add the salt, pepper, and turmeric, and saute for 1 minute more. Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices. Add the remaining 12 cups of water, and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 minutes.
Add lentils and beef broth, and simmer 50 minutes more.
Add chopped chives or scallions, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally, for 1 hour, or until beans are tender. Correct seasonings, and add more water if soup is too thick.
Add noodles, and cook for 10 minutes, stirring occasionally.
Stir in the vinegar, and mix well.
To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet. Remove from heat; add turmeric, salt and mint, and mix well.
Ladle soup into the bowls, and top with the mint garnish.
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 RechoveAgrippas 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.
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!
You are invited on Wednesday, 8 February 2017 | 16:30 | The Local Planning and BuildingJerusalem 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.
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/
Don’t miss out Neve Yerushalayim ‘s fundraiser for their kallahs to be held
tonight, Wednesday, Dec. 28th. Doors open at 7pm. show begins at7:30pm. The
evening includes an entertaining and inspiring show featuring Neve students
and alumni, a raffle with lots of great prizes, and dancing. For girls and
women, ages 6-120. Tickets are 30 shekel in advance, 4 for 100, and 40
shekel at the door. Contact Devorah – 0583271883 or call 0200.
And a relief from all that oily food:
Fresh Tuna for Sushi or Salad
2 fresh mediterranean tunas from the Shuk; after you’s have 4 nice fillets. I grill the skin and bones.
1 tbspfresh chopped basil
1/2 stalkcelery, minced
1finely chopped scallion – green part only (optional)
Noach Bittleman famous prize-winning Chinese medicine doctor reminds us of the following for a cure for lingering mucous:
Hollow out a black radish.
Fill with honey.
Allow to sit overnight or 8-10 hours
Drink the honey. Great for loosening and lessening mucus. His clinic is in Ein Kerem Jerusalem
Just won first prize for a paper he gave in Chinese in China
Shulamit Chalav Udvash Health Food Store
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)Serve latkes with relish and salsa
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.
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!
It all starts with sugar pumpkins.
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:
Salt, black pepper, cinnamon + nutmeg
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.
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.
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
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
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).
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.
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.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
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.
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.
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.
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.
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!
The version above was my first at scratch attempt at Vegan Gluten Free Chocolate Cake. I eliminated the cream toping.
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.
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
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
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.
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:
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.
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.
Can usually be exchanged with sorghum flour and oat 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.
Can be exchanged with any of the ‘gritty’ flours.
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.
Cannot be exchanged.
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.
Can be exchanged with millet flour, rice flour, or sorghum 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.
Cannot be exchanged
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 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 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.
Can be exchanged with potato starch or cornstarch except in sauces and sometimes pies.
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.
Can be replaced with rice flour, oat flour, or 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.
Can be replaced with sorghum flour, corn flour, or rice 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.
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
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
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.
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.
Where do you park your car? In an underground mall in oily crud on the ground? Only in Jerusalem would you have the privilege of parking in an olive grove in the center of the city.
These are very old olive trees. My guess is that they were brought to Gan Ha Atzmaot and incorporated into the landscape or they were part of the area before the park was developed.
These immense planters were developed by Muslala. They are a group of urban “gorillas” out to transform the corner of Kikar Davidka and Rechove Yaffa into an artist’s work space.
This tree stump was found in the remains of the Russian Compund during construction. Muslala turned it into a drinking faucet. Actually, the separate pieces were constructed on the of Binyan Klal, the building that has become Muslala’s space.
Come join in Yoga 50+ at the mirpeset in Binyan clal! This is a gentle yoga class, with a lot of movement synchronized with breath, breathing exercises, postures and deep relaxation. You don’t have to be 50+ to participate, the class is suitable to anyone wanting gentle yet effective yoga. The class is on Sundays at 4:30 pm. During September, the first class has a special introductory price of 20 NIS.
The Mirpeset is a new, fantastic space created by the Muslala group, as part of their efforts to revitalize Binyan clal. There is a lot of activity there, and definitely worth checking it out. Studio Prizma there offers a wide variety of movement classes.
Ruthi Soudack, the instructor, has been practicing yoga for over 30 years, and teaching since 1993. She combines a number of approaches to yoga in her classes. Ruthi also offers private yoga lessons and therapeutic sessions, as well as group classes at her magical home in Ein Karem.
The Terrace: A Roof For New Urbanism
The Terrace – called the Mirpeset in Hebrew – is situated in the Clal building at the top of the spiral stairs. The goal of the Terrace is to develop the space for public use on the topics of art, sustainability and community, and to breathe life into the Clal Building and the surrounding areas.
As the new home of Muslala, the Terrace has a multi-purpose central space designed for leisure, gatherings and events. Surrounding the central space are six other spaces, each with its own purpose:
Adamahi – for sculpting and building with earth
Gag-Eden – all about urban agriculture, renewable energy and sustainable thinking
Propolis – learn about the biodynamic approach to urban beekeeping
Prizma – the space for movement, body and meaning
Mirpeset Gallery – for public art exhibitions
Library and study space
A variety of courses, workshops and lectures led by the Muslala community members take places in the different Terrace spaces.
How to find the Terrace: In the Clal Building at 97 Yaffo St. go to the top of the spiral stairs, or to floor E by elevator.
10 claimed health benefits of bottle gourd or lauki :
from conscious health net.
I peeled this vegetable and removed the seeds. There was very little left after that. I added it to a pressure cooker with butternut squash, sweet potatoes, sliced onion, vegetable broth, powdered mustard, roasted garlic, sriracha sauce, cayenne pepper, grated ginger and steamed briefly. Afterward the pot cooled I peeled the other vegetables and blended the soup in my food processor.
conscious health.net recommended using thermogenic spices like ginger, cayenne or drink the lauki or bottle gourd juice for weight loss.
About bottle gourd/lau/lauki:
This South Asian squash is indeed bottle shaped, light green and long. The flesh inside is spongy and you can also cut it into small pieces and make a curry out of it. Bottle gourd or lauki is over 90% water therefore it is easy to digest.
Asserted Ayurvedic health benefits of bottle gourd/lau/ lauki: These points are not mine but recommendations fom the site concsious health.net
recommends cooked lauki or bottle gourd for better digestion. It is cooling, calming, diuretic and anti-bilious.
Like cranberries, bottle gourd or lauki supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection because it is alkalizing and has a diuretic effect.
It contains many vitamins and minerals, such as, calcium, magnesium, phosphorus, Vitamin A, C and folate.
It is extremely popular for weight loss. Especially the bottle gourd or lauki juice.
Bottle gourd is extremely popular for reducing high blood pressure and keeping your heart healthy/
Lauki or bottle gourd is known to combat excessive thirst in diabetic patients.
The fiber and the minerals in the bottle gourd or lauki supports healthy digestion and combats flatulence and combats constipation.
In Ayurveda it is also know to prevent premature greying.
Lauki or bottle gourd juice with a pinch of sea salt maintains the electrolyte balance in the body. This is also a great remedy for people who has diarrhea.
Bottle gourd is recommended by Ayurvedic doctors for reducing liver inflammation.
Speaker is the dynamic Natalie Sopinksy, mother, wife of five children, life guard in Susya, the regional pool
for Yehuda region, lawyer and director in community matters for One Israel Fun Listen to the details about families loving their excellent schools and loving Jewish neighbors,
learn about the terrorism and be a sympathetic Jew hearing about Jews all around Israel
Be There! Where: Hakablan 41/18, Har Nof, Hostess: Chana Tova Sokol, call to say you can come so we can have enough refreshments
Observant Jews are scrupulous about carrying out the mitzvot. Many of the laws relate to living in the “Land”. Looking over my shoulder, the theme of this blog post appears to be our connection to the laws, including but not limited to place and food.
The second group are seen on products often imported to Israel. I have a photo of the group on my phone. When I come across an unfamiliar hechshir I look it up on my flicker account.
I appreciate Rabbi Rasskamm of Denver Colorado for his list of All food items – for people who still cook.
He arranged the foods in a convenient order.
Aside from family and friends and of-course all the infinite number of distractions of NYC, I miss the many Korean fruit stalls in Flushing with the five varieties of cabbage.
Last time that I visited Silver Spring Maryland, the Chinese tofu and pasta, had reliable Hechshirim on the packaging, so I guess, now 4 years later the trend has taken off with more variety available. That being the case in any community with Orthodox Jews and Orientals will have lots of choices.
We are a nation governed by laws. Hebron is our place, the greatest symbol of that relationship to law was established by our father Abraham’s purchase of plain and the cave and the burial of Sarah, Abraham and Jacob there (Gen.23 and elsewhere). Needless to say Jewish presence in Hebron, no matter how small, has been a thorn in the side of the Arabs.
By Arlene Kushner
I’m talking about steam-coming-out-of-my-ears outrage.
The subject is the allegedly ancient Arab village of Susiya. The issue is Israel’s rights as a sovereign state operating under rules of law.
The background, briefly:
In the Hebron Hills of Judea there are the remains of an ancient Jewish city known as Susiya, which flourished in the Talmudic era. It is estimated that about 3,000 people – all Jews, observing a religious life – lived there at its height. Archeological remains, including a synagogue, that have been excavated can be visited today.
Credit: Susiya Tourist Center
Still retained within the synagogue is an ancient mosaic floor:
Not far from this archeological site, there is a modern Jewish town of Susiya.
But within the area of the archeological remains there is also an Arab squatters’ village. It consists today of some 60+ constructions of concrete, tin and canvas. They call this village Susiya as well. And those squatting on the land claim that their village has been there for a very long time.
The facts tell a very different story:
There is no evidence of an old Arab village there. Aerial photos indicate that with the exception of four building constructed in the 90s, there was nothing on the site until after 2000. In fact, when the surveys conducted by the British mandatory powers in 1945 – which mention all of the villages in the area – are examined, no mention of a village named Susiya is found.
The site had been used seasonally by Bedouin shepherds, who found shelter in the caves in the region. But in 1986, 277 dunams (about 68 acres) of land in the area, including this location, were declared to be an archeological site, at which time the caves were no longer available to the Bedouin.
Most of the buildings went up between 2011 and 2013 in defiance of a court order forbidding the building.
Now here it gets really interesting:
When the population registry of the Civil Administration was examined, it was found that most of the people claiming to live in Susiya had homes in the nearby town of Yatta (which is in Area A under PA jurisdiction).
How about that! They move between their real homes in Yatta and the hovels in Susiya as it serves their political purpose – they come out when an entourage of left wing activists or a cadre of journalists (also most likely left wing) is due to visit. When I was there, on a Regavim tour, the place was empty.
What we are in fact seeing here is a land grab by the Palestinian ArabNawajah family of Yatta, which has built illegally and in blatant violation of Israeli court orders.
Two facts must be emphasized. One is that this matter has been thoroughly adjudicated. That is, the courts – with due process and over a period of time – fully and fairly considered the issues. The courts determined that the claims of the squatters were without basis, that they had been operating in contempt of court, and that the buildings that had been erected must be demolished. This was not a determination arrived at lightly: the buildings had to come down.
And then, even though these were squatters without legal rights to the land, an offer was made to them regarding an allocation of land, in area C beyond the archeological site, near Yatta, to which they might move. But they refused and applied for legalization of their current site – which was rejected by the Court. Aside from everything else, a village was not about to be legalized in a designated archeological area, which requires protection.
Further details can be seen here: http://regavim.org/susiya_facts/After multiple delays, the time now draws near for the demolition of many of the structures in illegal Arab Susiya. It was last month that the Court ruled on this yet again.
But nothing is ever simple here in Israel, where the Western world seems to think it has a right to a say about everything we do. This is the outrage: that others think they can tell a sovereign state that operates according to the rule of law what to do. The interference is breathtakingly offensive. We are forced to wonder if they would imagine interfering in the internal affairs of any other state in this fashion.
The eminent demolition of buildings in Arab Susiya has become a cause célèbre in left wing circles. “Susiya 4ever!” they say, as if this is some noble cause.
Even a Senator – Dianne Feinstein – imagined she had a right to say something about what Israel was doing. And several NGOs have been involved.
Rabbis for Human Rights: were they to recommend that the demolition be shelved, the Court would likely accept this – there would be no reason not to.Word is that Lieberman will tell the Court we must go ahead.
With all of the hullabaloo, the worst that has happened in recent days is that the State Department has weighed in. On July 16th, State Department spokesman John Kirby let it be known that the US was “closely following developments.”
We need them to monitor what we are doing? There is a warning implicit in this.
At a press briefing he said (emphasis added):
“We strongly urge the Israeli authorities to refrain from carrying out any demolitions in the village. Demolition of this Palestinian village or of parts of it, and evictions of Palestinians from their homes, would be harmful and provocative…”
Elsewhere it has been reported that the US is putting great pressure on Israel with regard to this matter, and has indicated that if the demolition proceeds “the US response would be extremely severe.”
I hope and trust that steam is now coming out of your ears as well.
It is imperative that the Israeli government stand strong in the face of this. Otherwise our legal system is degraded and our state is demeaned. If the US finds it can push us around here, what comes next?<>And so I ask each of you to voice support to our leaders.
Long emails are counter-productive. Our leaders and their aides are extremely busy. They do not need lectures or history lessons or legal instruction. They don’t need to see your credentials or learn of your experiences. When they see this it is a turn-off and they probably don’t even read the message through. What counts here is that they see a large number of brief supportive messages. A maximum of four sentences.
Tell them that you are furious about the pressure being applied by the US government with regard to the demolition of illegal buildings in Arab Susiya. Tell them you are with them. Urge them to stand strong no matter what.
The most important person to reach is Defense Minister Lieberman. The way to do this is via his aide, who will carry your message, here:firstname.lastname@example.org (underscore between ozer and sar) In the subject line: “A message for Minister Lieberman” or something similar. If you just write to him, it would be great.
But then, if you wish, write as well to Prime Minister Netanyahu, delivering the same message. Use all of these addresses, which are all to the prime minister’s office:
If you want to send email messages, it should be done today.
VEGAN BROCCOLI BURGERS
Author: Lindsay Rey
Recipe type: sandwich
1½ cups cooked/steamed broccoli (thoroughly drained and lightly packed into measuring cup)
1 cup walnuts
1 cup cooked brown rice
¼ cup vital wheat gluten
1 tablespoon nutritional yeast flakes
1 tablespoon soy sauce
¼ teaspoon garlic powder
Salt to taste
2-3 tablespoons water (only if needed)
2-4 tablespoons oil of your choice (for pan-frying patties)
Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree.
Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you’ll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
Stir burger mix well, then shape into 4 equal burgers.
Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
You’ll know they are done when the burger surface has a nice dark brown crispness.
Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)
The product list below is extremely lengthy. Orthodox Jewish families, and kosher institutions have migrated to middle America and elsewhere in the world. Kosher processed food has followed them.
I remember the first Kosher Food festival was held in the Javitt’s Center. The number of purveyors required a larger space.
I feel that this list would be helpful for the “wise” consumer. If one lives close to a “Kosher” supermarket, there is a trade-off. One will pay more for equivalent quality items than perhaps is available cheaper for a “Box” store or chain supermarket label or with national brands. Hence this list is for one living or traveling outside of Israel and would like to save money: However, on the other hand, one may choose to pay more to support companies that have their own Hashgagah arrangements. Company’s pay to develop consumer confidence and that cost is inevitably passed on to the consumer.
List with some of my changes and additions from Rabbi Ysrael Rosskamm
Vaad Ha Kashrut, Denver, Colorado follows:
Products not requiring a Kosher Hechshir:
DISPOSABLE UTENSILS & FOOD WRAPS
Aluminum Foil – Does not require certification.
Aluminum Foil Pans – Does not require certification.
Foam Containers & Plates – Does not require certification.
Freezer Paper – Does not require certification.
Paper Plates – Does not require certification.
Parchment Paper – Quilon treated, requires reliable certification; silicon treated, does not require certification.
Plastic Flatware & Plates – Does not require certification.
Plastic Wrap & Bags – Does not require certification.
Waxed Paper – Does not require certification.
Eggbeaters – Require reliable certification.
Eggs, non-processed – does not require certification. They should be checked to ensure that they do not contain blood spots.
Fresh Fish – Whole fish and fish steaks should, preferably, be purchased from a store which has reliable rabbinical supervision. This is because non-kosher stores in America that sell fish commonly use one knife to cut different species, kosher and non-kosher alike. Therefore, residue from the slicing of non-kosher fish may remain on the blade of the knife and, subsequently, be rubbed onto the cutting site of the kosher fish.
However, one may buy whole fish or fish steaks, even if it is gutted, from any store, provided the following conditions are met:
1. One did not actually see the kosher fish soaking amidst non-kosher fish.
2. Some scales are still on the fish.
3. Prior to cooking the fish, one should take a straight edged knife and, using only minimal pressure, scrape off the area where the store knife would have cut. This would wipe off any residue from the blade that cut the non-kosher fish. After this, thoroughly wash the fish.
Gefilte Fish – Requires reliable certification.
Ground Fish – Requires reliable certification.
Imitation Crabmeat – Requires reliable certification.
Lox – Requires reliable certification.
Smoked Fish – Requires reliable certification.
The following is a partial list of kosher and non-kosher species of fish: Note: In order to verify that a fish is kosher, one MUST see that it has removable scales, you can not rely on the fact its name is listed on the kosher list. Kosher Fish
Whiting Non Kosher Fish CATFISH
FRUIT: Applies outside of Israel. Any fruit vegetable and grain grown in Israel, dried fresh or canned requires proper Israeli Hechshir. Canned or plastic cups (non aseptic)
Canned fruits not from China and Israel do not require kosher certification if they only contain one or more of the following ingredients: Ascorbic acid, citric acid, corn syrup, high fructose corn syrup, salt, sugar, water. Note: Other ingredients may require kosher certification.
Applesauce, pure – Without questionable ingredients.
Berries – Raspberries and blackberries are not recommended; other varieties, without questionable ingredients.
Cherries – Pitted or sweet, without questionable ingredients; maraschino cherries, require reliable certification.
Figs – Without questionable ingredients.
Fruit Cocktail – Without questionable ingredients, provided that you remove the cherries.
Guava – Does not require certification.
Mandarin Oranges (not from China) – Without questionable ingredients.
Mango – Does not require certification.
Peaches – Without questionable ingredients.
Pears – Without questionable ingredients.
Pineapples – Without questionable ingredients.
Plums – Without questionable ingredients. Dried Fruit
Dried fruit, except for dried bananas, does not require certification. Freeze-dried, requires reliable certification.
Dried bananas – Require reliable certification.
Dried prunes – Do not require certification.
Fresh Only grown outside of Israel. Methods of checking are the same.
Fresh fruits do not require certification. Again All fresh fruits in Israel require certification. However, some varieties require a thorough inspection prior to cooking and eating to ensure that they are free of insects. All varieties should be inspected to ensure that they do not have a worm hole, which may indicate the presence of a worm inside. A guide for preparing fruits and vegetables is available at http://scrollk.org/PrepFrtVeg.html.
Berries – Blackberries and red raspberries are not recommended, due to infestation, unless they are pureed; blueberries may be used after being soaked in soapy water for a few minutes and rinsed; strawberries may be used after cutting the top off, soak the strawberries in soapy water for 5 minutes and agitate the strawberries in the soapy water before rinsing THOROUGHLY under running water.
Nuts – Oil roasted, require reliable certification; raw and dry roasted do not require certification.
Raisins – Domestic without oil, does not require certification. Frozen
Frozen insect-free varieties, without additives, are acceptable without certification.
HEALTH FOODS-List pertains to outside of Israel-checking methods required in all cases described. In Israel ALL below require Certification. If processed in America certification by a reputable Kashrut Authority required with the exception of Agar Agar and others on the list.
I’ve only seen Agar Agar with a circke K symbol on it in Israel.
Every form of loose health food item grown in Israel must have certification in Israel. Don’t be confused as the list is for American consumers.