Tag Archives: Wheat- egg free-perfect for a healing diet

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

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

 And a relief from all that oily food:

Fresh Tuna for Sushi or Salad

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

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

20161228_120745.jpg
Yes, free soufganiot in the shuk

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

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

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

 

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

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

 

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

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

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

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

Please note: Departure will be on time!

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

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

Please bring the exact amount.

Reservations:  

hillel.leib@gmail.com

Don’t delay in booking your seats.

We are generally sold out, B”H.

 

What to bring/wear? 

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

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

 

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

 

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

Chag Chanukah Sameach!  

Ufaratzta:  Exploring & Celebrating the Kedusha of Eretz Israel   

Vegan Gluten Free Chocolate Cake Can Really Taste Great!

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.

20160830_063258.jpg

20160830_063303.jpg

20160830_103206.jpg

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

20160830_135853.jpg
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.

20160830_103223.jpg
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.

 

20160831_092824.jpg

20160831_092947.jpg
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.

20160913_140900.jpg
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.

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

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

Speaker for Ladies and Girls, no fee

Great topic: Loving living in Israel and security

issues and challenges in Shomron and Yehuda

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

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

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

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

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

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

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

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

He arranged the foods in a convenient order.

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

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

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

“Outrage”

By Arlene Kushner

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

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

The background, briefly:

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

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

Credit: mfa

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

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

The facts tell a very different story:

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

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

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

Now here it gets really interesting:

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

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

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

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

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

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

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

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

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

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

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

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

At a press briefing he said (emphasis added):

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

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

Provocative?? 

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

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

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

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

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

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

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

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

davidkeyes@pmo.gov.il

Memshala@pmo.gov.il

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

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

VEGAN BROCCOLI BURGERS

Author: Lindsay Rey

Recipe type: sandwich

Cuisine: American

Serves: 4

INGREDIENTS

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

  • 1 cup walnuts

  • 1 cup cooked brown rice

  • ¼ cup vital wheat gluten

  • 1 tablespoon nutritional yeast flakes

  • 1 tablespoon soy sauce

  • ¼ teaspoon garlic powder

  • Salt to taste

  • 2-3 tablespoons water (only if needed)

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

INSTRUCTIONS

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

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

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

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

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

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

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

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

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

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

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

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

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

Vaad Ha Kashrut, Denver, Colorado follows:

Products not requiring a Kosher Hechshir:

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

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

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

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

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

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

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

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

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

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

Post 332: How to handle an unruly refrigerator, how to turn leftover vegetables and/or a vegetable stir fry into a soup, and Raisin-fruit-nut-Carrot Muffins

How to handle an unruly refrigerator:  Everyone seems to have refrigerator troubles one time or another.

-The wealthy are particularly angry that they are not spared.

I’ve read. “I hate my Northland. It is loud, inefficient, and not dependable. The ice-maker rarely works. The solenoid on the water line for the ice maker just started leaking. A solenoid is a type of electromagnet when the purpose is to generate a controlled magnetic.

(It is the actual solenoid, not the connection and ruined by laminate floor.) That part is usually under an extended warrantee, but probably quite rare (my comment).

The front grill always rattles when the motor is running. The fan on the freezer side has iced up several times. For the price, I expected better. I could have bought 5 refrigerators of better quality than what I paid for this piece of junk.” That rich folks should suffer.

“Oy” or the Liebherr, “The major problem is icing on the back of the fridge.” That’s the one that will be addressed here.

The first fridge is about $26,000 and the second about $9,000.

After speaking with friends, it appears that water also forms on the back wall of Israeli refrigerators, the common garden variety. Concerning the drawbacks of our precious second-hand Liebherr,  and suggestions, a  reader offered the following diagnosis:

There will always be frost and, especially in humid climates, some ice on the back of the fridge. (By following these steps, no ice is appearing, although I hope (B’H) not to give my fridge an “Ein Horah”, an evil eye:

עין הרע

This is a compromise for the depth of the fridge. We put meats and other items like pickles, etc, at the very back of the fridge to keep them as cold as possible. There’s a risk of it freezing if you rest it against the back. We live in an apartment and are used to these compromises. If you live in a house, get a bigger fridge that cools itself more traditionally.

Icing and drain plug clogging are related issues in our experience. For whatever reason, the fridge circulation fan is defaulted to the off position. With this off you will get a lot more icing on the back of the fridge. This will then clog your drain plug with ice. Turn the fan on and occasionally check to see if it is still on – a power outage will turn it off again. ( I never had to do this – my comment and don’t mess with a fan).

We’ve had it running for about a year and no more ice issues.What to do if the drain plugs up? You will need to defrost the fridge completely and have it turned off – leave the doors open. Wait until the ice melts. If there are sheets of ice, wait until they sort of melt, then pull them out – otherwise, expect large puddles. We poured some hot water from the tap (not boiled water) into the drain to help it along, but that took forever. Now’s a good time to clean the back wall of the fridge. Not too bad, all things considered.” And another, I yearly use a pipe cleaner to clean the drain hole, take off the vent cover, and vacuum the coils. I also have my fridge on a plug surge protector.

I don’t have this, my comment). I do so for all my rentals. I must have bought a gem.”

Knowing the Austrians by their complicated watch works, including several imperial clockmakers who designed the clock machine of Prague Orloj, the practicality of the Liebherr demands more clarification. The following tasks in addition to those above, are crucial to getting your Liebherr to silently serve you (with little or no water changes on the back wall ), and not the other way around.

1) This is the hardest part, but truly worth the effort and time. Ask your 5 best and closest friends to take your food from the fridge and freezer. If you do this at Passover time your problems should be reduced. This year we just cleaned the fridge and didn’t defrost the entire system. That was a mistake.

The refrigerator is supposed to self-defrost approximately four times in every 24 hour period. If one of the components in the self-defrosting system fails, the refrigerator continues to try to cool. Eventually, though, so much frost builds up on the evaporator coils that the circulating fan can’t draw air over the coils. There may still be a small amount of cooling because the coils are icy, but with no air flow over the coils, cooling in the refrigerator compartment is quite limited. Here’s an inexpensive, though inconvenient, way to determine if the problem is with the self-defrosting system. Remove all of the perishable food from the refrigerator and freezer, turn the thermostat in the refrigerator to Off, and leave the doors open for 24 to 48 hours. (Be sure to have several towels ready in case the melting frost and ice causes the drip pan to overflow). This allows the refrigerator to defrost “manually.” When the frost and ice build-up has completely melted away, turn the thermostat back to a normal setting.

 

wp-1469907832018.jpeg

 

2-Vacuum the coils in the rear. We purchased our Liebherr second-hand. It was placed in storage. Now, eight years after it has been in place, I looked closely at the evaporation apparatus in the back. It was filled with brown leaves. From where? It had been moved to storage on a snowy day and the fridge was not wrapped. In other words, any opening is the weakest link in the refrigerator’s circulation system. THE WATER doesn’t need to be perfectly clear, but not potentially a problem filled with debris.

3) Your fridge will not experience toxic shock if you  return cold food to the fridge and frozen food to the freezer. Then it will not be overworked.

4) There is a super cool setting for the freezer if you are putting a lot of room temperature meats and fish etc, into the fridge, but I have not used it. Be sure to cool warm foods to room temperature before putting them away. That’s a given.

5) The amount of moisture on the back wall is insignificant now compared to the half-inch of fluffy snow there before this melt-down was performed. Try to keep vegetables and fruit in the drawer. I was told and read that food kept in glass is healthier than kept in plastic. However, more energy is expended for every square inch of glass surface than for plastic, as glass has the ability to stay really cold, as in a nice cold bottle of beer. If you remember basic science, when a cold surface comes in contact with a warmer surface, condensation will occur on the warmer surface, as in the surface of an interior window.20160724_094928.jpg

6) Try to limit the amount of air in plastic jars, packages and glass containers, as your fridge will be working to cool air inside them. That’s a waste.

7) The instruction manual recommends emptying and turning off your fridge when you plan to be away for more than a month. I never did this and just relied on weekly visitors to open and close the fridge at regular intervals. However, there were always some puddles on the floor when I return home. In the future, I hope to (B’H) follow this recommendation.

 

 

This is the water container that had leaves in it that I removed with a bulbous tube. Don’t worry if the water is tinged a bit as it is continuously evaporating.

 8) When you turn your fridge back on, it is the time to put the fridge at 14 degrees C and the freezer at -18 C. Then after a few days the fridge temperature can be lowered to 9 degrees C which is 48 degrees F. That’s where my fridge sits now.

9) Plan to keep leftovers to a minimum. going to try this: how to turn leftover vegetables/ or a vegetable stir fry into a soup:

Allow your favorite rice noodles to boil for 5-7 minutes and turn off. Pour the stir fry mixture into the pot with the noodles and add the soy sauce and grated ginger. While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with cilantro and jalapeno peppers.

 

“Raisin-Carrot Muffins

Raisin-Carrot Muffins

  • Makes: 16 servings
  • Serving Size: 1 muffin
  • Carb Grams Per Serving: 24
From Diabetic Living with alteration
Ingredients
  • 2 oz or 60 grams golden/red  raisins or dried currants chopped in cuizinart
  • 2 oz pistachio nuts chopped
  • 2 teaspoon bourbon soaked vanilla
  • 1/2 cup boiling water
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup oats medium coarseness
  • 1 cup ground walnuts
  • 1/3 cup toasted wheat germ/ground flax seed/ground poppy seed. I use a nut/coffee grinder for that
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups buttermilk/pareve substitute
  • 1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown  or 2/3 cup shredded apple,- or  puried fruit on hand, you can add even more if you shred the apples and squeeze out the juice and then chop. Or if you have any ripe peaches, mango or nectarine use those, but peal first.
  • 1/4 cup cooking oil
  • 1 1/2 cup finely shredded carrot, can be more, up to 1 lb.  if you like carrots and are serving dish as a vegetable side dish
  • 1 teaspoon ground cinnamon

 Directions

  1. Preheat oven to 400 degree F or 205 degrees C. In a small bowl, dampen dried fruit with boiling water; pour vanilla over and set aside. Coat sixteen 2-1/2-inch muffin cupswith cooking spray or line with paper bake cups; set aside.

  2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, or ground flax meal, bakingpowder, baking soda, salt, and the cinnamon and nutmeg. Make a well in the center.

  3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins, fruit and shredded carrot into batter. I added the dry ingredients to the combined fruit plus batter.

  4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. I weigh out 85 grams. Sprinkle with additional cinnamon and pistachios. My batter seamed very dry, so I mixed in 5 grams of very ripe smooth banana into each cup.

  5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins. I generally do 15 minutes and then remove and turn in the cup and then continue.

  6. Tip

  • *Sugar Substitute: Choose from Sweet ‘N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that’s equivalent to 1/3 cup brown sugar. Or omit according to taste because there is dry fruit and cut up fruit

 

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

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

“B. Weiss”

BS’D

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

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

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

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

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

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

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

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

Greek Couscous/bulgher Salad

Greek Couscous/bulgher  Salad

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

 

Ingredients:

·      1 ½ cups water

·      1 cup  Couscous or bulgher 

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

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

·      1 cup cherry tomatoes, quartered cubed

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

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

·      ¼ cup red onions, diced or red onions

·      2 tablespoons lemon juice

·      Crushed black pepper

·      Toasted pine nuts

·      1 tablespoon fresh mint, minced

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

·      1 tablespoon toasted pine nuts (optional)

Directions:

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

2.     Fluff with a fork and let cool.

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

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

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

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

Making the Lactose Free Almond Cheese

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

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

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

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

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

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

Flavoring the Cheese

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

 

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

IMG_20160412_074521
Looking down from my window. A moment before,an Arab Istraeli street sanitation worker used the shomer’s  (the guard’s hut to change from street clothes to his uniform. Now that’s co-existence

 

IMG_20160413_122815
The Fifth floor pussy cat is taking in some sun-shine and watching the street action.

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

The Routine for using stretch bands:

Move 1: Lunge With Biceps Curl

Move 2: Hug-the-World Plié

Move 3: Squat With Overhead Press

Move 4: Crunch With Lat Pull-Down

Move 5: Side Lunge With Side Raise

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

Recipe Pretty Pink Dip

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

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