Kitchen News From Israel – Issue #03
Tishrei, 5770/ September 23
גמר חתימה טובה
*Don’t Forget to Register BY this Sunday for the First in our new series at the Jerusalem Veg. Society *
(scroll down to find class descriptions)
In Kitchen News From Israel #03:
Recipes
Planning Your Meal Before The Fast
Great Energy Boost For After The Fast
Tips for a Successful Yom Kippur Fast
Upcoming Classes
Grab ‘N Go
Cukes, Granny Smiith apples, Bok Choy, gingerroot
Cucumber / Apple / Bok Choy Smoohie
2 green apples (Granny Smith or other)
2-3 cucumbers, peeled (the peel tends to be a bit bitter)
1 head of bok choy (you can subsititute Romaine)
1/2 inch gingerroot, peeled and chopped
Place all in blender with a little water and blend until smooth
You can also add cinnamon and cloves if you wish
This is a great energizing smoohie and can be used when breaking your Yom Kippur fast.
Cabbage Salad with Tahini Dressing
1/2 head white cabbage
1/4 head purple cabbage
2-3 carrots
1/2 red pepper
Shredded cabbage in a food processor using the shredding blade. Do the same with carrots. Julienne red pepper and add to other veggies in a large bowl.
Dressing:
1/4 – 1/2 cup tahini
Juice from 1-2 small lemons
2-3 TBS Caraway seeds
2 TBS white miso
Since the miso is a bit salty , keep at a minimum
Place tahini, lemon juice, miso in blender and blend —For even consistency , add a little water until desired thickness.
Mix into cabbage and veggies and mix in caraway seeds.
Chana Rachel will be greeting people and giving some great demos at Coop Briut in Mevasseret, Jerusalem on Wednesdays. We will eventually be giving classes and offering our Grab ‘N Go Foods here . Coop Briut is located at #20 Ha Zahav in Mevasseret and offers a wide array of organic fruits,
vegetables, products, ecological plates, cups, kitchenware, organic baby diapers and more…
Meir and Itzik are at your service for delivery or pick up or delivery.
Please come visit us.
Yom Kippur is a day of spiritual introspection and teshuva (repentance). It is observed from sundown to sunset of the next day, this year beginning on the evening of September 27 through Monday, September 28.
So that one can alleviate some hunger and/or digestive problems during that period, it is important to plan your meal carefully before the fast. Here are some helpful tips:
Don’t overeat– even though you may think that eating more the night before will make you less hungry later, it can disturb your sleep patterns and stretch your stomach the next day.
If you are planning on eating some fruit, stick to those low in sugar or low glycemic so that you will not be thirsty.
Use a minimal amount of salt for the same reason as above
Keep in mind that animal foods are naturally very high in salt
Dairy products (also animal foods) are high in salt
High water content meals such as salads with olive oil/lemon dressing are great
Fill up on lots of vegetables
Don’t forget to include raw crackers and breads– these will help fill you up
Make dressings with tahini OR avocado and lemony flavors
try to minimize shoyu/tamari/miso and sea salts
wait at least 30 minutes after your meal and then drink water
New Beginnings w/ Living Foods — Please Join Us for this Innovative Curriculum
Held at the Jerusalem Vegetarian Society, 8 Balfour (in Rehavia)
Each class is 2 ½ hours
They include:
• Info and recipe Packets
• Generous Food Tastings
• Demos and Hands On instruction
• Expertise by trained living/raw foods educator and chef
• Classes for Children
I September 29— Tues., 4:30 -7:00 pm (You must register by Sunday, Sept 27 to be in class)
Using Your Blender To Create Tasty and Nutritious
• Smoothies
• Nut/Seed Milks
• Soups
II October 13 — Tues 4:30 – 7 pm
Main Course Salad Meals –
• More than Just “salad”
• “fixin’” It up with NO FRY onion rings and other “goodies”
• Dressing it up – salad dressings in a pinch
• And more….
III. October 20 — Tues, 4:30 – 7 pm
Nutrition In A Nutshell
• And Where Do You Get Your PROTEIN???
• Vitamins, Minerals, Phytonutrients
• What Are Enzymes and What Roll Do They Play?
• Can You Believe That These Are REALLY Nutritious?
IV. October 27 — Tues, 4:30 – 7 pm–
Cracker and Bread Creations
• Bread & Cracker Creations
• Other uses of Your Dehydrator
• How to Dehydrate without a dehydrator
V. November 3 — Tues, 4:30 – 7 pm
Wrapping it UP!
• Burritos, Sushi, Pizza Barekas, samosas, etc.
• Pates and fillings
• Yummy extras
VI. November 10 — Tues, 4:30 – 7 pm
Pizza Making the Raw Way—(this is one for both kids and moms or dads )
• The “crust” of the matter
• Tempting toppings
• Variety of Sauces
VII. November 17 — Tues, 4:30 – 7 pm
Pasta ~ The Raw Way
• Gluten Free
• Tools of the trade • Variety, Variety!
VIII. November 24 — Tues, 4:30-7 pm
Desserts To Live For!
• Creamy without Dairy
• Chock Full O Chocolate
• Ice Cream, You Scream
Registration is Classes is Mandatory and can be done by PayPal online secured server via www.israelgoneraw.com
If that is not an option, a check for class deposit must be received by
the Friday before the class is given. If you register for one class and then decide that you’d like to attend more, your price will be pro-rated so that you receive the discounts for registering for more than one class.
Pricing: — 1 Class is: 160 NIS
2-5 Classes: 150 NIS
6-8 Classes: 140 NIS
Pricing for Children: 50 NIS for Pizza Class or Dessert Class
40 NIS Each If Registering for both classes
When registering, you have the option of paying a deposit of 50 NIS for each class that you are registering for.
When registering for children, please pay in full
Parents must accompany children to class and participate in the class
as a registered attendee.
Payment by PayPal via: www.israelgoneraw.com
If paying by check, please send deposit or full payment to:
Chana Rachel Mark
45/6 Mitzpe Nevo
Ma’ale Adumim 98410-
Israel
