Saturday, November 23, 2013

Thursday, November 21, 2013





Saturday, November 9, 2013

 please read this lovely old poem and realize that we all need to smile  more.  You change your attitude when you smile. Your smile may be the only smile some one out there receives in a day.   There are plenty more smiles in the place they came from. THE WORLD ALWAYS LOOKS BRIGHTER WHEN YOU SMILE.


Wilber B. Nesbit

The thing that goes the farthest
Towards making life worthwhile,
That costs the least, and does the most,
Is just a pleasant smile.
The smile that bubbles from the heart
That loves its fellow men
Will drive away the clouds of gloom
And coax the sun again.
It pays the higher interest,
For it is merely lent,
It's worth a million dollars ----
And it doesn't cost a cent.
There is no room for sadness
It's never out of style;
It nerves us on to try again
When failure makes us blue;
The dimples of encouragement are good
For me and you.
So - smile away!

Where we see a cheery smile;
It always has the same good look;
Folks understand by what a smile is meant;
It's worth a million dollars --Â
And it doesn't cost a cent.
A smile comes easily enough,
A twinkle in the eye
Is natural, and does more good
Than a long drawn sigh!
It touches on the heartstrings
Till they quiver blithe and long,
And always leaves an echo
That is very like a song.

(Copyright by Volland Co.)

Thursday, November 7, 2013

  This is the ideal time to make interesting hot meals.

Buy fresh mushrooms. Wipe with a damp paper
towel. prepare an oven dish wih  little olive oil, sprigs of rosemary and arrange cut up diced steamed potatoes on this, cut up diced onions and cloves of garlic. Two of each is ideal. Now grate a teaspoon of fresh giner over it all, salt and pepper to taste and arrange the cut up assorted mushrooms over the vegetables. Pour in a cup of boiling water. Cover and bake for twenty minutes in a medium oven.
Serve hot  on a bed of cous cous,or quinoa and a fresh salad..



Wash 500 grams of lentils. (About 17 ozs. Or 1.10 lbs). Wash and check that there are no stones and cook in a pot with half a teaspoon of salt. Cook until soft and drain. Take 3 cups of cooked lentils and three cups of cooked rice. Mix well.
The lentils and rice, or mashed potatoes, are the base. Now we add the tastes.
Dice two medium sized onions and three garlic cloves (optional). Fry these in olive oil. Add salt and pepper, two medium size peeled and cubed tomatoes, one diced red pepper, one grated carrot and two small grated apples.
Mix the lentils, rice and onion mixture in a large bowl.
Add half a cup of crushed almonds, half a cup of chopped walnuts, two tablespoons chopped parsley, and half a teaspoon dried marjoram and celery. Add half a teaspoon paprika or curry. I find that kids love the curry taste. Salt and pepper are a must to throw in and now you can decide. I use three eggs to bind the dish. If you prefer not to use eggs, you can add one tablespoon of olive oil.
Mix well and let this chill in the fridge for an hour.
Use a baking dish with a lid, or a bread loaf dish. I find that by baking the mixture well it is great to serve as slices Looks good and tastes great. You can of course, roll into hamburger shapes and fry in oil. All you have to do it coat it with crumbs; I use crushed cornflakes or a mixture of sesame seeds and rice cereal. I crush it and use as a coating. Please understand that these ideas are mine that have been used time and time again. It works and it is tasty and practical. I believe that the less we mess with products that lie on shelves for months, the easier it is to digest what you cook.


This is my daughter's recipe. Sel makes it and serves it with style and charm. ]
We love it and no matter how much Sel makes, we do it justice……………..

500 grams lentils (1.10lbs)
3 Tablespoons Honey
2 Tablespoons date spread. 
2 Tablespoons brown sugar
1 tablespoon dried soup powder, or crushed dried onions mixed with parsley and oregano flakes.
2 teaspoons curry powder
Half teaspoon oregano flakes. Half a teaspoon sweet paprika.
Soak the washed lentils overnight. Drain, Cook until softened. Drain.
Put the lentils in a pot and add all the ingredients and cover with water. Cook on medium flame for thirty minutes.
Serve with brown rice, mashed potatoes, couscous, quinoa and some green steamed vegetables.
This can be made ahead of time.



Wash and dice all the vegetables you have. Carrots, beans, pumpkin, potatoes, onions, garlic, leaves of parsley, fennel, a little cabbage, broccoli, spring onions and celery. Add three tablespoons barley, green split peas and rice. I put in some salt , pepper and a little paprika. There is a product made from vegetables, called MARMITE and this is a good flavor for soups. Use a teaspoon to a pot. I use dark miso and find it very tasty. When you use a stick of Kombu, remove it before the end. I like KOMBU, as it gives a balance to the soup.

Cook this with water on a medium flame until it boils. Lower and cook for 40 minutes. Cool and blend, leaving some vegetables whole in the plate of soup when you serve it. You can sprinkle a teaspoon of grated Parmesan cheese on the soup. A few chopped chives, sprigs of parsley and for parave meals, cut up squares of toast.

3 Cups of diced pumpkin, 4 diced potatoes, 2 onions, cut up into small pieces.
Sautee the onions in two teaspoon of olive oil. Place the onions, diced potatoes and pumpkin into 7 cups of water and bring to the boil.. Cook for 15 minutes and check that the vegetables are soft.. cool and blend them.
Add I cup yogurt, a pinch of curry powder and a teaspoon of grated ginger, or half a teaspoon of chives, parsley, some sunflower seeds and chunks of wholesome breads with herbed butters.

Winter meals are the best served with softer lights, colorful cloths, pretty serviettes and pots of herbs as centre. pieces of the table setting.

Serve the soups with little extras like gated cheese in a bowl, cut up squares of toast, herbed croutons and a few cut up boiled potatoes.
I make herbed croutons from left over breads. Just mix olive oil and oregano, basil and salt and pepper. Fry lightly in a pan and serve as a snack. Cooked chick peas, sprinkled with salt are another snack with soups.

Winter night are time to relax, just to sit a little longer, reflect, think and dream. Let the night be gentle, listen to music, read and take time to curl up and just be.

Love and light Rona


Saturday, November 2, 2013

I am happy to inform you that the printed book version of THE JOURNEY OF LIFE by RONA KRUGER is now available in book form (hardcopy).
You can order this from me by sending details of name and address to RONA KRUGER, P.O.BOX 1140, NETANYA, 42112 ISRAEL or to my email

I will post you the copies and wrap it as gift, if it is for some one else. It is the ideal gift for people who have the need to be in touch with their inner selves. Many people and youngsters need to find a balance of the physical, spiritual and mental sides of man. Here are references to life experiences and reading. as a guide to spiritual development.

Please send this on to your email lists, family and friends.
I will post it on Facebook, and ask you to take the trouble to paste it and SHARE it for a few times on your page
I will have a reference to it on, and also on FACEBOOK

Price 55 shekels in Israel and 12 dollars in USA, per copy, including postal charges. Overseas orders can be paid by paypal - contact me for details.

I am available for talks and workshops on this book. Please send your request or call me on the numbers below.

Love and Light,
From the faraway nearby,

Rona Kruger

Rona's website (copy and paste into browser): PHONES 0544 827072 09 8827072 P.O.BOX 1140 NETANYA 42212 ISRAEL.

TO purchase an ebook on Amazon
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Wednesday, October 9, 2013


Peas are one of the tastiest vegetables. Eat them fresh when you can. Just add them to salads, eat them with soups and as a snack

Many of us use frozen peas. I like to have them handy to add to a quiche, to soups that we warm up and into quinoa and rice salads, pasta dishes and with mixed stir fry vegetables and grated ginger..

When you make a fresh soup, you can strain it all and add the peas for a minute or two at the end. I also serve them with mint and lettuce leaves, just blanched in a pot with a little butter and salt.  Use them over rice, couscous and quinoa.

I love a quiche of two cups of spinach, chopped fine, one cup peas, one cup grate carrots, salt and pepper and  1/2   a cup of walnuts. . two  egg and a cup of cottage cheese.  Wipe a baking dish with olive oil and  place the mixture in without a base. If you like a base, use one. I bake this for twenty minutes in a medium oven and serve with brown  rice or quinoa and a teaspoon of mustard  delicious.

 Rice and  peas, green  spring onions, garlic and  thinly sliced red peppers.   Cook one and a half cups of rice.   Saute the vegetables in avocado oil or olive oil on a low flame. Add salt and pepper and  two teaspoons of pine kernels.    Mix it in and serve hot. Lovely with a little Parmesan on top.

Enjoy fun ideas with split peas too. Always have them handy for soups.  Dry pease need to be rinsed and cooked with vegetables, spices, herbs and other vegetables for a thick winter soup.  You can cook two cups of dry washed peas and when soft mash them with onion, garlic salt and pepper, basil and a grated carrot Add two eggs and makes patties. Fry them in olive oil and serve with pasta, rice or polenta.

Have a great week  Love and light Rona

I always eat peas with honey.
I've done it all my life,
They do taste kind of funny.
But it keeps them on the knife.  


Sunday, September 8, 2013

Mushrooms are used in frying, baking, soups, casseroles, pickled, in stir fries and in gourmet  presentations in  Asian, Indian, Moroccan and Middle Eastern cooking.
 I am a Vegetarian and find mushrooms a great source of food    value.You never tire of eating them, creating fun dishes and using them to enhance all salads and quiches as well


Two cups of mixed mushrooms.
Two cups of peeled and cut up carrots and sweet potatoes.
Two cups of cubed, peeled potatoes.
One cup of thinly sliced onions.
One cup of peeled cubed Granny Smith apples.
One cup of thinly sliced tomatoes and red peppers.
Fry all of these, in a large pan that is oiled with olive oil. As you turn them add the following spices.
Three crushed cloves of garlic, 2 teaspoons of sea salt, one teaspoon pepper, a few bay leaves in a muslin bag. You must remove the bay leaves before serving.
Add three teaspoons of curry powder, half a teaspoon turmeric and half a teaspoon of cumin and a dash of cinnamon. Add half a cup of crushed mint and fresh parsley leaves.
 Place all of this into a large oven  casserole dish. Cover with three cups of water and a little squeezed juice of two tomatoes, a grated carrot and  a few pieces of sliced celery. Cook covered for forty minutes in a medium oven. Check if the vegetables are soft.
 Serve this on a bed of cooked brown rice. Add some raisins on top and half a cup of grated  coconut. You can use a dish of chutney on the side and a bowl of cut up green peppers in a little apple juice.  I  add a few sliced mushrooms that are sauteed in a little olive oil and sesame seeds. Looks great on top.   Enjoy.


I wash and cut up three cups of mushrooms,
One cup of sliced green onions,
One cup of thinly sliced onions,
 Three crushed cloves of garlic and two cups of cooked diced potatoes.
One cup of grated kohlrabi.

 Sauté the onions, garlic, green onions and mushrooms in olive oil. Use  vegetable salt, pepper ,a little garlic salt , a
grated kohlrabi and a little grated ginger. add the cooked potatoes When done let the filling cool.

Roll out filo dough and use a little oil to seal it. Mix the filling with a  cup of grated mozzarella cheese and half a cup of yogurt.  Roll carefully and seal. You can coat with a beaten egg to give a gloss and with a sprinkling of sesame seeds. Place on an oiled baking sheet and bake for twenty minutes in a hot oven.

 Serve with a green salad.

I love fresh mushrooms, but also keep the dried variety at home. They are quick to use and turn any dish into a gourmet's delight. Look at the website of . I found a great deal on information about all  different kinds  and food values of each.


 1   1/2  mushrooms. cleaned and sliced
2 tablespoons pulverized walnuts
i small chopped onion one teaspoon chopped red pepper.
  Fry onion until brown in olive oil on a low flame Add mushrooms, walnuts, red pepper,3/4 teaspoon salt and 1tsp sherry.  Fry gently and remove to a wooden board   Chop until creamed and add chili powder, just a little . Serve on a piece of matzo  or in a baked potato.

2  cups mushrooms
1 tablespoon olive oil. 2 cloves garlic
half a cup olive oil.
1 tablespoon lemon juice
2 tablespoon chopped parsley and a few mixed herbs.

Place the washed and drained mushrooms in a deep bowl. Heat the oil gradually and all the ingredients, mix well  Pour over to cover the mushrooms and cover. Refrigerate. I find this excellent with any meal. 

 I take two to three varieties and wash and chop well Remember to wash mushrooms is to wipe them , not soaking in water. Place them in an oven dish that has a lid. Take two chopped onions,three crushed cloves of garlic, 1/4 teaspoon salt and 1/4 teaspoon  pepper and two teaspoons of lemon juice and pour over the mushrooms

Wash the mushrooms and slice.   Add a cup of boiling water. Place the lid on the bowl and bake for twenty minutes , then remove the lid and grill for five minutes. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushrooms with two teaspoons of pine or crushed walnuts.

I love this over rice, quinoa or over mashed potatoes


3 cups mushrooms,3/4 cup Matzo crumbs i tablespoon grated onion and 1/2 cup cream or i thick yogurt  Salt  and pepper.  1/4 cup butter or olive oil.
Saute the mushrooms in butter or olive oil until soft. Add the matzo crumbs and seasoning, Simmer until browned . Place in a shallow buttered  dish and pour the yogurt or cream on top. Sprinkle twigs of thyme Pour a little milk on top and bake 350 fro 20 minutes. Serve over a pasta or cooked mashed pumpkin.  Enjoy 

Tuesday, August 20, 2013


Sunday, August 18, 2013


new year desserts.


At the end of the evening, when all the food has been consumed and guests have enjoyed conversation and a good time together, we serve the sweet ending. Please believe me, there is always space for the sweets things at the end of a meal. Even the people on a careful eating routine, will have something to taste and enjoy.

I use a large tray or glass plate. Doilies or individual cookie cups look good with the sweets in them
The best way is to set them out in rows,or in circles.

Use the following. Dates, good chocolates, nougat, almonds, halvah and marzipan, dried mango, small fruits like cherries or grapes. The grapes should be firm, red and white. I use nuts and dried raisins too. Baklava is a welcome sweet with a good coffee, and in season watermelon, Bulgarian cheese and arrack, is great.
Good toffees and candies always fit in anywhere………………

Strawberries, and small fruits in season, are a welcome addition to any candy plate

Dates. Wash and slit the dates and fill with pieces of marzipan that has been rolled in coconut.

Apricot and raisin clusters.
113g plain chocolate, 2 large tablespoons honey, 55grams chopped dried. apricots and 55 grams of seedless raisins.
Break chocolate into pieces and put into a bowl with the honey. Stand bowl over a saucepan of hot water. Stir the mixture. Add chopped apricots and raisins. Drop teaspoons of the mixture into small paper cups. Decorate with a small cherry or nut.

Chocolate Fingers.
See the recipes of 25th July 2009–

Chocolate truffles.
These are features in the column of 25th August 2008.

Date Balls
A favorite candy. Easy to make and you can freeze these and remove as needed.
Look at the article of 18th August 2008

I use slices of nougat and dip the ends in melted chocolate.

These can be served in squares in a paper cup.

Apricot and almond candies.
I soak twelve dried apricots in a little liquor overnight. Just enough to cover the apricots. Then I cut them tiny and mix with four tablespoons of crushed almonds and a little ginger. Roll into balls and coat with coconut.

Enjoy you sweet platter of delights with a good coffee or a well chilled glass of Recanatti dessert wine.

Have a sweet year. Love and Light Rona

Thursday, August 8, 2013

TEL AVIV When you choose a place to eat in Tel Aviv , try to go to LILIYOT. This is a delightful culinary experience, great food and KOSHER, creative presentations and an excellent menu featuring the Mediterranean way of eating

LILIYOT along with ELEM are rehabilitating youth at risk by training them to meet the kitchen's high standards. We live in a society where people like LILIYOT deserve recognition for that extra effort to help those who need a rung on the ladder to go up.
When you have some one you love at risk, it means the world to you, that there are caring and fair people around
So support places like this. You will love the place It is at 2 Dafna Street The Asia Building, Tel Aviv 03 6091331

Monday, July 29, 2013


Wednesday, July 24, 2013

photo (2).JPG


Thomas Edward Brown. 1830–1897
My Garden
A GARDEN is a lovesome thing, God wot!
  Rose plot,
  Fringed pool,
Fern'd grot—
  The veriest school
  Of peace; and yet the fool
Contends that God is not—
Not God! in gardens! when the eve is cool?
  Nay, but I have a sign;
  'Tis very sure God walks in mine.


Tuesday, July 23, 2013

Wednesday, July 17, 2013


Everyone has a favorite fruit salad. The fresh fruit salad of fruits in season, is healthy and easy to digest. I feel that it is ideal for a dessert, a quick alternative to cakes, healthy for breakfast and delightful with the addition of yogurt, ice creams, granita, and iced lollies.
Fruit salad does not have to be restricted to dessert, so use varied containers to serve. A bowl, glass fruit bowl, tall glasses, oval plate and even a flat plate with a little ice cream cup on it. This way it is comfortable and looks like a meal, dessert or fun treat. Sprinkle chocolate sprinkles, coconut, drizzle honey, maple syrup or puree of apple sauce with the choice of fruit presentation.

Cut up pieces of fruits in season. ,
This is a quick addition to yogurt, granola or simply alone. Eating fruit away from meals is excellent. You feel light and the natural sugar is easily digested. You can make it and take it for school and work lunch. Simply take a banana with. This can be cut in, before you eat. This way, nothing will go mushy or discolor.

HEALTH SALAD. This is fruit, cut up and blended with some sunflower seeds, pumpkin seeds, some flax seeds and raisins. Eat with buttermilk, yogurt or with soya milk.

This is made from cut up melon, watermelon and green grapes. Simply place in a bowl and add a cup of apple cider juice and mint leaves. Chill and serve in tall glass with some lemon ice on top. This is one I love with crackers and cheese. Yummy……………

Pomegranates, Granadillas Strawberries, Mangos, Kiwis, Persimmons, Berries Litchis and cherries.
These luscious fruits are great in fruit salad. Not just for color, style and taste, but for nutritional value. Do not overdo the amount you use. Use a base, like melon or honeydew, cut up apples or papaya.


1. Watermelon cubes, cut up Golden Delicious apples, one teaspoon Pine Kernels and half a cup of grape juice. Sprinkle pomegranate seeds on top. Looks cool and tastes good. You can freeze pomegranate seeds in a small container in the freezer.

2. Watermelon slices, grated Bulgarian cheese on this with a little apple cider juice, and a few mint leaves. Serve on a large plate with a fork and knife. Of course there are people who pour wines and liquors on all the fruit servings. I prefer to cook in a way that is suitable for everyone, kids, mothers to be, older folks and people who have dietary needs to consider

3. Ahead of time. If you are busy and need a head start, steam cubed apples the day before. Simply cut into small cubes and sprinkle a little lemon juice and cinnamon on them Steam and cool. Place in fridge. On the day you prepare the salad, put the apples in a bowl, add cut up washed apricots, two figs and some almond slithers. Add frozen fruit juice and mix all.

4. Figs and Goats cheese. Chill halved figs and sprinkle a few drops of balsamic vinegar on them. Grate goat's cheese on the top and serve on a wedge of melon. Use a large plate and you can decorate the plate with crushed halva.
5. Papaya
Melon in season or sponspek, oranges and cut up fruits of the season. Dice all and add orange juice. Stir and stand in the fridge with a cinnamon stick in it, Serve with an ice cream ball.

.6. If you are stuck with guests in five minutes, you can open a can of pears,, peaches or pineapples. Dice and place in the oven with a dash of butter, cinnamon and grill for three minutes. Serve with ice cream.


My late mother, Sonia, made this as a stand by for those who suffered from constipation, little kids and as a good dessert after a heavy meal.

TAKE FIVE of each of the following, dried prunes, dried apricots, dried figs and dried apples. Add half a cup of light and dried raisins. Wash well, drain and cook in three to four cups of water. Add half a teaspoon of cinnamon, two teaspoons pine kernels, one teaspoon of fresh ginger, or two or three crystallized ginger pieces. Cook on a low flame for twenty minutes. Chill and serve for breakfast, after a meal or when you need the benefits of this compote. It is great with cooked custard, pureed apples, yogurt or low fat cream.

8 STRAWBERRIES. Fresh strawberries are great culled, washed, drained and placed in a bowl with a few drops of balsamic vinegar sprinkled on them Chill and serve with mini meringues. For ultimate style sprinkle icing sugar on through a strainer.

9. FIGS.
Wash, dry and chill the figs. Split them in half, arrange on a platter and sprinkle arak on them.

10. NECTARINES, ORANGES, GRENADILLA PIPS AND DICED APPLES. You can serve this with mini marshmallows and yogurt.


Use a long stick Place pineapple, cut up plums, grapes, apples, peaches and whatever is in season. Blend three fruits with orange juice or an iced lollie and marinate in a shallow bowl until you serve them. Sprinkle with a little coconut

You can core apples, fill with a cut up apricot and fig, squeeze a few drops of lemon juice over the fruit, Place in an oven dish with two cups of fruit tea and cinnamon, bake in a medium oven until soft. Serve with mint leaves and cut up lemon grass.

We all have our favorites. Some people do not create dessert. They simply pu the fruit on the table. What ever works for your family, is what you do.

Thank you for the encouraging comments. I am interested in your ideas too.

Have a great week and enjoy the wonder of each day. Feel grateful for the calm we have and embrace the moment.

Share the joy of the day with those you love. Rona

Tuesday, July 16, 2013


Sunday, July 14, 2013


I like the idea of having a fridge full of vegetables and fruits. You can create two or three salads in thirty minutes and have a meal that simply needs additions of nuts, dried fruits and some quick extra nourishment ideas.

GREEN SALAD.  This is a basic  Go for lettuce, kale, spring onions, broccoli,  spinach leaves and some mint leaves. Wash, pat dry and arrange in a bowl. Make a dressing of  a red onion, juice of one lemon, salt , pepper, dried or fresh parsley and blend with two teaspoons of olive oil. Pour over and serve with crushed walnut or pecans on top and a few thinly sliced washed dried apricots or dried tomatoes.   You just need a few boiled eggs, olives, bred and butter and the meal is ready  Enjoy.

CABBAGE, CARROTS, KOHLRABI, APPLES OR PEARS.  Cut the cabbage very thinly. Use three cups of cabbage, two grated carrots, one grated kohlrabi   and two grated apples or three cubed pears.  Mix these  and arrange in a bowl. Then make a dressing of  juice of an orange ,juice of a lemon, three teaspoons techina sauce and two chopped dates. Blend all with a little olive oil and mix in and ,decorate with a few chopped almonds. Serve with  omelettes, quiche or with baked potatoes.

 BEETROOT, APPLES, KALE AND CABBAGE.   Grate three beets, two apples, chop a cup full of Kale leaves and two cups of cabbage. Mix all and dress with  one red onion, two teaspoons horse radish, called chrain, juice of a lemon, salt and pepper and sprinkle sunflower seeds all over the top. great salad with whole wheat bread,  humus, techina. olives and lebane.

Enjoy and remember cover the salads and leave in the fridge until you need them at the table.

 Love and light for happy meals  Rona

Enjoy fresh flowers, fresh foods and a charming ambiance when you eat meals. Remember to express GRATITUDE FOR THE ABUNDANCE WE HAVE. Say a blessing for the foods we are so lucky to enjoy, the homes that protect us and the families that give us love and support. Be thankful,be aware and spread the feeling of joy.   Love and light, Rona

Friday, June 21, 2013

This is a special person in my life. I admire her spirit and find her inspirational in her attitude to life.Love and light  to you always Osnat Osnat Zimmerman's photo.

Laugh, and the world laughs with you;
Weep, and you weep alone.
For the sad old earth must borrow its mirth,
But has trouble enough of its own.
Sing, and the hills will answer;
Sigh, it is lost on the air.
The echoes bound to a joyful sound,
But shrink from voicing care.
Rejoice, and men will seek you;
Grieve, and they turn and go.
They want full measure of all your pleasure,
But they do not need your woe.
Be glad, and your friends are many;
Be sad, and you lose them all.
There are none to decline your nectared wine,
But alone you must drink life's gall.
Feast, and your halls are crowded;
Fast, and the world goes by.
Succeed and give, and it helps you live,
But no man can help you die.
There is room in the halls of pleasure 
For a long and lordly train, 
But one by one we must all file on
Through the narrow aisles of pain.

                                   by Ella Wheeler Wilcox