SPROUTS

Discover the greatest gardening…sprouts. Many people live in cities, work all day and do not have the pleasure and joy of eating produce from their garden.
By the time the fruit and vegetables reach the table, they have lost their vitamins and life force. They are often sprayed with harmful pesticides and may even be genetically grown and are totally devitalized. They are often shipped and from places that do not match the season we are in. Try to eat what grows in the area you live in and what is in season. That is why we have guavas, grape fruit, oranges and lemons, at the start of winter, when we need extra Vitamin C. Then in summer we have watermelon and juicy fruits.

Sprouts are exciting, fresh , vitamin and mineral packed foods that can re energize tired bodies, give us great enzymes and proteins. You need five minutes a day for the chore and the reward is in a day or two later. Involve the kids and give them their individual jars and seeds they like to eat.. They are crispy, crunchy and packed with goodness and health.

Do not eat dry seeds. They are indigestible and harmful to the digestion and body. Raw chickpeas, kidney beans, lentils and beans may cause stomach cramps, a bloated feeling and can even be poisonous. Never eat sprouts of tomatoes, potatoes and kidney beans. You have to buy sprouts from reliable sources. They must not be for farming, sprayed and chemically treated. So buy sprouts they are labeled for human consumption. I recommend you to buy at good health stores. or a source you can trust.
Nobody needs to eat handfuls of sprouts. The trend to give you a salad with a cup of sprouts on top, drowning in a mayonnaise laden dressing is not wise. You can break a tooth, get indigestion and simply do not need parrot food on your lettuce. Use sprouts that are delicate, a small amount and preferably cooked, steamed and sautéed, after they are soaked. I have been a vegetarian for over forty years and still eat my almonds soaked in fresh water. That way they are energized and healthy, digestible and easy to eat. Try it.

WHAT SHOULD WE SPROUT?

Sprouts include beans, seeds, grains and nuts.


BEANS. These include adzuki, chickpeas, called garbanzos. These are used for hummus. Lentils , Chinese mung, kidney, butter and soya beans.
Chickpeas are delicious in hummus, stews, soups, casseroles and salads. You need to wash, soak for 6-8 hours and then cook them. When they are soft, after a long cooking time, you can mash them, blend them , and use for many dishes. Be careful in the blender. They get thick, so add a few tablespoons of water. They are great cooked, served with salt and pepper as a snack. Soya beans are very popular, as they can be made into dry chips and used when they are re soaked and cooked as a meat substitute. They make good stews, meatless bolognaise and mince for a dish with rice or potatoes. I find that soya beans are good when cooked for a long time. Lentils are very versatile and they are great in soups and sprouted for use in salads, omelets and in sandwiches. I steam them to soften a little. In stir fry, use them near the end. . Butter beans that are used in soups and for exotic salads must be soaked for 8- 10 hours, rinsed and cooked well. I make an exotic Mexican dish with butter beans that is great for outdoor eating as a cold salad. Recipe will follow.

SEEDS.
Sunflower is good to sprout, especially for smokers. A great alternative to chew seeds instead of another puff of a cigarette. They help older folks to sleep better as they have magnesium.
They can be added to breads, muffins and patties for meatless hamburgers. I soak them and roast them in the oven for a few minutes on a tray with olive oil and herbs,
and use them on salads for crunch and food value. Mustard seeds have a distinctive taste and need to be used fresh. They are good in stir fry. dishes. Broccoli must be bought from a reliable source and are good in salads and with vegetable dishes. Fenugreek has a mustardy taste and is good to soak and grow. They can be used for a drink if you have a bad cough. They reduce catarrh and help to ease swelling. Simply soak one teaspoon in a cup of boiling water for an hour. Then strain and use as a tea for sore throats or coughs. Sesame seeds are bitter when you sprout them, so skip them and eat as they are. I always use them in kiddies candies and as a base for cookies, in granola, for salads with sprouts and in muffins and banana breads. Pumpkin seeds have a leafy growth after four days of sprouting and are good in stir fry dishes and with cooked vegetables. Add at the end for a few minutes.
ALFALFA SEEDS, must not be eaten raw, unless you have bought them from a reliable source and they are untreated with chemicals. They must be fresh. .

GRAINS.
These include barley, rye, wheat, buckwheat, millet .yellow corn, spelt, berries and many more. The ones we use for sprouts are mainly barley, rye and buckwheat.

NUTS.
The nuts I use are almonds and peanuts. Remember that many people and children are allergic to peanuts, so do not use them liberally. I use ten to twelve almonds for a day or two at a time. Simply place in half a glass of water overnight and rinse the next day, peel and use as a snack or add to salads and in food dishes or sandwiches. Peanuts must be very fresh or they are hard to digest.

HOW DO I SPROUT THEM?
I use a simple method. Take clean jars. Make holes in the lid or use a plastic lid with holes. I use muslin, cheese cloth and tie it on the jar with an elastic band. It is easy to open and wash out and the spouts can breathe. The way for kids is a cereal bowl with a kitchen towel. Simply place in the cupboard and they can rinse the seeds out in a strainer and replace them in the bowl and cover. Do not use cotton wool as the seeds get caught in it. You can use blotting paper, as long as you wash it twice a day. So it is easy and fun.
See the drawing at the end of the article.

HOW TO USE AND EAT SPROUTS?
The rule is eat a little, better steamed or cooked and in stir fry dishes, soups and in salads. If they have an odor or seem fermented, toss into the ground. If you have sprouted lentils in the fridge, you can roast them in a little olive oil and nuts and add anywhere. Like sandwiches, salads and eggs.Sprouted lentils are great in soups. Just add at the end. and heat through. Chinese mung beans are great fried and mixed with vegetables. They look great with a baked potato and terrific in a pita with hummus and techina.They also make a great sandwich with eggs and cheese fillings.


RECIPES.
VEGETABLE SOUP.
Wash one and a half cups of brown and half a cup of orange lentils,Letb them stand in water for an hour or two. Rinse, and cook them in clean water until they are fairly soft. Put aside. Dice three carrots, two potatoes, two onions, one sweet potato, chopped parsley, spring onions, ( a clove or two of garlic) and a teaspoon of curry, salt and pepper, a few sliced fresh mushrooms and a whole peeled turnip. Add the lentils and cook this all on a medium flame Remove the turnip The soup will be tasty and nourishing. When you serve, mix through sprouted lentils and serve with a few sprouted lentils on top for a fresh look.

QUINOA AND SPROUTS.
Take one cup of quinoa and half a cup of wild rice. Wash, drain and cook with a little herb salt. Cook the rice first and put aside and then the quinoa, which cooks faster. Stir fry two cups of mung beans that you have previously sprouted. in a little olive oil, Mix them with diced red pepper, half a cup of parsley and a bit of oregano and two diced onions. When this is ready, mix with the quinoa and wild rice and serve with roasted sunflower seeds on top.

MEXICAN BEAN SALAD.
Soak three cups of butter beans for a few hours. Rinse and drain. Place in a pot of water to cover, with a teaspoon of salt and cook until soft. Drain. Make a sauce of one tablespoon curry powder, half a teaspoon of mustard and two chopped red peppers, three cloves of garlic, two teaspoons of honey and salt and pepper. Place this in a pot with two tablespoons of olive oil and one cup of tomato puree and two cups of crushed tomatoes and cook on a low flame for twenty minutes. Add the warm beans and cook for twenty minutes more. Serve with half a cup of sprouted lentils and a teaspoon of mustard seeds.
This salad can be eaten cold or hot.

FRESH SALAD WITH SPROUTS.
I love fresh sprouts mixed with vegetables and dried fruits. This is an easy one. Wash two cups of fresh spinach and chop crudely. Mix in some mint leaves and spring onions. Make a dressing with the following. Two tablespoons of dried cranberries, two tablespoons of light raisins, and two dried cut up apricots and two cut up dates. Place in a small bowl with one tablespoon of balsamic vinegar and half a cup of orange juice, or mandarin juice. Let it stand for a few hours. Mix with the spinach and herbs and serve with fresh sprouts on the top. You can grate a few tablespoons of feta on the salad. Looks crispy and fresh. Enjoy with herbed bread and butter mixed with sunflower seeds. .

THIS IS A DRAWING OF THE CONTAINERS FOR SPROUTING. HAVE FUN

TEA TIME FOUR O'CLOCK

TEA TIME…..FOUR O'CLOCK TEA.

We grew up with the lovely idea of tea at four. It was a British custom that families loved. It was a getting together of kids, friends, chats, swopping recipes and taking time to share a drink and lovely eats.

The idea is to take the trouble to make a decent cup of tea. Use good cups and saucers, a china teapot and loose leaves. We were taught to warm the teapot, warm the cups and serve tea that was strong and well brewed. Today the choice with tea bags, fruit teas, herb teas has changed habits. In a warm climate the iced teas are a hit, but no matter what, the cookies and cakes take special place.

There are scones, muffins, cookies, yeast cakes, date loaf and apple and cheese cake, biscuits and fruit cake and of course decadent chocolate cake. The following are a few of
my best and easy to make and even freeze..

DATE LOAF.
1 heaped cup of dates.
1/4 lb butter.
1 cup brown sugar.
1 rounded teaspoon Bicarbonate of soda.
1 1/2 cups boiling water.
Put all of this in a saucepan on a medium flame, stir and bring to the boil. Leave to stand until cool.
Add three cups of flour. If you uses brown flour , uses less. I add half a teaspoon ginger, half a teaspoon cinnamon and three to four Tablespoons of crushed walnuts and raisins.
Mix carefully and bake in loaf tins that are buttered and floured. Bake at 300 for fifty minutes.
I serve Date Loaf with butter and honey. It is excellent after a day or two. Cool well, before storing.

CRUMPETS.

Mix one egg, one cup flour, 1 heaped teaspoon baking powder, I dessertspoon honey, 2 teaspoons sugar, a pinch of salt and 3/4 cup of milk. Mix well and roll on a floured board. Pat 1/4 inch thickness and cut with a floured glass. Bake in medium oven floured board. Takes fifteen minutes.
I serve scones in a basket, with butter rolls, jams, honeys and cheese slices. They are excellent freshly baked. And can be part of a quick supper with fluffy omelets.

DROP SCONES.

2cups flour
1 tablespoon sugar
4 teaspoons baking powder, and a pinch of salt.
6Tablespoons butter.
One beaten egg.
One cup yogurt or milk.

Sift the dry ingredients. With your fingers you can work the butter in.
Stir in the egg and yogurt mixture. I use a buttered cookie pan and drop a heaped teaspoon of the mixture into each spot. Bake at 400 for ten to twelve minutes.
To serve place them in a basket with a linen serviette and have butter, jam, marmalade and honey on the side.

If you like a variation to this scone, add two teaspoons grated parmesan cheese and half a teaspoon dried parsley.

For a sweet version, grate the peel of an orange and add half a cup of soaked raisins, or two dried apricots and two dates and a dash of cinnamon to the mixture.

YOGURT MUFFINS.
175ml yogurt
3 cups self raising flour
1 cup sugar
1 cup oil
2 eggs
3 heaped teaspoon baking powder
Add 2 tablespoons crushed walnuts or pecans and a mashed cooked apple.
Mix all and place in muffin tins.
Bake 180. Twenty minutes. Enjoy.

Tea time can be the new style, mint tea, iced teas, fruit teas and a mix of snacks. It is popular to serve granola on top of yogurt with a tablespoon of honey. People like tea time to be food rather than cakes. You can make open sandwiches with cheese, tomatoes, cucumbers, lettuce, boiled eggs mashed with parsley and techina, cottage cheese mixed with herbs and chopped olives and even cottage mixed with dried fruits cut up and served with a few slices of melon and cut up pears. In the heat of summer, people like
Cold watermelon, melon slices served with bulghari cheese.

Make time to relax, so stop and listen to a friend, to share a cuppa and a story. '
Tea time is a ritual, but also a memory maker. The setting, the ambience, reflects the time, trouble and effort you put in to make it special.

Have a good week and love each day.
Rona

CARROTS

I have personally loved carrots all my life and feel the benefit has been great eyesight and loads of energy. The carrots have a high concentration of carotenoids , are rich in Vitamin A , C and K and potassium, beta-carotene antioxidants and fiber.
As children we were encouraged to eat raw carrots because it was believed they kept worms away. Do not overeat carrots, as they can cause carotene, yellowing of skin and eyes. Ask your Doctor about this.
Carrots are easy to enjoy raw. The idea is not to overdo eating them, all day. You need a carrot or two a day. Carrot juice is a "food" and you drink it slowly. The benefit of vegetable juices cannot be underestimated. When people need to boost energy levels and the immune system, vegetable juices are great. During chemotherapy and radiation treatments, the patients often feel awful. Their appetite and will to eat is affected. A small glass of fresh juice is beneficial and easily absorbed by the body in stress

CARROT JUICE.
Take one carrot, one beetroot, juice of an orange, two or three sticks of celery. Add half a glass of water or apple juice and blend. Drink this slowly.
If you go out with friends for a coffee date, try to skip caffeine and order a carrot juice instead. Drink it slowly and you will relax and enjoy a healthy drink.

CARROT AND VEGETABLE SALAD.
Take two carrots, two beetroot, one kohlrabi, one apple, one pear and a half glass of orange juice Grate all and mix with the juice, add two teaspoons of sunflower seeds and enjoy as a salad. I add some cottage cheese, grated parmesan cheese and olive oil .I have this with a slice of grain bread and it is a satisfying meal.


STEAMED CARROTS.

There are unique ways to eat steamed carrots with a meal or as an accompaniment to the main course I will give you quick and easy ideas, as carrots need very little dressing up.. Minted carrots. Wash, slice at an angle, steam, drain and place the carrots in a dish. Add half a cup of chopped mint that has been mixed with one tablespoon melted butter. Mix all. Heat through and serve.

Herbed carrots. Cut up four carrots in match stick style and lightly fry in olive oil and some fresh thyme and one tablespoon sunflower seeds . As I serve this I add a few chopped almonds. This is great as a vegetable, or served on a bowl of cous cous or rice. The contrast of color that carrot gives , is important with vegetables meals .


Carrots and garlic, leeks and brussel sprouts.

Take six carrots, wash, peel and slice them Cook and drain. Place them in an oven dish that has been oiled with olive oil. Arrange in circles with cut up garlic cloves in between and Brussels sprouts. Mix half a cup of grated cheese and two teaspoons of honey with olive oil and pour over . Bake in a medium oven for fifteen minutes. This looks different and goes well with a pasta.

Indian style Carrot dish.
Use six carrots. Wash and slice thinly. Steam until softened. I steam many vegetables, as it cuts the preparation time and loss of all the nutrients. I lightly fry the carrot slices in one tablespoon olive oil, one teaspoon cumin seeds, half a teaspoon mustard seeds and a dash of honey. When the seeds pop, you can add one teaspoon of freshly grated ginger { or prepared ginger} 1/4 teaspoon turmeric and two tablespoons of chopped onions. Lightly fry for five minutes. To serve I sprinkle with roasted sesame seeds and a few
raisins. Great over rice and even as a filling in a squash or hollowed zucchini.

Carrot Puree.
Sometimes you make a dish and feel you need a "gravy". Use this idea. Peel six carrots, cut into pieces and cook them for fifteen minutes. Add salt to the water. Strain and blend the purée. Add 1 teaspoon of butter. Reheat and serve over vegetables, spinach loaf or a quiche.

Cheese and Carrot Pie.
Eight carrots.. Peel and slice them and cook in lightly salted water.. Drain and place in an oven dish. Boil two cups of milk and remove from heat. Add 1 cup of grated cheese, a little salt and pepper and half a cup of crushed. Cornflakes. Stir this well and add 2 beaten eggs. Pour this over the carrots in the oven dish. Bake in a medium oven for twenty minutes.. To serve grate a little orange rind on this with finely cut up chives.

Carrot Cake.
This is the original Carrot Cake from the 50's. It was feature in the International Cook Book and we all ate it for years, as a cake or with a meal as a vegetable pie.

4-6 eggs. 3/4 lb (400grms} sugar. Grated lemon rind. 3/4 lb ground almonds. 1/2 lb {225grms} raw grated carrots.
2 teaspoons baking powder.
2 ozs flour.
Beat the egg yolks , sugar and lemon rind well and add the almonds and carrots.
Mix baking powder with the flour and add slowly. Fold the stiffly beaten egg whites lightly into the mixture and pour into a deep baking dish with a loose bottom. Bake in a low oven for one hour. You can decorate with lemon icing or brown sugar with a little cinnamon in. It. is better after a day or two..

Carrot salad with rainbowcolors
…
Wash and peel eight carrots. Slice into strips and boil in lightly salted water. Drain. Place these in alternate layers with two red and yellow peppers and two onions, cut into thin rings.
In a saucepan, bring the following to a boil. 250ml of water, 150ml white vinegar, 125ml.oil, 1 cup brown sugar, 2 teaspoons Worcester sauce. If you need the K stamp, use soya sauce or substitute with honey and a little molasses. . A teaspoon of mustard, a little salt and pepper. To this add two small packets of tomato soup. Boil this all to the boil for four minutes on a medium flame and pour it over hot ,on the carrot and vegetable mix. Let it stand to cool and then refrigerate. I sprinkle mint leaves on when I serve it
You can make this a day or two ahead of time.

Carrot Candies, called IMBERLACH.
My Mom used to make these for the Passover holidays. Many years ago there were very few cakes and cookies on the shelves for this holiday and I was always amazed by what our Moms produced.
Cook and mash about 11/2 pounds of carrots, that is about 750 grams. Add the following: 14ozs of brown sugar {400 grms}, one and a half teaspoons of ginger, {fresh if possible and use a little less} 5 ozs[145 grams} chopped blanched almonds. Cook all this for fifteen minutes until it is thick. Cook on a low flame and stir all the time. Add juice of two lemons. Mix well.. Sprinkle a board with sugar and pour the carrot mixture over it. Sprinkle sugar on top or some coconut. When the candy begins to harden, cut into
square or diamond shapes.

Enjoy carrot ideas and have a happy week. Let the kids have carrots sliced and ready for TV time, sports activities and even for the outing to a cinema and bus trips. It is so much better than spicy , salty highly treated snacks, loaded with additives, coloring and preservatives.

Today we have vegetables in hair shampoos, conditioners, body soaps and lotions. The newest cosmetics with carrots in them have creams that are delicate for the eye area, sun ta.n lotions, lip balms and face creams to moisturize, refresh and to treat the skin.


Go green, eat fresh carrots, enjoy yellow vegetables and choose the best of the season. Have a fresh and energy filled week
Love and light Rona

GRAINS, GRAINS, GRAINS

Grains are packed with energy, easy to prepare and suit all eating programs. They come from come from seeds and a fruit of cereal grasses and the value is according to the husk, but if they are stripped of the bran and germ, the outer husks, they are less nutritious. The variety is vast and includes Amaranth, Barley, Buckwheat, Bulgur, Couscous, Millet, Oats, Quinoa, Rye, Spelt, and corn.
Every culture group has a different way of preparing their grains and we are lucky that in this day and age we learn so much from each other.

Grains have good protein value and we are recommended to eat a few servings a day.
We will start with BULGUR.

TABOULI SALAD.
This is an easy and delightful starter to any meal. Good with humus, boiled eggs, salads and cheese platters.

1 cup bulgur.
1 cup chopped parsley leaves.
!/2 a cup chopped mint leaves.
2 chopped onions, 2 chopped tomatoes, 2 chopped cucumbers and one chopped red and
Yellow peppers. ( I do not use green peppers)
Half a cup of olive oil and half a cup of lemon juice, half a teaspoon salt and one crushed clove of garlic.
Mix the cup of bulgur with two cups of boiling water and the salt. Let it stand for thirty minutes. Drain and squeeze the liquid, Mix with the olive oil, lemon juice, salt and garlic., Allow to marinate for an hour. Add the rest before serving. Mix lightly and serve.

BULGAR CEREAL

Many of my senior friends love eating cereal for breakfast and this is so healthy.
1 cup bulgur
4 cups water.
Boil the water and stir in the bulgur.
Cook slowly on a low flame and when it is thickened, you can cover it. We eat it with cinnamon and honey, milk, soya or rice milk and recommend adding a few raisins and walnuts.

QUINOA.

Basic recipe. 1 cup quinoa and 2 cups water. Rinse and drain the quinoa. Place in a saucepan and bring to the boil. . Lower flame to a simmer and cover and cook until the liquid is absorbed. This will take 10 – 15 minutes. When done the grains look transparent.
Now you can dress it up and have fun. Most people like the quinoa with dressing, but I like it with honey and nuts. Here are a few ideas to go from basic to delightful.

Quinoa and curried vegetables.
Cook two cups of quinoa with 4 cups of water. Squeeze out the liquid.
In a sauce pan, use two tablespoons of olive oil to fry two onions, one red pepper, half a cup of green spring onions, two crushed cloves of garlic, the rind of an orange, two tablespoon dark raisin, a little salt and pepper. Mix in two teaspoons of curry powder. I add two cut up dried apricots or a few
Mango slices. When this is sautéed, you can add it to the cooked quinoa. Mix well and on a low flame cook it slowly. I add a little water if necessary. Serve this with little bowls of chutney, coconut, and crushed cashew nuts and cut up bananas, with squeezed orange juice to prevent discoloring.
The idea of dressing up the quinoa is to get the family slowly weaned with the idea of new grains. Later on they will eat them in a simple way.
When my kids were young six or seven, I once served an oat hamburger and my son looked up and said. "Mom, I can't eat this, I think I saw it move," They were introduced to better foods, with more value very slowly and without pressure. You have to be creative, patient and present an alternative food, with some things they already enjoy.


QUINOA salad.
This is a lovely cold salad. Take one cup of quinoa and two cups of boiling water and cook in the basic way. Rinse and drain. Now mix half a cup of pomegranate pips, two tablespoons light and dark raisins, six crushed walnuts, two teaspoons pine kernels, half a cup of chopped chives or chopped parsley and spring onions. Pour over one cup of vinaigrette salad dressing. Mix well and place in a colorful bowl with mint leaves and orange slices and serve.

Quinoa. Used as a base for quiche.
I cook the quinoa and lightly fry it in one tablespoon of olive oil. Then I press it into a pie dish and press it with my fingers and let it stand in the fridge for an hour. I make a filling for it. Mushrooms Filling. I fry two onions, one crushed garlic, two teaspoons pine kernels, two thinly sliced apples and two cups of cut up mushrooms, salt and black pepper. When this is lightly fried, I add one beaten egg. Fill the pie dish and bake it in
medium oven for 15 minutes. Serve with a sprinkling of parmesan cheese,

Quinoa with a tang.
I love using the cooked quinoa for an exotic dish. Try this. Lightly fry two crushed clove of garlic, one teaspoons grated ginger, 1 tablespoon light soya sauce, cut up green onions, one grated carrot, one red pepper sliced thinly and very tiny cubes of kohlrabi. Add salt, pepper, fresh parsley, salt and pepper. I add a cup of cut up
Pineapple (optional) and serve this on the quinoa.

Have fun with the new and innovative, but please remember that you cannot change the family habits in a week. If you are trying to use alternative and healthier eating, just do it slowly. Nobody likes to be told how we can change them, make them feel healthier and improve their digestion in a day. When I was in the pharmacy, we sold hundreds of laxatives to many young people. Perhaps it was the cigarettes, sugar they consumed, unavailability of restrooms when they needed them, bad eating habits or simply constipation. But I was shocked and began to ask them what they ate in the morning and how much liquid they drank in the morning hours. It seemed that the general intake was caffeine and sugar. Today thirty years later there is awareness; re harm of excessive caffeine, sugar and bad habits. Please be gentle with change and the new……………have the favorites there too and slowly they will try and then choose the better option. Have a sweet year and lots of fun dreaming up all your resolutions.

I enjoy your comments and welcome questions of anything you specifically want to read about. Love and light Rona

GIFTS AND CELEBRATIONS

Gifts and tokens that express our feelings are part of our lives. There are many reasons to give a gift. It can be thank you, congratulations for an event or graduation, promotion, winning a game, academic success and more…………..the gesture of giving, sharing and taking time to create the gift, is special for the giver and the person who receives it. It has the power to say, I care and I thought about you and I wish you good tidings.

The value is not what you spent, it is the effort and thought.
Today there are so many solutions that you do not always have to spend time selecting, wrapping and delivering the gift. There are wish cards, vouchers, subscriptions for theatre, magazines, DVDs and home delivery of foods and flowers. Imagine receiving a voucher that allows you to order your flowers when you need them, pizza for a rushed dinner and a coffee coupon that just deducts the coffee from the card. So convenient. The one thing you have to do is remember the dates and events.

Let us start at the beginning. Buy a perpetual Birthday book. This will be a personal record of all the birthdays and anniversaries you need to remember. I use a yearly calendar for the festivals, graduations. Wedding and forthcoming events.

Have a drawer that has cards, colored pens, string, bows, cellophane paper, tissue and gift wrap. Brown paper is useful, few stickers and silk flowers. Buy plain cards and envelopes and the children can create their own cards,

There are standard gifts that work for all occasion. Chocolate is a favorite. It says I love you, sorry, thanks; this is something you like .You know it will not go into the exchange basket. I would not like to live on a planet that does not have chocolate.
Buy brands you know and check the ingredients and date of expiry. Read the ingredients and look for real cocoa and oils, not foreign substitutes and weird sounding preservatives, coloring matter and odd additives.

Being Sane and sensible, I like books, practical stationery, office equipment, music recordings, DVDs and subscriptions to good magazines. The National Geographic is a timeless and great gift. The standard of photography and informative articles fascinate all age groups. I personally love candles, natural fragrances and crystals. These elements give the home a relaxed and warm atmosphere.

Age is a determining factor. Young children like noisy toys, action and games their friends have.
Later you can give them good, long lasting wooden toys, Teenagers like music and the trendy things they see on friends. Designer labels and high fashion items. There is a need to go through this stage,. They would love a voucher at a good coffee house, or a record at a music store.

Our parents and grand parents always say they need nothing, they have everything.
Surprise them with a voucher for a florist that delivers flowers every two weeks or when they call, a gift voucher for a good restaurant, a subscription for a movie house in the area, , a massage , a week end at a spa or boutique hotel and last and not least The Opera House, the theatre with a box of chocolate and a driver to take them there. For people who need a hobby, a few bonsai trees or a small herb garden could provide hours of pleasure. An orchid might be the gift they never bought for themselves.

People, who led busy lives earning a living and bringing up families, might not have time to share their stories with you. Give them an easy tape recorder that they can chat into and it will be a treasure for the family for ever.

I hope you are spoilt this holiday, with love, hugs and gifts. Remember that many people never receive a gift. So if the guy who collects the garbage, the gardener, the lady at the post office, the clerk at the bank , or the street sweeper has made your life easier, a small gift , a pop in with a plate of home made cookies, will give them pleasure.
Have a week of good days, fun re unions, time to relax , smile and give thanks for where you are, who you are and what we have that makes life easier and more enjoyable.

Love and light Rona


P.S.If you would like to support projects that help others, when you purchase there, call me or email me .

LEFT OVERS AND CARING ABOUT OUR ENVIRONMENT

We all have occasions when we cook too much and there are left overs. Nobody wants to throw it out, but there is a problem. If you carelessly toss it into the fridge, it sits for two days and then looks at you. Most men will not eat left overs. Perhaps I am wrong, but tell me if you have ever seen a guy take out those little dishes from all the corners in the fridge and eat them?

I feel if it is worth re cycling, do it properly. First cool the food and cover it. Then place it in the fridge with a see through dish. Keep it covered. Pyrex is the best. Little covered up parcels are just there in transit to the bin. If I have a great deal of rice over, I freeze it. If it is vegetables, I turn it into a soup. If it is salad, with dressing, use it as a snack, because it does not last for the next day. If you prepare the salad without dressings and you do not add tomatoes, it is easier to keep.
When you throw out breads, crackers, crumbs and dry foods, pass them to the birds and animals outside. There are many ways to re cycle food and salad greens.

Keep the foods in the fridge in appropriate containers. Cheese wrapped and in a dish, vegetables and herbs in paper and dairy products on a shelf where you can read the date of expiry. Store cottage and cream cheese, humus salads. techina and dips in well closed containers.

A bit of ground coffee in a glass or little dish will absorb odors. Some bicarbonate of soda in water is a good cleaner and the glass can be wiped with vinegar. It gives the fridge a sparkling look. Keep the fridge well lit. Makes everything look more appetizing. Endeavour to teach everyone that sauces, jams and condiments, all need a clean spoon. With some effort, the products will not spoil. Nothing like opening the humus and seeing a dab of salad in it. Keep bottles well closed. Have good containers for olives and cucumbers. Do not leave a thing in a tin that has been opened.. Transfer the food to a covered dish

Try to cook the correct amount of staples. Check pastas for amounts. .When you make soups, stews, quiches and pies, you can freeze the extra, when cooled properly. Label everything in the freezer. Do not hoard heaps of frozen vegetables. Rather buy fresh, what is in season and locally grown.
Many people keep coffee, chocolates, halvah, flour, coconut, dried fruit and relishes, sauces and fruit in the fridge during hot days.
Remember to recycle the ice trays regularly. You can toss the ice on the plants or let it melt and use as water for flowers. It is fun to freeze ice cubes with mint leaves and add it to a jug of water. Looks lovely and tastes good. Toss a few slices of cut lemon and it looks terrific. Always use glass to store water in the fridge. I use empty wine bottles with lids. Much better than plastic.


Lastly remember to have a shopping list that enables you to buy carefully and wisely. Do not fall for the three for the price of one. Generally you do not need three……….. check the date of expiry and then decide. My grand son was with me once and I bought chocolate on the special and as I was checking the date, he piped up," Grand ma do not worry about the date, the three of us will eat them immediately. "

Rotate the dairy in the fridge. So this is about left overs and now I wish you to sit down and make a cup of tea and relax. Make a careful shopping list and remember to add cleaners for the kettle (vinegar) silver cleaners ,the kitchen counters, the ends of taps and drain holders, and cleaners for the kitchen bin.

Always have kitchen wipes handy for spills, absorbent towels for liquid mess, clean sponges to wash dishes, handy brushes for cleaning plates and gloves And for your precious hands. a hand cream is the final accessory for you. ……Housework is a chore and needs to be done. Do not see it as a bother, rather as a privilege that you can create a happy, clean and pleasant environment in your home for the family you love.

Feel happy that you can do all of this and sit down and smile.
Nothing in the world is as good as knowing that each day you are doing your best with an attitude that is happy and needs no reward. It is called unconditional loving and caring.
I think the greatest tribute is a kid coming home ,runs in and yells "Ma are you home?"
He knows where the cold water is , the popcorn and the lunch, you being there just makes it so much better.

Love who you are, know what you are worth and above all, appreciate the moment of now.

Have a great week………………………………………………………love and light Rona

P.S. Thanks for your interest. Coming soon, articles on carrots, cabbages, cucumbers, quinoa, grains and corn.

.HAPPY NEW YEAR ROSH HASHANAH

.HAPPY NEW YEAR ROSH HASHANAH Festivals and celebrations that bring us all together are the best time of the Year.
I always feel there are some people who cannot wait to create the invitations, the gifts and meals, the décor and the extra little thousand details that make it all special and unforgettable. If you find all the planning too much, do not despair, just modify it all, let it be easier with the same love thrown into it, but scaled down to the size that you can cope with.

I like a color scheme and choose the tablecloth and serviettes, plates and glasses to have a connection to the New Year. I place little surprises at each child's place and they love the colorful cards and wrapped up gifts

Welcome the New Year with apples and honey When people walk in serve a slice of apple and honey. I arrange it on a tray with raisins, a bowl of pomegranate pips, nuts, apple jam and fresh dates.

If you have many children, place little dishes on the table with fun things in them. Tiny candies, chocolates and pecans and walnuts. Some kids nibble rather than eat…

Make the meal simple with the favorites of everyone. Not easy , but try, Kids like what they recognize and old folks like easy to eat foods. Do not experiment with way out nouvelle cuisine; just make tasty dishes that go with the holiday. I will give you a list of ideas.
The dessert should be ready and the dishes can be prepared on a tray that has serviettes, spoons and scrumptious goodies on it. Then you can sit down as everyone does a serve yourself tea, coffee and cake dessert.


MENU.
Drinks. Water, juices, iced tea. Chilled grape juice and wines to celebrate the New Year.
Starters. In homes where people eat meat and fish, herring, liver, fish balls are served. We replace them with boiled eggs, asparagus, artichoke hearts, cut up vegetables, cherry tomatoes, fresh and pickled cucumbers and olives. You can have a fresh green salad and a good dressing. Sprinkle pecans and walnuts on this. Cheeses can be prepared as slices, cubes and even grilled haloumi, cheeses marinated in olive oils, spreads and dips make a great start.

Have a few assorted challah s and rice crackers (for gluten free diets) whole wheat bread and some rye crackers.

Soup. I find this fills everyone up, but a vegetable soup is the best.

Main course. I will refrain from telling you what to make, as everyone has their favorites. Here are a few ideas.
…
Lentil loaf, Stir fry vegetables, Broccoli and Mushroom quiche, Onion Pie and tzimmes
We always include beets, red cabbage, roast potatoes, carrots, rice, quinoa and beans.


Rice. Cook plain brown or white rice. I make two sauces and let people choose. You place them on the large platter with the rice. One is sweet. Lightly fry two onions, 2 teaspoons pine kernels, two thinly sliced apricots and two teaspoons sliced almonds
And chopped walnuts.and a little turmeric. The other one is a savory one .Lightly fry two cloves, of garlic, chopped onion, cut up spring onions, one grated carrot and ten to twelve mushrooms. Add salt ,pepper and parsley. You will find people choose what the want and the left over rice is ready for the next day. You can turn it into a pudding by adding honey, cinnamon, cream or butter, or two yogurts and bake it in the oven. Serve with ice cream or chocolate sauce.
Use left over rice to make stuffed peppers with nuts and herbs.


Roast potatoes. I bake or boil washed potatoes the day before. I cut them up and roast them with the peels, with olive oil, rosemary, salt and pepper. Kids love these. The others can
. be made into a quick potato salad. I make a salad dressing of two tablespoons olive oil, herb salt, black pepper, chopped fresh parsley, a teaspoon of prepared mustard, a teaspoon of honey and two tablespoons of sunflower seeds. This dressing is healthy and delicious.
Cabbage. Cut red cabbage thinly and lightly fry in a pan with 2 diced onions. until the cabbage wilts. Add two peeled and diced apples, half a cup of raisins, half a cup of brown vinegar, 2 teaspoons salt and two tablespoons sugar. Add a little water or orange juice. Cover and simmer on a low flame for twenty minutes. When the cabbage is tender, add 1/4 cup of red wine and heat through. Excellent with any main dish.

Baked cherry tomatoes and onions. I use three cups of cherry tomatoes, one cup of baby onions cut in thin slices, ten cloves of garlic. Arrange in an oven dish and sprinkle two tablespoons olive oil, a little coarse salt and black pepper. Bake for ten minutes. Fabulous with any dish. I prick the tomatoes before I bake them If you have any left over, blend and use as a spread on toast or with a baked potato.

Green beans. This is another vegetable that is traditional to serve with a Rosh Hashanah meal. I use fresh beans and cut them in half and steam them until they wilt. I add a dressing of two teaspoons olive oil, two teaspoons roasted sesame seeds, chopped clove of garlic
thinly sliced yellow pepper. I add this to the beans and warm through.


The idea of this meal is to combine foods with the traditional symbols of the New Year

Vegetable platter. I steam washed pieces of broccoli, cauliflower and sweet potatoes. I do these separately. It is a lot of work, but do this the day before. Cool and store.
Slice zucchini into shapes of a cigar and steam lightly. Use a dressing of olive oil,
Chutney and balsamic vinegar
Arrange all the vegetables on an oven dish and bake for ten minutes. Sprinkle olive oil on everything The idea is to prepare ahead and assemble with no effort. You can sprinkle finely cut up chives on this and serve on a large tray.

Dessert. Traditionally we have honey cake, compote of prunes, raisins, cinnamon ,nut cookies, apple and cinnamon kugel, a never ending of delights. Being sane and sensible , I know there. Is ,hardly place for more after a large meal. I like a bowl of assorted ices, tofu ice creams, chocolate and carob sauces, pureed apple sauce and chocolates for the kids. I prepare a fresh fruit salad of fruits in season. I use steamed peeled and cut up apples. They are made a day or two before and you can add them to the compote or fresh fruit salad. They do not spoil and make life easier. Left over apples can be made into pudding or apple pie. With the tea tray ready, sit down and relax.


I wish you all the joy of renewal, dreams to start a New Year, Re unions that are full of love and caring and most of all Health and Happy days. Love and light Rona

BEETS ...BEETROOT

I love this versatile vegetable. It is healthy , has great color and makes a good salad. The iron from beets is good for us. It can be eaten raw, steamed , pickled, baked and cooked.

You can cook it ahead to use within 2-3 days. I do not let it lie in the fridge for longer than that, unless it has been turned into a pickle or cooked dish.




FRESH BEETROOT SALAD.


Take 4 raw beets.
4 celery stalks
2 Tablespoons of chopped parsley.
2 grated carrots.
1/4 small cabbage.
Lettuce
Olive oil.
Salad dressing.
Wash and grate the beets. Cut the celery; grate the carrots, cut cabbage fine. Marinate it all in a salad dressing. Make a quick French one. Use olive oil, a little balsamic vinegar and salt and pepper and cut up a few mint leaves. Wash and arrange the lettuce on a large plate, place the salad on it and decorate with the nuts and salad dressing.

HEALTH BEET SALAD.
. This is a quick meal , filling and full of good health It has iron that is good for us too..
Grate two beetroots, two carrots, two apples, one peeled kohlrabi, one pear(if you have one. Add 1/4 cup of orange juice.
Mix this with three tablespoons of sunflower seeds, salt , pepper, 1 tablespoon olive oil, five chopped mint leaves and five or six chopped walnuts. Place the salad in a pretty dish
Serve with cottage cheese on the side and with toasted bread.

If you are going to work, you can make this beetroot salad, without the orange juice. .
Instead add two teaspoons techina. Take a few cubes of cheese with you and some healthy crackers. This is a satisfying and filling meal

PICKLED BEETROOTS.

I make this so often and it lasts for a week in the fridge. When you want an extra for a quick meal, this works.
Six to seven medium beetroots.]
2 thinly sliced onions.
1 teaspoon salt.
1 cup vinegar.
4 tablespoons brown sugar.
Some peppercorns and two bay leaves.
2 Tablespoons prepared chrain (pickled horseradish)
1/2 teaspoon mustard seeds.
1/2 teaspoon parsley.
Cook the beetroot in their skins. The skins will come off easily.
Slice the beetroots.
Place the onions, salt, vinegar, peppercorns, bay leaves and horseradish in a pot and bring to the boil on a medium flame
Then add the mustard seeds and parsley .
Pour this over the beetroots. Place in the fridge when cool.
I place this in two or three bottles, cool and close well.


QUICK BORSCHT OR BEETROOT SOUP


This is terrific in a cold glass on a hot day or as a cold soup to start the meal.
8 beetroot
2 Tablepoons brown sugar, or half honey and sugar.
250ml sour cream.
3 litres water.
2 teaspoons salt.
1/2 cup lemon juice.

Wash and cook the beets in water, until soft. Peel the beets and strain the water. Liquidize the beets with some of the water. Add sugar and lemon juice. The consistency should be thick. Serve cold. Add a spoon of sour cream to each plate and a sprig of fennel or cut up chives. A few boiled baby potatoes are great to serve with the soup.

BAKED BEETS.

Wash and cook six beets in water. Rinse and remove skins. Cut into large wedges. Place in an oven dish. Pour over olive oil, pepper, salt and sesame seeds. Bake for twenty minutes in medium oven. This is ideal with rice, pasta, with mushrooms, vegetables, or cut into hot potato salad.




LASTLY…..QUICK AND EASY
For a quick healthy salad, boil four beets, Skin , dice into cubes. Place in a bowl and add

Vinaigrette dressing, sprinkle sunflower seeds and a few chopped walnuts. Enjoy

MUSHROOMS

Mushrooms are one of my favorite treats. They are a culinary delight and have good food value. They are so easy to prepare and look fabulous cooked or raw. You can use them in stews, grill, steam, bake and fry them Mushrooms add flavor to soups, vegetable quiches, vegetable dishes and are terrific pickled and marinated.

Buy mushrooms from reliable sources. Wash carefully. Do not stand in water. This spoils the flavor. Just rinse and wipe with a wet cloth. If you do not use them immediately, sprinkle them with a little lemon juice. If the stalks are stringy and tough, just remove them and use the stalks for a soup base.
Today we are able to buy all kinds of mushrooms and you will have fun choosing a portabella for a grill, button mushrooms to marinate or bake, exotic mushrooms for delicate cooking and raw ones that are safe to eat.

The dried mushrooms are a boon and you will enjoy having them at home for unexpected meals. We have a company here Tekoa Mushroom Farm, that has amazing mushrooms and it is a pleasure to go into a supermarket and see the variety we can choose from daily.

MUSHROOM SPREAD.

4 oz button mushrooms, cleaned and sliced.
1/2 oz walnuts .pulverized in the blender.
Half a teaspoon of chopped red pepper.
One small chopped onion.
Fry onion until brown in one tablespoon olive oil
Add mushrooms, walnuts, red pepper, 3/4 teaspoon salt and 1 tsp sherry.
Fry gently for 7 minutes Remove to wooden board.
Chop until creamed. Add chili powder. Chill and serve on toast.

ץ
MARINATED MUSHROOMS.
1 LB Mushrooms
1 tablespoon olive oil
2 cloves garlic
Half a cup olive oil
1 tablespoon lemon juice
2 tablespoons chopped parsley and half a teaspoon mixed herbs.

Place the washed and drained mushrooms in a deep bowl.
Heat the oil gradually and add all the ingredients. Mix well. Pour over the mushrooms and cover.
Refrigerate. When I have mixed it all gently, I place it in a jar and close it carefully. This is a good addition to a meal and excellent to use as a base for a salad.



PEPPER MARINATED MUSHROOMS.

1 lb Mushrooms. Wash and slice. Boil for three minutes in a little salted water.
Strain and cool. Take 4 Tablespoons of olive oil, 3 Tablespoons of lemon juice, 4 crushed garlic, half a teaspoon black pepper, quarter teaspoon salt, and mix all well. Add to mushrooms. Marinate 48 hours. Serve on buttered rye bread. This will keep fresh for 8 days in the fridge.


GRILLED MUSHROOMS

I like to bake mushrooms in the oven. Take two cups of washed and sliced mushrooms. Place them is a dish suitable for baking in the ovenץ
ןTake two chopped onions, three cloves of crushed garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper and two teaspoons of lemon juice and pour over the mushrooms. Add one cup of boiling water. Put the lid on and bake in a medium oven for twenty minutes, remove the lid and grill for five minutes.. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushroom with two teaspoons of pine nuts.
This dish can be served on rice, a baked potato or on quinoa. This is an excellent filling for omelets and with a tofu dish.


MUSHROOMS BAKED IN CREAM.

1 lb mushrooms
1/4 cup of butter or olive oil.
3/4 cup of bread crumbs. Here I use crushed corn flakes.
1 tablespoon grated onion.
1/2 cup cream or 1 cup of thick yogurt.
Salt and pepper

Wash, drain and slice the mushrooms. Sauté in butter or olive oil until soft. Add crumbs and and seasoning. Simmer until browned. Place in buttered shallow dish and pour the cream or yogurt on top. Sprinkle a sprig of thyme. Pour a little milk on top and bake at 350 f for 20 minutes. Serve this over a pasta or cooked mashed pumpkin. Enjoy.

MUSHROOM CURRY.

This is a spicy dish and a great one to serve with chutney, cut up banana sprinkled with lemon juice, raisins and coconut of the side.

3 cups of fresh washed and drained mushrooms. If large, slice them.
2 medium size onions.
3 medium size tomatoes.
1 yellow pepper.
6 small potatoes. 2 sweet potatoes.
1 tablespoon lemon juice.
1 dessertspoon curry powder.
Salt to taste.
1 teaspoon of grated ginger. If you do not have fresh ginger, soak the crystallized type in a little water and chop into little pieces
1 small chili. This is optional.

Wash, drain and cut up the mushrooms. Wash and peel the potatoes and sweet potatoes into cubes. Heat olive oil in a saucepan and fry the onions, ginger and yellow pepper that is chopped up. Allow to sizzle for a minute and then add the mushrooms, potatoes and chopped tomatoes. Mix well. Let it all cook on medium heat for twenty minutes. Check if potatoes' are soft. Add curry powder and lemon juice and simmer for 10 minutes more. Pour in half a cup of peas or cut up green onions. Stir through…and serve piping hot with rice.

Have a great time being creative in the world of food delights. Do not worry if there are mushrooms left over,. Just chop or place in blender and use as a spread.
Let all good things mushroom in your life.
Love and light. RONA