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Monthly Gourmet Dinners Place: The Rice House; Jerusalem Thursday, 7:00 PM Next Dinner: Call for Schedule Cost: 90 NIS
Once monthly gourmet macrobiotic dinners are now held at our new home in Jerusalem--the only macrobiotic restaurant in Israel. Please join us for a joyous nutritious meal with like minded people enjoying a fun filled social and culinary treat.	Our 15th gourmet dinner was filled with many new faces. The energy was wonderful, the food was scrumptious, the conversation was lively, and the appetizer knocked everyone's socks off. March 11, 2008 Menu Appetizer: Keren's Sweet Potato Cakes with Tofu Sour Cream Topping Soup: Brittany Broth Served with Pita Croutons Grain: Brown, Basmati and Teff Entree: Fish Millet Croquettes Bean: Basil Bean Bowl Vegetable: Glazed Sweet Potato Chunks Vegetable: Kohlrabi with Pea Sauce Salad: Cucumber Sesame Salad Dessert: Chestnut Cream Stuffed Apples Beverage: Roasted Barley Tea
Sweet Potato Cakes with Tofu Sour Cream Topping
Brittany Broth Served with Pita Croutons
Fish Millet Croquettes
Basil Bean Bowl
Glazed Sweet Potato Chunks
Kohlrabi with Pea Sauce
Cucumber Sesame Salad
Chestnut Cream Stuffed Apples
Ingredients
Sweet Potato Cakes: http://www.asianfood-recipes.com/ Serves: 12 small cakes 250 grams (9 oz) peeled and diced white sweet potato 180 ml (6 oz) water 3 tablespoons water Sweetener 2 teaspoons powdered agar-agar Boil sweet potato in a saucepan of lightly salted water for 10 minutes or until tender. Drain well and mash until smooth, pushing mashed sweet potato through a sieve to remove tough fibers. Set aside. Heat water and sweetener in a medium saucepan over high heat and bring to the boil. Remove from heat, add agar agar and stir until dissolved. Place sweet potatoes in a medium bowl and gradually stir in agar-agar mixture, combining until smooth. Drop spoonfuls of the mixture into a greased shallow 20 cm square serving plate and smooth the top. Refrigerator for 3 hours or until firm. White Bean Basil Salad 4 Servings 1 one-inch piece of kombu 1 cup dried white beans 3 cups water 1 bunch watercress, blanched until bright green 2-3 celery stalks, diced Pesto Bean Sauce ½ cup tofu mayo (see recipe under “Spreads’) 2 cloves garlic, minced 1 cup loosely packed fresh basil 1 teaspoon white miso ¼ cup pine nuts or walnuts 1 Tablespoon umeboshi vinegar 1 teaspoon brown rice syrup Place kombu in a pot, top with beans and water and boil, uncovered, over high heat about 10 minutes. Cover reduce heat, and simmer over low heat until beans are tender, about 45 minutes. Do not season. Dice blanched watercress and toss together with the beans and celery. Combine all pesto ingredients in a food processor and process until smooth. Transfer to a small bowl, cover and chill completely. About 1 hour before serving, whisk the pesto to loosen it and toss gently into the salad. Transfer to a serving bowl, cover ad chill about 30 minutes before serving. Optional: Lightly warm the dressing and toss it with freshly cooked beans just before serving.	Brittany Broth with Pita Croutons: Serves 6 to 8. http://www.cookingcache.com/seafood/ brittanymixedfishsoup.shtml 3 lb mixed, cleaned flounder, mackerel, cod, and/or haddock fish 2 medium bay leaves 2 large onions, sliced thinly 1 tsp dried thyme 1 large clove garlic, crushed 1/2 tsp dried marjoram 3 tsp oil 4 sprigs parsley 6 med kohlrabi, peeled, cut in ¼" pieces 2 tsp salt 10 c water Croutons: Olive oil, thyme, salt, pita Sauté onions and garlic in heated oil in a large kettle until tender. Add kohlrabi, water, bay leaves, thyme marjoram, parsley, and salt. Bring to a boil. Add fish cut fish into chunks of equal size. and lower heat to moderate. Cook, covered, about 25 minutes, until fish and kohlrabi are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and kohlrabi separately on a platter. Kohlrabi with Pea Sauce http://www.asianfood-recipes.com/ 300g (= 0.66 pounds or 10 oz) diced cauliflower 100g (= ¼ pound or 3½ oz.) peas, blended till smooth Seasoning: Oil Dash of salt and sweetener Dice the kohlrabi, wash and drain. Boil the kohlrabi till soft. Remove and drain. Stir-fry the kohlrabi in oil. Remove and set aside. Blend the peas with a little water, salt and sweetener. Cook the pea mixture till thick. Pour the sauce onto the kohlrabi and serve. Glazed Sweet Potato Chunks 4 Servings http://www.asianfood-recipes.com/ 300g (=0.66 pounds or 10 oz) sweet potatoes, washed 1 tablespoon oil 4 teaspoons mirin 1 teaspoon rice wine vinegar 1 teaspoon soy sauce 2 teaspoons rice syrup 1 teaspoon black sesame seeds, garnish Place whole sweet potatoes in a medium pan of water. Bring to a boil then reduce heat to medium and cook for 15 minutes or until tender when pierced with a fork. Drain and cool. Peel the potatoes thickly with a knife, removing skin and about 2 mm of flesh. Cut into bite-sized pieces. Heat oil in a frying pan over medium heat. Add sweet potatoes and fry for 3-4 minutes or until surface just starts to color. Add mirin, vinegar, soy sauce and rice syrup, then cook for 1 minute until liquid is reduced and starts to form a light caramel glaze around the surface of the potato. Remove from heat, sprinkle with sesame seeds and serve.
Cucumber Sesame Salad: Courtesy of Dorcas Gerace 6 servings 2 cucumbers 2 large carrots 1 bunch of radishes ½ cup white sesame seeds, lightly toasted 2 TB olive oil, heated and cooled 1 TB lemon juice Salt to taste Wash and lightly seed the cucumbers, and cut them into rounds. Finely grate enough carrots and radishes to measure one cup of each. Mix carrots, radishes, cucmbers, olive oil, fresh lemon juice and salt to taste. Dressing ½ c sesame seeds, lightly toasted 1 c water 4 tsp. fresh lemon juice l tsp. rice malt l tsp. onion powder ½ tsp white miso Opt: Dill- Celery-, Caraway seed...go easy not to overwhelm ½ to 1 slice sourdough bread, opt, to thicken. Blend the sesame seeds into a powder in a suribachi. Add the water and blend till smooth. Add the rest of the ingredients. If you have too much water or you think you would like to use the bread to thicken, you can add as much as you would like.	Chestnut Cream Stuffed Apples: 6-8 Servings 1 pound fresh chestnuts ¼ cup amasake 1/3 cup apple juice 6 Tablespoon brown rice syrup Generous pinch ea. cinnamon & nutmeg 1/3 cup currents 6-8 Granny Smith apples Juice of 1 lemon 1/3 cup mirin 1 cinnamon stick Preheat oven to 350 ° F (175 ° C). Lightly oil a 13 x 9 inch baking dish. In a food processor, purée chestnuts, amasake, apple juice, 4 Tablespoons of rice syrup, cinnamon and nutmeg. Fold in currants. Core the apples and using a spoon, , scoop out the insides, leaving a ½ inch thick shell to stuff. Mince apple pulp and mix into chestnut mixture along the lemon juice. Fill the apple shells with chestnut mixture and arrange in the prepared baking dish. Pour mirin and remaining rice syrup over the apples. Place a cinnamon stick in the baking dish. Bake 30-40 minutes, basting occasionally with the cooking juices until the apples are tender. Place apples on a serving platter. Spoon any remained cooking juices over the apples. Serve warm.

Tu B'Shvat Gathering

Place: Ma'aleh Adummim

Sunday, February 4, 2007, 3:00 - 8:00 PM

Cost: None

View From Shulamit's House

The Jerusalem Area Macrobiotics Tu B'Shvat gathering was enjoyed by all attendees. It was a small group but the energy was great. Ginat lectured on nine star ki, Rachel led the group with yoga, and everyone chipped in to make a wonderful nabe dinner.
Ginat leading the group with Nine Star Ki; Tu B'Shvat coincided this year with Chinese New Year
Yaffa, Hazel and Rosaly discussing Ginat's Nine Star Ki description of each of them
Klara, Goldie and Ginat acknowledging Ginat's Nine Star Ki descriptions
Rachel led us with yoga while Dvira, her daughter, looked forward to her special birthday meal afterwards
Everyone stretching to Rachel's direction
Vegetables waiting to be cooked in the nabe pot
Eating dinner
We all wish to express our fullest gratitude for the generosity Shulamit Slotki extends to the macrobiotic group of Jerusalem by hosting these events at every opportunity.

Law of Attraction Discussion Group

Place: The Rice House

Sunday, 7:00 - 9:00 PM

Next Meeting: February 3, 2008

Cost: 30 NIS

Each Sunday at 7:00 PM there is a gathering at The Rice House to watch an Abraham DVD, and discuss aspects related to Law of Attraction. The format is informal, and everyone contributes to ensuing personal or general discussions. All our welcome.

The law of allowing brings absolute freedom. It says: I am that which I am—a changing thing indeed--and I am willing to allow all others to be that which they are.

There is a false belief that if I allow someone to behave in a way opposite to me, then I jeopardize my own experience. Other’s experiences need never seep into your own unless you allow them to.

Freedom comes from understanding how you are getting what you are getting--that is, through attraction via our thoughts. Find joy in our sameness and joy in our differences.

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