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January 14, 1994 - Image 116

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-01-14

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

Tu B'Shevat:
Birthday Of Trees

BEVERLY PRICE SPECIAL TO THE JEWISH NEWS

I

UP TO r r OFF
Floor Samples

Special orders included

by COLONY
6215 Orchard Lk. Rd. • Sugar Tree Plaza
626-1999

W. Bloomfield

INCEIR11011111

11 1,

.... 1
1 ' C

° ik1(, Z...
0 \ 4 I ,

oe Stamen's Dynamic Muffler 81 Brak

Bring In Your Coupons
And Warranties —
We'll Work With You!
• Mufflers • Brakes
• Shocks • Alignment
• Maintenance

Open Monday-Saturday

..-
L , 32661
Northwestern Hw r. Farmin

— ,1

toil Hills • 851-3883

Now you
can find us
closer
to home.

Look for this emblem and be a name not a number
by shopping at a member market of the Detroit area
Retail Kosher Meat Dealers Association who sells
only the finest of select kosher products which are
certified kosher by a recognized Orthodox rabbinical
council as required by, and in full compliance with,
the law of the State of Michigan.

EMPIRE FROZEN

$2.59/th•

TURKEY BREAST

EMPIRE FROZEN

1 .99/1b.

BARBEQUE TURKEY

These Specials Exclusively At...

COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
West Bloomfield Plaza (West Bloomfield)
PHONE: 932-3930 & 932-3931

1 1
Eu TZRay E VO-j 5

Monday - Thursday 9:00 - 6:00
Friday 9:00 - 4:00

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR OVER 70 YEARS,

Established 1920

MICHAEL COHEN, OWNER-OPERATOR

SUNDAY, January 16th through FRIDAY, January 21st

"Home of our famous rum torten

Iversens

Bake

31562 Grand River, Uptown Plaza - 477-5902

Now —
breast cancer
has no place to hide
in Michigan.
Call us.

AMERICAN
CANCER
SOCIETY'

u B'Shevat falls on the
27th day of January in
the English calendar
which corresponds to
the 15th day of Shevat in the
Hebrew calendar. The holi-
day is celebrated in Israel by
planting trees, picking fruits,
nuts or other products of
trees and eating 15 of these
tree products. Sephardic
Jews celebrate by having a
family seder. Since the al-
mond tree is the first tree to
blossom in Israel, it is cus-
tomary to eat almonds on Tu
B'Shevat. In addition, ritual
foods include figs, dates,
olives, carob and pomegran-
ates to name a few. Many of
these ritual foods may be in-
corporated into the following
healthy recipes:

SUNNY ALMOND
SPREAD
1 cup almonds, soaked for
6-12 hours
1 cup sunflower seeds,
soaked for 6-12 hours
2 tablespoons lemon juice
' /4 teaspoon cayenne
pepper
2 cloves garlic
1 /4 cub tofu or fat-free
mayonnaise
1 /4 cup fresh parsley
1 small carrot, grated
Drain and rinse almonds
and sunflower seeds. Blend
all ingredients in a food
processor. Serve with alfalfa
sprouts on fat-free crackers.
Keeps for 3 days. Makes 12
servings, i/4 cup each.
Fat per serving may vary
depending on how long nuts
and seeds are soaked. Soak
for maximum time to de-
crease fat and calorie content
of nuts and seeds. Fat and
calories are used up as the
nuts and seeds germinate.

ALMOND COOLER
4 cups cold water
3 /4cup blanched almonds
'/4 cup honey
2 drops almond extract
4 sprigs fresh mint
Additional water or seltzer,
(optional)
Blanch almonds by boiling
in water for 2 to 3 minutes.
Remove from water and rub
between your fingers until
the skins come off. Pour wa-

Beverly Price is a registered
dietician affiliated with Sinai
Hospital.

ter in a blender, turn to high
speed and gradually add al-
monds. Blend well, about 5
minutes, then pour through
a strainer with cheesecloth
into a medium saucepan.
Twist cheesecloth to get out
all the liquid. Stir in honey,
bring to a boil and simmer 2
minutes. Cool, then stir in al-
mond extract. Chill in the re-
frigerator. To serve, pour in
a glass with ice and add a
sprig of mint. If the drink is
too thick, dilute it with cold
water or seltzer. Makes about
1 quart, 1 cup each.
11 grams of fat per serving.

BLACK OLIVE
TAPENADE WITH
GARLIC TOASTS
4 ounce can pitted black
olives, drained
4 ounce can oil-cured
Greek olives, pitted and
drained
1 /3 cup capers, drained
2 cloves garlic, minced
1 /4 teaspoon dried thyme
1 tablespoon Dijon mus-
tard
Lemon juice
Fresh ground pepper
3 tablespoons minced
fresh parsley
1 baguette, sliced on the
diagonal, rubbed lightly
with garlic and toasted
In a blender or food proces-
sor, puree olives. Add capers,
thyme and Dijon mustard;
puree. Transfer to mixing
bowl. Add lemon juice and
pepper to taste to pureed mix-
ture. Stir in parsley. Serve
surrounded by garlic toasts.
Serves 6 to 8.
7 grams fat per serving.

SWEET BEET SOUP
WITH ORANGE
1 teaspoon canola oil

TU B'SHEVAT pag e 114

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