DIPS
Hommus Tahini
IT =
leo
SALADS
Taboule
Stuffed Grape
Leaves
Loubieh
Balm Ghannouj
Musakaa
OASIS
• MEDITERRANEAN
ASK
ABOUT
OUR
BANQUET
CATERING
73
The Rambam Diet
Is MO Years Old
•
CALL
313-998-1927
CUISINE
FOR A LISTING
OF STORES
OUTSIDE
THE
METRO AREA
ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS
Look for your favorite Mediterranean foods
certified kosher by the
internationally known symbol
AVAILABLE AT THESE FINE STORES:
WESTBORN FRUIT MARKETS VIC'S QUALITY FRUIT MARKET SHOPPING CENTER MARKET
•Southfield Road in Beverly Hills
•Woodward Ave. in Berkley,
LOCATIONS
•Michigan Ave. in Dearborn
•On Orchard Lake Road in
BETTY'S GROCERY STORE
West Bloomfield,
•Woodward Ave.
FOOD EMPORIUM
•12 Mile Road & Coolidge in Berkley,
•On Greenfield Road in Southfield
in Birmingham
VITAL FOODS
GOOD FOOD COMPANY
•Orchard Lake Road &
Maple West Bloomfield
UNIQUE KOSHER
•Greenfield Road in Southfield
HOLLYWOOD MARKET
•North Main Street
in Royal Oak
NATURAL ALTERNATIVE
HEALTH FOOD
•Haggerty and 14 Mile
•On Livernois in Troy,
•Ford Road in Canton
•West 14 Mile at Haggerty,
•North Center Road in Northville
FRESH CHOICE MARKET
•Livonia
THE FOLLOWING
mEijER LOCATIONS
NINO SALVAGGIO'S
INT'L MARKETPLACE
•Fourteen Mile and Coolidge,
•Maple and Haggerty
•8 Mile and Haggerty
AMERICAN BULK FOOD
STORES
•Orchard Lake Road
in West Bloomfield,
•Michigan Ave. in Dearborn
Announcing
THE BRONFMAN
YOUTH FELLOWSHIPS
IN ISRAEL
1995
•Middlebelt Road
in Farmington Hills
BABYLON ETHNIC FOOD
•Maple and Orchard Lake Road
West Bloomfield
The Bronfman Fellows will be selected on the basis of character, intellectual interests,
special talents and leadership qualities. Merit, not financial need, is the program's selection
standard. Fellowship activities begin on July I 0, with a return from Israel on August I 6.
All meals will be kosher, and Sabbath activities will be in the spirit of the day.
Based in Jerusalem, the Fellows will engage in an intense interaction with a diverse
rabbinic faculty and counselors, representing a wide range of Jewish perspectives. They will
explore Jewish texts against the background of Israel's land, culture and customs ... take
part, at a time of rapid change, in seminars with some of the country's leading political
and cultural figures ... debate ideas and search for insights, on the different ways to define
oneself as a Jew today, all in an atmosphere of
mutual respect and open dialogue.
For a descriptive brochure and application form.
please call or write at once to:
THE BRONFMAN YOUTH FELLOWSHIPS IN ISRAEL
I 7 Wilbur Street Albany, NY 12202
Telephone: (518) 465-6575
* Fellowships cover all expenses including roundtrip transportation between New York and Israel, room and
board, travel in Israel and incidentals. Completed applications must be postmarked by February 1. 1995.
T HE DET R
A PROGRAM OF THE SAMUEL BRONFMAN FOUNDATION, INC.
126
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-
cucumber, unpeeled, cut in f-
inch chunks
1/2 cup watercress, packed
1 tablespoon olive oil
1 teaspoon chopped garlic
1 tablespoon chopped fresh mint
or 1 teaspoon dried
1/2 teaspoon salt or to taste
1/2 teaspoon fresh ground pepper
or to taste
sprigs of watercress to garnish
*or 1-1/4 cups low-fat or skim
milk and 3/4 cup plain yogurt
Pour buttermilk into food
processor or blender. Add 2 kir-
by cucumbers or 2/3 small cu-
cumber, 1/2 cup watercress and
olive oil. Process 8-10 seconds un-
til smooth and blended. Pour into
bowl, stir in garlic and season to
taste with salt and pepper. Cut
remaining cucumber in julienne
strips. Serve chilled or at room
temperature garnished with juli-
enne cucumber and a watercress
sprig.
Serves 4.
CHERRY TOMATO
MINESTRONE
(quick and easy) (Parve)
or the ninth consecutive
summer, a group of outstanding
Jewish teenagers in the U.S. and
Canada, coming from a wide variety of backgrounds
and entering the twelfth grade of school, will be
recipients of the Bronfman Youth Fellowships*.
They will spend five fulfilling weeks of study,
dialogue and travel in Israel.
The purpose: to return home with a new
understanding of the myriad issues facing the
Jewish people and the Jewish state, and a new
appreciation of the importance of Jewish unity.
ccording to nutritionist
Connie Steinberg of the
Cosell Center at the He-
brew University in
Jerusalem, Maimonides, who
lived 800 years ago, came up with
the identical nutritional advice
we're hearing from today's health
experts.
His specific guidelines were di-
rected to a diet rich in whole
grains, low in fat, with plenty of
fresh fruits and vegetables and
exercise. Snacking between
meals was a no-no and alcohol
was to be enjoyed judiciously with
meals. He warned against salty
foods (at that time, it was the
'
usual way of preserving meats
and fish since there was no re-
frigeration) and large amounts of
fried foods, although these were
most probably fried in olive oil.
He advised that we sit down
and eat rather than moving
around, and the final, almost im-
possible advice for contemporary
folks accustomed to instant grat-
ification: Eat or drink only when
hungry or thirsty. Since Mai-
monides was known as the Ram-
barn, in Israel the recommended
guidelines are known as the
"Rambam diet." Maimonides
would be overjoyed to see the
sweeping popularity of vegetari-
anism and American's concern to
"eat right."
Brown bag lunches not only
save dollars, there's personal con-
trol over what's inside. Nowa-
days, fine restaurant menus
always include at least one
"heart-healthy" entree and veg-
etarian dish. And, as always,
fresh salads are always recom-
mended. It's up to us to make the
right choice.
To entice and delight, here's
a selection of heart-healthy soups,
salads and entrees for your eat-
ing pleasure.
Dessert? Enjoy nature's fast
food — crisp fall apples or a fra-
grant, juicy pear.
CUCUMBER-
WATERCRESS SOUP
MairY)
2 cups buttermilk*
3 kirby cucumbers or 1 small
1 tablespoon olive oil
2 scallions, cut in 1/2-inch lengths
1 cup frozen mixed vegetables
2 teaspoons curry powder
2 bay leaves, crumbled
14-oz can Italian style stewed
tomatoes, undrained
2-1P2 cups vegetable broth
1/4 cup spaghetti, broken in
rough 1/2-inch lengths
salt and pepper to taste
1 cup raw spinach, shredded
10-12 cherry tomatoes, halved
1/3 cup fresh parsley, coarsely
chopped*
In saucepan, heat oil. Add scal-
lions and frozen vegetables and
saute 2 minutes over medium
heat. Add curry powder, bay
leaves, canned tomatoes, veg-
etable broth and pasta. Bring to
boil, stirring often. Lower to sim-
mer and cook 5 minutes. Just be-
fore serving, stir in spinach,
cherry tomatoes and parsley.
Serves 4-6.
*Timesaver tip: Keep a pair of
kitchen scissors at hand to shred
fresh spinach, parsley, etc. Clean-
er and faster than chopping.
TORTELLINI STEW WITH
AUTUMN VEGETABLES
(Dairy)
1 tablespoon olive oil
1 package (approx. 9 oz.) frozen
or fresh cheese-filled tortellini
1 medium onion, thickly sliced
1 can (14 oz. each) stewed
tomatoes, undrained
1 cup tomato juice or water
1 cup frozen cut green beans
2-3 medium mushrooms, sliced
thin
1/2 small parsnip, sliced thin
(about 1/2 cup)
1/2 cup corn kernels or canned
kernel corn, drained
RAMBAM DIET page 128