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 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354 6060 - 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