Mde(soi;C: vvasnington L Meade V. uiscoA, Clyde/ mot . 1 I 4AUhur Highland! 4 , - 1'59) burg 4 Selfridge Air . hil. Guard • Troy A4-E- ;1— Wolverine - I Lakes Area Roseville St. Mit Shores 7-',/ ?LAKE: ew- Hudson Soothl LNG& :et r Plymouth Canton Um, 4. 4" Grosse Pointe Now, ;are 29 , I- . New 1". Baltimu hesterfiel Ivan , _ A Milfo rd, Troy y Rochester Hills 1 Macomb , 1171, Gro, I A / Farms 'G frGrosse rasse Pointe Pa rk • iDETROIV/ West- Garden 7 The Jewish Community Council is bringing the Jewish community to your doorstep with a series of Town Hall Meetings geared toward your unique needs and concerns as a Jewish member of your community. Each meeting will take place in an area where a new pocket of Jewish growth is emerging. mamj Join Us For A TOWN HALL MEETING FOR: TROY/ROCHESTER HILLS AREA RESIDENTS WEDNESDAY, MAY 5 at 7:30 p.m. Congregation Shir Tikvah 3900 Northfield Parkway Troy Hosted by: Congregation Shir Tikvah Sponsored by: Jewish Community C ounclir . htny, A 2 w;o fittio 4 the DETROIT JEWESS NEWS +74 - --+ - --+ - --+ I • Watch for information about future Town Hall Meetings 'TN For more information about the Town Hall Meetings Call the Jewish Community Council (248) 642-5393 ALL ABOUT ES INCORPORATED -7 03 16 e. re At, oak, .40 Act, ee -0 4,1,or 474. .vir‘p 94 AMERICA'S AWARD WINNING CRUISE AGENCY Ask us about our j` theme ./I cruises! Savings of 20-70% on 1999 Cruises! All Destinations • All Dates •Senior Discounts* SOUTH AMERICA • EUROPE • ALASKA • PANAMA CANAL • CARIBBEAN 4/30 1999 Can us for Alt your bailee seeds! 120 Detroit Jewish News We will meet or beat any advertised price. 1-800-343-8970 http://www.allaboutcruises.com "I love this kind of thing," said Linden. "I love working out and eating healthy and my daughter's been well trained by me. So when we first went to Canyon Ranch, we both loved the food. Omelet bars in the morning, pasta bars at night with every condi- ment and sauce you can imagine and fresh fruits galore all day long. "My favorite meal is breakfast," says Iwrey about Rancho La Puerta. "The muffins are fabulous, and the pancakes with a fruity, cheese filling are out of this world." Much of Rancho La Puerta's menu contains dishes inspired by Mexico and the American Southwest. "The food is excellent, and I like the fact that it's all-vegetarian," said Iwrey. "In fact, a lot of it is actually grown on a farm nearby. You can make the four- mile hike to the farm and see it. It's amazing and worth the hike there, and back." The new spa cuisine isn't much dif- ferent as far as ingredients and types of food. Rancho La Puerta offers items that are lower in fat and well-seasoned. Canyon Ranch isn't limited to a veg- etarian repertoire. It also has lightened up the fare, and with all the exercise that is part of the program, guests can't help but reduce poundage. "I ate what- ever I wanted and still lost five pounds," said Linden. "My daughter lost three pounds and ate brownies every night." Food isn't just presented at Canyon Ranch in minuscule portions. The spa experience is not about depriving guests of food. "The cheesecakes are wonderful ... and there's this wonder- ful peanut butter spread with ricotta cheese we love," drooled Linden. Portion control, however, is one important key to their food philosophy. "The serving utensils are actually mea- surers," said Linden. You scoop out a salad with a half-cup measuring cup and sauces out with tablespoons, so you know exactly what you're eating. And a dietitian walks around the dining room offering nutrition counsel." Okay, so exercise is the main theme of spa life. But, more and more, good food is tipping the scales when it comes time to choose the spa experience. "The great food is definitely an advantage," said Linden. "If the food wasn't good, I don't think the experi- ence would be as gratifying." "I thought I'd be breaking out at midnight for real food the first time I went to the spa," said Iwrey. "I even thought of sneaking in something , just in case. I didn't the first time or any of the seven other times I went t Rancho La Puerta. Instead, I bought their cookbook and now make spa food at home." PERSIAN PANCAKES (From The Rancho La Puerta Cookbook.) This favorite at the Ranch can be served for breakfast or brunch — or as an elegant dessert. The recipe can easily be halved. 2 c. whole wheat pastry flour 2 T. wheat germ 1 t. ground cinnamon 1/2 t. ground ginger 1/4 t. ground cardamom 3 large egg whites 4 c. skim milk 1 T. light brown sugar 1 t. vanilla extract Pancake Fruit and Cheese Filling (recipe follows) Fruit butter (recipe follows) In a large mixing bowl, whisk togeth- er the flour, wheat germ, cinnamon, ginger and cardamom. In another bowl, whisk together the egg whites, milk, brown sugar and vanilla. Gently mix with the dry ingredients. Do not overmix or the pancakes will be tough. The batter's consistency should be thin enough so that it can be poured. If the batter is too thick, stir in more milk, Cover and refriger- ate for a least 20 minutes or even overnight. Lightly coat a large saute pan or griddle with vegetable oil and heat. Ladle a generous 1/3 c. of the batter into the pan to make a 6- to 8-inch pancake. Cook for 2 to 3 minutes, until golden on the bottom. Flip and cook until golden on the other side. Transfer to a warmed plate and cover to keep warm while cooking the rest of the batter. Spoon about 1/4 cup of the filling on each pancake and roll into a cylinder. Place on plate and serve with fruit butter. FRUIT AND CHEESE FILLING 2 c. low-fat cottage cheese 1 peach, peeled and diced (mango can be substituted) 1 apple, diced (about 1 cup) 1 c. diced strawberries 1 medium banana, diced 1 T. honey 1/2 t. ground cinnamon 2 3 T. fresh lime juice In a bowl, combine the ingredients and stir until will mixed, taking care not to mash the fruit. Cover and refrigerate until ready to use. -