FOODS
MARKET
WAie-/.& peat tasthrg boats 04 otafiae
All natural kosher deli with
hundreds of kosher items
throughout the store
Freshly baked home-style crusted
bread from our in-store bakery
SUNDAY, JULY 16
12-4 Rm.
p
Over 200 cheeses from all over
the world
65 item salad bar, all natural deli
and sushi to go
• Free kosher Ice Cream
Sundaes (non-dairy ice
cream available)
Fresh roasted coffee from our
on-site coffee roaster
• Clowns & magic
r
0
• Delicious tastings,
including our all organic
Whole Kids line
YOUR PURCHASE
OF $25 OR MORE
Valid at West Bloomfield
Whole Foods Market Only
• Enter-to-win drawings
throughout the store!
Limit one coupon per visit per customer
Void if duplicated • Not valid on beer & wine
Expires 7/31/00
PLU# 32726
• Fun, fun, fun!
7350 ORCHARD LAKE ROAD AT 14 MILE • WEST BLOOMFIELD, Mt • 248-538-4600
S
SIMON ROTBERG INVITES YOU
TO SEE OUR LARGE CHOICE OF
WORLD CLASS KOSHER WINES.
• We do drink & beverage catering for
weddings, bar/bat mitzvahs, home,
office, 6 temple parties.
• We also do catering for home 6
office wine tasting parties.
By appointment only.
25877 Lahser • Southfield
(at Civic Center Dr.)
• Ask for details about food catering.
221 W. Nine Mile Rd.
Ferndale, MI 48220
(248) 546-5908
2Vaturai
We accept:
Visa • MC • American Express • Discover
(248) 352 - 8556
Fax: (248) 352-7254
HOURS:
Mon-Thurs 9:30-7
Fri 9:30 - 9:00
Sat 9:30 - 7 • Sun 11-5
Food Patch
Health Foods
& Vitamins
50% OFF Suggested Manufacturers Retail Price
ALL KOSHER ITEMS AT DEEP DISCOUNT PRICES
Discount Prices Everyday Up To
WE STOCK:
• Natural Oven Breads
• Fresh Produce • Vitamins
• Organic and Non-Organic Health Foods
;
i
I
i
$5`" OFF
any purchase of $25 or more.
Ask about joining our Discount Carrot Club
ml
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**** *STAIRWAY LIFTS* ** * *
THE CAREFREE WAY TO
CLIMB STAIRS
7/7
2000
90
When you're disabled, or just not able to move around
as freely as you once could, stairs can be a real prob-
lem. But there is a simple answer. The powered stairway
lift. Easily installed to fit curved or straight stairs. They
give you back the ability to move around your own
home. Folds back-gets in nobody's way.
CALL OR STOP BY FOR A FREE DEMONSTRATION
ACTON RENTAL & SALES
LARRY ARONOFF
I love my
Stairway Lift!
It takes me up
and down the
stairs with the
push of a but-
ton. Call for
details!
(313) 891-6500 (248) 540-5550
Fish is a good grilling choice. Many
varieties, especially salmon, have large
amounts of restorative omega-3 fatty
acids, those oils linked to reducing the
risk of heart attack and cancer.
Marinades can also play a role in
healthful and delicious grilling. While
many people think that the oil in a
vinaigrette, a popular choice for a
marinade, is what make meats tender,
it's actually the acids — vinegar and
lemon juice, for example — that do
the work of tenderizing meats. Oil is
an ingredient that helps keep lean
foods from sticking to hot grates dur-
ing cooking. A quick solution is to
spray the food, or the grate, with non-
stick cooking spray just before grilling
or to wipe the cooking surface with a
paper towel that's been soaked in a lit-
tle olive oil.
Other popular marinade ingredi-
ents, like soy sauce and mustards, may
contain excessive amounts of sodium.
While small amounts may not be
especially harmful, limiting these
ingredients or using low-sodium ver-
sions is wise.
Non-salt ingredients are abundant
and flavorful. Most any variety of
ground pepper, wine and vinegar,
yogurt, herbs and spices all add flavor
without excessive sodium.
Peiss is careful when it comes to
seasoning the foods he grills. "I try to
be as healthy as I can when I grill —
no regular soy sauce or salt or that
type of thing, and certainly no butter.
I have high blood pressure and choles-
terol, so that stuff isn't good for me."
Sherman says grilling healthy foods
aren't a big issue for him. "In general,
I trim what I can," he said. "If I'm
going to barbecue chicken, I bake it
first in the oven to get rid of some of
the fat and toughen up the skin so
there are no flare-ups."
Health Hazard
Hydrocarbons from the fat dripping
on the coals are the culprit associated
with grilling and considered carcino-
gens or cancer causing. There also are
concerns about foods that are charred
or blackened.
Although opinions differ, some
experts contend that the risk from
these hazards is very low, and since
most people don't eat exclusively
grilled foods or even eat grilled food
everyday, the risks may be outweighed
by the benefits.
Two quick ways to avoid the harm-
ful effects of the smoke and charred
foods is to not breathe in the fumes
while foods are cooking and to not
overcook or deliberately char them.
Peiss doesn't worry about fumes or
smoke. "There's not that much smoke
when I grill and I stand downwind so
it doesn't hit me," he said.
Another precaution involves light-
ing fluids or easy-lighting briquettes
when grilling. The poisons from these
fluids and coatings may penetrate
foods if not handled correctly.
Making healthy grilling choices is
easy, and will give you a chance to
enjoy the great outdoors while keep-
ing your insides in tip-top shape. And
when it comes to elaborate grilling
recipes, don't sweat it. Simply cooking
food on the grill adds flavor.
As far as special seasonings and
sauces are concerned, they're, well,
gravy. In the end, grilling should be
enjoyable. Bernie Sherman says barbe-
cuing is supposed to be very simple.
Its not supposed to be a chore. I find
it very relaxing."
NATHAN PEISS' NO-FAIL
TURKEY BURGERS
Peiss likes to use simple vinaigrettes to
season his burgers after grilling. This
vinaigrette is similar to one Peiss
prefers.
For burgers:
3 pounds lean ground turkey,
chilled
1 t. black pepper
2 T. granulated garlic
(not garlic salt)
3 T. reduced-sodium or light
soy sauce
For vinaigrette:
1 T. red-wine vinegar
1 T. fresh lemon juice
1 t. Dijon mustard
1/4 cup olive oil
Pinch of ground black pepper
Place vinaigrette ingredients in a
small jar with a tight-fitting lid and
shake to incorporate. Set aside until
ready to use.
Place all burger ingredients in a
large bowl and stir or mash until all
the ingredients are incorporated.
Form into 8 patties, about 4-inches in
diameter, and of even thickness. Stack
these to store, separated by small
pieces of wax paper. Cover the burgers
with plastic wrap and chill them until
ready to grill.
Heat grill to medium-high and grill
burgers about 6-8 minutes on each
side or until completely cooked
through. Serve in whole-wheat pita
halves or on whole-wheat hamburger
rolls with shredded lettuce, sliced
tomatoes, diced cucumber and vinai-
grette drizzled on top. Serves 8.