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 -t:11 P., 1 --, ...k I g I **** *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.