HEALTH & FITNESS
JOSEPH S. BASSETT, MD, FACS
Dedicated to the practice of
Cardiovascular - Thoracic Surgery
Advanced Treatment for Heart failure
Cardiovascular Risk Factor Management
Cardiac and Vascular Testing
Some Middle Eastern dishes
for Lag b'Omer and Shavuot.
Joseph S. Bassett, MD, FA.CS
Special to the Jewish News
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e're halfway through
counting the Omer,
the seven weeks
between the second
day of Passover (when the omer
was offered in the Temple) and
Shavuot (the wheat harvest).
An omer is a measure (some esti-
mates gauge it between a gallon
and a gallon-and-a-half). Back in the
biblical day, it was a mitzvah to bring
an omer of barley to the Temple as
an offering. We count it because
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Add remaining ingredients and
toss well. Serve warm or at room
temperature. Makes 6-8 servings.
this delicious Armenian salad — this
is my version of her recipe.
counting is Lag (33) b'Omer. Since
festivities are allowed on Lag
Outside group and
celebration, especially in Israel,
where people head to beaches and
parks to revel and light bonfires,
b'Omer (May 12), it's a big day for
symbolic of the light of the Torah.
Smaller group (8 or less)
Of course, what's a celebration
without food. Use any of following
recipes for bonfire merriment, or for
just hosting a party any day of the
month. After all, Yom Yerushalayim
and Shavuot (the end of omer
counting) falls in May, too!
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Return the quinoa to the pot, cover
with a lid and let cool in the pan (not
over heat) for 10 minutes more.
Torah at Mount Sinai. On Shavuot,
Just after five weeks of Omer
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for 10 minutes (do not overcook).
Drain well again. (Do not rinse).
a portion of the new wheat harvest
was offered at the temple.
Transfer to a medium saucepan.
Add water and salt and bring to a
boil over high heat. Reduce heat to
medium-high and cook uncovered
Passover, on what is now Shavuot,
Jews became free by accepting the
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15 minutes, stirring every few min-
utes until the quinoa is golden.
seven weeks after the second day of
Did You Know?
more times. Transfer into a large
skillet over medium heat. Cook for
Toasted Lemon Tomato
2 quarts (8 cups) water
1 Tbsp. salt
3 Tbsp. extra virgin olive oil
1 /4 cup fresh lemon juice
My friend Karen Sarkisian makes
2 cans (about 15 ozs. each)
cooked white beans, cannelloni,
or great northern beans
1 1/2 cups fresh chopped parsley
1 cup finely chopped green
1/4 cup fresh chopped dill
11/2 cup chopped scallions,
1/4 cup olive oil
Fresh juice of 1 lemon (about
Salt and pepper to taste
Drain beans well and transfer to a
large bowl. Add remaining ingredi-
ents and toss well, being careful not
to smash the beans. Cover and chill
until ready to eat. Makes 8 servings.
Tomato, Asiago and Basil
This is like a delicious pocket pizza.
To roast garlic, combine 8 garlic
1 cup fresh chopped parsley
1 /2 cup fresh chopped basil
cloves with 1 Tsp. olive oil on a sheet
of foil. Toss well, wrap the cloves and
bake at 400F for 15 minutes. Remove
1 pint small grape tomatoes,
from foil and mince the garlic.
Roasted Garlic Mayonnaise:
1 /2 cup finely chopped
scallions, white parts
/2 cup chopped, pitted
Kalamata olives (optional)
Salt and pepper to taste
Place quinoa in a colander or
sieve and rinse well. Repeat two
1/3 cup regular or lowfat
1 Tbsp. minced roasted garlic
4 whole-wheat pocket