HEALTH & FITNESS

JOSEPH S. BASSETT, MD, FACS

Dedicated to the practice of

food

Cardiovascular - Thoracic Surgery
Advanced Treatment for Heart failure
Cardiovascular Risk Factor Management
Cardiac and Vascular Testing

Celebrate
The Omer

Some Middle Eastern dishes
for Lag b'Omer and Shavuot.

Annabel Cohen

Joseph S. Bassett, MD, FA.CS

Special to the Jewish News

Cardiovascular Surgery

Troy Location

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Dearborn Location

Suite 302 • 525 Big Beaver Road
Troy, Michigan 48083
248.689.1800 - fax 248.689.1805

Suite 102 • 18181 Oakwood Blvd.
Dearborn, Michigan 48124
313.982.5533 - fax 313.982.5508

email: hearteentereattnet

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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

Nutritional Counseling, Dietar y Planning,
and Weight Loss Management Assistance

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Barbara Beznos, RD, *LD/Nr
Registered Dietitian &

Founder of:
Integrated Nutrition,

LLC

.Licensed in Florida

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
corporate lectures/
presentations, 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)
in-office lectures/seminars.

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!

imp

Every Thursday

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April 30 '' 2009

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

ews
e .,
Delivered To Your Door

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for 10 minutes (do not overcook).
Drain well again. (Do not rinse).

Fassoulia Piaz

a portion of the new wheat harvest
was offered at the temple.

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Have h

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

Integrated Nutrition offers
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for nutritional education:

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I

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
Quinoa

1 cup

quinoa

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
pepper

1/4 cup fresh chopped dill
11/2 cup chopped scallions,
white parts
1/4 cup olive oil

Fresh juice of 1 lemon (about
1/3 cup)

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
Pita Sandwiches

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,
halved lengthwise

from foil and mince the garlic.
Roasted Garlic Mayonnaise:

1 /2 cup finely chopped
scallions, white parts

/2 cup chopped, pitted
Kalamata olives (optional)

1

Salt and pepper to taste
Place quinoa in a colander or
sieve and rinse well. Repeat two

1/3 cup regular or lowfat
mayonnaise

1 Tbsp. minced roasted garlic
(see above)
Sandwich:

4 whole-wheat pocket
pita breads