SAFE, EFFECTIVE WEIGHT-LOSS
FOR YOUR TEEN
Have you ever imagined
a better life for your
overweight teen?
food
Farm To Table
OUR PROGRAMS FEATURE:
• Michigan's largest established
weight loss clinic
• Medically supervised programs
HEALTH & FITNESS
Summer's bounty makes
for summer delights.
Before
• Customized for your child's or
teen's unique needs
• Regular grocery store food
• Maintenance - on-going support
to keep the weight off
Kelsie lost 42 lbs.
in 24 weeks!!
PROGRAMS FOR
MEN, WOMEN AND TEENS
See our ad under Weight Control Services
in the at&t Yellow Pages
a boil in a large saucepan or pot over
high heat. Boil for a few minutes.
Remove from heat, add the vegetables
and let stand for two hours. Bring the
vegetables to a boil again over high
heat and boil for five minutes. Pack in
W
at&t
WEIGHT LOSS CLINIC
Annabel Cohen
Special to the Jewish News
hat a glory our state of
Michigan is in the sum-
mer.
I just returned from a
few days Up North, the favorite sum-
mer destination of so many of us.
Driving through Montmorency County
to Traverse City and then through the
®
Leelanau Peninsula, I anxiously spied
farmers' markets and farm stands in
every city, town and along the roads
that snake their way through the area.
Stopping for a few days with friends
Clinics in Southfield, Waterford, Novi and
Farmington Hills/West Bloomfield
with 26 additional locations in Michigan to serve you!
Call for a FREE consultation • Open 6 days per week
1-800-GET SLIM • www.mwlc.com
for Pours: Mon-Wed, Fri & at 10am-5pm, Thurs 10am-7pm, Closed Sunday
pond
2
or more ge
*la
Clean + Sober
2 Words. 12 Steps. 30 Days. = A New Start
A
HEALTH
Salad:
12 cups finely shredded green
A26
July 30
2009
over medium-high heat. Cook, stirring
occasionally until the sugar is dis-
solved. Allow to cool.
this shmeared on fresh sliced French
baguettes as a defacto spread. The
leftover was spooned over Pinconning-
Make the salad: Combine the cab-
bage and salt and toss well in a large
bowl. Let stand for three hours and
cheese-and-chive omelets the next
morning.
Now I'm home with nary a veggie in
drain well in a colander. Transfer the
cabbage to the large bowl again and
add the remaining salad ingredients.
the house. But I'm inspired to get to
the farmers' market this weekend and
make some of my favorite vegetarian
Add half the dressing and toss well,
adding more dressing if needed.
Adjust salt to taste and serve or
dishes and more from great-grand-
mother Harriet's cookbook.
chill until ready to serve, up to a day
ahead. Makes 8-12 servings.
2 cups white vinegar
2 tsp. mustard seed
Cut zucchini into thin circles. Cut
1526190
onion
1 bell pepper, any color, chopped
I also made my favorite quick
tomato basil sauce with ripe red orbs
getting softer by the moment. We ate
/4 cup salt
1 cup honey
1 tsp. turmeric
2 small onions
For a confidential assessment call: 1-800-523-8198
Visit us on the web at www.brightonhospital.org
1 cup finely chopped red or
Bermuda
1 cup chopped celery
1 cup shredded carrots
Prepare dressing: Combine all
dressing ingredients in a saucepan
1
Michigan's first and most experienced
addiction treatment facility.
cabbage
2 tsp. salt
taurant's pea salad. In this way, I was
able to take advantage of the bounty
of Michigan summer pickings.
2 pounds zucchini
Chemical Dependency and
Dual Diagnosis Residential Treatment
Dressing:
1 cup vinegar
produce.
With the abundant zucchini, I made
a friend's late mother's zucchini bread
Honeyed Zucchini Pickles
BRIGHTON HOSPITAL
Fat-Free Sweet And
Tangy Cabbage Salad
1 cup sugar
1 tsp. mustard seeds
1 tsp. celery seeds
to great-grandmother Harriet offered a
plethora of other recipes like zucchini
pickles and a version of a Leland res-
A consignment boutique for cool moms & hip kids!
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jarred for a year or more). Makes 20
servings.
spending a month at the family digs in
Lewiston, I did get a chance to stir up
some home cooking with some local
which we all ate for breakfast and
snacks for two days. A family cook-
book on my friend's shelf dedicated
76.je gtYI C
00C C0+ri+ CAA azt£16,-
hot, sterilized jars or transfer to a glass
bowl. Chill until ready to eat (keeps in
the refrigerator for up to a month or
Seven-Vegetable
COUSCOUS
When I traveled to Morocco, I couldn't
get enough of the spicy stews served
over steamed couscous. Here's my
version of a vegetarian couscous. The
ingredient list makes this recipe seem
like a lot of work, but it's really just a
lot of seasonings and spices.
peeled onions into quarters and then
into thin slices. Place the vegetables
in a medium bowl Add enough water
14 cups vegetables (7 varieties)
cut into large chunks
Here's what I use (about 2 cups
each):
to cover the zucchini. Add the salt. Let
stand for two hours. Drain well.
Bring the remaining ingredients to
Vegetables: 2 cups, 2-inch chunks,
each
Sweet potato