SOULFUL LIVING PSYCHOLOGY

RABBI TAMARA KOLTON, PH.D.

Peace is our birthright and is not as far away as it often feels.

As a rabbi and psychologist, I bring 20 years of experience of emotional,
psychological, and spiritual support to children, teens, adults, and seniors.

arts & entertainment >> food

Or The Menu

A Chanukah feast.

AREAS OF SPECIALIZATION

ow is the time to "get your latke on:' Try my clas-
sic version or more modern version — with beets,
carrots, parsnips and kale (so crazy colorful). My
applesauce is so easy you'll never buy the jarred stuff again.
For an entree, make my fattoush with chickpeas salad, and
if you desire a bit more protein, add some chicken to the
mix Chanukah sameach!

Women's Issues • Depression
Anxiety • Spiritual Development
Interfaith Marriage
Loss and Life Changes
Child and Adolescent Struggles
Marital Problems
Individual and Family Crisis
Death and Dying

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Suite 100
Bloomfield Hills, MI
www.RabbiKolton.com
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To Schedule An Appointment,

Call 248.885.0225

Or email Rabbikolton@gmail.com

1961180

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Brain Balance-

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physical & sensory exercises with cognitive skill training and healthy nutrition.
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33535 Woodward Ave.
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www.brainbalancebirmingham.com

248 BALANCE

248-225-2623

1961450

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FEATURING
ISRAELI ARTISTS
TSARINA & HAGAR SATAT

44/6•1•11ma •

December 11 • 2014

Combine the parsnips, beets, carrots,

Arts Editor

111.,

74

Cut pitas in half, and pry open the
pockets. Place the pitas on a baking sheet,
and toast until golden, about 10 minutes.

Gail Zimmerman

,

•

PARSNIP, KALE, BEET AND
CARROT LATKES
I use a food processor to grate or "shred" the
vegetables
2 cups finely shredded parsnips
2 cups finely shredded raw beets
2 cups finely shredded carrots
2 cups finely chopped kale
11/2 cup chopped onion
3 large eggs
1/2 cup Panko breadcrumbs, plus more
if needed
2 tsp. kosher salt
1/2 tsp. pepper
vegetable oil for frying

r.

2014 HOLIDAY TRUNK SHOW --
DECEMBER 12-13

.,,

Remove from oven, and cool completely.
Break up into 1-inch pieces.
Just before serving, combine salad ingre-
dients, except pita, in a large bowl, and toss
well. Quickly whisk together the dressing
ingredients, and pour over the salad. Add
the pita (and chicken, if using), and toss
well.
Serve immediately. Makes 4 entree serv-
ings.

Cookbook Corner

boutique

Sfef

CHICKPEA FATTOUSH SALAD
3 pocket pita breads
3 cups chopped Romaine lettuce
3 cups chopped seeded cucumbers
2 cups chopped and seeded plum or
Roma tomatoes
1 cup cooked chickpeas or garbanzos,
drained well
1 cup chopped scallions,
white parts only
1 green bell pepper, chopped
'/2 cup chopped parsley
1 /4 cup chopped mint leaves
1 tsp. sumac (a spice available in spice
and Middle Eastern specialty markets)
Optional:
4 small chicken breasts (about 1'% lbs.),
grilled or baked, cut into 1/2-inch chunks
Dressing
'/2 cup fresh lemon juice
'/3 cup extra-virgin olive oil
1 tsp. garlic cloves
1 tsp. salt
pinch of pepper

eing fat and eating fat are two
different things:' writes Franklin
Becker in Good Fat Cooking:
Recipes for a Flavor-Packed, Healthy
Life (Rodale).
Becker, the Jewish owner/chef of the
Little Beet and upcoming Beet Cafe and
Cast Iron restaurants in New York City,
co-authored this new collection of reci-
pes with fellow member of the tribe and
prolific cookbook author Peter Kaminsky.
According to Becker, our bodies need
fat as much as we crave it.
"The question is not 'Do you need fat?'
You do. The real question is 'What kind
of fat and how much?"' writes the Top
Chef Masters and Iron Chef America

contestant and type II diabetic who,
diagnosed at age 27, regained his health
when he cut out processed foods.
"It is not only fat in our diet that
accounts for the millions of pounds
Americans have put on in recent
decades," Becker writes. "It is calories. To
be sure, some calories come from fat, but
the 'Great Expansion' of the American
waistline of the last 30 years happened
at the same time we have restricted our
consumption of fats':
Becker reveals that most of his diet,
as well as the recipes in the book, calls
for unsaturated fats and a little of the
saturated kind. All the fats are found

