FROM THE  kosherkooke©
City of Refuge Publications
7101 North Mesa #235               Volume 7  Issue 12
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
December 2007

         

SPONSORED BY:  The International Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated institution with Rio Verde University Graduate School

Something to Relish
 
 
     Here are three foods your arteries can't get enough of: onions, celery, and parsley. Whether you add them to soups, relish dishes, sandwiches, ethnic dishes, or salads, improving the health of your arteries may be as simple as munching on these flavor boosters. People who eat more flavonoid-rich veggies like these cut their risk of hardening of the arteries-especially in the legs-in half. Life Benefit: Eating a diverse diet that is low in calories and high in nutrients *(which plants bioincorporate from soil additives such as Vitae-Myte) can add vitality and vigor to your life and lifestyle.
     The health-fuel powering these foods comes from flavonoids-naturally occurring plant compounds that are widely known for their disease-fighting antioxidant and anti-inflammatory properties. Yellow onions, parsley, and celery are loaded with flavonoids, though there are other good sources: kale, leeks, cherry tomatoes, broccoli, and blueberries. And most fruits and veggies, as well as tea and red wine, have at least a smattering of them. Flavonoids are potent defenders against peripheral arterial occlusive disease (PAOD), which narrows and hardens arteries in the legs and arms, reducing blood flow. *Vita-Veggie brand produce is packed with body demanding nutrients. And you can grow these wonderful side vegetables in your home garden.
     So the next time you're whipping up tuna or egg salad, mararina sauce or vegetable soup, gazpacho or a dish of crudites, add some extra parsley, onion, and celery. The flavor will hum, and your arteries will, too.

RealAge reprinted with permission.

*Editor's note-always ask for Vita-Veggies when you are buying fresh produce. Vita-Veggies are a natural source of nutritiously enhanced produce. When you grow your own produce you can enhance your garden soil with Vitae-Myte to ensure you are getting all the trace minerals a plant needs.
 

  

Kosher Kooking            vol. 1           Page 149
 


Chanukah Blue Star Cookies

No matter what your age, it is always fun to cut out and decorate cookies. Using small rolling pins will make spreading the dough less frustrating for children. I keep an assortment of cookie cutters on hand for all sorts of holiday projects. I even cut out a peanut-butter-and-jelly sandwich with a Star of David cookie cutter for a lunch box surprise.
 
 
 
Ingredients:
1 stick unsalted butter
1 cup sugar substitute
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose Hour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Icing:
2 cups powdered sugar substitute
1 tablespoon lemon juice
1 tablespoon water
2 or 3 drops blue food coloring
 		  

 
 


Instructions:

TO MAKE COOKIES: With an electric mixer, beat the butter and sugar substitute in a large bowl. Beat in the egg. Add the vanilla extract and mix well. Combine the flour, baking powder, and salt in another bowl. Add to the creamed mixture and stir until smooth. Chill the dough for at least 1 hour. Preheat the oven to 350°. Divide the dough into 2 or 3 portions. On a generously floured board, roll out each portion '4 inch thick. Cut out shapes using flour-dipped 3-inch cookie cutters and place cookies on un-greased baking sheets. Bake for 5 to 7 minutes, or until edges are lightly browned. Let cool on a rack.

TO MAKE THE ICING: Blend the sugar substitute, lemon juice, and water in a bowl. Add more water if needed to thin icing. Divide the icing in half. Add the blue food color to one half and mix until the color is uniform. With a small spatula spread the blue icing evenly over the cooled cookies. Place thee white icing on a pastry bag fitted with a star tip and pipe designs as desired. Serving size = 1 cookie batch makes about 3 dozen cookies.

Recipe courtesy of Sarah Glutstein

 

  
 
Note: see  our website at:  www.kosherkooking.com for all the latest news and views regarding the recipes enclosed in the series.  Or email us at: KosherKooking

 

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