Mallows are at the top of my edible weeds list. Once or twice every year, at late winter, I go out and bring home a big bag full of them. Mallows on their long stems to hang up and dry. Mallow flowers and fruit to sprinkle over salads. Mallow leaves to stuff with rice or […]
When the first warm days tempt you outdoors for a walk, take time to look at the wild mallows flowers. So soon to vanish in summer’s heat, they cast their light purple beauty wherever they’re permitted to exist. Urbanization has deprived Nature of places where wild herbs and vegetables used to grow, but even the […]
Part IV in a series of 4 on eating and healing with roses. Rosewater is the fragrant liquid left after steaming has extracted roses’ essential oils. Rose essential oil is most expensive – sometimes more costly by weight than gold. Thankfully, rosewater’s price is affordable even to ordinary budgets. Rosewater has been a resource in […]
Part III in a series of 4 about cooking and healing with roses. More on eating and edible roses can be found here and here (cooking with fresh roses). Dried roses preserve the sweet, seductive perfume of the fresh flower, and there are many ways to use them. Pick up a package at a Middle […]
Part II in a series of 4 about cooking and healing with roses. To cook with fresh roses, first make sure they haven’t been sprayed with pesticides. Then get up early, while the dew is still on the flowers and before they’ve released most of their perfume. Clip off as many as you need and […]
Part I in a series of 4 about eating and healing with roses. Roses have everything you desire in a flower: beauty, fragrance and the power to express, and to waken, love. Maybe it’s their mysterious beauty; a whorl of petals that enclose the unmistakable, heady scent. Body and spirit instinctively respond to rose’s soothing, […]
Let’s say you’re a student gearing up for end-of-semester tests. Or a professional going over the latest reports. Or you’re drafting a talk or a presentation. You have to cram these preparations into a busy schedule. How can you stay alert and get the most out of the time you spend researching, reading and taking notes? […]
Roasted wedges of kabocha pumpkin make a great, easy winter dinner.
Have you met the quince? You might have come across it in a market and passed it by. It’s yellow, but not yielding like an apple. It looks like a bumpy pear. Raw, it’s inedible. What do you do with it? The simple answer is: cook it. Quinces under heat become sweet and tender, with […]
What’s vegewarian, anyway? Answer: it’s selecting sustainable dishes based on non-meat foods at least once weekly. Halloumi is said to have originated long ago in Cyprus. Cheesemakers spread the Halloumi technique abroad of compacting milk fresh curds and curing them in brine, and now many Middle Eastern countries produce the cheese. It may be made […]
Sderot’s dusty streets and woeful aspect come naturally after enduring years of rocket attacks from the Hamas-controlled Gaza Strip. In this Western Negev town in Israel, all bus stops are small bomb shelters. A traffic roundabout represents the town center, with a pizzeria, a stationary store, and some tired-looking clothing shops around it. The young, […]
Don’t have a garden? You can still own a fruiting olive tree, grown in a container. A sunny balcony and the right climate are the essential things; that, and time. Italians have grown fruit trees in containers for centuries, keeping them protected in special sheds during the winter. Come spring, the trees are wheeled out […]
A liquid formula that goes down easy and provides you enough nutrients for the day. Would you ever start eating soylent?
I stood in a golden wheat field some five miles north of Acre in Israel. Paul Nirens of the Galileat organization had arranged a demonstration with a local farmer, to show us how the Druze traditionally roast green wheat for freekeh. To reach the field, we’d driven over a ditch of teeth-rattling bumpiness, part of the […]
Those jars and honey bears full of golden liquid are mostly not honey at all. It’s just syrup that tastes something like the real thing.
In the Galilee’s Arab, Jewish, and Druze communities, life has a rural rhythm, slower than in big towns. You can tell that people like to stop and sniff the roses, as each garden displays roses and other lovingly tended fragrant bushes. And the old foodways are still alive in the Galilee, preserved by middle-aged housewives.
It looks like aliens took over the broccoli patch, doesn’t it? Romanesco broccoli is a unique vegetable that looks like a cauliflower gone crazy but has an intense broccoli flavor. It was first grown in Italy and is now available in more European countries, the US, and in Israel.
It’s easy to make your own butter. All it takes is double cream and some salt. The most basic equipment will do: a mixer, a pair of sturdy wooden spoons, some cheesecloth or a sieve, and a couple of bowls.
Ah…a cold glass of orange juice, first thing in the morning. Gives you energy, vitamin C and zest to start the day. Right? Is that glass of juice really good for you?
The Jewish holiday of Purim 2018 begins this coming Wednesday night, the 28th of February, and continues through Thursday the 29th. In Jerusalem and other ancient walled cities, the holiday is called Shushan Purim and occurs on Thursday night, the 1st of March, through Friday.
Nomads of the Caucasus Mountains attribute their long, vigorous lives to a natural diet, plenty of outdoor exercise – and kefir. Kefir is fermented milk, something like yogurt. Its taste ranges from mildly sour to cheeselike, depending on how long the milk ferments. It has lots of probiotics and proven anti-bacterial power.
There are usually no great surprises at the major wine festivals, which are held in Tel Aviv and Jerusalem. You tend to bump into the same winemakers over and over again. Some stands represent not wineries, but fruit-based liqueurs, or beer. At the Wine Jerusalem festival held last week, I was surprised to find a new twist […]
It’s still chilly in the Middle East – still the season for comfort food. Try driving the cold away with msemmen, a flexible, square-shaped skillet cake (the best of Middle East and North African pancakes!), easily pulled apart into layers so you can stuff it. Msemmen is similar to the Emirati Khameer bread (recipe here), […]
There’s a huge new movement in Israel. Not politics. Food. Specifically, veganism. Of a country totalling eight million people, an estimated 200,000 are now declared vegans (see Karin’s post about the growing movement here). That’s roughly 2.5 percent of the population.
Why would anyone want to eat plants that sting? And raw nettles do sting. But nettles are a tasty, nutrient-dense food. People have been eating them since antiquity, and probably since pre-history. Their easily-metabolized iron rich content is so high that nettles tea is a natural remedy for anemia.