Issue 143 by Ami Magazine

FOOD CURRENTS: A FESTIVE WAY TO DRESS UP QUINOA

ISSUE 143 NOVEMBER 13, 2013 10 KISLEV 5774

Elky’s Wholesom e Chanukah

est ivit F h a k u n a h C e Th Begin!

My sister-in-law has one of those recipe binders where she handwrites different recipes that she’s received from neighbors, family, and friends. Her famous peanut butter crunch ice cream is in the binder (from a neighbor when she lived in Passaic) and so is the version of penne a la vodka that I made the first Sukkot I was married (when we all brought all our weeknight meals to my in-laws' sukkah and ate together). I told her that my penne has gotten better since then, but she likes that early version, so that’s the one that’ll stay in the book. There is one cookie she made for her mishloach manot one year that I still remember...I hope it’s in the binder... I might need that cookie one day. I don’t know how she stores her magazine recipes (she does try a lot of them nowadays) or if she has a new system, but in the pre-magazine days, for a recipe to make the cut and get into the book she had to personally try it and love it. When we were both newlyweds, she told me that she will leave the experimenting to me. I should only tell her once I find something that I love. So, while I cooked through every new cookbook, Chana would wait until I found a verifiable hit. Even though I don’t taste every single recipe that’s in Whisk (mostly because I would never want to be “fleishig” in the afternoon while we’re shooting; I can trust our talented girls), I do taste plenty of them. This week, I had three

ies

very different types of donuts (I had salad for dinner those nights to balance out the day). Each of those donuts was perfect and completely worth its calories. Not one moment of regret. You can believe it. Because I tasted them. (Chana, I’m officially approving the Whisk donuts. Add them to your book.) But you’ll have to wait until next week (and the week after) for those recipes. This week, there are no donuts yet! That’s because we’re launching the Chanukah season with the healthful part of our menu in Elky’s "Wholesome" on the following page (Chanukah and healthful is not an oxymoron...we need those lighter recipes to give balance to Chanukah meals). All of our Chanukah photoshoots are finally done, and I’m very excited about each of our features. I want to keep it a secret and for you to be surprised but...I...I just can’t. I don’t like being in suspense (I’ll read the last page of a book before the first) and I can’t handle keeping secrets either (Don’t tell me any). So here goes...look below for our exciting Chanukah lineup! Enjoy! Victoria Dwek victoria@amimagazine.org

Whisk

CHANUKAH FESTIVITIES NEXT WEEK: MEGA CHANUKAH WHISK

NOVEMBER 27: THE CHANUKAH ISSUE

Renee, Zehava, Leah, Shavy, and Victoria bring you 32 pages of fabulous recipes and tablesetting ideas for your Chanukah celebrations!

Leah Schapira’s Fleishig Chanukah...including the soon-to-be legendary Babka Donut. Victoria invites the kiddies (and their parents) to a very mysterious Chanukah party... Stay tuned.

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new from bestselling AUthor JAmie geller is bAck with A UniqUe new cookbook! Jamie loves sharing the joy of cooking with people like her — busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs.

Joy of kosher has more than 100 of Jamie’s absolute best recipes, each with a creative twist:

ThaT’s 200 recipes for every day, Yom Tov, or simchos!

AvAilAble in bookstores , or At www.feldheim.com Feldheim Publishers 1-800-237-7149 • Feldheim Judaica 455 Rt. 306, Wesley Hills Plaza, Monsey

spotitdesign.com

dress it Up for entertaining, or dress it down for everyday.

Whisk

CHANUKAH FESTIVITIES Join the Whisk girls for three weeks of Chanukah festivities, including brand new milchig and fleishig menu options, and lots of creative party ideas for both kids and adults. This week, Elky launches the party here in Whisk with healthful options for our Chanukah menu. We're glad to have you join us. Enjoy!

Wholesome. Recipes for Better Living BY ELKY FRIEDMAN PHOTOS BY DAN ENGONGORO

Let the Festivities Begin

You might be surprised to hear that I think Chanukah is the perfect opportunity for making a lifestyle change. Yes, Chanukah! You read that right. That's because even though Chanukah is usually all about oil and fried foods, I believe that you can eat classic Chanukah treats—in moderation—and still be healthful. There's no reason to think that eating healthy means you can't enjoy a special milchig meal. Start your new healthy eating habits at your Chanukah party. Bring some healthy and delicious options to the table so that your family and friends can enjoy this Yom Tov without sacrificing on health—or taste. I’m pleased to help you out with that. Enjoy in health! Elky

A few weeks ago, it dawned on me how perfect “Greek” salad is for a Chanukah theme...but I hesitated to include it. People have been making Greek Salad for ages! I was talking to a good friend that night and told her about my dilemma. She said, “Elky, are you kidding? No one makes a Greek salad like yours...it's amazing...you must share it!” So here is my version. Enjoy!

Best Ever Greek Salad 1 (12-ounce) bag Romaine lettuce 2 plum tomatoes, halved and sliced 1 sweet red pepper, diced 1 cup black olives, sliced 1 small red onion, sliced thin 4 to 6 ounces feta cheese, crumbled Light Dressing: ¼ cup olive oil 3 tablespoons lemon juice 2 tablespoons vinegar 2 tablespoons water 3 garlic cloves, crushed 1 tablespoon sugar (can substitute sweetener) 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon oregano ¼ teaspoon pepper 1. In a salad bowl, combine the lettuce, tomatoes, red pepper, black olives, and red onion. 2. In a small bowl, whisk together the olive oil, lemon juice, vinegar, water, garlic, sugar, salt, basil, oregano, and pepper. 3. Toss salad with dressing. Top with crumbled feta cheese. Yield: serves 8

Basil Eggplant Pizzas 2 medium eggplants 1 teaspoon salt ¼ cup olive oil 2 tablespoons water 5 frozen basil cubes 1 jar Gefen No Sugar Added Marinara Sauce 1 (8-ounce) container ricotta cheese 2 cups shredded light mozzarella cheese 1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray. 2. Slice the eggplants in ½-inch circles. (Make sure not to cut too thin as they will shrink when baked.) Place eggplants on prepared baking sheet. Sprinkle with salt. Let them sit for approximately 10 minutes to remove traces of bitterness. 3. Meanwhile, in a small bowl, combine the oil, water, and basil cubes. Using a brush, spread the basil mixture on each of the eggplant circles. Cover the baking sheet tightly with aluminum foil. Bake the eggplant slices for 30 minutes. 4. Immediately after removing eggplant from oven, uncover and spread each slice with 1 tablespoon marinara and 1 tablespoon ricotta cheese. Sprinkle with shredded cheese. 5. Return to oven and bake, uncovered, for an additional 10 minutes. Serve hot.

Yield: 18 to 20 eggplant pizzas |

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The mini-pizza reinvented! By cutting out the carb-laden crust, this is a truly low-calorie option. The best part: They are really delicious and filling! The credit for this recipe goes to my sister Tamar, a registered dietician who has a popular practice here in Lakewood. She sees people on a daily basis who seek guidance on how to properly maintain their health. This recipe idea was mentioned to her by a client, and she passed it on to me.

Basil Eggplant Pizzas

Salmon Minis Many of us grew up on our mothers' salmon croquettes or tuna patties. They were a great kid-friendly and quick dinner for any day of the week. But they were fried! Now, with the popularity of health awareness, many of us are sliding our fish patties into the oven instead of onto the frying pan. This recipe makes fish patties not only healthy, but party-friendly! Goodbye patty, hello mini-fish ball, for great presentation.

Tangy Dill Dip ¾ cup light mayonnaise 2 tablespoons tartar sauce 2 tablespoons vinegar

2 (14-ounce) cans of Alaskan salmon 2 egg whites 2 tablespoons light mayonnaise ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon salt Dash black pepper 1½ cups panko crumbs 1 tablespoon parsley flakes ½ teaspoon garlic powder

2 tablespoons water 2 teaspoons lemon juice 2 garlic cloves 3 frozen dill cubes 2 tablespoons sugar* 1 teaspoon mustard ½ teaspoon salt 1. In a small bowl, combine all ingredients. * or agave, or sweetener substitute

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1. Preheat the oven to 350ºF. Grease a baking sheet with nonstick cooking spray. 2. Clean the canned salmon (remove the bones and the skin). Place the salmon in a mixing bowl. Add egg whites, mayonnaise, onion powder, ¼ teaspoon garlic powder, salt, and black pepper. Mix well. 3. In a separate shallow bowl, combine panko crumbs with parsley flakes and ½ teaspoon garlic powder. Form small balls from the fish mixture. Then, roll each ball in the panko crumb mixture to coat generously. Place on baking sheet. Bake for 10 to 12 minutes. 4. Serve at room temperature alongside Tangy Dill Dip. Yields: 18 balls

Festive Oatmeal Bars 2 cups white whole wheat flour 1¼ cups brown sugar* 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ teaspoons vanilla extract 2 eggs ½ cup oil 3 cups old-fashioned oats ½ cup chocolate chips** ½ cup white chocolate chips ½ cup Craisins

powder, baking soda, and salt. Add vanilla, eggs, and oil. Mix well. Add oats. Mix again. Add chocolate chips and Craisins. 3. Spread the dough onto the baking sheet, pressing down until even. Do not be concerned if the mixture seems a bit dry. It will come together very well once baked. 4. Bake for 25 minutes. Let cool for 15 minutes. Slice into granola bar-sized bars.

For thicker bars: Don’t spread the mixture across the entire baking sheet. Leave about 2 inches at the edge.

These addictive bars are simple to make and are lower in fat than most other oatmeal cookies. Plus, they present beautifully since they’re full of color. Thank you, Chani G., for another great one.

Yield: 24 bars 1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and spray with nonstick cooking spray. 2. In a large bowl, combine flour, brown sugar, baking

* Alternatively, you can use ¾ cup brown sugar Splenda ** Or sugar-free chocolate chips

Ultra-Light Tiramisu Coffee Mixture: 2 tablespoons coffee 1 tablespoon Truvia* 1/3 cup warm water ¼ cup liqueur (amaretto or chocolate) Cream Mixture: 2 packages diet sugar-free instant vanilla pudding 2 (8-ounce) containers reduced fat whipped cream cheese 8 ounces silken tofu 2 tablespoons Truvia** For Assembling: ½ package Start Fresh Whole Wheat Oil-Free Vanilla Biscotti Cinnamon, for sprinkling 1. Dissolve coffee and Truvia in the warm water. Add the liqueur. Set aside. 2. In a large bowl, prepare the packages of instant vanilla pudding according to package directions. The

pudding should be thick. Add cream cheese, tofu, and Truvia. Blend, using an electric hand mixer or blender. It should take on a nice, thick consistency. 3. To assemble, dip each biscotti in the liquid mixture, turning over once to cover all sides in the liquid. Place in a trifle bowl or mini serving cup. For the trifle bowl, you will have to place dipped biscotti all the way around before adding the cream layer. Alternate adding biscotti and cream layers, ending with cream. Sprinkle cinnamon on top. 4. Serve chilled. Refrigerate until serving. Can be made up to 3 days ahead if kept refrigerated.

I had been dreaming of creating a lower calorie version of Tiramisu for a while. So take a moment to enjoy...and maybe can you keep it at only one serving?

Yield: serves 15 *or 2 tablespoons sugar (if you don’t use sweetener) **or ¼ cup sugar 15 ELUL 5773

AUGUST 21, 2013

WHISK

The

Secret on

Communicates

th Street C H A P T E R

O N E

A CULINARY SERIAL

This Week: Victoria steps into The Loft for the first time...

By Victoria Dwek

“That chicken that you brought? It was the perfect chicken. The best chicken I ever had in my life... juicy, tender, but spiced perfectly. It also had that barbecued flavor...best chicken ever.” That was my husband. He’s the toughest food critic there is. When I substitute an ingredient in a recipe he usually loves, he pinpoints exactly what I did wrong. But right now, he’s just raving. We’re not even in the restaurant. It’s after 1:00 a.m. and I’ve returned home from my night at The Loft. The chef had served lots of food, way more than I could possibly finish. And so, the staff had packed up the rest for me to bring home. I left Brooklyn when the restaurant closed, and called my husband to wait up: I am bringing home food. And so, now, he’s raving about the contents of his doggie bag, including the Pan Roasted Signature Chicken, even though it’s cold and came hot out of the kitchen hours ago. Imagine if he tasted everything when it was hot and fresh. Let’s go back now to the beginning of my evening. A couple of weeks ago, I wrote in “Hello Cooks” that I don’t get out often enough. A few days later, I was invited to come and experience the new The Loft, located on 40th Street and 13th Avenue in Boro

Park. If I had been driven with a chauffeur and been blindfolded until I reached the entrance of the restaurant, I would have thought that I had been taken to a new exclusive bistro in Manhattan. One of my first thoughts was that I wished I had dressed a little fancier to match the surroundings. The manager brought me to a table where I would soon be joined by the owner’s wife, Chany, and her friends. You know me. I’m accustomed to going straight to the restaurant’s kitchen to steal secrets from the chef. I spend much more time in commercial kitchens than I do sitting at a table and being served. That’s where I’m comfortable. But there’ll be time for that later. Tonight, we’ll eat first. Chany assures me that I can go to the back and spy on the kitchen staff between courses. As I sip a piña colada and enjoy the Risotto Croquettes with a Balsamic Glaze, I learn about the entire makeover the restaurant has received. The new ownership has brought in Executive Chef Boris Poleschuk, one of the kosher world’s top chefs, elite sous chefs, and an impressively skilled kitchen and waitstaff. Later, in the kitchen, I comment that the staff has such “zerizut,” but the Boro Parkers can’t understand

Chicken Lollipops

what I’m saying. Finally, someone translates and says, “zerizus!” Everyone nods. I’m especially impressed by Mattis, the General Manager, who seems to be everywhere he needs to be. He’s at the front of the house to welcome and seat customers. He’s overseeing the waitstaff to ensure they’re constantly attentive. Later I spot him in the kitchen, ready to lend an extra hand when the main course for the sheva brachos upstairs is ready to be served and 60 steaks need to be plated and emerge from the kitchen all at once. The mashgiach is there at all times, from the moment prep begins in

Executive Chef Boris Poleschuk

the early afternoon, until closing time. Executive Chef Boris has redesigned the menu, perfectly pairing each cut of meat with sauces and accompaniments, and taste-testing every recipe until it’s perfect. The chef wants us to try one of those new recipes: the Pan Roasted Sweetbreads. A waiter brings the dish over. Even though I needed to test sweetbreads recipes for one of my books, I never really understood why they are so loved. Well, now I understand. Because they are a rare delicacy, they are not always available. On the evenings when they are served, get to the restaurant early or they’ll be sold out. The first version was sweet (I did like it a lot). The second version was the chef ’s new recipe: fried, with a perfectly crisp, thin crumb coating and impressively

Risotto Croquettes

Pan Seared Sweetbreads Over Parsnip Puree

elegant. They sat on top of a parsnip puree. The moment the appetizer course was over, I ran back to the kitchen. (Now for the real fun.) “How did you make the parsnip puree?” I asked the chef. It was sweet and creamy (almost dairy tasting), and I needed to know the secret. The chef hesitated first. But I persisted, and he shared the technique: He first steams the parsnips, then roasts them. Then he mashes and seasons them. That’s all. (It sounds simple, but I bought a few pounds of parsnips the following week and tried to duplicate it. It didn’t work. I didn’t get that same texture.) The upstairs kitchen at The Loft is used for finishing and plating dishes. We go downstairs to see the prep kitchen, a huge and immaculate space. That’s where the butchering is done, the sauces and stocks are made, and the vegetables are chopped. All the time-consuming work gets done downstairs in the middle of the day so the chefs can work efficiently to cook, grill, and finish the dishes quickly and perfectly when each order is made in the evening. Right now, it’s almost 10:00 p.m., so while the upstairs kitchen is bustling, the prep kitchen is quiet, except for one chef who is butchering a big piece of meat, skimming off all the chunks of fat from the surface. “What type of meat is that?” I ask. “This is a rib roast. Four different types of steaks can be cut from a rib roast. Right now, I’m cutting Surprise Steaks.” The Surprise Steak, which is cut from the thin edge of the rib roast, is the best piece of meat of the entire cow. Each rib contains only three portions of surprise steak. It’s a super prime, super special item on the menu. The other side of the rib roast is used for other prime steaks, like the Petit Filet and the Delmonico. One of the waiters comes downstairs to find us. The main dishes have been served and we should hurry back to the table so they don’t get cold. To be continued… Next week: Victoria finds a new favorite main dish... takes over for the pastry chef in the kitchen...and crashes the sheva brachos upstairs.

1306 40th Street Brooklyn NY 11218 718.475.5600 Under the Strict Rabbinical Supervision of Rabbi Yechiel Babad, Tartikov Rov.

Food Currents

By Racheli Sofer

The Sous Chef Whisk responds to your cooking queries

SEMA HAMMER ASKS: Why is it that when I mix a cake batter by hand (when I’m too lazy to take out my mixer!), the eggs don’t get completely mixed in and there are small pieces of the eggs in the batter? Does this affect the finished product?

 PAULA SHOYER, OF WHISK’S “PASTRY SCHOOL WITH PAULA SHOYER,” RESPONDS:

QUICK TIP

This is most probably because the even distribution of eggs helps the cake rise. Next time, beat the eggs in a cup before adding them to the batter and mix harder. Use a spatula to make sure all the ingredients on the bottom are mixed in.

14,043 tons

Whisk reader Hindy says, regarding braids melting into one another while baking challah: They will only do that if the dough is too sticky. If that’s the case, dusting your surface with flour and only lightly rolling your snakes in the flour before braiding (meaning, don’t knead the flour in) will absorb enough of the outer stickiness without losing the inner lightness you get from a more moist challah dough.

EXTRA QUICK TIP After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.

Nestle company has already reduced the amount of salt in its products by 14,043 tons since 2005, in an effort to meet the World Health Organization’s new guidelines for salt intake: adults should consume no more than 5 grams a day.

Eat, Drink, and Be Merry? Bingeing on pasta and soda isn’t just bad for your waistline. According to a new study following over 43,000 women, researchers found that eating foods that spur inflammation in the body may raise the risk for depression in women. The inflammation-linked diet included lots of refined grains such as bagels, pasta, and white rice, and soft drinks, red meat, and margarine. Their diets were also low in wine, coffee, olive oil, and green leafy and yellow vegetables. Women in the study who consumed this diet had an at-least-29-percent-higher risk of depression. Goodbye goodies, but hello good mood…

Going Bananas

You just might go bananas when you read what forced one family to evacuate their home in Hampton, England, this week. According to reporters, Consi Taylor was munching on a banana when she noticed a white blotch on her snack. A closer look revealed that the fruit she had purchased at a local supermarket contained a cocoon holding dozens of deadly spiders! A local pest control firm confirmed that the spiders—Brazilian wandering spiders—are commonly found on banana trees and are the deadliest type in the world. Banana buyer beware? Experts confirm that this is a very rare occurrence.

NCH SL LU

POST -

P? UM

Kitchen Lab Soup season is in full swing…but did you ever wonder how starch works to thicken that creamy soup?

FOODS THAT IMPROVE FOCUS

Starches absorb water into individual starch grains, but they need one key ingredient to do so: heat. As liquid heats up, the molecules move around rapidly, bumping into grains of starch and causing them to absorb water—up until a certain point: the point where the starch grains have absorbed as much liquid as possible. Continue heating beyond that and the starch will be too disrupted and won’t hold the liquid. Oops. You left the stove on too long after your soup came to a boil? No problem. Just add more starch at the

AVOCADOS

Monounsaturated fats enhance communication between brain cells, boosting brain cell activity.

YOGURT

Tyrosine in yogurt produces the neurotransmitters dopamine and noradrenaline that improve alertness and memory.

BANANAS

Vitamin B6 aids in the body’s production of serotonin, norepinephrine, and dopamine, which support concentration.

TEA

Tea may actually help you think more clearly, according to a study published in the journal Biological Psychology.

end of cooking. Soup’s too thick once it cooled? That’s because without the moving molecules the starch is set into a stable structure with water in between. Gently reheat it for a perfect, creamy bowl of soup.

LEAFY GREENS

A 2006 study in Neurology showed that “people who ate two or more daily servings of vegetables, especially leafy greens, had the mental focus of people five years their junior.”

BREAKING BREAD

EGGS

Egg yolks contain choline and lutein, which are critical for memory, thought, and overall cognitive function.

SALMON

Your brain needs the omega-3 fatty acids to strengthen the connections between cells.

WIN!

You can win a copy of Kids Cooking Made Easy, by Whisk editors Leah Schapira and Victoria Dwek. To enter next month’s drawing, send your “Sous Chef” questions and “Breaking Bread” recipes to racheli@ amimagazine.org.

Chaya Baila Sanieski says: I just wanted to share this great recipe I created for YomTov. It was an absolute hit! I served it to company and got a phone call afterward asking for the recipe. I have since served it for dinner during the week as well. It’s healthful, filling, and delicious. Here goes: and sliced 1 small eggplant, cubed 1 can whole button mush rooms, drained Salt to taste 3 to 5 tablespoons sweet and sour duck sauce

ROASTED RED PEPPER QUINOA 1 box Near East Roasted Red Pepper Quinoa 1 to 2 tablespoons olive oil 1 onion, diced 1 red pepper, diced 1 green squash, peeled

Cook quinoa according to package directions. Then, in a tablespoon or two of olive oil, sauté diced onion and red pepper until soft. Add squash and eggplant, and sauté until all the vegetables are well done. Add mushrooms. (You can adjust the amount of vegetables, commensurate with the number of people being served.) Combine sautéed mixture with the quinoa. Add salt and duck sauce. Serve warm or at room temperature.

Enjoy, Chaya Baila Sanieski 10 KISLEV 5774

NOVEMBER 13, 2013

WHISK

GIRL HAS OUR “ ON A DIET” ACTED Tell us how at P M I S E I R E S whisk@amimagazine.org ? E F I L R Letters will be YOU

Basya

published.

BUSY WEEK I did not have a great week this week. I had a big assignment due for school at the same time some major deal was tak-

Basya’s Menu

SUNDAY: Breakfast: coffee, apple, granola bar. Snack: rice cakes. Lunch: salad. Snack: sliced cucumber, tomato. Dinner: barbecued chicken, salad. Dessert: watermelon. MONDAY: Breakfast: coffee, oatmeal. Lunch: turkey sandwich on rye. Snack: apple. Dinner: couscous, tofu, boiled vegetables. Dessert: almonds, grapes. TUESDAY: Breakfast: coffee, dates with walnuts. Snack: 2 hard-boiled eggs. Lunch: whole-wheat bagel with tuna. Snack: cottage cheese, pineapple. Dinner: baked salmon, brown rice, grilled broccoli. Dessert: pear. WEDNESDAY: Breakfast: coffee, yogurt. Snack: banana. Lunch: tuna salad. Snack: grapes, almonds. Dinner: baked chicken, couscous, Israeli salad. Dessert: fruit salad. THURSDAY: Breakfast: coffee, granola w/milk. Lunch: chicken wrap. Snack: peanut butter on apple. Dinner: whole-wheat pasta with tomato sauce, sliced vegetables. Snack: grapefruit. FRIDAY: Breakfast: coffee, wholewheat toast. Lunch: granola bar, pear. Snack: chicken soup. Dinner: challah, guacamole, salad, gefilte fish, chicken soup, London broil, baked squash, sliced pineapple. SHABBOS: coffee, whole-wheat challah, gefilte fish, salad, chicken cholent, baked zucchini, sliced pineapple. Snack: pickle, grapes. Shalosh Seudos: piece of challah. Motzaei Shabbos: whole-wheat pasta with salt.

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NOVEMBER 13, 2013

ing place at my part-time job. At neither school nor work were the powers that be understanding of my time constraints due to my conflicting schedule. I think it’s time to quit my part-time job; I feel it is more important to focus on school. Naturally, my diet suffered this week due to the pressure of a busy schedule. I tried to plan ahead since I knew it would be stressful, but it seemed as though at every corner I turned there was a convenient snack, meal, or pick-me-up waiting for me. One day on my way into the office, a coworker, who is actually a friend of my cousin, had bought me a latte. “I know you told me school is stressful this week. I hope this helps,” she said, as she placed the latte on my desk. The latte smelled of cinnamon and chocolate. “Thank you so much,” I replied, as I took a sip. It definitely helped me get through the day. It might have even boosted my week, but it was absolutely not worth the calories; plain coffee with skim milk does the job just fine. Then at school a few days later, Mindy had made chocolate chip cookies for the group. “Please, help yourselves. Cookies help me get through finals, I’m sure they will help us get through this project,” she said cheerfully. It didn’t look like she needed anything to get through the stressful week; she was always upbeat and positive. Obviously I had little to no time to make dinner. I did make dinner a few nights, but the remaining days of the week we had takeout. I didn’t choose the unhealthiest options, but the reality is that you never know what they put in your takeout food. Restaurants like to save money, just like any business, so they tend to use cheaper oils, and ingredients that just taste good so their customers are satisfied, regardless of their caloric value. Thursday night when I came home, Moishy was home early from work. The

10 KISLEV 5774

Gir on a

T he

Chal le

Basya

STARTING WEIGHT

200

CURRENT WEIGHT

166.5

GOAL WEIGHT

150

POUNDS LOST THIS WEEK

TOTAL POUNDS LOST SO FAR

33.5

house smelled like pasta sauce and garlic bread. I walked into the kitchen and there was Moishy, wearing an apron my grandmother bought me that says, “How can you help? Get out of my kitchen!” I laughed at the sight. Moishy was actually making dinner! Don’t get me wrong, he makes a mean toast, and he’s not too bad at scrambling eggs, but this was an all-out meal. Moishy had made whole-wheat pasta with homemade pasta sauce, whole-wheat garlic bread, and a big Niçoise salad. “Maybe I should have a busy week more often,” I joked. The meal was more than adequate. Until next week, Basya

rls D

THE CONTEST

iet

Basya and Devoiry each want to lose 50 pounds. The first one to reach her goal wins a trip to Florida or $500. Follow them weekly as they share their diet journeys with us.

WEEK THIRTY-SIX

enge

Devoiry

STARTING WEIGHT

203

CURRENT WEIGHT

153.5

GOAL WEIGHT

153

POUNDS LOST THIS WEEK

TOTAL POUNDS LOST SO FAR

49.5

SURVIVING KOSHERFEST Kosherfest! Visions of unlimited mouthwatering delicacies. The salivating begins. The company Shloimy works for has a booth there, and as a compulsive overeater Kosherfest has been a source for gluttony for me for the past few years. Last year the company I worked for also had a booth. At the end of the day, I was exhausted. I could barely stand up. For the first time that day I sat down. After a few minutes had elapsed, I noticed this lady walking in my direction. I saw her name tag and jumped up with delight, adrenaline suddenly coursing through me. It was none other than Whisk’s incredible editor, Victoria Dwek! Had I not been so tired I would have already left and missed

Devoiry

meeting her! In conversation I told her that I would love to be the “girl on a diet,” thinking that this could possibly be the miracle I was desperately hoping for. She told me to submit an article to show the editors my writing style. The rest, as they say, is history. When I talked about going to Kosherfest this year, friends and family members were concerned. “Why would you subject yourself to those foods and be tempted?” was the general consensus. My attitude was that I have so many people I want to see and socialize with, there is no way I am going to allow the food to stop me! Protecting and planning my program has become second nature to me, so I decided to bring along my own food. I was not taking any chances. I made myself a wheat-germ flatbread cracker as my cooked vegetable; I spread herbed goat cheese on top as if it was cream cheese; I cut up some veggies, and I was off. Shloimy had come to the entrance to give me my badge. We were walking back to his booth when I spotted Victoria Dwek with about five other women. I said hi, and got to meet Renee Muller, Miriam Pascal, and Leah Schapira. Seeing Sara Lasry again was so exciting. Both Sara and Victoria shared their delight in seeing me after this weight loss. I met quite a few regulars who “oohed” and “aahed” over me. The feeling is indescribable. I saw many people still suffering; extreme obesity is quite prevalent in our community. I saw people eating, and I just kept thinking, This was me last year. How many free pastries could I shove down my throat from this vendor? How about all that delicious cheesecake? There is a system so that one can maximize his or her food intake. In the morning stay milchig, and in the afternoon go for the fleishigs. Now I had no interest in eating the food. It was nice, it was unlimited, and it was free, but it was nothing I’d never tasted before. I felt like crying when

I heard someone who was obese eating mouthfuls of chocolate brownie and mousse dessert telling a friend, “This is unlimited, because it is sugar- and whiteflour-free. I have been sugar- and flourfree for years.” I wanted to say something. It does not have to be like this. It is not my job to change the world, though. I need to change Devoiry, and model good food choices. Ours is a program of attraction, not promotion. Watching a man devour about six sausages—and then hobble over to the next vendor—hurt me. He could barely walk, but food is so enticing and it casts its spell on us. He is powerless, I am powerless. That was me last year. I consumed food like there was going to be a famine tomorrow. I had a thousand “I will start my diet tomorrow” meals! Seeing the behavior and acknowledging that last year I was the same was so painful. I will never be cured from my way of thinking, and I have to remember that. For today, all I can do is beg Hashem not to let me fall back. There is no place for me to judge others; I only need to recognize my own shortcomings and daven that I don’t go back down that road. Devoiry

On the Menu

I love my cucumber salad. It is so simple. 1 English cucumber 1 tablespoon mayonnaise Salt, pepper 2 cubes of frozen dill Dice cucumber, sprinkle liberally with salt. Add the rest of the ingredients. Allow to marinate for 30 minutes. Enjoy.

10 KISLEV 5774

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