Abolishing Lice

Last Updated on Tuesday, 8 March 2011 09:05 Written by Flax Sunday, 6 March 2011 05:48

Lice is one of the plagues that seems to have come out of Egypt together with the Jews.  Israel is notorious for having the worst lice in the world–so much so that lice shampoos come with a disclaimer that reads “guaranteed, except in Israel”.  Not only that, if your child is susceptible, chances are that they are bringing home new bugs every single day.  

Twelve years ago, when I first started making dietary changes in my home, one of the side benefits was that my children, for the most part, stopped getting lice.  This caused me to re-evaluate how I look at lice.  I now see lice as just another form of parasite that invades our bodies, and lives off of our eco-system.  The more you have an eco-system that is suited to any parasite, the more likely you will be to attract them.  To prevent lice, I recommend creating an environment that is dry and healthy, a place that is unsuited to any parasite. 

Parasites love to live in mucoid conditions, places where everything moves slowly and sluggishly.  To make a body inhospitable to lice, the first step is to get rid of the “damp” mucoid condition.   This is done on two levels, avoiding foods that cause mucus and by eating foods that disperse mucus.  Additionally, I recommend using a probiotic which will restore the healthy flora to the intestines and help to quick-start the changes you are making.

Herbs are also useful in clearing mucus.  The herb that is of course the most helpful is rosemary, an ingredient commonly found in most herbal lice shampoos.  This is due to two of its properties.  Not only does rosemary help to clear mucus, it is also a cephalic.  This means that it has a cooling and stimulating effect on the brain.  It improves memory and helps with headaches.  Increased blood flow is the exact opposite of the conditions that parasites like.     

While it might not be enough for a child who is very susceptible to lice, one very simple dietary change might be enough for you.  Encouraging your child to drink the Rosemary-Spearmint tea from Wissotzky might give your kid that extra edge to reflect the lice away from them and have them looking for a friendlier environment.

For more information on the subject, or to schedule an appointment to discuss how to proceed with this type of diet, contact me at:

sima  @  justaddflax.com

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Thai Corn Soup

Last Updated on Wednesday, 15 September 2010 10:55 Written by Flax Wednesday, 15 September 2010 10:55

It was the fast of Zom Gedalia and I was looking for a light but filling soup. While normally I would have made a simple orange soup (fry an onion, add some orange vegetables, nutmeg, salt and pepper) I think everyone in my family was a little tired of it. Probably because we had just eaten it for the past three days over Rosh Hashannah. In any case, I needed a new soup. I was looking for something that wouldn’t give us a stomach ache after the fast but would also satisfy some very hungry people.

This Thai soup, is filling enough to be a whole meal if you like and it is very little work as well. It was such a success that I might even make it for after Yom Kippur . It is very important to only add the rice noodles immediately before serving. Otherwise the noodles will absorb all the water and you will be left with sludge!

1 onion, chopped fine
1 inch ginger, sliced into thin slivers
3 cloves garlic, chopped
olive oil
2 liters water
1 can coconut milk
2 cans corn, drained
1 stalk fresh lemongrass or 1 tbsp dried, chopped
2 kaffir lime leaves (if you don’t have you can use bay leaves as well)
1/2 lemon, squeezed
1 red pepper or carrot, thinly sliced (you can use both if you want)
1/4 package thick rice noodles (optional)
1 bunch coriander, chopped
1 bunch basil, chopped
curry powder
hot pepper flakes (optional)

Heat the oil in a a soup pot. Add the onion, garlic and ginger and sautee for 2 minutes.
Add the spices, lemongrass, kaffir lime leaves, lemon-juice, corn, coconut milk and the water and bring to a boil.
Add the rice noodles and simmer for 5 minutes.
Add the red pepper, coriander and the basil and serve immediately.

Note: The rice noodles make the soup into a whole meal. Do not plan on storing the soup if you add the noodles because it turns into sludge. If you want to save the soup, add pre-soaked rice noodles to individual bowls when you are serving.

Note: If you prefer to make it without the noodles and you like a thicker soup, you can puree the mixture before you add the peppers and herbs and you will have a chowder type soup.
Serves 6


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Six Super Quick meals for a 3 Day Rosh Hashanah

Last Updated on Monday, 21 May 2012 01:03 Written by Flax Monday, 23 August 2010 01:49

A three day Yom tov is never easy. Living in Israel it almost never happens. Everyone kind of panics when it does. It would be funny if I weren’t panicking along with everyone else. The way I do it is a find a few shortcuts and quick recipes to make it easier on myself. If you want you can cook all of these beautiful dishes in under two hours.

A more serious is that we just keep stuffing ourselves with food. My recomendation is to make lighter and smaller meals. There is no need to make 5 course meals with a gazillion dishes. Keep the meals simple, healthy and delicious and everyone will be satisfied (ok maybe not your mother-in-law, but that’s a whole different issue).

Always remember that soups are wonderful. They are filling, low in calories, inexpensive to make and quick. I think soups qualify as enviornmentally friendly. They conserve time, energy and money. Serve them at every meal.

The menu plan below is versatile. Some of the dishes can be made either vegetarian or with meat. The meals can be made quickly, some on the spot, so that you aren’t left with a refrigerator full of food, and they are all simple and super-quick!


Dinner 1st night:

Orange soup

Sweet Chicken and Plums
Steamed Brocolli topped with shredded carrot

Baked apple filled with honey

Lunch 1st Day

roasted garlic and parsley spread
Israeli salad
grilled vegetables

Spinach and Chickpea couscous
Fruit & Nut platter

Dinner 2nd Night

Miso Soup with Sprouts, Carrots and Noodles

Morrocan Fish

Mint Tea

Lunch 2nd Day

Cold Cherry Soup or Cold Cucumber Soup

Pie, vegetarian or turkey
Grilled Asparagus
Butternut squash

Pears Saueteed in Pomegranate Sauce

Dinner 3rd Night

Meatballs with Artichokes or Jerusalem artichokes

Mint Tea

Lunch 3rd Day

Chicken Salad
Tabouli Salad
Green Salad


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