Roasted Garlic

Last Updated on Tuesday, 28 June 2011 11:28 Written by Flax Sunday, 26 September 2010 04:49

Friday Night SpecialRoasted garlic is a Friday Night Special in our home.
The irony is that we started to eat it without realizing that it is actually an ancient Jewish tradition. The first source for eating this dish on Friday night dates back to the Babylonian Talmud.  While most of us know that garlic is a good way to keep the germs away, the Talmud notes that garlic is good for the zivug.  

But what about garlic breath?  Here are two answers to that dilemma. First of all, when roasted, the strong garlic smell disappears and the roasted garlic takes on a sweet flavor. In addition, I serve the roasted garlic acoompanied by parsley pesto.  Parsley is an herb that is known to sweeten the breath.


  • 1 head of garlic
  • olive oil (optional)

Preheat oven to 180 C (350 f)
Slice off the top third of the garlic, leaving the root intact. Drizzle with olive oil (optional). Place covered in a small oven proof dish.  Bake in a preheated oven until golden (up to an hour and a half).

Serve with the challah.


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Nutritious Noodles

Last Updated on Thursday, 23 June 2011 11:48 Written by Flax Sunday, 19 September 2010 01:31

Sometimes you want to make a fast meal, without a lot of work while at the same time making sure that you are getting in all of your RDA.

Here’s a quick recipe, 30 seconds to prepare, ten minutes on the stove, and you have a healthy and nourishing meal that will also help you to lose weight.

Guess why? It uses seaweed. Yes that’s correct, the same stringy stuff that we all avoid on the beach is G-d’s gift to mankind. Seaweed happens to be one of the healthiest foods in the world.  Those of you who have never tasted seaweed might not like the taste at first.  All I can say is, stick with it for a week, get used to the taste, and start reaping the benefits.  If the Japanese can not only eat it, but also enjoy it,  than so can we.  In the long run, eating seaweed will help you to be a healthier and a happier person.


  1. 1 package soba noodles (made from buckwheat)
  2. 2 liters water
  3. 2 tsp. sesame oil
  4. 1 scallion, sliced on an angle
  5. 1 clove garlic, pressed
  6. 1 small piece of ginger, grated
  7. 2 gr. wakame, soaked in cold water for 5 minutes
  8. Soy sauce, to taste

Bring the water to a boil and add the noodles.  Simmer for 4-5 minutes and then drain in a colander.

Remove the wakame from the water, squeeze out any remaining water and add to the noodles.

 Add the remaining ingredients and serve.

Optional:  Sprinkle with black or brown sesame seeds

Serve warm.

Note:  Most seaweeds need to be rehydrated before eating them.  It is preferable to soak them and then squeeze out the water before adding them to the food.  Use the soaking water for your house plants and watch them bloom.


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Cucumber Hiziki Salad

Last Updated on Sunday, 10 October 2010 11:55 Written by Flax Thursday, 16 September 2010 01:45

I’ve been reading a lot about seaweed and I realize that I want to be eating three portiions of it a day. There’s only one small problem.

The Taste!

Let’s face it, people don’t normally start salivating when you mention seaweed. If they don’t automatically say “yuck!” then that’s already a good start. People feel so extremely about seaweed that I have heard more than once, “I would prefer to be dead than to eat seaweed.” It’s really a shame.

Taste is a matter of culturization. For example, the Japanese don’t like sweet foods. Give a Japanese kids a lollipop and they will like the color but not the flavor. Give them a pickle, however and they will be in heaven.

Since culturally, we are not used to eating seaweed, I have been looking for seaweed recipes that people might actually enjoy. Here’s one that I have seen devoured.

This salad is very quick to make, and is enjoyable as light summer dish. The ingredients, cucumber and seaweed are both considered to be among the most cooling foods and are perfect for a hot day. While the ginger heats it up a little bit, if it’s too cold for you, add some hot chili flakes to give it a kick.

3 cucumbers
1 scallion
1/4 tsp hiziki
1 tbsp rice vinegar
1/4 tsp sesame oil or sesame seeds
2 slices pickled ginger
1/4 tsp sweetener, sugar, agave or 2 drops stevia

Soak the hiziki for 10 minutes.
Peel the cucumbers. Slice them thinly, first lengthwise and then the width so that you are left with long skinny slices. Cut these on a diagonal to 1 inch pieces (2 cm). Put them into a serving bowl.
Slice the scallions on an angle to pieces approximately the same size. Arrange the scallions on top of the cucumbers.
Drain and squeeze the excess water out of the hiziki and arrange them on top of the salad.
Slice the ginger into small pieces and place in the center of the bowl in a flower shape.
Pour the dressing on top.
Serve cold.

Note: If you want to cheat and make a quick dressing, just use a tbsp of the pickled ginger marinade. You can add a touch more vinegar if you prefer the dish more sour.

Note: Do not use honey as a sugar substitute as combining scallions and honey will give you a stomach ache.

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