Avocado Sandwiches

Avocado shrimp burger

Avocado lemon cheeseburger

Avocado rib sandwich

These sandwiches are offered by Lotteria in Japan for a limited time.

Red Wine Ice Cream with Cherry Sauce


6 extra-large egg yolks
1/2 cup plus 3 tablespoons granulated sugar
2 cups light cream
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Cherry Sauce

1-3/4 cups pitted dark red cherries or a large jar of morello cherries, drained
1 cup fresh or frozen raspberries
3-4 tablespoons sugar
1/2 cup fruity red wine, such as Merlot
1 tablespoon Kirsch or cherry brandy (optional)


  1. To make the cherry sauce, put the cherries, raspberries, and 3 tablespoons sugar in a saucepan. Heat gently, stirring occasionally, until the sugar has dissolved. Add 1/2 cup wine, bring to a boil, and simmer for 10 to 15 minutes until the cherries are soft and the liquid is syrupy. Taste and add extra sugar, if necessary. Let cool, then chill in the refrigerator.
  2. Put the egg yolks and 1/2 cup sugar in a heatproof bowl and beat with a hand-held electric mixer until smooth, pale, and moussey. Put the cream, milk, and remaining sugar in a saucepan and heat gently until almost boiling. Pour the hot cream in a steady stream over the egg mixture, beating constantly until smooth.
  3. Pour the custard through a fine-mesh sieve back into the rinsed pan. Heat very gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If it looks like it’s starting to boil, remove the pan from the heat and stir for a couple of minutes to let cool slightly before returning it to the burner. Stir in the vanilla extract, then let the custard cool completely.
  4. Pour the cold custard into a plastic container and freeze. Remove it from the freezer after about 1 hour when the edges have begun to harden. Beat with a hand held electric mixer. Return to the freezer, then beat again after 30 minutes. (Or churn in an ice cream maker.)
  5. When the mixture is the consistency of soft scoop ice cream, take half the cherry mixture and cut up any larger pieces of fruit. Put a few teaspoons of the mixture into the ice cream, dragging the fruit through it with the point of a skewer. Carefully turn the ice cream over with a tablespoon and repeat until this half of the cherry mixture has been used. Freeze the ice cream for several hours and refrigerate the rest of the sauce.
  6. Transfer the ice cream to the refrigerator for 15 to 20 minutes to soften slightly before serving. Meanwhile, put the remaining cherry mixture, the remaining wine, and a splash of kirsch or cherry brandy, if using, in a saucepan and heat gently until almost boiling. Let cool for 10 minutes. Serve the ice cream in scoops with the warm cherry sauce poured over.

Makes 4 to 6 servings.

Source: Cooking with Wine

In Pictures: Israeli Food

Rugelach – sweet, sticky, chocolatey bites

Bourekas with cheese, potato, spinach, mushroom, or meat fillings





Regular Fish Intake May Ease Symptoms of Rheumatoid Arthritis

Honor Whiteman wrote . . . . . . .

Patients with rheumatoid arthritis might want to increase their fish intake; a new study suggests that regular fish consumption may help to alleviate symptoms of the condition.

Researchers found that eating fish at least twice weekly led to a reduction in disease activity among people with rheumatoid arthritis (RA), compared with eating fish less than once per month.

What is more, reduced disease activity was achieved with every additional portion of fish consumed each week.

Study leader Dr. Sara Tedeschi, of the Brigham and Women’s Hospital and Harvard Medical School, both in Boston, MA, and colleagues recently reported their findings in the journal Arthritis Care & Research.

RA is a chronic, progressive condition in which the immune system mistakingly attacks the joints, causing inflammation, swelling, and pain. RA can affect any joint, but it most commonly occurs in the joints of the wrists and hands.

Over time, inflammation of the joints may lead to a breakdown of cartilage, which is the connective tissue that protects the ends of bones. This can lead to joint deformities and mobility problems.

According to the Arthritis Foundation, around 1.5 million people in the United States are living with RA.

There is no cure for RA, but symptoms may be managed through lifestyle changes, medication, and, in some cases, surgery. Some of these therapies can also help to slow disease progression.

Based on the new study findings, Dr. Tedeschi and colleagues suggest that a simple dietary change may help to ease symptoms for patients with RA: increasing fish intake.

High fish intake poses benefits

The researchers came to their conclusion by analyzing data from 176 individuals with RA, all of whom were part of the Evaluation of Subclinical Cardiovascular Disease and Predictors of Events in RA cohort study.

At study baseline, a food frequency questionnaire was used to gather information on participants’ fish intake over the past year. Subjects were divided into four groups based on the frequency of their fish consumption: never to once per month; once each month to less than once per week; once each week; and more than twice per week.

Data were not available on the types of fish that participants consumed.

The DAS28-CRP scoring system, which measures welling, tenderness, pain, and blood markers of inflammation among patients with RA, was used to assess disease activity among participants.

The median DAS28-CRP score for participants at study baseline was 3.5, the team reports.

Compared with participants who never ate fish or ate it less than once every month, the researchers found that subjects who consumed fish more than twice each week showed significantly lower disease activity, as represented by a DAS28-CRP score that was 0.49 points lower.

Furthermore, the team found that each additional portion of fish consumed every week was associated with a 0.18-point drop in DAS28-CRP scores.

Based on their findings, the team suggests that people with RA might benefit from including more fish in their diets.

“If our finding holds up in other studies, it suggests that fish consumption may lower inflammation related to rheumatoid arthritis disease activity,” says Dr. Tedeschi.

Source: Medical News Today

Breastfeeding May Reduce A Mother’s Heart Attack and Stroke Risk

Breastfeeding is not only healthy for babies, it may also reduce a mother’s risk of having a heart attack or stroke later in life, according to new research published in of the Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association.

Previous studies have suggested that mothers get short-term health benefits from breastfeeding, such as weight loss and lower cholesterol, blood pressure and glucose levels after pregnancy. However, the long-term effects of breastfeeding on the risk of developing cardiovascular diseases in mothers are unclear. A new study in China found that women who breastfed their babies had about a ten percent lower risk of developing heart disease or stroke.

Researchers from the University of Oxford, the Chinese Academy of Medical Sciences and Peking University analyzed data from 289,573 Chinese women (average age 51) participating in the China Kadoorie Biobank study who provided detailed information about their reproductive history and other lifestyle factors. Nearly all were mothers and none had cardiovascular disease when they enrolled in the study. After eight years of follow-up, there were 16,671 cases of coronary heart disease, which includes heart attacks, and 23,983 stroke cases.

Researchers observed that:

  • Compared to women who had never breastfed, mothers who breastfed their babies had a 9 percent lower risk of heart disease and an 8 percent lower risk of stroke.
  • Among mothers who breastfed each of their babies for two years or more, heart disease risk was 18 percent lower and stroke risk was 17 percent lower than among mothers who never breastfed.
  • Each additional 6 months of breastfeeding per baby was associated with a 4 percent lower risk of heart disease and a 3 percent lower risk of stroke.
  • The researchers considered a range of risk factors for cardiovascular disease, including smoking, high blood pressure, obesity, diabetes and physical activity that could have biased results.

“Although we cannot establish the causal effects, the health benefits to the mother from breastfeeding may be explained by a faster “reset” of the mother’s metabolism after pregnancy. Pregnancy changes a woman’s metabolism dramatically as she stores fat to provide the energy necessary for her baby’s growth and for breastfeeding once the baby is born. Breastfeeding could eliminate the stored fat faster and more completely,” said co-author, Sanne Peters, Ph.D., a research fellow at the University of Oxford in the United Kingdom.

The authors noted that women who breastfeed may be more likely to engage in other beneficial health behaviors that lower their risk of cardiovascular disease compared to women who do not breastfeed.

Because this study was observational, relying on information provided by the mothers about their breastfeeding histories, it does not prove cause and effect. Results from observational studies such as this one must be confirmed by a different type of study that can prove that a behavior may results in an outcome.

Compared to women in China, breastfeeding duration is typically shorter among women in the United States. Ninety-seven percent of the women in this study breastfed each of their babies for an average of 12 months, compared to 30 percent of U.S. mothers in 2016, according to the World Health Organization. However, the U.S. Nurses’ Health Study found only women with a lifetime duration of breastfeeding of 2 years or more had a significantly lower risk of coronary heart disease than those who never breastfed.

“The findings should encourage more widespread breastfeeding for the benefit of the mother as well as the child,” said Zhengming Chen, M.B.B.S., D.Phil., senior study author and professor of epidemiology at the University of Oxford. “The study provides support for the World Health Organization’s recommendation that mothers should breastfeed their babies exclusively for their first six months of life.”

The American Heart Association suggests breastfeeding for 12 months if possible.

Source: American Heart Association

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