Aley CHubeza #155, April 22nd-24th 2013

Ruthie from Jerusalem invites you to a special concert:

The Jerusalem Conservatory “Hassadna” is pleased to invite you to celebrate our “From Risk to Opportunity” music program for children of Ethiopian descent On Tuesday, April 30th, 2013, Beit Shmuel – Mercaz Shimshon, 19:00pm

The program will include: * performances by children from the program * traditional Ethiopian music performed by guest musicians * traditional Ethiopian refreshments

We welcome the opportunity to introduce you to this project and would be honored by your presence. The program brings joy, pride and excitement to 30 children and their families. We are looking forward to sharing this special occasion with you!

The event is free of charge; however prior confirmation is required. Please contact our office at 02-5630017 or by email to confirm your attendance.

Below you will find a link to a recent performance by one of the program’s students. Enjoy!


The creative, productive people from Shorshei Zion bloom in springtime (even though spring has been loath to settle in….) and they are renewing a wide range of live, probiotic preserves, including: pickled cauliflower and daikon, walnuts in spirulina, almonds in cocoa and green olives and probiotic mustard, joining the other fun products: pickled cabbage in a variety of flavors, Kimchi, pickles, “live” crackers, and of course… kombucha in a variety of flavors.

To read about the quality and uniqueness of the probiotic and live products, check out the Shorshei Zion website. You can order via our order system.

To your health!


Dispatch From the Cabbage Patch

This Monday was Earth Day, and we at Chubeza discussed our own earth-like vegetable. We are bidding farewell to our beautiful cabbages that have grown in our fields over winter. We already said goodbye to their siblings, the broccoli and cauliflower, and soon, when the cabbage goes away, we’ll know for sure that spring is here and summer is around the corner. You’ve been receiving cabbage in your boxes for some time now, and some of you treat it like a guest who came to visit and forgot to leave… but in order to extol him and remind ourselves just how much we love and respect him, we dedicate this week’s newsletter to……Mr. Cabbage!

Throughout history, the cabbage has known many ups and downs. The Greeks loved it for its medicinal attributes, but the medieval aristocracy turned up its nose at the mere mention of the word. If you were to heed a Roman scholar from the 2nd century BC, you’d eat lots of fresh cabbage seasoned in vinegar if you intend to imbibe. The Egyptians suggested beginning your meal with fresh cabbage, including its seeds, in order to remain sober till the end of the meal. Seems like the common cure for hangovers was the consumption of more and more cabbage.

In Europe, cabbage was one of the only vegetables to grow in the frozen winter, which is why the snowy-day menu included a wide variety of cabbage dishes. This was the fare of every common Russian farmer as well, which included sour cabbage soup, rye bread and a nasty drink. In China, they would dry the cabbage leaves and store them for winter, then wet and revive them to add to soup or some other dish. The Chinese would also serve pickled cabbage as a side dish at mealtime. Pickled cabbage was brought to Poland and Hungary by Turkish vagabonds in the 16th and 17th centuries, and a common German 18th century meal usually included cabbage, hot dogs, lentils and rye bread. In the Scandinavian region, the winter menu was comprised of foods which could be preserved by smoking, drying or salting—all perfect for cabbage. In medieval times, vegetables, and particularly leafy vegetables, were considered harmful to your health, as they produce “wind” (gas), which was unthinkable in aristocratic circles. But still, the people continued to eat cabbage.

In 1984, the cabbage was finally granted its due when the UN Food and Agricultural Organization declared it one of the 20 most important foods in world nutrition.

The East Europeans and Turks stuff it, the Chinese add it to stir-fries, the Ethiopians cook it spicy, and the Japanese serve it pickled as an appetizer. In Germany, cabbage is a national food, in a sweet-and-sour slow-cooked dish of red and white cabbage, and in Scandinavia, the ultimate appetizer is coleslaw (whose name probably derives from the Dutch for cabbage “kool” and salad “sla”). And there are many others which we have not listed.

The cabbage gave its name to a very prominent family, which includes cauliflower, broccoli, Brussels sprouts, kohlrabi, kale, collards and the oriental leafy vegetables bok choy and tatsoi. The original wild cabbage originated in the coastal region of the Mediterranean, southern Europe and southern England, where it enjoys moist weather. This primeval cabbage must have been very different from the cabbage head we know today, and was probably a stem with few open leaves.

The cabbages belong to the Brassicaceae family. Research indicates that vegetables from the cabbage family can fight breast cancer, abdominal and intestinal cancer, thanks to phytochemicals containing the indole compound. On the other hand, over-consumption of cabbage may adversely affect the thyroid gland. Cabbage juice is known as a remedy for ulcers. Cabbage is rich in iron, calcium and potassium, and contains high levels of vitamins B, C and D. Red cabbage contains higher levels of iron, calcium and potassium, as well as vitamin C and dietary fibers. Pickling cabbage is a great way to preserve its vitamin C. Captain Cook used to ascribe his seamen’s excellent health to a daily serving of pickled cabbage.

A few years ago, Ruth, a veteran client from Jerusalem, made a surprising request. She asked me for external white cabbage leaves (the kind which remain in the field after the cabbage heads are harvested) in order to use them for medicinal compresses. When I inquired, she added some recipes and tips for use of the kitchen ingredients for medicine and health matters. Thank you, Ruth!

Before I bring her message in her words, Ruth requested I make sure you know that this does not replace medical treatment or opinions.

Cabbage (white and frizzy cabbage)

–          From the Brassicaceae family (red cabbage, Brussels sprouts, Chinese cabbage, cauliflower, broccoli, kohlrabi): unmistakable cancer busters!

–          They are chockfull of vitamins and minerals (in its fresh and live form): vitamin A (beta carotene), vitamins B, C, E, K, iron, protein, calcium, potassium, sulfur, folic acid, lactic acid, glutathione…

Some people are sensitive to cabbage, due to its gassy effects. This relates more to cooked cabbage.

Healthy uses:

–          Neutralizes free radicals, prevents oxidation damage to the body

–          Nourishing and fortifying, therefore good for anemia, weakness, exhaustion, energy deficit, and to supplement vitamins, mineral and calcium deficiency.

–          Motivates metabolism

–          Helps strengthen the body’s immune system

–          Helps strengthen the liver and treat liver problems.

–          Cleanses the blood and lymph system, serves as a diuretic and lowers blood pressure, promotes the treatment of edema, prevents kidney stones.

–          Encourages the secretion of toxins via urine. Anti-cancerous.

–          Reduces phlegm, congestion (bronchitis, asthma), dries up secretions (runny noses, ear infections, vaginal secretion. Nursing mothers, beware. Can dry up your milk!)

–          Assists in healthy growth: strengthens the bones; good for your gums.

–          Contributes to the reproductive system

–          Efficient in cleansing the digestive system, as it is a gentle laxative.

–          Good for the skin. Encourages healing.

–          Improves night vision

–          Calms your nerves

–          Protects the coronary arteries and heart

Raw cabbage salad:

Keeps all the nutritional value of the cabbage, is rich in calcium, vitamins, minerals.

  • A tip for a natural calcium additive: add a granule of ground eggshell. When it comes in contact with the lemon juice, it becomes acidic calcium, easy to digest and absorb.

Raw cabbage juice:

Keeps all the nutritional value of the cabbage, minus the fiber, and therefore recommended only for short periods of time.

Use a juicer, and add two stalks of celery and one carrot if desired.

Drink 1-2 cups a day in sips which you hold in your mouth for some time before you swallow, making digestion and absorption easier.

Good for:

  • Calcium deficiency
  • Abdominal and intestinal ulcers, sensitivity in the digestive system/mucous membranes (fresh potato juice is good for this too)
  • Arthritis, rheumatism

Cabbage tea:

You lose some vitamins and consume lots of sugar. Beneficial for upper respiratory tract ailments

Efficient in treating the common cough, cold, sore throat, runny nose, lung diseases.

Cook 1/2 liter of strained cabbage juice with 3 grams of (real) saffron and 1/4 liter of sugar or honey, till it thickens. Take 1 spoonful 3-4 times a day.

Cooked cabbage:

You lose some of the vitamins, and it is harder on those sensitive to gassy foods. Burns fat, good for cleansing and for weight reduction.

Pickled cabbage (homemade, by fermentation):

This is not German sauerkraut, but rather a true health-bomb!

The fermentation (of lactic acid microbes along with the yeast) creates a lactic acid (like all the fermented foods: pickles, miso, yogurt, etc.). The lactic acid protects the natural flora in your intestines as well as healthy mucous membranes, prevents the development of germs, protects natural strength and allows the absorption of food in the intestine. In addition, the vitamins are retained and other important enzymes are created through the process of fermentation.

(Shorshei Zion pickled cabbage and other vegetables are produced in this way)

Good for the treatment of:

  • Calcium deficiency
  • Candida
  • Diabetes
  • Vitamin B12 deficiency
  • Blood and digestion cleansing
  • Improving metabolism
  • Anemia (strengthens)
  • Arteriosclerosis
  • Arthritis, rheumatism
  • Cabbage juice relieves a sore throat or vaginal infection (wash externally)
  • Diuretic, toxin secretor (important for cancer patients)
  • Good for your diet (eat 100 gram per day over 4 weeks)

How to prepare:

Use a big glass jar which you can later refrigerate

  • Slice 5 kg of cabbage thinly
  • Add 100 gram sea salt, kummel and one whole allspice.
  • If you wish to use less salt, you will need more seasoning. Use thyme, light mustard seeds (good as preservatives) etc.
  • You may also layer grape leaves, or even add apple slices.
  • For more calcium, add 1/2 cup of ground eggshells, which will provide calcium with lactic acid which absorbs well.
  • Squeeze the cabbage into the jar using your hand or a stick, making sure all is covered by the resulting liquid. You may cover it from above with a cabbage leaf.
  •  Place a heavy object on the cabbage so that while it ferments, the cabbage is always covered by liquid (a clean stone, or fill up another jar with water).
  • Close with a cloth cover, set aside (in the light, not the sun) for about a week.
  • Taste it. When ready, keep refrigerated.
  • If more liquid is needed, boil 1 liter water with 10 grams sea salt, cool, and add.

Cabbage leaves (for compresses):

Used in ancient times as a remedy for almost any disease.

You can provide your body with all the attributes of fresh cabbage externally, via your skin, in a separate treatment or together with internal consumption, to double the medicinal effect.

Mode of use:

  • Take fresh green leaves (the external cabbage leaves), wash in lukewarm water to remove the dirt.
  • Cut from the protruding thickness of the spine. Lay on a cutting board and roll a glass bottle on it, to soften the leaf.
  • To warm it: place on the lid of a warm pot, wash under warm water or wet a piece of cloth with warm water and place the leaf over it.
  • Crisscross some leaves over each other upon the required area (forehead, neck, nape, chest, stomach, knee…) and bandage over it with a hot cloth. May apply this compress from 30 minutes to the entire night. You may renew this every two hours, if needed. If it causes discomfort or pain, leave on for shorter periods of time.
  • Cancer patients may experience more pain in the beginning from this form of therapy, but this will improve in time.
  • At the end of treatment, remove the bandage, wash in lukewarm water and spread some olive oil (or hypericum- very good for cancer patients).
  • You may alternate between bandaging with cabbage leaves, clay, carrot, cream cheese and more to achieve various effects.
  • If the leaf we removed seems dry, it must have given its liquids to the body, and not absorbed any in return.
  • If the leaf is saturated by a bloody fluid which sometimes emits a bad smell, the leaf has drained some fluid from the body. Bodily fluids that were stagnant and rotting are the cause for the foul smell, similar to fluid accumulated in pus.

Health uses:

(as part of general treatment. Sometimes healing is immediate, sometimes long weeks are required till total recovery, or till the body reaches its healing limit).

  • Cabbage leaves give the body their beneficial material and absorb the toxins and unhealthy body liquids.
  • Cleanse the blood and lymph system.
  • Drain out toxins via urine and skin (in chronic illnesses, skin problems may develop due to the bandaging. This means there are too many toxins and the body is secreting them via the skin, till it heals.)
  • Painkiller
  • Disinfects, drains liquids, treats pus, wounds, abscesses,  furuncles, swelling, contagious skin infections, bite wounds, burns, hemorrhage, tending tension.
  • For chronic diseases, cancer (recommended to combine with clay bandaging). For painkilling, for the prevention of further development and shrinking of an existing tumor.
  • For infections, phlebitis, tooth inflammation, pneumonia.
  • For neurological pain (trigeminal)
  • For hemorrhoids, leg thrombosis, bad blood flow or blockage in legs, causing them to turn black; closed ulcers.
  • Headaches (bandage on the nape or forehead at night).
  • Balances body temperature (high or low)
  • Cold, flu, sore throat (when it’s a bad case of the flu, bandage the liver at night)
  • Breast infection (from nursing. Beware- cabbage can dry up the milk!) Also, for a woman who is weaning and suffering from swelling, engorgement, and pain.
  • Excellent for asthma and bronchitis: bandage twice a day, morning and evening, on the chest and upper stomach.
  • For croup- if uncomfortable at first, start gradually and slowly lengthen the time.
  • Stomachache, digestive infections and intestinal infection- bandage the stomach.
  • Frostbite- rub with lemon, then bandage with cabbage leaves overnight.
  • For sinus infection – bandage forehead for two hours.
  • Painful joints (due to the accumulation of uric acid)

And before we say goodbye to the cabbage this week, here are some beautiful farmer words I found in the book Farmer John’s Cookbook: The Real Dirt on Vegetables, a cookbook published by one of the biggest CSA’s in the U.S., Angelic Organics, near Chicago:

“Cabbages are quite an amazing feat of nature. Cabbages plants produce normal-looking leaves for quite some time before reaching a threshold, then they suddenly start curling in, layering one leaf on top of the other until they create a tight sphere.”

This may sound like flowery language, but in the field it really is magic. I’m surprised each time it happens, when the flat leaves do what they do and become a ball – just like last time.

And in perfect timing, we extend our hearty congratulations to Danny and Galit, our Granola people, who harvested their own little baby boy out of the patch last week. Many warm hugs and good wishes to Baby, his lovely parents, and two older sisters.

Wishing us all a week full of magic, and some sun, of course…

Alon, Bat Ami, Ya’ara, and the entire Chubeza team



Monday: Romaine/red leaf/iceberg lettuce, dill or cilantro, tomatoes, zucchini or potatoes, kohlrabi, celery/celeriac, cucumbers, carrots, fennel or daikon, cabbage, leeks-only small boxes

In the large box in addition: Swiss chard, fresh onions/fresh garlic, beets, parsley root.

Wednesday: fennel or daikon, cabbages, cucumbers, cilantro, Romaine/red leaf/iceberg lettuce, celery/celeriac, kohlrabi, carrots, tomatoes, Swiis chard- only small boxes, parsley root- only small boxes.

In the large box in addition: beets, zucchini, leeks, fresh onions/fresh garlic, dill


Recepies from  Farmer John’s Cookbook: The Real Dirt on Vegetables: