We welcome you and your family to continue to learn and pray with us each day in ways that we believe will elevate your search for meaning and deepen your faith.
We also invite you to keep in touch, reach out to us in times of need, and stay informed as we explore together the challenges and responses to COVID-19 through a Jewish lens.
Although our campus is temporarily closed, our community and all that we are able to offer at this time remain available and open to you in new and exciting ways. Some of our current offerings are listed below. May we all enjoy in peace, community, and good health!
Please note: For ALL ZOOM classes for security reasons, please contact Sarah Jacobs, firstname.lastname@example.org, for each unique Zoom ID/link and Password.
Tehina shake (Makes 2 shakes) 2 frozen bananas 1/2 cup caramelized pecans 1 and 1/2 cups low fat milk 2 Tbsp. Raw Tehina 2 Tbsp. Silan 1 cup of ice cubes
Combine all ingredients in a blender and blend into a smooth shake. Serve immediately.
Sabich Sandwich (Makes 3-4 sandwiches)
1 medium Eggplant 2 Tbsp. Olive Oil Salt Black Pepper 2 boiled Eggs 2-4 Israeli Pickles Fresh Parsley leaves Lemon Zest Pita bread or bread of your choice For the Tehina sauce: ⅓ cup Raw Tehina Half a Lemon freshly squeezed (about 2 tsp. lemon juice) 4 tbsp. Cold Water Salt (just a pinch)
Optional toppings: Zaatar and Sumac
1. Half the eggplants and create checkerboard slits in the flesh. 2. Brush with olive oil and sprinkle with salt and black pepper. 3. Roast the eggplant for 35-40 minutes in 400° preheated oven and an additional 5 minutes in broil. 4. Grate lemon zest on the prepared warm roasted eggplant. 5. Prepare Tehina sauce by combining raw Tehina, freshly squeezed lemon juice, water and salt and whisk well until the sauce is unified and you reach the desired consistency. 6. Cut the prepared eggplant into strips and arrange in a pita bread add sliced Israeli pickles, sliced hard boiled egg, fresh parsley leaves, drizzle with Tehina sauce and top with Zaatar and Sumac.