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The Israel Breast Cancer Emergency Relief Fund, IBCERF, was founded to provide short-term and immediate financial assistance to Israeli breast cancer patients during their first year of treatment. (aka The Lemonade Fund, as in, when life gives you lemons, make lemonade, long story…to read more, you are invited to visit my blog,

Most don’t know (and hopefully will never know) how expensive it is to be seriously ill.

Did you know that:

¨       1 in 8 women will be diagnosed with breast cancer in her lifetime

¨       Average treatment lasts 6 months

¨       In 6 months, a health crisis can throw a family into bankruptcy or homelessness


By quickly and compassionately delivering direct financial aid, the Israel Breast Cancer Emergency Relief Fund (IBCERF) is able to ease some of the financial burdens that accompany breast cancer so that patients can concentrate on the more important challenge of getting well.

Read the latest letter received from S., a grant recipient from Beer Sheva:

“I very much want to thank you for the help that you gave me. Your grant arrived during a particularly difficult time for me, while I was dealing with breast cancer. This was the hardest time I’d ever had in my life and for this reason I can’t thank you enough for the help you sent me during this time. I hope that you can continue your work, which I see as holy, and that you can continue to help many others.”

The fund is need-based and is administered by ESRA, an Israeli-registered non-profit organization (No. 580037455), which for more than 20 years has been involved, in Israel, in providing help for those in need, regardless of race, creed or religion. The Israel Breast Cancer Emergency Relief Fund operates under the umbrella of ESRA’s Crisis Welfare Fund and applicants are carefully screened by social workers at hospital Breast Centers as well as at ESRA.,

Wishing all of us peace and good health during this holiday of light. Happy Channukah!


Lemon potato latkes with gingered avocado creme


Here’s the recipe, slightly modified by me to (1) veganize (2) include the onion, (3) half the lemon zest and salt, and (4) sub canola for olive oil for frying:

Lemon potato latkes with gingered avocado
Adapted from Celia Brooks Brown’s New Vegetarian

(Serves 4, so the recipe claims, but I ate it all myself with no problem whatsoever)


2 large potatoes (about 750g / 10 1/2 oz)
1 small onion, minced
1/2 lemon, zest only, grated
2 tsp freshly squeezed lemon juice
4 tbsp plain flour
1/4 tsp baking powder
1/2 tsp sea salt
Canola oil, for frying

For the gingered avocado crème:

1 large ripe avocado, halved and pitted
1 lime, juice only
1-2 tsp finely grated ginger
½ tsp crushed garlic
1 red chilli, de-seeded and finely chopped, or 1 tbsp chilli sauce
1 tbsp light soy sauce
2 tbsp tofu


1. To make the latkes, peel the potatoes, then grate them on the coarse side of a box grater or in a food processor.

2. Transfer to a sieve, with the onions, and let drain. Squeeze handfuls of the potato/onion mixture to release some of the moisture.

3. Add the lemon zest and juice, flour, baking powder and salt and mix well.

4. Heat about 4 tbsp canola oil in a large frying pan. Add rounded tablespoons of the mixture and flatten slightly; don’t overcrowd the pan.

5. Fry for 2-3 minutes on each side until golden and crisp. Remove with a slotted spoon and drain on crumpled kitchen paper. Keep the latkes warm in the oven while you cook the rest.

6. To make the avocado crème, scoop the avocado flesh into a small food processor or Magic Bullet; add the remaining ingredients and process until smooth, then serve with the latkes.

Note: Latkes make excellent canapés. Fry teaspoons of the mixture as described above, then serve topped with the avocado crème and coriander leaves.