recipe - Lemonade Fund https://lemonadefund.org Emergency financial relief for Israelis recently diagnosed with breast cancer Wed, 01 Feb 2023 19:15:46 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.1 https://lemonadefund.org/wp-content/uploads/2025/08/cropped-Logo-Icon@2x-32x32.png recipe - Lemonade Fund https://lemonadefund.org 32 32 LEMONADE SPRING HOLIDAY NEWSLETTER https://lemonadefund.org/lemonade-spring-holiday-newsletter/ Fri, 30 Mar 2018 10:45:08 +0000 https://lemonadefund.org/?p=2037 First, as is our yearly custom, a spring LEMONY recipe, good for Passover or any time. (Please read to the bottom for Lemonade Fund news.) Lemon Herb Salad MARTHA ROSE SHULMAN, courtesy of the New York Times YIELD 6 servings TIME15 minutes Bitter herbs – the maror – are part of the Seder ritual, symbolizing the […]

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First, as is our yearly custom, a spring LEMONY recipe, good for Passover or any time. (Please read to the bottom for Lemonade Fund news.)

Lemon Herb Salad

MARTHA ROSE SHULMAN, courtesy of the New York Times

  • YIELD 6 servings
  • TIME15 minutes

Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.
INGREDIENTS

  • 2 hearts of romaine lettuce
  • 1 small head radicchio
  • 2 Belgian endives
  • 1 ½ cups arugula or watercress, washed and dried
  • 1 rib celery, preferably from the heart, sliced very thin
  • 2 scallions, chopped (optional)
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh dill
  • 1 tablespoon chopped fresh mint(optional)
  • 1 small garlic clove
  •  Salt to taste
  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup extra virgin olive oil

PREPARATION

  1. Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
  2. Skin the garlic clove, cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.
  3. Just before serving, shake the dressing in the jar, pour over the salad and toss.

Tips

  • Advance preparation: The greens can be prepared, wrapped in a clean kitchen towel and then sealed in plastic bags and refrigerated, several hours ahead.
  • Most of the calories come from the dressing; you can use less to reduce them.
A LEMONADE FUND STORY
WHAT WE DO:
HELPING NEEDY ISRAELI BREAST CANCER PATIENTS
WHO ARE IN FINANCIAL CRISIS

March 2018:

R., 48, is married with 2 children, 10 and 12. She worked in a supermarket stocking shelves until she was diagnosed with metastatic (Stage 4) breast cancer. (She can no longer work due to the side effects of her treatments.) Her husband, though partially disabled and unemployed, controls the household entirely, including all of the finances. He has forced estrangement from her family and friends, and R. is living in fear and isolation. She thinks her children need counseling but her husband will not permit it. The family has no income except for the minimal disability payments that they receive from the National Insurance Institute (Bituach Leumi.)
Despite his cruelty, R. is afraid to leave her domineering husband for fear of orphaning her children completely. For the time being she and her hospital social worker submitted an application for an emergency Lemonade Fund grant that will be deposited in a new separate bank account that R. opened on her own. (In special cases such as this, grant checks can either be sent to the recipient via the social worker, or wired directly to the recipient’s separate bank account.) In this way, R. will have a sum of money that is completely her own, to spend as she sees fit. Though her situation remains precarious, R. will have a modicum of control of her own life…a small step toward personal empowerment (and maybe more,) during a very difficult time.
(See below to donate and help other Lemonade Fund applicants.)

 A THANK YOU AND A DONATION IN HONOR OF A MOTHER:

Hello,
We would like to make a donation to the Lemonade Fund in memory of our mother, ——-, who passed away in 2017. She suffered from breast cancer at age 45, but survived to live an active and rich life until the age of 85 when she passed away from breast cancer. Stage 4. Throughout her life she was a true and brave warrior in the face of illness, tragedy and hardship. She was always active and optimistic and yet gracious and accepting of death at the end of her life.
We would love to pass on a little part of her optimism to other women and hope that we can offer a little assistance to those women who are currentlty finding their own battle.
Sincerely,
Family of ——-
Click to Donate
YOU can help needy Israeli breast cancer patients by sponsoring ESRA Lemonade Fund grants.      
       AVERAGE LEMONADE FUND GRANT = NIS 2,500 ($720.)
  • Donate 1 month of grants for 1 Breast Center    NIS 12,500  ($3,600)
  • Donate 2.5 grants                                                   NIS   6,250  ($1,800)
  • Donate 1 full grant                                                  NIS   2,500  ($720)
  • Donate a half grant                                                 NIS  1,250   ($360)
  • Donate any amount                                                   Thank you!!!!!!
Tax deductible receipts are available for Israeli, US, UK or Australiandonations.
News****We are grateful to JNF (קק’ל) Australia for including the ESRA Lemonade Fund as one of their JNF SPECIFIC AND VITAL PROJECTS IN ISRAEL! Thank you!!!!
https://www.jnf.org.au/project-items/lemonadefund/
We continue to be grateful to Myisrael for supporting the ESRA Lemonade Fund as one of their charity projects.
http://www.myisraelcharity.org/project/view/375
Lemonade Fund is a welfare fund of  ESRA, a registered Israeli non-profit organization (No. 580037455.)

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]]> April Profile in Courage and Some Passover Lemony Recipes https://lemonadefund.org/april-profile-in-courage-and-some-passover-lemony-recipes/ Mon, 03 Apr 2017 08:08:37 +0000 https://lemonadefund.org/?p=1669 A. is a 60 year old single woman, originally from Morocco, currently from Beer Sheva, who was recently diagnosed with breast cancer. She is, like many of our applicants, living on a small, fixed pension, in subsidized housing. Breast cancer patients like A. are often referred to the ESRA Lemonade Fund by hospital social workers […]

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]]> A. is a 60 year old single woman, originally from Morocco, currently from Beer Sheva, who was recently diagnosed with breast cancer. She is, like many of our applicants, living on a small, fixed pension, in subsidized housing. Breast cancer patients like A. are often referred to the ESRA Lemonade Fund by hospital social workers because they have little money and no support systems. No family, no friends, no community. They live solitary lives and can manage on society’s margins until something tragic occurs. And then it all falls apart. That’s where the Lemonade Fund steps in. We are here as in financial emergencies for Israeli breast cancer patients, to get them through crunch time, so they can focus on recovery.
During this season when most of us will be celebrating holidays with our family and friends, it is hard to imagine that people exist in our midst, who are very alone. One of the oft refrains we hear from our grant recipients is that receiving our grant made them feel cared for, made them feel less alone.
This season, may our doors be open to invite all who wish to come celebrate with us. May we be in a position to always help each other.
Please make a Passover Donation to the ESRA Lemonade Fund. Thank you and Happy Passover!
To Donate: https://lemonadefund.org/to-donate/
 

LUSCIOUS LEMONS AT PASSOVER

By Randy Fingrut – Canadian Jewish News
Lemon roasted chicken FLICKR PHOTO
Lemon roasted chicken 

If life gives you lemons, sweeten them with honey and cook with them! Your taste buds will jump for joy from the juicy lemon and honey tanginess found in the savoury dishes that I am presenting. Serve the three dishes together if you are a real lemon fan, or mix and match them with your other favourite dishes. This Passover is going to be extra luscious.

CRISPY LEMON ALMOND BROCCOLI

o 2 tbsp. oil

o 2 tbsp. fresh ginger, minced

o 1/2 cup unsalted almonds

o 1 tbsp. lemon zest

o 4 garlic cloves, minced

o 1/2 tsp. salt, plus additional salt to taste (optional)

o 1 large broccoli, cut into flowerets

o 2-4 tbsp. water

o 2 tbsp. fresh lemon juice

o lemon slices for garnish

Process almonds until they resemble a coarse meal.

Heat a large frying pan over medium heat for 90 seconds. Add 1 tbsp. oil and the ginger. Sauté until soft. Add in the almonds, lemon zest and garlic. Continue to sauté, stirring often, until mixture is toasted. Remove from heat and mix in 1/4 tsp. of the salt.

Place mixture in a bowl and wipe out the pan. Heat the pan again and add in the remainder of the oil. Raise the heat to high and stir fry the broccoli, drizzling the water, 3-4 minutes or until cooked through but still crunchy. Dust with remaining salt.

While the pan is still on the heat, put almond mixture over the broccoli along with the lemon juice and mix together. Sprinkle additional salt to taste (optional). Pour onto a serving platter or bowl and garnish with lemon slices. Serve immediately.

LEMON ROASTED POTATOES

o 12-14 small potatoes, uniform in size

oil spray

o 4 tbsp. Passover vegetable oil

o 2 tbsp. margarine

o zest of one large lemon

o juice of one large lemon

o 2 tsp. honey

o 2 tbsp. fresh chopped tarragon or 2 tsp. dried tarragon

o 1 tsp. salt

o 1/2 tsp. pepper

Preheat oven to 400. Prepare a baking sheet with foil and spray it with spray.

Peel potatoes and immerse immediately in cold water. Mix together lemon juice, honey, tarragon, salt and pepper, set aside.

Heat a small frying pan and heat the oil, margarine and lemon zest; continue to stir until mixture turns golden brown. Drain the potatoes and pat them dry. Toss potatoes with lemon mixture and place them on baking sheet. Bake for 45 minutes. Baste potatoes with lemon juice mixture. Bake for 15 minutes more or until potatoes are golden brown and fork tender. Serve immediately.

LEMON AND ROSEMARY CHICKEN BREASTS

o 4 lemons

o 3 tbsp. honey

o 1/2 cup of water

o 5 skinless/boneless chicken breasts

o 1 tbsp. dried rosemary

o 2 tsp. kosher salt

o 1/4 tsp. pepper

o 1/4 cup lemon juice

o 2 tsp. honey

o 1 tbsp. olive oil

o large Ziploc baggie

o extra olive oil or spray

Mix the rosemary, salt, pepper, candied lemon zest, lemon juice, honey and olive oil together in a small bowl. Pat the chicken breasts dry.Using a zester with five holes, remove the zest from the lemons. (A vegetable peeler can also be used, remove zest and then slice it very thin.) To prepare candied lemon zest, place zest, honey and water in a small pot. Bring to a simmer and cook until zest is translucent. Strain and cool.

Brush the mixture onto the chicken on all sides. Place the prepared chicken in the Ziploc bag and pour in any remaining marinade mixture, seal and place in refrigerator for 2 hours. Preheat the oven to 450 and put the rack in the middle position.

Prepare a baking dish sprayed or greased with olive oil. Place the chicken breasts onto the prepared pan, along with the remaining marinade. Bake for 15 minutes then turn the chicken breasts. Reduce oven temperature to 350. Continue baking another 30-35 minutes, or until chicken is cooked through.

The post April Profile in Courage and Some Passover Lemony Recipes first appeared on Lemonade Fund.

]]> Profiles in Courage – March 2016 (and a cool recipe) https://lemonadefund.org/profiles-in-courage-march-2016-and-a-cool-recipe/ Sun, 20 Mar 2016 17:17:26 +0000 https://lemonadefund.org/?p=1261 G. and her husband, a couple in their mid 50’s, from northern Israel, were living an average Israeli life. Married, with 2 adult children, they were doing well until illness struck. Recently, G.’s husband was diagnosed with a psychiatric problem that rendered him unfit to work. As a result, G., developed stress-related disorders, such as diabetes […]

The post Profiles in Courage – March 2016 (and a cool recipe) first appeared on Lemonade Fund.

]]> G. and her husband, a couple in their mid 50’s, from northern Israel, were living an average Israeli life. Married, with 2 adult children, they were doing well until illness struck. Recently, G.’s husband was diagnosed with a psychiatric problem that rendered him unfit to work. As a result, G., developed stress-related disorders, such as diabetes and heart problems, followed by a breast cancer diagnosis. She is now getting chemotherapy and neither spouse can work. They are barely making ends meet on their disability benefits, and they’ve gone into debt. Their financial situation is causing both G. and her husband, enormous stress, and their case was referred to the Lemonade Fund by G.’s social worker. It is important to note that many of our grant recipients recover from their illnesses and go on to rebuild their lives, financially. The Lemonade Fund was created to help alleviate crushing economic pressure that can hit even formerly solvent families as a result of a breast cancer diagnosis. It is our privilege to help.
One of the ways we express joy and gratitude on the upcoming holiday of Purim is through ‘matanot l’evyonim,’ helping the poor. Please consider a donation to the Lemonade Fund as your ‘matana l’evyonim,’ this Purim. Thank you.
https://lemonadefund.org/to-donate/
(This month’s Profile is dedicated in memory of Vera Greenwald, a staunch supporter of the Lemonade Fund.)

Lemon Poppyseed Hamentashen Recipe

http://www.couldntbeparve.com/recipes/lemon-poppyseed-hamentashen/

Ingredients & Quantities

Hamentashen

  • 1/2 cup (4 oz) natural margarine, cut into 8 pieces
  • 1/2 cup (4 oz) shortening, cut into 8 pieces
  • 3 cups (13.5 oz, 380 g) flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (7.5 oz) sugar
  • 2 ounces almond paste, crumbled into small pieces
  • 2 teaspoons lemon zest
  • 3/4 cup poppy seeds
  • 2 beaten eggs
  • 2-4 Tablespoons ice water
  • 1 egg + 1 Tablespoon water, lightly beaten
  • lemon curd for filling (see below for recipe)

Meyer Lemon Curd

  • grated zest of 4 meyer lemons
  • 3/4 cup fresh meyer lemon juice
  • 3 yolks and 3 whole eggs
  • 1 1/2 tablespoons cornstarch
  • 1 1/4 cup (9.5 oz) sugar
  • 1 1/2 tablespoons neutral vegetable oil
Lemon Poppyseed Hamentashen recipe

Preparation Instructions

Hamentashen

Pulse the flour, baking powder, salt, sugar, almond paste and lemon zest in the food processor until well combined. Add the poppy seeds and pulse to combine. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and pulse until combined.
Remove the mixture from the food processor and pour it into a large bowl. Sprinkle with two tablespoons of ice water and mix until it comes together into a ball. If the dough seems dry add the remaining water juice.
Divide the dough in half and roll each piece out between two sheets of lightly floured parchment paper. Stack the dough, with parchment attached, on a large cookie sheet and chill for at least 30 minutes, or until firm.
Remove dough from the refrigerator and cut into circles using a round cutter or the mouth of a drinking glass. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.
Bake at 350 until they are slightly firm to the touch, about 11 minutes.

Meyer Lemon Curd

Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil. Place in the refrigerator to chill for 1-2 hours or until set. (Can be made up to 3 days ahead. Keep covered in the refrigerator.)

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