A former Israeli Defense Force captain, Julie experienced challenged that helped her evolve into the true Delegation Diva. She learned techniques that create time, and is willing to share what she knows.
She has a program geared toward the ever-busy today’s woman. Her mission is to help other women find the missing time in their lives which will allow them to follow her inspirational motto: “Let’s create a life rather than just make a living”.
She offers a free webinar to teach people (women) to find an extra 2 hours of time each day. You can get that online seminar here. After watching her free webinar, you may realize that her methods are incredible and important to your success and happiness. Her Delegation Diva Bootcamp can be found here. Be prepared for creating the life that you want!
One of her inspirations include Logan LePlante and his TedX talk. She is alsoan accomplished home chef and have given two of her recipes for all to use (below.)
The show notes for every episode will include links to products, people and services that were mentioned in the episode. A notice of total disclosure, as some point I may have affliations with some of the products and services that are linked here. That means that when you click on a link and purchase that product, I will receive a small commission on that sale. It will not increase your cost at all, but it will help financially support me as I continue to bring assistance to anyone who wants to achieve their goals.
The books that Julie recommed are:
Music composed and performed by Jason Shaw. Courtesy of Audionautix.com
Julie also shared two of her (and Meron’s) most favored recipes.
Borsh (this is slightly modified from the top secret Sheranosher family recipe):
Serves approximately 24 (1 cup portions)
2 pounds (1 kg) of top loin steak or round steak. Use a lean cut, and trim excess fat.
Cut to medium sized squares (about 1” square)
2 cans beer
2-3 cloves garlic
6-8 Black pepper corns (or ¼ tsp ground black pepper)
1 big or 2 small onions – diced
2 large beets – peeled and grated
2 carrots – peeled and grated
3 big potatoes – peeled and cut to 1X1 inch
3 Tbsp tomato paste
1 small cabbage, shredded thinly (you can also use a pre-shredded cabbage)
2 red bell peppers, diced
Fresh parsley – about 2 handfuls, chopped
1 Tbsp white sugar
1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water
2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
4. Bring to a boil, lower the heat and cook for another 30 minutes
5. Add the tomato paste, cabbage and peppers.
6. Bring to a boil and allow to cook for 15 minutes.
7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
8. Cook on a medium flame for another 20 minutes.
9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.
11. Dark rye with butter completes the meal. (If you have roasted garlic with the butter, you will have a bit of heaven sitting in front of you.)
Nutritional data (not including sour cream or bread):
Sat fat: 3.1g
Nutella Ice Cream
Serves 6 (1/2 cup portions) Or maybe this only makes 1 potion. Just make sure you run a marathon soon after to burn off the calories.
1 pint (500mL) heavy cream
¾ cup (250g) Nutella
Grated hazelnuts for topping
1. Chill a large glass bowl in freezer for 1-2 hours
2. Pour cream in bowl and begin mixing with electric mixer.
3. As it starts to froth, add Nutella 1 tablespoon at a time, mixing completely before adding more.
4. Freeze for 4-6 hours.
5. Top with nuts.
Sat fat: 16.6g