Home
In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

These homemade energy bars (3 recipes) are far better workout fuel than commercial ones, packing power and taste

By Emma Christensen


Raw Cherry Almond Bars; Chewy Tropical Fruit Snack Bars; Crunchy Peanut Butter and Chocolate Granola Bars




http://www.JewishWorldReview.com | Why make your own energy bars? First, you'll trim a few dollars off your monthly food bill. Second, your homemade bars will be far better workout fuel than commercial bars made with preservatives and artificial sweeteners. Besides, making these snack bars is a snap.


Brown rice syrup is your best friend for both chewy and crunchy bars. Once difficult to find, you can now buy jars of it in the natural foods sections of many grocery stores. This thick syrup has a sweet, caramel-like flavor and it helps to bind the ingredients in your bars. A little rice syrup will make the bars crunchy, and more makes them chewier.


Even easier than using rice syrup, you can make raw energy bars with dates. These semi-dry fruits become a sticky paste when ground, and the paste works like glue with other dried fruits and nuts. Dates also taste like brown sugar, sweetening your bars without the addition of refined sugars.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Once you get a feel for how these bars are made, you can start experimenting with your own combinations of fruits, nuts, and grains. You won't find energy bars as good as these at the store.





CRUNCHY PEANUT BUTTER AND CHOCOLATE GRANOLA BARS

Double the rice syrup in this recipe if you'd prefer chewy bars.

Makes : 8 large or 16 small bars


  • 1/2 cup unsalted peanuts, chopped

  • 1 1/2 cups old-fashioned rolled oats

  • 1 1/2 cups crispy rice cereal

  • 1/3 cup brown rice syrup

  • 3 tablespoons smooth peanut butter

  • 1 tablespoon brown sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2/3 cup semi-sweet chocolate chips


Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan. A little cooking spray helps hold the parchment in place.

Combine the peanuts and rolled oats on a baking sheet. Toast until the nuts are fragrant, 8-10 minutes. Combine the nuts, oats and cereal in a large mixing bowl.

Combine the rice syrup, peanut butter, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.

Pour the syrup over the nuts and cereal. Stir with a heat-proof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Sprinkle the chocolate chips over the bars and bake for another 2 minutes. Spread the softened chocolate evenly over the top of the bars. Cool overnight. Refrigerate as necessary in warm weather to set the chocolate.

Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each bar in wax paper or plastic. Store at room temperature for up to a week.



CHEWY TROPICAL FRUIT SNACK BARS

Halve the rice syrup in this recipe if you'd prefer crunchy bars.

Makes : 8 large or 16 small bars


  • 1/2 cup flaked coconut

  • 1 1/2 cup high-fiber cereal mix (like Kashi Go-Lean)

  • 1 1/2 cup crispy rice cereal

  • 1/2 cup dried mango, chopped

  • 1/2 cup dried pineapple, chopped

  • 2/3 cup brown rice syrup

  • 2 tablespoons brown sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan. A little cooking spray helps hold the parchment in place.

Combine the coconut flakes and cereal mix on a baking sheet. Toast until the coconut turns golden, 8-10 minutes. Combine the coconut, cereals and dried fruit in a large mixing bowl.

Combine the rice syrup, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.

Pour the syrup over the nuts and cereal. Stir with a heatproof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Cool overnight.

Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper or plastic. Store at room temperature for up to a week.


RAW CHERRY-ALMOND BARS

Makes : 8 large or 16 small bars


  • 1 cup (about 10 whole) dates, pitted

  • 1 cup almonds

  • 1 cup dried cherries


Combine all the ingredients in a food processor. Pulse several times to combine the ingredients. Break up the dates if they have clumped together, then run continuously until a ball begins to form.

Transfer the ball to the counter and pat into an 8 inch by 8 inch square. Wrap in plastic and refrigerate until firm. Cut into bars. Wrap each bar in wax paper or plastic. Store refrigerated for up to a week or frozen for up to three months. (Bars will still be chewy straight from the freezer.)

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.






© 2012, Emma Christensen. Distributed by Tribune Media Services Inc.