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

Turning up the juice: Unexpected combinations can lead to delicious results

By Joe Bonwich

JewishWorldReview.com | (MCT) This year's gardening season has begun to bear fruit, so to speak, with early harvests accompanied by the perennial paradox of having a green thumb: You've grown so many fruits and vegetables that you end up with extra.

Or maybe the produce at the farmers market or supermarket was so tempting that you bought too much.

One solution for using the food before it goes bad is juicing. (That's also a good way to use fruits and veggies that are overripe or not as pretty as the rest of your crop.)

Juices and their cousins, smoothies, also can illustrate some unexpectedly successful partnerships among ingredients. Take, for example, Creamsicle Juice, where a sweet potato adds a delightful creaminess to a mixture of apple and orange juices.


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Yield: 4 servings

4 to 5 peeled, organic oranges

2 to 3 organic pears or apples

1 sweet potato

2 cups ice, optional

Process through a juicer one item at a time, then mix juices. To thicken, if desired, put in a blender with about 2 cups of ice and blend until smooth.

Per serving: 106 calories; no fat; 1g protein; 27g carbohydrate; 16g sugar; 3g fiber; 19mg sodium.

Adapted from a recipe by nutritional counselor Sheree Clark on her website, fork-road.com


Some other juicing recipes and their twists:


Yield: 1 serving

1 (1-inch) slice peeled jicama

1 pear

1 apple

Cut jicama into strips. Cut pear and apple into narrow wedges. Process the jicama and the fruit in a juicer.

Per serving: 200 calories; no fat; 1g protein; 54g carbohydrate; 36g sugar; 10g fiber; 4mg sodium.

Adapted from "The Juiceman's Power of Juicing," by Jay Kordich (William Morrow and Co., 1992)



Yield: 2 servings

1 cup freshly squeezed orange juice

6 strawberries, stemmed

10 blueberries

4 blackberries

4 raspberries

1 banana, peeled

1 fresh or dried date, pitted and chopped

Combine all ingredients in a blender; blend at high speed until smooth.

Per serving: 135 calories; no fat; 2g protein; 33g carbohydrate; 22g sugar; 4g fiber; no sodium; 25mg calcium.

Adapted from "Eat Raw, Eat Well," by Douglas McNish (Robert Rose, 2012)



Yield: 2 servings

3 apples

2 beets

1 pear

1/2 lemon

1/4 cup sliced ginger

Apple wedges, for optional garnish

1. Rinse apples and cut into wedges. Scrub beets; discard tops if wilted (use them if they're firm and fresh). Rinse and quarter pear. Peel lemon.

2. Push apples, beets, pear, lemon and ginger through a juicer and process until juiced.

3. Stir well; pour juice into 2 glasses. Serve immediately, garnished with additional apple wedges, if desired.

Per serving: 145 calories; no fat; 2g protein; 35g carbohydrate; 24g sugar; 5g fiber; 70mg sodium; 30mg calcium.

Variation: To prepare this recipe in a blender or food processor, core the apples and the pear, remove the seeds from the peeled lemon, peel the ginger and cut all ingredients into pieces no larger than 1 inch.

Adapted from "The Complete Idiot's Guide to Juicing," by Ellen Brown (Alpha, 2007)



Yield: 1 serving

1 peach

Juice of 1 orange

Juice of 1/2 lime

1/2 cup sparkling water

Crushed ice (optional)

1. Cut peach into narrow wedges; discard the pit. Process the peach in a juicer.

2. Add orange juice and the lime juice to peach juice; stir to combine. Pour sparkling water into a glass (with ice if desired), and add juice mixture.

Per serving: 95 calories; no fat; 2g protein; 23g carbohydrate; 18g sugar; 2g fiber; no sodium; 35mg calcium.

Adapted from "The Juiceman's Power of Juicing," by Jay Kordich (William Morrow and Co., 1992)



Yield: 2 servings

1 head romaine lettuce, stem removed

1/2 cup peeled, coarsely chopped cucumber

1 to 2 cups coconut water

1/2 packed cup fresh parsley

Juice of 1 lime

1/4 cup cashews, soaked overnight, or 2 tablespoons unsweetened cashew butter

1/2 avocado, peeled

Combine all ingredients in a blender or food processor and process until smooth, pulsing a few times before running the motor continuously. If necessary, turn off the machine and push down any unprocessed or lumpy areas, then start again to ensure proper mixing.

Per serving: 280 calories; 17g fat; 2.5g saturated fat; no cholesterol; 9g protein; 31g carbohydrate; 13g sugar; 11g fiber; 60mg sodium; 165mg calcium.

Adapted from "The Naked Foods Cookbook," by Margaret Floyd and James Barry (New Harbinger, 2012)



Yield: 2 servings

3 carrots

4 tomatoes

2 celery ribs

1/2 red bell pepper

1 jalapeño or serrano chile

1/4 lemon

2 to 3 ounces vodka, divided optional

2 teaspoons ground cumin, divided

Ice cubes

2 carrot sticks, for optional garnish

1. Scrub carrots, discard tops and cut into 2-inch lengths. Rinse tomatoes and cut into quarters. Rinse celery and cut into 2-inch lengths. Rinse peppers and discard caps and seeds. Peel lemon.

2. Push carrots, tomatoes, celery, peppers and lemon through the juicer and process until juiced. Pour juice into two glasses over ice cubes. Stir 1 to 11/2 ounces (2 to 3 tablespoons) vodka, if using, and 1 teaspoon cumin into each glass. Garnish with carrot sticks

Per serving: 90 calories; 0.5g fat; no saturated fat; no cholesterol; 3g protein; 18g carbohydrate; 12g sugar; 6g fiber; 85mg sodium; 45mg calcium.

Variation: To prepare this recipe in a blender or food processor, core tomatoes, remove lemon seeds and cut all ingredients into pieces no larger than 1 inch. Add the vodka, if using, and the cumin to the other ingredients before processing.

Adapted from "The Complete Idiot's Guide to Juicing," by Ellen Brown (Alpha, 2007)




—The juice recipes (not the smoothies) in this article were tested with a mid-range Kenmore juicer from Sears, similar to a Waring Pro blender that sells for about $70. It's classified as a centrifugal-ejection juicer, using rapid spinning to shred the ingredients and push their juices through a fine strainer. Masticating juicers crush ingredients with gears, then push the juice through a strainer. They tend to be more expensive than centrifugal-ejection juicers.

Blenders and food processors

—Puréeing fruits and vegetables in a blender or food processor to make juices is called pulping. If you want fairly clear juices, strain the juices after you pulp them.

What to juice

—Ingredient combinations are virtually endless. Some of the best choices to add sweetness are apples, grapes, carrots and parsnips.

Ramp up the flavor

—Onion, garlic and herbs can add complex flavors to juice blends.

Before juicing

—Wash all fresh ingredients thoroughly, even those that have been sold as "prewashed."

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