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

Mango Coconut Oat Morning Muffins are a bright but hearty delight

By Megan Gordon

JewishWorldReview.com | Mornings are meant for muffins. They're portable and easy to throw together, and they can incorporate the season's fruit beautifully. Such is the case with these vanilla-flecked, oat and coconut-strewn, mango-laden beauties.

There are other reasons to love these muffins. First, you can mix them by hand, and there will be very few dishes (always a good thing). Second, they rely on an excellent fat for cooking and baking: coconut oil. Last, they have a slight heartiness from the oats, a nice sweetness from the mango and coconut, and a speckled fragrant crumb from the vanilla bean. They really are the best of many worlds baked into one pretty spring muffin.

I used Ataulfo mangoes for this recipe. If you're not familiar with Ataulfo mangoes, they're sometimes called Manila mangoes and are one of the sweetest varieties, with a smooth, creamy flesh and a super small, thin pit. You can tell when your mango is ripe when it turns from green to golden yellow and when it gives a little after you gently squeeze it. You know those stringy fibers that make mangoes tough to cut and unpleasant to eat? Ataulfo mangoes are known to have very few of those.


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When you're laying out your ingredients for these muffins, make sure your sour cream and egg are at room temperature; if they're too cold, you run the risk of re-solidifying the coconut oil. That isn't really the end of the world, but it necessitates more vigorous stirring. Also, if you don't have oat flour, feel free to substitute whole wheat flour or all-purpose flour if you'd prefer.

It may seem fussy to call for two kinds of coconut -- and there's nothing I hate more than a recipe that should be simple but turns out fussy -- but there's a good reason in this case. I like the wide-flake coconut in the batter of these muffins, and I don't think they need the added sweetness from sweetened, shredded coconut. But I also love the thin threads of sweetness on top. Feel free to use one -- whichever you prefer -- or take my lead and experiment with both.


MAKES: 10 large muffins

  • 1/2 cup virgin coconut oil

  • 3/4 cup all-purpose flour

  • 3/4 cup oat flour

  • 1/2 cup old-fashioned rolled oats

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon kosher salt

  • 1/2 cup unsweetened wide-flake coconut

  • 1 cup full fat sour cream, room temperature

  • 1/3 cup granulated sugar

  • 1 large egg, room temperature

  • 1 teaspoon lemon zest

  • 1 vanilla bean, split

  • 1 cup diced mango (from 2 Ataulfo mangoes)

  • 1/4 cup sweetened shredded coconut, for top

Preheat oven to 375 F. Grease 10 muffin cups with butter.

In a small saucepan, warm coconut oil just until it just barely melts. Set aside.

In a medium bowl, whisk together both flours, oats, baking powder and salt. Stir in 1/2 cup of the unsweetened coconut.

In a separate medium bowl, whisk together sour cream, sugar, egg, lemon zest and liquified coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined.

Divide batter among prepared muffin cups then sprinkle the tops with 1/4 cup of the sweetened coconut, about 1 teaspoon on each. Bake until a toothpick or tester inserted into the center comes out clean, 23-25 minutes.

Transfer muffins to a rack and let cool. If covered at room temperature, muffins will be good for 2-3 days.

Note: These muffins don't have the classic poufy "muffin top" shape when baked, owing to the higher moisture content and the heft of the oats and oat flour. They are still guaranteed to be a hit with your brunch companions.

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