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

Superb, easy to prepare Italian dishes with generous portions of nuts

By Marialisa Calta

Pureed cashews make a "mock" Alfredo sauce, transforming a dish known for its high fat content into one high in protein, fiber and antioxidants

http://www.JewishWorldReview.com | Nutritionists are falling all over themselves touting the health benefits of nuts. In their raw state, they are high in fiber, minerals, antioxidants, protein and "good fat," increase the feeling of "satiety" (fullness) and may help lower "bad" cholesterol. One nutrition website consulted concluded with this helpful admonition: "Just limit your portion to a healthy handful."

There's the rub. Anyone who has sat down with a bag of nuts can attest that they have the addictive quality of popcorn or chips. A spokesperson for walnut growers told me that eating "four walnuts" before a meal will help a person feel fuller and eat less. But who eats just four walnuts? Or the "11 to 12 almonds" that are considered a "healthy" portion? Consuming nuts "in moderation" might be a healthy move, but it's the "moderation" that's the problem.

One way to achieve it is to buy nuts raw (which also means unsalted) and keep them in an airtight container in your freezer and use them not for snacking but in recipes, in measured amounts. Roasting is controversial: Some health advocates say that roasting nuts increases the fat content and reduces the availability of proteins. Others say the changes in the nuts are minimal after roasting. Taste-wise, roasting wins hands down. The decision is yours.

Another road to moderation is to use nut butters in measured quantities; aside from peanut butter, you can find almond butter, cashew butter, macadamia-nut butter and pistachio butter. Look for butters made without added fats or salt. Again, I vote for roasted-nut butters, for taste; the choice is yours.

Back in the day, "nut loaf" was a popular vegetarian version of meatloaf, and these days, nuts are often used to add protein and texture to homemade veggie burgers, to top a salad or cereal. But one of the most appealing recipes I have encountered recently is for a creamy Alfredo sauce made with cashews. It's from the new "One World Vegetarian Cookbook" by Troth Wells (Interlink Publishing Group, 2011) and delivers 2 tablespoons of nuts per serving ... just the "healthy handful" the nutritionists advise. The same cookbook also offers an interesting variation to pesto, made with rosemary instead of basil, cashews instead of pine nuts, and yogurt instead of oil.

TO TOAST NUTS IN AN OVEN: Preheat to 350 F, and place the nuts in a single layer in a baking pan with sides. Bake until the nuts become fragrant and begin to darken slightly. Watch carefully; this will take anywhere from five to 10 minutes. Remove the pan from the oven, and remove the nuts from the pan to stop cooking.

IN THE MICROWAVE: Line a microwave-safe plate with several sheets of paper towels. Spread the nuts out in one layer. Cook on HIGH for two to three minutes. (The time will vary according to the size and power of your microwave oven.) Watch carefully, adding cooking time in 10-second intervals as needed. Cool before using.


For the crust:

  • 3/4 to 1 pound fettuccine or tagliatelle pasta

For the sauce:

  • 1/2 cup unsalted cashews

  • 1 tablespoon all-purpose flour

  • 1/2 onion, peeled and thinly sliced

  • 1 clove garlic, peeled and thinly sliced

  • 1 teaspoon fresh oregano leaves, or 1/2 teaspoon dried

  • 1 tablespoon fresh chopped basil

  • 1-1/4 cups cooking water from pasta

  • 2 tablespoons grated Parmesan (optional)

Put a large pot of water on to boil. When boiling, add the pasta and cover the pot. Return to a boil, then uncover and cook until done to your liking.

Meanwhile, put the cashews, flour, onion, garlic and oregano into a blender. Add the water, and blend until creamy.

Pour the mixture into a saucepan, and bring to a slow boil, stirring frequently until thickened. Put in half the basil, and remove from heat.

Drain the noodles, and add a dollop of sauce. Sprinkle with cheese (if using) and remaining basil.

Yield: 4 servings


  • 1/2 cup unsalted cashews (raw or toasted)

  • 1/2 tablespoon fresh rosemary (leaves only; use those closest to the tip of the sprig, if possible)

  • 1 clove garlic, peeled

  • 1 tablespoon olive oil

  • 1/2 cup grated cheddar cheese

  • 1/2 cup plain yogurt (regular, low-fat or no-fat)

  • lemon juice to taste

  • salt and pepper to taste

Place all the ingredients in a blender, and process until a smooth paste forms. Refrigerate, covered, for up to five days. To freeze: Process all the ingredients except the yogurt. Freeze. Thaw before using, and stir in yogurt.

Serve 3 to 4 tablespoons on each serving of cooked pasta.

Yield: 1-1/3 cups, or enough for 6 to 8 servings

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Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005)

© 2010, Marialisa Calta. Distributed by UFS, Inc.