Home
In this issue
April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

SWEET POTATO SALVATION: Do I hear an 'amen'?

By Marialisa Calta


A sweet potato loaded with apples, pecans, raisins and coconut and drizzled with maple syrup makes a delicious, nutritious and vegan breakfast




http://www.JewishWorldReview.com | If, like many of us, you are searching for a healthy eating plan, you can be forgiven your confusion. High-carb, low-fat? Low-carb? No-fat?

No matter what regimen you follow, there is one food that seems to be embraced by all: sweet potatoes. They make a delicious snack, and a healthy one, too: They are a good source of fiber and vitamins A and C, have 4 grams of protein per serving, and have no fat. They are simple to prepare (bake, boil, microwave, grill) and taste great with nothing more than a sprinkling of salt and pepper or a drizzle of maple syrup.

I found myself contemplating the sweet potato recently after reading New York Times writer Mark Bittman's recent book, "VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health ... for Good."

(Buy it at a discount by clicking here or order in KINDLE edition at a 58% discount by clicking here)

Bittman has been eating like a vegan -- no animal products, including eggs, dairy or honey -- for two-thirds of the day for the past six years. In other words, he eats like a vegan until dinnertime.

Bittman says that within a few months on this regimen, he lost 35 pounds and reduced his blood sugar and cholesterol to healthy levels. By giving up meat and dairy only until 6 p.m. (along with junk foods, white bread, white pasta, white rice and alcohol), he never had that "deprived" feeling that can derail even the best of intentions. Have a craving for steak or brie? Just wait until dinner!

If all of us followed this plan, it would have a salutary effect on the environment, too. According to Bittman, "livestock production is one of the top contributors to greenhouse gas emissions, accounting for at least 20 percent (and by some estimates up to 50 percent) of dangerous gases in the atmosphere -- a greater impact than even transportation."

All right, I'm game. What's for breakfast? My go-to bowl of Greek yogurt, oats and berries is out, as is the poached egg I worked so hard to perfect. Whole-grain cereal is OK, but I need to buy some non-dairy milk. Maybe some toast with cheese? Oops.

This VB6, I thought, is going to be harder than it looks. But a rummage through the refrigerator yielded a sweet potato, and sweet potatoes satisfy both Bittman's VB6 scheme and my own breakfast requirements: delicious, affordable and quick.

Bittman offers Smashed and Loaded Sweet Potatoes, a variation on the decidedly un-vegan twice-baked potato, with its sour cream, cheese and bacon. He gives a sweet variation (maple syrup, cinnamon, nuts) or a savory one (beans, corn, herbs, chili peppers), which could work for breakfast, lunch or a snack.

So today I'm a vegan until ... noon. I'm working on it.




SMASHED AND LOADED SWEET POTATOES


Yield:: 1 or 2 servings


  • 1 large sweet potato, pierced with a sharp knife

  • Salt to taste

  • Ground black pepper to taste

  • Sweet or savory toppings (below)



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.




Wrap the sweet potato in a damp paper towel and microwave on high until you can easily pierce it with a fork, about 10 minutes. (You can also bake it in a 425-degree oven for about 50 minutes.)

Meanwhile, assemble your choice of toppings from the list below; if using "savory" toppings such as beans and corn, you may want to saute them or otherwise heat them. Cut the potato in half and scoop out the insides into a bowl. Smash

a bit with a fork or potato masher; sprinkle with salt and pepper. (Pepper is good even on sweet versions; for the savory version you might want to use white pepper for some heat.) Return the mashed potatoes to their skins or spoon into a bowl. Top with chosen ingredients and serve.

For "sweet" sweet potatoes, use any or all of the following: 1/2 tablespoon maple syrup, 1 tablespoon unsweetened shredded coconut, 2 tablespoons chopped fresh apples, 1 tablespoon raisins or other unsweetened dried fruit, 2 tablespoons chopped toasted nuts, ground cinnamon, nutmeg or other spices to taste.

For savory sweet potatoes, use any or all: 1 cup cooked greens, 2 tablespoons chopped roasted red bell peppers, 1/4 cup cooked beans (black, cannellini or chickpeas), 1/4 cup peas, 1/4 cup corn kernels, 2 to 4 tablespoons fresh herbs such as parsley, basil or cilantro, up to 2 tablespoons soy sauce, up to 2 tablespoons balsamic vinegar, 2 tablespoons chopped olives, 1 tablespoon chopped red onions, 1/2 chopped chipotle in adobo, 1 clove chopped garlic, 1 teaspoon chopped fresh ginger, 1 teaspoon horseradish, 1/2 teaspoon red chili flakes, hot sauce to taste.

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.

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





© 2013, Marialisa Calta. Distributed by UFS, Inc.

Quantcast