Chillul Tefila Bifarhesia, as well as halachicly challenged verbiage and dress, are external manifestations of a critical lack of personal yiras shomayim which has lethal consequences.
For many of us, the focus in the days after Pesach has been the Pesach weight gain. Let’s face it, when you spend eight days eating matza and potatoes, the needle on the scale starts to move to the right. So, why am I writing about snacks? Because I have always believed that you can eat snacks, in moderation, and not gain weight. Successful weight loss is achieved through healthy eating – fruits, vegetables, grains, and some snacks. Here are some of my
choices for the times you just need something sweet:
* French Twists produced by Barry’s Bakery (OU parve). I discovered these wonderful treats when I first started on Weight Watchers. These hand made flaky treats are only one point, which means they have about 60 calories per twist. They come in great flavors – California Almond, Chocolate Chip, Wild Raspberry, Caf’ Mocha, Maple French Toast, and Original, and are perfect with a cup of coffee or tea. They have no cholesterol, eggs, or yeast, are low
sodium and taste great. Make that incredibly great. You can find them in your local kosher grocery or supermarket. Barry’s Bakery also has a new line of sugar-free cookies (which are dairy) and meringues.
* Jeff’s Amazing New York Egg Cream (Egg Cream America, OU dairy). Have you ever had an egg cream? Invented by a man named Louis Auster, a Jewish candy store owner, in 1890, it is a tasty combination of seltzer, chocolate syrup and milk. There are no eggs in an egg cream – although, rumor has it that the original recipe did contain eggs. You could find egg creams almost exclusively in Brooklyn throughout the early 1900s. When I was growing up, there were still a couple of local candy store/newsstands that sold them. Nowadays you either have to make your own or take a trip to your local supermarket and pick up a bottle of Jeff’s. Jeff’s amazing egg cream sodas come in a variety of flavors: chocolate – diet and regular, vanilla – diet and regular, orange cream, berry dream, coffee dream and root beer. In our office most people enjoyed the chocolate – however, we do have a closet vanilla lover. One
reviewer compared the orange dream to a sparkling creamsicle and said she liked it best. The regular flavors are 97% fat free, and the diets have about 20 calories per bottle, low in carbs and made with Splenda. For more information on the company or the history of egg creams, visit their website at www.getcreamed.com
* Teenee Beanee (Just Born, Inc. OU parve) The history of jelly beans is not well known, but, many believe the jelly center has its origin in a Middle Eastern sweet known as Turkish Delight. In the United States, the jellybean appeared in the 19th century and was advertised as a sweet treat to send to soldiers fighting in the Civil War. While jellybeans have always come in a variety of colors, for many years the taste of each color was the same as all the others,
except for black. Today you can buy jellybeans in hundreds of flavors. Teenee Beanees are available in wonderful collections filled with great taste. There is Americana Medley with Napa Grape, Savannah Strawberry and Indian River Orange. Or the Country Retreats with Strawberry Cheesecake, Peaches and Cream and Apple Dumpling a la Mode. They are available in resealable zipper bags and a stand-up pouch. They are low in calorie and have no fat – there is most definitely – a world full of flavor in a tiny bean. Teenee Beanees can be found in your local grocery or supermarket or on the web at www.justborn.com.
* Soycrunch (Carole’s LLC, OU parve) Grown in some of the original 13 colonies, the soybean has been an American agricultural product for more than 250 years. In the late 1800′s soy milk and tofu were served at Dr. John Harvey Kellogg’s famous sanitarium called
“San.” It is only in the last five to ten years, however, that soy products have become staple items on grocery shelves and pantries. Carole Honig (owner of Carole’s) began looking for a low-fat, healthy snack for her kids to eat. Puttering in her kitchen she came up with
Soycrunch, a soy-based snack that is low in fat and high in taste. Soycrunch is available in five flavors – Cajun Soynuts for those who want a spicy kick, Cinnamon and Raisins, Toffee Soy Bits, Coconut Chips and Original. They are wheat and gluten free, have no trans fat and are made with all natural ingredients. I have to say that while I enjoyed all the flavors, the Toffee Soy Bits were my favorite. The combination of sweet toffee, vanilla and crunchy pieces of soy
make for an excellent snack. The bag sat on my desk for a few days and I constantly found myself reaching for it. With 110 calories, 2 grams of fiber and 1.5 grams of fat for a half cup it is a treat even finicky dieters will enjoy. Soycrunch can be found in health food and
specialty stores or on the web at www.soycrunch.com.
About the Author: Magazine Editor, The Jewish Press
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Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.
An Israeli restaurant opened in the heart of the old Jewish quarter of Krakow. Hamsa Hummus and Happiness Restobar opened recently in a historic building on Szeroka, the main square of the Jewish quarter, Kazimierz, in the Polish city. Hamsa is being called the first Israeli-themed restaurant in Krakow, and unlike most of the other [...]
The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.
WORLD CHEESE COMPANY AND MILLER’S CHEESE CORP. IN VOLUNTARY RECALL OF SHREDDED CHEESE DESPITE TESTING NEGATIVE World Cheese Company, producer of Haolam cholov yisrael cheese products, and Miller’s Cheese Corp. have issued a voluntary recall on a limited amount of shredded cheese packaged in a Wisconsin plant. The Voluntary Recall was requested by the [...]
Is there a more perfect way to end your day then with a bowl of soup? They soup is comfort food – even during the summer months. So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”. Click here for recipes and tips. Visiting Chicago or want to send [...]
For those of you looking for a great place to eat in New Jersey, look no further than Fumio, a steak and sushi house in Livingston. From all I have read they have a great selection of meat and fish dishes, plus great desserts. They are under the supervision of the Vaad Harabonim of MetroWest.
Ever wonder if baking fortune cookies is halchically permitted? I never thought about it, but really how do you know if the ink is kosher? Well, according to HaRav Aviner, it is okay. The Kosher Chef blog has a recipe for low-fat blueberry cobbler that sounds good enough to make us cheat on our diets, while [...]
If you love cheese, take a look at this deal on Parmigiano-Regginao cheese from igourmet. This one-pound block is made in Italy and kosher for Pesach and all year round. The green edition of the Kosher Cooking Carnival can be found by clicking here. Add raisins to the list of foods that have become problematic. According to [...]
Drakes, restaurants and much more.
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