Pre-Pesach Leftovers: Turn (some of) them into Granola Bars

After Purim, many of us start thinking about Pesach. I'm not the "Spring Cleaning" type, but I have started going through my pantry and refrigerator. I actually enjoy the challenge of using up leftovers. I just tried this recipe, using some of my own leftovers. I'm not a big granola bar fan, but these are yummy. Soft, not too sweet and certainly healthier than most anything you can buy. And ...they don't even need to be baked. Just mix, refrigerate and cut them up!

There's plenty of room for variations: Use any chopped dried fruit instead of raisins; or peanut butter chips instead of chocolate chips; Double or halve the recipe.

No-Bake Granola Bars

1 cup granola (homemade or store bought)

½ cup raw oatmeal (regular or quick-cooking)

½ cup chocolate chips or raisins

¼ cup finely chopped walnuts or almonds

¼ cup honey or date syrup (silan)

1 cup natural peanut butter (smooth or chunky)

Mix granola, oatmeal chocolate chips and walnuts in a bowl. Stir in the honey and peanut butter. Mix well. Spray an 8-inch (20-cm) square baking pan with non-stick spray. Spread the mixture evenly in the pan and refrigerate for an hour or so.

Turn the pan upside down on a cutting board and cut into bars or squares. Wrap each bar in plastic wrap and refrigerate until you're ready for a little snack.

Purim – Mishloach Manot Ideas

I don't go all out with mishloach manot (Purim food gifts). Maybe it's because I packed thousands of them during 12 years of running a kosher gift business. I just remember the shipping boxes stacked up along walls and under the tables. By time I got to the synagogue to hear the Megillah reading, I was barely awake.

In our neighborhood, people have pared way back on Purim gifts. Cards to one's favorite charity are more common, especially when extra calories are not always appreciated (at least by us older folks!)

But one must still satisfy the mitzvah of giving edible Purim gifts to at least two people. And children do enjoy the thrill of getting goodie packages.

This year I found decorative but inexpensive 5-inch (13 cm) square metal containers at a local cosmetics/jewelry shop. Earlier in the month I made half a batch of lemon poppy seed cake, baked it in cupcake tins and froze them. I'll stuff dates with marzipan – both in the refrigerator and needing to be gone before Pesach. We'll buy a bag of juicy tangerines to include in our gifts.

As a finishing touch, I'll add a few chocolate-dipped pretzel sticks that my granddaughter Karen just made with me. It's an easy, fun (and messy!) project that your children or grandchildren will enjoy doing with you.

Chocolate-Dipped Pretzel Sticks

Pretzel sticks – I found whole-wheat pretzels made with liquid vegetable oil and covered with sesame seeds.

Chocolate – We used a bar of parve bittersweet chocolate. You can use chocolate chips too.

Canola oil

Candy sprinkles – Optional; Karen decided not to dip all of the sticks in sprinkles.

Washcloth for wiping chocolate from hands, face and clothing.

Break up the chocolate in a pyrex measuring cup (this just makes it easier for children to hold the container). Add a teaspoon or so of canola oil. Microwave it on low power, stirring occasionally, until it's melted.

Lay out wax, parchment or sandwich paper on cookie sheets (for the finished sticks). Lay another piece on the counter or table and pour some of the sprinkles on it.

Dip half of each pretzel stick into the chocolate (a spoon helps spread and catch the drips). Roll the chocolate in the sprinkles and place on the paper-lined cookie sheet. Either set the finished sticks aside to harden, or refrigerate them for a short time. Store them in an air-tight container at room temperature.

CHAG PURIM SAMEACH!

HAPPY PURIM!

Israeli Parliament Leads the Way to Good Nutrition

Healthy eating means different things to different people. Some add more fruits and vegetables to their diets but keep eating lots of sweets. Others cut out trans fats but forget about adding whole grains.

While many Israelis have been adding salads and whole grains to their diets, they continue to munch on salty snacks and rugelach. They're actually eating more healthy foods. But at the same time, they're still eating their favorite un-healthy ones.

A recent survey found that 81.7% of Israelis agree that "eating healthy food is very important." But when asked if they actually eat healthy foods, only 62.4% of the respondents said that they were serious about doing it. While sales of olive oil, whole grains and other more healthy foods have increased, there hasn't been a decrease in sales of highly processed foods that are often high in fat, simple carbohydrates, sugar and salt.

But now our Knesset (parliament) leaders are now trying to set a good example for us. They're adding healthy foods and eliminating bad ones from their official meeting menus. We may not agree with their politics, but at least they seem to be on the right track with nutrition.

Cabinet secretary Zvi Hauser pulled high-fat bourekas and rugelach from the menu during government meetings. In their place, ministers are now served granola, hard-cooked eggs, low-fat yogurt and cheese, whole grain bread and fruits and vegetables. Sweetened soda has been replaced with water.

Of course, like all of us, Knesset members have their own preferences "after hours". Kadima head Tzipi Livni snacks on candy bars and salty snacks, though she says she's trying to eat more fruits and vegetables. Prime Minister Netanyahu enjoys fruit, vegetables, raisins and nuts. Foreign Minister Lieberman serves tap water, fruit and pretzels at his meetings. Then there's Defense Minister Barak, who eats raw lemons, unshelled pumpkin seeds and salty cheese. He's also known for his habit of eating food off of other people's plates. (See if he'll ever be invited to my house!)

Good nutrition means more than just adding healthy foods. You've got to stop eating the un-healthy ones as well. If the cabinet secretary can get our often unruly Knesset members to eat right, we certainly can do just as well, if not better with our own families.

Coming to Your Table Soon - Weeds from the Negev Desert

Bedouin living in the Negev once survived on the wealth of wild plants growing in the desert. Purslane, Mediterranean saltbush, desert stork's bill and sea aster (photo at right) are among those plants that are now being domesticated for today's market. Agricultural researchers in Israel are creating high quality strains of these wild plants that will be easy to grow, have a long shelf life and appeal to modern consumers.

Why not just stick with the cucumbers, peppers and tomatoes that we're all used to?

Good nutrition is one reason. Purslane, a wild green that's already popular in Arab countries, is high in vitamins A and C, iron and calcium. Sea aster is also high in iron and calcium, as well as vitamin C, protein and fiber. Desert stork's bill was once used as a sweetener. Maybe it will join stevia and agave syrup on supermarket shelves.

Besides nutrition, it's always exciting to expand your palate. Why not do it with native plants grown in your own (at least my own!) back yard?