A Passover Celebration with Non-Inflammatory Foods
Passover
It’s no secret that traditions stir my heart. Ever since I got married and started having children, I have emphasized anchoring my loved-ones hearts together through meaningful gatherings. There is something deeply unifying in taking part in customs that generations that have come before us have shared and hopefully our young ones will carry on.
A few years ago, our family was studying Passover or Pesach while preparing our hearts for Easter. While we are not Jewish, I wanted to connect my children with this profound ancient observance with scripture reading, partaking in symbolic food, and rich discussion.
Our Passover rhythm has changed a bit each year. The first year, we took the Seder plate and each individual element very literally. While we always have a rich discussion about the meaning of each item, I like doing a large platter of these special foods along with smoked or roasted salmon and other veggies to make it a more substantial meal. After all, my family adores grazing meals.
The passover meal should be consumed reclining at the table. This is an ancient practice of king and nobles. Those dining should sprawl out and lean to the left on a pillow, if desired. Our family gathers around our coffee table in our living room.
Typically a passover plate would include
Zeroa is a shankbone representing the Passover lamb not only in the Exodus, but also the Lamb of God.
Matzah is unleavened bread, like the bread Israel ate when they hastily left Egypt.
Beitzah is a roasted egg that signifies offerings made on the second day of Passover.
Maror is horseradish, a bitter herb symbolizing the bitterness and harshness of the slavery that the Hebrews endured in Egypt.
Chazeret is a second bitter herb, usually celery or lettuce.
Charoset is a mixture of apples, cinnamon, and nuts representing the mud for the bricks the Hebrews made as slaves.
Karpas is parsley which is a picture of hyssop the Israelites used to dip into the lamb’s blood.
Salt water symbolizes the Hebrew slave’s tears and the waters of the Red Sea.
To accentuate our time together, our family uses A Peaceful Passover from The Peaceful Press to guide us through a rich Passover. We also use The Feasts of Adonai by Valerie Moody.
I have recorded a couple recipes in this blog post that do not have inflammatory ingredients and will foster a healthy celebration. Enjoy, friends!
Charoset
Ingredients
6 apples, finely diced
1 tablespoon cinnamon, more as desired
1/3 cup red wine, more as desired (we typically use kombucha)
1 1/2 cup walnuts, finely chopped
1 tablespoon honey, maple syrup, or coconut sugar (optional)
1/4 cup chopped dates or 1/4 cup Raisins (optional)
Instructions
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.
Matzah
Ingredients
1 cup cassava flour
1 cup arrowroot powder
3/4 teaspoon salt
1/4 cup extra virgin olive oil
3/4 cup water
2 tablespoons honey
Instructions
Preheat the oven to 475 degrees F.
Add the cassava flour, arrowroot powder, and salt to a food processor and pulse until combined. Add the extra virgin olive oil, water, and honey, and pulse until dough forms.
Divide the dough into 4 pieces. Working with one piece at a time, roll it between 2 pieces of unbleached parchment paper until 1/16th inch thickness. Rolling the dough thin is what allows for a crispy texture. Cut the dough into small rectangles.
Transfer the piece or parchment paper to a baking sheet. Use a fork to pierce the dough in vertical stripes on the matzo.
Bake for 3 minutes. Remove the baking sheet and flip the matzah pieces over. Return to the oven for an additional 3 minutes. Keep a close eye on the matzah so that it does not burn!
