Passover 2013

Ah, Passover. With the proscription on “leavened bread”, it’s already almost gluten-free. Except, of course, for the star attraction, matzah.

Fortunatley, we found a very tasty “matza-like” alternative: Yehuda Gluten Free Matzo Style Squares. They’re tasty, a bit sweeter than their glutinous cousins, and just as difficult to break along the scoring. The matza, made from potato starch, is kosher, but not for “sacramental purposes”. Since we can’t have gluten, though, these work as a suitable replacement for our family.

Of course, our family has about 20 other foods on the “no” list, but I actually enjoy the challenge of creating a menu that will accommodate everyone’s diets and still be thoroughly enjoyable and memorable.

For a seder (the Passover ceremony and meal), there are a few traditional dishes that I use as my base, and then, keeping in mind what’s safe for all diners to eat, I make a menu.  2013-03-25 01.27.57This year we ate:

  • Matza & Charoset
  • Deviled Eggs
  • Matza Ball Soup (thank you, Elana’s Pantry for the matza ball recipe)
  • Green Salad with Jordan’s Famous Dressing*
  • Roasted Sweet Potato Strips
  • Roasted Balsamic Asparagus
  • Roasted Beets with Orange Zest
  • Applesauce
  • Brisket

Followed by

For the matza balls, Elana’s pantry recommends some specific almond flours that have a fine texture. We didn’t have those, so I substituted Bob’s Red Mill Almond Meal/Flour instead. The matza balls came out tasting very much like a “regular” matza ball, but with a slightly grittier texture, at least when they first touched the tongue. It wasn’t a bad sensation, just a little jarring when you’re expecting a fluffy soft matza ball like your bubbe used to make.

Yum, right? Keep in mind that this delicious menu contained only whole foods (with the exception of the matza, but, hey – you gotta have matza!), had no grains or refined sugar. Any of the recipes could work for a host of healthy diets – whole foods, gluten-free, and paleo. Most are suitable for both SCD or GAPS.

 

* Equal parts 1/2 c olive oil, 1/2 c balsamic vinegar, 3 healthy “splorches” (Jordan’s words) of stone ground mustard, one hefty spoonful of honey, in a blender.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>