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Refreshing 2nd Days’ Salad!

Refreshing 2nd Days’ Salad!

(If you missed my 10 shortcuts for Passover post, click here!)

For many years (pre-kids!) I would host the Friday night meal at the end of Passover. Everyone else was sick of cooking and sick of food. Of course, no one gets sick from food at my house! So I would make a big meal, with lots of friends, and lots of salads!

For those of you unfamiliar, “Second Days” refers to the last two days of Passover that are holiday (yuntov) days where, like the first 2 days, observant Jews don’t drive or use the phone, and are supposed to eat MORE festive meals.

I apologize profusely for not taking pictures of this beautiful and delicious salad. I had about 6 kids running around my house at the time…but you’ll love this healthy second days’ dish anyway! It would also be good for a light lunch during Chol HaMoed.

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Avocado Broccoli Tomato Salad

1 ripe avocado

2 Tablespoons fresh-squeezed lemon juice

1/2 teaspoon prepared pesto

1/4 teaspoon salt

2 cups steamed broccoli

1 small red pepper, chopped

1 cup grape tomatoes, sliced

In a small bowl, mash the avocado, add the lemon juice, pesto and salt. Mix well.

In a larger bowl, add the broccoli, red pepper and tomatoes. Add the dressing to the salad and mix well.

Optional: This salad is also delicious with the addition of a few noodles (Passover, or regular, when it isn’t Passover).

10 Healthy Passover Short Cuts! Just for you!

If you’re looking for Passover shortcuts, read this blog post!

I take pride in the fact that my guests leave my house full, but not sick to their stomachs. Passover should be no different! I’m in full recipe gathering mode. This time of year I’m less inclined to work on developing my own recipes. It’s already complicated enough to kasher the house for Pesach, plan healthy plant based Passover food, and cook it all myself.

I have received a couple of potential reprieves! Shalom Kosher

the-shalom-group

has lots of great vegetarian options for takeout this year and

Soupergirl,

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the healthy kosher vegan place, is going Star-K kosher for Pesach (and thereafter)!

In addition, see this article: Whole Foods expands its Passover offerings this year.

Here are a number of Passover shortcuts, recipes and resources I’ve already gathered for this year.

First, the best $4.99 I’ve ever spent: http://veganpassover.com/  e book by Rina Reich of www.veganstart.com. She lives in Israel and has been vegan since 2010. With a number of vegan Passovers under her belt, she has the traditional foods down. That’s not something I’ve focused on for Passover, but she has vegan Pesach recipes for everything from mayonnaise to carrot kugel and kishke. I feel like I have a cheat sheet or a playbook without doing any work. Vegan or not, a week of only traditional foods like kugel and kishke is a little much for me. But I do want to have those options and be able to incorporate more traditional foods into my Seder menu and now I have the tools at my finger tips. I can’t recommend this book enough. If you don’t care about vegan but you have an egg allergy, making Passover complicated, this is also an amazing resource for you.

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Not surprisingly the author is a web developer, which is probably why she thought to land the awesome URL www.VeganPassover.com.

You can always count on my buds over at Joy of Kosher!

joy of kosher

Raw Date Brownies by Chana Schottenstein

Spaghetti Squash with Vodka Sauce by Whitney Fisch

Cauliflower Couscous by Judita Wignall

 

Nava Atlas’s book Vegan Holiday Kitchen is always my go-to, as is the Passover section on her website.

  nava atlas logo

 

Kosher on a Budget

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18 foods that don’t need special pesach kosher certification

 

I’m going to do gorgeous things with veggies like I did last year. My new veggie noodle maker, mandolin and chip maker from Stevie Friedman at Pampered Chef will help me tremendously. Order before Sunday at 8pm, with this link for reduced shipping costs. After that, order here.

pampered chef logo

My other healthy Passover tricks of the trade:

Sorbet truffles

Using silicone muffin cups, layer three different colors of sorbet (This is an idea from a Susie Fishbein cookbook). My own take: Even better than the chemical filled Passover sorbets, puree your own fruit and layer it. When the contents have frozen and you’re ready to serve, simply peel away the silicone muffin cups and you have a beautiful three color layered dessert. It doesn’t get too much easier than that.

Well, maybe it does. My other

Easy Pesach desserts

Chocolate dipped bananas and strawberries and chocolate bark.

Melt chocolate chips. Dip banana chunks in the chocolate, place on a tray covered with wax paper and freeze. For strawberries, you’ll want to put them in the refrigerator, not freezer. And for chocolate bark, you can use pomegranate seeds, nuts or even candy. Line a cookie sheet or a container with parchment paper. Pour in melted chocolate and press toppings into the chocolate. Place in the freezer until ready to serve.

For starch, skip the matzo and matzo meal at each and every meal.

Instead, use sweet potato and butternut squash. You can also use your food processor (Get a cheap one for Pesach. I promise it is worth it!) to make rice out of cauliflower. Then saute it on the stove top, with the flavors and vegetables you prefer, such as spinach, onions and garlic.
You can also check out last year’s Passover post and my general healthy holiday advice.

I look forward to hearing about your challenges and successes this Pesach! Go to my Facebook page to share or get advice or email me at natasha@healthyfamilyhealthyyou.com any time.

Chag Sameach!

 

 

 

New Recipes and Succot Prep Extravaganza!

Here are a few recipes and ideas we’ve been working on over here at the Healthy Family, Healthy You house!

Use them to make your Succot easier or any other holiday or week yummier and healthier. All recipes are vegan. Almost all (I’m looking at you, cookie dough!) are super healthy.

For more healthy holiday ideas, read my recent blog on the topic! It’s not too late! If you’re worried about weight gain, read this recent post!

Great snacks and/or breakfasts

1. Chocolate Banana Mini-Muffins (New Recipe!)

banana chocolate chip muffins

You won’t find a healthier or easier recipe than this! These make a great grab and go breakfast, snack, or even a treat at lunch.

This is a variation of my past recipe for granola bars/cookies.

Ingredients

3 bananas

3/4 cup quick oats

1/4 cup ground walnuts (can substitute another ground nut or leave out entirely for allergy issues)

1/4 cup flax meal

Dash of real vanilla

Dash of cinnamon

1/8 cup mini chocolate chips

Directions

Preheat the oven to 350. Mash bananas with a fork in a mixing bowl. Add oats, walnuts and flax meal, cinnamon and vanilla. Mix well. Add chocolate chips and mix again.

Put mini cupcake liners into your mini cupcake pan and then spray the liners with non-stick spray. Place approximately 1 Tb of batter in each muffin liner. This recipe made EXACTLY 24 mini muffins-the same size as my mini muffin tin.

Bake in center of oven for 15 minutes. They won’t look quite done, but they are. Let cool for a few minutes so no little kiddies (or adults) burn their tongues on the hot (yum!) chocolate chips.

Tip: You can mix in different nuts (whole or ground) and dried fruit, depending on your preferences. However, I will tell you that I tried coconut flakes and the flavor really got lost.

2. Travelin’ Green Smoothie

Travelin Green Smoothie

TGS Ingredients

 

Sophisticated appetizers

1. Cucumber, carrot and lemon kabobs (New Recipe!)

I took this picture from an old Crate and Barrel catalog I found in my house. I’m going to use my mandolin to slice cucumbers and carrots, place them on a kabob stick and squeeze lemon juice over the vegetables. It’s kind of a deconstruction of a salad I already have in the Healthy Family, Healthy You book.

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2. Spiked appetizer (New Recipe!)

spiked appetizer

This recipe was inspired by one I saw in O Magazine. I’m trying to up my presentation skills this Succot, so I took the dish, put it in a shot glass and garnished it with a lime. Looks a little naughty, but there actually isn’t any alcohol in it.

Ingredients

1 cucumber

1 lime

1 mango

1 cantaloupe

Chili Powder and Himalayan Pink Rock Salt

Slice each piece of fruit/veggie into sticks or similar shape of your choice (full disclosure: I bought the mango and cantaloupe already sliced).

Give them a quick shake of chili powder and a quick grind of the salt. Place them in a shot glass. Squeeze a bit of a lime wedge over the cantaloupe, mango and cucumber and then use it as a garnish in the glass.

 

Easy side dishes to bring to friends

1. Asian slaw

healthy asian coleslaw

2. Maple Squash Pudding

Baked Maple Sweet Potato Pudding

 

Easy vegetarian main meals

1. Enchilada casserole

2. Acorn squash with mushrooms and onions from the 15 day Reboot with Joe.

Acorn Squash with Mushrooms and Onions

3. Easy Healthy Chinese Dinner

Healthy easy chinese at home

 

Desserts

1. Caramel banana milk chocolate brownies

Excuse the lack of a pretty picture. That’s what happens when you cook with kids!

caramel banana milk chocolate brownies

2. Safely raw cookie dough balls

Safely Raw Cookie Dough Balls

Have a happy and healthy holiday! Also, let me know if you have any specific recipe requests for next week’s holidays!