Looking for healthy passover dishes to bring to your Seder? These are delicious + nutritious, won't leave you feeling too full + everyone will thank you for bringing something so unique + tasty! These are good at any time for wholesome, healthy, balancing dinner dishes.
Appetizer: Clarifying Carrot & Beet Latkes with raw savory applesauce
- 1 t fresh lemon juice
- 1 t coarse salt
- 1/2 T Green Dream Powder
- 1/4 t freshly ground pepper
- 1/2 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater
- 1/4 pound beets (about 2 medium), peeled and grated on the large holes of a box grater
- 1/4 pound sweet or russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater
Stir carrots, beets, potato, Green Dream superfood blend, salt, pepper and lemon juice + toss until combined + evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with cashew cream and applesauce.
2 C whole raw cashews (not pieces, which are often dry), rinsed very well under cold water and soaked over night prior to use.
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.) To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
Savory Apple Sauce:
- 2 lb Granny Smith apples (4), peeled, cored, and chopped
- 1/2 C water
- 2 T ghee
- 1 T Green Dream powder
- 1 T cider vinegar
- 4 garlic cloves, quartered
- 1/2 t chopped fresh marjoram or thyme
Simmer all ingredients except Green Dream in a 3-quart heavy saucepan, covered, stirring occasionally, until apples fall apart + garlic is tender, about 15 minutes. Mash garlic into applesauce. Add Green Dream, mix well. Season with salt + pepper.
Soup: Amaranth meal matzo ball soup with fresh parsley + carrots
- 4 eggs
- 2 t sea salt
- ¼ t pepper
- 2 C, blanched amaranth sifted
- 6 C vegetable stock
- In a medium bowl, beat eggs, 1 t salt + pepper for 2 minutes
- Stir in the amaranth flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Roll the batter into 1-inch balls then drop into the pot of boiling water
- Reduce heat, cover and simmer for 20 minutes
- Heat 6 cups vegetable stock in a separate pot
- When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Entrée: Tofu cholent (stew)
- 1 C kidney beans
- 1 C navy beans
- 1 C pinto beans
- 1/2 C baby lima beans
- 1/2 C quinoa
- 2 pounds organic firm tofu
- 5 cloves garlic, peeled
- 2 T sea salt
- 2 T Green Dream powder
- 1 t pepper
- 1/4 C ketchup or tomato cubed
- 1 bunch cilantro
- 8 medium potatoes cubed
Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the tofu.
Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the tofu and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more.
Can be pre-cooked till the point where potatoes added, and shown in the class
Side: Quinoa tabouli
- 4 C finely chopped parsley
- 1 C sprouted quinoa (soak for 8 hours + allow to sprout for one day)
- 4 medium lemons
- ½ C olive oil
- 2 finely chopped cucumbers
- 1 C chopped kale
- 2 finely diced tomatoes
- 2 T dried mint
- salt + freshly ground pepper
Drain quinoa + squeeze out as much moisture as possible. Put in large bowl, place cucumbers + parsley on top. Blend lemon juice olive oil, mint, salt and pepper until smooth. Pour half over quinoa and marinate for ½ hour. Add remaining dressing and kale and toss before serving.
Dessert: Raw Energy Balls
- ½ C raw tahini
- ½ C desiccated coconut
- 1 C of dates/ raisins/ figs/ dried apricots;
- ½ C of nuts or seeds (peeled almonds, cashews, sunflower, pumpkin, walnut, hazelnut etc)
- 1 T Cacao Magic powder
To coat the balls:
- desiccated coconut
- sesame seed
- ground almonds
- cacao magic or berry bliss powder
Put all ingredients in blender or food processor and mix until firm enough to handle. Roll mixture into bite sized balls. Then coat in desiccated coconut, ground almond, sesame seeds or cacao magic powder. You can chill for an hour before serving or enjoy straight away. You can also experiment with adding any ‘superfoods’ such as goji berries, raw cocoa nibs or favorite nut butters…. whatever you can think of! If you find dried fruit hard to digest, you can soak it in warm water for a few hours before making these.