Happy third day of Passover! This holiday comes around every year, and every year observers moan and groan about what the holiday fare and the particular emphasis on matzah does to their insides. Finally, last year I decided I'd had enough, and vowed to find a way to a more digestion-friendly diet. I landed on a raw diet (barring first night seder), as it best suited my needs as a vegan and the dietary guidelines of Passover.
As one of the three harvest holidays (more on this Wednesday), food holds a little more sway that usual for Jewish festive occasion. While the holiday is largely about freedom and rising in the face of adversity, one can't deny that there is also a certain emphasis on what we eat. I think that making choices this week that really challenge the diet status-quo help bring a whole new awareness to the holiday.
Once again, for me this means a lot of nuts, seeds, greens, and fruit. But with a sweet tooth like mine, sometimes an apple is just not enough. I whipped up a batch of truffles full of carrotty goodness!
Carrot Cake Truffles
3 medium carrots
1/2 cup almonds, soaked and skinned
1/2 cup dessicated, shredded coconut
6 pitted dates
1 tbs agave nectar
1 tbs coconut butter
1. Whiz everything together, except 1/4 cup coconut, until starting to stick together. (if this isn't happening, add additional dates, coconut butter, and/or agave)
2. Roll "batter" into small balls. Cover in extra coconut. Refrigerate.
I'm also looking forward to trying out Gena's Charoset recipe, and may even garner the resources to make a Strawberry Lemonade Pie!
While not necessarily kosher for Passover, there are more tasty healthier treats at Wellness Weekend and Slightly Indulgent Tuesday.