During the Jewish holiday of Passover, foods that contain wheat are eliminated from the diet for eight days. That means no bread, pasta or traditional wheat-based cereals. The only exception is matzo, which is made by combining wheat and water. You can almost think about it as a week of (mostly) gluten-free meals. This can become a problem when dealing with dessert, as cakes, cookies and pies are typically made with wheat flour. Several food companies do make packaged desserts that can be eaten during Passover, but they tend to be high in calories and fat. Here are eight guiltless Passover desserts you can whip up at home.
Horseradish (Armoracia rusticana) is a member of the cabbage family and is thought to have originated around 500 B.C. in the Mediterranean. It is one of five bitter herbs traditionally eaten during the Passover feast. In the 1600 and 1700s, Horseradish ale was a very popular drink throughout England and Germany. In the 1700s, German settlers introduced it to the U.S.
Fresh horseradish root is about 6 to 12-inches long with a 3-inch or so width. It is white in color, has a pungent smell and distinct spicy flavor. Many folks prefer prepared horseradish which can be found as white or red varieties at the market. White horseradish is preserved in vinegar, while red is preserved in beet juice.
Although you can find horseradish grown throughout the world, about 60 percent of the worldwide supply is grown in Illinois.
When I was a little girl, chocolate-covered matzo was a prized dessert. With 5 siblings and a dad who all love chocolate, it was tough to get a piece! As a mom, instead of purchasing store-bought for my family I make my own and jazz it up with some fun kosher-for-Passover flavors.
Every Passover, one of our family traditions is making matzo ball soup. Although Passover is a week-long holiday, we always run out of soup after two days no matter how many batches we cook up. Toss out the pre-packaged matzo ball mix and try my grandma’s famous matzo ball recipe any time of year!
In my experience, healthy and Passover don’t always go together, but registered dietitian Bonnie Giller doesn’t agree. Here she shares tips (and a recipe!) from her new book, Passover the Healthy Way.
The Passover Seder — or feast — is one I look forward to all year. During Passover week, most starches are forbidden, including wheat, rice, corn and even high fructose corn syrup. It’s the closest I’ll ever get to a carb-free diet! Of course, not all Passover classics are lighter fare, but here are some traditional favorites I plan to serve.