How To Create A Raw Passover Seder

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How to Create a Raw Passover Seder

by Janine Laura Bronson

 

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Janine Laura Bronson cooks up (you should forgive the word

" cook " --it's used metaphorically here) some great ideas for a

fabulous raw foods Passover seder. These are fun even if you don't

celebrate Passover.

 

The primary Passover mitzvah is having at least a portion the size of

an olive of the traditional Kosher matzoh for Passover. The origin of

the Hebrew word matzoh probably comes from " that which is brought out

of, " or " up from " (as in " the wheat that was harvested and taken out

of the good earth " ).

 

But if you're having an all-raw Passover, you'll want to substitute

plenty of alternative--raw--matzoh, which is Kosher and more

delicious, and won't cause constipation!!! (Matzoh can be like glue

in the stomach since it's flour and water!)

 

Raw Matzoh

 

This serves about 12 people if they each have a tiny piece for the

blessing, and then some more while reading the Haggadah stories while

waiting for the main meal to be served.

(Begin this recipe several days before your seder, in order to soak

or sprout the necessary ingredients, and to dehydrate them.)

 

2 cups flax seeds

1 cup raw hulled sesame seeds

1/4 cup raw chia seeds

 

For a few hours, soak and sprout flax seeds and chia seeds plus the

mechanically hulled (white) sesame seeds, which add much nutritional

value to the mock matzoh. Be careful not to soak them too long, or

they will ferment!

Then put them in the dehydrator at 105 degrees until they are

completely dry. If you live in a hot desert area like Palm Springs

you could dry them on a cookie sheet out in the sun. Or if you have

an oven that has an optional setting of less than 120 degrees, you

could put them in there for about 20 minutes.

When they are dry, put them in a coffee grinder (a small appliance

that only costs about the price of a " Chai " --the number 18--, or $18)

to make a powder out of it, and blend with a small amount of purified

water to make a paste.

The flax and chia seeds will form a sort of gel-like substance which

provides a solid base to the mock matzoh.

 

Optional ingredients:

4 Tablespoons raw psyllium

3 Tablespoons raw carob powder

1/2 cup date sugar (or soaked dates)

5 Tablespoons lemon juice

1/4 cup raw cashews

1/4 cup raw macadamias (delicious!)

1/4 cup chopped raw (best if blanched) almonds

1/4 cup raw pecans and/or walnuts

1/4 cup filberts (hazel nuts)

1/8 cup pine nuts (they're strong but the oil is wonderful)

5 raw brazil nuts (my favorite!)

and also, perhaps:

a few strands of saffron (it's expensive, that's why I say a few)

a pinch or two or tumeric (also known as curcumin, it adds color and

flavor and is the best herb to reduce swelling in any tissues in the

body; especially good for Passover

 

Add any of the optional ingredients to the paste you made above, then

spread the mixture on either plastic wrap or rice paper that you lay

on the dehydrator racks. Some people use aluminum wrap or wax paper,

which I don't really approve of). Some people also use Teflex sheets.

You might want to score the matzoh into small portions, to make it

easy to break when dehydrated. Leave these in the dehydrator for

anywhere from four hours to 2 days, depending on what the weather is

by you. You can tell when it's ready because it will be dry like

matzoh.

After dehydrating the matzoh, you can break it up when serving it, or

cut it with a serrated edged knife.

You can eat the dehydrated matzoh plain, or with charoses.

 

Charoses

Walnuts, finely chopped

Freshly made red grape juice

Almond paste (see instructions below).

 

Mix together some finely chopped walnuts, freshly pressed red grape

juice (never use bottled juice, as it has been pasteurized, thus

heated at a high temperature) and some almond paste.

To make the almond paste, soak and peel some raw almonds. (Almonds

can be easily peeled to remove the oxalic acid found in the skins if

you soak them overnight or for a couple of days in the refrigerator.

They swell up to nearly three times their original size! ) Then puree

them into a paste, using a Champion juicer. Add the paste to the

charoses.

The Champion juicer has an attachment that mills nuts (similar to

stone-grinding them), which is good for a making a large quantity of

sesame seeds into sesame butter. The Champion also makes good almond

butter.

 

 

Cold Gazpacho Soup

 

This serves about 6 people.

I like to make this with:

Plenty of vine-ripened tomatoes

A little fennel (which tastes a bit like licorice)

Fresh red beets

Cilantro

Finely chopped Italian parsley

Some dill

Mint

and--if possible--Fresh Basil

and even a tiny sprig of fresh thyme!

I add to that diced cucumbers (which I have peeled and seeded by

cutting the cuke lengthwise into quarters and cutting a diamond-or

triangular shaped wedge from the center where the seeds accumulate).

I also add about three or four ripe avocados.

Once in a while, if I'm adventurous, I'll add a quarter of a tiny

habanero pepper that I peel and remove seeds from (being careful not

to touch my eyes, because it really burns) This wakes up the appetite

for sure!

 

For Passover we can't forget the famous:

" Pascal Yam! "

(This is actually called Paschal Lamb at omnivorous seders.)

Yellow sweet potatoes

Freshly squeezed lemon or line juice

1 crushed garlic clove

Parsley

Dill

Sesame Cream

 

For this dish, peel yellow sweet potatoes and soak them for a couple

of days in the refrigerator in purified water to which you have added

freshly squeezed lemon or lime juice and a crushed clove of garlic!

Then add some chopped potatoes and chopped parsley plus a little

fresh dill to taste and garnish with a dollop of sesame cream.

(To make sesame cream, put hulled sesame seeds in a coffee grinder

and grind until it forms a paste. Then add sme purified water until

it becomes creamy. You can add lemon to this for a wakeup flavor.)

Cashew Dressing

This is great on salads. I also like to make a wonderful batch of

" cheesy " tasting mouth-watering cashew cream dressing.

Raw cashews

Freshly squeezed lemon juice

Freshly ground mustard seeds (optional)

Finely ground red bell peppers (optional)

 

I soak raw cashews for three to four hours.

Then I put about two cups of the soaked chopped cashews into the

blender with two cups of purified water, until the mixture looks

creamy.

I put that into a bowl that is large enough to give the mixture room

to expand. I cover the bowl with a clean dish towel or other cotton

cloth and set it on a counter so it can breathe and " mature! " for at

least a day or two. I remove the skin that forms on the top.

When you're ready to serve this, stir in some lemon juice to taste

and any other dressing ingredients you like, such as freshly ground

mustard seeds, or finely chopped red bell peppers.

 

 

Stuffed Bell Peppers

These are great for feasts.

Red bell peppers

broccoli (or other colorful vegetables)

macadamias

filberts

brazil nuts

pine nuts

 

Stuff the red bell peppers with chopped vegetables, maybe fresh

broccoli, or whatever is in season (the more colorful the better),

then bind the chopped pieces together with a paste made from nut

butters. You might want to make a paste from a combination of soaked

macadamias, filberts, brazil nuts, and pine nuts.

 

 

Salad

 

Beet tops

Spinach

Romaine lettuce

Endive and/or escarole

Minced butternut squash

Spaghetti squash (separated into strands with a fork)

Top this with:

Lemon-Tahini Dressing

 

Blend sesame paste (see above for recipe) with freshly squeezed lemon

juice and some minced garlic cloves and possible some Nama Shoyu,

which is unpasteurized soy sauce.)

 

 

Rainbow Salad

Also make a separate rainbow salad from:

Beets

Red cabbage

Green cabbage

Carrots

Cucumbers

and Freshly squeezed lemon juice.

 

It would be helpful if you had the " V " slicer, or the Saladacco raw

food pasta maker to make all the desired shapes and textures

imaginable.

 

 

Key to Raw Passover Seder Success

The key to the success for your raw Passover Seder is in the fancy

decorations as you arrange the recipes colorfully on the plates.

On the Seder plate (which ordinarily requires a hard-boiled egg,

" Beitza " ), I like to use a pomegranate, since it has many seeds to

symbolize fruitfulness or prosperity.

For " Moror " (bitter greens), I like to use a combination of either

fresh collard or mustard greens, or seasonal dark green leafy

veggies, like parsley.

For the shank bone, " Zroah " (this is not for eating, it is only for

symbolism, so it's okay that it's been cooked), I substitute a well

" browned " or grilled leek that has not had the white roots removed. I

cut and into strips the green part on the other end so it hey fan out

from the center, rather like the shape of a beaming sunshine with the

rays radiating outward

 

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