3 Clean Innovative Takes on Traditional Passover Cuisine - Clean Eating Magazine

3 Clean Innovative Takes on Traditional Passover Cuisine

Please everyone at your seder from the pickiest eaters to the staunchest traditionalists with these three gluten-free, dairy-free, and grain-free versions of Passover staples from The New Yiddish Kitchen. The new cookbook transforms 2,000 year old Jewish traditions into modern, clean cuisine.
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matzo-balls

Cassava Flour Matzo Balls

This nightshade-, nut-free matzo ball recipe is a hybrid between a “sinker” and a “floater” and is seasoned perfectly with onion, sea salt and garlic. If you are a dill fan, be sure to add in some fresh chopped dill to suit your fancy!

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Charoset

Charoset

Charoset is traditionally served during a Passover Seder, but, in all honesty, it’s a great chilled, fruit-based salad that is a perfect accompaniment for any meal!

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gefilte-fish

Salmon Gefilte Fish

If there were ever a food that was completely polarizing, it would be gefilte fish. People either love it or hate it, the latter often being those who haven’t tried it until they were adults. The good news: Making it with fresh salmon and white fish yields a gefilte fish that is nothing like the kind you’re picturing submerged in a jar of fish jelly.

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Reprinted from The New Yiddish Kitchen. Copyright © 2016 by Simone Miller and Jennifer Robins. Published by Page Street Publishing Co.

The New Yiddish Kitchen fills a void for modernized, delicious twists on traditional Jewish foods that will please everyone, from those with food sensitivities to traditionalists to those new to Jewish cuisine alike. Authors Simone Miller and Jennifer Robins’ recipes are simple and easy to follow, as well as whimsical and entertaining, thanks to witty, sarcastic tips from the authors’ grandmothers.