Paleo and passover

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Paleo and passover


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Old 03-30-2015, 17:39   #1
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Passover starts on Friday night, and now that my family is mostly Paleo, I am actually looking forward to this holiday!!! The list of "things dividend during Passover" is remarkably short when you've already eliminated grains from your diet. And tapioca flour and arrowroot are both kosher for Passover!!! So are nut flours and coconut!! This year Passover is gonna be SOOOO easy!!!

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Old 03-30-2015, 19:18   #2
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I used to dread and hate Passover, but not any more! Easy Peasy on Paleo.

Cleaning the pantry and fridge/freezer are a breeze. My family still eats grains, but not all that much any more, so there's very little to clean out.

I don't change my way of eating at all EXCEPT that (irony of ironies!) if you follow the halachah, you MUST eat a little matzah--at least an olive's worth. Luckily, it can be a very small olive.

I do have my Pesach "cheats". I love a piece or two of gefilte fish (not the sweet kind!), and it's got matzah meal in it. Once a year, no big deal (and I love the gelled fish broth, which has to be good for you!). I don't like matzah balls all that much, so I'm fine with not eating them. And I take a few bites of matzah brie because my husband makes the best in the whole world.

My kids love the flourless chocolate cake I make for seder, and never guess that the sweetener is xylitol or erithrytol. (tee hee!). And I'm planning to make "paleo popovers" this year--almond flour is the main ingredient.

My one beef with Passover is all those picayune rules about kitniot--just because the ancient rabbis couldn't tell the difference between certain foods and grain is NOT a reason I'm going to stop eating them. So we declare ourselves Sephardi for the duration <G>.

The best part is I just eat the same way I do the rest of the year. It used to be such a chore to figure out what to make and eat on Passover. Now it's just the way I eat all year long.

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Old 03-30-2015, 22:59   #3
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Yet another reason LC eating rocks!

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Old 03-31-2015, 05:58   #4
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I made fermented five spice apple chutney--since it's fermented, the carbs are pretty low and it doesn't spike my blood sugar. That's going to be our charoset this year--apples, nuts, fermented liquid (I used kombucha instead of wine).

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Old 03-31-2015, 16:37   #5
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Quote:
Originally Posted by Janknitz
I made fermented five spice apple chutney--since it's fermented, the carbs are pretty low and it doesn't spike my blood sugar. That's going to be our charoset this year--apples, nuts, fermented liquid (I used kombucha instead of wine).
Ooooh! That sounds good.

I bought a chai kombucha, but I'm afraid to try it...

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Old 03-31-2015, 19:08   #6
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Why are you afraid to try it?

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Old 04-01-2015, 21:29   #7
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Why are you afraid to try it?
I'm afraid it will taste gross.

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Old 04-01-2015, 22:39   #8
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I don't like chai, so I would definitely think it tastes gross, but why buy that flavor if you think you might not like it? I attended a fermentation festival and got to try a lot of kombuchas, and wasn't initially impressed because it's sort of sour and not in the same pleasant way as lemon or orange (more like vinegar).

But then someone mentioned making cherry flavored kombucha and a light went off in my head. Cherry plus sour is really yummy. I bought a bottle of GT's cherry chia kombucha and LOVED it, so now I make my own, homemade cherry kombucha (no chia). I don't really like other flavors, so I always make the same flavor, but that's the way I roll. It's also incredibly easy to make.

But chai--my mouth puckers at the thought! I like cinnamon and ginger on their own, but I have always found chai to be sort of cloying.

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Old 04-01-2015, 23:52   #9
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I like chai. It's the vinegar flavour that scares me. I'm afraid I won't like it because it won't taste like chai but will taste like vinegar or grosser.

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Old 04-02-2015, 00:29   #10
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Jan, would you share your way of making it? I have some beads for it.




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