Passover always starts off with a bang: matza tastes good, yeast un-missed, family time being enjoyed. By the second or third day the matza tastes dry and bland and the food selections make one feel as though they are locked inside a tiny box. Since going green I have found my Passover food options expand. For starters I avoid high fructose corn syrup in my day to day life, which is in everything. Without the corn syrup in my cabinets something as simple as jam is now acceptable. And quinoa is kosher for Passover, a food I never tasted prior to this journey. I used quinoa in my soup and had a delishious chicken and quinoa soup for the week.
This year I made passover rolls for the first time. I followed the directions on the box for matza meal, substituting honey for sugar for health benefits and a little sweetness. It was delishious! Hit the bread craving spot and my little boy enjoyed shoving whole rolls in his mouth and eating them.
Another first time food was Matza Brie. I had a recipe for banana matza brie but I didn't have enough bananas. Instead I added one more egg. The recipee called for maple syrup in the mix and it was yummy.
As one might be able to tell, I'm rather reformed, so this substitution might not work for someone else. What I do realize works for anyone is the more natural food one is eating the less complications arise. I'm looking forward to Passover next year already, and wondering what other foods I can find to help celebrate the holiday.
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