“Pass Over” Unhealthy Foods for Passover – Recipes for a Delicious and Healthy Hol

Greetings all! Happy Spring and happy Passover! I always get a lot of inquires from people asking me about healthy holiday recipes, and Passover is no exception! Traditional Passover foods don’t seem to cut it anymore with more and more conscious Jewish households. Good thing HTF is here to help! There are so many ways to make healthy versions of some of those comforting and traditional faves.

Not only will I be teaching a Passover cooking class at the Alpert Jewish Community Center, on healthy Passover cooking, I will be contributing to my own family’s seder to ensure we all enjoy a few non-traditional, but tradition-inspired Passover dishes. I love the symbolism of this holiday, as well as Easter and all spring holidays, as they represent a “rebirth” and a fresh start. This is the perfect time of year to detox and go through a “spring cleaning” of the body, so I hope you enjoy the recipes below!

We certainly cannot celebrate Passover without matzo ball soup!!! Below, you’ll find the recipe for a Veggie Noodle Soup with Gluten Free Matzo Balls, as well as a simple recipe for a raw Green Bean Salad and since no meal would be complete without dessert, try making the Raw Vanilla Macaroons!

Also, if you are in the Long Beach, CA area and would like to attend my cooking class, please contact Eve Lunt, Director of Jewish Life & Culture

at  562-426-7601, x1067 or email her directly at elunt@alpertjcc.org

If you would like to schedule your own private cooking class in the comfort of your own home, contact me at healingthrufood@gmail.com to set that up! I can come cook with you in your home if you are located in Los Angeles, CA (or surrounding areas), and if not, we can most certainly have a Skype class session!

Vegetable Noodle Soup with Gluten Free Matzo Balls


{Noodle soup can be so comforting! It’s so wonderful to be able to enjoy the holidays with a delicious veggie version of a classic holiday fave!}


  1. 1 1/2 tablespoons extra virgin olive oil

  2. 1 medium organic onion, chopped

  3. 1 medium organic Russet potato, peeled and finely diced

  4. 2 medium organic carrots, finely diced

  5. 2 medium organic celery stalks, finely diced

  6. Handful of celery leaves

  7. 32-ounce carton organic low-sodium vegetable broth

  8. Salt and freshly ground pepper to taste

  9. 2 to 3 tablespoon minced fresh dill, or to taste

  10. 1 package gluten free pasta (brown rice or quinoa pasta, any shape)

  11. Vegan matzo balls

Heat the olive oil in a large soup pot. Add the onion and and sauté over medium heat until golden and translucent.

Add the potato, carrots, celery, celery leaves and vegetable broth, and 2 cups water. Bring to a boil. Simmer gently over medium heat, covered, for 15 minutes, or until the vegetables tender but not overcooked.

Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer  to develop flavor.

Just before serving, heat the soup through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with vegan matzo balls.

Vegan & Gluten Free Matzo Balls    


{I recently made these (they are pictured) and they were good, but do not taste like a “traditional” matzo ball. I would be curious to see how they turn out with the matzo meal, and will probably try to make them that way since I am not gluten intolerant, I just try to avoid it. In my family, we have the “sinker” lovers and the “floater” lovers. These are definitely more on the “floater”, fluffier side.}


  1. 1 cup quinoa flakes (Ancient Harvest makes some that are kosher for Passover)

  2. 2 cups boiling water

  3. 1 1/2 cups quinoa flakes (these are in place of matzo meal, to make the recipe gluten free, you can use 1 cup matzo meal if you are not gluten sensitive)

  4. 1/4 teaspoon sea salt, or more, to taste

  5. Freshly ground pepper to taste

  6. 1/2 teaspoon onion powder

  7. 1/4 cup olive oil

In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.

Stir in the additional quinoa flakes or matzo meal, salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes, or longer if possible.

Just before baking, preheat the oven to 275º F.

Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.

Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until golden and firm to the touch; don’t let them brown.

Add to Veggie Noodle Soup and enjoy hot!

Spring Green Bean Salad

{Spring brings such beautiful produce, and green beans are one of my favorites! Crunchy, fresh and so versatile! You’ll be sure to enjoy this salad, and it’s so easy to make!}


  1. Fresh raw green beans, washed well and cut into bite-size pieces

  2. Diced red onion

  3. Cherry tomatoes

  4. Juice from one lemon

  5. 3 tbsp. extra virgin olive oil

  6. 1-2 garlic cloves, minced

  7. Herbs & sea salt (rosemary or thyme work well)

Combine the last four ingredients in a small bowl, mix together, and pour over the first three ingredients. Stir it all up, and enjoy a simple, fresh and raw salad.

Raw Vanilla Macaroons

{As a kid, I never liked anything that had coconut in it, but now I’m a bit obsessed! Coconut is a really nutritive food and can make truly delicious desserts! These are so easy! Oh, and they are raw, vegan and gluten free!}


  1. 1 cup shredded coconut

  2. 1/4 cup unrefined, virgin, raw coconut oil

  3. 6 tbsp. almond meal (you can easily make your own by grinding 1 cup raw almonds in a high powdered blender such as a Vitamix, or a food processor)

  4. 2 tbsp. 100% grade B maple syrup

  5. 1/2 tsp. pure vanilla extract

Add coconut to your food processor, and pulse several times to further break up the coconut. Add all remaining ingredients, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly (coconut oil melts very rapidly when heated), roll the mixture into small balls and place in a dish lined with parchment paper. You can use a small scoop to measure equally sized portions and put them directly on the dish.Refrigerate immediately, allowing the macaroons to set, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

These recipes should help you and your family enjoy a delicious and healthy holiday! If you are interested in one-on-one nutrition coaching that can help you create a healthy and loving relationship with food and that will transform your life, contact me! …and don’t forget, I am also available for private cooking classes done in your home (if you reside in Los Angeles or surrounding areas), or via Skype, so you can learn how to cook virtually anywhere!!

   Chag Sameach Pesach (have a joyous Passover festival)!!!

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