Power Foods for Passover
By Elisa Zied, MS, RD, CDN for GalTime.com
When I think about Passover, I think about dressing up in homemade costumes with my family (including my two sons, husband, and even my parents) and improvising the parting of the Red Sea.
But of course, the backdrop of our annual Passover play tradition is the delicious food.
While matzo ball soup (made with matzo balls as dense as hockey pucks) is my favorite Passover indulgence, my husband loves chopped liver on matzo and my kids love matzo brei (made simply on a nonstick pan with matzo, eggs, and nonstick cooking spray).
To help you enjoy, savor, and better understand and incorporate a few of your favorites, I asked a few of my registered dietitian gal pals to share their favorite foods, ideas, and recipes to help make this Passover one to remember. Here's what they had to say.
Karen Ansel, MS, RD, CDN, a Media Representative for the New York State Dietetic Association, loves gefilte fish (as do I!). Traditionally, it's made of carp and whitefish, though some make it with omega 3-rich salmon. It's a lean source of protein and has a tender, meaty taste.
"When growing up, every Passover my grandmother would spend an entire day in the kitchen making homemade gefilte fish. Because it needed to be chopped by hand, my mom and us four kids had to pitch in, so it was really a major production. Even though the gefilte fish on my Passover table isn't homemade, it's still a favorite of mine that brings back a flood of memories of my grandmother and all that labor-intensive (but fun!) chopping we used to do."
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Charoset (a sweet fusion of any combination of nuts, apples, wine, honey, dried fruit, and spices like cinnamon) is a favorite Passover dish for many. Registered dietitian Ellen Slotkin, MS, RD loves to pair it with maror, otherwise known as horseradish.
