This Year’s Healthy Rosh Hashanah at the Selling’s!

As many of you know I have started 21 Day Challenge groups which I am running in a closed Facebook group each month. You can learn more about them this week  after I finish making the youtube video but figured I would share my healthy Rosh Hashanah recipes I am recommending to the group.  I am not so sure my guests love that they are having the “healthy” version of Rosh Hashanah but if I am asked to host the holiday, this is how it goes down in my house…

STARTERS 

POTATO LEEK SOUP

Most people eat Matzah Ball Soup. Yes, there are healthy ways to make Matzah Ball Soup but I am opting out this year. Instead, I am making Potato Leek Vegan Soup. Yup, I am. I am still a Jew.

This serves 4 people. Double or triple depending on your company (adapted from Vegetarian Times)

Ingredients:

• 1 Tbs. very thinly sliced green onion tops
• 1 Tbs. vegetable oil (you can swap this out for coconut oil, I do)
• 1 medium onion, chopped
• 1 lb. leeks (white and pale green parts), well rinsed and chopped
• 2 medium russet potatoes, peeled, cut into ½-inch dice
• 3 to 4 cups vegetable broth
• 2 tsp. grated fresh ginger
• Salt to taste
• 1 tsp. fresh lemon juice
• 4 thin lemon slices, seeded

Directions:

1.  large pot, heat oil over medium heat. Add onion and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Add leeks, potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes.
2. Using slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. With machine running, gradually add liquid in pan to processor. Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency. Season with salt and stir in lemon juice.
3. Ladle into bowls. Garnish each with lemon slices and green onions if desired.

GLUTEN FREE GEFILTE FISH

If you have the balls to make this dish, go you! It’s actually easier than you think…. This is Elana’s Pantry’s recipe. I could never think of this on my own

Makes about 24-26 balls. They are light and airy!!

Ingredients:

• 1 pound halibut fillets, skinned and boned
• ½ pound salmon fillets, skinned and boned
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 large eggs
• 1 teaspoon celtic sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon honey
• 1 tablespoon lemon juice, freshly squeezed
• ¼ cup fresh dill, finely chopped
• 1 cup grated carrots
• ½ cup parsley, finely chopped

Directions:

MAIN DISH

BRISKET

This is something I have to make. I am famous for my crockpot brisket so here is the recipe that I posted last year….

To the girls in the group – I will post some alternatives in case this is not cutting it for you!

Ingredients:

• 4 lb brisket, trim the fat
• 1 package onion soup dry mix
• 1 can beer
• 1 jar of black currant jelly
• 1 jar of Heinz chili sauce *
• Adolf’s meat tenderizer

*If you want to go the healthy way and make real Chili Sauce, here is a great way (I use Heinz because it seems to taste the best!)

• 1 cup tomato sauce ( OR 3/8 cup tomato paste + 1/2 cup water = 1 cup of tomato sauce)
• 1/4 cup brown sugar
• 2 tablespoons vinegar
• 1/4 teaspoon cinnamon
• 1 dash ground cloves
• 1 dash allspice

Mix together. This makes 1 cup.

Directions:

1. Trim fat from brisket…stab both sides several times with a fork and sprinkle both sides with Adolf’s meat tenderizer
2. In a separate bowl, mix onion soup mix, beer, jelly and chili sauce
3. Place brisket in crock pot…cover it with the wet ingredient mixture
4. Cook on low for 8 hours, check halfway through cook time to make sure you have enough liquid to keep the brisket moist

SIDE DISHES

QUINOA  AND POMEGRANATE SALAD

Serves 6-8. I am definitely doubling this!

Ingredients:

• 3 cups cooked Quinoa
• 1/3 cup toasted pine nuts
• 1 cup pomegranate arils
• 3/4 cup dried cranberries
• 1/4 cup feta crumbles
• 3-5 basil leaves depending on size, chopped (add more or less to satisfy your taste)
• half cup frozen peas and carrots each, or fresh – carrots finely chopped
• 1 bay leaf
• 2 tablespoons dried parsley
• 1 tablespoon Italian seasoning
• 1 tablespoon poultry seasoning or 1 tablespoon sage (I use sage)
• drizzle olive oil to taste
• salt and pepper to taste

Directions:

1. Prepare and cook the quinoa per the directions on the box.You will need about a cup of uncooked quinoa and 2 cups water. The ratio is very similar to rice.
2. Place bay leaf, dried parsley, Italian seasoning and poultry seasoning to the water. If you are using frozen peas and or carrots, place them in the boiling water, too. Cook until all water has been evaporated and quinoa is soft and ready to eat.
3. Let cool in a large mixing bowl before adding the remaining ingredients.
4. After it has cooled, add the remaining ingredients. It really doesn’t matter which order they are in – they are all going to be mixed around. Add the pomegranate arils, cranberries, feta, pine nuts, chopped fresh basil leaves, salt and pepper to taste and drizzle in the EVOO for a creamy texture and taste!
5. Enjoy!

GARLIC MASHED CAULIFLOWER 

Easy and DELICIOUS!!!!!!! Your guests won’t believe you that they are not real mashed potatoes. Since I already put this recipe in our September Challenge group…here is the snapshot. You definitely need to double or triple this recipe. It makes enough for about 3 – 4 people.

 

DESSERT

PALEO APPLE CRISP

This recipe serves 6.

Ingredients:

• 6 Granny Smith Apples
• ½ Lemon
• 3 ½ T. Arrowroot Starch (whole foods)
• ¼ t. Nutmeg
• 1 ½ t. Cinnamon
• ½ C. Honey
• Additional 6 t. Honey, for drizzling
• 2 T. Grass-fed Butter
• 2 C. Almond Flour

Almond Topping

• ½ t. Salt
• 1 t. Cinnamon
• 8 T. (1 stick) Grass-fed Butter, cold
• 2 ½ T. Honey

Directions:

1. Preheat the oven to 350 degrees. Lightly grease 6 (½ C.) ramekins, place on a baking sheet, and set aside.
2. Peel and core the apples and cut into a medium dice. Place diced apples in a large mixing bowl and toss with the juice of ½ a lemon.
3. Sprinkle the arrowroot starch, nutmeg, and cinnamon over the apples and toss well to coat. Add the ½ C. honey to the apples and toss to coat.
4. Divide the apple mixture between prepared ramekins, packing the apples down as needed. Place 1 teaspoon of butter on top of each apple filled dish and top each teaspoon of butter with 1 teaspoon of honey.
5. Bake in preheated oven for 32 minutes.
6. While the apples are baking, prepare the almond topping:
7. Place the almond flour, salt, and cinnamon in a mixing bowl and stir to combine. Cut the cold butter into very small cubes and add to almond flour. Cut the butter cubes into flour until they resemble coarse crumbs. Drizzle the 2 ½ T. of honey over the mixture and work it in with your fingers. Mixture should form very large clumps.
8. When the apples have baked for about 32 minutes, remove them from the oven and divide the almond mixture evenly over the tops of each ramekin.
9. Place the dishes back in the oven on the top rack and bake for an additional 10-12 minutes, or until the topping starts to turn lightly brown and the filling is bubbling.
10. Serve with a vanilla coconut milk ice cream.

HONEY CAKE

 

This recipe serves 10-12. adapted from Bruner.

Ingredients: