“Healthy Sephardic Seder” cooking class at the Natural Gourmet Institute

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Last night for the third time I taught my “Healthy Sephardic Seder” class to fourteen students (at the Natural Gourmet Institute) and it was a real success! All of the recipes used the healthiest of ingredients, including virgin coconut oil (for frying the fish), granulated date sugar and unfiltered honey (for the nut cake), unsulfured apricots (for the charoset), long grain brown rice (for the green rice with fava beans), whole wheat matzah meal (for the spinach-cheese pie crust), and organic almond butter and almonds (for the macaroons). Here is what the menu looked like:

Syrian Charoset with Dried Apricots, Pistachios, and Orange Blossom Water
Yemenite Charoset w/Black Raisins, Toasted Sesame Seeds, Dates & Pomegranate Juice
Moroccan Sliced Orange Salad with Olive Oil, Black Olives, Ground Cumin & Coriander
Italian Fish with Capers, Caramelized Onions and Horseradish Marinade
Greek Whole Wheat Matzah Meal Pie with Spinach, Feta Cheese, and Fresh Dill
Persian Cauliflower Pie with Onions and Garlic
Egyptian Long Grain Brown Rice with Dill, Lemon Zest, and Green Fava Beans
Turkish Ground Walnut Cake with Cinnamon and Honey-Lemon Syrup
Italian Style Macaroons with Toasted Almonds, Almond Butter, and Black Raisins

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