I am so uber-blessed with the most wonderful group of girls that anyone can have! We do our best to get together every few weeks and share updates on our individually awesome lives over food, chocolate, wine. Today, We added to our table of treats with something old for a few but something very new for most: HOMEMADE JUICE.
Left: Fawn's Green Kale-Carrot-Pineapple Elixir; RIght: Jess' Apple-Carrot-Watermelon-Cucumber Mimosa
It's that time of the year, Passover and Easter. A group of my friends celebrated the holidays with a Sedar dinner last night. Everyone brought a delectable dish, some in observance of the holidays, others, well, not. In preparation for the event, I brainstormed what I'll make and since I was designated to bring a side dish, I scoured the web for passover meal sides. Most site boasted some type of gratin or sauteed asparagus but all of them has their variation of matzoh ball soup. Now, I have never tried matzoh ball soup -- though I have had matzoh flatbread a number of times. Plain and crunchy but made of white flour, I figure i could substitute traditional matzoh with a healthier version. I remembered a brown rice cracker that reminded me of the famed Jewish flatbread and put the Hol-Grain crackers, made solely with brown rice and water, on my shopping list. While buying the necessary veggies for the meal, I decided to look at the traditional matzoh ball mixes and was, to put it nicely, appalled:
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