Four Species Lemonade for Sukkot

"You shall take on the first day the boughs of good trees, branches of palm trees, boughs of thick trees, and willows of the brook; and you shall have simcha before YHWH your Elohim for seven days." -Vayikra 23:40

From the above passage in Leviticus is where the idea of arbah minim or four species comes from during the Sukkot celebration. The species of trees are thought to be palm, myrtle, citron, and willow. These are the species that make up the traditional lulav that is used during Sukkot celebrations. I thought it would be fun to use four species of trees in a different way--lemonade!

Since it's tough to find citron I used lemon and lime instead. Coconut water made up the palm element. And while some parts of the willow and myrtle family are technically edible they aren't easy to track down and don't really lend themselves to a refreshing beverage. So I decided I would just use four different species of fruit trees, and added pomegranate juice. Look at that beautiful color! It is just as refreshing as it looks.

Four Species Lemonade Recipe:
2 cups coconut water
1/2 cup pomegranate juice
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 cup plain kombucha (optional to add some fizz and probiotics, you could sub more coconut water)
Ice

Mix all these ingredients in a pitcher and serve with lots of ice!

That's it. Really easy right? The coconut water is sweet to begin with so you don't need to add any extra sweetener, so it makes this lemonade a better option than most. You don't have to use kombucha but it is a great way to include the health benefits of probiotics. You could also use a lemon flavored kombucha and save yourself the step of squeezing the lemons. 

This is a really simple way to do something a little bit out of the ordinary for the Feasts. Let me know what you think if you try it! Do you have a favorite fall feast recipe?

DIY Guide to Keeping Shavuot

Between the three feasts of YHWH that happen in the springtime, and the three that occur in the fall, stands Shavuot. While lots of attention is given to Passover and Sukkot, the Feast of Weeks can feel a bit neglected to me. This is too bad, since, like the center of the menorah, this is not less significant because it stands slightly further apart than the others. On the contrary, celebrating the giving of the Torah and the Ruach Hakodesh should be a rich time for us all.

How do we make it a special time when there is so little help from the outside world? Some items for Passover make their way into grocery stores, and the fall feasts have many traditions in themselves. But search 'Shavuot' in a Judaica shopping site, and nary a return will you get. I don't get that, because this is a set apart time. So I'm sharing with you a few ideas to make your Shavuot celebration special this year. Here are a few things to try:

Chamomile Honeycomb Ice Cream from Snixy Kitchen
 Have you ever made candy honeycomb? There is nothing like it!

Rose and Pink Peppercorn Chevre with Honey from The House That Lars Built
"Like honey and milk the Torah lies under your tongue." This passage in Song of Songs is largely the reason we associate Shavuot with dairy treats and honey.

Bake Challah Bread from Smitten Kitchen
Shavuot requires two loaves of bread in Scripture. Find a good bread recipe or two to try ahead of time to serve on Shavuot. Challah is traditional but you can try any kind.

Fig and Cheddar Grilled Cheese from A House in the Hills
Shavuot is a no work day so choose foods that you can prepare ahead of time or are extremely simple to make like grilled cheese. 

Frozen Yogurt Bon Bons from Sugar & Cloth
This would be easy to make healthy by using natural food coloring and using chopped dried fruit instead of sprinkles.

10 Commandments Cupcake Toppers from Chai and Home
ALL THE HEART EYES for this idea!

Honeycomb Cookies from A Beautiful Mess

Milk and Honey Printable from Land of Honey
Use this free download to decorate your space.

DIY Color Wrapped Wheat from Inspired By Charm
Since Shavuot is correlated with the first fruits of the wheat harvest, incorporating wheat into your decorations would be very fitting.

Honeycomb Wall Decal from Idle Hands Awake
This super simple project is just washing tape shaped to look like a beehive. A great reminder of the sweetness of the Living Word given to us by YHWH.

DIY Stylish Tzedekah Boxes from Chai and Home
In Scripture giving was a time of joyous celebration, not a begrudged obligation. Making a pretty tzedekah box can help restore that joy.

Pasta Crown from Dana Israeli
A much more glamorous version of a macaroni necklace.

Homemade 10 Commandments Memory Game from The Climbing Tree
The ten commandments (along with the rest of the Torah) were given at Shavuot so this would be a perfect way to teach children YHWH's word. I'm sure the adults would benefit too!

Host a Torah Study
We talked last week about having an all-night Torah study. We need to believe and act like the Word of YHWH is the point. It is limitlessly valuable and worth celebrating in and of itself.

Get Immersed 
Since the Ruach HaKodesh fell baptizing the believers, getting mikvahed or immersed in living water would be a very appropriate Shavuot activity.

Chag sameach! I'm still interested in what you're doing to celebrate and I hope you'll share pictures with me over on Instagram!

Einkorn Matzah Bread for Passover

This is an easy recipe to make your own unleavened bread as an alternative to store-bought matzah for Passover. It is made with einkorn flour but can be adapted to use all-purpose or whole wheat flour.

"Seven days you shall eat matzah, for you came out of the land of Egypt in haste. Eat so you may remember this all your life."
-Deuteronomy 16:3


Though we usually see it in a box as a large cracker, matzah is bread that has been made without leavening, yeast, or fermentation. It is the flat bread the Hebrews ate when they came out of Egypt. During the Feast of Unleavened Bread we are to eat it each day as a reminder that YHWH so quickly changed the circumstances of the Israelites they didn't have time for their bread to rise before baking.

I am so glad I decided to bake my own matzah! This is a food that you can eat and enjoy, not choke down like the boxed version. It is soft and chewy, an unleavened cousin to India's naan bread. It wouldn't be out of place next to a bowl of soup or curry. Since it is soft you can use this as sandwich bread, without it being attack of the crumbs. Eat it with hummus or dip it into your eggs at breakfast. Also, it's much more nutritious than the boxed version. Einkorn is an ancient form of wheat that has never been hybridized, and much more similar to what the Israelites were eating than modern red wheat. In my opinion, einkorn products are much more filling and don't cause that crave/crash cycle that carbohydrates are infamous for. I hope you will give it a try!

Why should you try this recipe?

1. It's delicious. Can we be candid and admit boxed matzah is not very good? Homemade matzah will have you looking forward to Unleavened Bread week instead of dreading it.
2. For the Biblical experience. I think there is a lot of value in doing Bible things in Bible ways. While we are not commanded to bake our own matzah, it can give us a glimpse into Scripture from the practical vantage point of food. 
3. It's healthier. Einkorn contains more protein and less starch than typical commercial wheat. It is also a good source of minerals and vitamin B. Even if you don't use my recipe, making matzah yourself gives you control over the ingredients. Those can be organic, whole grain, allergy friendly, etc.

Did I mention there are lots of options for this bread? I tried baking it three different ways to compare the differences. I baked it on a cast iron pan in the oven, used the cast iron pan on the stove, and baked it on a regular baking sheet. All three were delicious but my favorite was cast iron baked. It stayed softest that way. If you'd prefer crisper matzah the baking sheet is the best bet. The stove top method gets the strongest flavor (and is easiest to burn). If you wanted to change it up, you could mix in black pepper, green onions, smoked paprika, or any herb or spice of your preference into the dough and go from there. 

Be sure to make this when you have time to do it all at once. Letting the dough sit would make it innapropriate for the Feast of Unleavened Bread. 

Einkorn Matzah Recipe
2 cups hot water
2 tablespoons olive oil
1 tablespoon honey
2-1/2 teaspoons sea salt
5 cups einkorn flour (I use this kind), plus more if needed

Preheat your oven to 450°. If using cast iron, put your pan in the oven now so it can get hot.
In a large mixing bowl, combine the water, olive oil, honey, and salt. Then slowly mix in the flour until you have a dough that is soft but not sticky. Sprinkle your counter with a little extra flour then knead for five minutes.
Divide your dough into approximately 3 ounce portions (in between a golf and tennis ball in size). You should get 12-14 pieces.
Roll each piece out into a flat circle, around six inches across, and 1/8th inch thick.
Use a fork to perforate the dough. 
If using cast iron in the oven - Carefully place into your preheated pan and put it back in the oven for 2 minutes. You want the matzah to just start looking brown in spots. Flip the piece over and bake an additional 2 minutes, until golden brown to your desired liking.
If using a regular baking sheet - Line your pan with parchment then bake your matzah 4 minutes, then flip and bake for an additional  4 minutes, until it's as golden brown as you like.
If using cast iron on the stove - Put your pan on medium heat and give it time to warm up. Five minutes was plenty for me. Place a piece of matzah in the skillet and cook for one minute, it will start to look very dark in places. Flip and cook the other side for one minute.
Cool on a wire rack.
Repeat as needed. You will end up with 12 - 14 matzahs.

These are best fresh but they will store in an airtight container for several days and stay soft.

Up your homemade matzah with these tips:
-Warm it up! You can make your pieces of unleavened bread small enough to go in the toaster if you want, otherwise try toasting it in a skillet or the oven. Warm bread is always great, and it makes a big difference with older bread.
-Make it crunchy! Craving crackers or pita chips? Cut your matzah into small pieces, and then toss into the oven for a few minutes until you have crunchy matzah that's great for hummus or other dips.
-Make it salty! Using the same method as above, cut your matzah into pieces. Then toss with a tablespoon or so of olive oil, and a sprinkle of sea salt. You can also play around with different seasoning combinations...taco seasoning, cinnamon and sugar, smoked paprika, or ranch seasoning all sound promising. Then bake for a few minutes until crisp to your liking.

What do you eat with your homemade einkorn matzah bread?
-Any toppings you would normally put on toast or bagels.
-As a side with any soup.
-Curry or other Indian food where you would normally have naan.
-Serve the crispy version with dip, cheese, or hummus as you would pita chips or crackers.
-Make wraps with cheese, veggies, lunchmeat, hardboiled eggs, etc.
-Use it as base for pizza or flatbreads!

Here are recipes to use your homemade matzah in.

Kosher For Passover Chocolate Mini Doughnuts

Do you believe in miracles? This cute little chocolate doughnuts are grain free, contain no refined sugar, and are kosher for Passover. You can eat these all the way through the Feast of Matzah. Yay!

These are chocolatey and oh-so delicious! I have served them to brownie lovers and sweet tooths year round and no one ever suspects that they aren't made with refined flour and sugar and oil. These mini doughnuts are made with whole food ingredients and baked instead of fried. I used a mini doughnut pan but don't worry if you don't have one. I have also made with recipe in a muffin pan with great results!

I am not a fan of baking with matzah meal and don't use it during the Feasts. It is expensive, hard to find, and doesn't always produce the best results. On top of that it is typically made of refined flour and isn't particularly healthy. While I do enjoy decadent desserts, we should all have a few healthy baked good recipes up our sleeves that we can feel good about snacking on and serving others--especially children.

Made with coconut flour, eggs, honey, and cocoa powder these are friendly with the GAPS and Paleo diets. They are also friendly with many allergies as they are free of gluten and nuts, and can be made with coconut oil instead of the butter for anyone with a milk allergy.

For an even more wholesome treat use local raw honey, organic eggs, and fair trade cocoa, chocolate, and vanilla.

I drizzled tempered chocolate on these for fun presentation and an extra burst of chocolate. I'm sharing an easy way to temper chocolate below but you can leave this out if you want or mix mini chocolate chips into the batter.

Kosher for Passover Chocolate Doughnuts Recipe

6 eggs
1/4 teaspoon salt
1/2 cup honey
1/3 cup melted coconut oil or butter
1 tablespoon vanilla
2 tablespoons cocoa powder
1/2 cup coconut flour

1/4 chocolate chips (be sure they are free of allergens if needed)

Preheat oven to 350° and grease a mini doughnut pan.
Whisk together the eggs with the salt for three to five minutes. They will become airy and a lighter shade of yellow.
Continue whisking and add the honey, then the coconut oil or butter, vanilla, cocoa powder, and the coconut flour. This should have a similar consistency to cake batter. Coconut flour absorbs lots of liquid so if it is too stiff, add a tablespoon or two of water.
Put the batter into a clean ziplock bag. Once the batter is inside snip a corner off of the bag to use as a piping bag. Pipe batter into the doughnut pan, making the molds about 2/3 full.
Bake for 12-15 minutes (for muffins 15-20 minutes) until the doughnuts spring back when pressed lightly.
Tip the pan onto a wire rack and let cool completely.
Meanwhile melt your chocolate. The easiest way to do this is the double boiler method. Use a small saucepan and bring about an inch of water to a boil. Put about half of the chocolate into a bowl that will sit on top the pan without touching the water. Set the bowl above the water and stir the chocolate until it is completely melted. Remove from the heat and stir in the remaining chocolate chips until melted and smooth. Not adding all of the chocolate at once ensures that your chocolate will be tempered and harden on the doughnuts.
When the doughnuts have cooled put them on an easy to clean surface (a plate or parchment paper), and lightly drizzle the melted chocolate over them. Let set until the chocolate has hardened.
Makes about 18 mini doughnuts or 12 muffins.