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Growing up, I didnâ€™t spend a lot of time thinking about what I ate. One of my parents and then a housekeeper for a while, used to cook dinner for me and made my lunch to take to school. We didnâ€™t keep any sense of kosher; I didnâ€™t really understand what kashrut was until I was much older. My parents attempted to instill the values of healthy eating, feeding us fresh produce, buying food from whatever farms existed in suburban New Jersey, but beyond the health aspects, we never really discussed food in any other way.
As I grew older, I was confronted with a variety of food ethics, whether cultural, religious or health related. As I spent time thinking about the food choices I make now, I realized that the decisions I make about most aspects of my life reflect how I think, how I was raised, my cultural context and my values. As a child of an interfaith marriage, there was always a combining of cultures in our household, from the most mundane of details to the most controversial. Whenever two people combine their lives and create a family even if they seem incredibly similar on the surface, there is bound to be a certain amount of combining (usually preceded by a hefty degree of compromise).
But my parents were not only intermarried in terms of their religious backgrounds, but my mother was from high treif (non-kosher) land, New England, and my fatherâ€™s family was old Jewish Bronx (brisket, anyone?). Some of my fondest food memories are when we visited my momâ€™s family in Ipswich, MA: fried clams, steamers, lobster rolls, scallops, you name the seafood, we ate it, and we ate it joyfully. Since I did not live near my momâ€™s family and was being raised as a Jew, the love of seafood represented my connection with them. I thought about giving it up over the years, as I had given up pork, but those family moments, those points of connection always prevented me. I studied and contemplated and struggled with my decision because I wanted to maintain my own sense of integrity in who I am and what my title represents. But even as a rabbi, as a leader and example in the Jewish community, I long ago decided that having a connection to my family, being able to sit with them and break bread (and lobster claws) was more important than keeping kosher. And I have never once regretted it.
We live in a world of abundant choices and options and as our community grows ever more diverse, we will only continue to face these types of decisions. There is no one right answer, itâ€™s up to each of us to take the time, do the work and decide how we want to live our lives.
Following a special diet can be a challenge. Most of us have followed a diet in the past to lose weight, or for humanitarian or health reasons. Some of us are on one right now. In my own small circle of family, friends and colleagues, almost all of the major diet categories are covered. We have gluten free, low fat, dairy free, sugar free, vegan, vegetarian, Kosher, high protein and low carb. Passover is coming and my diet-centered world is about to short circuit. What kind of meals can I make if I have to eliminate gluten, fat, dairy, sugar, eggs, meat and all of the items that are not consumed during Passover from the list of acceptable ingredients?
There can be some confusion about how to make our choices about what to eat during Passover. Tradition plays a strong role for religious Jews and can influence the decisions we make in our modern interpretation of our holiday observance. Jews from Eastern Europe (Ashkenazim) refrain from eating Kitnyot (KIT-NEE-OT) during the eight days of Passover. Kitnyot are grains and legumes such as, rice, corn, beans, soy, peanuts, string beans, peas, lentils, mustard, seeds (sesame, poppy, sunflower, etc.), and their derivatives which can be found in corn starch, corn syrup and soy sauce. Jews from other lands (Sephardim) do eat Kitnyot during Passover. Why is there a distinction?
The Torah tells us not to eat leaven (also called Chametz) during the holiday of Passover. Chametz consists of â€śfive grainsâ€ť from wheat, spelt, barley, oats and rye. In ancient times, a strict observance of this commandment caused the Jews in lands where these grains were grown to be extra careful. All grains were stored in the same type of sack and could be easily mixed up or misidentified. The only way to be sure of not eating the five grains was to avoid any foods that could possibly have a similar appearance. Sephardim did not have this tradition because the five grains were not grown in their lands.
A little research on the Internet results in some obscure and interesting items to avoid during Passover. Who would have known that organic lipstick may contain wheat or oat flour? We must also avoid eating anything that contains vinegar like ketchup, mayonnaise, and pickles, anything with glucose or dextrose, such as sugar alternatives, and decaf coffee and tea, which are processed using an additive called Maltodextrin, which is made from starch. Whisky and beer are also prohibited because they contain wheat or barley.
There are some very good menu and recipe suggestions available if one is willing to dig around a bit on the web. Daniella Silver has a list of Healthy Gluten/Dairy Free Vegetarian Passover Recipes that look very yummy. I am definitely going to try the Garlic Sweet Potato Rice and the Triple Chocolate Hamentaschen. My favorite site is from Shana Lebowitz called 34 Healthy Passover Recipes and it is full of interesting Passover relevant twists on regular dishes. Try her Grain-Free Banana Bread (it does include eggs) or the Bitter Herbs Salad that she found in a 2012 New York Times post.
It is a highly personal decision to change our diet for eight days. Whether or not you give up just bread, bread-like foods, or choose to follow all of the ancient traditions is up to you. Please share your favorite healthy Passover recipe with our readers so that we all have more food options to consider as we decide what our own unique celebration will entail.
Chag sameach (Happy holiday)!