You Have to Check Out This Rabbi’s Liquid Seder Plate

In case any of you doubt the trendiness of juicing, we present you with what could possibly be the world’s first all-juice Passover seder plate. It’s the brainchild of Rabbi Josh Franklin of Temple Beth Elohim in Wellesley, Massachusetts, and he’s been adding it to his otherwise mostly traditional seder for the last four years.

“My brother owns a juice chain, Pure Green, in New York City and has gotten me into drinking fresh juices,” the rabbi explains. “Four years ago, I was hosting a second night seder and decided to up the level of creativity.”

He says there is nothing in the Jewish tradition that prohibits this liquid twist. And this new seder plate still includes all the symbolism you’d expect. Of course, he still presents guests with a traditional seder plate — as a backup. “Each participant in the seder has a choice of liquid or solid form. Most go with the juice,” he adds.

The traditional way: This is the bitter herb, which reminds the Jews of the bitterness of the slavery their forefathers endured in Egypt. It’s usually represented on seder plates with horseradish.

The liquid way: Here, it’s beet juice, horseradish juice, carrot juice, and an optional addition of potato vodka.

The traditional way: Usually a roasted lamb shank bone, the z’roa is just for show to represent the lamb that was sacrificed the night the Jews left Egypt.

The liquid way: On the liquid seder plate, this is lamb broth, which is also just for show.

The traditional way: The charoset is meant to resemble the mortar and brick made by the Jews when they were slaves in Egypt under Pharaoh. Some communities of Ashkenazi Jews make it with apples, walnuts, and wine. Sephardic Jews often use figs and dates, which are more common than apples.

The liquid way: Rabbi Franklin’s version is a smoothie of ground cashews, apple juice, and wine.

The traditional way: This is a second bitter item, which is sometimes left off the Seder plate entirely. Many people use romaine lettuce to symbolize the fact that the Jewish stay in Egypt began soft and ended hard and bitter (look at the two ends of a piece of lettuce).

The liquid way: Rabbi Franklin’s juice chazeret includes kale, celery, and cucumber.

The traditional way: Typically represented with parsley (although some families use boiled potatoes), the karpas is a symbol of spring and new beginnings. It can also symbolize the initial flourishing of the Israelites during the first years in Egypt.

The liquid way: The liquid version is a mix of parsley, celery, cucumber, and lemon juice. “As the tradition is to eat karpas with salt water, our tradition is to salt your wrist like a tequila shot, and drink the shot of juice with a lick of salt,” the rabbi says.

The traditional way: There are many different explanations for why the egg is on the seder plate. Some families say it represents the pre-holiday offering. It’s also said the roundness of the egg represents the cycle of life. And other people say it represents new beginnings and hope.

The liquid way: Here, a raw egg sits in a glass (don’t worry, it goes untouched during the seder).

Have you ever heard of or been to a liquid seder? Would you add it to your family’s celebration?