Leviticus 23:1-2 "And the Lord spoke to Moses, saying, “Speak to the children of Israel, and say to them: ‘The feasts of the Lord, which you shall proclaim to be holy convocations, these are MY feasts."

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Biblical Calendar 2020
(note that there are various calendars that people ascribe to - this is the one we currently follow)

Biblical New Year is March 25th Sundown to March 26th Sundown

Reference Leviticus 23
4 ‘These are the feasts of the Lord, holy convocations which you shall proclaim at their appointed times. 5 On the fourteenth day of the first month at twilight is the Lord’s Passover. 6 And on the fifteenth day of the same month is the Feast of Unleavened Bread to the Lord"
Pesach (Passover) (14th day of the 1st month - counting 14 days from the biblical new year) :
Tues. April 7th Sundown  - April 8th Sundown (Some people partake in the passover meal at twilight on the 7th when they believe Yeshua did it and some do the passover meal on the 8th) 
1st day of Matzah (Feast of Unleavened Bread) :
Wed April 8th Sundown - Thurs. April 9th Sundown-  a day to rest from your work and have a Holy convocation
** We are commanded to eat Matzah (unleavened bread- recipes below) each day of the week of unleavened bread// You can get very creative with this! Matzah chocolate crunch, Matzah grilled cheese, Matzah pizza, etc.**

1 Corinthians 15: 20-23 "But in fact Christ has been raised from the dead, the firstfruits of those who have fallen asleep. For as by a man came death, by a man has come also the resurrection of the dead. For as in Adam all die, so also in Christ shall all be made alive. But each in his own order: Christ the firstfruits, then at His coming, those who belong to Christ."
Day of First Fruits (Time of the Resurrection!) :
Saturday April 11th Sundown - Sunday April 12th Sundown (After the sabbath when Christ rose is when we start counting the omer to Shavuot (pentecost)
Last day of Matzah (Feast of Unleavened Bread)
Wed. April 15th -  a day to rest from your work and have a Holy convocation

15 ‘And you shall count for yourselves from the day after the Sabbath, from the day that you brought the sheaf of the wave offering: seven Sabbaths shall be completed. 16 Count fifty days to the day after the seventh Sabbath; then you shall offer a new grain offering to the Lord. 
Time of the counting of the Omer for 50 days leading up to Shavuot (Pentecost) - We count after the sabbath at the start of first fruits until Saturday May 30th Sundown -Sunday May 31st Sundown
Shavuot (Pentecost)- Saturday May 30th Sundown -Sunday May 31st Sundown- a day to rest from your work and have a Holy convocation
** It is debated when the counting begins and so your date of Shavuot might be a day or two off from the date we are observing**
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23 Then the Lord spoke to Moses, saying, 24 “Speak to the children of Israel, saying: ‘In the seventh month, on the first day of the month, you shall have a sabbath-rest, a memorial of blowing of trumpets, a holy convocation. 
Yom Teruah (Day of Trumpets) - Friday Sept. 28th Sundown - Saturday Sept. 19th Sundown-  a day to rest from your work and have a Holy convocation (also the weekly sabbath)
Yom HaKippurim (Day of Atonement) - Sunday Sept 27th Sundown -Mon. Sept. 28 Sundown- a day to rest from your work and have a Holy convocation

33 Then the Lord spoke to Moses, saying, 34 “Speak to the children of Israel, saying: ‘The fifteenth day of this seventh month shall be the Feast of Tabernacles for seven days to the Lord.
1st day of Sukkot (Feast of Tabernacles) - Friday Sundown -Saturday Sundown - Oct 3rd - a day to rest from your work and have a Holy convocation (also the weekly sabbath)
Shemeini Atzeret (the Great 8th day) - Friday Sundown- Saturday Sundown Oct 10th - a day to rest from your work and have a Holy convocation (also the weekly sabbath)

***** Biblical Non commanded Celebrations***** - Purim (Book of Esther) & Feast of Dedication (Hanukkah) 

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​​https://biblepathwayadventures.com/

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www.torahsisters.com

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https://www.torahfamilyliving.com/

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Scriptural References For God’s Feasts And Festivals In The New Testament
​https://whygodreallyexists.com/archives/scriptural-references-for-gods-feasts-and-festivals-in-the-new-testament

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Messiah in the Passover 
https://www.amazon.com/Messiah-Passover-Darrell-L-Bock/dp/082544537X

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VIDEOS TO CHECK OUT

Triumph in Truth Ministries 
http://triumphintruth.global/

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Getzel - Beth Yeshua International 
https://www.bethyeshuainternational.org/shalom/

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Truth Unedited
​www.truthunedited.com

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Lex Meyer - Grafted Church/ Unlearn the Lies

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Spring Feast Recipes

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Healthy Version Springtime Sugar Cookies

INGREDIENTSWET

• 1 large egg
• 1 teaspoon almond extract
• 1/4 cup honey
• 2 tablespoons coconut oil, melted

DRY

• 2 cups blanched almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• pinch salt

** We recommend using lamb or flower cookie cutters ** (You can easily find those at www.amazon.com)

INSTRUCTIONS

1. Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
2. In a medium-size bowl, whisk together dry ingredients and set aside.
3. In a large bowl, whisk together egg, almond extract, and honey. Then, add in melted coconut oil and whisk again.
4. Slowly add dry ingredients to wet until your dough is formed. Use a wooden spoon at first and then switch to using your hands. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball.
5. Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.
6. Once the dough has cooled. Remove from fridge and sprinkle coconut flour onto a hard, cool surface as well as your rolling pin. Then, use rolling pin to roll out the dough so that it’s around 1/4 to 1/2 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.
7. Use small/medium cookie cutters to create sugar cookie cut outs. Place shapes onto your parchment-lined baking sheet. Don’t worry about spacing too much, the cookies will not expand that much.
8. Bake at 350ºF for 6-8 minutes or until cookies begin to brown. They cook fast, so be careful!
9. Immediately remove from hot pan and place on cookie rack. Let cool for at least 30 minutes before frosting.
10. Decorate If you so desire
11. Will stay for up to 5-7 days in an airtight container.

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Homemade Matzah Bread 

INGREDIENTS

• 2 cups flour
• ½ teaspoon salt
• ⅓ cup olive oil
•  Sea salt, optional​

PREPARATION

1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

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Gluten Free Homemade Matzah 
Recipe from www.shalomhomestead.com

This matzah recipe is a great option for celebrating the Feast of Unleavened Bread because cassava flour, the main ingredient in the recipe, is grain free, gluten free, Paleo, AIP (Auto Immune Protocol), nut free, and vegan!
Author: Gwyn Clemons
Serves: 4 matzos
Ingredients

• 1 cup cassava flour
• ¼ tsp salt
• ½-3/4 cup warm water

Instructions

1. Preheat the oven to 350˚F with a pizza/baking stone in the oven if you have it. If you do not own a baking stone, bake the first ten minutes on a baking sheet and then on the wire rack in the oven.
2. While the oven is preheating, whisk together the cassava flour and salt and then slowly mix in the warm water.
3. The dough should absorb most of the water and form a smooth ball that can be held in the hands without being sticky.
4. Divide the dough into four pieces and roll each into a ball.
5. Let the dough balls rest for ten minutes covered by a damp towel to prevent them from drying out.
6. Once the oven has preheated and the dough has rested for ten minutes, take one of the dough balls and roll it between two pieces of parchment paper until about ¼ inch thick. Remove the top parchment paper and using a fork, prick the matzo to give a traditional look and to keep the matzo from bubbling too much. I can fit two matzos on my baking stone, so I repeat this step before placing in the oven to bake. Leave the other two pieces of dough covered with the damp cloth until ready to use!
7. Place the matzos on the baking stone and bake for ten minutes.
8. After ten minutes, peel the matzos off the parchment paper and place them back on the baking stone, new side up, and bake another ten to fifteen minutes. The matzos should be crispy and golden brown along all the edges when they are done baking.
9. Remove the matzos from the oven to a cooling rack and repeat the previous steps with the remaining pieces of dough!
10. Store in a bread box or an airtight container.

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Spinach Potato Nests

INGREDIENTS

• 4 large Yukon Gold Potatoes
• 1 tsp salt
• 1/4 – 1/2 tsp pepper
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 4 tsp avocado, grapeseed, or olive oil
• Cooking Spray
• 4 cups of frozen spinach thawed (yields 2 cups cooked )
• 4 tbs extra virgin olive oil
• 4 large eggs

INSTRUCTIONS

1. Preheat oven at 400F
2. Grate the potatoes, add 1/2 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
3. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
4. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp oil and mix well.
5. Generously spray a 12 muffin tin pan with cooking spray.
6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
9. Evenly spoon spinach in each potato nest.
10. Bake for 10 minutes or until egg is cooked.
11. Remove from the oven and let them cool slightly.
12. Carefully unmold each potato nest using a butter knife around the edges of the nest.
13. Makes 12 potato nests

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Crock Pot Matzah Ball Soup

Ingredients

• 2 lb bone-in chicken (thighs, legs or breasts), skin removed
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped SAVE $
• 1 medium white onion, peeled and sliced
• 3 cloves garlic, thinly sliced
• 1 bay leaf
• 3 sprigs fresh thyme
• 8 cups water
• 1/2 teaspoon freshly-cracked black pepper (or more to taste)
• 2 teaspoons salt (or more to taste)
• 1/2 cup matzo ball mix (regular or gluten free)
• 2 tablespoons v oil
• 2 eggs 

Directions

1. Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
2. Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.
3. Meanwhile, in a separate bowl, stir together the matzo ball mix, avocado or olive oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.
4. Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes. (Gluten Free requires less time as it will fall apart)
5. Season the soup one final time with additional salt and pepper if needed. Then serve!