As a Holistic Health Care Provider and Nutritionist I am
frequently told by my clients, friends and family that it is just
impossible to eat healthy over the holidays. I am here to tell you that
is FALSE! There are plenty of ways to indulge and enjoy the Holiday
festivities while eating healthy. Here are some of my favorite healthy
Holiday dishes!
Fresh Cranberry Sauce
vegan, gluten free, refined sugar free, can free
Ingredients:
1/2 cup Fresh Organic Raspberries
1 Organic Peach (Peeled and Pitted)
1 pint box Fresh Organic Cranberries
1-2 inches Fresh Ginger (Peeled and Minced)
Juice and zest of 1/2 Organic Lemon
1-2 tablespoons Grade B maple syrup (optional)
Directions:
Blend raspberries and peach into a puree, heat in saucepan on medium high heat.
Add cranberries, continue to heat on medium high, stirring occasionally.
Add juice and zest of lemon, and finely minced ginger.
Depending on sweet flavor desired, add maple syrup to taste.
Continue on medium heat, most cranberries will have popped open and the mixture will reduce to a sauce. Remove from heat and cool completely.
Herbed Corn & Edamame Succotash
Ingredients:
1 1/2 cups frozen or fresh shelled ORGANIC edamame, (see Ingredient Note)
1 tbs. Coconut Oil
1/2 cup Chopped Red Bell Pepper
1/4 cup Chopped Onion
2 cloves Garlic (Minced)
2 cups Fresh Organic Corn Kernels, (from 4 ears)
3 tablespoons dry white wine, or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon Sea Salt
Freshly ground pepper, to taste
Directions:
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
Heat oil in a large nonstick skillet over medium heat.
Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes.
Remove from the heat.
Stir in vinegar, parsley, basil, salt and pepper.
Serve immediately.
Tips:
Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores or Asian markets. You must gt organic however, otherwise it will be GMO.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Vegan Raw Apple Herb Holiday Stuffing
Ingredients:
2 small Organic Red Apples
2 Organic Garlic Cloves
6 tbs of fresh minced Organic herbs (Rosemary, sage, thyme)
1/2 c Raw Walnuts (soaked & drained)
1 c Raw Almonds (soaked & drained)
1/4 Large Sweet Organic Onion (Chopped)
3 Organic Celery Stalks (Chopped Finely)
½ c Fresh Organic Parsley
1/2 c Organic Cranberries
1 tsp. Sea Salt
Directions:
Place garlic in a food processor and process well.
Add sage, rosemary, and thyme, processing well.
Add walnuts and almonds, one at a time and process well.
Hand chop apples, celery and onion into bite sized pieces.
Mix nut mixture together with celery and apples.
To Make Raw:
Lay out on a Teflex Sheet
Dehydrate at 105 degrees for 4-6 hours Half way through stir and sprinkle with Sea Salt
To Make Traditional Style:
Cook in oven pre-heated to 25 degrees.
Cook for 3-4 hours or until crisp
Garnish with parsley and cranberries.
Pumpkin Pie with Almond Crunch Crust
Raw, Vegan, Gluten Free
Filling Ingredients:
2 cups organic shredded pumpkin, butternut squash, or sweet potato
1/4 cup Coconut Milk
1 cup dates (soaked for a few hours to soften)
2 teaspoons organic cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon organic ground nutmeg
2 tbs. virgin coconut oil
2 teaspoons vanilla extract
Filling Directions:
Blend all the ingredients in a high speed food processor
Crust Ingredients:
2 cups almonds (soaked and drained)
1 c raw walnuts (soaked and drained)
2 1/2 cups dried dates (soaked for a few hours to soften)
Pinch of Sea Salt
Crust Directions:
Pit the dates
Add ingredients to food processor and process on high until thoroughly mixed
Press the mixture into the bottom and sides of a round 9" pie plate
Add filling ingredients
Chill by in the freezer for a few hours prior to serving
Slice and enjoy!
Coconut Whipped Cream - Step-by-Step
1. Grab a can of full-fat can coconut milk - Native Forest is BPA-free, so a good choice but any brand of full-fat coconut milk should work. It must be full-fat because you will be whipping the solid cream. Do not use light coconut milk
2. Place can in the fridge overnight. This is another crucial step. You need to chill the coconut cream until it's very firm.
Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold and will be especially helpful for those of you in very warm climates.You can also put the beaters in the freezer too, but it's not necessary.
3. Remove the chilled can from fridge and FLIP it upside down.
Why flip it upside down?
The liquid coconut milk (the part that doesn't harden) will now be at the top of the can!
4. Open the can. See the liquid at the top? You won't be whipping this part.
5. Pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can.
Don't throw it away - I like to use it in smoothies along with mango, kale, banana, and chia for a fun tropical smoothie. You can also use it in baking and cooking.
Now you are left with only the hardened coconut cream! This is exactly what we want to use to make coconut whipped cream
6. Scoop the coconut cream into your chilled bowl. (I don't recommend using a shallow bowl like this one - I only used it for photo purposes so you could see it better!
7. Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer - just chill the bowl first) and whip the cream until fluffy.
8. Add in a touch of natural sweetener and vanilla extract and whip it again.
do not hesitate to ask questions
Article Source:
http://EzineArticles.com/?expert=Candice_MarleyFresh Cranberry Sauce
vegan, gluten free, refined sugar free, can free
Ingredients:
1/2 cup Fresh Organic Raspberries
1 Organic Peach (Peeled and Pitted)
1 pint box Fresh Organic Cranberries
1-2 inches Fresh Ginger (Peeled and Minced)
Juice and zest of 1/2 Organic Lemon
1-2 tablespoons Grade B maple syrup (optional)
Directions:
Blend raspberries and peach into a puree, heat in saucepan on medium high heat.
Add cranberries, continue to heat on medium high, stirring occasionally.
Add juice and zest of lemon, and finely minced ginger.
Depending on sweet flavor desired, add maple syrup to taste.
Continue on medium heat, most cranberries will have popped open and the mixture will reduce to a sauce. Remove from heat and cool completely.
Herbed Corn & Edamame Succotash
Ingredients:
1 1/2 cups frozen or fresh shelled ORGANIC edamame, (see Ingredient Note)
1 tbs. Coconut Oil
1/2 cup Chopped Red Bell Pepper
1/4 cup Chopped Onion
2 cloves Garlic (Minced)
2 cups Fresh Organic Corn Kernels, (from 4 ears)
3 tablespoons dry white wine, or water
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon Sea Salt
Freshly ground pepper, to taste
Directions:
Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
Heat oil in a large nonstick skillet over medium heat.
Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes.
Remove from the heat.
Stir in vinegar, parsley, basil, salt and pepper.
Serve immediately.
Tips:
Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores or Asian markets. You must gt organic however, otherwise it will be GMO.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Vegan Raw Apple Herb Holiday Stuffing
Ingredients:
2 small Organic Red Apples
2 Organic Garlic Cloves
6 tbs of fresh minced Organic herbs (Rosemary, sage, thyme)
1/2 c Raw Walnuts (soaked & drained)
1 c Raw Almonds (soaked & drained)
1/4 Large Sweet Organic Onion (Chopped)
3 Organic Celery Stalks (Chopped Finely)
½ c Fresh Organic Parsley
1/2 c Organic Cranberries
1 tsp. Sea Salt
Directions:
Place garlic in a food processor and process well.
Add sage, rosemary, and thyme, processing well.
Add walnuts and almonds, one at a time and process well.
Hand chop apples, celery and onion into bite sized pieces.
Mix nut mixture together with celery and apples.
To Make Raw:
Lay out on a Teflex Sheet
Dehydrate at 105 degrees for 4-6 hours Half way through stir and sprinkle with Sea Salt
To Make Traditional Style:
Cook in oven pre-heated to 25 degrees.
Cook for 3-4 hours or until crisp
Garnish with parsley and cranberries.
Pumpkin Pie with Almond Crunch Crust
Raw, Vegan, Gluten Free
Filling Ingredients:
2 cups organic shredded pumpkin, butternut squash, or sweet potato
1/4 cup Coconut Milk
1 cup dates (soaked for a few hours to soften)
2 teaspoons organic cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon organic ground nutmeg
2 tbs. virgin coconut oil
2 teaspoons vanilla extract
Filling Directions:
Blend all the ingredients in a high speed food processor
Crust Ingredients:
2 cups almonds (soaked and drained)
1 c raw walnuts (soaked and drained)
2 1/2 cups dried dates (soaked for a few hours to soften)
Pinch of Sea Salt
Crust Directions:
Pit the dates
Add ingredients to food processor and process on high until thoroughly mixed
Press the mixture into the bottom and sides of a round 9" pie plate
Add filling ingredients
Chill by in the freezer for a few hours prior to serving
Slice and enjoy!
Coconut Whipped Cream - Step-by-Step
1. Grab a can of full-fat can coconut milk - Native Forest is BPA-free, so a good choice but any brand of full-fat coconut milk should work. It must be full-fat because you will be whipping the solid cream. Do not use light coconut milk
2. Place can in the fridge overnight. This is another crucial step. You need to chill the coconut cream until it's very firm.
Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold and will be especially helpful for those of you in very warm climates.You can also put the beaters in the freezer too, but it's not necessary.
3. Remove the chilled can from fridge and FLIP it upside down.
Why flip it upside down?
The liquid coconut milk (the part that doesn't harden) will now be at the top of the can!
4. Open the can. See the liquid at the top? You won't be whipping this part.
5. Pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can.
Don't throw it away - I like to use it in smoothies along with mango, kale, banana, and chia for a fun tropical smoothie. You can also use it in baking and cooking.
Now you are left with only the hardened coconut cream! This is exactly what we want to use to make coconut whipped cream
6. Scoop the coconut cream into your chilled bowl. (I don't recommend using a shallow bowl like this one - I only used it for photo purposes so you could see it better!
7. Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer - just chill the bowl first) and whip the cream until fluffy.
8. Add in a touch of natural sweetener and vanilla extract and whip it again.
do not hesitate to ask questions
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