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Recipes: Holiday Classics

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This seems like a good time of year to get out our seasonal favorites!

WHITE MINTY HOT CHOCOLATE 

Yield: 1 serving

Make this an adult hot beverage by adding peppermint liqueur in lieu of the mint extract.

Equipment

Blender

INGREDIENTS 

1 cup unflavored hemp milk
1 1/2 tablespoons cacao butter, shaved
1 tablespoon maple syrup or other sweetener
3-4 drops mint extract
1/4 teaspoon vanilla extract

In a small saucepan, heat all the ingredients over low for about 5 minutes or until cacao butter is entirely melted. Transfer to a blender and blend for 30 seconds (or use a hand-held blender to whisk directly in the saucepan) to emulsify.

CRANBERRY ORANGE RELISH 

Yield: 2 cups

Forget the packaged stuff: Fresh is best! The ginger adds a nice little zing.

Equipment

Food processor

INGREDIENTS

2 cups fresh cranberries
1/2 cup raw cane sugar or date paste
2 teaspoons orange zest
1 orange, peeled and sectioned
1 teaspoon ginger, peeled and grated

Place the cranberries, raw cane sugar, orange zest, orange segments and ginger in a food processor fitted with the S blade, and process until the mixture is chopped but still has some texture. Chill for at least 30 minutes before serving. Will keep for up to two weeks stored in the refrigerator.

CURRIED PUMPKIN SEED DRESSING  

Yield: 1-1/4 cups

Great on all kinds of greens, try sprinkling some hemp seeds on top for even more depth of flavor!

Equipment

Blender

INGREDIENTS  

2 tablespoons lemon juice
1/2 cup pumpkin seeds, soaked and drained
3/4 cup water
1 clove garlic, peeled
2 teaspoons tamari or soy sauce
2 teaspoons chopped onion
1 teaspoon curry powder
1 teaspoon ginger, peeled and grated
2 teaspoons coconut nectar or agave

Blend all ingredients until smooth. Will keep for up to a week stored in the refrigerator.

2018-11-17T17:14:28+00:00November 14th, 2018|November 2018, Recipe|