Healthy for the Holidays Recipes

Apple Butternut Squash Soup

Ingredients:

1 onion, diced

1 rib of celery, diced

1 carrot, diced

1 Tablespoon butter

4 cups butternut squash, peeled, seeds removed and chopped

1 tart green apple, peeled, cored and chopped

(squash ans apple should have a 3 to 1 ratio)

3 cups vegetable broth

Nutmeg, cinnamon, salt, pepper to taste (I like pumpkin pie spice)

Directions:

Combine butter, onion, celery, and carrot in a large sauce pan. Cook for 5 minutes. Add Squash, apple and broth. Bring to a boil, reduce to a simmer until all the vegetables are soft. Puree and add spices to your liking.

Sage and Onion Stuffing

Ingredients:

1/2 cup uncooked millet

12 ounces vegetable broth

1 onion diced small

2 Tablespoons butter

2 teaspoons dried sage

2 teaspoons sesame seeds

salt and pepper to taste

Directions:

Lightly toast the millet in butter until brown in a sauce pan. Add onion and vegetable broth and simmer for 20 minutes until the grain is soft. Add the remaining ingredients and mix well. You can use this stuffing in the cavity of the bird before roasting or eat it as is.

Apple Crumble

Ingredients:

crumble topping-

1 cup pecans

1/2 cup raisins

1/2 teaspoon sea salt

1/4 teaspoon apple pie spice

Process all ingredients until crumbly.

Apple Sauce-

3 apples

1/2 cup raisins soaked in water

1 Tablespoon coconut oil

1/2 teaspoon sea salt

1/2 teaspoon apple pie spice

Blend all ingredient until smooth

Apple Filling-

2 apples, cored and diced

1/2 cup raisins

1/2 lemon juiced

1/4 teaspoon apple pie spice

Mix all ingredients in a bowl. To assemble the crumble pour apple sauce over apple filling and mix well. Pour into pie dish. Top with crumble topping and spread evenly. Refrigerate for 1 hour before serving.

Date Nut Torte

Date Nut Torte

Prep time: 20 minutes for soaking
Cooking time: 5 minutes
Yield: 6-12 servings

Base of torte
2 cups raisins
2 cups walnuts

In a processor, combine raisins and walnuts and blend well until moist and forming a ball. Remove from the processor and form into a round circle about 1.5 inches thick

Frosting
1 cup dates, pitted and soaked
1/2 lemon, juiced

Blend lemon juice and dates until creamy and top on the cake. Garnish with berries

Vegetable Quinoa Pilaf

Vegetable Quinoa Pilaf
Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 4-6 servings

1 cup quinoa, rinsed
2 cups vegetable broth
1/2 onion, diced
1 tsp sesame seeds
1 med sweet potato, diced
1 yellow squash, diced
1/2 red bell pepper, diced
1 head broccoli, chopped small
1 TB olive oil
1 TB rice vinegar
1 tsp granulated garlic (you can use 2 cloves chopped)
2 tsp sesame oil
1 TB tamari (wheat free soy sauce)

1. Place quinoa, vegetable broth, onion and sweet potato in a pot. Bring to a boil and reduce to a simmer. Add in sesame seeds when almost done.
2. In a pan with olive oil, sautee squash, garlic, broccoli and red pepper for 2 minutes. Add tamari, vinegar and sesame oil and sautee until fork tender
3. Place everything in a bowl and mix together. you can served chilled or hot.

Quinoa, Chickpeas, Spinach

Quinoa with Chickpeas & Spinach

Prep time: ??? minutes
Cooking time: ??? minutes
Yield: ???

Ingredients:
1 cup quinoa, rinsed
1 cup water
3/4 cup orange juice, fresh squeezed
1/2 tsp sea salt
zest from 2 oranges
1 Tbsp extra virgin olive oil
2 medium onions, chopped
3 cloves of garlic, minced
1/2 cup raisins
1 cup chickpeas, cooked
1 1/2 pounds of spinach
salt to taste
1/2 tsp cinnamon
1/4 cup toasted pine nuts
1 orange cut into wedges

Directions:
1. Combine orange juice and water, bring to a boil. Add salt orange zest and quinoa. Return to a boil reduce heat and cover for 15 minutes. When liquid has absorbed let it sit uncovered for 10 minutes to fluff up.
2. In a skillet heat the oil add onions and saute for 10 minutes add garlic and saute until brown
3. Add raisins, chickpeas and chopped spinach until it has just wilted. Drain excess water after cooking the spinach and season with salt.
4. Fold the vegetables into the hot cooked quinoa, stir in the cinnamon. Garnish with toasted pinenuts and orange wedges for a final squeeze of orange.

Low Glycemic Smoothie

Low Glycemic Smoothie

Prep time: 10 minutes
No cooking time
Yield: ???

Ingredients:
1/2 organic cucmber with the skin on
1/2 organic green apple with the skin on
2 handfuls baby spinach
2-3 leaves kale
2-3 leaves green chard
Cinnamon to taste

Directions:
Blend and add as much water as you need for the desired consistency.

Note: to sweeten add banana and pineapple

Oatmeal Chocolate Chip Cookie

Ingredients:
1 cup unsweetened apple juice
1/4 cup oil
1 cup oat flour
1 cup oatmeal
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 malt sweetened chocolate chips
1/2 cup walnuts (optional)

Directions:
1.    Soak the raisins in juice overnight. Then puree in a blender.
2.    Add oil and blend again.
3.    Mix the rest of the ingredients in a separate bowl and stir in the raisin mixture until combined.
4.    Drop heaping teaspoonsful on a baking sheet and bake at 375 for 15-18 minutes or until lightly browned.
5.    Makes about 3 dozen. Enjoy! No sugar no wheat!!!

Roasted Root Vegetables

Roasted Root Vegetables