On The Tenth Day of Christmas My True Love Made For Me…

This salad is a great way to end your Chirstmas Dinner.  The delicate flavour of the fresh mint cleanses your palette. It’s a perfect balance of crunch from the apple and softness from the tangerine.  It is packed with lots of nutrients and will satisfy anyone’s craving for something sweet!

Mint Fruit Salad

 

Ingredients

• 1 package of strawberries halved
• 2 apples diced
• 1/2 cup blueberries
• 2 kiwis diced (peel skin)
• 2 tangerines peeled and separated
• 2 mangoes diced
• 1/4 cup fresh orange juice
• 1 tbsp lemon juice
• 5-10 drops stevia (optional)
• 2 tbsp mint leaves chopped

(You can add any fruit to this if you wish)

Directions

• Mix orange juice, lemon juice and stevia in a bowl
• Add all fruits and mint to bowl and toss well
• Serve chilled

Serves 4-6

Prep time 15 min

The Sixth Day of Christmas My True Love Made For Me…

This is a great dip to serve with veggies such as celery, carrots, cucumbers and bell peppers or with your favorite flat bread or rice crackers.  Its packed with lots of antioxidants and has anti-inflammatory benefits.

Artichoke and Green Olive Tapenade

Ingredients

• 1 cup artichokes
• 3/4 cup green olives
• 1/2 cup parsley
• 1 clove garlic
• 8 raw almonds
• 1 tbsp olive oil

Directions

• Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

The Fifth Day of Christmas My True Love Made for Me…

Brussels Sprouts are a great healthy side to any Christmas Dinner.  When steamed to perfection and served with this great tasting dressing, these brussel sprouts will be enjoyed by everyone.  They take minutes to prepare and they are a great source of Vitamin, K, C and A!

Steamed Brussels Sprouts with Mediterranean Dressing

Ingredients

• 20 brussel sprouts quartered
• Mediterranean Dressing

Directions

• Steam brussel sprouts in steamer pot for 5 min
• Make Mediterranean Dressing and set aside in bowl
• Once steamed toss brussel sprouts in dressing – serve and enjoy!

Prep time and Cook time: 15 minutes

Serves 6-8

recipe courtesy of whfoods.org

On The Third Day of Christmas My True Love Made For Me…

This delicious pasta salad is packed with nutritious ingredients such as artichokes, sun dried tomatoes and black olives.  Olives are packed with iron and copper, and they are a good source of dietary fiber. They’re also rich in vitamin E, which is an antioxidant and anti-inflammatory.  Sun Dried Tomatoes are a natural source of vitamins C (and antioxidant) and a good source of iron.  Artichokes are high in fiber, they improve digestion and they are good for the liver.

Mediterranean Pasta Salad

Ingredients

• 1 package brown rice fusilli pasta
• 1/4 cup balsamic vinegar
• 2 tsp dijon mustard
• sea salt and freshly ground black pepper to taste
• 1/2 cup extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes (from jar)
• 5 artichoke hearts, diced
• 1/4 cup fresh basil, chopped finely or 1 tbsp dried
• 2 tsp chopped fresh oregano or 1/2 tsp dried
• 1/4 cup diced red onion
• 3/4 cup black or kalamata olives, sliced
• 1 tsp garlic powder

Directions

1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
2. Bring a large pot of salted water (about 1 tbsp salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl.
3. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
4. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Chill until ready to serve.

Prep Time and Cook Time: 30 min

Serves: 6-8

Vegetable Pad Thai

Ingredients

• 8 ounces dried, wide, and flat rice noodles (pad thai noodles)
• 1/4 tsp raw honey
• 3 tbsp fresh lime juice, plus wedges for serving
• 4 tbsp soy sauce or 2 tbsp Bragg’s liquid amino’s soy sauce alternative
• 2 tsp coconut oil
• 3 scallions, white and green parts separated and thinly sliced
• 1 medium onion diced
• 1 large red bell pepper thinly sliced
• 1 & 1/2 cup green cabbage thinly sliced
• 2 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1/2 tsp Sriracha sauce (add more if you would like it more spicy)
• 2 large eggs (optional), lightly beaten
• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped roasted, salted peanuts

Directions

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together honey, lime juice, and soy sauce.
3. In a large nonstick skillet, heat oil over medium-high.
4. Add onion and cook until translucent, then add one clove garlic and red bell pepper and stir fry for 2 min.  Then add green cabbage and ginger and stir fry for an additional 3 min.  Add 1/4 of soy sauce mixture and cook for additional 2 min. Transfer to a plate.
5. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. If not using eggs, just stir fry scallion whites and garlic and set aside.
6. Add noodles and remaining soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add veggies and egg mixture (or just scallion whites and garlic if not using eggs) and toss to coat, breaking eggs up gently. Add Sriracha sauce and mix well.
7. Serve noodles with lime wedges, garnish with scallion greens, cilantro, and peanuts.

Prep Time and Cook Time: 35 min

Serves: 4

Sauteed Kale

Ingredients

• 1 pound kale
• 1 1/2 tbsp grape seed oil
• 1/4 tsp sea salt

Directions

1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
2. In skillet, heat oil over high heat
3. Add kale and salt; toss to coat leaves
4. Cover; reduce heat
5. Cook until tender, about 20 minutes

Recipe and picture courtesy of marthastewart.com with adjustments made by me!

Vegetable Curry

Ingredients

• 2 tsp coconut oil
• 1 medium yellow onion, diced small
• 1 tbsp red curry paste
• 1 cup unsweetened coconut milk
• 1 potato, peeled and cut into 1-inch pieces
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• sea salt and black pepper to taste
• 1/4 tsp red chili powder
• 1/4 tsp tumeric
• 1/2 green chili minced
• 2 cloves garlic minced
• 1/2 inch ginger piece minced
• fresh cilantro, for serving

Directions

1. In a medium pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes.
2. Add curry paste and stir until fragrant, about 1 minute. Add red chili powder, tumeric, green chili, and garlic
3. Stir in coconut milk and 1 cup water and bring to a boil.
4. Add potato and cauliflower and season with salt, pepper and ginger.
5. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
6. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes.
7. Serve curry over rice with cilantro.

Cook Time and Prep Time: 30 min

Serves: 4

recipe courtesy of marthastewart.com with adjustments made by me!

Shitake Mushroom Soup

Ingredients:

• 6 whole dried medium shiitake mushrooms
• 6 cups warm water
• 4 medium-sized pieces wakame seaweed
• 1 medium onion, diced
• 3 medium cloves garlic, chopped
• 2 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp minced scallion greens for garnish
• sea salt and black pepper to taste

Directions:

1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 tbsp mushroom-seaweed water in medium-sized soup pot
3. Add onion and sauté over medium heat for about 5 minutes stirring frequently
4. Add garlic and ginger and continue to sauté for another minute.
5. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard.
6. Add to soup pot along with soaking water, and 4 more cups of water.  Bring to a boil on high heat
7. Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes.
8. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve

Cook time and prep time: 30 min

Serves: 4

Recipe courtesy of whfoods.org with adjustments made by me

Kale and Sweet Potato Soup

Ingredients

• 1 tsp coconut oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic minced
• sea salt and black pepper to taste
• 4 cups vegetable broth
• 6 cups peeled, cubed sweet potatoes
• 4 cups chopped kale

Directions

• In large saucepan, heat oil over medium high heat
• Add onion, garlic, celery and carrot, salt and pepper
• Cook until tender, about 5 minutes
• Pour in broth and bring to boil
• Add sweet potato and reduce heat to maintain a simmer
• Cover and cook until sweet potatoes are tender and crisp, about 10 minutes
• Stir in kale and cook 10 minutes more
• Use a hand blender to blend the soup until smooth
• Serve warm

Serves: 4-6

Cook Time and Prep Time: 50 min

Mango, Avocado, Walnut Salad

Ingredients

• 1 mango, peeled and sliced thinly
• 1 avocado, sliced thinly
• 1/4 red onion sliced thinly
• 1/2 cup walnuts (omit walnuts to make this standard process purification friendly)
• 4 cups mixed baby greens

Directions

• Toss all ingredients in a bowl and serve with our Cilantro-Lime Dressing

Serves: 4