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Monthly Archives: November 2013
Monthly Archives: November 2013
It’s Persimmon season, and there is no better way to use these plump, juicy fruits than in a chutney. This recipe is my favorite, but feel free to get creative and add other dried fruits, such as raisins or dates.
INGREDIENTS
Heat coconut oil in a saucepan over medium heat and add shallots and red onion. Saute until translucent and starting to caramelize. Add cranberries, apricots, persimmons, apple and fresh ginger to saucepan. Add cider, apple cider vinegar and enough water to cover. Bring to a boil and then turn down heat to a simmer. Cook for 15 minutes until the cranberries start to pop, stirring occasionally. Stir in maple syrup, spices and salt. Cook 5 minutes longer or until thick. Adjust seasonings if needed, remove from heat and stir in orange zest if using.
Bitter endive topped with a dollop of savory hummus makes a perfect appetizer to serve at your holiday cocktail party. The hummus is homemade, so it makes this dish even better! If you don’t like olives, leave them out or replace them with roasted bell peppers. Finish off with pomegranate seeds for a sweet, crunchy burst.
INGREDIENTS
Brussels Sprouts are usually nixed at any dinner table, but this delicious warm dish will turn you into a convert! It’s healthy and tasty, and you won’t feel any guilt after indulging. GO ahead, have seconds!
INGREDIENTS
MAPLE MISO MUSTARD SAUCE
These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.
INGREDIENTS
In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.
CHIPOTLE CASHEW CHEESE