Monthly Archives: November 2013

Persimmon Apricot Chutney

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.



  • (makes 3-1/2 cups)
  • 2 teaspoons coconut oil
  • 1 medium shallot, diced
  • ½ red onion, sliced thin
  • 12 oz. frozen cranberries (1 bag)
  • ½ c. dried apricots, chopped
  • 3 ripe persimmons, skinned & diced
  • 1 granny smith apple, diced
  • 1 tablespoon fresh grated ginger
  • 1 cup apple cider or apple juice
  • 1 tablespoon apple cider vinegar
  • ½ cup grade B maple syrup
  • 1 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • Pinch cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon sea salt
  • zest of orange (optional)

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.

Endive Boats with Olive Hummus

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.



  • 2 large heads endive, leaves pulled off and cleaned
  • 1 can chickpeans, drained & rinsed
  • 1 tablespoon tahini
  • 1 clove garlic
  • 1⁄2 c. pitted olives (I like a blend of green & kalamata)
  • juice of one lemon
  • 1 teaspoon cumin
  • 1⁄4 teaspoon sea salt
  • 2-3 tablespoons olive oil
  • 1⁄4 cup pomegranate seeds



Shredded Brussels Sprouts w/Maple Miso Dressing

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!



  • 2 pounds Brussels sprouts, shredded
  • 1 leek, green parts removed and thinly sliced
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon sea salt
  • Garnish: dried cranberries and chopped pecans




  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons mellow white miso
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 2 tablespoons olive oil


Black Bean + Chipotle Cheese Quesadillas

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.



  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Chipotle Cashew Cheese (see recipe below)
  • 1 pkg brown rice tortillas
  • Guacamole & salsa, for garnish

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.



  • 1-1/2 cups cashews, soaked for 2 hours
  • 1/2 c. water (more if needed)
  • 1/2 teaspoon chipotle chili powder
  • 1/4 c. nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder or 1 raw garlic clove