Wild Rice Salad with Roasted Pecans
A rich source of antioxidants and other protective plant compounds, whole grains may reduce the risk of chronic diseases, including heart disease, high blood pressure, obesity, and diabetes. The brown and wild rice add B vitamins, magnesium, fiber, and even some protein. High in vitamin E and healthful fats, nuts also provide fiber, protein, and other nutrients. Pecans are a good source of thiamin, zinc, and gamma-tocopherol (one form of vitamin E). Mighty antioxidants, berries (including cranberries) help protect against cell damage that both accelerates aging and increases disease susceptibility. They have anticancer, anti-inflammatory, antiulcerative, and antiviral properties. This salad is loaded with health and always a hit with family and friends!
Ingredients
2 cups wild rice, uncooked
1 cup brown rice, uncooked
1 ½ cups dried cranberries
¾ cup finely chopped parsley
6 scallions, chopped
Grated rind of 1 orange
1 cup pecans, very coarsely chopped
Dressing:
¼ cup olive oil
3 tablespoons white wine vinegar
3 tablespoons balsamic vinegar
Cook rice separately according to directions on package. You may use vegetable or chicken broth instead of water for added flavor.
Roast pecans in oven until brown.
Mix cooked rice together with remaining ingredients (except pecans) and toss gently with dressing.
Adjust seasoning to taste.
Let mixture stand for 2 hours or more before serving to allow flavors to develop.
Pecans may be added within 2 hours of serving.
Serve at room temperature.
Makes 10-½ cup servings.
Roasted Butternut Squash with Coconut Milk
* Recipe adapted from www.evolvingtable.com
Ingredients
1 large butternut squash, cut in half, seeds removed
Spritz of olive oil
Pinch of salt
For the Soup:
1 tablespoon olive oil
1 medium or large onion, finely chopped
3 cloves garlic, minced
1 ¼ teaspoon ginger, minced
¾ teaspoon sea salt
¼ teaspoon cinnamon
Pinch cayenne pepper
15 ounces coconut milk, canned
1-2 cups vegetable broth
Preheat oven to 425º F.
Spritz olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
Place squash face-down on a large baking sheet lined with parchment paper. Bake in preheated oven for 40-50 minutes, or until squash is tender.
For the Soup:
In a medium saucepan or pot, combine the olive oil and onion. Sautè over medium heat for 3-4 minutes.
Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
Once squash is done cooking, remove as much flesh as you can and discard the skin.
Add all of the squash and coconut milk mixture to a Vitamix or other high-speed blender. Puree until smooth and serve.
Black Pepper Tempeh
* Adapted from Super Natural Every Day written by Heidi Swanson
Serves 6.
Ingredients
1 tablespoon extra-virgin coconut oil or avocado oil
6 shallots, thinly sliced; you could sub with 1 large onion if you don’t have shallots
1 teaspoon red pepper flakes
10 garlic cloves, smashed
2 tablespoons grated fresh ginger
1/3 cup tamari
2 tbsp coconut sugar
18 drops 100% pure monk fruit extract
¼ cup water, plus more if needed
16 ounces tempeh, sliced pencil-thick
24 ounces cauliflower, finely chopped or ‘riced’
1 teaspoon ground black pepper
In a large skillet over low heat, combine the oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.
While the garlic is cooking, whisk together the tamari, sugar, monk fruit, and water in a small bowl.
Increase the temperature under the skillet to medium-high and add tempeh. Gently stir to get the tempeh coated.
Add the tamari mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes.
Uncover, dial the heat up even more, and cook until the cauliflower and tempeh starts to brown a bit. If you need to add a bit more water to the pan, carefully do so, 1 tablespoon at a time.
Remove from heat and stir in the black pepper.
Serve and enjoy!
Gluten-Free Persimmon Cookies
* Adapted from Riddlelove www.riddlelove.com
Makes about 2 dozen cookies
Ingredients
2 cups almond flour
1/3 cup maple syrup or coconut sugar
36 drops 100% pure monk fruit extract
1 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup persimmon purée (from Hachiya persimmons)
1/4 cup coconut oil
1 organic, pasture-raised egg
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 350º F.
In a mixer blend flour, soda, salt, and spices.
In a large glass measuring cup or a bowl, whisk together purée, syrup, oil, egg, and vanilla.
Pour liquid mixture into dry mixture and beat for about 30 seconds. Turn the mixer to low and add pecans and raisins.
Spoon batter onto 2 baking sheets. If they're not stoneware, grease baking sheets or lay parchment paper onto the sheets. Leave plenty of room in between cookies, they spread. Bake 16-20 minutes. Allow to sit on sheets for about 20 minutes, then serve warm. Store in an airtight container.
Enjoy!
Hope you enjoy one or more of these holiday recipes! Wishing you all a safe, healthy, and happy holiday season! 'See' you all in 2021.
All the best,
Natalie