Tag Archives: holiday recipes

Ginger Masala Chai Worthy of a New York Winter

chai-tea-e-liquidI recently moved to New York City from California and am (ahem) “enjoying” my first real winter here. Let the wuss jokes begin!

It’s alright. I’m laughing at myself, too. Born and raised in California, used to being fairly tan, gets cold easily, loves sunshine so much she’s basically part lizard… Yep, that’s me. Now instead of donning a windbreaker for misty San Francisco mornings or wearing a hat for fun in the 60 degree Los Angeles winter sun, I’m learning the art of boots, down coats, ear muffs, long johns and mittens. Endless mittens. See you next April, world, because I am officially 75% clothing right now, and I can barely see over my scarf.

It’s going to be a long winter.

In all honesty, though, I love autumn and winter. I love the snow; I love the holidays; I love the feeling of warming up after being cold. It probably has something to do with a nesting instinct. One of the most beloved memories I have from childhood is making nests with my big sister on rainy days and sick days. When it was miserable, grey and raining outside, or when we were stuck in the house with colds and fevers, my sister would orchestrate a grand “nesting.” We’d pile tons of blankets and pillows on the ground, arranged in little cup-shaped seats like an egg carton. And then we’d hop inside the nest with a box of Nilla wafers and tea and watch a Disney movie to pass the time. Pure joy.

I still make nests of sorts, as does she, both literally and figuratively. Sans actual blankets and pillows, I just love making people feel warm, comfortable, and cared for. In any kind of weather, there’s little I love more than bringing people together around a table for delicious food and loving company. But this is a particularly important practice during the cold and dark months when our souls really need that extra swaddling. And many traditional winter recipes do the trick of warming us inside out.

Case in point, spice-infused recipes. This season you’re undoubtedly enjoying foods flavored with all kinds of spices, whether you know it or not. Butternut squash soup, gingerbread cookies, curries and stews, applesauce, etc. Winter recipes tend to incorporate many different spices, for several reasons. In Ayurveda, the winter season is associated with exacerbated Vata qualities, which are best assuaged through warming foods. This can be literally hot foods (like soup, hot cereal and warm drinks) and/or through warm-ing foods, made invigorating through the use of spice.

Even outside of Ayurveda, there’s a very practical reason to eat more spice during the winter. It’s cold, there’s a bug going around, you’re sniffly and sick…Voilà, spices curb cold and flu symptoms! Ginger, for instance, is an anti-inflammatory, anti-viral and anti-bacterial. It can help boost your immune system, loosen mucus, open your sinuses, and relieve sore throats. That’s a lot for one little root!

Keeping the health benefits in mind, as well as the essential need for warming and nesting that we all experience during this season, I offer you chai.

“Masala chai” is the Hindi term for a drink made with black tea, milk, and lots of spice. It is a drink that has been consumed in South Asia for centuries and is traditionally much less sweet and much more spicy than what you’d get at your local coffee shop. I can’t necessarily vouch for the total authenticity of my recipe, as I’ve never been to India, but I promise you won’t be disappointed!

Ginger Masala Chai

Makes 2 servings

Ingredients:

2 cups of milk (I like organic whole milk, but soy, almond, or oat work as well)

2 cups of water

3 tablespoons of loose leaf, unflavored black tea (the stronger the better; I like Darjeeling)

1/4 teaspoon Wakaya Perfection ground ginger

1/8 teaspoon ground cinnamon

pinch of saffron

2 whole, crushed up cardamom cloves

3 teaspoons of Turbinado sugar (or Agave, honey, etc)

Instructions:

Get two saucepans going on the stove on medium heat. Pour the milk in one and the water in the other. You’ll need to work in both pots simultaneously. As the milk begins to warm, add the pinch of saffron, pressing it between your fingertips gently before dropping it in the saucepan.

Once the water in the other pot begins to boil, add the loose tea leaves and reduce to a low simmer. Let steep 3-5 minutes. While you’re waiting, add the sugar to the milk and stir until it dissolves. Once the tea is ready, place a strainer over the milk and strain the tea water into the milk saucepan. Now you’re working in just one pot.

Start building the spice. Add the ginger, cinnamon and any other spices you want to the pot, saving the cardamon to the side for the end. You can try the chai to see if it has the right spice/sugar ratio, and adjust until it’s just right. Bring the pot to a boil, and as it begins to bubble up, throw the cardamon in and turn the heat off right away. The chai will stew for a second, cooling down slightly, and the cardamon will infuse the drink just enough without overpowering it.

Serve in two mugs and enjoy! Stay warm, everyone!

Baby’s First Holiday Dinner

Sharing the fabulous flavors of the Holidays with your new baby is an experience that you’ll cherish.  Socializing is part of the fun too, so reserve a seat (high chair) at or near the dining room table for baby to join in the celebration.

Even though your baby may not be eating all types of table food yet, there are plenty of foods choices that can make a festive and delicious Holiday dinner. For Baby’s holiday dinner, stick with foods that you have already introduced. Introducing new foods could cause tummy aches or an allergic reaction – neither of which you want to deal with during this fun time. 

Here are a few ideas to serve up a Holiday Dinner for your baby:

Baby’s Age: about 6 months: 

Common first food purees that have a Holiday Flavor

  • Sweet Potatoes
  • Squash (this includes pumpkin)
  • Green Peas
  • Apples
  • Pears

Recipe: Apple or Pumpkin Cutie Pie

For the “crust”: combine a crushed graham cracker with oatmeal cereal and breast milk (or formula) in a small bowl

For the pie filling:

  • Pumpkin Cutie Pie: Combine Pumpkin Puree (from scratch or 100% pumpkin from the can) and apple puree. Spoon this mixture over the cereal crust. Refrigerate until ready to serve.
  • Apple Cutie Pie: Combine apple puree with a dash of cinnamon. Spoon this mixture over the cereal crust. Refrigerate until ready to serve

Baby’s Age: 7-12 Months:

Turkey (2 options):

  1. Pureed:  Puree chopped turkey and a little chicken broth in a blender
  2. Finger food: chopped in small pieces

Roast Beef (2 options):

  1. Pureed:  Puree chopped roast beef and a little beef broth in a blender
  2. Finger food: chopped in small pieces

Note:  Use broth or soup stock instead of gravy to puree your baby’s meals.  Gravy tends to be high in fat and salt.

1-Dish Casserole Ideas:

Make a yummy casserole by combining vegetables, fruits, and meat together to make one-dish meal.  Depending on your baby’s feeding skills, choose the appropriate texture for these meals: smooth puree, lumpy (fork mashed) or finger foods.

Gobble Gobble Casserole: 

  • Peas, mashed potatoes and turkey
  • Apples, mashed sweet potatoes and turkey
  • Broccoli, cauliflower and turkey

Roast Beast Feast:

  • Green beans, mashed potatoes and roast beef
  • Corn, green beans and roast beef
  • Asparagus, mashed potatoes and roast beef

Baby’s Age: over 12 Months:

If your baby has been introduced to most foods and is ready to enjoy the feast like a big kid, here are few tips:

  1. Take a quick taste of each food before putting on your child’s plate and make the determination if the flavor is appropriate for your child’s palate.
  2. Avoid foods that may contain ingredients that are choking hazards
  3. If your child has not been introduced to high-allergen foods such as nuts or eggs, ask the chef about the ingredients of foods in advance of the meal.

Planning your baby’s meal:

If the Holiday dinner is at your house, you can prepare your little ones meal right alongside the rest of the family’s.  Simply remove foods you would like for your baby before adding seasonings, butter and salt. Then make the appropriate texture (i.e. puree or mash) for your baby.

If you are the guest of another family, you can bring the fruits and vegetable for your baby in a small tote bag.  Simply add the main course, such as turkey or roast beef before the meal begins.  If you plan to puree the main course, bring a small amount of broth (chicken of beef) with you in the tote bag.

About the author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food and the new book So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

PHOTO (cc): Flickr / Chris Bartow

30 Days Of Healthy Indulgences: Pecan Crusted Tofu with Golden Gravy

Pecan Crusted Tofu with Golden Gravy
Makes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Tofu Marinade
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 cloves garlic, pressed or minced
  • 1 14-ounce package extra firm tofu, drained well
Tahini Spread
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 1 teaspoon soy sauce
Coconut Pecan Crust
  • 1/2 cup plus 2 tablespoons chopped pecans
  • 3 tablespoons dried shredded coconut
  • 2 tablespoons minced Italian parsley
  • 1/2 teaspoon ground cumin or chile powder, optional
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon sea salt, or to taste
1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.
2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.
3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.
4. Place all of the crust ingredients in another bowl and stir well.
5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.
Variations
~ Replace the tofu with tempeh or portobello mushrooms.
~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.
~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.
~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.
Golden Gravy
Makes 4 cups
  • ¼ cup flour
  • ¼ cup + 1 tablespoon safflower oil
  • 1 ½ cups onion, half moon slices
  • 1 cup shiitake mushrooms, sliced
  • 4 teaspoons garlic, minced
  • 2 ½ cups water or veggie stock
  • ¼ cup nutritional yeast
  • ¼ cup wheat-free tamari or soy sauce
  • 1 tablespoon dried or fresh sage, minced
  • ½ teaspoon fresh ground black pepper
  • sea salt – to taste
1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well.
2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.
3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.
Serving suggestions
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
Variations
~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!

30 Days Of Healthy Indulgences: NibMor’s Raw Truffles Recipe

Are your holidays leaving you in a holiDAZE? Do you want healthier options but still want to enjoy the special flavors of the season – chocolate, cinnamon, ginger and more? These raw truffles can be made in minutes by any cooking novice or pro, are portable, last several days, and make a wonderful hostess gift…that keeps on giving because they are made from quality ingredients that deliver nutrient balance for optimal Mom Energy  (and optimal energy for all the non-moms too!)

So as you plan your holidays (or when you freak out because you didn’t plan) grab the ingredients, dump, mix n roll…and you will see your way a little more clearly (and happily) through this year’s holidays. All of the ingredients for the truffle, along with Ashley’s book, ‘Mom Energy,’ can be purchased at www.HappyBellyBags.com.

NibMor’s Raw Truffles (Recipe by  NibMor co-founder Heather K Terry)

For truffle:
1 1/2 cups walnuts
1 1/2 cups almonds
½ cup cacao powder
2 tbsp chia seeds

2 tbsp hemp seeds
14 majool dates (soaked)
agave or maple syrup to taste

For coating:

cacao powder, tempered chocolate (we use NibMor’s Daily Dose of Dark 72%), shredded coconut or NibMor’s Drinking Chocolate mixes

Use a food processor to combine the nuts first.  Slowly add in cacao powder and flax. Add the dates a few at a time, you may have to stop the food processor and scrape down the sides.  Add agave or maple syrup.  Mixture should not be watery but clumpy and dough like.  Form into desired size truffles and roll in cacao powder, coconut, or tempered chocolate.

Makes roughly 40 truffles.

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

30 Days Of Healthy Indulgences: Ginger-Cranberry Loaf By Candice Garrett Of The Yogic Kitchen

By Candice Garret, The Yogic Kitchen     

Ahhh…the holidays. I love this season. I love all of the autumn finds at the grocery store: yams and heirloom tomatoes, brussels sprouts still on the stalk. I love breaking out the holiday decorations and the idea of wet, rainy days spent inside with loved ones and a homecooked meal.

I especially love a well-thought gift, and the delight on our children’s faces Christmas morning when all of the colorful packages are finally placed under the tree. But I’ll admit, I don’t love the excess.

As the breadth of our extended family has grown over the years, it’s become more and more difficult to consider buying gifts for each and every loved one.  Plus, add to that the idea of the amount of money, waste, mayhem and general thoughtless-ness that goes into the average Christmas present, and you have a tradition that my husband and I don’t much care for.

Even with three kids of our own and a tribe of nephews and neices, we do our best to buy just one good gift for each child and to put some thought behind each one.

A few years back  I started a tradition of giving handmade gifts to the adults and this has become my own favorite holiday ritual. What originated probably out of poverty at the time, has become our most-loved contribution. Each year I package up loaves of cranberry bread, rosemary bread, homemade jams and pickles and handknit scarves and send them off to our loved ones. There’s something so sweet about a loaf of homemade bread, wrapped up and adorned with a gift label.

This bread is our family favorite, my husband gets so excited when it’s time to bake, all the anticipation of something familiar and special and rare.

It’s a perfect bread for breakfast, with coffee or tea: tangy, not-to-sweet and with a little ginger kick.  Yogurt replaces the traditional butter and adds a great soft texture.

Ginger-Cranberry Loaf

Ingredients

  • 1/4 cup canola oil, plus more for pan
  • 1 cup rolled oats
  • 1 cup unbleached flour (spooned and leveled), plus more for pan
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup vanilla low-fat yogurt
  • 2 large eggs
  • 1 cup whole fresh cranberries
  • 1 small apple, diced
  • 1/4 cup crystallized ginger, coarsely chopped

Directions

  • Preheat oven to 350 degrees. Lightly oil and flour a loaf pan. Process oats in a food processor until ground.Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and pie spice.
  • In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
  • Spoon mixture into the  pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

 

Candice Garret is a yoga teacher, writer and mom living in the redwoods near Santa Cruz, Ca. Visit her food blog The Yogic Kitchen for her vegetarian recipes. To learn more about her involvement in the yoga scene, visit her website www.candicegarrettyoga.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

30 Days Of Healthy Indulgences: Toasted Marshmallow Topped Whipped Sweet Potatoes

By Kelly Bennett, VeganConsultant.com

Are you looking for a delicious holiday side dish that is healthy and indulgent? Here is a great combo, sweet potatoes and vegan marshmallows. It’s inspired by a classic American dish with a new age vegan twist to it healthier for you and kinder to animals. I had my non-vegan family taste it and they LOVED it!

Toasted Marshmallow Topped Whipped Sweet Potatoes

Recipe created by: Trista Norton

Makes 12 servings

1 hour total prep/cook time

Ingredients 

  • 6 fresh sweet potatoes (or yams), peeled and cubed
  • 4 tablespoons vegan butter
  • 1 teaspoon ground cinnamon (use more if you want)
  • 1/2 teaspoon fresh ground nutmeg (use more if you want)
  • 1/8 cup – 1/2 cup vegan sugar (or agave equivalent) depending on how sweet you want the dish to be (optional)
  • Ener-G egg replacer for 1 egg
  • 1/4 teaspoon organic vanilla extract
  • 1/2 teaspoon sea salt
  • 1 bag of Dandies vegan marshmallows (or 2 boxes of Sweet & Sara marshmallows)

Directions:

  1. Boil about 2 quarts of water. Peel and rinse the sweet potatoes and cut into cubes. Add to salted boiling water and cook through until fork tender. Strain and transfer to large bowl.
  2. Pre heat oven to 350 degrees
  3. Add all ingredients to bowl, except marshmallows, and use hand mixer to blend until creamy and smooth – whipped!
  4. Add whipped sweet potatoes to deep casserole dish that is at least 9×9 inches, making sure there is at least an inch of space between the potatoes and the top of the casserole dish in order to accommodate the marshmallows (which will puff up when under the broiler).
  5. Neatly arrange marshmallows on top of whipped sweet potatoes and place under broiler, keeping a watchful eye in case the marshmallows burn, until marshmallows get lightly browned and toasty (around 20 minutes). Serve hot.

Enjoy and happy holidays!

Kelly Bennett is a vegan consultant and specializes in growing commerce around the vegan market. To learn more about her services, visit www.veganconsultant.com

 

 

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

30 Days Of Healthy Indulgences: Totally Fresh + Addictive Tomato Fennel Soup By Kathryn Budig

I can’t get enough of this soup. I’ve been making it in huge batches to keep me happy and full through out the week. The beauty of this recipe is that it’s fresh, healthy and a gorgeous bright orange color that keeps my eyes and my tummy satisfied. Fennel is great for digestion while the spiciness of the red pepper flakes will cleanse your system and boost your metabolism. Ladle away!

3 medium fennel bulbs, fonds removed and roughly chopped

1 yellow onion, diced

3 carrots, sliced

2 T red pepper flakes

1/2 cup extra virgin olive oil (get Lucini, you’ll thank me)

1 28oz can diced tomatoes, drained (San Marzano is the best)

4 cups organic free-range chicken or vegetable broth

1/4 cup creme fraiche

sea salt and fresh pepper to taste

fresh tarragon leaves for garnish

Trim the bottoms and fronds off of the fennel bulbs. Wash well removing the heart and chop roughly (if you have an old school blender, work on a finer chop for all of your veggies). Remove the skin from your onion and finely dice. Chop your carrots* into half inch slices. Place all your veg into a bowl and go grab the olive oil. Pour your olive oil into a dutch oven or large soup pot. Bring to medium heat and add your bowl of lovely veggies.  Sprinkle with salt, pepper and red pepper flakes. Saute for 10 minutes or until the carrots soften and the onions and fennel are translucent. Drain your tomatoes and add to the pot along with the broth. Give a good stir and reduce to medium-low heat for about 20 minutes so the flavors can marry and dance. Remove from heat and stir in the dollop of creme fraiche just to give that kick of slight creamy goodness. Time for the blender. The key here is to ladle SMALL batches into the blender at a time. If you add too much at once you’re going to have a super unpleasent blast of hot soup everywhere. Blend on high (I highly recommend using a BlendTec or Vitamix Blender) working in batches until your soup is nice and creamy. Ladle into bowls and garnish with a few leaves of fresh tarragon and more creme fraiche if you’re feeling super french. Bon Appetit!

*when you purchase your carrots go for either farmer’s market or buy the non-packaged carrots with the ends still attached. Avoid pre-packaged carrots as they’re treated with preservatives.

Originally posted on MindBodyGreen.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

 

30 Days Of Healthy Indulgences: Angel Food Layer Cake From Heaven By Brett Blumethal

By Brett Blumenthal, Sheer Balance

A slice of this cake will remind you of heaven!  I love making this dessert for guests because it is easy, delicious and beautiful.  It’s also low in fat and offers a bit of protein.  It is a great way to end a fun-filled evening with friends…just get ready for lots of compliments.

Ingredients

3/4 c flour or whole-wheat pastry flour

1/4 c cornstarch

1-1/4 c sugar

12 large egg whites – room temperature

1/2 tsp salt

1-1/2 tsp cream of tartar

2 tsp almond extract

1 kiwi – peeled and cut cross-wise into 1/8” slices

1 small banana – cut into 1/8” slices

1/2 c blueberries

1/2 c strawberries – stemmed and cut length wise into 1/8” slices

2-1/2 c TRUWhip™ Topping*

angel food cake pan

Directions:

Cake.  Preheat oven to 325°F.   Blend whole-wheat flour in food processor until very fine (if using whole-wheat pastry flour, you don’t need to do this).  Sift together finely-blended flour, three-quarter cup sugar and cornstarch in a bowl.  Set aside.

Beat egg whites, salt and cream of tartar until they form soft peaks.  Gradually, add remaining one-half cup of sugar and almond extract, and beat until mixed.  Gently fold in flour mixture, one-third at a time.   Pour into angel food cake pan and bake for one hour or until cake is springy when poked.  Remove from oven and invert cake to cool.  Allow it to cool completely before removing from pan.

Decoration.   Defrost TRUwhip™ in refrigerator for four hours prior to decorating (do not microwave).  Once cake is completely cooled from baking, remove from pan and cut in half to create an upper layer and a lower layer.

Using a spatula, evenly apply a layer of TRUwhip™ onto the top of cake’s lower layer.

Take a portion of the strawberry slices, blueberries and bananas, and place into TRUwhip™ to create a single layer of fruit.  Place upper layer of cake on top. Use rest of TRUwhip™ to evenly coat sides and top of cake.  When done, use remainder of kiwi, strawberries, blueberries and banana to decorate cake on the top and sides, creating a beautiful, colorful and tasty dessert.

Store any unused portion in a sealed container and refrigerate.

Makes 12 servings

* TRUwhip™ is an all natural whipped topping that has zero trans fats, no hydrogenated oils and no GMOs, making it a better product than other whipped toppings.

 

Brett Blumenthal is the founder of health and wellness website Sheer Balance (www.sheerbalance.com). This recipe is taken from her Amazon best-selling book “Get Real” and STOP Dieting!  

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

Joyful, Global Ginger Recipes for the Holiday Season


Of course, Gingerbread Men are a traditional holiday favorite, but ginger is quite versatile and can be used in all sorts of fragrant drinks and dishes. Sample some of these recipes from around the world and explore the culinary delights all year.

 
Drinks:
                           

West African Ginger DrinkThis alcohol-free beverage is savored in Africa and valued as not only a refreshment but it is also believed to relieve flu symptoms. The recipe includes cold or sparkling water, ginger root, limes, and peppercorns. Serve warm or cold.

Chinese Ginger TeaGinger tea is used by many Chinese people to ward off the symptoms of a cold, but it is comforting and smells wonderful even if you are feeling perfectly fine. Brew water with slices of ginger and Chinese brown sugar (available at Asian groceries) and treat yourself to a little “me” time.
 
 


Tobasco, Pomegrante, and Ginger CocktailThis recipes hales from the American South. The colors of the season grace this pretty cocktail and the combination of spicy tobasco and ginger ale give it a real kick. Santa might prefer one of these to another glass of milk!
Salads:

Japanese Ginger Salad. Buy colorful mixed baby greens and make your own steakhouse quality Japanese Ginger Dressing. Combine soy sauce, minced fresh ginger root, garlic, Dijon mustard and honey for a beautiful addition to your meal and to your table.
 
 
Thai Carrot-Ginger Salad. Delightful when paired with chicken, this easy-to-make-salad from Thailand includes thinly shaved carrot slices and ginger mixed with lemon and lime juices and cilantro.
 
Soups:
 
Butternut Squash and Ginger SoupThis soup is an American innovation with and Oriental twist. The ginger blends well with the creaminess of butternut squash and provides a meal that is simultaneously light yet filling, perfect for a cold winter day.

Five Spice Duck and Noodle SoupNoodle soup, or Pho, is a staple in China. It is a complete meal in a bowl. This spicy pho combines red chilis, beansprouts, onion, Chinese Five-Spice and thinly sliced duck, sure to both warm you up and fill you up!
 
Main Dishes:
 
 
Sushi with GingerSushi is light and flavorful and for most of us, exotic. But you don’t have to wait for a special night out to enjoy it.   With a little practice (the secret is chilling the ingredients well), you can make you very own sushi rolls.

South Indian Ginger ChickenThis easy dish is bursting with flavor from a combination of spices including ginger, red chili powder and garam marsala. Add garlic, if you’d like, for an even spicier kick!
 
Desserts:
 

Ginger Lemon Tiramasu. This twist on the Italian classic includes ginger preserves, marscapone cheese, and cream cheese layered between chopped strawberries and lemon zest, and is circled by graceful lady fingers.
 
 
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger CreamBartlett pears hail from Oregon and Washington. This merry recipe combines traditional holiday spices (nutmeg, cinnamon) with festive colors for a fresh, sweet, and memorable holiday dessert that is easy to prepare.

 

 

Six Wonderful Winter Apple Delights

Winter apples are apples that are picked very late in the fall. They have a long shelf life and are excellent for cooking. Some of the most common varieties you are likely to find in your produce aisle are Pippins, Fujis, Pink Ladies, and Braeburns, but there are many other types as well.

 

Winter apples are fun to cook with, as they can take on many types of spices and can be used in both sweet and salty dishes. Why not try one of these fabulous winter apple recipes at home, or make one to take to a holiday gathering?


Winter Apple GratinThis recipe comes from Food and Wine.  Jonagold apples are steeped in brandy. Butter, brown sugar, sugar and egg yolks are combined to make a delicious custard and served warm. The magazines’ editors suggest pairing with a semi-sweet wine, “such as a young Sauternes or Anjou Coteaux de la Loire.”


Apple StreuselBrew a great pot of strong coffee and serve this traditional German favorite. Perfect for a church social or Christmas morning! 


Winter Squash with ApplesBring this colorful, low-calorie, vitamin-rich dish to the center of your holiday table. A couple of pounds of squash, 2 apples, butter and salt are all you need.


Cinnamon Baked Apples. If you are craving a hot piece of apple pie, but don’t want to go through the trouble of making one, cinnamon baked apples are a terrific, quick alternative. Core your apples, brush with butter and sprinkle with cinnamon and cloves. Broil for a few minutes and serve piping hot with vanilla ice cream.


Squash Apple SoupWarm up both inside and out with this savory soup. Pureed squash and apples are blended with spices for a slightly sweet treat, great for lunch or dinner!


 

Red Cabbage, Apple, and Pecan SaladFood.com presents us with this dazzling salad sure to brighten up your holiday table. Red cabbage, green apples, carrots, pecans, and red onions are tossed with a flavor-filled dressing which includes walnut oil, olive oil, Dijon mustard and sugar. For added and colorful extras, try including cranberries or shredded beat root. 

 

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