Tag Archives: winter recipes

30 Days Of Healthy Indulgences: Raw Winter Salad (Råkost Salat) By Katrine J. van Wyk

By Katrine J. van Wyk , Holistic Health & Nutrition Coach

I love this bright, fresh and crispy salad!

It is packed with bright colors and sweet flavors. The C-vitamins from the orange and root vegetables are great for fending of the cold’s and flues of the season.

This salad is a staple on Norwegian dinner-tables, often accompanying pan fried fish and boiled potatoes.

Raw Winter Salad (Råkost Salat)

  • 1 rutabaga
  • 4 carrots
  • 2 stalks cellery
  • 1/2 cup raisins
  • 1 bunch parsley
  • The juice of one orange
  • salt & pepper

Peel the rutabaga and carrots and cut into thin strips using a mandolin or vegetable peeler. You can also grind it more finely. Whatever rock’s your boat!

Mix in the raisins and finely chopped celery.

Add the orange juice.

Add parsley, salt and pepper to taste.


Katrine J. van Wyk is a holistic health and nutrition coach based in New York. To learn more about her and her services, visit her website here.

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: Decadent Apple Crumble Recipe

Autumn and winter are the perfect time for organic apples.  I remember back in my younger days where I would always order apple brown betty or apple crumble as my dessert to end any restaurant meal.  It was yummy and decadent to my palate.

Now that I’m super conscious of what I eat, I adapted this recipe so that it is still decadent to the palate, but has no refined sugars or flours.

This rich tasting, yet comforting dessert can actually be prepared with a minimum amount of fuss and you can even put it together one day earlier and just pop it into your warm oven when you’re ready to eat it!

This recipe should serve up to 8 people.


  • 4   cups of fresh (organic) apple pieces skinned
  • 4   tablespoons pecan flour
  • 4   tablespoons almond flour or meal
  • ¼  teaspoon of pure vanilla or almond extract
  •      Zest and juice from 1 lemon


  • ⅔  cup unsweetened flaked coconut
  • ⅓  cup almonds, coarsely chopped
  • 5   tablespoons almond meal or flour
  • 5   tablespoons rapadura sugar
  • 3   tablespoons roasted walnut oil
  • 1   tablespoon coconut oil


1. Preheat your oven to 400°.  Gently toss all of the filling ingredients in a large bowl. Transfer to an 8 x 8 inch glass baking dish, lightly coated with coconut oil or your favourite cooking oil.

2. Combine all the topping ingredients in a medium bowl.  Sprinkle this over the fruit Bake for 40 – 45 minutes, until it is hot and bubbly.  After the first 10 – 15 minutes, cover loosely with foil to avoid over browning.  Cool it slightly and then serve!

Be adventurous and creative. I’ve found this recipe also works well with frozen raspberries or blueberries!  Almost every alternative sweetener is great to use too!  Just adjust the quantity, depending on sweetness. You will find almond and pecan flour in most natural grocery or health food stores.  Coconut oil is packed in jars, is high in medium chain fatty acids and is great for all your cooking needs

Decadent tasting and a healthy indulgence.  It doesn’t get much better than this!

PHOTO (cc): Flickr / FotoosVanRobin

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! 


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. 


Five Perfect Persimmon Recipes for Holiday Gatherings

The persimmon is a sweet, tangy fruit whose name is derived from the Greek word Diospyros which means “fruit of the gods.” Persimmons are a wonderful, out-of-the-ordinary treat.  Just be sure to eat them when soft and ripe, as an under-ripe persimmon will be the most sour thing you have ever tasted! However, your patience will be rewarded and you can delight your friends and family with these exotic recipes.

Persimmon Cheesecake.  Mmmmm…cheesecake! Give this classic favorite a new twist with the addition of tangy persimmon.  “This light and delicious cheesecake is made with fresh persimmons and a walnut crust,” says a contributor to Allrecipes.com.

Curried Persimmon Soup.  Persimmons, ginger, onion, and chicken broth simmer to olfactory perfection in this lovely soup, perfect on a chilly day with good, adventuresome friends!

Pomegranate Persimmon Salad with Warm Goat Cheese.  A beautiful array of bright greens and a rainbow of fruit colors give this lovely salad its visual appeal, but you will be in heaven when you taste the pairings of the creamy, warm goat cheese with the sweet and tangy pomegranate and persimmon fruits. 

Persimmon Cookies.  A delicious frosting of persimmon puree and orange peel give these zesty, slightly spicy cookies their remarkable flavor. Pair them with hot chai tea for a moment of instant delight and relaxation.

Persimmon Bread.  A favorite gift and potluck item is banana bread, but surprise your friends with this tasty switch.  Nutmeg, cinnamon, dates, nuts, and persimmon puree combine to make a beautiful bread that is sure to be savored.


Beautiful Blood Orange Recipes For The Winter

Some foods can surprise with their almost-mischievous personalities. Such is the case with blood oranges. Like a sly party-goer, the blood orange seems dressed for a masquerade ball. It is wrapped in a rather normal coat, but once stripped off, the passionate, sweet and juicy insides are…va-va-voom! Blood oranges have an interesting flavor, one that is simultaneously citrus-y and raspberry-like. Its name, of course, is derived from the blood-like color of the fruit, which truly does resemble blood. If this makes you or your guests uncomfortable, just call them “Sangria oranges” (Sangria means blood in Spanish) and everyone will be happy. 

One of the lovely things about blood oranges is how versatile they can be: from cocktails, to salads, to soups, to main dishes and desserts, make them a part of your winter menus!


 Blood Orange MojitoMojitos are the “hip” drink of 2010. Consisting of rum, mint or basil, and cane sugar, the addition of blood oranges to this combination makes the beverages’ red and green palette both a Christmas beauty and a delicious winter-time refreshment.

Blood Orange ChampagneFizzy and sweet and meant as a treat, serve as a delicious accompaniment to a tasty brunch. Crème de Cassis, Brut Champagne, and blood oranges are all you need for this festive favorite.


Kale Salad with Blood Orange and Meyer Lemon Salad.  Almost too beautiful to eat, this salad will look lovely gracing your table. Kale is full of nutrients, but you’ll want to eat this salad for its zesty and refreshing flavors.

Blood Orange, Avocado, and Butter Bean SaladCreamy and tangy, this Spanish-influenced dish includes blood oranges, avocadoes, butter beans, watercress, and spices, plus a sprig of mint for a refreshing taste that both embraces winter and promises spring.


Roasted Red Beet, Blood Orange and Ginger Soup with Orange Crème Fraîsche.  When beets are roasted, their flavor mellows. Blended with the blood oranges and spices, and cooled with the crème, this is a delightful, rich, and delicious course to add to your menu.

Butternut Squash Soup with Blood Orange and Honey Glazed Water Chestnuts. Butternut squash is a flavorful winter warm-up. Rich in flavor and reminiscent of just-passed-autumn, this scrumptious soup pleases with its blend of the familiar and the slightly exotic.

Main Dishes:

Mahi-Mahi with Blood Orange, Avocado and Red Onion Salsa. A light, yet flavorful main course, not to mention low in calories and low in fat. You’ll feel less guilty about that extra cookie (or two) after dinner, too!

Blood Orange Pork Roast. This recipe is simple yet packed with flavor, so even if you are new to the culinary arts, your guests will never know. White wine and chicken broth combined with the zest of the blood oranges makes for a fragrant and mouth-watering main course.


Blood Orange Tart with Orange Carmel SauceWarm and wonderful and palatably divine, luxuriate with this amazing tart, a cappuccino, and friends while you reflect on the good things of the past and the promises of the coming year.

Blood Orange Layer CakeAll the bright colors of the season come together to celebrate in this beautiful layer cake. Freshly chopped mint is combined with chunks of blood oranges between the layers. The top is drizzled with blood orange juice, yogurt, more blood oranges, then finally, capped with mint. Happy Holidays!

PHOTO (cc): Flickr / aprillynn77


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