Holiday Recipes


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Holiday Recipes Simple. Pleasurable. Healthy. Delicious.

with love from

Jessica Shepard 1

About Jessica Cooking and creative nourishment always makes me think about my mom, the Holidays, and also about the "mother" in ALL of us. One part about the mother in us is connected to taking care of our needs and creating healthy, nourishing, nutrientdense food. Food that sustains us and can be a healing source, like the recipes you will find below. I have dedicated to my life to helping high-achieving, creative people who feel shut down because of their health feel vibrant, connected and passionate again. I use nutrition, bodywork, proper supplementation, and deep inner work to clear and heal what is damaging your body at a core level. The Holidays can be a stressful time, and I hope to minimize some of that with this fun gift. By fun I mean-- allow yourself to explore and try new things-- a few twists on the traditional as a way to expand and grow while also taking care of your body. Your bodies job is actually to take care of you so remember that too. From me to you, this is one thing I can do. I hope that this Holiday Recipe Book helps inspire you to get creative on your own with healthy, delicious meals that bring pleasure into your life and make your Holidays, and anytime, more fulfilling. Slow it down and savor the time you have with loved ones.  2

Contents  Traditional  Vegetarian  Gluten Free Option Soup Crock Pot Coconut Cauliflower Stew.............................................................4 Healthy Cream of Mushroom Soup................................................................5

Salad Fall Salad Recipe.............................................................................................6 Tempeh Croutons............................................................................................7 Pumpkin Seed Dressing .................................................................................8 Dandelion Salad with Warm Hazelnut Vinaigrette.........................................9

Side Dishes Bread-Free Holiday Stuffing.........................................................................10 Butternut Apple Skewers..............................................................................11 Mashed Tempeh............................................................................................12 Roasted Cauliflower......................................................................................13 Golden Gravy................................................................................................14 String Bean....................................................................................................15 Super Easy Walnut Seed Bread.....................................................................16

Main Course Honey Macadamia Halibut............................................................................17 Spice-Rubbed Turkey....................................................................................18 Spicy Leak Meatballs....................................................................................19 Easy Pork Chops...........................................................................................20

Dessert Baked Apples................................................................................................21 Almond Flour Shortbread Cookies...............................................................22 Honey Sesame Treats....................................................................................23 Pumpkin Pie with Pumpkin Seed Crust........................................................24 Vegan, Gluten Free Pecan Pie......................................................................25

Drinks Ginger Lemon Tea.......................................................................................26 Golden Milk.................................................................................................27 3

Soup  Crock Pot Coconut Cauliflower Stew DIRECTIONS: 1. Rinse and drain the split peas and add to a medium or large crock pot. 2. Add the onions, cauliflower, carrots, tomatoes, and dried herbs to the pot. 3. Rehydrate the sun-dried tomatoes by placing them in a small bowl and pouring hot water over them. After about five minutes, carefully drain and discard the hot water. Place the re-hydrated tomatoes in the crock pot with the other ingredients. YEILDS: 8 servings INGREDIENTS: • 2 ½ cups dried split peas, rinsed well and drained •1 medium onion, chopped • 1 medium head cauliflower, cut into florets •1 medium bunch carrots, chopped into large pieces • 1 cup sun-dried tomatoes, rehydrated in hot water for at least 5 minutes (see directions below) • 1 tablespoon each dried parsley and oregano • 4 cups homemade or boxed lowsodium vegetable or chicken broth • 2 cups filtered water •1 can full-fat coconut milk • fresh lemon juice (optional), for topping • chopped scallions and pumpkin seeds (optional), for topping • cooked brown or white rice (optional), for serving with the stew

4. Pour the broth and water over the ingredients. Don’t worry if all the vegetables aren’t covered, they will break down during the cooking time. 5. Place the lid on the crock pot and cook on low for 6-8 hours. 6. Once the time is up, pour in the can of coconut milk and use a large spatula to stir everything together, gently breaking up the cauliflower. 7. If you want a thicker texture to the stew, use a hand immersion blender until the stew has the texture you like. 8. Serve the stew hot, topped with chopped scallions and pumpkin seeds, if desired. For added intensity of flavor, I also recommend squeezing a bit of fresh lemon over the top of the stew. 9. The stew is also great served with cooked white or brown rice. Can be made with any kind of lentil in place o the split pea, or without legumes and add any vegetable you prefer. Served with cooked rice and topped with the scallions and pumpkin seeds. 4

Modified From Carrie Forrest

 Healthy Cream of Mushroom Soup

COOKING TIME 30 minutes YIELDS 2 1/2 cups

DIRECTIONS 1.In a soup pot, sauté the onion in the ghee over medium heat until starting to caramelized, about 7 minutes, stirring frequently. Add the mushrooms and sauté until golden and softened, about 5 minutes.

INGREDIENTS  1/2 onion, diced  3 Tbs. bacon grease or ghee  8 oz. diced portabello or baby bella mushrooms (or mushrooms of your choice)  1/2 cup coconut milk  1 3/4 cup stock/broth of choice  Optional: 1 tsp. arrowroot flour, to thicken the soup  Sea salt and pepper, to taste

2.Add in the coconut milk and 1 1/2 cups of broth (carefully, it will splatter). Bring to a boil, then cover and simmer over low heat for about 15 minutes, until mushrooms are soft. 3.Puree using an immersion blender or a standing blender. Add an additional 1/4 cup of broth if desired to thin the soup. 4.If a very thick soup is desired (such as for a Green Bean Casserole), combine 1 tsp. arrowroot powder with 1 tbs. of water. Place the pureed soup back in the soup pan over medium heat, and whisk in this slurry. Cook for a minute or two until thickened. 5.Season soup with salt and pepper.

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Salad  Jessica's Favorite Fall Salad Recipe

YIELDS 4 INGREDIENTS

DIRECTIONS 1. Roasted Squash Preheat oven to 375. Line two sheet pans with parchment paper. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes 2. Spicy Sunflower Seeds Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. 3. Lemon Poppy Seed Dressing Whisk all ingredients together

Roasted Squash  1 small acorn squash- cut in half, seeds scooped, sliced width-wise to create half moons  2 tbsp coconut oil or extra virgin olive oil  1 tbsp maple syrup or raw honey (optional)  Freshly ground black pepper Spicy Sunflower Seeds  1/2 tbsp coconut oil or extra virgin olive oil  1 tbsp harissa spice blend  1/4 cup raw sunflower seeds  1 tsp maple syrup Lemon Poppy Seed Dressing  1 tbsp poppy seeds  Juice of 2 lemons  2 tbsps extra virgin olive oil  1 tbsp apple cider vinegar Salad  4 cups mixed seasonal greens (I used mizuna, arugula, red mustard but any good green will do!)  1/4 cup (apple juice sweetened) dried cranberries (also optional but they look so pretty in there!)

ASSEMBLY Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries and sunflower seeds over greens and squash. Top with the remaining dressing. 6

 Tempeh Croutons

PREP TIME 10 minutes COOKING TIME 45 minutes YIELDS 4 people INGREDIENTS • 1 package tempeh • 1/2 cup olive oil • 1/2 cup apple cider vinegar • 2 tablespoon shoyu DIRECTIONS 1. Slice tempeh into bite-size cubes. 2. In a bowl, mix together the oil, vinegar and shoyu. 3. Add tempeh and mix well. 4. Place tempeh in a baking dish or on a cookie sheet and bake at 325 degrees until golden brown, about 45 minutes. 5. Let cool and serve in your favorite salad.

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 Pumpkin Seed Dressing

PREP TIME 5 minutes YIELDS 4 people INGREDIENTS • 1 cup roasted pumpkin seeds • 2 tablespoons fresh parsley, minced • 3 tablespoons scallions • 2 teaspoons umeboshi paste • 1/2 cup water

DIRECTIONS Place all ingredients in a blender and purée until creamy. Serve over steamed vegetables, salad, or noodles.

I focus on what I can do. The time is NOW to stop, notice, and find things you're feeling good about no matter what. Mantras for the Holidays

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 Dandelion Salad with Warm Hazelnut Vinaigrette

PREP TIME 10 minutes COOKING TIME 5 minutes YIELDS 4 people

DIRECTIONS 1. Wash greens, remove stems and chop into 3/4-inch pieces.

INGREDIENTS • 2 large bunches dandelion greens • 2 tablespoons olive oil • 3 cloves garlic, minced • 1/4 cup hazelnuts, coarsely chopped • 1 tablespoon balsamic vinegar • Sea salt and pepper to taste

2. Place greens in a large mixing bowl. 3. Heat oil in a sauté pan on medium. 4. Add garlic and nuts, stirring constantly for 2 minutes. 5. Stir in vinegar, salt and pepper. 6. Pour the hot vinaigrette over the greens and toss well. Try tossing in cranberries, pear, pomegranate or green apple for something special!

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Side Dishes  Bread-Free Holiday Stuffing

COOKING TIME 40 min. YIELDS

6 hearty servings

DIRECTIONS 1. Preheat the oven to 400 and line two baking sheets/glass baking dishes with unbleached parchment paper. Put the cauliflower on one sheet, and the squash on the other. Toss the cauliflower and squash each with 1 Tbs. of melted cooking fat.

INGREDIENTS • 4 Tbs. ghee or bacon grease • 1 head cauliflower, cut into florets • 2 - 3 cups diced butternut squash • 1 onion, diced • 2 cloves minced garlic • 8 oz chopped mushrooms of choice (I've used chanterelles, baby bellas, or shitakes) • 1 granny smith apple, diced • 1/2 tsp. chopped fresh thyme • 1/2 tsp. chopped fresh rosemary • Sea salt and pepper

2. Roast until the cauliflower is tender and has golden brown edges, about 30 minutes. Stir halfway through. Roast the squash until golden and tender, stirring halfway through, about 40 minutes. 3. Meanwhile, melt the last 2 Tbs. cooking fat in a heavy skillet. Add the onion and cook for about 10 minutes, stirring frequently, over medium head until soft and almost caramelized. 4. Add the garlic, cook for a minute. Add the mushrooms and cook for about 10 minutes, stirring occasionally. Finally, add the diced apple and sauté for about 5 minutes, until softened but still firm. If necessary, add another tablespoon of fat. 5. Finely chop the herbs. In a large serving dish, toss together all the components: the squash, cauliflower, and mushrooms. Season with the herbs, salt and pepper. 10

 Butternut Apple Skewers

PREP TIME 10 minutes COOKING TIME 32 minutes YIELDS 8 people

DIRECTIONS 1. Preheat oven to 375 degrees. 2. Peel and dice butternut squash into about 1inch cubes. 3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).

INGREDIENTS • 1 medium butternut squash • 3 teaspoons cinnamon • 2 teaspoons nutmeg • 2 tablespoons ghee or coconut oil, melted • 2 tablespoons almond or cashew butter • 1/2 lemon, juiced • 2 tablespoons maple syrup • 3-4 apples, chopped • 8-10 wooden skewers

4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly. 5. Place squash on a baking sheet and into oven for 20 minutes. 6. Mix apple into remaining sauce mixture. 7. Remove squash from oven and allow to cool for a few minutes. 8. Alternate apple and squash pieces on skewers. 9. Put back into the oven and bake for 15 minutes or until both are soft. These are great as an appetizer, dessert or snack. They will keep in the fridge for about 3 days. 11

 Mashed Tempeh

PREP TIME 10 minutes COOKING TIME 30 minutes YIELDS 2 people

DIRECTIONS 1. Rinse arame and soak for 2 minutes. 2. Place tempeh, onion and arame in a pot. 3. Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.

INGREDIENTS • 1/2 cup arame • 8 ounces tempeh • 1/2 small onion, finely diced • 1/2 cup water • 1/2 cup finely chopped celery, 1 or 2 stalks • 2 tablespoons tahini • 1 tablespoon ginger juice • 1 tablespoon fresh lemon juice • Sea salt to taste

4. When done cooking drain any excess water through a strainer and transfer to a mixing bowl. 5. Mash with fork. 6. Add celery, tahini, ginger juice and lemon juice. 7. Mix well and add salt to taste. For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar. Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.

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 Roasted Cauliflower

YIELDS 2-4 servings INGREDIENTS • 2 heads Cauliflower, chopped • 4 cloves Garlic, skin on • 1/2 bunch of fresh Thyme • 1 tsp Red Pepper Flakes • 1/4 olive oil • Salt & Pepper to taste

DIRECTIONS Preheat oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper. Chop the cauliflower and toss with garlic, thyme, red pepper flakes, salt and pepper. Lay flat on baking sheet and bake for 45 minutes, stirring occasionally, or until golden brown.

I have more than enough time for me. We still have time to savor the lingering parts of the season if we don't dash ahead too much. Mantras for the Holidays

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 Golden Gravy

PREP TIME 5 minutes COOKING TIME 15 minutes YIELDS 4 people

DIRECTIONS 1. In a skillet, sauté the onion in the olive oil until brown.

INGREDIENTS • 1 medium onion, finely diced • 1 cup vegetable stock • 3 tablespoon olive oil • 3 tablespoons almond flour • 2 ounces ghee • Sea salt • Freshly ground pepper to taste

2. Add the ghee and lower heat. 3. As the ghee melts, add the flour, stirring constantly to keep it from burning. 4. After the flour browns, add vegetable stock until gravy thickens.

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 String Bean

INGREDIENTS  1 1/2 pounds green beans, trimmed  2 tablespoons macadamia nut oil or coconut oil  2 large shallots, thinly sliced  8 ounces shiitake and crimini mushrooms (I like to mix the two), stemmed and sliced  2 teaspoons Tamari (if desired in place of salt)  1/8 teaspoon sea salt  1/8 teaspoon freshly ground black pepper

DIRECTIONS Bring a large saucepan of lightly salted water to a boil over high heat. Add the green beans, cover the pan, and return to a boil; cook for 2 minutes. Drain, and rinse under cold water to stop the cooking; drain again. Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to soften. Add the mushrooms and cook, stirring occasionally, until the mushrooms are slightly browned, about 5 minutes. Add the green beans and cook for 1 minute. Add the Tamari or salt, and pepper; cook, stirring, until hot, about 1 minute. **Optional: Occasionally I like to add in some shredded kale and daikon for extra veggies OR the other thing to do is simply sauté the green beans and shallots in the oil and then use the "Healthy cream of Mushroom soup" recipe as a sauce on top of the green beans! Voila!

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 Super Easy Walnut Seed Bread

COOKING TIME 45 minutes YIELDS 1 medium bread

DIRECTIONS 1. Place all dry ingredients in medium bowl. Stir to combine. 2. Add water, stir well until all water is incorporated.

INGREDIENTS • 1/2 cup hemp seeds • 1/2 cup sunflower seeds • 1/4 cup ground flax • 1/4 cup psyllium husks • 2 tablespoons chia seeds • 1 1/2 cups gluten-free rolled oats • 1/2 cup toasted walnuts, coarsely chopped • 1/2 cup raisins • 1 3/4 cups water • pinch Himalayan salt

3. Leave covered on counter for at least 1 hour. You can leave this over-night, also. 4. Pre-heat oven to 350. 5. Transfer to parchment-lined glass loaf pan or a silicone loaf pan.6.Bake for 45 minutes. Let sit for 15 minutes before removing from pan. 7. Slice, toast and enjoy! This recipe is great with leftover Cranberry sauce on top of it the day after Thanksgiving!

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Main Course  Honey Macadamia Halibut

PREP TIME 10 minutes COOKING TIME 10 minutes YIELDS 4 servings

DIRECTIONS 1. Chop the hazelnuts and spread on a cookie sheet. 2. Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.

INGREDIENTS • 1/4 cup macadamia nuts • 4 4-oz halibut fillets (1-inch thick) • Sea salt and black pepper to taste • 1 tbsp coconut oil or extra virgin olive oil • 2-3 tbsps honey (2 if you want it to be less sweet) • 1 lemon

3. Check every minute or two and stir (or spin tray around) to toast evenly. 4. Rinse fish and sprinkle with salt and pepper. 5. Squeeze a bit of lemon on the fish. 6. Heat the coconut oil in a skillet. 7. Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.) 8. Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.) 9. Remove from heat and top with toasted hazelnuts. To give the nuts even more flavor, you can quickly sauté them in the pan once you remove the fish. The nuts will pick up any of the honey and coconut oil still in the pan and become slightly glazed. 17

 Turkey: Spice-Rubbed and Roasted

YIELDS 12 servings INGREDIENTS

DIRECTIONS

 1 whole fresh turkey (20 to 24 pounds)  2 navel oranges, halved  lemon  Coarse salt  1/4 cup plus 2 tablespoons ground Aleppo pepper or paprika, plus more if desired  4 ounces (1 stick) unsalted butter, melted  1 cup dry white wine  Persimmons, for garnish (optional)  Fresh sage, for garnish (optional)  1/4 tsp cumin and 1/2 tsp cayenne for a little "kick" if desired

1. Chop the hazelnuts and spread on a cookie Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Tie legs together with kitchen twine. Squeeze 1 orange and lemon over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.

2. Heat juice of remaining orange, lemon, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.) 3. Let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired. Modified from Martha Stewart

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 Spicy

Leak Meatballs

PREP TIME 15 minutes COOKING TIME 15 minutes YIELDS 4 servings

DIRECTIONS 1. Place all the ingredients in a large mixing bowl. 2. Knead well by hand until the ingredients are thoroughly combined.

INGREDIENTS • 1 pound lean ground turkey or ground beef • 1 1/2 cups minced leeks (white and light green part only, about one bunch) • 2 fresh chili peppers, minced • 1 tbsp fresh ginger, minced • 2 tbsps almond flour • 2 tbsps sesame oil • Sea salt and black pepper to taste

3. Divide the mixture into 10 to 12 equal portions, about 1/4 cup each. Roll each portion into a ball. 4. Heat the cooking oil in a large nonstick pan over medium-high heat. 5. Add meatballs and pan-fry, covered, turning occasionally until browned on all sides and cooked through, about 10 minutes. 6. Drain on paper towel. 7. Serve warm.

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 Easy Pork Chops

PREP TIME 5 minutes COOKING TIME 15 minutes YIELDS 2 servings

DIRECTIONS

INGREDIENTS • 1 tbsp ghee or butter • 2 pork chops • 1 apple peeled, cored and sliced • 2/3 cup apple juice or cider • Fresh ground pepper • 2 tbsps plain yogurt

1. Heat half the ghee in a frying pan over medium-high heat. 2. Add the apple slices and lightly sauté. 3. Add pork chops, placing the apple slices around the edges. 4. Cook the pork for about 1-2 minutes on each side until brown. 5. Pour in apple juice, add fresh ground pepper to taste, and lower the heat. 6. Cover and simmer until cooked, about 10 minutes. 7. Stir in yogurt and bring back to simmer. 8. Serve with apples, rice, and/or vegetables and use additional sauce for flavor.

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Dessert  Baked Apples

INGREDIENTS • Apples • Coconut oil or butter • Cinnamon sticks • Ground cinnamon • Optional: Chopped walnuts, almonds, or pumpkin seeds • Optional: Whipped cream or yogurt

DIRECTIONS 1. Preheat the oven to 350° 2. Cut off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or just a good knife to make a wide well in the center of each apple, discarding the seeds. Set the apples in a baking dish with about a half inch of water on the bottom. 3. Top each apple with a ½ tablespoon of coconut oil or butter. Add cinnamon sticks to the baking dish and sprinkle about half teaspoon of ground cinnamon to each apple and bake for 25 minutes. 4. Baste the apples with the liquid from the baking dish occasionally, continue to bake until a knife easily cuts into an apple, 20 to 25 minutes longer if needed. Remove from the oven and cool 10 minutes before serving with the roasting juices. It's also great to sprinkle chopped walnuts, almonds or pumpkin seeds to add a nice crunch. (Some like a dollop of whipped cream or some yogurt). Delish!

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 Almond Flour Shortbread Cookies:

A Gluten-Free Treat!

PREP NOTES Be sure to have parchment paper! YIELDS 23 cookies

DIRECTIONS 1. Preheat oven to 350 degrees F. 2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

INGREDIENTS • 2 1/2 cups almond flour • 1/4 tsp sea salt (unrefined is best if you can) • 1 cup almonds, toasted and chopped • 5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!) • 1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted. • 1 tbs vanilla extract (one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2 tsp cinnamon)

3. In a smaller bowl, mix together the honey, melted butter and vanilla. 4. Combine the wet ingredients with the dry. 5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter. 6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm. 7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices. 8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them. 9. Bake for 7 to 10 minutes in the oven or until lightly golden. 10. Cool before enjoying. Store cookies in an airtight container. 22

 Honey Sesame Treats

PREP TIME 10 minutes COOKING TIME 5 minutes YIELDS 9 servings INGREDIENTS • 3/4 cup sesame seeds • 1 1/2 tbsps raw honey DIRECTIONS 1. Grind 1/2 cup sesame seeds in a coffee grinder or mortar and pestle. Grind finely, but do not make nut butter. You can also use a food processor, but pulse carefully. 2. Place in a bowl, add honey and combine with a fork until it becomes a unified paste. Roll into 1/2-inch balls. 3. Toast the remaining 1/4 cups seeds in a sauté pan for 5 minutes, stirring constantly until they turn golden brown and transfer them to a bowl. 4. Roll the balls in the toasted sesame seeds. 5. Eat warm or refrigerate.

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 Pumpkin Pie with Pumpkin Seed Crust

PREP TIME 15 minutes COOKING TIME 60 minutes DIRECTIONS Crust 1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground. 2. Add the butter and pulse until mixture resembles coarse meal. 3. Add maple syrup, vinegar & cold water and pulse until mixture clumps. 4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes. 5. Preheat oven to 400°. 6. On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside. 7. Reduce oven temperature to 350°. Filling 1. In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla. 2. Whisk until smooth. 3. Pour into baked pie shell. 4. Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack. 5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

YIELDS 8 people INGREDIENTS Crust • 1 cup almond flour, plus more for rolling the dough • 1/3 cup hulled, raw, unsalted pumpkin seeds • 1 Tbsp. Pure Maple Syrup/Raw Honey/Coconut Sugar/Monk Fruit Sweetener • 1/4 tsp. sea salt • 4 Tbsp. cold unsalted butter, cut into bits • 1 tsp. apple cider vinegar • 2 tsp. - 1 Tbsp. cold water Filling • 2 farm fresh eggs • 15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth • 1 cup farm fresh milk, or almond or rice milk • 1/2 cup Pure Maple Syrup/Raw Honey/Coconut Sugar/Monk Fruit Sweetener • 1 1/2 tsp. ground cinnamon • 1 tsp. freshly grated nutmeg • 1/2 tsp. ground allspice • 1/2 tsp. salt • 1 tsp. vanilla extract • Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.

Modified From Amie Guyette Hall 24

 Vegan, Gluten Free Pecan Pie PREP TIME 20 minutes COOKING TIME 10-15 minutes YIELDS 6 servings DIRECTIONS 1. Preheat the oven to 350°F. 2. Make the crust by grinding the almonds in a food processor until fine (like sand). 3. Add the oat flour, maple syrup, coconut oil, and salt. 4. Blend until a dough forms. 5. Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)

INGREDIENTS Filling Ingredients: • 1/2 cup coconut water • 1/2 cup raw pecans (plus additional pecans to use as a garnish) • 1/2 cup raisins • 1/2 cup unsweetened, tart dried cherries • 2 tbsps maple syrup Crust Ingredients: • 3/4 cup raw almonds • 1/2 cup gluten-free oat flour • 3 tbsps maple syrup • 1 cup gluten-free rolled oats • 1/4 cup melted coconut oil or extra virgin olive oil • 1/4 tsp sea salt

6. Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward the side of the pie dish. Press the crumbs into the dish to form a crust.

7. Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden. 8. Set aside and cool for 15 minutes while you make the filling. 9. In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. 10.

Garnish with 1/2 cup raw pecans, whole or chopped.

11.

Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.

Modified From Heather Neufeld 25

Drinks  Ginger Lemon Tea

INGREDIENTS • 8 cups water • 4 oz ginger root sliced • 2 lemons, peel only • 1/4 c raw honey or Stevia

DIRECTIONS Bring water to a boil. Add ginger root, lemon peel, honey and let steep for at least one hour. Stir in sugar until dissolved and then strain. Can be served hot or chilled.

I am open to daily magic. Though I cannot press "pause" I do try and take the time to enjoy life's magical moments; because let's face it, life is more than just a long to-do list. Mantras for the Holidays

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 Golden Milk

INGREDIENTS  1 cup unsweetened coconut, rice, or almond milk  ¼ – 1/2 teaspoon turmeric paste (or just add powder OR if possible freshly peeled and grated turmeric)  1 teaspoon coconut oil  Few shakes of freshly ground black pepper  Generous dash of vanilla  Raw local honey or maple syrup to taste  Sprinkle of cinnamon to taste

This is one of my long time favorites and a helpful thing after a meal, for the morning after or anytime really. It's also great during times of stress of all kinds because it's anti-inflammatory and soothing. The benefits of ginger, a natural anti-inflammatory that can help relieve symptoms of arthritis, bursitis and other musculoskeletal ailments. Golden Milk is flavored by black pepper which enhances the absorption and the anti-inflammatory effects of the turmeric. Plus, black pepper contains a number of essential nutrients, including manganese, vitamin K and iron and is often used to calm digestive issues. The coconut oil helps your body actually absorb the nutrients from the other ingredients, plus it tastes great!

DIRECTIONS   

Place 1 cup milk with turmeric paste, coconut oil, black pepper, vanilla, cinnamon and honey/maple syrup into a blender. Blend on high briefly until combined and foamy. Pour into cup and serve. 27

Connect With Jessica! If you want to explore on a more personal level how to really bloom, become more radiant with your health, and discover how to allow this radiance to fill every area of your life, email me about a Vibrant Body breakthrough session: [email protected]

Jessica Shepard is the person who takes you from just wanting to feel better in your body to making it happen. For over 20 years she has worked with people who know that everything is connected, and who want an experienced guide to get them to an even bigger, shinier version of themselves than they ever thought possible. Using her intuitive gifts and a deep rooted belief that fun is an essential part of the process, Jessica has worked with hundreds of high-functioning, heart-centered people to get them activated, effective, efficient and in tune with their best potential. She invites people to see their health as their most valuable resource so they can tap into their brightest, most golden self and bring that to everything they do. Making healthy changes takes more than just a recipe book, of course. The holidays can be very stressful and challenging for people. You might want to be wrapped up in a warm blanket of love and "good feeling"—but instead feel lonely and disconnected, bloated or uncomfortable about your eating, or full of guilt or shame or disappointment over the gap between what you want and what you have. However, in this experience is the seed of what is possible for you. You can bloom and become the self you really want to embody. If you want to get past the painful feeling of stuck in your body and your life to becoming the beautiful rose... if you want to explore on a more personal level how to really bloom, become more radiant with your health, and discover how to allow this radiance to fill every area of your life, email Jessica about a Vibrant Body breakthrough session: [email protected]. Please put “VIBRANT BODY BREAKTHROUGH SESSION” in the subject line. I can’t wait to hear from you!

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