Quinoa Stuffing Put a new spin on an old Holiday side dish! By using quinoa instead of bread for your stuffing, transform this favorite into a protein packed, vegan approved, gluten free, heart healthy bowl of palate pleasing goodness! Makes 10 servings.
- 3 bay leaves
- 2 cups quinoa, dry
- 1/4 cup olive oil
- 2 small zucchini, cut into 1-inch cubes
- 1 butternut squash, peeled and diced
- 2 bunches green onions, chopped
- 1 cup dried apricots, diced
- 1 cup dried cranberries
- 1 cup fresh parsley, chopped
- 1 cup fresh mint, chopped
- 1 lemon
- Sea salt and ground pepper
Boil 4 cups water; season with bay leaves and sea salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp olive oil in a frying pan. Sauté zucchini and squash — season with sea salt and pepper — until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with sea salt and pepper.
Pear-Ginger Shooters
Appetizer or drink? Fresh ginger and fragrant cinnamon infuse this chilled pear soup get the digestive juices flowing before the large meal. Serve it in large shot glasses and enjoy the sense fulfilling flavors of the season. They have little to no fat, include fresh fruit, and are sweetened with natural, unprocessed sugars. Guests may add a splash of vodka if they like! If you are entertaining alcohol free, substitute white grape juice for the dry white wine. Makes 12 servings (about 1/3 cup each)
- 4 ripe pears, peeled and quartered
- 1 cup apple cider
- 1 cup dry white wine or white grape juice
- 1-2 tablespoons minced fresh ginger or ginger juice
- 1 tablespoon lemon juice
- 1 4-inch cinnamon stick
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons agave nectar
1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and sea salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.
2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add agave nectar. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.
Holiday Guacamole Oozing with good fats, turn your favorite Mexican dip into a festive favorite with pomegranates!
- Sea Salt
- 2 Hass avocados
- 1 lemon, juiced
- 1/2 medium red onion, finely chopped
- 1 small glove garlic
- 2 jalapenos, seeded and finely chopped
- ¼ cup pomegranate seeds
Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and the sea salt to taste. Mash the guacamole to a smooth consistency. Add the pomegranate seeds and stir and serve.
Roasted Pears with Melted Feta Cheese Makes 4 servings
- 2-3 pears (about 1 pound)
- 1 tablespoon lemon juice
- 4 tablespoons agave nectar or honey
- ¼ cup feta crumbles
Preheat oven to 425°F. Peel, core and cut pears into 1/2-inch-thick slices. Toss the pear slices with lemon juice in a large bowl; add agave nectar or honey and toss once again. Transfer to a baking pan large enough to hold the slices in a single layer. Roast, stirring occasionally to prevent scorching for 15-20 minutes. Top the pears with feta crumbles and continue to roast the pears for 10 minutes or until the pears are tender and golden brown.
