Healthy Egg Nog Smoothie

2 cups Silk Unsweetened Cashew Milk, or milk of your choice.

1 cup raw cashews

6 pitted dates.

1/4 cup orange juice from a fresh orange

1 tsp vanilla extract

1 tsp freshly ground cinnamon

1/2 cup ice cubes (or Blend at heat)

Blend and Enjoy!

Three glasses of fresh eggnog with cinnamon sticks and star of anise ready for the Christmas season with copy space. Extreme shallow depth of field.

Lemon- Glazed Sweet Potatoes

Forget the traditional holiday sweet potatoes and try this full-flavored recipe instead. These are my all time favorite and I can hardly stop eating them!!

2 lbs sweet potatoes, peeled and cut into 1-inch slices

2 tablespoons butter

2 tablespoons agave nectar

1/2 cup lemon fresh lemon juice

Zest of 1 lemon

1/8 teaspoon ground cinnamon

1/2 teaspoon kosher salt

Preparation:

  1. Preheat Oven to 325 degrees. Grease 9 x 13 inch pan with butter.  Arrange sweet potato discs in a single layer.
  2. Whisk agave nectar, lemon juice, cinnamon and salt in a bowl and pour over the potatoes. Cover and bake in the oven for 30-45 minutes until tender.
  3. Remove Foil and cook for another 20-30 minutes.

Vegan Creamed Kale

Ok- So this one taste’s better than it looks.  Trust me – you will love, love, love this and you’ll be staying healthy with every bite.  It’s so good I promise.  Even if you aren’t a Kale fan, this will rock your world and keep you going strong through the winter holidays.

2 Bunches of Dino Kale

1 package of sliced mushrooms

2 Cups Cashews

1/2 Onion

Red Pepper Flakes

Sea Salt

4 Cloves of  Garlic

 

Saute’ 1 package of sliced mushrooms, 4 cloves of Garlic, 1/2 Onion in 3 Tbsp of Olive Oil.

Add 2 Bunches of Dino Kale and Drizzle with 1/2 cup water to soften.

In a Blender Mix 1 cups  Cashews and 1 1/4 cups water, blend until smooth.

Add to Kale Mixture, cool and squeeze lemon, salt and Red Pepper Flakes on top.

 

Vegan Thumbprint Cookies

 

I made these cookies with my Aunt when I was a kid.  Since then  we have both become “health food junkies”.  She updated her recipe and I loved it!  These are truly from our house to yours.

Ingredients:

Red plum jam or your favorite fruit jam ( I also like black-berry chia seed fruit spread for extra nutrition or try your favorite low sugar jam)

1 and 1/3 cup raw walnut meal

1 cup rolled oats

1 cup oat flour

1/2 teaspoon coriander

1/2 teaspoon salt

1/4 cup coconut oil

1/2 cup maple syrup

Directions:

Preheat oven to 350

Mix all ingredients, except the fruit jam, until well incorporated. Make walnut size balls by hand rolling or use a small round scoop to make a consistent size ball. Place the cookie balls on a parchment paper lined cookie sheet. Make a depression, with your thumb, in the center of each ball. Fill the depression of each cookie with the red plum jam by using a tiny scoop. Bake at 350 for 10-15 minutes, depending on your oven. This makes approximately 25- 30 cookies.

This is a fun recipe to make with children… enjoy!

 

 

 

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2 thoughts on “

    1. Wendy, I dun have baking dish with coverCan I cover with aliuunumm foil?And since its stated steam bake, is it necessary to steam bake like au bain marie? Thks! I'm cooking this for dinner today 🙂

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