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Three Healthy Holiday Recipes

Eating healthy can be a challenge, especially during the holidays. Our culture seems to thrive on sugar whenever we celebrate throughout the year with Birthday cakes, chocolates for our sweetheart at Valentine’s Day, candy galore during Halloween, and cookie swaps at Christmas. Does it ever end?

When I began eating raw food for better health, I did quite well until October. I caved and then paid for it with aches and pains resurfacing as I gave into these temptations that were everywhere. As a recovering sugar addict, this was particularly difficult. It was like a recovering alcoholic going into a bar and trying to resist the temptation. Bars can be avoided but we have to eat at least three times a day. When we mix food with social events it can be quite tricky.

Here are three of my favorite healthy holiday recipes that help me get through these three months much easier. I hope they help you too!

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIEScookies

Yield: about 18 cookies

Ingredients:

Dry

½ cup organic sugar or sugar alternative of your choice

1 cup gluten-free flour mix

1 teaspoon baking powder

½ teaspoon baking soda

Dash salt

1 teaspoon cinnamon

¼ teaspoon each of powdered cloves, ginger, allspice and nutmeg

Wet

½ cup pumpkin puree

½ Tablespoon vanilla

1/8 cup + 1 Tablespoon unsweetened applesauce

1 egg

1 cup semi-sweet chocolate chips (gluten and dairy-free)

Instructions:

  1. In a medium sized bowl, blend all dry ingredients together and then add the rest of the ingredients. Stir until combined.
  2. Drop by teaspoons full onto a parchment-lined baking sheet.
  3. Bake at 350 degrees F. 10-15 minutes or until bottoms begin to brown.
  4. Cool on a wire rack. Serve.

 

KALE & BUTTERNUT SQUASH SOUP

Yield: 6-8 servingssquash

Ingredients:

2 cups butternut squash, peeled, seeded and cut into cubes

1 cup cooked wild rice

1 handful fresh kale, washed and torn into bite-size pieces

4-6 cups purified water or vegetable broth

1-2 teaspoons Organic No-salt Seasoning

Instructions:

  1. Prepare wild rice according to directions
  2. Cut up butternut squash and kale
  3. In a soup pot, add the diced squash and water and warm on low heat until tender but not mushy, about 1 hour.
  4. Add rice, kale and spices to pot and warm using the finger as a guide.
  5. Serve immediately.

 

EGG-LESS NOG SHAKE

Homemade White Holiday Eggnog with a Cinnamon Stick

Yield: 2 cups

Equipment: High-speed blender

Ingredients:

1/2 cup almonds, soaked and rinsed
1/4 cup Medjool dates, pitted
1/2 teaspoon pure vanilla
1 teaspoon cold-pressed coconut oil
1 teaspoon cinnamon
Dash nutmeg
1 cup purified water
Ice (optional)

Instructions:

  1. Put everything in a high-speed blender and blend until smooth.
  2. Drink immediately.

*More free recipes may be found at www.rawchefwendy.com and in Wendy’s two new recipe books, “Reasonably Raw” and “Beautifully Raw”.

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Written by Wendy Thueson

Wendy P. Thueson is owner of Raw Chef Wendy, LLC. She is a certified Chef, Master Herbalist, and Raw Food Coach. She is passionate about the healing power of plants and sharing her message of hope with others because of her life changing experience regaining her health in 2009. She suffered from chronic fatigue for 28 years, debilitating neck and back pain, brain fog, stuttering, Grave's disease, and hypoglycemia to name a few. Wendy began eating a high amount of raw foods and using herbs medicinally. As a result, she is now symptom, pain and medication free. She educates all ages through hands-on classes, speaking at various events, and has been featured on television, radio and in magazines. She has authored several books and online programs to help others learn how to eat and live happier lives. She is an adoring wife and mother of four. You may find her at www.rawchefwendy.com

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