Delicious (and healthy!) holiday recipes
O Christmas Treats
Photos by Kale's Natural Foods
You're dangerously close to surrending to the holidays.
After all, you're surrounded by fancy dinners, seasonal drinks and cocktails, late night food court visits between gift shopping, and tantalizing goodies. They don't call it season's eatings for nothing.
Don't raise the White Christmas flag just yet. Try these delicious and healthy recipes, courtesy of Kale's Natural Foods vegan baker and natural foods cook Jennifer Meleana Hee, for holiday treats you can enjoy now and not feel bad about later.
Kale and Quinoa Salad in Cumin Vinaigrette (Vegan/Gluten Free)
Peel and cube one large white sweet potato or yam. Coat with a small amount of melted organic coconut oil, cumin, curry powder and sea salt. Roast at 425 degrees for 10 minutes or until still slightly firm. Mix with 1 tablespoon of agave and roast until done. Do not overcook. Assemble the rest of the ingredients.
- 1/2 cup quinoa, cooked and chilled (for a festive touch, look for red quinoa)
- 1 bunch local kale, thick stems removed and thinly sliced
- 1 head hydroponic green leaf, chopped
- 1 cup Ho Farm cherry tomatoes, halved
- 1 cup red cabbage, shredded
- 1 can (15 ounces) small white beans
- 1/2 cup pumpkin seeds, toasted
- 1 avocado, thinly sliced
To make the dressing, whisk together in a small bowl:
- 1 garlic clove, finely minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon cumin
- 1 teaspoon organic agave
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Combine kale and hydroponic greens in large bowl or serving tray. Toss with dressing. Top with all remaining ingredients.
"Xmas In Your Mouth" Gingersnaps (Vegan)
Adapted from Vegan with a Vengeance
Sift together in medium-sized bowl:
- 1 cup whole wheat pastry flour
- 1 cup all-purpose white flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Whisk together in small bowl:
- 1/4 cup molasses
- 1/2 cup coconut oil, melted over low heat
- 1/4 cup nondairy milk
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
Add wet ingredients to dry and mix until well combined.
Roll into small or large balls, depending on your desired cookie size. Flatten slightly. Bake immediately on cookie sheets lined with a Silpat baking mat or parchment paper at 350 degrees for approximately 10-14 minutes. Do not overbake.
Optional glaze: Place 1 cup organic powdered sugar in bowl and whisk in very small amounts of water until a thick, but drizzle-able is achieved. Use whisk to drizzle gingersnaps with glaze.
While still warm, place cookies on rack and drizzle with glaze. Enjoy with a cold glass of soy eggnog.
Kale's Natural Foods is located at 377 Keahole Street, #A-1. Call (808) 396-6993 for store information or click here more healthy recipes.
Posted on Friday, December 21, 2012 in Permalink