Healthy Holiday Recipes for Your Next Event

 

That time of year between Thanksgiving and the New Year always seems to fill up fast with parties and events. So what are you bringing to your next party?

 

By now, you may have your standard go-tos, those dishes that are always gone first. Or you may still be searching for just the right treat to represent you.

 

Regardless, put your cooking skills to the test and try one or two of the recipes below. They're favorites here at the Raby Institute, put together for you by the Raby staff and practitioners.

 

After you try them, let us know what you think! Send delicious food photos to kbrandt@rabyinstitute.com, or post them to our Facebook page, and let us know if they were a hit at your holiday party.

 

Bon appetit, and happy holidays!

 

Vegan Lentils
Contributed by Susan Duma (via Veganomican)
Raby Institute Integrative Psychologist

 

Ingredients:

• 3 tbsp. coconut or peanut oil
• 3 cloves garlic, minced
• ½ inch cube fresh ginger, peeled and minced
• 1 large onion, diced
• 1 tsp. garam masala
• ½ tsp. whole cumin seeds
• Pinch of cayenne
• 1 c. dried lentils, (green or black work best), rinsed
• 2 c. vegetable broth or water
• 1 tbsp. maple syrup or agave nectar

• 2 tbsp. tomato paste

• ½ tsp. salt

 

Instructions:
In a heavy-bottomed, medium pot with a lid, melt coconut oil over medium heat. Add garlic and ginger, and let sizzle for 30 seconds. Add onion, and fry until translucent and soft (2 to 3 minutes). Stir in garam masala, cumin, and cayenne. Stir for 30 seconds until fragrant. Add lentils and vegetable broth, increase heat to high, and bring to boil. Stir, and lower heat to medium/low. Partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are very tender. Lentils will be very thick; add a few tbsp. of water if you prefer thinner.

 

In a small cup, combine maple syrup, tomato paste, and salt. Use a rubber spatula to scrape all of the mixture into the lentils. Stir to completely dissolve the flavorings. Simmer mixture for another 4 to 6 minutes, stirring occasionally. Adjust salt to taste, and serve immediately as is or over rice.

 

Raw Cacao Avocado Mousse
Contributed by Jessi Shapiro
Retail Coordinator in Alma


Ingredients (serves 2):

• 1 tbsp. coconut oil
• 2 tbsp. raw cacao (more to taste)
• 1 avocado (ripe)
• 1 tsp. water
• 2 tbsp. agave syrup (more to taste)
• Raspberries, blueberries, or blackberries

 

 

Instructions:

 

Melt the coconut oil in double boiler, then transfer to a blender with the avocado flesh and water and blend until smooth.

 

Add cacao powder, agave syrup and blend again. Taste and add a little more agave syrup and/or raw cacao if needed.

 

Chill in the refrigerator for at least 1 hour before serving. Serve with berries.

 

Yummy Sweet Potatoes
Contributed by John Ruhl
Raby Institute Practice Manager


Ingredients:
• 4 lbs. of sweet potatoes
• 1 tbsp. of Cinnamon
• 1.5 stick of organic butter
• 1/4 c. real maple syrup

 

Instructions:

 

Bake sweet potatoes for 1 hour or until soft throughout (be sure not to over bake)
Cut potatoes and scoop contents into mixing bowl
Add cinnamon, butter and maple syrup
Spoon mix together until ingredients are fully mixed

 

For a varied sweetness, try 1/4 of brown sugar with 1/8 cup of maple syrup

 

"Better to be deprived of food for three days, than tea for one."
- Ancient Chinese Proverb