1 ½ lbs Brussels sprouts
1 Tbsp coconut oil
1 onion, chopped
1 clove garlic, minced
3 Tbsp pine nuts, or chopped almonds, cashews or walnuts would work.
1 tsp dried oregano
Sea salt and cracked pepper to taste
2 ripe avocados
Juice of ½ lemon
2 Tbsp chopped fresh mint or parsley
Halve the sprouts, unless they are very small. Add them to a small amount of boiling water and cook for 2 minutes, drain and set aside.
Heat the oil. Add the onion, garlic, nuts, oregano, and salt and pepper. Cook over medium heat, stirring often, until onion is soft.
Meanwhile, halve the avocado, removing the pits. Quarter the flesh and remove the peel. Cut into chunks and toss with lemon juice.
Add the sprouts to the onion mixture and cook, stirring for 2 minutes, until hot. Stir in the avocados and mint (or parsley), cook until the avocado is heated and appears creamy.
Preheat oven to 400 F. Peel squash and cut in half lengthwise. Scoop out seeds. Cut remaining flesh into fry shaped pieces - you can chop more wedge style like I did above, or julienne, if you like. Toss pieces in a shallow dish with oil and seasonings. Spread on evenly on baking sheet and cook about 20 minutes, turning once halfway through.
Although I've done sweet potato fries many times, this was my first attempt with squash. I was very happy with the results, but found the fries to be more soggy than I would have liked. To avoid this, be sure to use a baking sheet ( I had used a glass pan) and if you have time, let the fries air dry for about 30 minutes, prior to cooking or pat dry. Also, I enjoyed these as is, but think they would also do well with a red pepper or chipolte dip, and for this, I'd omit the cinnamon from the above recipe.
It's faster and easier than instant pudding. Dairy free, gluten free, vegan and delicious. Loaded with healthy fats and fibre, it's creamy and satisfying. Topped here with unsweetened coconut, but you can garnish however you choose.
Set aside one heaping tablespoon of coconut. Put all remaining ingredients in blender. Chop then puree into fine consistency. Form into balls, roll in remaining coconut and refrigerate for a minimum of 30 minutes.
Mix all ingredients except reserved coconut in a food processor until they reach an even consistency (or mix by hand in a bowl for easier clean up). Form mixture into balls, then roll in reserved coconut. Refrigerate for 30 minutes and enjoy.
*If your nut butter is very oily you may want to reduce the liquid in the recipe- in this case, blend other ingredients first and add milk until you get a workable consistency.
I grew up in a house where everything for special occasions was home made. Almost everything, all the time, was home made. Baked goods, spaghetti sauce, jams, and so on, all came from the kitchen. And everything that would constitute a holiday meal: turkey, mashed potatoes, gravy, and stuffing were all prepared from scratch. Heck, I never even tasted Stove Top until I was in my 20's. Everything, was home made.
Everything except cranberry sauce, that is. Yes, for some reason, we were loyal to the Ocean Spray. And not so much the sauce, as the jelly. You know, the stuff that sits in the centre of the table, still in the shape of the can. The big reddish blob of cranberry goodness, if you will. With cranberry sauce being so delicious, and so easy to make, I'll never understand why we did the canned stuff. But, I'm sure I won't again, and here are a few recipes so you never have to either.
Basic Cranberry Sauce
In a medium sauce pan, bring water, honey, cranberries and zest to a boil - I start with the lesser amount of honey and add more later, if the sauce seems too tart - usually I don't have to. When cranberries start to pop, reduce heat and allow to simmer until it reaches your desired consistency. This is the point where I would add more honey, if necessary. Serve warm or allow to chill several hours before serving.
I used a stock photo because this year's sauce is still a few days away.
Orange Cranberry Sauce
Other variations include adding in chopped fresh ginger for a bit of heat or using apple cider instead of orange juice for the liquid component. There are lots of variations, most are quick and easy, and generally every recipe I've tried has turned out great.
Tip: If you want to simply take the refined sugar out of your favorite recipe, try replacing the sugar with 1/3 the amount in honey - so 1 cup sugar becomes 1/3 cup honey. Again, start with less and add more to taste if your berries are particularly tart.
Hi, I'm Shara Vickers, a Cape Breton-based Nutritional Health and Fitness Specialist. Please have a look around to find out more about my approach to health and the coaching and consulting services I offer to both local and long-distance clients.