From our homes to yours, we would like to share our favourite recipes as you prepare for your holiday feast.
From all of us, we wish you a very happy Christmas season and many blessings in 2024!
With love, Allison, Brittany, Julie and Michelle.
Life Affirming Vegan Nacho Cheese Dip
Shared by Dr. Julie Zepp, ND
“I always like to create new traditions for my family and friends when we come together during the holiday season. Which includes making some “out of the box” contributions to my festive gatherings. This year a favorite contribution to my potlucks was this Life Affirming Vegan Nacho Cheese Dip, from Angela Liddon’s Oh She Glows cookbook, a staple in my kitchen.
This was a big hit, and everyone was suitably impressed when I told them it was protein dense, filled with healthy essential fatty acids, vegan, gluten-free and very healthy!
I served it with the options of corn taco chips, rice crackers, and Mary’s gluten-free crackers.”
1 cup (250 mL) raw cashews (best soaked for minimum two hours) in warm water
1 cup (250 mL) peeled/chopped carrots
6 tbsp nutritional yeast
2 tbsp lemon juice
1 garlic clove
1 1/4 tsp sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 cup chunky salsa or marinara sauce
1 cup finely chopped sweet onion
1 chopped jalapeno pepper (optional)
4 handfuls of chopped spinach
1/3 cup crushed corn chips or GF crackers for topping
1-2 green onion for garnish
Chips or crackers for dipping.
- Place the cashews in a bowl, add water and cover for 2
hours or overnight. Drain and set aside.
- Preheat oven to 400F (200C). Lightly grease a
casserole dish or 2-quart cast iron pan. Place carrots in a small sauce pan and add water to
simmer for 5 minutes until tender. I added some garlic powder, salt, and pepper for flavour.
- In blender, combine soaked cashews, nutritional yeast, carrots, lemon juice, cayenne pepper, garlic, salt, chili powder, onion powder, and 2/3 cup water or coconut milk and blend until silky smooth. You may need to add more water if too thick. Pour into a large bowl.
- Stir salsa, onion, spinach, and jalapeno into the cheese sauce until fully combined. Pour into baking dish and smooth out the top. Sprinkle corn chips or breadcrumbs on top.
- Bake for 25-30 minutes, uncovered, watching closely toward the end of the cooking time to make sure the corn chip topping doesn’t burn. Garnish with sliced green onion and serve once cooled.
- You can store this dish for about 3-5 days in an airtight container in the fridge. IF there is any left 🙂 Happy eating!!
Shaved Brussel Sprout Salad
Shared by Dr. Julie Zepp, ND
4 cups Brussels sprouts, uncooked
¼ cup extra-virgin olive oil, plus extra for drizzling
¼ cup fresh lemon juice
½ cup pine nuts, toasted
⅓ cup dried cranberries
⅓ cup grated pecorino cheese, optional
⅓ cup chopped chives
Sea salt and freshly ground black pepper.
- Thinly slice the Brussels sprouts using a mandolin if you have one.
- Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
- Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
Shared by Dr. Brittnay Wolfe, ND
1 x 3.5 lb chicken
2 medium onions
2 sticks of celery
1 bulb of garlic
1 bunch of mixed fresh herbs, such as, thyme, rosemary, parsley.
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 475°F
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird.
- Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 400°F and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven, and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
When you get down to the fussy bits, just use your fingers to pull all the meat off and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
Cinnamon apple scones
Shared by Dr. Michelle Sthamann, ND
2 tbsp Ground Flax Seed
3/4 cup Water
2 cups All Purpose Gluten-Free Flour
1 tbsp Baking Powder
1/4 cup Coconut Sugar
1/2 tsp Sea Salt
1 tsp Cinnamon
1/3 cup Coconut Oil (room temperature)
1 Apple (medium, diced)
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a mixing bowl, mix the ground flax with water. Set aside to thicken.
- In a separate bowl, combine the flour, baking powder, coconut sugar, salt and cinnamon. Mix well, then add in coconut oil and mash with a fork until it is broken up and distributed evenly. Add flax mixture and diced apple. Stir well until combined.
- Transfer the dough onto your parchment lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into 6 or 8 even wedges.
- Sprinkle the top with a bit of coconut sugar and cinnamon and bake for 25 minutes, or until edges are golden brown.
- Remove from oven, let cool slightly and enjoy immediately.
Hot Mulled Cider
Shared by Dr. Allison Ziegler, ND
6 cups organic apple cider
2 large organic orange slices
4 to 5 slices fresh ginger
5 cinnamon sticks
2 tsp whole cloves
- Place all ingredients in a large pot. Simmer, covered, over low to medium-low heat for about 1 hour.
- Strain out spices by pouring contents through a fine mesh strainer into another pot.
- You can keep the pot on the stove on warm if you would like to serve it over an extended period of time.