Healthier Holiday Treats, Sides, and Mocktails

INGREDIENTS

1/3 cup coconut oil (measured when solid but soft)

3/4 cup raw cacao powder

1/4 cup maple syrup

1/4 cup hemp hearts

3 tbsp dried cranberries

3 tbsp pumpkin seeds

DIRECTIONS

1. In a small saucepan over low heat, melt coconut oil. Slowly stir in cacao powder and maple syrup. When fully combined, remove from heat and evenly distribute into 12 lined muffin cups.
2. Sprinkle with hemp hearts, cranberries and pumpkin seeds. Freeze for a few hours and serve!

**Feel free to alter this recipe as desired! Top with any dried fruit and seeds, add a little bit of peppermint extract, or even pour it onto a parchment-lined cookie sheet and break into pieces.

INGREDIENTS

1 cup Almond Flour

1/4 cup Coconut Flour

1 1/2 tsps Baking Powder

2 tsps Ground Ginger

1 tsp Cinnamon

3 tbsps Coconut Oil (melted) 1 Egg (room temp)

1 tsp Vanilla Extract

1/4 cup Molasses

1/4 cup Maple Syrup

DIRECTIONS

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, egg, vanilla, molasses and maple syrup. Mix again.
3. Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool completely. Enjoy!
   

INGREDIENTS

1 cup pitted dates

2 lemons juiced

1/4 cup raw almonds

1/4 cup walnuts

1/2 cup shredded coconut

1 tablespoon chia seeds

DIRECTIONS

1. Line a 9×13 pan with wax paper and set aside.
2. In a food processor or high-powered blender, chop the nuts and set aside.
3. Pulse 1/2 cup dates with 1 lemon (juiced). Add the rest of the lemon and dates and pulse. Add in chopped nuts, coconut and chia seeds and mix until all the ingredients are combined. Add a little bit more lemon juice or water if it becomes dry.
4. Roll into 1-inch balls and then roll into the coconut.
5. Store in the fridge!

INGREDIENTS

1 cup unsweetened almond or coconut milk

1tbsp unsweetened cacao

1 1/2 tbsp chocolate chips

1/2 tsp vanilla

1 tsp maple syrup

1/8 tsp peppermint extract

DIRECTIONS

1. Heat on the stove top, whisking until well combined! Want it frothy? Pulse it in your blender for 30 seconds!

INGREDIENTS

1 oz. unsweetened cranberry juice

5 oz. Ginger Beer

1 lime wedge

Ice

Cranberries for garnish

INGREDIENTS

1/2 cup of pomegranate juice

1/4 cup of cinnamon tea

6 tsp of orange juice

3 tsp of maple syrup

1/3 cup of sparkling water (unflavoured or citrus)

Optional garnish, like cinnamon sticks, pomegranate, cranberries, or citrus slices

Add the pomegranate juice cinnamon tea, orange juice, and maple syrup to a shaker. Add a few ice cubes, and shake well. Fill your glass halfway with ice and pour the mixture in. Top the glass with sparkling water and stir gently. Garnish and enjoy!

INGREDIENTS

3/4 cup milk of choice (coconut milk makes this drink extra creamy)

6 tsp Beck's Broth (Bone Broth Instant Coffee), chilled

1 tsp of maple syrup

1-2 drop of vanilla extract

1/2 teaspoon of cacao or cocoa powder

1-2 tablespoon of cream (coconut)

1 teaspoon of caramel or chocolate sauce (optional)

Cinnamon sticks (optional)

Place all ingredients in a blender and blend on low until just combined. Alternatively, place all ingredients in a shaker with a few ice cubes and shake well for around 20 seconds. Taste, then add more maple syrup and/or cream to reach preferred sweetness and creaminess. Serve over ice. Garnish with cinnamon sticks (optional) and enjoy!

INGREDIENTS

2 lbs. of carrots, peeled, halved, and halved lengthwise

2 tablespoons of olive oil

1 tablespoon of raw honey

salt & pepper to taste {about 1/2 teaspoon of each}

Optional: flat leaf parsley for garnish

DIRECTIONS

1. Preheat oven to 400º F.
2. Peel carrots. Cut off stems, cut the carrot in half, creating a wide and narrow half. Then cut each half in half lengthwise.
3. Put cut carrots into a bowl and add olive oil, raw honey, salt and pepper to taste (about 1/2 teaspoon of each). Toss to coat all the carrots.
4. Spread carrots out on a baking sheet, making sure they are in a single layer and not stacked on each other.
5. Bake for 30 minutes. Remove from oven, let cool and serve.

INGREDIENTS

1 bag of frozen Brussel sprouts

1/4 cup olive oil

1/2 cup Organic Coconut Palm Sugar

1/4 cup balsamic vinegar

1/2 cup dried cranberries

DIRECTIONS

1. Preheat oven to 375º F. Toss frozen Brussels sprouts in oil, spread out on parchment lined baking sheet and roast for 30 minutes. In the meantime, bring balsamic vinegar and sugar to a boil in a saucepan, reduce the heat to low-medium until the mixture becomes very thick.
2. Drizzle balsamic glaze over brussel sprouts, sprinkle with cranberries and serve.

SALAD INGREDIENTS

1/2 cup pecan halves

1/2 small red onion

10 ounces kale — stems removed and chopped

1/2 Cup Dried Cranberries

4 oz crumbled feta cheese

2 tablespoons chopped fresh parsley

DIJON DRESSING INGREDIENTS

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

DIRECTIONS

Slice onion thinly and place in a small bowl, cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavour but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavours will meld and the kale will become more tender). Just before serving, sprinkle with the pecans, dried cranberries, feta, and parsley. Toss lightly and serve.