HOLIDAY RECIPES TO NOURISH BODY AND SOUL Happy Holidays from your Wellness Family

ST. JUDE WELLNESS CENTER 2767 E. Imperial Hwy, Brea, CA, 92821 www.stjudewellnesscenter.org

Table of Contents Appetizers & Salads ...... 2 Lemon Baked Ricotta Appetizer ...... 3 Endive Salad Boat Appetizer ...... 4 Warm Kale & Apple Salad w/ Pecan Vinaigrette ...... 5

P. P. Burrata & Pistachio Dukkah Salad ...... 6 - 7 Entrées & Sides ...... 8 Cranberry Breakfast Bars ...... 9 Cranberry Aioli ...... 9 Instant Pot Mashed ...... 10 Vegan Creamed Spinach ...... 11

Mustard Crusted Lamb Rack ...... 12 Drinks & ...... 13 Holiday Nog ...... 14 Cranberry 75 punch ...... 15 Pecan Pie...... 16 – 17 Winter Squash “Pie” Casserole ...... 18 - 19 Other Holiday Dishes ...... 20 Potato Latkes (Hanukkah) ...... 21 - 22 Okra and Corn (Kinara Kwanzaa) ...... 23 - 24 Tang , Chinese Glutinous Balls (Winter Solstice Festival) ...... 25 - 27 Strawberry Yogurt (Las Posadas) ...... 28 – 30 Left – Over Ideas ...... 31 Cranberry Aioli Lamb Sandwich ...... 32 Chickpea Salad Pita Wrap ...... 33 Lemon Ricotta Wrap w/seared steak ...... 34 Sweet Potato Cheese Patties ...... 35

APPETIZERS & SALADS

“Mankind is a great, an immense family. This is proved by what we feel in our hearts at Christmas”

-Pope John XXIII

Lemon Baked Ricotta Appetizer Serves 8 – 10 INGREDIENTS

o 1 lb ricotta cheese o 1 egg o 2 Tbsp. fresh chopped thyme o 1 Tbsp. lemon zest o ½ tsp. sea salt o ½ tsp. ground pepper o Dippers: whole grain crackers, cucumbers, cherry tomatoes

INSTRUCTIONS 1. Heat oven to 4000F. 2. Beat all ingredients with hand mixer or in food processor until well mixed. 3. Transfer to a greased baking dish and bake for 25 minutes, then broil for 2 -3 minutes until browned. 4. Serve topped with more lemon zest and a drizzle of olive oil.

Fun Facts:  Ricotta is rich in protein ~11.3grams (roughly 173 calories) for 100grams.  Supplies DHA & EPA Omega-3. Bioavalable source for the body.  High in Selenium which is an antioxidant mineral (100grams provide 20% daily RDI).  High in dietary calcium ~> 1/5th of daily RDI.  Lower lactose than most dairy products which contains 2grams of lactose for a 100grams. (for indivduals with lactose intolerance, proceed cautiously. Try 1 tablespoon at a time).

Endive Salad Boat Appetizer Serves 12 (2 boats per person) INGREDIENTS

o 6 Tbsp. plain whole-milk Greek yogurt o 1 Tbsp. extra-virgin olive oil o 1 Tbsp. honey o 1 ½ tsp. lemon zest o 1 ½ Tbsp. fresh lemon juice o ¾ tsp. kosher salt o ¾ tsp. ground black pepper o 3 medium pears, cut into thin strips o 1 (15oz.) can unsalted chickpeas. Rinsed and drained o ¾ cup finely chopped celery 1 o 3 cup fresh flat-leaf parsley leaves 1� o 3 cup chopped red onion � o 24 Belgian endive leave (from 5 heads) 1 o 3 cup sliced almonds toasted � INSTRUCTIONS 1. Whisk together yogurt, olive oil, honey, lemon zest and juice, salt, and pepper in a large bowl. 2. Add pears, chickpeas, celery, parsley, and onion; stir gently to coat. 3. Spoon mixture evenly into endive leaves, arrange on a serving platter, and top evenly with almonds.

Recipe taken from cookinglight.com Chickpea Salad Boat by Jamie Vespa, MS. RD

Warm Kale & Apple Salad with Pecan Vinaigrette Serves 4 INGREDIENTS

o 1 bunch dino kale or lacinto kale, torn o 1 cup pepitas o 1 tsp. coconut oil o 1 Tbsp. tamari or coconut aminos o 3 roasted beets, sliced o 1 large sweet potato, diced and roasted (or use any squash) Dressing:

o ½ apple, shredded o 3 Tbsp. tamari or coconut aminos o 3 Tbsp. apple cider vinegar o ½ tsp. ground o 1 tsp. dijon mustard o ¼ cup crushed pecans o ¼ cup olive oil

INSTRUCTIONS 1. Heat oven to 3750F. Toss pepitas in tamari, coconut oil, and sea salt & lay flat on baking sheet. Roast for 15 minutes, stirring intermittently to prevent burning. (You can roast your sweet potato at the same time!) 2. Toss kale with beets, roasted sweet potato, and toasted pepitas. 3. Whisk together all dressing ingredients or puree in blender. Toss with salad and serve. 4. Option to top salad with parmesan.

P.P. Burrata & Pistachio Dukkah Salad Serves 2 – 4 INGREDIENTS Pistachio Dukkah:

o ¼ cup pistachios, lightly toasted, cooled, and coarsley chopped o 1 Tbsp. coriander seeds o 1 Tbsp. seeds (white or brown) o 1 tsp. cumin seeds o ½ tsp. fennel seeds o ½ tsp. black peppercorns o ½ tsp. flaky salt Dressing:

o ¼ tsp lemon zest o 3 Tbsp. lemon juice o 1 Tbsp. pomegranate molasses (or use 1 tsp. of honey) o ¼ tsp. salt o ¼ cup extra virgin olive oil Salad:

o 2 large persimmons, ripe but firm o 3 – 4 cups mixed greens or arugula (you can use whatever you prefer) o 1 ball of burrata (or fresh mozzarella, 8oz.) o ¼ cup pomegranate arils o Small handful mint leaves, torn if large

INSTRUCTIONS Dukkah: 1. In a medium-sized, heavy skillet, combine the coriander, sesame, cumin, and fennel seeds. Toast over medium-low flame, shaking tha pan regularly until the seeds are golden and fragrant, a few minutes, and let cool completely.

2. Pound the peeppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely (can use a spice grinder if you like, but pulse only and be carefule not to grind too fine), and stir in the pistachios and salt. Salad: 3. Combine the lemon zest and juice, molasses, salt, and olive oil in a small bowl and whisk together. 4. In a karge bowl, toss the greens with just enough dressing to coat lightly. Lay on a large platter and dot with burrata. 5. Top with sliced persimmons, pomegranate arils, mnt, a drizzle of dressing, and a sprinkling of dukkah.

Recipe was taken from www.bojongourmet.com salad inspired by Aida Mollenkamp, and dukkah adapted from Super Natural Everyday

Fun Facts:  Extra dukkah can be kept in an air tight container for a month or two in cupboard or freezer.  Dukkah is an Egyptian condiment/spice mixture with a nutty taste. It’s name is derived from the Arabic term for pounding which makes sense given a mortar and pestle is utilized for blending of spices.  The spice mix can be found at Trader Joe’s and Target.  This is just one version of dukkah, but you can use other types of seeds like pine nutes, pumpkin, sunflower, and so on, as well as adding dried thyme or peppers for heat.  Dukkah is most commonly used for crusts on poultry, fish, or lamb, sprinkled on vegetables, or a dip for pita bread with a little olive oil swirled into it (this dip sounds like another idea for an easy appetizer!)

ENTRÉES & SIDES

“It’s not how much we give, but how much love we put into giving.”

-Mother Theresa

Cranberry Breakfast Bars Serves 1 – 8x8 pan INGREDIENTS

o ¼ cup oat flour o ¼ cup oats o 1 can chickpeas, drained & rinsed o ¼ cup flaxseed o ½ cup nut butter o 2 – 3 Tbsp. favorite sweetener (or ¼ cup of applesauce) o 1 egg o 1 tsp. vanilla o ½ tsp. baking soda o ½ tsp. baking powder o ½ tsp each: nutmeg, ground ginger, cinnamon o 1 cup fresh cranberries + a few extra for garnish topping o Optional toppings: coconut yogurt, Greek yogurt, ricotta cheese, marscapone cheese, coconut whip, orange coconut glaze (see demo recipe card)

INSTRUCTIONS 1. Heat oven to 4000F 2. Process all ingredients in a food processor 3. Grease an 8x8 baking dish and pour batter in, spreading smooth on top. Garnish with a few cranberries sprinkled over the top to make it pretty. 4. Bake for 25 – 30 minutes and allow to cool before cutting. Store in the refrigerator

NOTES FROM MEGAN 1. If you prefer more of a baked oatmeal than bars, stir in 1 ½ cups favorite milk before pouring into baking dish.

Cranberry Aioli Serves 1 cup INGREDIENTS

o ½ cup homemade cranberry sauce o ½ cup paleo mayo o 2 tsp. rosemary fresh chopped rosemary or dried o Juice of ½ a lemon

INSTRUCTIONS 1. Whisk together. Great for dipping meatballs or drizzle over wild rice side dish.

Fun Facts:  Candy canes originated in Germany. Originally given to young children to keep them quiet during long church services.  A German-swedish immigrant decorated his tree with candy canes in 1847 that they became popular as a Christmas candy.  Mistletoe in German literally means “dung on a twig”. If that doesn’t make you laugh!  Poor mistletoe getting a bad wrap. Don’t be sad, according to Druids it is actually considered an aphrodisiac. The holiday flora is supposedly an ancient symbol of fertility and virility! So keep that in mind next time someone jokes about meeting you under a mistletoe.

Instant Pot Mashed Sweet Potatoes Serves 8 INGREDIENTS

o 5 large sweet potatoes, chopped into chunks o 1 tsp. sea salt o 1 tsp. thyme o 1 tsp. cinnamon o 1 cup water or broth o 2 Tbsp. coconut oil or butter

INSTRUCTIONS 1. Place sweet potato chunks instant pot. 2. Add remaining ingredients except butter/ oil and toss to combine. 3. Cook on high for 8 minutes and quick release. 4. Stir in butter/oil and use a hand mixer or masher to mash to desired consitstency.

Fun Facts:  Sweet potatoes are not the same as yams. Yams are exclusively grown in Africa and Asia. They are a cylindrical shape with black or brown bark-like skin, as well as white, purple, or reddish flesh. Drier and starchier than sweet potatoes, and often only found in international supermarkets.  True sweet potatoes are more readily available in the U.S. grocery stores. There are two main varieties of sweet potatoes grown in the U.S.: white flesh and orange flesh. Apparently, the orange variety only entered the American market several decades ago. In order to differentiate between the two, producers started selling them as yams. Therefore, the orange sweet potatoes are often mislabeled as yams in stores.

Vegan Creamed Spinach Serves 4 INGREDIENTS

o 1 – 14oz. package silken tofu, drained o ¼ cup grapeseed, vegetable, or other neutral oil o 8 scallions, thinly sliced o 1 – 3” piece ginger, peeled, and finely grated o 1 chile (like serrano or Fresno), thinly sliced o 5 garlic cloves, thinly sliced o 4 bunches mature spinach (about 2 lb.) trimmed and torn into large pieces o Kosher salt

INSTRUCTIONS 1. Puree tofu in a blender until smooth and the consistency of heavy cream. Transfer to a small bowl. 2. Heat oil in a large nonstick skillet over medium. Cook scallions stirring occasionally, until softened, about 3 minutes. 3. Add ginger, chile, and garlic. Stir occassionally until garlic is soft and mixture is fragrant, about 2 minutes. 4. Working in batches, add handfuls of spinach (let it wilt slighlty before adding more). Stir occassionally until all spinach is in the pan. 5. Cover and cook until spinach is wilred and bright green, about 3 minutes. 6. Uncover and reduce heat to medium-low. Stir in tofu mixture and cook until warmed through, about 2 minutes. 7. Taste and season with salt.

Recipe taken from www.bonappetit.com Vegan Creamed Spinach by Andy Baraghani, senior food editor

Mustard Crusted Rack of Lamb Serves 4 – 5 INGREDIENTS

o Full rack of lamb (16 ribs) o 4 Tbsp. extra virgin olive oil o 4 Tbsp. dijon mustard o 4 Tbsp. melted butter o 2 cup panko breadcrumbs o 1 cup chopped fresh herbs (oregano, mint, rosemary, and parsley)

o 2 tsp. dried chili flakes o 1 tsp. black mustard seeds o To taste salt & pepper Source: https://blog.williams-sonoma.com/rack-of-lamb- with-dijon-bread-crumbs/ INSTRUCTIONS 1. Preheat oven at 3750F. 2. Scrape rib bones clean. 3. Season rack with salt and pepper as desired. 4. Heat oil in a large skillet over medium-high heat. Sear the seasoned rack of lamb fat side down first, then on all sides just until nice and golden brown. 5. Once seared all around, turn of the heat and cover bones with foil. 6. Combine breadcrumbs, melted butter, herbs, and black mustard seeds. 7. Rub dijon mustard on seared rack of lamb and cover with breadcrumb mixture. 8. Place on a wire rack on top of a sheet pan and cook in the oven for 20 – 25 minutes until medium rare internal temperature of 120 – 1250F. 9. Let rest for about 5 – 8 minutes before slicing and serving.

Recipe taken from California School of Culinary Arts – Le Cordon Bleu A favorite school recipe by our intern Allison, who was a culinary graduate in 2008

DRINKS & DESSERTS

“I’m dreaming of a white Christmas. But if the white runs out, I’ll drink the red.”

-Unknown

Holiday Nog Serves 4 INGREDIENTS

o 4 cups unsweetened oat milk o 1 Tbsp. maple syrup or coconut nectar o 1 – 2 tsp. pure vanilla extract o ¼ tsp. freshly ground nutmeg o ¼ tsp. salt o ¼ tsp. cinnamon o Pinch of cloves (optional)

INSTRUCTIONS 1. Blend all ingredients in a blender. 2. Divide the nog into four portions (over ice if desired) and serve with a cinnamon stick and sprinkle of cinnamon. 3. Option to heat in a saucepan for a Nog Latte!

Fun Facts:  Eggnog believed to originate in Europe, as early as the 13th century.  Having eggs meant wealth, therefore serving eggnogs in that time meant you were wealthy.  Jamestown settlers created the first American batch of eggnog sometime in the 1700s.  The word “noggin” which meant small cup and “grogs” alcohol liquor, was where the word nog comes from.  Every region in the U.S. has their own version of eggnog. Like in the South, they use whiskey over rum.

Cranberry 75 Punch Serves 8 INGREDIENTS

o 2 – 3 cup fresh or frozen cranberries, plus more for serving

o 3 clementines, thinly sliced o 8 cups cranberry juice cocktail (or just cranberry juice) o 2 cups gin (or 1 ½ cup tonic water + ½ cup any citrus juice) o ½ cup fresh clementine juice o 1 bottle sparkling white wine (or 1 bottle Martinellis cider)

INGREDIENTS 1. In a bundt pan, scatter cranberries and clementine slices. Top with water and freeze. 2. In a punch bowl, combine cranberry juice, gin, and clementine juice. Add frozen ice ring, plus additional cranberries. 3. Top with sparkling wine and serve.

Recipe taken from www.goodhousekeeping.com Cranberry 75 Punch by Good Housekeeping Test Kitchen

Fun Facts:  According to legend, St. Nick a 4th century Christian bishop gave away his abundant inheritance to help the needy and rescued women from servitude. He was more generous than jolly.  Sinter Klaas in Dutch was his name, which later morphed into Santa Clause.  In 1931, Coca – Cola hired illustrator named Haddon Sundblom for revamping the look of Santa from spooky to jolly for their advertisements.

Pecan Pie Serves 1 – 8 or 9” pie INGREDIENTS Crust:

o 1 cup almond flour o 1 cup coconut flour o ¼ cup water 1 o 3 cup melted coconut oil � o 6 dates, softened and pitted o 2 tsp. cinnamon Filling:

o 1 cup pecans o ¼ cup water o 1 -16oz. jar cashew butter or almond butter o 1 tsp. cinnamon o ½ tsp. cardamom o ½ tsp. cloves o ¼ cup maple syrup or date syrup Topping:

1 o 1 3 cup pecans � o 2 Tbsp. maple syrup or date syrup o ½ tsp. cinnamon 1 o 8 tsp. cloves � INSTRUCTIONS 1. Soak dates for an hour in warm water to soften. 2. Heat oven to 3750F.

Crust: 3. In a food processor, blend dates into a paste, then add flours, oil, and cinnamon, and blend until combined. 4. Grease a pie dish and press crust mxture into a pan. 5. Cook for 10 – 12 minutes Filling: 6. Process the dates, add 1 cup pecans and pulse again. Then add remaining ingredients and pulse again. Topping: 7. Toss pecans with syrup and spices, lay on a baking sheet and bake for 5 minutes. Assemble: 8. Lay filling into cooked crust, smooth it out and top with roasted pecans. Bake for another 5 – 8 minutes. 9. Remove and let cool for 4 – 5 minutes to set. 10. Store in refrigerator and serve with drizzle syrup.

Fun Fact:  Pecans contain more than 19 vitamins and minerals – including Vit. A, E, and some B, folic acid, calcium, magnesium, phosphorus, potassium, and zinc.  1oz. of pecans provides 10% of recommended daily value of fiber.  Unsalted and unroasted pecans are heart-healthy. Look for the Heart-Check mark logo by the American Heart Association.  Pecans are a natural, high – quality source of protein that contain very few carbohydrates.

Winter Suqash “Pie” Casserole Makes 1 – 9” pie pan INGREDIENTS Filling:

o 1 buttercup squash o 1 kombucha squash o ½ cup full – fat o 3 egg yolks, reserve egg whites o 2 – 3 Tbsp. maple syrup o 1 ½ tsp. cinnamon o 1 tsp. vanilla extract o ½ tsp. nutmeg o ½ tsp sea salt Meringue:

o 3 egg whites room temperature o 2 Tbsp. maple syrup

INSTRUCTIONS Filling: 1. Heat oven to 4000F degrees. 2. Cut both squashes in half and deseed. 3. Place cut side down on a baking sheet and cook for 30 minutes. 4. Remove from oven and scoop flesh into a blender. 5. Mix with egg yolks, coconut milk, maple syrup, cinnamon, vanilla, nutmeg, and sea salt. 6. Taste and add another Tbsp. of maple syrup if needed. 7. Pour into a 9-inch glass pie pan. 8. Cook at 3750F degrees for 50 minutes or until a toothpick comes out clean.

Meringue: 9. Five minutes before casserole is done cooking, use a mixer to whisk the egg whites to form soft peaks. 10. Add in the maple syrup and whisk until soft peaks form again. 11. Once the casserole is done cooking, spread the meringue over it. Use a spatula to create peaks. 12. Place the casserole back into the oven and broil on high for 1 minute. Keep an eye on it to make sure the merinuge doesn’t burn.

Recipe taken from www.plaidandpaleo.com Winter Squash Casserole by Vanessa, healthy eating enthusiast and adventure traveler

Fun Facts:  According to legend, we hang stockings by the chimney with care thanks to a poor man who didn’t have enough money for his three daughters’ dowries.  Remember generous St. Nick (not jolly), well he dropped a bag of gold down their chimney one night, where the girls had hung their stockings to dry. That’s where the gold ended up, and how the tradition began.  According to the National Retail Federation’s 2017 data, Americans spend an average of $967.13 for the holidays (although individual spending can vary widely).  In 2018, total retail sales in November and December hit a staggering $717.45 BILLION!

OTHER HOLIDAY DISHES

“Blessed is the season which engages the whole world in a conspiracy of love.” -Hamilton Wright Mabie

Potato Latkes Makes 20 pieces INGREDIENTS

o 1 lb. yukon gold potatoes, peel and cut into 2-inch chunks o Sea salt o 2 lbs. baking potatoes (means russet or white potatoes) o 1 large onion, finely diced o 2 large eggs, lightly beaten o 1 cup matzo meal o ½ teaspoon freshly ground white pepper o Vegetable oil, for frying o Applesauce, crème fraiche, smoked salmon, salmon roe and dill sprigs for serving

INSTRUCTIONS: 1. In a medium saucepan, cover the yukon gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. 2. Drain well and immediately pass the potatoes through a ricer into a large bowl. 3. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. 4. Add half of the grated potatoes to the riced potatoes 5. Transfer the remaining grated potatoes to the bowl of a food processor, add the onion and pulse until the potatoes and onions are very finely chopped. 6. Transfer to a fine-mesh and press with the back of a spoon to extract as much liquid as possible. 7. Add the potato-onion mixture to the large bowl with the rest of the potato mixture, then stir in the eggs, matzo meal, white pepper, and 2 tsp. of salt. 8. In a large heavy skillet, heat ¼ inch of oil until simmering. 9. Working in 3 batches, spoon ¼ cup of the potato miture into the oil for each latke; press lighlty to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. 10. Drain the latkes on a paper towel-lined baking sheet and sprinkle lighlty with salt.

11. Serve with applesauce, crème fraiche, smoked salmon, salmon roe, and dill

Recipe taken from www.foodandwine.com Killer Potato Latkes by Andrew Zimmerman, four-time James Beard award-winning TV personality, chef, writer, teacher and social justice advocate

Quick Guide to Hanukkah:  There are many variations of the spelling, but the original Hebrew word is spelled Chanukah meaning “dedication”.  In the second century BCE, the Holy Land was ruled by the Seleucids (Syrian-Greeks), who tried to force the people of Israel to accept Greek culture and beliefs. Against all odds, a small band of faithful but poorly armed Jews, led by Judah the Maccabee, defeated one of the mightiest armies, drove the Greeks from the land, reclaimed the Holy Temple in Jerusalem and rededicated it to the service of G‑d. (There is a biblical prohibition against desecrating G-d's name, if they write G-d's name out fully and the page is printed and happens to fall on the ground and people step on it or similar occurrences, G-d's name would be desecrated, in order to avoid that they do not spell the Name out fully but spell it "G-d".)  When they sought to light the Temple's Menorah (the seven-branched candelabrum), they found only a single cruse of olive oil that had escaped contamination by the Greeks. Miraculously, they lit the menorah and the one-day supply of oil lasted for eight days, until new oil could be prepared under conditions of ritual purity.  To commemorate and publicize these miracles, the sages instituted the festival of Chanukah, and special blessings are recited, often to a traditional melody, before the menorah is lit, and traditional songs are sung afterward.  Chanukah begins on the eve of Kislev (December) 25 and continues for eight days. On the civil calendar, it generally coincides with the month of December. Chanukah 2020 runs from Dec. 10-18.

Okra and Corn Serves 4 INGREDIENTS

o 6 slices of bacon o ½ of a large red bell pepper o 3 green onions, chopped o 16oz. package of frozen sliced okra thawed o 16oz. package of frozen corn thawed o 1 medium tomato chopped into small pieces o ¼ tsp. gound black pepper

INSTRUCTIONS 1. Fry the bacon in a large skillet until it’s crisp and drain it on a paper towel. 2. Leave some bacon oil in the pan for sauteeing. 3. In the same skillet, saute the red pepper with green onion until they are tender; usually 3 to 5 minutes. 4. Add the thawed corn and okra and stir to mix. 5. Add the tomato and pepper (add salt if you want) and stir again to blend. Cook about 5 minutes or until everything is heated. 6. Crumble the bacon, sprinkle over the top and serve hot.

Recipe taken from www.3boysandadog.com Okra and Corn (Kinara) by Kelli Miller, homemaker

Continue next page for a Quick Guide….

Quick Guide to Kwanzaa:  This celebration is not a festival originating in any of the 55 African countries nor is it an "African" Christmas celebration. Kwanzaa is an African-Americans celebration of life from 26 December to 1 January.  Dr. Maulana Karenga introduced the festival in 1966 to the United States as a ritual to welcome the first harvests to the home. Dr. Karenga created this festival for Afro- Americans as a response to the commercialism of Christmas. In fact one might say that Kwanzaa has similarities with Thanksgiving in the United States or the Yam Festival in Ghana and Nigeria. The word "kwanza" is a KiSwahili (Kenya, Uganda, Tanzania) word meaning "first."  Five common sets of values are central to the activities of the week: ingathering, reverence, commemoration, recommitment, and celebration. The seven principles (nguzo saba) of Kwanzaa utilize Kiswahili words: unity (umoja), self-determination (kujichagulia), collective work and responsibility (ujima), cooperative economics (ujamaa), purpose (nia), creativity (kuumba), and faith (imani). Each of the seven candles signify the principles. Like the Jewish Hannakah, candles are used to represent concepts of the holiday.  The symbols of Kwanzaa includes crops (mzao) which represents the historical roots of African-Americans in agriculture and also the reward for collective labor. The mat (mkeka) lays the foundation for self- actualization. The candle holder (kinara) reminds believers in the ancestral origins in one of 55 African countries. Corn/maize (muhindi) signifies children and the hope associated in the younger generation. Gifts (Zawadi) represent commitments of the parents for the children. The unity cup (Kkimbe cha Umoja) is used to pour libations to the ancestors. Finally, the seven candles (mishumaa saba) remind participants of the severl pinciples and the colors in flags of African liberation movements -- 3 red, 1 black, and 3 green.  Gifts are exchanged. On 31 December participants celebrate with a banquet of food often cuisine from various African countries. Participants greet one another with "Habari gani" which is Kiswahili for "how are you/ how's the news with you?"

Tang Yuan (Chinese Balls) Makes 20 balls INGREDIENTS

Filling:

o 80 grams black sesame seeds or o 2 ½ Tbsp. sugar, or to taste o 40 grams softened lard (or 30 grams of butter) Wrapper:

o 130 grams glutinous rice flour o 3 Tbsp. boiling water o 4 Tbsp. room temperature water (or beetroot juice)

INSTRUCTIONS Filling: 1. Toast black sesame seeds (or peanuts) in a frying pan over low heat (see note 1). 2. In a food processor, grind cooled black sesame seeds (or peanuts) and sugar until they turn into a paste texture. 3. Add lard (or butter). Mix to combine then keep refrigerated until the mixture is firm enough to handle. 4. Divide into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough. Dough: 5. In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula. 6. Add room temperature water (or beetroot juice) little by little. 7. Knead with your hand until a smooth, soft dough forms (see note 2). 8. Divide and roll into 20 balls Assemble Tang Yuan: 9. Flatten a piece of dough into a round wrapper with your fingers. 10. Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely (see note 3).

Cook and Assembly of Tang Yuan: 11. Bring a large pot of water to a boil. Gently slide in some Tang Yuan (see note 4). 12. Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot. 13. When all the balls start to float on the surface, cook for a further minute. 14. Dish out (along with some liquid) and serve warm.

NOTES FROM AUTHOR 1. Keep a close eye on black sesame seeds while toasting. When the flat seeds plump up and are very easy to break when crushed with your fingers, they are done. Do not overcook as it would lead to an unpleasant burnt flavour. 2. The amount of room temperature water (or beetroot juice) required varies depending on the brand of the flour. Adjust if necessary. The finished dough needs to be smooth, very soft but not sticky. If you are not using the dough straightaway, wrap it with cling film to avoid drying out. 3. To make assembling easier, the filling should be quite firm (you may put them in the freezer for a short while to accelerate the process). Unlike dough made of wheat flour, the dough made of glutinous rice flour isn’t very elastic. It may crack during the assembling process (especially if it’s not soft enough). If cracks appear, wet the broken part with a tiny layer of water then rub gently to reseal. 4. Cook Tang Yuan in batches. They expand while cooking (about 1.5 times bigger in the end) so make sure it’s not too crowded when all the Tang Yuan are floating on the surface.

Recipe taken from www.redhousespice.com Tang Yuan, Chinese Glutinous Rice Balls by Wei, author for Red House Spice

Continue next page for a Quick Guide….

Quick Guide to Winter Solstice Festival:  Festival, Dongzhi, or Dong Zhi in Chinese, literal meanin is “the arrival of winter” (i.e. winter solstice) is a time-honored tradition that is celebrated in China. It is the day with shortest daytime and longest night in the Northern Hemisphere.  The Winter Solstice Festival was held as early as the Spring and Autumn Period. During the reign of the Han Dynasty (206 BC–220 AD), the holiday grew in importance. It was important during the Tang Dynasty and Song Dynasty when the emperors officially proscribed it as a day to worship and sacrifice to their god and to the ancestors. It has also been called the Changzhi Festival or Yashui.  In past imperial eras, the Winter Solstice Festival was more important, but now it remains a relatively important festival only in Taiwan. In some regions of China, some families still gather together to eat a special meal, visit ancestral tombs, and worship their ancestors.  Some people in southern China and some Chinese in communities in Southeast Asia gather together to make and eat a meal of tangyuan (汤圆 T ngyuán /tung-ywen/).

Tangyuan symbolizes family unity and prosperity. ā  For many Taiwanese and people of Taiwanese descent in other countries, the festival is still important. Families will go to the ancestral tombs and have meals of tangyuan, and they might offer tangyuan to the spirits at the tombs.  They also have a custom of offering nine-layer cakes to their ancestors. The cakes are made of rice flour and are shaped like animals such as chickens, ducks, tortoises, pigs, cows, and sheep.

Strawberry Yogurt Tamales Serves 30 – 35 INGREDIENTS Filling:

o 1 whole cinnamon stick o 1 cup water o 1 (7 ounce) Cacique Strawberry yogurt Smoothie o 5 large eggs 2 o 3 cup white granulated sugar � o ½ cup all – purpose flour 1 o 8 tsp. kosher salt � o 2 cups, diced strawberries o 2 – 3 drops red food coloring o 40 – 50 corn husks, softened in boiling water, drained, then patted dry Masa:

o 2 ½ - 3 cups lard or butter, room temperature. o 1 ½ cups white granulated sugar o 1 Tbsp. baking powder o ½ tsp. kosher salt o 7 cups corn flour (masa harina) o 3 ½ cups Cacique Strawberry Horchata

INSTRUCTIONS Filling: 1. Make a concentrated cinnamon water by boiling the cinnamon and water until it is reduced to a single tablespoon. Reserve. 2. In a blender, combine the Cacique® Strawberry Yogurt Smoothie, eggs, sugar, flour and salt. Pulse until fully combined, scraping down sides as needed. With the blender on, slowly pour in the cinnamon water. It is such a small amount it should not cook the eggs as long as the machine is running.

3. Pour the mixture into a non-stick sauce pot. And place over a medium-low flame. Stir constantly until the mixture thickens, about 10-15 minutes. This is a filling for the tamales, so it should be pretty thick, even thicker than pastry cream. 4. Press through a sieve or run through the blender again if you have lumps. Cover with plastic wrap, making sure the film is touching the yogurt mixture. Allow to cool. Once cool mix in the diced strawberries and a few drops of food coloring. Reserve. Masa: 5. Using a hand mixer, cream the butter and sugar until fluffy. Beat in the baking powder and salt. Mix in the flour and Cacique® strawberry Horchata, incorporating both incrementally as you go until the dough is formed. This should only take a few minutes. (Use your judgment regarding the consistency: it should be like soft sugar cookie dough. If for some reason it is too thick simply drizzle in a little more horchata, and if it is too thin, mix in a little more corn flour.) Assembly: 6. Make sure your hojas (corn husks) are pliable from soaking in hot water, but pat them dry before using. You’ll be working on the smoother side of the hojas. 7. Using an ice cream scoop or spoon, place a scoop of Strawberry Horchata Masa in the center of your corn husk. (The dough should be firm enough for an ice cream scoop, and it’ll make your tamales all uniform in size. For the yield on this recipe I used a size 16 scoop, which roughly a ¼ cup.) Using your fingers or a spoon, spread the strawberry horchata masa to resemble a rectangle about a ¼ inch thick, and taking care to leave a ½ inch border on all sides. 8. Place a tablespoon of the strawberry yogurt filling down the center of the masa. With the tamal horizontal to your body, gently fold the long ends of the husk toward each other, like a trifold letter. In doing so, you should have sealed the filling within the masa, or most of it at least. Don’t worry if it is a little messy at first, it’ll just take practice. You’ll end up with a big cigar shaped . Tie the ends of the tamal with strips of softened corn husks. 9. At this stage you can freeze the strawberry yogurt tamales for future use or proceed to cook them as instructed below. 10. Arrange the tamales standing up in a steamer. Cover and steam for about 30-40 minutes. Any more and you’ll end up with dry tamales. Then remove the tamales to a platter and allow to cool slightly before eating. The cooling will also help to set the tamales.

11. Enjoy on their own, or with a dollop of whipped cream. You can also use any leftover strawberry yogurt filling to serve with your tamales.

Recipe taken from www.caciqueinc.com Strawberry Yogurt Tamales by Latino Foodie (Art Rodriguez and Stephen Chavez), Chefs

Quick Guide to Las Posadas:  Las Posadas, (Spanish: “The Inns”) religious festival celebrated in Mexico and some parts of the United States between December 16 and 24. Las Posadas commemorates the journey that Joseph and Mary made from Nazareth to Bethlehem in search of a safe refuge where Mary could give birth to the baby Jesus. When they were unable to find lodging in Bethlehem, Joseph and Mary were forced to seek shelter in a stable, where the Christ Child was born. Las Posadas is celebrated from Wednesday, December 16 to Thursday, December 24, 2020.  It is celebrated in cities and towns across Mexico. Each evening during the festival, a small child dressed as an angel leads a procession through the streets of the town. The procession is primarily made up of children dressed in silver and gold robes carrying lit candles and images of Mary and Joseph riding a donkey. Adults, including musicians, follow the procession, which visits selected homes and asks for lodging for Joseph and Mary. Traditionally, the procession is always refused lodging, though the hosts often provide refreshments. At each stop, passages of scripture are read and Christmas carols are sung.  Mass is held each day after the procession, and, at the conclusion of the service, children break open piñatas filled with candy, toys, and, occasionally, money. The piñatas are usually crafted in the form of a star, which is said to have guided the three wise men of biblical tradition to the newborn Jesus.

LEFT – OVER IDEAS

“The joy of brightening other lives becomes, for us, the magic of the holiday” -W.C. Jones

Cranberry Aioli Lamb Sandwich

Serves 2

INGREDIENTS

o 2 Tbsp cranberry aioli o 3 lamb rib chops, sliced (from leftover rack of lamb) o 2 cups baby spinach o 1 tomato, sliced ¼ red onion, sliced Source: https://www.warburtonsglutenfree.com/luxury-lamb- o sandwich-on-seeded-loaf o ½ cucumber, sliced o 4 slices of multigrain bread

INSTRUCTIONS 1. Heat non – stick skillet to medium. 2. Sliced lamb rib chops thinly and off the bone and place on the pan. Turn once after a 30 seconds just to warm up the meat. (The first 2 steps are unnecessary if you like a cold sandwich) 3. Toast multigrain bread and spread 1 tbsp of craberry aioli for each sandwich 4. Layer warm sliced lamb pieces, top with 1 cup baby spinach per sandwich, sliced tomatoes, sliced red onion, and sliced cucumbers. 5. Serve with side of chips or any left – over salad you may have.

Fun Facts:  While Christmas celebrates the birth of Jesus Christ, there is no mention of December 25 in the Bible. Most historians actually posit that Jesus was born in the spring. And his birthday itself didn't become the official holiday until the third century. Some historian believe the date was actually chosen because it coincided with the pagan festival of Saturnalia, which honored the agricultural god Saturn with celebrating and gift-giving.

Chickpea Salad Wrap Serves 2 INGREDIENTS

o 2 cups left – over chickpea salad mix o 2 whole endives, chopped o 2 whole wheat pita breads o 2 tsp left – over dukkah spice o 2 tsp extra virgin olive oil

INSTRUCTIONS 1. Cut whole pita bread into halves and open them up. (it’ll look like a pocket and you may opt to warm it up either in oven, medium heat on a non-stick pan, Source: https://naturallyella.com/chickpea- curry-stuffed-pita/ or just over the fire stove turning every 3 seconds careful not to let it burn). 2. Toss chickpea salad mix and chopped endives. 3. Combine dukkah spice and olive oil and toss the chickpea endive mix with it. 4. Stuff pita bread with chickpea mix and serve.

Fun Facts:  The tradition of Christmas trees goes all the way back to ancient Egyptians and Romans, who marked the winter solstice with evergreens as a reminder that spring would return.  When Prince Albert of Germany introduced a tree to his new wife, Queen Victoria of England, it really took off across the pond. A drawing of the couple in front of a Christmas tree appeared in Illustrated London News in 1848 and as we say, the idea went viral.

Lemon Ricotta Wrap w/ seared steak Serves 2 INGREDIENTS

o 2 Tbsp. dukkah o 1 tsp. salt o 1 Tbsp. butter o 1 Tbsp. canola oil o 8 oz sirloin steak o 1 cup left – over lemon baked ricotta o 2 – 10” whole wheat tortilla wraps o ¼ red onion, sliced o 1 tomato, diced o 2 cups shredded romaine

Source: https://bitesofflavor.com/steak-gyro- INSTRUCTIONS wraps/ 1. Combine salt and dukkah and rub all over steak 2. In a large skillet, melt butter and canola oil together under high heat and sear steak on all sides. About 1 -2 minutes each till golden brown. 3. Then turn down heat to medium – low and baste (pour juices or melted fat over (meat) during cooking in order to keep it moist) for about 3 – 4 minutes for medium – rare with an internal temperature of 1400F. Let rest for about 5 minutes before slicing. 4. Spread ½ cup of lemon baked ricotta unto each tortilla wraps, then top with sliced onions, diced tomatoes, and shredded romaine lettuce. 5. Slice steaks thinly against the grain and place 4oz. of steak on each tortilla. 6. Tuck side ends into the center, then roll and tuck the bottom to the top. 7. Optional to slice wrap in half.

Sweet potato cheese patties Serves 20 cakes INGREDIENTS

o 4 cups mashed sweet potatoes o 2 cups grated mozzarella cheese o ¼ cup fresh grated parmesan cheese o ½ cup green onions (scallions or green shallots), chopped o ¾ cup bread crumbs, divided o 2 Tbsp. minced garlic o 2 Tbsp. freshly chopped parsley o 1 egg o salt and fresh cracked black pepper, to taste

INSTRUCTIONS 1. To the mashed sweet potatoes in the bowl, add the mozzarella, parmesan, green onions, 1/2 cup of bread crumbs, garlic, parsley and egg. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine. 2. Place remaining 1/4 cup of breadcrumbs onto a plate. Scoop 1 tablespoon of mixture into the palm of your hands and form into round patties about 1/2-inch thick. Dredge patties in the bread crumbs, evenly covering both sides, and set aside until ready to cook. 3. Heat about 1 tablespoon of oil in a medium-sized nonstick pan over low-medium heat. When oil is hot, add the patties in batches of 4 or 5, and cook for about 6 minutes on each side, or until golden and crispy, using a small spatula to flip them very carefully. Add more oil in between batches if needed.

NOTE FROM AUTHOR: Do not replace breadcrumbs with flour. The breadcrumbs absorb some of the moisture of the sweet potatoes, and set better. They will still be softer than potato cakes, but not gooey.

Recipe taken from www.cafedelites.com Cheesy Mashed Sweet Potato Cakes by Karina

From all of us here at St. Jude Wellness Center, we wish you a healthy, nourished, and joyful holiday season!

“A good conscience is a continual Christmas” -Benjamin Franklin