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 Sweet Potato ............................................................................................................................ 10 Vegan Creamed Spinach ............................................................................................................................................ 11 Mustard Crusted Lamb Rack .................................................................................................................................... 12 Drinks & Desserts ............................................................................................................ 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 Yuan, Chinese Glutinous Rice Balls (Winter Solstice Festival) .................................................... 25 - 27 Strawberry Yogurt Tamales (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 ginger 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. sesame 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