Holiday Menu

If you don't have "roast beast" on Christmas Day, what do you have?

I think this year I would like to try Timbales. I found a great recipe from Fat Free Vegan.

Instead of rolls and mashed potatoes, I'm going to make a lovely Jewelled Salad:

• lettuce
• cabbage
• cilantro
• water chestnuts
• red, yellow and orange bell pepper
• carrots
• mandarin oranges

Should I serve roasted beets, or broccoli with orange-ginger sauce?

Eggnog from the Happy Herbivore is definitely in.




And for dessert, I can't wait to try Dr. Furhman's Pomegranate Poached Pears with Chocolate and Raspberry Sauces.

I hope your holiday is cheery and vibrant!
To your health and happiness,
Hailey

Italian Marinated Vegetables

We had a neighborhood International Night (non-nutritarian) featuring Italy. While others made tortes, cakes, foccacia bread and meaty ravioli, I chose to showcase some simple vegetables.

1 head cauliflower, broken into florets
5 carrots, sliced
5 celery stalks, sliced
1 cucumber, slied
1 c. white vinegar
1/4 c. balsamic vinegar
1/4 c. agave nectar
1 Tb. Italian seasoning mix, below

Steam the cauliflower until just barely tender. Mix with remaining vegetables in a 2-quart container with a lid. Combine vinegars, nectar and seasoning mix. Pour over vegetables. Stir to coat. Cover and refrigerate overnight. Serves 8

Italian Seasoning Mix
1 Tb. each of garlic powder, onion powder and parsley flakes
2 Tb. oregano
1 tsp. each of black pepper and dried basil
1/4 tsp. thyme
1 tsp. salt (optional)

Combine and store in an airtight container

To your health and happiness,
Hailey

Red Flannel Hash

As the weather cools down, we desire more cooked vegetables. This quick autumn skillet meal uses the fresh-harvested vegetables readily available during October and November.

Grate any of the following:
Golden or red beets
Red or green cabbage
Sweet potatoes or yams
Carrots
Rutabaga or turnip

Heat a skillet on medium high heat. Steam-fry or stir-fry the vegetables (in a couple tablespoons of water or oil) just until tender crisp. Season to taste. Serve immediately. For a heartier meal, toss in some cooked beans and serve over rice.

To your health and happiness,
Hailey

Brussels Sprout Salad

With Dr. Joel Fuhrman's book, Super Immunity, hitting the shelves in a couple of weeks, I'm sure cruciferous veggies will be the rage! The trouble is that most people prefer this category of vegetables the least because they are so strong tasting (sort of like eating mud pots at Yellowstone National Park). Of course, it is exactly the sulphur compounds that make them so valuable. The key is to chop them very fine and not to overcook them. In fact, Dr. Furhman advocates eating them raw. I discovered that I actually enjoy Brussels Sprouts when they are served in place of lettuce in a salad. Try these two variations:

Maple Apple Salad
Cut off base of Brussels sprouts, remove outer leaves, and slice thinly. Rotate cutting board and slice perpendicular to original cuts. Add chopped red apple (with peel), sliced green onion and a sprinkle of chopped pecans. Toss with Maple Apple Dressing:
1/4 c. apple juice
1/2 c. cold-pressed extra virgin olive oil
1/4 c. apple cider vinegar
3 Tb. pure maple syrup
1/4 tsp. nutmeg
Optional: If you prefer cooked Brussels sprouts, steam them lightly, just until they turn bright green, before adding other ingredients.

Brussels Slaw
Cut off base of Brussels sprouts, remove outer leaves, and thinly slice. Rotate cutting board and slice again perpendicular to original cuts. Add grated carrot, minced onion and poppy seeds. Coat with Mustard Vinaigrette:
1/2 c. extra virgin olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1/2 Tb. spicy brown mustard
a pinch of salt

To your health and happiness,
Hailey