We love the holidays. Sharing meals with the people you love most in the world is a special ingredient in the recipe to a long life. We’ve curated a list of clean, simple, delicious recipes for your holiday table. And even if you decide to stick to your traditional recipes this year, these are festive items you can come back to throughout the holiday season.
Mashed Cauliflower
2 tablespoons of Ghee
Salt, to taste
Chop the cauliflower into florets. Place florets in a pot of boiling water. Transfer the cauliflower to a blender, add ghee then add cauliflower water from the pot until it reaches a consistency you like. For a thicker mash, add about three tablespoons. Serve and sprinkle with salt.
Sweet Potato Casserole
3 medium Sweet Potatoes, peeled and cubed
1/3 cup full fat Coconut Milk
1/4 cup Maple Syrup
3 tablespoons Coconut Oil
1 tsp Vanilla Extract
2 Eggs (Flax Egg if prepared Vegan)
2 tsp Cinnamon
Topping:
2 cups Pecans, chopped
2 tablespoons Coconut Oil
3 tablespoons Maple Syrup
1/2 teaspoon Cinnamon
Pinch of Sea Salt
Preheat the oven to 375 degrees Fahrenheit. Boil sweet potatoes until tender. Drain potatoes and transfer to a large mixing bowl. Add coconut milk, oil, syrup, salt, vanilla, and eggs. If preparing this recipe vegan use the flax “egg” method by mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water. Pour mixture into a baking dish.
In a bowl, mix pecans, coconut oil, syrup, cinnamon, and salt. Sprinkle the pecan mixture over the sweet potato mash. Cover and bake for 25 minutes. Remove the cover and bake for another 25 minutes.
Roasted Green Beans with Pine Nuts
2 pounds Green Beans
1/4 Garlic, thinly sliced
1/3 cup Olive Oil
Zest of 1 Lemon
2 teaspoons Salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Preheat oven rack to 450 degrees Fahrenheit. In a skillet over medium heat, toast pine nuts until golden then transfer toasted nuts to a bowl. In a large bowl, add green beans, garlic, olive oil, lemon zest, salt, and pepper. Toss together then transfer to a baking sheet. Roast green beans for 15 minutes. Remove from the oven and add lemon juice. Transfer to a serving dish and top with pine nuts.
Lemon Cranberry Sauce
1 lemon, chopped and seeded
1/2 cup coconut sugar
Pinch of salt
Rinse and drain cranberries. Pulse cranberries, lemon, coconut sugar, and salt in a food processor to finely chop. Serve immediately or keep refrigerated in an airtight container for up to 48 hours.
Roasted Miso Mushrooms
2 tablespoons Miso Paste
1 tablespoon Water
1/4 cup olive oil
2 teaspoons coconut aminos
1 teaspoon sesame oil
2 garlic cloves
2 teaspoons of chives
Preheat the oven to 400 degrees. Cut washed mushrooms into halves. In a separate bowl, whisk miso and water until homogenous. Add oil, coconut aminos, and garlic to the mixture and stir until smooth. Pour over the mushrooms and toss. Lay mushrooms on a prepared baking tray and roast for 30 minutes. Sprinkle chives and serve.
