Superfood Holiday Recipes - Santa's favorites


The Holidays are a time for family, fun and food. This is an even more important time to create healthy recipes, because you’re feeding so many of your dear loved ones. Let’s explore some ways that you can incorporate superfoods into your meals this holiday season!


Superfood Latkes.
Based on Sophie Jaffe's recipe.


Ingredients

  • 1 one flax egg (1 tablespoon ground flax seed + 3 tablespoons water )
  • 2 small potatoes, russet or sweet, grated and peeled
  • 1/4 medium yellow onion, grated and squeezed
  • 1/2 small zucchini, grated and squeezed
  • 1/2 Tbsp. OMG! Moringa Powder
  • 1 Tbsp. ghee or cooking oil
  • 1/4 tsp. baking powder
  • 1-2 Tbsp. banana flour
  • a squeeze of fresh lemon (optional)
  • salt and pepper to taste

Directions

Grab a pan or skillet, add a tablespoon of ghee or cooking oil, and bring to a high heat. Place all ingredients in a small bowl, reserving 1 tablespoon of flour. Once all of the ingredients are combined, check the consistency of your batter. It should be relatively thick, and if it’s too runny, add the extra tablespoon of flour. Drop the batter into the pan, and cook on both sides until golden brown and crispy. Top with apple sauce, sour cream, a drizzle of honey, and some lemon zest if you’d like!



Butternut Squash, Cranberry, Maple Tempeh Holiday Brown Rice Bowl
Based on Kathy Patalsky's recipe.


This holiday-approved entree is a one bowl wonder that you can whip up in minutes with cooked rice. The flavors are amazing: citrus, maple, rosemary, cinnamon.

Ingredients

  • 1 1/2 cups butternut squash cubes.
  • 1 cup tempeh cubes
  • 2 tsp. maple syrup, grade B
  • 1/2 cup onion, chopped
  • 2 tsp apple cider vinegar or orange juice
  • 2 cups cooked brown rice
  • 1/3 cup cranberries (fresh or dried)
  • 1/4 cup flat-leaf parsley
  • 1 Tbsp. OMG! Maca Powder
  • a few pinches of cinnamon
  • a few pinches of fresh orange zestOil: 1-2 tsp virgin coconut oil OR extra virgin olive oil
  • salt to taste, start with 
  • 1/3 tsp rosemary: add 1-2 pinches of finely chopped rosemary to the skillet - or sautè with a whole rosemary sprig and remove before serving.
  • Optional: a pinch of cayenne or 1/8 tsp black pepper


Directions

Warm a skillet over high heat. Add the oil, EVOO or virgin coconut. When the oil is hot, add the onion, tempeh, maple syrup and frozen squash. Allow to brown and heat for 2 minutes. If using fresh squash, you may want to lightly boil and drain squash before sautéing - this will help it cook and soften much faster. Add in all the remaining ingredients to the hot skillet, except the rice and parsley, and stir for another 2-3 minutes, if the pan gets too hot and ingredients start to over-brown, turn heat down to medium. Lastly, fold in the rice and parsley. Sautè for another 1-2 minutes to warm and lightly toast the edges of the rice, allowing the flavors to mix and mingle. You can also season and salt to taste here. Serve warm with some added fresh parsley over top for color.




Happy holidays!