|12 Holiday Recipes from Your Favorite Hay House Authors
1. Wild Mushroom, Ginger, and Minted Brussels Pho Show From Crazy Sexy Kitchen by Kris Carr with Chef Chad Sarno
This feisty flavored pho, which is a Vietnamese noodle soup, will have your buddies begging for another bowl (and the recipe!). Slice the variety of mushrooms in different ways for added texture and appeal. Serve with your favorite brown-rice, buckwheat, or rice noodles.
|2. Gratitude Granola From The Mystic Kitchen by Denise & Meadow Linn
One morning I awoke feeling really grateful for the blessings in my life, but a growling stomach interrupted my “attitude of gratitude.” As it had been awhile since I’d been to the grocery store, my refrigerator and cupboards were rather bare. I considered eating a frozen pizza but then discovered a jar of old-fashioned oats sitting on the counter.
Continuing in my attitude of gratitude, I said to myself, I am grateful for the oats on my counter and the nuts and dried fruit in the cupboard. With that in mind, I decided to make a batch of homemade granola, and thus, Gratitude Granola was born.
|3. Holiday Mince Pie From Vegetarian Meals for People on the Go by Vimala Rodgers
Although most people save this recipe for the holiday season, I enjoy mince pie so much I eat it any time of the year. This recipe is fast, easy, delicious—and vegetarian!
|4. Kale Salad From Meals That Heal Inflammation by Julie Daniluk
If I could pick one vegetable to eat for life, it would be kale. An excellent source of vitamin A, vitamin C, and manganese, kale is also a very good source of fiber, calcium, vitamin B6, and potassium. I feel it has so much to offer that I find myself eating it four to five times a week. Dinosaur kale (also known as black kale, cavolo nero, Tuscan kale, or Lacinato kale) is a member of the brassica family, which includes cabbages. This slightly spicy and dark variety of kale is the easiest to clean because it is not as curly. I love that it is one of the last vegetables found locally in cool climates before winter sets in. Its flavor actually improves after the first frost.
|5. Trail Mix Cookies From Miraval’s Sweet & Savory Cooking by Justin Cline Macy & Kim Macy
Making these cookies is really easy—you use a simple “drop” method—and I never hesitate to give them to our daughter because they’re so full of good ingredients. You get whole grains from the oats, fantastic healthful oils from the seeds and nuts, vitamins and antioxidants from the fruit, and of course lots of fiber. The recipe makes quite a few cookies, but they freeze well if you seal them tightly in a freezer bag. Makes about 3 Dozen Cookies.
|6. Basil Pesto Pizza From Happy Hormones, Slim Belly™ by Jorge Cruise
You can also add some extra veggies to this recipe. Chop us some baby spinach, dice a quarter cup of tomatoes or red bell peppers and sprinkle them on with the cheese. Or make this a salad pizza and top the pie with baby arugula and diced tomatoes just before you eat. Add a drizzle of Italian dressing for extra flavor.
|7. Pimped-Out Pumpkin Pancakes From Looneyspoons by Janet & Greta Podleski|
|8. Spinach and Mushroom Stuffed Pork Tenderloin From The SparkPeople Cookbook by Meg Galvin & Stepfanie Romine|
|9. Dr. Carver’s Sweet Potato Biscuits From America I AM Pass It Down Cookbook by Jeff Henderson|
|10. Daily 5 Smoothie From Raw Basics by Jenny Ross|
|11. Holiday Kefir Soda From Cultured Foods for Life by Donna Schwenk
I gave some Holiday Kefir Soda to one of my good friends and workout buddies, Jayme. This started a trend where I work out, and now everybody is making kefir soda. They all ask each other if they’ve had their “kefir buzz.” This excitement inspired me to dabble with some fun versions of this soda—I love the original recipe—but now I’ve also made the soda using cranberry, apple, and pomegranate juices. They’re all delicious.
A note before you begin: Make sure you use sturdy swing-top bottles (the caps clamp down) when making this recipe. You can repurpose beer bottles, such as those from Grolsch, or you can buy new heavy glass bottles that are specifically designed for brewing. Bottles bought at craft stores aren’t as sturdy and may explode.
|12. Deacon Buddy Bars (for you and your pets!) From Natural Nutrition “No Cook” Book: Delicious Food for You and Your Pets by Kymythe R. Schultze
If you want to get fancy, you can make a batch and place them in a nice box to give as a gift for any animal—human or not. The nonhuman may not appreciate the fancy box very much, but their human will be so impressed!