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Food and Recipe of the Month

November - Holiday Cooking

Holiday cooking is upon us again and, for some people, it can be challenging to remain true to your healthy lifestyle during this decedent, rich culinary time of year. I have spent the last 21 years creating and perfecting standard holiday dishes that I now cook with a healthy flare.

Some rules of thumb to remember when you are first starting out on your healthy holiday menu is keep it simple. You do not want to over whelm yourself at first, so stick to what you know. If you have a recipe that you make on a regular basis do not discount it just because you think it is not special enough for the holidays. You can spruce up the recipe to make it more rich for the holiday dinner table, such as adding a little more fat. Good quality fats, such as olive oil or tahini, can be added to most recipes to create a richer taste.

Adding a little extra spices to your dishes can also make them special for the holidays. Sage is the signature spice for stuffing and can be added to any brown rice or millet dish you are creating for the holidays. Thyme and rosemary are also great spices to add to your dishes, and all three taste very good together. Also adding nuts, such as walnuts or pecans, imparts wonderful flavor and texture to dishes making them richer and extra special for the holidays.

Recipe of the month:

Stuffed Sweet Potato

4 small sweet potatoes
2 cups cooked brown rice
1 onion (diced)
2 cups mushrooms (chopped)
olive oil, tamari
2 T. tahini
1 T. tamari
1/4 tsp. sea salt
2 T. minced parsley

Pierce the skin of the sweet potatoes. Place on cookie sheet and bake at 350°for 45 minutes. Once done, let cool so you can handle them.

Sauté the onions in a little olive oil and a dash of tamari until soft. Remove from pan and place in a mixing bowl. Using the same pan, sauté the mushrooms in a little olive oil and tamari. Add to the mixing bowl along with the cooked brown rice. Cut the sweet potatoes in half, length wise. Gently scoop out some of the middle and place in a food processor. Add to the processor the tahini, tamari, and sea sat. Puree until smooth. Add the parsley and pulse processor to mix in the parsley.Mix the pureed mixture with the sautéed vegetables and brown rice. Stuff the sweet potatoes with the mixture. Bake at 350°for 20 minutes.



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