When it’s time to celebrate the holidays with food, we’d love you to try some of our favorite holiday recipes that are healthy versions of traditional favorites. We even threw a few superfoods in to boost the natural goodness. Your guests will love these and ask for more…
Enjoy!

Apple Pomegranate Salad

Dressing
1/2 cup orange juice
2 tablespoons cold pressed extra virgin olive oil
1/2 tablespoon poppy seeds
1/2 teaspoon orange zest
1/2 teaspoon onion powder

Salad
3 red apples, seeded and thinly julienned
1 large fennel bulb, thinly julienned
2 mandarin oranges or tangerines, peeled, and cut crosswise into 3 slices
1/4 red onion, julienned paper thin
1/2 cup celery, sliced thin crosswise
1/2 cup pomegranate seeds
1/4 cup goji berries
1 pound arugula
1/2 cup chopped nuts

Directions:
1. Combine ingredients for the dressing in a large bowl and whisk to blend.

2. Add the remaining ingredients, except arugula, and toss well.

3. Place arugula leaves attractively on a plate.

4. Heap apple mixture on top, garnish with nuts and serve immediately.

Festive Cranberry Relish

Ingredients:
1 bag fresh organic cranberries
1 cup mango, diced
3/4 cup goji berries, soaked and drained
2 TBS fresh orange juice
2 TBS raw honey or stevia to taste
1 tsp freshly grated ginger
1 tsp orange zest
1/2 tsp cardamom
1/2 tsp cinnamon

Directions:
Process in a food processor until chunky.

Curried Carrot Soup

Ingredients:
2 ½ cups carrot juice
2 cups cashews or pine nuts
1 cup orange juice
2 TBS grated fresh ginger
1 TBS light miso
1 TBS curry powder
2 tsp lemon juice
1 tsp Celtic or Himalayan salt
1/8 tsp cayenne
1/8 tsp nutmeg

Directions:
1. Place all ingredients, except carrot juice, in a blender and blend until smooth and creamy.Mixture should have a satiny appearance.

2. Add the carrot juice and blend to incorporate. Do not over blend or the mixture will become frothy.

3. Store in a sealed glass jar in the refrigerator for up to one day.

Easy No Bake “Pumpkin” Pie

Crust:
2 cups raw walnuts
1 cup coconut sugar
1 cup raisins OR ½ cup raisins + ½ cup goji berries, soaked and drained
1/8 teaspoon sea salt

Directions:
Place all ingredients in a food processor and process until finely ground and ingredients begin to stick together. Add more raisins or a dash of water if necessary to make it stick together. Do not over-process the nuts. Transfer the crust mixture into a 9” round pie pan. Spread evenly and press down with hands to compact the crust and remember to bring the crust up the sides of the pan.

Pumpkin filling:
2 cups raw (butternut or acorn squash) diced small
1 ½ cups raw cashews, soaked one hour to soften and drained
1 cup coconut milk
1/2 cup coconut oil, melted until liquid
1/2 cup maple syrup or coconut nectar
1/4 cup medjool dates, pitted and packed
1-2 servings Vanilla Vegan Super Food Protein
1 TBS pumpkin pie spice
1 TBS psyllium husks
1/8 tsp turmeric powder
1/8 tsp sea salt

Directions:
Place pumpkin, cashews, coconut milk and liquid sweetener in high speed blender and blend until creamy. Add dates, spices, and protein powder and continue blending until incorporated and smooth. Add warm coconut oil and psyllium until completely incorporated and pour evenly over crust. Using a spatula, spread evenly. Cover lightly and place in a refrigerator or freezer to set.  (Note: This pie is easier to slice when cold. Place in the freezer 1 hour prior to slicing.)