One of the often overlooked items (beyond water and wine) at holiday festivities is the beverage. At our potluck (as you can tell, I made a few dishes for it!) I made a juice form my book, but decided to “spice” it up a bit, switch the ingredient amounts a little, and make it more “Holiday”. Continue reading →
In my quest for creating some Thanksgiving and holiday recipes this weekend, I decided to tweak another recipe from my book,Detox 101. These recipes were used at a Holiday Potluck for the Yoga Studio I teach at. I thought a simple dessert, that seemed more decadent than it really was, would be a fun way to go. I also wanted to use somethings I had in the kitchen. I had dates, pumpkin puree, cashews, and spices, the perfect ingredients for no-bake date bars. Continue reading →
As promised, I have a few holiday recipe coming up for you. In fact, from now until Thanksgiving, I will have one recipe a day that could be featured in your holiday meal planning. These dishes will each be made a bit healthier, but still indulgent and delicious.
Over the weekend (meaning Saturday) I got to play around with a few recipes from my book, Detox 101, and from my holiday list for a potluck at the local yoga studio. I made an entree, a juice, and 2 desserts.
Today, I have for you my first dessert, which wasn’t quite in Detox 101, since it is a cookie recipe, but is still made with healthier ingredients. I wanted these cookies to be soft, big, and sweet, but not sugary. I also wanted them thick and dense enough to roll ot and cut like a sugar cookie.
To achieve this effect, I used more flour, coconut sugar ( a low-glycemic sweetener) and molasses (which are deeply sweet and contain iron). I also used SugaVida, a new Ayurvedic superfood sweetener that I had the opportunity to try.
SugaVida is a naturally occurring zero-calories sweetener that is gaining popularity in other countries, due to it’s high level of b-12, among other nutrients, and it;s low glycemic index. SugaVida is naturally sourced from the Palmyra Palm Tree and is widely used in the UK, with it soon to be released officially her in the US. I had the opportunity to play with it recently and thought cookies would be just the thing to use it in. The taste is quite sweet, which means you use about 1/2 the amount of “sugar” the recipe calls for, and straight from the container, it is quite sweet. In abaked good, it worked perfectly.
The result was a soft-baked but slightly crisp on the outside cookie that goes perfect with a glass of your favorite holiday non-dairy milk.