WINTER
This season is a time for rest and reflection with nourishing recipes for warmth and comfort.
Adaptogenic Hot Cocoa
INGREDIENTS
2 cups milk of your choice (dairy or non-dairy)
2 tablespoons unsweetened cocoa powder
1 tablespoon maple syrup or honey (adjust to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1 teaspoon adaptogenic herb blend (e.g., ashwagandha, reishi, or maca)
1/2 teaspoon vanilla extract
Optional toppings: whipped cream, marshmallows, shaved dark chocolate
In a small saucepan, gently heat the milk over medium-low heat. Whisk in the unsweetened cocoa powder and adaptogenic herb blend until it's well combined with the milk.
Add the maple syrup or honey, adjusting the sweetness to your taste. Stir in the ground cinnamon, ground nutmeg, and a pinch of salt for enhanced flavor. Pour in the vanilla extract and continue to whisk until all the ingredients are fully incorporated.
If desired, you can use a frother or an immersion blender to create a frothy texture on top of the hot cocoa.
Pour the adaptogenic hot cocoa into mugs. If you like, top each mug with a dollop of whipped cream, marshmallows, or shaved dark chocolate. Cozy up with your mug of adaptogenic hot cocoa!
Persimmon and Pomegranate winter Salad
This persimmon and pomegranate salad captures the essence of winter with its combination of sweet persimmons, juicy pomegranate arils, and a mix of greens. It's a wonderful way to enjoy the seasonal bounty while providing a burst of freshness and nutrients to your meal.
INGREDIENTS
2 ripe persimmons, peeled and sliced
1 cup pomegranate arils
Mixed greens (such as arugula, spinach, or mesclun)
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped walnuts or pecans
Balsamic vinaigrette dressing
Peel the persimmons and slice them into thin rounds. Gently remove the pomegranate arils from the pomegranate. If using feta cheese, crumble it, and chop the nuts.
In a large salad bowl, combine the mixed greens, sliced persimmons, and pomegranate arils. If you're using feta cheese, sprinkle it over the greens.
Sprinkle the chopped nuts over the salad for added crunch and flavor Drizzle the desired amount of balsamic vinaigrette dressing over the salad. Start with a small amount and add more if needed.
Serve the persimmon and pomegranate salad immediately as a refreshing and vibrant appetizer or side dish.
Winter vegetable stew
This winter stew is filled with seasonal vegetables and aromatic herbs, creating a wholesome and comforting dish that's perfect for warming up during colder months.
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 potatoes, peeled and diced
1 parsnip, peeled and diced
1 cup butternut squash, peeled and diced
1 cup green beans, trimmed and cut into bite-sized pieces
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 cup cooked beans (such as cannellini or chickpeas)
Chopped fresh parsley, for garnish
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
Add the diced carrots, celery, potatoes, parsnip, butternut squash, and green beans. Sauté for a few minutes until the vegetables start to soften.
Add the canned diced tomatoes (with their juices) to the pot. Pour in the vegetable broth and bring the mixture to a simmer.
Season the stew with salt and pepper to taste. Cover the pot and let the stew simmer for about 20-25 minutes, or until the vegetables are tender.
Stir in the cooked beans (cannellini or chickpeas) and let the stew simmer for an additional 5-10 minutes to allow the flavors to meld together.
Taste the stew and adjust the seasoning if needed. Ladle the winter vegetable stew into bowls and garnish with chopped fresh parsley.
Serve the hearty and nourishing winter vegetable stew with crusty bread for a satisfying and comforting winter meal.