Holiday Hog Hints

[Guest guest]

Since the holidays are moving in on us, we thought you

might like a few exceptionally good recipes to help you stay on a healthy path.

 

 

Orange-Cranberry

Sauce or Relish

Pineapple is delicious but optional

 

1

pound fresh, raw, organic Cranberries

2

–organic Oranges with skin/seeds removed

Equal amount of

pineapple may be added if desired.

Raw organic Honey –

Sweeten to taste. Start by adding

¼ cup and increase to desired sweetness.

 

Peel the oranges, cut

into 4 or move pieces and remove any seeds. Put the pieces of 1 orange in a blender. Peel/core pineapple. Put 1 - ½ inch slice cut into 1 inch pieces into blender. Wash the cranberries and remove any

stems. Place ½ of the cranberries

in the blender on top of the orange and pineapple. Pour in ¼ cup honey and blend. You may need to turn the blender off and push the berries

down into the blades several times.

Do not over blend if you want a relish with a chunky texture. Blend longer if you want a sauce. Pour the mixture into a bowl. Make a second blender batch and pour it

into the bowl. Taste and if more

sweetness is desired, add honey mixed with a little juice or water. Ready to eat immediately or chill and

serve later.

 

Almond-Tahini-Carob-Honey

Sweet Treat

Carob is optional. Delicious with or without carob

 

1 ½ cups homemade, organic Almond

flour

(soak, dry, and

grind almonds)

½ cup raw Tahini (purchase from health food store)

Or

(not both)

½ cup homemade,(organic)Sunflower seed butter*

3 tablespoons raw, organic Honey

1 teaspoon Vanilla

1 tablespoon + 1

teaspoon Carob powder

 

To make almond flour,

place pre-soaked, dry almonds in a food processor, blender or coffee grinder

and process until finely ground.

Pour the almond flour into a bowl and then add the Tahini (or homemade Sunflower seed butter), honey and vanilla and mix well. Remove ½ of the mixture and press it

onto a plate or pan until it is ¼ inch thick. Add carob to the mixture still left in the bowl and mix

well. Press the dough into a ball

and then pat it between your hands until it is approximately the same shape and

thickness as the mixture on the plate.

Place and firmly press the carob mixture over the plain mixture. You will now have a ½ inch thick

slab. Cut into bite size pieces (if you wish,

roll the pieces into marbled looking balls) and chill for 1 hour or more.

A special thanks to my friend, Karen, for this

sweet treat !

 

*Sunflower Seed Butter Soak

sunflower seeds for 6 hours in distilled water, drain and rinse several times

for 1 day. These are now sprouted

and alive. Spread and dry them for

several days on an unbleached paper towel. Make sunflower seed flour. Put it in a bowl and add enough organic sunflower/safflower

oil to make a mixture that is a bit on the runny side. Use this butter in place of Tahini. The

homemade Sunflower Seed butter is superior as the soaking has removed the

enzyme inhibitors. The sesame

seeds used in the Tahini are not pre-soaked.

 

NON-DAIRY, HEALTHY EGG NOG FOR THE HOLIDAYS OR ANYTIME. If you have Valorie’s all organic,

all raw, all sprouted recipe book, you have already tried

this. For any of you out there who

do not have our recipe book and would like to know how to make a delicious

smoothie that tastes like Egg Nog, call us and we’ll send you the instructions. It is the fresh, organic nutmeg that

makes all the difference!!

 

Once you taste these goodies, you’ll make them over

and over again. We wish you and

yours a very Healthy and Happy Holiday Season!

 

Yours in

Knowledge, Health and Freedom,

 

Doc

& Valorie

 

727-447-5282

 

 

 

 

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