Traditional eggnog is made with eggs, whole milk, and heavy cream, which unfortunately won’t work for those of us avoiding conventional dairy. I’ve been wanting to make some that tasted good and even had some nutritional value, so we're giving this one a try!
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 2 cups unsweetened almond milk, or dairy free milk of choice
- ¼ cup maple syrup
- 5 egg yolks
- 1 tsp nutmeg, + more for garnish
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ⅓ cup Flor de Cana dark rum
- Dairy free whipped cream, for topping, optional
Instructions
- Add the egg yolk and maple syrup to a medium bowl and using a hand mixer, mix on high until light and fluffy (about 2 minutes).
- To a medium saucepan over medium high heat, add the coconut milk, almond milk, nutmeg, and cinnamon. Cook while whisking often until the mixture just begins to simmer.
- Very slowly pour the milk mixture into the bowl with the egg yolks and maple syrup while mixing with the hand mixer. It is important to go slow while continuously mixing to temper the eggs. We don't want them to scramble / cook!
- Pour the mixture through a fine mesh strainer back into the pot on the stove. Whisk constantly over medium low heat for 3-4 minutes. Remove from heat and add the vanilla and the rum. Whisk to combine. Let it cool to room temperature, then refrigerate for 2-3 hours. Top with dairy free whipped cream, and garnish with a cinnamon stick, and more grated nutmeg. Enjoy!
Derived from Mary's Whole Life
I love buckwheat. I had it has a child with a yummy dish (Kasha Varnishkes) that is a traditional Eastern European dish (these were my Ashkenazi Jewish relatives) My aunt liked to add in beets which I also enjoyed! this recipe is more of a breakfast one but also super delicious! you can add in cabbage for some extra gut support or keep it simple like this recipe.
Ingredients
- 2 cups Water
- 1 cup Buckwheat Groats
- 1 tbsp Avocado Oil
- 4 Eggs
- 2 cups Baby Spinach
- Sea Salt & Black Pepper (to taste)
Instructions
- In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook uncovered for 15 to 20 minutes or until the water is absorbed.
- While the buckwheat is cooking, heat a pan over medium heat and add the oil. Once warm, crack the eggs in the pan and cook until the whites are set and the yolk is cooked to your liking.
- Divide the cooked buckwheat and fried eggs between bowls. Top with spinach, salt and pepper. Enjoy!
Every year, I like to make a traditional New Year's Eve dish. According to Southern tradition, eating black-eyed peas on New Year's Day will bring a year's worth of good luck and/or monetary gain, so why not give it a try!?
Ingredients:
- 1 pound dry black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 62 Ounces of chicken broth (we use our bone broth that we made with bones from chicken eaten earlier in the month)
- 8 cups water
- 1 (14.5 ounce) box of diced tomatoes
- 5 pepperoncini peppers (honestly we didn't add these and my hubby added white vinegar and some crushed red pepper to give it a similar flavor)
- 1 bay leaf
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- salt and pepper to taste
- Some people add 1/4 cup of bacon, a large ham bone or pork belly to give this dish a smoky yummy flavor
Instructions:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
- Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
- Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.
I've been asked several times recently about how could you have bone broth hot chocolate and it taste good! I was like oh there are so many ways and promised I'd share a recipe, well here we are!
Ingredients:
- 1/2 cup high-quality chicken bone broth (lighter in flavor is best)
- 1 cup milk (ideally whole raw milk or coconut milk but any will do)
- 1.5 tbsp natural sweetener (maple syrup, honey, or raw cane sugar)
- 1.5 – 2 tbsp cacao powder (depending on how chocolatey you want it)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- Pinch of cinnamon or cinnamon stick (optional)
Instructions:
- In a small saucepan over medium heat, bring bone broth to a slight boil.
- Add the natural sweetener of your choice, cacao powder, pure vanilla extract, and sea salt. Whisk well until combined.
- Add milk and cook for 2 more minutes.
- Pour into mugs and top with a sprinkle of cinnamon or add cinnamon stick, if desired.
- Serve hot and enjoy the frothy goodness!
Combining these ingredients provides an amazing blend of vitamins and minerals that our bodies thrive on:
- Bone broth: This rich and nutritious broth can be made right at home. The longer the bones are simmered, the greater the concentration of collagen and nutrients in the broth. For this recipe, a lighter-flavored broth is best flavor-wise. We use bones from the meat we get from local farms as you know us with sourcing.
- Plant Milk: You can honestly use whatever milk you like in here, I prefer a coconut milk or a 3 ingredient almond milk from Califia brand. There is some information out there that I haven't dove into that says raw milk (sourced well obviously) has different health benefits with vitamins and minerals.
- Cacao powder: Unlike normal cocoa powder and most chocolate, cacao has not been chemically processed and roasted, which can destroy a large amount of the antioxidants and flavanols present.
- Natural sweetener: Could it truly be a hot chocolate without some sweetness? My preference is local, raw honey (yet another superfood), secondarily real organic maple syrup.
- Pure vanilla extract: Just a touch of vanilla to slightly elevate the taste. Pure vanilla extract has antioxidant properties and provides a more calming effect.
- Sea salt: Adding a small pinch of high quality sea salt allows the body to absorb needed minerals more easily. Sea salt is high in Magnesium, Potassium, Calcium, and Sodium, which are key for muscle, brain, and heart health. It’s also so yummy in this recipe!
- Cinnamon: Ranked by researchers as the #1 spice across the globe in terms of its antioxidant levels, cinnamon has a number of health benefits, too!
Derived from recipe by Love and Homemaking
There are so many different ways these days to get in a healthy Hanukkah meal or snack but I'm going for this fun latkes recipe - it has avocado in it which I'm a big fan of as they are packed with heart-healthy monounsaturated fats that reduce inflammation and keep you feeling full and satisfied. They’re also rich in essential nutrients like vitamins K, E, and B6, potassium, and fiber, which support digestion, energy, and overall health. 🥑💚
This healthy spin on the classic Hanukkah latke is crispy, satisfying, and full of nourishing ingredients, paired with a creamy, dairy-free avocado herb sauce. Perfect for celebrating while staying aligned with your wellness goals!
Ingredients
For the Latkes:
- 2 large organic sweet potatoes or Yukon Gold potatoes, peeled and grated
- 1 medium onion, grated
- 2 pasture raised eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)
- 3 tbsp almond flour (or another gluten-free flour)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 3 tbsp avocado oil or coconut oil (for frying)
For the Avocado Herb Sauce:
- 1 ripe avocado
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh parsley or cilantro (optional)
- 1 small garlic clove
- Salt and pepper to taste
- 2–3 tbsp water (to thin as needed)
Instructions
For the Latkes:
- Prepare the Mix:
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- In a large bowl, combine the potatoes, onion, eggs (or flax eggs), almond flour, salt, garlic powder, and pepper. Mix well.
Fry the Latkes:
- Heat the avocado oil in a skillet over medium-high heat.
- Scoop about 2 tablespoons of the mixture, flatten into a pancake, and place it in the hot oil.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
you can bake latkes and I've actually done this and they have tasted good! they do tend to taste better when fried and most years I do a combination of each type!
For the Avocado Herb Sauce:
- Blend the Sauce: In a blender or food processor, combine the avocado, lemon juice, olive oil, garlic, herbs, salt, and pepper.
- Blend until smooth, adding water 1 tablespoon at a time until the sauce reaches your desired consistency.
Serve:
Plate the latkes warm with a dollop of avocado herb sauce on top or on the side for dipping. Garnish with extra herbs if desired.
