Healthy, Holiday Recipes

Thanks to everyone who came out to the Wellness Workshop! I hope you enjoy these healthy, holiday recipes!


*If you’ve ever looked up recipes for Homemade Apple Cider, you know that quite often they start off with store bought apple cider. Well, this recipe starts off with something else — water! Make this in a pot or your slow cooker and your house will smell divine. It’s a healthy, festive drink that everyone can enjoy!



Ingredients: Serves 10-12 — 1 orange, peeled

— 1 lemon, peeled

— 10 apples (a mixture is good — I used Honey Crisp and Gala)

— 1 Tablespoon ground cinnamon

— 1 small piece ginger, peeled and sliced

— 1 teaspoon all spice

— 12 cloves

— 1-2 tsp. liquid Pyure Liquid Stevia

Instructions:

1. Peel the zest off the orange and lemon, being careful not to peel off the white pith (as this is very bitter). Cut all of the white pith off and discard, then cut the orange and lemon into slices (don’t worry about the seeds — they’ll be sieved out later).

2. Cut the apples into quarters.

3. Place the orange and lemon slices and peels into the slow-cooker pot along with the apples, cinnamon, ginger, all spice, cloves, vanilla extract and sugar. Pour in enough cold water to cover everything.

4. Turn the slow cooker to high, place the lid on and cook for three hours.

5. After three hours, use a potato masher to mash the fruit into the water, then place the lid back on and cook for a further 30-60 minutes.

6. Strain the liquid through a sieve into a large jug, add Stevia, and serve immediately.

7. Alternatively you can cool, cover and refrigerate until needed. Simply reheat in a pan when ready to serve.




*The Holiday Season is not complete without a Savory Butternut Squash Soup! This is one of my all-time favorite recipes to share! Throw everything in the slow cooker and save lots of time!


Ingredients

  • 1 large butternut squash (pitted, peeled and chopped)

  • 2 large apples (peeled, cored and chopped), I used Honeycrisp

  • 1 yellow onion (peeled and diced)

  • 4 large carrots (cleaned, stems removed and chopped)

  • 4 large stalks celery (cleaned, ends removed and chopped)

  • 1 box Organic vegetable broth (about 4 cups)

  • 2 cloves garlic, peeled and minced