Hello, I’m Sarah Forrester Wendt, this is my first blog entry! I thought I would start of with some yummy macrobiotic/whole foods recipes for the holidays
It’s Holiday time…My favorite part as always is the food!! It’s the time of year where all those decadent things are a must! Pate’s and pastes, pickles and preserves, sweet things and baked anything! MMM.
Trying to keep it all in the whole foods compartment can be a little challenging. But more and more vegetarian and vegan ingredients are easier to find. I have a husband(a graduate student) and 3 hungry kids, and we are on a tight budget, so what do we do around the holidays. Well we pick our food carefully, splurge on a few unnecessary items and top it all off with a good bottle of wine.
Here are some family favorites to get you started and to keep those belly’s nice and warm
Merry Christmas and a blessed and bountiful New Year!
Nothing like going sledding and coming home to a nice hot cup of cider..mmm!I like plain old apple cider with some added spring water heated up, but over the holidays it can be fun to add a little spice to it!
Spiced Hot apple cider
1/2 gallon apple juice or apple cider
1 cinnamon sticks
2 whole cloves
1 whole nutmeg
1/2 orange peel, cut into strips
1/2 lemon peel, cut into strips
(make sure your peel is organic)
Pour apple juice/cider into a large stainless steel pot
Place spices and peels into a cheese cloth. Drop cheesecloth into apple juice/cider. If you don’t have cheese cloth, just throw it all in loose and pick it out later or let the spices sink to the bottom.
heat to just short of a boil. Then remove the cheese cloth and serve!
How about some winter soup to warm our bellies.
Roasted Squash Soup
1/4 cup olive oil (or butter optional)
1 lg onion
3-4 cups cooked squash,(Butternut or Hubbard)
1/2tsp salt 1/2 tsp pepper
1/4tsp dried chili flakes( optional)
1 1/2 cups vegetable stalk
Squash directions- you can either roast or steam the squash..
Steaming- slice and de-seed squash steam in a pot for about 5-10 min till squash can be pierced with a fork
Roasting- cut squash in half and de-seed place cut side down on a cookie sheet rub a small amount of oil onto the skin place in oven at 375 for about 45 min.
Chop onion, add to hot oil in a sauce pan. Stir onions add salt, peppers and chilies and cook until onion is very brown on low heat, about 20 min.
add cooked squash(minus the skins for a smoother texture) and stir in vegetable stock and enough water to cover. Bring to a boil, reduce heat and simmer for at least 45 min covered on low heat. Blend with a hand blender until smooth.