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Holiday Time

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.

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