PRESENTED BY HEALTH FIRST

Transcription

1 PRESENTED BY HEALTH FIRST

2 AÇAI BERRY TRUFFLES WITH NAVITAS NATURALS POWDERS (PAGE 16)

3 HOLIDAY RECIPES No Bake, Gluten Free, Vegan Cheesecake....4 with Daiya Cream Cheese & Maison Orphée Coconut Oil Hemp Seed Encrusted Salmon....5 with Manitoba Harvest Hemp Hearts Gluten Free Banana Coconut Loaf....6 with Prana Kilimanjaro Mix Seville Orange Glazed Carrots... 7 with Crofter s Orange Spread Cranberry Pecan Rice Pilaf....8 with Lundberg White Rice Homemade Hazelnut Spread... 9 with Prana Nuts Gluten Free Chocolate Truffles with Cuisine Camino Chocolate Chips Strawberry Goat Cheese Crostini with Crofter s Strawberry Spread Hemp Stuffed Tomatoes with Manitoba Harvest Hemp Hearts Grandma s Pumpkin Pie with Farmer s Market Pumpkin Pie Mix & Wholly Wholesome Pie Crust Chocolate Ganache and Crust with Enjoy Life Chocolate Peppermint Mocha Smoothie with Genuine Health greens+o & vegan protein+ Açai Berry Truffles with Navitas Naturals Powders Chocolate Banana Cake in a cup with Maison Orphée Coconut Oil

4 NO BAKE, GLUTEN FREE, VEGAN CHEESECAKE WITH DAIYA CREAM CHEESE & MAISON ORPHÉE COCONUT OIL Makes a 10-inch cheesecake in a springform pan 2 tubs Daiya Plain Cream Cheese Style Spread 3/4 cup coconut butter (a.k.a coconut manna) 4 Tbsp water 3 Tbsp lemon juice 3 Tbsp natural vanilla extract (clear or white is best but regular can also be used) 2/3 cup sugar 4 Tbsp Maison Orphée Coconut Oil In a blender or food processor, add coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 minutes). With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated. Melt the Maison Orphée Coconut Oil and pour into the cream cheese mixture. Beat until fully combined. Spread on top of prepared crust and let sit covered in the fridge for at least 3 hours. Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire! DAIYA CREAM CHEESE STYLE SPREAD MAISON ORPHÉE COCONUT OIL - 4 -

5 HEMP SEED ENCRUSTED SALMON WITH MANITOBA HARVEST HEMP HEARTS 1/2 cup Manitoba Harvest Hemp Hearts 1 pound salmon fillet (cut into four pieces) 1/2 cup fat-free mayonnaise 2 tsp fresh or dried tarragon 1/2 tsp orange zest 1/2 tsp salt 1/8 tsp ground black pepper Preheat oven to 350 F. Brush a baking sheet with olive oil. Arrange salmon on the baking sheet and spread with equal amounts mayonnaise. Top with Manitoba Harvest Hemp Hearts and sprinkle with tarragon, orange zest, salt and pepper. Alternatively, you may mix tarragon, orange zest, salt and pepper into mayonnaise before spreading over salmon. Bake 15 minutes in the preheated oven, or until salmon flakes easily with a fork. MANITOBA HARVEST HEMP HEARTS - 5 -

6 GLUTEN FREE BANANA COCONUT LOAF WITH PRANA KILIMANJARO MIX 2 cups gluten free all-purpose baking flour 2 tsp baking soda 1/2 tsp sea salt 1/2 cup coconut palm sugar 1/3 cup organic raw virgin coconut oil 4 bananas, mashed 1/4 cup homemade almond milk 1 tsp ground vanilla beans 1 cup Prana Kilimanjaro Mix 1/2 cup shredded coconut Preheat oven to 350 F and grease loaf pan. In a small bowl, combine flour, baking soda and sea salt. Stir and set aside. In a larger bowl, mix sugar and oil together and add mashed bananas. Add almond milk and vanilla and continue stirring until all the ingredients are combined. Add flour mixture to wet mixture and stir lightly. Add nuts and shredded coconut. Stir until everything is perfectly blended. Spoon mixture into loaf pan until it is ¾ of the way full and bake for minutes or until cake is golden brown on top. You can also check by poking the top with a toothpick and if it comes out clean, it's done. Let cool and slice into 1-inch slices. Enjoy! PRANA KILIMANJARO MIX - 6 -

7 SEVILLE ORANGE GLAZED CARROTS WITH CROFTER S ORANGE SPREAD 2 1/2 cups ½-inch crinkle cut or sliced carrots 3 Tbsp Crofter s Seville Orange Just Fruit Spread 1 Tbsp fresh grated ginger 2 Tbsp frozen orange juice concentrate, thawed 1 Tbsp butter or margarine In a medium saucepan, cook carrots covered in lightly salted boiling water for 3 minutes. Drain carrots and set aside. In the same saucepan over medium heat, combine Crofter s Seville Orange Just Fruit Spread, ginger, orange juice concentrate, butter or organic margarine, and stir until melted. Return carrots to saucepan. Cook uncovered, over medium heat for 5 to 6 minutes or until carrots are just tender and glazed, stirring occasionally. CROFTERS SEVILLE ORANGE JUST FRUIT SPREAD - 7 -

8 CRANBERRY PECAN RICE PILAF WITH LUNDBERG WHITE RICE Makes 4 servings 1 cup cooked Lundberg White Jasmine Rice or White Basmati Rice 2 Tbsp butter 1 (14.5 oz) can chicken broth 1 cup grated parmesan cheese 1/2 cup chopped cranberries 1/2 cup chopped pecans, toasted 1/4 cup sliced green onions Salt and ground pepper to taste Melt butter in saucepan over medium heat. Add Lundberg White Jasmine Rice or White Basmati Rice and stir for 2 to 3 minutes. Add broth and heat until boiling; stir once or twice. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat. Stir in parmesan cheese, cranberries, pecans, and onions. Season for taste with salt and ground pepper. LUNDBERG WHITE JASMINE RICE OR LUNDBERG WHITE BASMATI RICE - 8 -

9 HOMEMADE HAZELNUT SPREAD WITH PRANA NUTS 1 cup of hazelnut butter 1/4 cup of melted cacao butter 1/3 cup of cacao powder 1/4 cup + 1 Tbsp of maple syrup 1 tsp of vanilla essence 1 pinch of sea salt Melt cocoa butter in a bain-marie, or on low heat. Pour melted cocoa butter in a blender along with other ingredients and mix for a maximum 20 seconds. When mixture is smooth, transfer it into a wide mouthed mason jar. The spread will keep for up to three months in the fridge, or two months in your cupboard. PRANA NUTS - 9 -

10 GLUTEN FREE CHOCOLATE TRUFFLES WITH CUISINE CAMINO CHOCOLATE CHIPS 1 bag of Cuisine Camino Semi-Sweet Chocolate Chips (225 g) 1/2 cup of organic whipping cream or fair trade/organic coconut milk (vegan option) 1 tsp of organic vanilla extract 1 cup of Cuisine Camino Bittersweet Chocolate Chips 4 tsp of organic margarine CUISINE CAMINO SEMI-SWEET CHOCOLATE CHIPS CUISINE CAMINO BITTERSWEET CHOCOLATE CHIPS Empty a package of Cuisine Camino Semi-Sweet Chocolate Chips in a heat resistant glass bowl. In a saucepan, heat the whipping cream (or coconut milk) over medium heat until boiling. Pour the cream over the chocolate chips and mix with a wooden spoon. To obtain a uniform texture, place the bowl on a low heat and stir until chocolate is completely melted and smooth. Add vanilla extract and let the mixture cool at room temperature. Refrigerate for 1.5 to 2 hours. Texture should be firm. Using a small ice cream scoop or two spoons, form 20 balls of ganache (don t have to be perfectly round) and place them on a cookie sheet lined with wax paper. Refrigerate again, for 1 hour. Using a double boiler, melt Cuisine Camino Bittersweet Chocolate Chips with margarine. On low heat keep stirring until texture is smooth. Remove the cookie sheet from the fridge and use your fingers to gently adjust the ganache balls to make them rounder if necessary. Dip the ganache balls into the melted chocolate to coat them and place them back onto the cookie sheet. If the melted chocolate becomes harder, return the bowl to the double boiler and stir until texture is soft again. If you would like to add toppings onto your truffles, do it while the chocolate coating is still warm so the toppings stick to the chocolate. See our topping suggestions below. Refrigerate truffles for another 20 to 30 minutes. Truffles are best served cold. Suggested Toppings: cocoa powder, shredded coconut, cinnamon, chili powder, nuts (whole or crushed), pistachio & sea salt, or simply sea salt

11 STRAWBERRY GOAT CHEESE CROSTINI WITH CROFTER S STRAWBERRY SPREAD 1 fresh baguette 1/8 cup extra virgin olive oil Coarse kosher or sea salt Fresh cracked pepper (optional) 6 fresh basil leaves 6 Tbsp of Crofter s Strawberry Premium Spread 3 slices prosciutto 4 ounces plain goat cheese Preheat oven to 375 F. Slice 6 pieces of the baguette approximately ½-inch in width, place on baking sheet, brush liberally with olive oil and sprinkle with sea salt and pepper if desired. Bake for approximately 10 minutes or until golden. Remove from oven and let cool. Spread the goat cheese onto crostini and add one tablespoon of Crofter s Strawberry Fruit Spread on top. Slice the prosciutto in half lengthwise, fold and place on top of the Crofter s Strawberry Fruit Spread. Set a leaf of fresh basil on each piece of prosciutto and serve. CROFTERS STRAWBERRY PREMIUM SPREAD

12 HEMP STUFFED TOMATOES WITH MANITOBA HARVEST HEMP HEARTS 12 small organic vine ripe tomatoes 1 1/2 cup of Manitoba Harvest Hemp Hearts 1 1/4 cup of firm tofu 1 packet of chili seasoning 2 Tbsp of fresh garlic 1/4 cup fresh parsley, chopped 1/4 cup fresh oregano, chopped 1 Tbsp fresh thyme 1/2 tsp freshly ground black pepper Slice the tops off the tomatoes and scoop out the insides using a spoon, making sure the outer shell stays intact. Save half of the tomato flesh in separate bowl. Combine all other ingredients with the tomato flesh, thoroughly stuff into the tomato shells, and serve. MANITOBA HARVEST HEMP HEARTS

13 GRANDMA S PUMPKIN PIE WITH FARMER S MARKET PUMPKIN PIE MIX & WHOLLY WHOLESOME PIE CRUST 1 can Farmer s Market Pumpkin Pie Mix 2 Tbsp brown sugar 1 1/2 tsp cornstarch 1 pinch salt 3 eggs 1/2 cup half & half 1/2 cup milk 1 Wholly Wholesome Pie Crust Preheat oven to 375ºF. In a bowl, whisk together the brown sugar, cornstarch and salt. Add the Farmer s Market Pumpkin Pie Mix, eggs, cream and milk and whisk to combine. Pour the filling into the Wholly Wholesome Pie Crust and bake until the center is set, 60 to 65 minutes, covering the edges with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. FARMER S MARKET PUMPKIN PIE MIX WHOLLY WHOLESOME PIE CRUST

14 CHOCOLATE GANACHE AND CRUST WITH ENJOY LIFE CHOCOLATE 1/2 cup water 1 Tbsp palm oil 1 Tbsp + 1/3 cup granulated sugar 1 1/2 tsp agave syrup or glucose syrup 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Double Chocolate Crunchy Cookies 3 Tbsp oil (your choice: safflower or grapeseed) 2 pints of two different flavors of non-dairy ice cream ENJOY LIFE SEMI-SWEET CHOCOLATE MINI CHIPS ENJOY LIFE DOUBLE CHOCOLATE CRUNCHY COOKIES Ganache: Place chocolate chips in small bowl. Combine water, palm oil, 1 Tbsp sugar, and agave syrup in small saucepan and bring to a boil. Remove from heat and pour over chocolate chips, stirring until mixture is smooth. Double Chocolate Pie Shell: Preheat oven to 350 F. Place entire package of cookies in food processor with 1/3 cup sugar and process until fine. Add 1 Tbsp of oil at a time and process until crust becomes wet, but not soaked. If still dry, add 1 tsp more oil at a time until easier to handle. Place crust in middle of a full-size pie pan and spread out with your fingers, making sure to have about 1/8-inch of coverage over surface and no holes. Bake 8-10 minutes. Main Recipe: Prepare ganache and crust, keeping the ganache at room temperature. Once crust has cooled, place in refrigerator to cool completely. After 30 minutes, ladle in about 1/3 cup ganache and tilt the pie pan until the ganache coats the bottom. Place in the freezer to set. Remove one ice cream flavor from the freezer and process in food processer until smooth. Pour into the pie shell and place back in freezer. Once frozen (1-2 hours) pour a layer of ganache over the top and place back in freezer to set. 2 hours later, process the second flavor of ice cream and pour over the top. Place back in freezer to set. Once it has set, ladle more ganache on the top, until it has covered the ice cream completely. Garnish the top ganache layer with Enjoy Life Semi- Sweet Chocolate Mini Chips, extra cookie crumbs, or anything else that you like and place back in freezer. When ready to serve, place pan over stove momentarily to loosen the pie shell from the pan, slice and serve

15 PEPPERMINT MOCHA SMOOTHIE WITH GENUINE HEALTH GREENS+O & VEGAN PROTEIN+ 1 cup almond milk 1 scoop Vanilla Genuine Health Greens+O 1/2 tsp mint extract or handful of mint leaves 1 tsp almond butter 1 scoop Chocolate Genuine Health Vegan Proteins+ 1 Tbsp cacao powder 1/2 frozen banana 2 handfuls spinach 1 shot espresso Optional: Cacao nibs for garnish Blend all and enjoy! GENUINE HEALTH GREENS+O GENUINE HEALTH VEGAN PROTEINS

16 AÇAI BERRY TRUFFLES WITH NAVITAS NATURALS POWDERS Makes 16 truffles 1 1/2 Tbsp coconut oil 1/3 cup Navitas Naturals Açai Powder 2 Tbsp Navitas Naturals Cacao Powder 2 Tbsp Navitas Naturals Cacao Nibs 2 Tbsp Navitas Naturals Coconut Palm Sugar 8 large medjool dates 1 Tbsp almond butter 1 pinch sea salt Combine all ingredients except for the cacao nibs in a food processor and process until a dense dough has formed. Add in the nibs and pulse a couple times to combine. Using a heaping teaspoon at a time, roll into 1-inch balls, and place on a plate. Place in refrigerator for one hour or longer before serving. Note: Always serve chilled or truffles will be too soft. Optional: Roll truffles in a plate of açai powder to dust exterior before refrigerating. NAVITAS NATURALS AÇAI POWDER NAVITAS NATURALS CACAO POWDER NAVITAS NATURALS CACAO NIBS NAVITAS NATURALS COCONUT PALM SUGAR

17 CHOCOLATE BANANA CAKE IN A CUP WITH MAISON ORPHÉE COCONUT OIL 1 Tbsp Maison Orphée Virgin Coconut Oil 2 Tbsp mashed ripe banana 2 Tbsp milk 2-3 drops of vanilla extract 3 Tbsp unbleached flour (optional: gluten-free flour) 2 Tbsp brown sugar 2 tsp cocoa 1/4 tsp baking powder 1 pinch of Maison Orphée Fine Grey Sea Salt 10 pieces of semi-sweet chocolate Melt the coconut oil in a small ramekin in microwave for about 35 seconds. Add mashed bananas, milk and vanilla. Set aside. In a coffee cup with a 1-cup capacity, combine flour, sugar, cocoa, baking powder and salt and stir together until smooth. Add the liquid mixture. Continue gently stirring until it is smooth and shiny. Garnish with chocolate pieces. Cook in microwave 50 seconds. Let stand 5 minutes to allow the cake to finish cooking. Variation: Replace the vanilla extract with grated ginger, orange zest and a pinch of cardamom. MAISON ORPHÉE VIRGIN COCONUT OIL MAISON ORPHÉE FINE GREY SEA SALT

18 Health First Network is proud to offer you this very inspiring recipe book for Healthy Holiday Entertaining. Our brand sponsors have very generously provided wonderful quick and easy recipes for the whole family to enjoy. With the holiday season fast approaching these delicious and healthy recipes combine the right balance of nutrition and decadence. Perfect for everyone! If you are entertaining family or friends, or simply want to try a new dish, this recipe book covers tasty appetizers to sinfully good desserts. The only difficult part is choosing which ones to make! Need a hostess gift for someone special? Everyone would appreciate chocolate Truffles. Pot Luck dinner? The Glazed Carrots or Rice Pilaf would be a welcomed addition to any buffet. Something special for holiday brunch? The Peppermint Mocha Smoothie would be perfect! We hope that you will return to this recipe book again and again over the holidays and that some dishes will become new family traditions. This year Health First Network is focusing on giving for the Mind, Body and Soul and we would like to offer this recipe book as a gift for all three. Bon Appetite!