Real Food. Holidays. for the. By Lydia Joy Shatney

Transcription

1 Real Food for the Holidays By Lydia Joy Shatney

2 Real Food for the Holidays December 2015 Nourishing Real Food the Whole Family Can Enjoy! By Lydia Joy Shatney

3 Table of Contents Introducing Real Food for the Holidays... 1 How to Use This ebook... 2 Hot Artichoke & Goat Cheese Dip... 3 Spicy Mixed Nuts... 4 Chicken Liver Rumaki... 6 Caramelized Onion Dip with Crudites... 7 Gravlax with Buckwheat Crepes... 8 Hovmastarsas - Sweet Dill and Mustard Sauce... 9 Buckwheat Crepes Smoked Salmon Frittata Citrus Salad with Poppy Seed Dressing Mustard Crusted Rib Roast with Roasted Balsamic Onions Yorkshire Pudding Broccoli Casserole Oyster Stew Honey Baked Ham Homemade Macaroni and Cheese Green Beans Almondine Hot Buttered Apple Cider Hot Chocolate Truffles Chocolate Covered Macaroons Christmas Shape Cookies - 2 Varieties... 28

4 Introducing Real Food for the Holidays Welcome to Real Food for the Holidays. The idea behind this ebook is to equip people with recipes made in the most nourishing way possible, following the ways of time honored tradition, such as fermentation and properly preparing nuts and utilizing cultured dairy. Along with those traditional practices, you can expect recipes that are glutenfree, primarily grain-free and lower in carbohydrates. Many more people these days are finding digesting those types of foods difficult and I wanted to provide a wealth of recipes that are delicious, nourishing and fun to show that this way of eating can be most enjoyable. It is my goal to provide amazingly, delicious food that will truly nourish your bodies from the inside out. With that in mind, the recipes in this book will be made from scratch with options for ingredients that can be purchased as well for those who may prefer to save some time or are not well versed with home preparation. I've also incorporated seasonally appropriate ingredients and meals that are most likely to be prepared with that in mind. December is a month where many cooks head into the kitchen with the holidays in mind, tree trimming parties and cookies swaps to boot. I hope you will benefit from my passion to serve up wonderful, wholesome foods, and precious memories to commemorate every season. Enjoy!! 1

5 How to Use This ebook I find the best way to use this ebook online is to transfer it to an ebook reader such as ipad or Kindle, as this enables easier reading capabilities. Or, you can simply print it out for easier use in your kitchen, by selecting all or just some of the pages. This ebook includes five appetizers, keeping all your holiday parties in mind, along with four dinners, two warming beverage ideas, and three desserts intended for holiday gatherings and cookie swaps. You will find anywhere from simple one dish suppers to more elaborate dinners with suggested sides. I have included the ingredients that I think are the best quality and most nutritious with which to feed yourself and others. Please feel free to substitute ingredients that are more conducive to your budget, as well as to where you live and shop. Also, please note that there are several recipes that require ahead of time preparation, so please review the recipes carefully so you can plan ahead. Most importantly, have fun with this book and savor the joy of nourishing yourself, your friends and your families. Feel free to contact me with any questions via my website: 2

6 Hot Artichoke & Goat Cheese Dip 10 ounces frozen artichoke hearts 1 1/2 cups chopped leeks or onions 1 garlic clove, minced 1/2 cup mayonnaise, or sour cream 8 ounces cream cheese, softened (preferably homemade, recipe follows) 2/3 cup grated Parmesan cheese 6 ounces soft goat cheese Blanched crudites, cauliflower, broccoli and asparagus to serve. 1. In a food processor, combine the artichoke hearts, onions, garlic, mayo or sour cream, cream cheese, parmesan cheese and goat cheese. Blend ingredients, leaving some texture in the dip. Spoon the dip into an 8 inch casserole dish. (at this point you can refrigerate the dip, covered for up to 2 days.) 2. Preheat the oven to Bake the dip, uncovered, for 30 minutes or until it is browned on top. Serve with the crudites. 3

7 Spicy Mixed Nuts 4 cups crispy nuts (a mixture of almonds, cashews, pecans or walnuts - recipes follow) 3 egg whites pinch of sea salt 1 cup raw honey, or maple syrup Juice of one lime (optional) 2 teaspoons chili powder 1. Beat egg whites with salt in a clean bowl until stiff. Slowly beat in the honey or maple syrup and lime juice, if using, and the chili powder. 2. Fold in the nuts until well coated. Spread on two buttered stainless steel pans. Place in a warm oven, no more than 150 degrees, for several hours until the egg white coating hardens. Store in an airtight container in the refrigerator. Crispy Almonds 4 cups almonds, preferably raw (and skinless, optional) 1 tablespoon sea salt filtered water 1. Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container. 4

8 Crispy Cashews Makes 4 cups 4 cups of raw cashews 1 tablespoon sea salt filtered water 1. Cashews have already undergone some heating, so they are not truly raw when you purchase them. Do not over soak cashews, make sure to only soak for 6 hours in a solution of filtered water and salt. 2. Drain, then spread on a stainless steel baking sheet. Place in a warm oven at 200 degrees for 12 to 24 hours until completely dry and crisp. Store in an airtight container. Crispy Pecans 4 cups pecan halves 2 teaspoons sea salt filtered water 1. Mix pecans with salt and filtered water in a bowl and leave in a warm place for at least 7 hours, or overnight. Drain in a colander. Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry and crispy. Store in an airtight container. Variation: Crispy Walnuts 4 cups walnut halves or pieces, preferably freshly shelled instead of pecans. Store in an airtight container in the refrigerator. 5

9 Chicken Liver Rumaki 40 pastured chicken livers 20 slices pastured bacon 20 water chestnuts 1/2 cup fermented soy sauce, gluten free 2 tablespoons grated ginger 2 tablespoons organic dark brown sugar 1/2 teaspoon crushed red pepper 1. Marinate the chicken livers in a bowl with the soy sauce, ginger, brown sugar, and red pepper for a minimum of one hour up to overnight. 2. Wrap a half slice of bacon around each liver and a halved water chestnut. Secure with a toothpick and place on a stainless steel baking sheet lined with parchment paper. 3. Bake at 400 until cooked through, about 20 minutes. Or alternatively in a skillet, cook the rumaki in two batches over medium high heat until the bacon is crisp all over and the chicken liver is cooked through, about 5 minutes per side. 6

10 Caramelized Onion Dip with Crudites 3 organic onions, thinly sliced Butter 1 1/2 cups sour cream 1/2-pound cream cheese 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley Splash of fish sauce salt and pepper to taste Balsamic vinegar 1. Cook the onions in butter over low heat in a cast iron skillet until caramelized, about 25 minutes. Add 2 tablespoons balsamic vinegar and cook, stirring until evaporated. 2. Coarsely chop the onions, place in a bowl and stir in the sour cream, cream cheese, parsley, fish sauce, salt and pepper. 3. Serve with sliced veggies such as celery, carrots and peppers. 7

11 Gravlax with Buckwheat Crepes 3 1/2-4 pound fresh wild salmon filet, cut, cleaned and scaled, preferably the middle cut with skin still on 1/3 cup sea salt 1/3 cup organic sugar or rapadura 1/3 cup whey, or lemon juice (optional) 2-3 tablespoons peppercorns crushed 1-2 teaspoons coriander seeds, crushed 2 bunches of dill 1. Check the filets for any small bones and use pliers to get them out. 2. Mix together salt, sugar, peppercorns, and coriander. Rub the filets with the mixture. Drizzle with the whey or lemon juice if using. Cover the salmon with the dill. 3. Wrap the salmon in plastic wrap and then in aluminum foil. Set under a weighted plate, or baking sheet. Refrigerate for at least 2 days and up to 6 days. Be sure to turn every 12 hours. 4. Before serving scrape off all the dill and seasoning and slice thinly on a bias. Serve wrapped in the buckwheat crepes and with some Sweet Dill and Mustard Sauce (Hovmastarsas.) This makes a fabulous holiday appetizer. 8

12 Hovmastarsas - Sweet Dill and Mustard Sauce 1/4 cup Dijon mustard 1-2 tablespoons raw apple cider vinegar 1-2 tablespoons honey sea salt and pepper to taste 1/2 cup extra virgin olive oil fresh dill, chopped 1. Mix together mustard, vinegar, honey, salt and pepper. 2. Drizzle in the oil and whisk well. 3. Stir in the chopped dill and serve with the Gravlax. 9

13 Buckwheat Crepes 1 cup buckwheat flour, freshly ground if possible 1/4 cup coconut flour 1 1/4 cups kefir (buttermilk or yogurt) 6 pastured eggs 6 tablespoons melted butter, plus more for brushing the pan 1/2 teaspoon salt 1 teaspoon baking powder 1. Mix together the eggs, melted butter, kefir and sea salt. Whisk in the baking powder and flours. 2. Thin out with enough water to achieve the consistency of cream. Beat well for several minutes in a mixer. Chill the batter for an hour or so. 3. Heat a heavy skillet or if you have one an actual crepe pan. Coat the skillet with melted butter using a brush. Using a 1/8 cup measuring cup or ladle, ladle the batter into the pan. Tilt the pan around to evenly distribute the batter. Turn after 2 minutes and cook one more minute on the other side. Keep the crepes warm in the oven while making the remaining crepes. Brush the pan with butter in between each crepe. Soaked Variation: Soak the flours for 12 to 24 hours in the kefir, in a warm place. Proceed with recipe by mixing the remaining ingredients into this mixture. 100% Buckwheat Variation: Use 2 cups of buckwheat flour only and only 3 eggs, eliminate the baking powder and proceed with directions. 10

14 Smoked Salmon Frittata Serves 8 12 pastured eggs 1 cup organic onion, chopped 8 ounces wild smoked salmon, sliced thinly 2/3-1 cup creme fraiche or heavy cream (preferably raw, but not homogenized or ultra pasteurized) 4 ounces cream cheese or soft goat cheese, or more to top with 1 small bunch of chives, minced zest of 1 lemon (optional) 2 tablespoons butter sea salt and cracked black pepper to taste 1. In a 10 or 12-inch oven proof skillet, melt the butter and sauté the onion over medium low heat until translucent. 2. In a large bowl, beat the eggs. Add the crème fraiche or cream, cream cheese or goat cheese, salmon, chives and lemon zest. Pour this mixture over the onions in the skillet. 3. Cook over medium heat until the underside is golden and setting up, about 5 minutes. 4. Sprinkle more cheese on top if desired and place under the broiler until the frittata is golden and puffy. Keep the oven open and watch closely so you do not burn. This should only take a few minutes. 5. Remove from oven and let cool a few minutes prior to slicing. Cut into wedges in the skillet. Serve this with Citrus Salad and Poppy Seed Dressing. 11

15 Asparagus Variation: 1 pound of asparagus, tough ends trimmed. Bring a pot of salted water to a boil. Blanch the asparagus until crisp and tender, about 1 1/2-2 minutes. Drain and plunge into an ice water bath. Chill the asparagus completely, remove from ice bath and pat dry. At this point, you can either chop the asparagus into 1 inch pieces and add to the egg mixture. Or leave the asparagus in stalks and lay them neatly in the skillet prior to pouring the egg mixture in. Proceed with directions. 12

16 Citrus Salad with Poppy Seed Dressing Serves 6 3 organic oranges, preferably navel 12 ounces organic baby spinach, arugula or mixed greens 1 medium organic red onion, halved then sliced super thin Poppyseed Dressing (recipe follows) 1. Slice the ends off of each orange and place the oranges on a cutting board. Using a sharp knife and working from top to bottom, cut off the peel and pith in strips. Working over a salad bowl, hold the orange and make a cut on either side of each segment to release from the membrane, letting the segments fall into the bowl; place the cut oranges in a large salad bowl. 2. Add the thinly sliced onions and greens of choice and toss well. Serve with Poppyseed Dressing. Creamy Poppyseed Dressing 1/4 cup honey 1/4 cup raw apple cider vinegar 1 teaspoon onion powder 1 teaspoon sea salt 2 teaspoons arrowroot (optional) 2 teaspoons poppyseeds 1/3 cup olive oil 1/3 cup sour cream 13

17 1. In the bowl of a food processor, or in a blender, puree all the ingredients except for the olive oil and poppy seeds. Slowly stream in the olive oil until it is emulsified. Stir in the poppy seeds. Pour into a container and refrigerate for at least 30 minutes for the flavors to meld together. The arrowroot helps thicken and bind the dressing. Keeps for up to a week. Shake well before each use. 14

18 Mustard Crusted Rib Roast with Roasted Balsamic Onions Serves pound bone in standing prime rib roast, with a fat cap 1/2 cup Dijon mustard 2 medium onions, cut into wedges with some core attached 3 large shallots, quartered with core attached 2 tablespoons balsamic 2 tablespoons melted butter or ghee 2 garlic cloves, minced 1 tablespoon mustard seeds 1/2 pound of pastured bacon (optional) Dijon Crème Fraiche (recipe follows) 1. Preheat oven to Remove the roast from the refrigerator at least 2 hours prior to cooking it. 3. Toss the onions, shallots, melted butter and balsamic vinegar together in a bowl. 4. Sprinkle roast with coarse salt and cracked black pepper. Stir the Dijon mustard and garlic together in a small bowl, then rub all over the roast. 5. Place roast, bone side down in a roasting pan. Sprinkle mustard seeds over the roast, pressing to adhere. If using the bacon, drape slices over the roast. (if your roast does not have a fat cap you will want to use the bacon.) 6. Roast for 20 minutes at 450. Remove from oven and reduce temp. to Arrange the onion mixture around the roast and return to the oven. Cook the roast minutes per pound, about an hour and 15 minutes to an hour 40 minutes. If you want it rarer, cook it the lesser time. 15

19 8. Transfer the roast from pan to a plate and cover with foil. Let rest minutes before slicing. Slice the roast and arrange on a platter. Spoon onions around the roast. If desired, pour pan juices into a bowl through a fine mesh sieve and drizzle over the platter as well. Serve with Dijon Crème Fraiche. Dijon Crème Fraiche: 1/2 cup crème fraiche 2 tablespoons prepared horseradish 2 tablespoons Dijon mustard coarse sea salt and cracked black pepper to taste 1. Beat the crème fraiche well, and stir in remaining. Chill. (can be made up to 8 hours ahead.) Serve alongside the sliced roast. 16

20 Yorkshire Pudding 2/3 cup buckwheat flour 1/3 cup arrowroot 1 teaspoon sea salt 1/2 teaspoon baking powder (aluminum free) 1 cup whole raw milk, or more 2-3 eggs 1/3 cup beef tallow, suet, pan drippings from a roast, bacon fat, or lard melted 1. All ingredients should be at room temperature. 2. Preheat oven to 400 degrees. 3. Sift together in a bowl, flour, arrowroot, salt and baking powder. Stir in the milk and eggs. Whisk well, cover and let stand 30 minutes to 1 hour. 4. Place a 12 cup muffin tin in the oven until it's very hot. Fill each tin with 1 to 2 teaspoons of the fat of your choice. 5. Stir enough milk into the rested batter to make it the consistency of heavy cream. Pour the batter into the muffin tins. The batter should sizzle in the hot drippings or fat. 6. Bake until puffed, browned and crisp about minutes. These are best served immediately. However they can be kept in a warm low oven for about 15 minutes. Slather with butter or serve with the rib roast. 17

21 Broccoli Casserole 1-1 1/2 pounds fresh organic broccoli, lightly steamed and chopped Butter 2 cups cultured sour cream 2 cups grated New Zealand Cheddar 2-3 pastured eggs 2-3 cloves garlic, minced 1 teaspoon paprika 1 teaspoon dried basil 1 teaspoon dried oregano sea salt and black pepper to taste 1/2-1 cup sautéed sliced mushrooms (optional) Juice of half a lemon (optional) Several splashes of fish sauce (optional) 1. Butter a 9 x 13 inch casserole dish. Preheat oven to 400 degrees. 2. Mix together the broccoli, sour cream, cheddar, eggs, garlic, paprika, basil, oregano, salt, pepper and if using the mushrooms, fish sauce and lemon juice. Place the mixture in the casserole dish. Bake 30 minutes. 18

22 Oyster Stew Serves 6 50 medium oysters, such as Bluepoints, shucked (about lbs.), with 1 cup of the liquor reserved 12 tablespoons unsalted cultured butter 6 tablespoons arrowroot 4 ribs celery, finely chopped 4 cloves garlic, finely chopped 1 large onion, finely chopped 1 2 cup finely chopped parsley 1 tablespoon coarse sea salt teaspoons freshly ground black pepper 1 4 teaspoon cayenne pepper 4 cups heavy cream, preferably raw (not ultra-pasteurized or homogenized) 1. Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat. Add the oysters and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately. 2. Heat butter in a 4-qt. chef's pan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, 3 4 minutes. Reduce heat to medium; add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes. 3. Stir in cream, and reserved oysters with their cooking liquid and cook, stirring occasionally and very gently, until just hot, about 5 minutes. Serve immediately. 19

23 Honey Baked Ham Serves 8 5 to 7 pound pasture raised organic ham, no nitrates added 1 cup raw local honey (or 1/2 cup honey and 1/2 cup organic dark brown sugar) 1 cup cultured butter 1 cup organic freshly squeezed orange juice Cloves, about 1/2 cup 1. Stud the entire ham with the cloves if desired. Place ham cut side down in a roasting pan. 2. In a small saucepan bring to simmer the butter, honey, and orange juice. Simmer until thickened and bubbly. 3. Brush the mixture over the entire ham and bake at 375 for one hour (a thermometer inserted should read 140.) 4. Turn on the broiler and let the outside of the ham caramelize for several minutes. Remove from oven, let sit for about 10 minutes. Slice and serve. 20

24 Homemade Macaroni and Cheese Makes 6-8 servings 3 cups organic Non-GMO quinoa elbow pasta (Ancient Harvest) 1/2 an onion, finely grated (or several cloves of garlic, grated) 3 tablespoons butter 3 tablespoons arrowroot 3 cups whole raw milk (or heavy cream) 1 1/2 cups shredded milder cheddar 1 1/2 cups shredded sharp cheddar Sea salt and pepper to taste Fresh grated nutmeg (optional) 1. Cook macaroni according to package directions. 2. Meanwhile, cook onion in melted butter in a chef's pan, until tender. Stir in arrowroot, salt, pepper and nutmeg. Add milk all at once, whisking well and cook over medium heat until slightly thickened and bubbly. Add the cheeses, stirring until melted. Stir in the cooked macaroni. Transfer mixture to a 3-quart casserole. 3. Bake uncovered at 350 for minutes until bubbly and heated through. Let stand 10 minutes before serving. 21

25 Green Beans Almondine Serves 6 1 1/2 pounds string beans, steamed Butter, as much as you like (about 1/4 to 1/3 cup works well) 1/2-1 cup crispy almond slivers 1. Melt the butter in a frying pan. Add the almonds and cook until lightly browned. Be very careful NOT to burn the almonds. 2. Toss with the green beans. Keep in the oven until ready to serve Variations: Mushroom - Add 1/2 pound of sliced mushrooms to butter and saute until tender. Add the almonds and some sea salt, and proceed with remaining instructions. Lemon - Follow above directions, just add the juice of half an organic lemon when you toss the beans and almonds. Red Pepper - Add 1 cup sliced organic bell peppers and 1 garlic clove minced, sauté in butter until tender. Add the almonds and a splash of naturally fermented tamari and proceed with remaining instructions 22

26 Hot Buttered Apple Cider Makes 16-1 cup servings 1-gallon fresh apple cider (preferably not pasteurized) Two 3 to 4 inch cinnamon sticks Fresh grated nutmeg (optional) 4 cloves 1 star anise (optional) Zest and juice of one orange 1/2 to 1 cup butter Raw Honey, if more sweetness is desired (optional) 1. In a small stockpot, heat the apple cider with all the spices. Bring to a simmer, turn heat down and let the cider mull with the spices for about 30 minutes. Or alternatively, place all the spices in a piece of cheesecloth, secure by tying and leave in the cider. 2. Strain out the spices, if using whole spices directly in the cider. Add the butter and honey if desired, until melted. 3. Serve in mugs with some freshly grated nutmeg in each glass if desired. 23

27 Hot Chocolate 1-2 tablespoons Homemade Chocolate Syrup (recipe follows) 8 ounces of raw milk 1. Heat milk to a simmer in a small saucepan. 2. Stir in chocolate syrup until well combined. 3. Remove from heat and serve. Homemade Chocolate Syrup 1 cup cocoa powder (raw cacao is best, or a good quality cocoa powder that contains high amount of cocoa butter) 1 cup water 1/2 cup maple syrup, grade B preferably (more or less depending on your tastes), alternatively you can use rapadura, honey is okay too 2 teaspoons of vanilla extract (preferably gluten free) 1/2 teaspoon of sea salt 24

28 1. In a small saucepan, whisk together the cocoa powder, water and maple syrup. 2. Bring to a slight simmer over medium heat, being careful not to burn, and whisking constantly. 3. Cook until well mixed and thickened, about 4 minutes. 4. Remove from heat and let cool. 5. Transfer to a glass jar and refrigerate. This syrup is very rich and thick, a little goes a long way. 25

29 Truffles Makes About 4 Dozen 1/2 cup grass fed raw cream (pasteurized is okay, but not ultrapasteurized or homogenized) 1/2 cup cultured unsalted butter, cut into small pieces 2 teaspoons raw honey (optional) 16 ounces finely chopped organic semisweet, bittersweet or dark chocolate (Non-GMO and soy free) 1/2 teaspoon vanilla extract (gluten free) 1/2 cup organic unsweetened cocoa powder, or 1/2 cup finely ground crispy nuts (almonds, hazelnuts, cashews), or 1/2 cup shredded coconut 1/8 teaspoon organic orange extract (optional) 1. Add the cream to a saucepan over medium heat. Warm until tiny bubbles appear in the cream. Turn off the heat. 2. Add the butter and chocolate to the cream and stir until everything is melted and very smooth. Turn on heat again if needed to fully melt the chocolate and butter, but only for about 20 seconds or so. 3. Let the mixture cool to the touch, about 15 minutes. Stir in the vanilla, and the orange extract if using. Scrape the mixture into a shallow bowl. Cover the mixture and refrigerate until solid, at least 4 hours or overnight. 4. Using a melon baller or a 1 1/4-inch ice cream scoop to scoop the chocolate mixture to make roughly shaped balls. Place each truffle on a piece of parchment paper. (in a cool place, so they don't melt while you are scooping the remaining truffle. 5. Place the cocoa powder, or nuts, or coconut in a shallow bowl. Roll one truffle at a time, using the palms of your hands to roll it into a smooth round ball. Then roll each ball in the coating of your choice. 6. Cover and store the truffles in the refrigerator until you are ready to eat them. (You can even freeze the truffles for up to 3 months.) 26

30 Chocolate Covered Macaroons 4 pastured egg whites pinch of sea salt 2 tablespoons arrowroot up to 1/4 cup honey 1 tablespoon vanilla extract 2 cups dried unsweetened coconut (or more to make thick batter) 6 tablespoons organic dark chocolate, or bittersweet chocolate 4 tablespoons cream 1/4 teaspoon vanilla (gluten-free) 1. Line a baking sheet with parchment paper. Preheat oven to 300 degrees. 2. Beat egg whites with salt in a clean bowl until stiff peaks form. 3. Beat in the arrowroot and slowly beat in the honey and vanilla. Fold in the coconut. 4. Drop large spoonfuls onto parchment lined baking sheet. The cookies should be thick and not runny at all. 5. Bake at 300 degrees for minutes, until golden brown. Remove from oven and cool. 6. In a small saucepan over low heat melt the chocolate and cream together for a few minutes until smooth. Add the vanilla. 7. Place the macaroons on a cookie rack over top of a parchment lined pan. Spoon the chocolate mixture over each cookie, spreading well with a spoon to cover the entire top surface of each cookie. 8. Place the cookies in the refrigerator or freezer to let the chocolate harden. Store cookies in a container in a cool place if they will be consumed soon, or the refrigerator for longer storage. 27

31 Christmas Shape Cookies - 2 Varieties Recipe adapted from 'Raw Food Real World' First Variety Ingredient 4 cups coarse almond flour 1 cup almond butter 1/2cup raw honey, or pureed dates 2 teaspoons vanilla extract 2 teaspoons sea salt 1. In a mixer combine all ingredients well with the paddle attachment. 2. Transfer the dough and onto a sheet of parchment paper. Cover with another sheet of parchment paper. With a rolling pin roll the dough out to about 1/2-inch thickness (You may want to do this in two batches). With a flat spatula carefully remove the cookies and place on a parchment lined stainless steel cookie sheet. Repeat with all the cookies until your pans are filled. 3. Place cookies in a 250-degree oven and bake for minutes. This version is a Dairy Free/Gluten Free/Lower Carb cookie. Second Variety 3 cups coarse almond flour 1 cup arrowroot 1/2 cup cultured unsalted butter 1/4 cup raw honey or date puree 1 teaspoon vanilla 1 teaspoon sea salt 28

32 1. In a mixer combine all ingredients well with the paddle attachment. 2. Transfer the dough and onto a sheet of parchment paper. Cover with another sheet of parchment paper. With a rolling pin roll the dough out to about 1/2-inch thickness (You may want to do this in two batches). With a flat spatula carefully remove the cookies and place on a parchment lined stainless steel cookie sheet. Repeat with all the cookies until your pans are filled. (Place dough in the refrigerator between batches.) 3. Place cookies in a 250-degree oven and bake for minutes. 29

33 Copyright 2015 Real Food for the Holidays by Lydia Joy Shatney All rights reserved. Material in this ebook is not to be copied, reshared, or republished without written consent by the author. All recipes are original or cited as adapted. Consent to share: You may share a recipe directly with a friend, but it is a violation of copyright and the licensing agreement to reshare the entire ebook to another individual or to post a recipe in full elsewhere online. For more nourishing recipes, videos and articles on health-related topics, please visit If you have any suggestions or questions about a recipe, please contact the author through the contact page at: 30