All posts filed under: Feel Good Food

Better than Eggnog- Dairy-Free White Russian Cocktail

Let’s face it, no one really LOVES eggnog. It’s like fruitcake, one of those things we serve this time of year because it’s a tradition, not because it’s the most delicious option. Well, why not start a new tradition with this scrumptious take on a White Russian. It’s creamy, nutty, and lightly spiced. ( I call it a Nutty Russian 😉 ) It’s also completely dairy-free so it has a rich holiday flavor without being heavy. Put it in a big punch bowl and you’ve got yourself a party. The Nutty Russian Cocktail Ingredients: Approx. 14 servings 1 cup Raw Cashews 1/2 cup Raw Macadamia Nuts 1/2 cup Raw Pecans 2 Tbsp Maple syrup 2 tsp Vanilla Extract 1/2 tsp Ground Cinnamon, plus more for dusting 1/4 tsp Ground Cardamom 1/8 tsp Ground Clove pinch of Salt 1 can light Coconut Milk 1.5 cups Vodka 3/4 cups Kahlua 4 cinnamon sticks 4 Star Anise Place nuts in a bowl and soak 2-4 hours*, drain and rinse. Add …

Spinach Pasta with Roasted Pumpkin, Pomegranate and Pecans in Sage Garlic Oil

Roasted Pumpkin, Pomegranate and Pecan Pasta in Sage Garlic Oil

Published by Jacqueline King

I came up with this roasted pumpkin pasta recipe as a way to make the best use of the pumpkins that had been decorating my front entryway. I bought a couple of varieties that were new to me this year rather than the traditional jack-o-latern type. When I cut into them with plans to make toasted pumpkin seeds, the color of the flesh inside told me that these pumpkins were made for more decorating doorsteps. I’ve tried cooking those regular pumpkins before and they were flavorless and fibrous, but these brightly colored pumpkins have a smooth, sweet flesh similar to butternut squash. The types to try are Cinderella, Fairytale, Hubbard or Sugar Pie. All you have to do to bring out their rich, sweet pumpkin flavor is roast them with a few spices. You can serve roasted pumpkin as a hearty seasonal side, but here it is paired with earthy spinach pasta, meaty pecans and sweet-tart pomegranate seeds to become a main dish that is not only beautifully balanced in flavor, but also beautiful to look …

Quick Ginger-Chili Pickled Persimmon

Published by Jacqueline King

Ginger-Chili Pickled Persimmon are my favorite pickles of all! They are delicious on salads or as a tangy-sweet snack. Persimmon are only available for a short time each year, so this is the perfect way to save the season, and only takes five minutes to make! Quick Ginger-Chili Pickled Persimmon Ingredients: 5 Fuyu Persimmon, sliced into 1/4 inch rounds, seeds discarded 1.5 cups Raw Apple Cider Vinegar 2/3 cup Raw Cane Sugar or Coconut Sugar 1 inch Ginger, sliced 1/2 tsp Chili Flakes 1 Tbsp Kosher Salt 1/2 tsp Black Peppercorns 1/8 tsp Saffron Directions: Stuff a pint-sized mason jar with the persimmons, add the vinegar, sugar and spices. Lightly shake so everything dissolves, and stick them in the fridge. They will keep for several weeks in the unlikely event you don’t eat them sooner. Notes: If you would like to heat process, fill the mason jars with the persimmon then bring the vinegar, sugar, and spices to a boil. Stir until everything dissolves then pour into the jar leaving 1/4 inch headroom, wipe the rim …

Rainbow Root Vegetable Salad

Published by Jacqueline King

This rainbow root vegetable salad is a beautiful and easy dish that adds a gorgeous array of colors to your winter table. All of the vegetables are raw so the trick is to use a mandolin to slice the veggies so they are just thick enough to hold their shape. Then we add sweet persimmon and golden raisins to perfectly balance the earthy flavor of the root veggies. It’s a celebration of the seasons bounty which makes it a perfect dish for the holidays! Enjoy and best wishes to you as we step into this busy season! With love, Jacq Rainbow Root Vegetable Salad Serves 6 as appetizer Ingredients 1/4 Fennel bulb and fronds 3 small watermelon radish 1 persian Cucumber 2 baby turnip (or 1/2 small turnip, peeled) 1/2 Yellow Beet, peeled 1/2 Chioggia (striped) Beet, peeled 1/2 Red Beet, peeled 3 rainbow Carrots 1 large Fuyu Persimmon (sub fuji apple if not available) 3 Romaine Lettuce Hearts 5 tablespoons Almond Oil, divided 1/2 Lemon Sea Salt and Black Pepper 1/2 Orange 1 tablespoon Red …

Real Food Fast- Pumpkin Spice French Toast with Coconut Butter

Published by Jacqueline King

French toast is a deliciously decadent treat that is usually reserved for Sunday Brunch or special occasions. This version, however, is so much more nutritious than your typical French toast recipe, and so quick and easy to make, you’ll want to add it to your regular breakfast rotation. We make it with whole grain Ezekial Cinnamon Raisin Bread (available at most Whole Foods and Trader Joe’s) because it’s high in protein and doesn’t have any added sugar, but the raisins and cinnamon give it a nice touch of natural sweetness. With the added protein from the eggs and the rich creamy coconut butter on top, it’s a great energizing breakfast that will keep you going strong all morning. I only recently discovered coconut butter and it’s a new favorite substitute for regular butter. It’s wonderful to use in baking or spread on muffins, toast, pancakes or (best of all!) French toast. Made from pureed meat of the coconut, it is as rich and creamy as dairy butter with a smooth nutty flavor. It’s kind of like if …

Creamy White Wine Risotto With Roasted Mushroom and Thyme

Published by Jacqueline King

If you’re looking for a beautiful and delicious main dish to serve this holiday season, look no further than this creamy White Wine Risotto with Roasted Mushroom and Thyme. I lived in Italy for a while and have so many memories of celebratory dinners with risotto at the center. I think of it as the world’s most elegant comfort food. It’s so satisfying and warming, but still feels like a special occasion food. Like a lot of people, I assumed that to get a creamy risotto, you have to add a lot of butter and cheese, but as I began to study plant-based cooking I found out that is absolutely not true! The creaminess is actually achieved by coaxing the starch out the of the special type of rice that is used to make risotto. You do this by adding hot liquid, a little at a time as it cooks, and by stirring a lot. To get the umami flavor that is usually provided by parmesan we add a little miso paste and nutritional yeast instead. …

Kalettes with Lemon tahini Drizzle and Goji Berrie

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

Published by Jacqueline King

I’ve been reading about kalettes for a while now and was excited to finally find them live and in person, or at least cut and in person, at the farmers market recently.. Also known as lollipop kale or kale sprouts, they are the latest star ingredient of the veggie world, and with good reason. They are an adorable cross between kale and Brussels sprouts, and like their parents, kalettes are loaded with nutrients and health benefits. Their flavor is slightly less bitter than Brussels sprouts with a mild earthy flavor. You can eat them raw or sautéed, but roasted kalettes are especially delicious! While they’re great dressed simply in olive oil and a little salt and pepper, here they are turned into something really special with a heavy drizzle of spoon-licking good lemon-tahini dressing and a sprinkle of sweet-tart goji berries. This recipe is perfect… As a quick, easy, and colorful side for holiday meals. paired with grains, beans and/or other veggies in a Buddha bowl when you’re feeling run down and need a big antioxidant …

Feel Good Chocolate Chip Cookies made with Oats Almond Butter and Banana (Vegan)

Published by Jacqueline King

Now that my baby is almost a year old, a shocking amount solid food is passing through those tiny lips. He seems to always be hungry so I thought I better start working on some healthy snack food recipes. These chocolate chip cookies really fit the bill. They’re made with a few simple, nourishing ingredients, and are vegan and gluten-free. They’re also really quick to make, which is a big bonus since time has never felt so precious to me as it does now. These cookies are perfect… anytime you want a healthy snack that satisfies your sweet tooth. when you don’t have time to sit down for a full meal. They’re even healthy enough to eat for breakfast! as a lunch bag treat to take to school or the office. Nutritional Highlights: Eating oats regularly can help lower your risk for heart disease. Oats contain a specific type of fiber known as beta-glucan. Studies have shown the beneficial effects of this special fiber on cholesterol levels for decades. Almonds are a great source of healthy …

Chocolate Pecan Coconut Overnight Oats

Published by Jacqueline King

This Chocolate Pecan Coconut Overnight Oats recipe is my favorite that I have come up with so far during my new overnight oat obsession. The flavors are inspired by those chocolate-coconut candy bars that I used to love as a kid, but made with pure healthy ingredients that make it a deliciously nutritious way to start the day. I love that it really fills you up and satisfies any morning sweet tooth. Since it has a great balance of whole-grain carbohydrates, plant proteins, and healthy fats it keeps you feeling strong and energized all morning! It takes only a couple of minutes to throw together at night and in the morning you have a nutty, chocolatey breakfast to enjoy at home or on the run. These chocolate pecan overnight oats are great fuel for a workout and also make a fabulous healthy snack or dessert. They keep a few days in the fridge so it’s nice to double or triple the recipe so you have them ready to enjoy anytime. Chocolate Pecan Coconut Overnight Oats Ingredients: Serves 1 1/4 …

Golden Green Goddess Overnight Oats

Published by Jacqueline King

These overnight oats are full of so many feel good ingredients, you can’t help but feeling all powerful after eating them! Both spirulina and hemp seeds are plant-based sources of complete proteins, meaning they contain all of the essential amino acids your body needs to repair tissue and to keep running like a well oiled machine. Spirulina is a blue-green algae that comes in powder form and has been used as a superfood dating back to the ancient Aztecs. It is about 60% protein and has a earthy, green taste. Hemp seeds are one of the best balanced sources of Omega-3 and Omega-6 fatty acids and have a rich nutty flavor. Both can be found in the superfood or supplement section of your health food market. The savory flavors are balanced with the sweetness of banana and honey and the tartness of golden berries. Indigenous to Peru, golden berries have recently gained wide popularity thanks to their high nutrient and antioxidant content, tangy sweet flavor and chewy texture. If golden berries are not available you can …