KANSAS CITY, Mo. -- The holidays are filled with lots of snacks, sweets and sugar. Heather Page of Healthy Decadence shared two recipes that you can enjoy without feeling guilty.
Creamy mashed cauliflower
1 head cauliflower
1/4 c. organic cream cheese, softened
3 T. grass fed butter
2 cloves garlic, chopped
1/4 t. sea salt and 1/8 teaspoon freshly ground black pepper
1/4 c. chopped scallions or chives
1/4 c. cheese grated
2 slices bacon, cooked and chopped
1. Heat water in stockpot on high.
2. Clean and cut cauliflower into small pieces.
3. Boil in water for 6-8 minutes or until well done.
4. Drain water thoroughly and dry on paper towels.
5. In a food processor or with immersion blender, puree cauliflower with the cream cheese, garlic, butter, salt and pepper until almost smooth.
6. Garnish with chives, cheese and bacon to your preference.
Kale and Brussels sprouts salad with roasted butternut squash, pumpkin seeds, and cranberries
For the salad:
1 pkg organic kale, chopped (around 8 cups, if fresh)
18 Brussels Sprouts, sliced thinly (use slicer attachment on food processor)
1/2 medium butternut squash, roasted and cubed into 1" pieces (you can make a large squash and keep the remaining for soup-see my next post :))
1/2 c. Crispy shelled pumpkins seeds or pepitas
1/2 c. Dried organic cranberries (or 1/2 c. fuji apple)
4 oz. goat cheese, herbed or plain, crumbled (optional)
For the dressing:
1/2 c. Olive oil
1/4 c. Raw apple cider vinegar
2 T. Dijon mustard
1 t. Honey (sub maple syrup for vegan)
1 1/2 t. Freshly chopped thyme
3/4 t. Freshly chopped rosemary
3 cloves freshly pressed garlic
Salt and pepper to taste
1. Build your salad in layers by ingredients, for presentation.
2. Mix all dressing ingredients and emulsify with an immersion blender or in a jar with a lid. This makes a lot of dressing.
3. Lightly dress the salad awhile before serving to allow the flavors to develop and then save the rest for dressing to personal preference.