Food

This quintessential side dish has its historical roots in the thrifty recipes to stretch day-old dry bread into one more meal. Here we turn tradition once again on its head and give the classic stuffing a whole new dimension by preparing it with homemade cornbread and making it gluten free to boot!

Feel free to use other greens along with the spinach in this show-stopping side dish. Kale, Swiss chard, and beet greens all work well. Once you master this roll, try filling it with other delectable seasonal combinations such as roasted squash and goat cheese or apples, shredded turkey, and chestnuts.

This colourful side dish is sure to shake up your holiday table. At first, vanilla might be a surprising addition to this savoury preparation; however, in combination with the curry powder, the whole is transformed into something greater than its parts.

Surprise and delight your guests by offering this scrumptious twist on the classic holiday chutney. Sour cherries are chockablock with antioxidants, which can aid in bolstering your immune system.

A great new way to showcase Brussels sprouts, this salad is sure to become an instant staple all season long. The almond garnish is made with tamari sauce, an often gluten-free sauce made from the liquid byproduct that forms during the preparation of miso paste. Beyond this salad, use these flavoured almonds to add crunch to roasted vegetables, garnish blended soups, or simply to snack on by the handful.

Think apple butter—but with pears. It’s sure to make lazy mornings that much more heavenly for the special people in your life. Beyond toast, muffins, and crackers, the pear butter is an inspiring addition to a cheese plate or even as a sandwich spread. It will keep for about one week in the refrigerator.

Almond Blueberry Pancake Mix Place 4 cups (1 L) organic whole wheat pastry flour, oat flour, or whole spelt flour, 2 cups (500 mL) almond flour, 1 cup (250 mL) dried blueberries, 2 Tbsp (30 mL) cinnamon, 2 Tbsp (30 mL) baking powder, 1 Tbsp (15 mL) baking soda, and 1 1/2 tsp (7 mL) salt in mixing bowl and use whisk to distribute ingredients evenly. Divide among gift jars. Instructions: Place 1 cup (250 mL) pancake mix in mixing bowl. In separate bowl, stir together 1 beaten egg and 1 cup (250 mL) milk. Stir wet ingredients into dry and let rest for 10 minutes. Pour 1/4 cup (60 mL) batter for each pancake (makes 8 pancakes). Orange Licorice Rooibos Tea Mix Using vegetable peeler, remove rind from 2 oranges. Place orange rinds on parchment-lined baking sheet and bake at your oven’s lowest temperature for 3 to 4 hours, or until rinds have dried completely and curled. Turn off oven and let cool in oven. Pulverize orange rind in spice grinder or mortar and pestle. Stir together orange powder, 2 oz (56 g) plain rooibos tea and 1 oz (28 g) licorice root. Divide tea mixture among small glass containers. Instructions: Place a heaping tablespoonful of tea mix in tea strainer and add steaming water; steep for 3 to 4 minutes. Mayan Hot Chocolate Mix Finely chop 6 oz (170 g) dark chocolate and mix with 1 cup (250 mL) cocoa powder, 2/3 cup (160 mL) coconut sugar, 1/3 cup (80 mL) powdered milk or powdered coconut milk, 1 tsp (5 mL) cinnamon, 1/4 tsp (1 mL) cayenne or chili powder, and 1/4 tsp (1 mL) salt. Pour into airtight jars. Instructions: Mix 2 to 3 Tbsp (30 to 45 mL) cocoa mixture with 1 cup (250 mL) milk of choice and warm in a saucepan. Za’atar Spice Mix Mix together 1/2 cup (125 mL) dried thyme, 1/4 cup (60 mL) crushed sumac, 1/4 cup (60 mL) toasted sesame seeds, and 1 tsp (10 mL) sea salt. Divide among gift jars. Instructions: Use in dips; blend into pasta salads; rub on fish or chicken; or sprinkle on roasted vegetables (such as winter squash, potatoes, eggplant, mushrooms), pizza, toasted pitas, scrambled eggs, and popcorn. source: "Love Bites", alive #386, December 2014

This smoky hot sauce is perfect for friends and family members who like a little spice in their life and who are probably burnt out, so to speak, with the onslaught of holiday cookies and cakes. It’s excellent when stirred into yogurt or sour cream for use in tacos, on meats, or as a dip. Dried chili options include ancho, chipotle, morita, guajillo, or pasilla. Try to use at least two different ones to give the hot sauce plenty of flavour nuances. Ancho peppers tend to be the mildest of the bunch. The hot sauce will keep for several weeks in the refrigerator.

A gift of homemade mustard is sure to be appreciated by the sandwich lovers in your life. Make sure to also trumpet how great this mustard is in salad dressings. The mustard packs a little bit of a sinus-clearing kick, so if you need to scale down the heat for recipients, use more yellow mustard seeds at the expense of the black ones.

Forget the tin of cookies; this bark will truly bring holiday joy. Adding in the coffee serves to heighten the chocolate goodness. The bark can be made one week ahead of time if kept chilled.

Who doesn’t love receiving from-scratch granola? Dried cherries, hazelnuts, and cacao nibs give this version a luxurious appeal and show recipients you truly care about helping them start the day in a healthy way.

These are deluxe dessert muffins. Best eaten the same day they’re made, they can also be frozen for up to one month. Rewarm before serving.

Bananas are naturally sweet and creamy, which makes them ideal for a sugar-free, no-cook ice cream base. For best results, keep the banana ice cream cold before coating with chocolate.

Look no further for a new twist on a fall favourite! All the goodness of pumpkin pie has been transformed into a cool and refreshing pudding. The bottom layer is tart apple caramel topped with rich creamy pumpkin. Caramel 4 cups (1 L) unfiltered apple juice 1 Tbsp (15 mL) coconut oil or butter 1/4 tsp (1 mL) vanilla extract Panna Cotta 3 Tbsp (45 mL) cold water 2 1/2 tsp (12 mL) powdered gelatin or 3 Tbsp (45 mL) agar agar 2 cups (500 mL) coconut milk or homogenized milk 2 Tbsp (30 mL) molasses 3/4 cup (180 mL) pumpkin, sweet potato, or squash purée 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) ground nutmeg To make caramel sauce, pour apple juice into medium saucepan. Bring to a boil, then reduce heat. Simmer, stirring occasionally, until juice foams and turns deep amber, about 35 to 40 minutes. Remove from heat and stir in coconut oil and vanilla. You should have about 1/2 cup (125 mL) sauce. Divide mixture among 8 ramekins, thick glasses, or coffee cups. Refrigerate to set while preparing panna cotta. To make panna cotta, pour cold water into 4 cup (1 L) measuring cup or medium bowl. Sprinkle gelatin over top. In saucepan, stir milk with molasses. Place over medium heat, stirring often, until hot. Remove from heat and whisk in pumpkin and spices. Gradually pour into measuring cup with gelatin and whisk to blend. Remove ramekins from fridge. Divide pumpkin mixture over top. Refrigerate until set, at least 6 hours or overnight. Serves 8. Each serving contains: 234 calories; 3 g protein; 16 g total fat (14 g sat. fat, 0 g trans fat); 23 g total carbohydrates (17 g sugars, 2 g fibre); 20 mg sodium Substituting agar agar for gelatin In saucepan, stir agar agar with milk and molasses. Let stand for 15 minutes, then bring to a gentle boil, stirring to dissolve. Remove from heat and continue with recipe. source: "Naturally Sweetened Deserts", alive #385, November 2014

This is a dense, chocolatey, and fudgy cake. You wouldn’t even know there are beets in here. Let it cool completely before serving. Substitute coconut oil for butter as a dairy-free option. 2 medium beets 1 cup (250 mL) gluten-free flour 1/4 cup (60 mL) cocoa powder 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) sea salt 1/2 cup (125 mL) raw honey 7 oz (200 g) bittersweet chocolate, chopped 1 1/4 cups (310 mL) unsalted butter, cubed 5 large free-range eggs, separated 1/2 tsp (2 mL) vanilla extract 1/2 tsp (2 mL) cream of tartar Place beets in large saucepan and cover with water. Bring to a boil, then partially cover and reduce heat. Simmer until very tender, about 40 minutes. Meanwhile, oil bottom and sides of 8 in (20 cm) round springform pan. In bowl, stir flour with cocoa powder, baking powder, and salt. Preheat oven to 350 F (180 C). Drain beets and then rinse with cold water. Using your hands, slip off peels. Chop, then whirl in a food processor until finely chopped. Add honey and whirl until well mixed. In large bowl, melt chocolate over double boiler. When almost melted, add butter and stir until evenly mixed. Remove from heat and beat in egg yolks. Stir in beet mixture, then flour mixture. Using standing mixer, beat egg whites with vanilla and cream of tartar until stiff peaks form. Stir about one-quarter of egg whites into chocolate mixture to loosen batter, then gently fold in remainder. Scrape into prepared pan. Reduce heat to 325 F (160 C)and bake for 40 minutes. Cake tastes best slightly undercooked. Let cool completely. Slice and top with Greek yogurt and fresh berries, if you wish. Serves 16. Each serving contains: 282 calories; 5 g protein; 23 g total fat (14 g sat. fat, 0 g trans fat); 20 g total carbohydrates (10 g sugars, 3 g fibre); 108 mg sodium Baking with beets The beets in this dessert not only add antioxidant goodness and a wealth of nutrients, including folate, manganese, potassium, and copper, but they also add moisture, which means you need less oil or butter, and a natural sweetness, eliminating the need for additional sugar.

Dairy and gluten free, these squares are good as a snack or as a fibre-packed, grab-and-go breakfast.

Sesame-spiked, slightly sweet, and highly sophisticated, this bold spin on latkes is anything but traditional.

Wake up your taste buds with the sun-infused flavours of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beet rounds.

You will never guess that these quiche squares are completely vegan and gluten free. A crisp crust holds protein-rich tofu, tender rutabaga, sweet squash, and festive rosemary, for a truly decadent-yet-healthy appetizer.

Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. The lemony dip acts as a welcome contrast to their perfumed richness.

The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked up by the sharp bite of horseradish, a root vegetable best used in moderation as a seasoning.

This rice bowl has it all: briny shrimp, a flavour-packed nut sauce, crunchy veggies, and a sweet kick courtesy of pineapple. Bowls are sure to empty quickly.

The nori garnish adds umami flavour to this Japanese-inspired rice bowl. If wasabi powder is unavailable, you can use a small minced chili pepper to bring some fiery punch to the avocado mixture. Consider serving with a side of pickled ginger.

Undeniably, this is comfort food in a bowl. This method of scrambling eggs will keep them moist and light, nothing like those uninspiring dry, rubbery eggs. Taking the time to roast the tomatoes amplifies their sweetness, while a touch of basil-infused oil adds bright, fresh flavour.