Meal suggestions
Botanical Kitchen: Kale and Cranberry Salad
A festive salad with greens, radishes, pumpkin seeds and dried cranberries served with a fresh cranberry and orange dressing. Fresh cranberries and orange dressing blended to make a bright, tangy salad dressing rich in vitamin C, which helps support our immune system. You can use fresh or frozen cranberries and swap dried cranberries for maple syrup. Skip the oil if you want to make a lighter, oil-free, dressing; the pumpkin seeds in the salad will add healthy fats. -Karina
To read this recipe on Botanical Kitchen, click here.
Vegetable Mushroom Meatballs
Mushrooms, eggs, oats, breadcrumbs and lots of herbs are the keys to these veggie "meatballs." Begin by sautéing onion, garlic and 20 ounces of mushrooms together until the mushrooms have dried out and browned. Remove them from heat and let them cool down before combining them with two eggs, one cup of breadcrumbs, ground oats or any cooked grain (rice, quinoa, etc.) that you have available along with chopped parsley and the Herbes de Vermont dried herb blend. Cover this mixture and refrigerate for at least two hours. When ready to cook, use a tablespoon to measure out and form small balls. Either fry them in a bit of oil or bake them in the oven until cooked through. Get some tomato sauce simmering on the stove and throw in your veggie "meatballs" to mix together. Serve atop fresh pasta and with grated Savage cheese.
Honey Glazed Country Style Ribs
The pork from Snug Valley Farm is pasture raised, and these ribs are a meaty cut from the same portion that gives us Boston Butt and Shoulder Roasts. Country style ribs are a smaller, more manageable cut that deliver the same great flavor and richness. Begin by mixing together the glaze- using honey, chopped ginger, chopped garlic and soy sauce. Brush the ribs generously with the glaze and then either throw the ribs on the grill or bake them in the oven (by placing them on a roasting rack with a half inch of water in the bottom of the pan and cooking at 375 degrees). If using the oven method, make some oven roasted potatoes and brussels sprouts while you are at it and serve with a cabbage slaw.
Botanical Kitchen: Cranberry Oat Bread
A festive cranberry bread that uses basic ingredients and delivers a fabulous texture and flavor plus “nutritional bang for your bite”. This oil-free, gluten-free, dairy-free, egg-free and refined sugar-free meal is an excellent recipe for plant-based eating styles and therapeutic diets. Fresh and dried cranberries, apple sauce, and maple syrup mixed with oat flour and orange zest make this recipe nutrient-dense. The coconut in this recipe not only helps balance the texture but also adds small amounts of healthy fats that make the fat-soluble nutrients like vitamin E present in both cranberries and apples bio-available for absorption which leads to a functional nutrition approach to truly using food as medicine. —Karina
To read this recipe on Botanical Kitchen, click here.
