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Festive Fig & Vega Olive Tapenade
Traditional This hot apple cider is a great way to greet your guests as they arrive. Warm. Vega Team Member . then transfer to the Crockpot to keep warm throughout the day If you plan to keep your cider warm for all-day enjoyment. (about 4 L) of apple cider. When using a Crockpot. heat the apple juice and spices in a Crockpot. start it a few hours ahead of serving. Alternately. 1 US gal. and then reduce heat to a low simmer./4 L organic apple cider (unﬁltered apple juice) 4 to 10 whole cloves ½ to 1 whole cinnamon stick Optional: 1 thin slice of peeled. comforting and festive. Heat the apple juice with the spices on the stove to just below a boil. or heat on the stove. remove the spices when desired spiciness has been reached to prevent oversteeping (wrapping the spices in a square of cheesecloth or a large tea ball makes this easier). fresh ginger Recipe contributed by Lee Ann. Makes approximately 1 US gal. HOT APPLE CIDER Use more or less spice depending on quantity of cider and degree of spiciness desired. this recipe is a crowd pleaser.
Serve on ice with mint leaves as garnish. Sangria Punch WITH A KICK Place all of the ingredients (except mint and sliced citrus) in the blender and pulse a few times until rustically combined. Transfer punch into large bowl or pitcher and add mint and sliced citrus. sliced 1 large lemon. Recipe contributed by Lee Ann.This sangria adds international spice to your holiday festivities. 2 cups frozen cranberries 2 cups unsweetened pure cranberry juice 2 cups unsweetened pure red grape juice or 2/3 of a bottle (2 cups) of organic red wine 1 cup fresh unsweetened orange juice ½ cup fresh lemon juice 1 orange. * Vega Sport Pre-Workout Energizer is an adult beverage only. Before serving. so use a large pitcher or punchbowl. Preparation time is about 5 minutes. sliced 1 fresh lime sliced 1 cup chopped fresh mint 4 cups San Pellegrino or your choice of sparkling mineral water 1 scoop Açaí Berry Vega Sport Pre-Workout Energizer* (optional) BONUS: Easily modified for kid-friendly (and designated driver!) non-alcoholic enjoyment. plus 2 to 3 hours of refrigeration time. add the sparkling mineral water to the punch and stir. . simply choose unsweetened red grape juice instead of organic red wine and omit the Vega Sport Pre-workout Energizer*. This recipe makes about 1 gallon (4 L) of sangria. Place in the fridge to chill for at least a couple of hours allowing the flavours to infuse. Vega Team Member.
This recipe is huge hit with guests on any occasion. figs. smooth consistency) Transfer mixture to mixing bowl. 2 cups black.Festive Fig So popular. bring water to a boil and reduce to low heat. Add the figs and simmer for about 15 minutes until they rehydrate (until they are plump and tender) Pulse olives. garlic and freshly orange juice in food processor until finely chopped (should be a chunky. . stir in Vega Antioxidant EFA Oil Blend and season with pepper Stir in 1/2 the chopped walnuts (set aside other half for garnish) Serving Suggestions: To serve. Watch Recipe Video & OLIVE TAPENADE In a small sauce pan. and garnish with remaining walnuts or a thinly sliced wedge of fresh fig and serve as a canapé. we brought this Festive Fig and Vega Olive Tapenade back again from last year. capers. dollop a small spoonful on to sprouted grain crackers or crisps. kalamata olives. rosemary. minced 1 tsp ﬁnely chopped fresh rosemary 2 Tbsp juice of freshly squeezed orange 3 Tbsp Vega Antioxidant EFA Oil Blend Freshly ground black pepper to taste ¼ cup chopped walnuts Recipe adapted by Peggy Kotsopolous from her book Must Have Been Something I Ate. pitted 2 tsp capers 1 cup (250 ml) water 1 cup dried ﬁgs ½ garlic clove.
this delightful salad will knock your stockings off! Watch Recipe Video WITH MANGO VINAIGRETTE DRESSING: ½ cup extra virgin olive oil ¼ cup balsamic vinegar 1 Tbsp Vega Shake & Go Smoothie Tropical Tango 1 tsp dried oregano Sea Salt and fresh black pepper to taste SALAD: 4 cups arugula 1 cup sunﬂower sprouts 1 poached pear.Karmalized ½ red onion. sliced ½ cup SaviSeed . Recipe adapted by Peggy Kotsopolous from her book Must Have Been Something I Ate.Arugula Salad Perfect for any time of year. sliced Toss dressing with arugula and sunflower sprouts. SaviSeed and red onion. Plate arugula and sunflower sprouts and top with pear. .
add carrots. top with cracked black pepper and sage. Remember to keep it covered. 2 medium potatoes 2 medium carrots. and serve! Stir in one tsp of Vega EFA Oil for added Omega-3s. (Optional) Recipe contributed by Krystal. POTATO. add enough water to cover the vegetables. cut into a small dice 2 stalks celery. turmeric and ground black pepper. about 8 minutes. Dish into bowls. until the carrots are very tender. also cut into a small dice 1 medium onion.CELERY. chopped 1 Tbsp grated ginger ½ tsp turmeric ½ tsp cayenne pepper 1 tsp ground black pepper 1 tsp coconut oil 4 large sage leaves Water. CARROT & GINGER Warm yourself up from your finger tips to your toes with Vega Krystal’s delightful celery. stirring for another 2 minutes until the carrots begin to soften. as needed Sea salt to taste Vega Antioxidant EFA Oil Wash and dice potatoes. Vega Team Member Soup . ginger. bring to a boil and then turn down the heat and simmer. Makes 4 servings. Now put all the vegetables and liquid into a blender and blend to desired consistency. celery. sauté your onions and coconut oil in a skillet over medium heat until onions become translucent. chopped finely 5 cloves of garlic. potato. carrot soup. drain and put aside. cayenne. Add the cooked potatoes (make sure they are tender) and stir in. 4Stir in ginger and garlic. While potatoes are boiling. 5Next. Boil potatoes until they are tender. carrots and celery.
add onions. Add pinch of sea salt and sauté for another 6 minutes. SaviSeeds and ground chia. Transfer veggie mixture to mixing bowl with toasted sprouted grain bread. cored and diced ¼ cup dried cranberries ¼ cup walnuts ¼ cup SaviSeeds (Oh Natural Flavor) 1 tbs ground chia seeds 1 ½ cup veggie stock salt and pepper to taste Vegan STUFFING Preheat oven to 350°F Over medium heat. Bake for about 40 minutes. and pepper. apple. cranberries. walnuts. cooked quinoa. Vega Team Member . diced 1 green (banana) pepper. Once melted. diced 3 stalks celery. diced 2 tbs coconut oil ½ cup cooked quinoa 1 tsp sage (dried) ¼ cup minced parsley (fresh) 1 small royal gala apple. Recipe contributed by Krystal. incorporating all ingredients. Mix well. toasted and cut into 1inch cubes 1 small onion. Peggy’s vegan stuffing is pure comfort food without the compromise. Then mix in vegetable broth until moist and transfer mixture into casserole dish greased with coconut oil. add 2 Tbsp coconut oil to saucepan on stove top. carrot. Stir in sage and parsley. serve as a side with your main dish. add celery. Sauté for 2 minutes. diced 1 carrot.12 slices sprouted grain bread.
Portobello WITH GARLIC MASH GARLIC MASH: 1 small cauliﬂower. . approximately 10 mins. Add garlic and mushrooms and sauté until mushrooms have browned. Add ground chia and continue blending until well combined. chopped 1 cup crimini mushrooms. MUSHROOM KEBABS Recipe adapted by Peggy Kotsopolous from her book Must Have Been Something I Ate. Add half the mushroom mixture to blender and blend still smooth. Pour into bowl and stir-in remaining mushrooms. chopped ½ tsp ground chia seed 1 cup veggie stock or water Sea salt to taste For Mash: Steam cauliflower and parsnip until tender. minced ¼ cup extra virgin olive oil ¼ tsp sea salt ½ tsp ground cumin MUSHROOM GRAVY: 1 tsp coconut oil 2 cloves garlic. chopped 1 cup button mushrooms. cut into ﬂorets 1 parsnip. Add to blender with remaining ingredients and blend until smooth. For Gravy: Heat coconut oil on medium heat. peeled and chopped 2 cloves garlic. minced 1 cup maitaki mushrooms. chopped 1 cup shiitake mushrooms.
Brush skewers with olive oil and garlic marinade and grill. until warmed through. minced ½ tsp sea salt 2 Portobello mushrooms. Repeat threading the remaining vegetables onto the rest of the skewers.Portobello WITH GARLIC MASH KEBAB: ¼ cup extra virgin olive oil 2 garlic cloves. Serves four. cut into 1” pieces 2 red peppers. In a small bowl. Thread a piece of Portobello mushroom. cut into 1” pieces 1 red onion. Repeat until the skewer is full. followed by a piece of red pepper and a chunk of red onion. set aside. cut into 1” pieces Preheat grill or barbeque and soak eight large wooden skewers in water for 20 minutes. MUSHROOM KEBABS Recipe adapted by Peggy Kotsopolous from her book Must Have Been Something I Ate. turning occasionally. Serve immediately with Garlic Mash and Mushroom Gravy. garlic and sea salt. . whisk together olive oil.
Garnish with whatever you like and enjoy! Recipe by Gillian Young. . cinnamon and pumpkin pie spice (or nutmeg and ginger) to taste 2 tsp chia seeds 2 tsp milled sprouted chia seeds (optional. use additional chia seeds if you like) ½ can of pumpkin ¼ to ½ cup of almond milk Mix dry ingredients in a bowl Add ¼ can of pumpkin and your almond milk Mix. and let sit for 20 minutes Pudding Layer pumpkin on the bottom of your dish (try using glass so you can see the layers) and top with chia pudding and pumpkin seeds.PUMPKIN GINGERBREAD CHIA This recipe is a festive twist on an already healthy yet suspiciously decadent pudding. 1 scoop Vanilla Chai Whole Food Health Optimizer 2 tsp raw cacao Stevia to taste 1 tsp vanilla Allspice. taste.
coconut sugar. Bake for roughly 25 minutes.CHERRY ALMOND SPICED GLUTEN-FREE 4 very ripe bananas 1 Preheat oven to 375°F ⁄3 cup raw almond butter 1 cup cooked quinoa ½ cup quinoa flakes 1 ½ cups shredded. . vanilla. Then stir in cherries. almond and chocolate chips. coconut. unsweetened coconut 1 tsp cinnamon. cinnamon and orange zest and mix until well combined. let cool and enjoy! Recipe adapted by Peggy Kotsopolous from her book Must Have Been Something I Ate. then stir in almond butter and mix well Cookies Stir in cooked quinoa. Line a baking sheet with parchment paper and drop cookie batter onto cookie sheet by the spoonful. ground 1 tsp vanilla ½ tsp orange zest ½ cup coconut sugar ¼ cup dried cherries. chopped ¼ cup slivered almonds. quinoa flakes. chopped ¼ cup dark chocolate chips Mash bananas in large bowl.
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