Friday, December 21, 2012

Delicious (and healthy!) holiday recipes

O Christmas Treats

Lei Chic
Photos by Kale's Natural Foods

You're dangerously close to surrending to the holidays.

After all, you're surrounded by fancy dinners, seasonal drinks and cocktails, late night food court visits between gift shopping, and tantalizing goodies. They don't call it season's eatings for nothing.

Don't raise the White Christmas flag just yet. Try these delicious and healthy recipes, courtesy of Kale's Natural Foods vegan baker and natural foods cook Jennifer Meleana Hee, for holiday treats you can enjoy now and not feel bad about later.

Kale and Quinoa Salad in Cumin Vinaigrette (Vegan/Gluten Free)

Peel and cube one large white sweet potato or yam. Coat with a small amount of melted organic coconut oil, cumin, curry powder and sea salt. Roast at 425 degrees for 10 minutes or until still slightly firm. Mix with 1 tablespoon of agave and roast until done. Do not overcook. Assemble the rest of the ingredients.

  • 1/2 cup quinoa, cooked and chilled (for a festive touch, look for red quinoa)
  • 1 bunch local kale, thick stems removed and thinly sliced
  • 1 head hydroponic green leaf, chopped
  • 1 cup Ho Farm cherry tomatoes, halved
  • 1 cup red cabbage, shredded
  • 1 can (15 ounces) small white beans
  • 1/2 cup pumpkin seeds, toasted
  • 1 avocado, thinly sliced

To make the dressing, whisk together in a small bowl:

  • 1 garlic clove, finely minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon cumin
  • 1 teaspoon organic agave
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Combine kale and hydroponic greens in large bowl or serving tray. Toss with dressing. Top with all remaining ingredients.

Lei Chic

"Xmas In Your Mouth" Gingersnaps (Vegan)
Adapted from Vegan with a Vengeance

Sift together in medium-sized bowl:

  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose white flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 1/2 tablespoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

Whisk together in small bowl:

  • 1/4 cup molasses
  • 1/2 cup coconut oil, melted over low heat
  • 1/4 cup nondairy milk
  • 1 cup organic cane sugar
  • 1 teaspoon vanilla extract

Add wet ingredients to dry and mix until well combined.

Roll into small or large balls, depending on your desired cookie size. Flatten slightly. Bake immediately on cookie sheets lined with a Silpat baking mat or parchment paper at 350 degrees for approximately 10-14 minutes. Do not overbake.

Optional glaze: Place 1 cup organic powdered sugar in bowl and whisk in very small amounts of water until a thick, but drizzle-able is achieved. Use whisk to drizzle gingersnaps with glaze.

While still warm, place cookies on rack and drizzle with glaze. Enjoy with a cold glass of soy eggnog.

Kale's Natural Foods is located at 377 Keahole Street, #A-1. Call (808) 396-6993 for store information or click here more healthy recipes.

Posted on Friday, December 21, 2012 in Permalink

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About Lei Chic

Lei Chic is a daily email and shopping blog that plugs you into Hawaii's newest and hottest boutiques, designers, trends, spas and salons, and more. You'll also discover all the cool events, dinners and sales happening around town in our Weekend Picks every Thursday. With Lei Chic, you'll get the inside scoop on what everyone will be talking about tomorrow – in your inbox today.

Lei Chic associate editor Natalie Schack has been a cultural anthropology student,museum worker bee and dabbler in graphic design. When she isn't scouting new fashion, compiling to-do lists or crafting puns, Natalie spends her free time dreaming up elaborate picnic ideas; "researching" via YouTube tutorials, blogs and Instagram; and dusting off her pith helmet for the next adventure life throws her way.


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