Holiday apple crisp

Holiday apple crisp

Happy Holidays, Arcadia! Even though December tends to be one of our busiest months, it’s also one of the most beautiful. Did you know that spending time in nature can improve your mood and reduce stress? And to get an even better bang for your buck, sitting directly on the earth (grass, sand, field, mountain, rock) connects you to the earth and can act as a docking station to recharge the body. This technique is called grounding, and there is lots of research on the benefits – plus, we could all use a recharge around this time of year. Here are some healthy, plant-based recipes you may want to add to your holiday spread!

Holiday apple crisp 

Ingredients

  • 1 ½ cups coconut sugar, divided
  • 1 ¼ cups all-purpose flour
  • (or gluten-free) divided
  • 3 tsp. cinnamon, divided
  • ½ tsp. nutmeg
  • ¼ tsp. salt
  • ½ lemon, juiced
  • 2 tsp. vanilla extract, divided
  • 1 cup rolled oats
  • ½ cup pecans, chopped
  • ¾ cup vegan butter, melted

Directions

  1. Preheat oven to 350F.
  2. Peel and chop the apples into small cubes about ½” in size.  Put them in a large bowl.
  3. Add ½ cup of coconut sugar, ¼ cup of flour, two tsp. of the cinnamon, nutmeg, salt, lemon juice, and one tsp. of vanilla. Stir well, then pour into a 9x13-inch pan sprayed with cooking spray.
  4. To make the crumble topping, combine the remaining one cup of flour, oats, the remaining one cup of coconut sugar, the remaining one tsp. of cinnamon, the remaining one tsp. of vanilla, the pecans and butter. Stir well.
  5. Spread the mixture evenly on top of the apples to cover all areas.
  6. Bake for 45 minutes and let cool 20 minutes before serving.

Serves: 12 


Maple roasted squash salad serves:  4

Ingredients

  • 1 cup cooked wild rice
  • 6 cups butternut squash, cubed
  • 1 tbsp. avocado oil
  • 2 tbsp. maple syrup
  • 1 tsp. each: pink salt, cinnamon
  • 1 bunch Dino kale + lemon & shake pink salt
  • 1 large apple, cubed
  • ½  cup dried cherries
  • ½  cup toasted pepitas

Dressing

  • 3 tbsp. olive oil
  • 3 tbsp. apple cider vinegar
  • ½  tsp. dijon mustard
  • ½  tsp. sea salt
  • ½  tsp. pepper
  • ½  tsp. garlic powder

Directions

  1. Preheat oven to 400F.
  2. Toss squash in the oil, syrup, salt and cinnamon. Bake for 30 minutes, flipping halfway. 
  3. Strip kale from stems and cut into slivers. Put in serving bowl and squeeze on lemon and salt. Massage to break down.
  4. Add the squash to the bowl along with the apple, dried cherries and pepitas.
  5. Whisk dressing together, pour over salad and toss.

Serves: 4


Vegan cream cheese bruschetta serves: 10 

Ingredients

  • 1 baguette loaf
  • 1 tub Trader Joe’s Salmonesque Cream cheese
  • ½  jar Trader Joe’s Fire-roasted red peppers (or substitute diced tomatoes)
  • ¼  cup slivered basil

Directions

  1. Toast bread under the broiler.
  2. Layer with cream cheese, then roasted red peppers.
  3. Add slivered basil.

Serves: 10