3 Super-Healthy Holiday Treats That Will Knock Your Socks Off!

Christmas and the Holidays are a time for celebrating and…let’s face it, eating (perhaps a bit more than usual!!).  As a researcher (and a passionate chef) who writes and speaks frequently on chronic disease prevention, I constantly challenge myself to create recipes that are so yummy, yet so good for you – that you can afford to indulge a little, and for once, even reap the benefits of such an indulgence!  So, if you are entertaining this year, try one or all of the following three recipes that I have perfected over time.  These treats can be served either as Appetizers or as Accompaniments/Side-dishes on your Holiday menu.  Ready?  Alright, get set – Put that chef cap on!

DESIREE’S KNOCKOUT CRANBERRY SALSA

One bag (1 lb) frozen or fresh (unsweetened) whole cranberries

One third cup lemon juice

One third cup (or a little more if desired) Demerara pure cane sugar (Available at most whole foods stores)

One bunch finely chopped spring green onions or chives

7 to 8 cloves finely chopped garlic cloves

5 to 6 finely chopped seeded jalapeno peppers

Salt to taste

Recipe – Bring a quart of water to boil.  Turn off the heat and add the cranberries.  Let cranberries soak in the water for about two minutes, then drain them very well (they should not be watery) and let them cool.  In a separate bowl, mix lemon juice, Demerara sugar, chopped chives or green onions, garlic and jalapeno peppers.  Add the cranberries and mix gently.  Add salt and adjust taste.  The mix should taste medium sweet-sour, a little spicy hot and not too salty – In other words, it should be a harmonious blend of the complex flavors of the ingredients used in this recipe.  Put the prepared mix in a beautiful serving bowl and let it chill in the fridge for a few hours.  

Service – Prior to serving, arrange some high quality whole grain or multi grain crackers on a platter and place the cranberry salsa in the serving bowl in the middle.  Garnish the salsa with some fresh, finely chopped chives.   This salsa makes for an ultra-delicious and unique appetizer that also goes well with a couple of French cheeses like Organic Camembert or Brie.  A glass of quality semi-sweet red wine can be served along with the crackers. 

Enjoy the mutually complementary health benefits of fresh cranberries, whole grains, a little organic cheese, and a good wine - ALL in this ONE fabulous appetizer!

DESIREE’S WINTER-MANGO RELISH & APPETIZER

Mangoes are a Summer fruit, but medium-ripe sweet mangoes can be purchased in the Winter months as well, and they can add just the right amount of  fresh scent and taste that can “wake-up” an ordinary holiday menu and make it truly unique and tantalizing.  Try this unique recipe as a side item that will add a unique piquancy to your turkey dinner this year, or serve it by itself as an irresistable appetizer:

3 or 4 Medium-ripe sweet mangoes

2 -3 Teaspoons very finely chopped fresh ginger

1 Small bunch very finely chopped chives or green onions

Salt – A pinch or to taste

3 to 5 Tea spoons lemon juice

2 to 3 Tea spoons brown sugar or soft jaggery powder (Jaggery is a crude cane sugar available at most ethnic stores).

Few dashes soy sauce

1 Tea spoon coarse crushed red chilli peppers

1/2 – 1 Tea spoon very finely chopped jalapeno peppers 

Recipe & Service – Cut magoes neatly into small diamond shaped cubes and chill the cubes in the fridge.  In a bowl, mix all the remaining ingredients.  Add mangoes and let the prepared mix chill for a couple of hours for the flavors to soak into the mango.  Serve the relish with crisp hot whole wheat pita pockets or home made freshly toasted whole-corn chips.   When made right, this is an absolutely unforgettable recipe!   

Enjoy the benefits of a whole-grain snack with fresh fruit and healthy spices in this recipe – Keep the salt and sugar content moderate, and it will still taste fabulously good!

DESIREE’S EAST-WEST BLEND PEANUT BUTTER SAUCE – DIP/SIDE DISH

This recipe for a “killer” peanut-butter sauce is extremely versatile as it can be used both as a delicious dip for fresh-cut vegetables (celery, carrots, water-chestnuts, etc.) OR it can be enjoyed on top of freshly steamed green beans, broccoli, buttered Basmati/Brown rice or Chinese noodles:

8 to 10 Tablespoons (non-hydrogenated) pure peanut butter – smooth or crunchy

Juice of 1.5 – 2 lemons

3 Table spoons soy sauce or Liquid aminos (soy sauce substitute that has naturally low salt)

4-5 Finely chopped garlic cloves

2-3 Tea spoons brown sugar

1-1.5 Tea spoons red chilli powder

Recipe & Service – In a medium size heavy bottom pot, mix the peanut butter with 1 and a half to 2 cups water.  Mix thoroughly with a whisk till smooth.  Put the mix on medium heat till peanut butter comes to a gentle boil.  Add all of the remaining ingredients and cook for approximately 20 minutes on low heat, stirring constantly to make sure that the peanut butter does not stick to the bottom.  Sauce is done when oil floats on top.  The oil on top should have a reddish appearance from the red chilli powder.  The sauce should be of a pouring consistency (not too thick),  Serve as a dip with fresh-cut vegetables, or pour on top of  hot crisp-tender steamed green beans, asparagus, broccoli or other favorite vegetable. 

Peanut butter is rich in mono-unsaturated fats, and in small amounts is a healthy and delectable treat when prepared and served with fresh vegetables as suggested.

Have a comment or thought on the above recipes?   Your thoughts are welcome.  Share them on The Prevention Revolution on Facebook. 

MERRY CHRISTMAS, HAPPY HOLIDAYS….CELEBRATE, ENJOY!