Good Food: Winter 2016

FOOD

Have a #winterful Season —

WI N TER 2 016

—

Food, glorious food…the sensory heart and soul of every festive celebration. The waft of warm gingerbread, the tantalizing aroma of Christmas dinner, and delectable party nibbles bring such pleasure—and create memories that keep bringing us back for more.

We share your love of food, and are pleased to offer these easy, delicious, and healthy wholefood recipes to tempt your taste buds. And, of course, all your ingredients can be found at every Nature’s Fare store. Just ask our staff if you need help, and visit our website or Instagram page for an abundance of entertaining ideas.

From all of us here, we wish you a heartfelt, happy, and delicious holiday.

Slow Cooker Cranberry Apple Cider 1 cup 1 litre 2 cups 1 litre ½ cup 3 tsp

spiced rum (optional) pure unsweetened apple juice pure unsweetened orange juice unsweetened cranberry juice sugar, honey, or other sweetener (to taste) whole cinnamon sticks ground cloves

1. Add all ingredients to a 4 quart or larger slow cooker. Stir.

2. Cook 3–4 hours on low or until hot.

3. Keep warm as long as needed by setting to low or warm.

Stuffed Turkey Roll STUFFING 3 slices smoked bacon 5 cremini mushrooms, diced 1 small shallot, diced 2 garlic cloves, minced 1 tsp fresh herb poultry seasoning blend

4 cups 2 tbsp cup ½ tsp

fresh spinach (about ½ cup wilted) cranberry sauce Parmesan cheese, grated smoked paprika

TURKEY 1 extra large turkey breast, skinless and boneless dash kosher salt

dash 2 tbsp

ground black pepper butter

1. Preheat oven to 375°F. 2. Stuffing: Render bacon in a frying pan. Transfer bacon to a paper towel; reserve bacon fat in the pan. Once cooled dice bacon and put in a medium bowl. Sauté mushrooms, shallot, garlic, and poultry seasoning in pan with reserved bacon fat until shallot is softened. Add to bowl. Sauté spinach and cranberry sauce in pan until spinach is wilted. Combine with bacon and mushroom mixture, and stir in Parmesan cheese and smoked paprika.

Set aside.

3. Turkey: Using a sharp knife, butterfly the meat along its natural sectioning creating a more flat piece of meat.

Lay two layers of cling wrap over the meat, and use a meat mallet to pound the meat thin, to about ¼-inch thick. Season with salt and pepper. Spread stuffing over turkey, leaving a 2-inch border lengthwise on one side.

Start from one end and gently roll the meat and stuffing into a log. Use kitchen twine to secure the roll.

4. Heat olive oil in a large pan over medium heat. Brown the roll seam side down first. Use tongs to turn the roll to brown on all sides. Transfer roll to a roasting pan. Divide the butter into small pieces and place on top of roll.

Roast until internal temperature reaches 160°F, about 25 minutes, basting it periodically with the pan juices.

5. Let rest 15 minutes before slicing.

Loaded Roasted Brussels Sprouts BRUSSELS SPROUTS 3 cups Brussels sprouts, ends trimmed, halved 3 tbsp olive oil

1 tsp

salt

BUTTERNUT SQUASH 1 ½ lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups) 2 tbsp olive oil

3 tbsp ½ tsp

maple syrup ground cinnamon

2 cups 1 cup

pecan halves dried cranberries

DRESSING & TOPPING 2 tbsp balsamic vinegar 4 tbsp maple syrup 1. Preheat oven to 400°F.

2. Brussels Sprouts: In a medium bowl, toss sprouts with 2 tbsp of olive oil, sprinkle with salt. Lightly grease a rimmed baking sheet with 1 tbsp of olive oil. Place sprouts onto baking sheet, cut side down. Roast 20–25 minutes, flipping them over for the last 5–10 minutes of roasting. The cut sides should be golden brown.

3. Butternut Squash: Lightly grease a rimmed baking sheet with 1 tbsp of olive oil. In a medium bowl, toss squash with 1 tbsp of olive oil, maple syrup, and cinnamon. Spread out in an even layer on the baking sheet.

Roast for 20–25 minutes, flipping once half-way through roasting, until softened.

4. Dressing: Heat balsamic vinegar and maple syrup in a small saucepan over medium heat. Stir until slightly reduced.

5. In a large bowl, gently toss roasted Brussels sprouts, roasted butternut squash, dressing, pecans, and cranberries.

Parmesan Roasted Carrots created by Fraîche Nutrition 2 lb 3 tbsp ½ tsp 3 ½ cup

medium rainbow carrots olive oil sea salt sprigs fresh thyme (optional) Parmesan cheese, freshly grated

1. Preheat oven to 400°F. 2. Slice the larger carrots in half lengthwise, leaving smaller ones whole. On a rimmed baking sheet, toss carrots with olive oil, sea salt, and roughly chopped thyme sprigs.

3. Spread out carrots in an even layer on the baking sheet. Roast for approximately 20–25 minutes, until they start to caramelize and turn golden brown at the edges.

4. Remove from oven and sprinkle Parmesan cheese evenly over top. Return to the oven for 5–10 minutes until the Parmesan starts to turn golden brown and crispy. Serve immediately.

Raw Tiramisu created by Unconventional Baker “LADYFINGER” LAYER 1 cup walnuts ¾ cup medjool dates, pitted ¼ tsp instant espresso powder 2 tbsp coconut oil, liquefied

2 tbsp 1 tsp dash

warm water pure vanilla extract salt

CHOCOLATE MOUSSE LAYER ¾ cup walnuts, pre-soaked and strained ¾ cup raw cashews, pre-soaked and strained ¾ cup dates, pitted 6 tbsp maple syrup 6 tbsp unsweetened vanilla almond milk 4 tbsp coconut oil, liquefied

3 tbsp ½ tbsp 1 tsp 1 ½ tsp ½ tsp

cocoa powder unsulphured blackstrap molasses pure vanilla extract instant espresso powder (or more to taste) salt

2 tbsp 1 tsp dash

maple syrup pure vanilla extract salt

“CREAM” LAYER ½ cup raw cashews, pre-soaked and strained ¼ cup unsweetened vanilla almond milk 2 tbsp coconut oil, liquefied TOPPING 2 tbsp cocoa powder

1. “Ladyfinger” Layer: In food processor, process ingredients into a fine sticky mixture. Press the mixture into a 6-inch springform pan going up the edges a little all around. Place in freezer while working on next step.

2. Chocolate Mousse Layer: Blend ingredients in a power blender until smooth. Pour over the crust, tapping the pan lightly on the counter to even out the top. Place in freezer while working on the next step.

3. “Cream” Layer: Add ingredients to a clean blender, blend into a smooth mixture. Spoon over the mousse layer, taking care to not allow the layers to mix. Smooth out the top. Cover and freeze for 6 hours or overnight.

4. Dust the top with cocoa powder prior to serving. (Keep the cake frozen until ready to serve.)

Live well. Live organic.

LOCATIONS Kamloops

Kelowna

1350 Summit Drive 250.314.9560

1876 Cooper Road 250.762.8636

Vernon

Langley

West Kelowna

3400 30th Avenue 250.260.1117

Penticton

19880 Langley Bypass 778.278.1300

3480 Carrington Road 250.707.3935

2210 Main Street 250.492.7763

Store Hours & Online Orders: naturesfare.com

CONNECT WITH US

White Rock

15180 North Bluff Road 778.291.1321