The holiday season is traditionally both a time of celebration and a time of low immunity. White flour, cane and beet sugar, and processed foods can suppress the immune system's response to the stress of travel, gatherings, and added commitments.
During this hectic season, try to make time to relax at the end of each day with a cup of tea. Whether it be ginger, peppermint, or chamomile, choose a calming, digestive tea that will calm your nerves and settle your digestion before bed. You may choose to reflect on the day's events and perhaps take time to create a meal plan for the following day. This practice can help remove stress from the day by offering you the opportunity to cook grounding, nourishing food. The recipes offered below are both cleansing and comforting, offering an ideal change of pace from the richness of holiday food. Bon appetit!
Sweet Potato PancakesYou will need:
- 1 cup boiled, mashed sweet potato
- 4 tablespoons flaxseed meal OR 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon each: cinnamon, cardamom, cloves and nutmeg pinch salt
- Chop and boil sweet potatoes.
- Drain boiling water and let cool for 5 minutes.
- Place in a blender with all the other ingredients and blend well.
- Heat a skillet and add vegetable oil.
- Pour batter into skillet, making small pancakes.
- Cook on medium heat for 2 to 3 minutes, flip, and cook on low heat for 5 more minutes.
Healing Bowl of DelightFirst start by making the Garlic Ginger Tahini Sauce. You will need:
- 1/4 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon salt or tamari
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly chopped ginger root 1â2 teaspoon freshly chopped garlic
- 2 medium sweet potatoes, cubed
- 2 rutabegas, cubed
- 2 beets, cubed
- 2 parsnips, sliced
- Olive oil
- Salt and pepper, to taste
- 1 bunch (2 packed cups) of kale, chard, collards or spinach, roughly chopped
- 1 teaspoon dry rosemary leaf
- 1/2 avocado, sliced
- Preheat the oven to 400 degrees.
- Grease a baking sheet with olive oil.
- Spread the chopped sweet potatoes, rutabaga, beets, and parsnips out on the sheet.
- Drizzle a little more olive oil on top and sprinkle with salt and pepper.
- Toss with a spatula until fully coated.
- Roast in the oven for 35 minutes, tossing them with a spatula after 15 minutes.
- Fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water.
- Place a steamer basket in the pot and fill the basket with the chopped greens.
- Cover the pot and turn the heat up to high. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and set aside.
- Place roots in a serving bowl.
- Add a generous serving of greens and top with slices of avocado and sauerkraut.
- Drizzle the sauce over the top and enjoy!
Writer Lisa Mase is a culinary medicine coach, food writer, translator, and folk herbalist living in Vermont. For articles and recipes, visit Lisa at www.harmonizedcookery.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.