For the first time in many years, I have been making holiday treats, giving them to friends and clients. Yes, I have eaten a few as well. Do I feel guilty or do I feel as if I am leading my friends down the sugary road to somewhere bad ? No. There are many many ways to indulge in some holiday cheer. I use nuts, honey, stevia, coconut oil, really good raw cacao, all organic of course.

The internet abounds with recipes and ideas galore! I owe a tip of the hat to Wardeh of GNOWGFLINS for her egg nog recipe which of course I have changed up a bit. Thanks to her commenters, too, who added their own taste.

Egg Nog
raw, real, no sugar, lacto fermented

4 cups of milk ( raw and fresh is best. I used 3 c. raw cow’s milk, 1 cup of heavy cream. You could use goats’ milk, coconut milk, make your own almond milk…)
8 yolks from eggs from pasture raised chickens ( I used 7 as some of the eggs were pretty large) ( As I have commented many times on this blog, when your eggs are fresh, local, from the pasture, there is no problem with eating the yolks raw. The chemistry of the whites is such that they are better for you when cooked)
stevia to taste ( I used the liquid kind and used 3 dropperfuls)
1 tsp. vanilla
1/2 tsp or so of freshly grated nutmeg
2 T. whey

Combine and mix in your blender. This filled one quart jar and one pint jar with a bit for the cook to taste. Let sit on the counter overnight or 24 hours. Shake well and pour into a beautiful glass. Go ahead and top with whipped cream and/or add a spoonful of alcohol ( rum, whiskey, some sort of liqueur)

Leave for Santa or not. I like to think the old guy might be ready for something lighter so I plan to offer him some fresh made juice. I recently made some for my cooking service, http://healthalchemykitchen.com ( called moving into winter juice, if you Santa Cruz folks would like to order some) I combined, in the blender, purified water, a Mutsu apple, 2 kiwis, 3 stalks of celery, a small amount of peeled celery root, and about an inch knob of ginger. Blend until liquified, strain, and drink.

I found a lovely cookie recipe in the cookbook, Sweet and Natural, by Meredith McCarty. Of course, I switched some things around.

Linzertorte Cookies

2 c. nuts, soaked, then lightly toasted and as finely ground as you can get them. ( I used purchased almond meal) ( can use almonds, hazelnuts, walnuts)
1 c. oatmeal, finely ground
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. sea salt ( I probably used a bit more, I didn’t measure!)
1/2 c. melted butter or coconut oil
1 egg
2 T. water
3 droppers of liquid stevia ( or if you want 1/4. cup honey)
1 tsp. orange zest
1/2 tsp. vanilla
1/4 c. fruit sweetened jam ( raspberry is traditional, I also used ginger jam – NOT fruit sweetened but oh so yummy.)

Preheat oven to 350 degrees. Line baking sheet with parchment or brush with oil.

Mix dry ingredients. In a separate bowl, whisk wet ingredients together and add to dry. The dough is not very wet but you should be able to form balls easily. Roll into 1 1/2 in. ( ish) balls. Transfer to baking sheet. Flatten a bit and press thumb in middle. You make have to fix some cracks and form what looks like the caldera of a volcano. Fill indentations with jam.

Bake until golden, 15 to 20 minutes.

Ho, Ho, Ho!! Enjoy a peaceful moment with a healthy beverage and some guilt free cookies . If Santa is lucky, there will be some left for him. Don’t forget the carrots for the reindeer.

Here is a wonderful last minute but quick and easy appetizer ( gluten free and vegetarian) to take to a holiday party or to have on hand for company. I don’t know where the recipe came from originally but perhaps someone will recognize it and credit the author.

Curried Mushroom and Cashew Pate

4 T butter ( could use vegan substitute)

1 lb mushrooms, cleaned and chopped

1/2 minced onion

2 cloves garlic, chopped

1 1/2 tsp curry powder ( I used a bit more)

1/2 to 1 tsp salt

1/4 tsp. ground coriander

1/4 tsp ground cumin

1 c roasted cashews

2 T oil ( I used olive)

chopped fresh parsley

crackers or bread for spreading, or veggies for dipping

In the butter, saute the mushrooms, onion, garlic, curry powder, salt, coriander, and cumin. Cook until the mixture is fairly dry. While cooling, chop the cashews finely in a food processor and slowly add the oil to make a paste. Add the mushroom mixture and continue processing until smooth. Taste and add more salt if necessary ( I did). Place in a serving bowl and sprinkle with parsley. Serve at room temperature with crackers, bread, or veggies.

No fuss, a bit of muss. Enjoy the holidays.