FOOD
Appy Holiday! —
WI N TER 2 015
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Recipes by Chef Nick Johnston of the Apple Bistro in Nature’s Fare Markets
The Best of the Holidays The days may be shorter, and temperatures cooler, but we’re gearing up for a very lively time of the year. Seasonal soirées, office parties, children’s concerts, and house guests all call for entertaining or being entertained. In an effort to make your holiday preparations easy and delicious, we’ve gathered a few flavourful and light fare recipes. The ingredients can be found in any of our six store locations, so should you have any questions please do not hesitate to stop by and ask us. You will also find more seasonal recipe ideas on our Facebook page. From our family to yours, we wish you a very happy and healthy holiday season.
Pomegranate Salsa
This recipe can be served on its own, with chips and crackers, or even as a topping for roasted chicken, turkey, or fish. 1 cup Pomegranates are incredibly high in antioxidant compounds that help protect cellular health. They have also been proven to help with joint health, cardiovascular care, and immune function. Olive Oil is a monounsaturated fat and studies have shown it to be antiinflammatory. Its high concentration of polyphenols makes it beneficial for cardiovascular health.
pomegranate arils (seeds)
½ cup celery, diced 2 tbsp
parsley, finely diced
2 tbsp
red onion, finely diced
2 tbsp
green onion, chopped
¼ cup
slivered almonds
1 tbsp
olive oil
1 tbsp
lemon juice
1 tsp
ginger, finely diced
½ tsp
salt
1. Thinly slice the top and bottom of the pomegranate and then quarter it. This will make it easier to get the arils out of it. 2. Fill a large bowl with water and place the quartered pomegranate in the water. 3. Gently start removing the arils using your fingers. They will come out in clusters, any of the white pith will float, and the seeds will sink. 4. Remove the skins and white parts, drain water, and reserve the arils. 5. Place all ingredients in a large bowl and mix well.
Gluten-Free
Vegan
Pumpkin Goat Cheese Dip
This dip can be made up to two days ahead of time. It is best served with fresh bread or crudités of vegetables. 2 cups canned pumpkin puree Pumpkin is incredibly rich in vital antioxidants, and vitamins, especially vitamin A. It is also high in flavonoid polyphenolic antioxidants such as lutein, xanthin, and carotenes. Pumpkin Seeds are tiny nutritional powerhouses full of magnesium, manganese, copper, plant protein, zinc, and antioxidants. They are great snacking for maintaining health.
2 cups goat cheese 2 tsp
cumin
1 tsp
ginger
1 tsp
chili powder
½ tsp
smoked paprika
1 tbsp
lemon
1 tsp
salt
½ tsp
pepper
2 tbsp
toasted pumpkin seeds (garnish)
1. Place all ingredients except the toasted pumpkin seeds in a bowl and blend well using an electric mixer. 2. Place in your fridge for 2–4 hours or overnight, so that it is served chilled. 3. Sprinkle with toasted pumpkin seeds to garnish the dip and add a touch of texture. 4. Store in the refrigerator.
Gluten-Free
Vegetarian
Cranberry & Feta Cheese Stuffed Meatballs
One thing I love about a meatball around the holidays, is that it will always go over well with kids. Whether it’s eating them, or helping to make them, they just seem to love it.
Cranberries are traditionally used to help treat and prevent urinary tract infections, as well as reduce the risk of cardiovascular disease. They are full of antioxidants, vitamins, minerals, and fibre. Parsley is rich in many vitamins, including vitamins C, B 12, K, and A, which help keep your immune system strong. It also works as a diuretic, flushing out excess fluid from the body, thus supporting kidney function.
1 ½ lbs ground beef
1 tbsp
salt
½ cup
panko
1 tsp
pepper
¼ cup
milk
¼ cup
cranberries, dried
½ cup
parsley
1 cup
feta cheese, crumbled
1
egg, beaten
2 tbsp grapeseed oil
1. In a small bowl, mix the cranberries and feta cheese. 2. Place the milk, parsley, and panko in a large mixing bowl. Let sit for 2-3 minutes to allow the panko to absorb the milk. This will prevent the meatballs from drying out. 3. Add the beef, egg, and salt to the panko mixture and fold all the ingredients together, being careful not to overmix as this will result in a more creamy textured meatball. 4. Preheat oven to 400°F. 5. Take 1 tbsp of meat, place it in the palm of your hand, and flatten it out. Put ½ tsp of the cheese cranberry mixture in the centre of the flattened meat. Top with another tbsp of meat, flatten it, and place on top of cheese mixture to enclose. Roll the mixture in the palm of your hands to form the round meatball. 6. Repeat with remaining meat and cheese mixture until it’s all gone. Place them on a parchment lined sheet pan. 7. Drizzle the meatballs with a small amount of oil and then place the tray in the oven to cook. 8. Bake until browned and cooked through, about 15-18 minutes. 9. Serve warm.
Maple Pecan Gingerbread Cake
For me, anything that offers that quintessential gingerbread flavour throughout the winter season, will offer up a real authentic holiday taste and feel.
Ginger has historically been used to assist with digestive issues such as nausea, gas, and upset stomach. Molasses has moderate to low glycemic index, making it suitable for diabetics. It is also very high in minerals such as iron, magnesium, and calcium.
CAKE 1 cup
hot water
2 tsp
pumpkin spice
2 tsp
baking soda
2
eggs
1 cup
molasses
½ lb
melted butter
1 tbsp
fresh ginger, finely diced
2 ½ cups gluten-free baking flour
1 cup
evaporated cane sugar
1 cup
pecans, chopped
½ tsp
dried ginger
GLAZE 3 ¾ cups icing sugar ¼ cup
maple syrup
CAKE 1. Preheat oven to 350°F. 2. Grease the cups of a muffin pan. 3. Dissolve the baking soda in hot water with the molasses. 4. Place the finely diced ginger, pumpkin spice, and sugar in a bowl. Using an electric mixer, cream the sugar with the eggs, one at a time. 5. Slowly pour the melted butter into the creamed sugar.
6. Add the flour and then slowly pour in the hot water, molasses, and baking soda mixture. 7. Add half of the pecans to the batter, reserving the other half for garnish. 8. Pour batter into muffin pan and bake for 30–40 minutes, or until a toothpick comes out dry. 9. Let cool completely.
GLAZE 1. Sift sugar with dried ginger. 2. Add maple syrup and stir until smooth.
3. Using a spoon or pastry brush, divide the icing among your cooled cooked cakes and spread evenly. 4. Garnish with chopped pecans.
Gluten-Free
Vegetarian
Live well. Live organic.
LOCATIONS Kamloops
Kelowna
1350 Summit Drive 250.314.9560
1876 Cooper Road 250.762.8636
Penticton
Vernon
2210 Main Street 250.492.7763
3400 30th Avenue 250.260.1117
Langley
19880 Langley Bypass 778.278.1300
West Kelowna
3480 Carrington Road 250.707.3935
Store Hours & Online Orders: naturesfare.com
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