C
olorful meals with main dishes, side soups and salads,
accompanied by satisfying desserts is a welcome way to
set a vibrant table any time of the year. When it comes to
the holiday season and the New Year, try using ingredients
with an array of rainbow hues. I love to dress up greens
by slicing and dicing flashy fruits and veggies. Surprise your family and
friends with some of these recipe ideas to please an array of palates.
Maple Roasted Rainbow Carrots
1 bunch of rainbow carrots from Farm Fresh To You
2 TBSP avocado oil
1 TBSP maple syrup
¼ cup pepitas
Pinch of sea salt
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Wash carrots, cut most of the tops off, then slice. Cut into halves or
quarters depending thickness to ensure they cook evenly. - Place slices on baking sheet evenly spaced apart.
- Whisk together the avocado oil and maple syrup.
- Drizzle over carrots, using tongs to turn and evenly coat carrots.
- Season with sea salt.
- Bake for approximately 30 minutes, turning carrots midway through
cooking. - Top with pepitas and set oven to broil for another three to five minutes.
Holiday Salad Arrangement with Creamy Tahini Dressing
Decorate a bed of organic mixed greens with a mixture of the following:
Shredded red beets
Sliced golden beets
Sliced watermelon radish
Sliced persimmon
Coarsely chopped radicchio
Shredded purple cabbage
Dried mulberries
Chopped curly parsley
Pomegranate seeds
Toasted sesame seeds
Creamy Tahini Dressing
Makes about 1 cup
½ cup tahini
3 TBSP water
1 TBSP apple cider vinegar
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
2 tsp maple syrup
Pinch of sea salt
*Depending on the thickness of tahini and personal preference, you may
need to add more water (1 TBSP at a time) to thin the consistency of the
dressing.Creamy Butternut Squash Soup
Great to serve at a holiday gatherings with mini toasts on top!2 TBSP extra virgin olive oil
1 large sweet onion, chopped
2 TBSP fresh ginger, minced
1 clove garlic, minced
1 cup raw cashews
1 large butternut squash, cubed
5 cups vegetable broth
2 tsp cumin
2 tsp coriander
1 tsp curry powder
1 tsp turmeric
1 cup full fat coconut milk
Few sprigs of fresh rosemary- Use a large pot and set on the stove to medium heat, adding the extra
virgin olive oil, onion, ginger, and cashews. As onions turn translucent
and cashew start to brown, add in garlic and butternut squash to cook
for a few minutes. Next add broth and all the spices, then allow to
simmer for a good 20 minutes or so. You should be able to pierce the
squash with a fork easily. - Allow soup to cool before transferring to a blender to purée smooth. •
- Return back to the pot then add coconut milk and rosemary and
simmer for another 15-20 minutes. Season with salt and pepper to taste.
Jamie Mok, MS, RD, RYT is a Los Angeles-based dietitian, nutritionist, and yoga
teacher who practices nutrition therapy at Memorial Care Long Beach Medi-
cal Center and teaches weekly yoga classes at Purple Yoga in Long Beach. In her
“between time,” Jamie is on her yoga mat developing her personal practice, in the
kitchen whipping up something fresh, and snapping photos for her Instagram feed
@the_yogini_rd, and exploring the LA restaurant and food scene one bite at a time.