During the end-of-the-year holiday season, it is a struggle for most of us to stay on track to nourish our bodies with nutrient-dense foods, especially when it comes to entertaining. The abundance of tantalizing cookies, cakes, and other empty-calorie temptations surround us at every step. Sure, they are tasty and satisfying for a moment, but a little later, we may physically and emotionally regret our overindulgent choices.
We want to share some simple, sweet, and savory recipes. We have adapted popular classic food traditions that dump refined sugars and fatty meats into celebratory dishes. We modify and keep the deliciousness!
Give it a try and let us know. We hope you enjoy them as much as we do.
Happy Holidays from us here at Chip and Kale!
Sweet Affairs
No Bake Peanut Butter Cookies
This is a simplified version of an American classic.
- 1/2 c creamy peanut butter
- 1/4 c maple syrup
- 1/4 c coconut oil
- 3 TBS unsweetened cocoa powder
- 1 t vanilla
- 1 1/2 c quick-cooking oats
Line a baking sheet with parchment paper.
Place the first 3 ingredients in a saucepan and heat, stirring continuously until melted and well combined. Stir in the next 2 ingredients and stir till smooth. Fold in oats and mix well.
Drop a tablespoon of mixture onto the baking sheet and repeat with the rest.
Flatten with a tablespoon. Chill in the fridge till hardened. Enjoy.
Store in the refrigerator for up to a week.
Royal Date
These sweet, tasty bites are always wonderful to have in your fridge whenever you need to satisfy your sweet tooth cravings.
- 20 pitted Medjool dates
- 1/4 c peanut butter or your favorite nut or seed butter
- 1/2 c of chopped almonds, pistachios, walnuts or nuts of your choice
- 1 cup of chocolate chips (we like Bake Believe or Enjoy Life brands)
Line a baking sheet with parchment paper.
Using a butter knife, stuff each date with peanut butter, then close and place on the baking sheet.
In a small saucepan melt the chocolate chips over low heat until smooth. Using a toothpick dip each date into the chocolate, swirling to coat evenly. Sprinkle chocolate-coated dates with chopped nuts of your choice.
Place on the baking sheet and refrigerate for 30 minutes or until the chocolate has hardened.
Almond Thumbprint Cookies
One of our favorite cookie recipes. Simple yet, super tasty.
Dough:
- 2 c of almond flour
- 6 TBS coconut oil
- 6 TBS of maple syrup
- 1 tsp vanilla
- 1 tsp lemon zest
Filling:
- 6 TBS of raw mixed nuts (almonds, cashews, walnuts, pistachios...whichever you have on hand)
- 6 Medjool dates
- 1T maple syrup (optional)
- 1 tsp lemon zest
Preheat oven to 350F. Line a baking sheet with parchment paper.
Place all dough ingredients into a food processor and give it a couple of pulses until
cohesive dough forms. Put the dough in a bowl and place it in the refrigerator while preparing the filling.
Place dates and nuts into the food processor and process till the mixture is almost a coarse meal. Add zest (if you prefer sweeter cookies or if your mixture is too dry add 1 T of maple syrup), and process until sticky.
Using a tablespoon, measure out the cookie dough, roll it into a ball, place it on a baking sheet, and repeat with the rest of the dough. With your thumb create a thumbprint in the middle of each cookie. Fill each indentation with the prepared filling.
Bake cookies for 8 -12 min until they start to turn golden brown on the bottom.
Savory Flings
Here are a couple of our favorite appetizers that are not only great for your holiday entertainment, but also could be prepared all year round.
Beet Tartare
- 4 beets, roasted, peeled, and finely diced
- 1 tsp capers, chopped
- 1 TBS minced Italian parsley
- 2 TBS extra-virgin olive oil
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- Freshly cracked black pepper, to taste
Combine beets, capers, and parsley in a mixing bowl. In a second bowl combine the Dijon, vinegar, and olive oil. Whisk together well. Pour the dressing over the beet mixture and toss well.
We love to serve our tartare on a toasted baguette with some tangy cheese (such as a Treeline cashew goat cheese, Spero The Goat made from sunflower seeds, or Violife Feta) topped with some arugula to please the eye and the belly.
Mushroom Pate
- 2 cups mushrooms cleaned, chopped
- 1/2 c chopped onion
- 2 cloves garlic minced
- 1 TBS olive oil
- 1 TBS soy sauce or tamari
- 1/2 tsp cumin
- 1/4 tsp dried rosemary
- 1/4 tsp allspice
-
salt and pepper to taste
- ½ cup chopped walnuts
In a large pan heat the olive oil, add the onions, and sauté until the onions soften and turn translucent, about 2-4 minutes. Add the mushrooms, garlic, all the spices, soy sauce, and a pinch of salt and pepper. Sauté until the mushrooms have cooked and all the liquid has evaporated, another 10-15 minutes.
Place the mushrooms mixture and the walnuts into the food processor. Pulse until you reach a smooth pate texture. Season with salt and pepper as needed.
Transfer into a container, and chill in the refrigerator. Store in the refrigerator for up to a week. This pate also freezes well.
We love our pate to be served on dark bread or rustic seed crackers, sprinkled with green onions or fresh chopped parsley, with a side of baby pickles.
