Dawn Desoto RD, CDCES, celebrates the winter season with a collection of recipes that nourish and provide comfort.
Below are the following recipes:
- Golden Milk
- Sugar-Free Mexican Drinking Chocolate
- Smoky Roasted Mushrooms
- Quinoa Tabbouleh Salad
Golden Milk Recipe
Yield 2 servings
- 2 cups milk (coconut, almond, soy milk can be substituted)
- 1 Tb honey or stevia syrup to taste
- 1 Tb coconut oil
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- Pinch of ground black pepper
- Pinch of grated fresh ginger or ¼ tsp ground ginger
Directions
Simply pour all ingredients into a small saucepan, whisk to combine ingredients. Heat until hot to the touch but not boiling – about 4 minutes. Enjoy warm.
Sugar-Free Mexican Drinking Chocolate Recipe
- 1 13. 5 oz can of full-fat coconut milk
- 1 cup water
- ¼ cup cacao powder
- 4 Tb granulated monk fruit sweetener
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- 1 dash cayenne
- 1 dash Celtic sea salt
Directions
Combine is a small saucepan and whisk until the consistency is smooth and silky. Pour into mugs. Give thanks. Enjoy.
Smoky Roasted Mushrooms Recipe
- 2 lbs of whole mixed mushrooms
- 1 1/2 tablespoons of olive oil
- Salt & Pepper to taste
- 3 garlic cloves
- 1/2 tsp smoked paprika
- 1 tablespoon of butter
- parsley as garnish
Directions
Toss whole mushrooms, olive oil, and salt and pepper to taste in a bowl. Spread on a baking dish and roast at 425 degrees F, stirring a few times, until tender and browned for 30 to 35 minutes. Cook thinly sliced garlic cloves and smoked paprika in butter until soft, toss with the mushrooms. Sprinkle with chopped parsley and salt. Enjoy.
Quinoa Tabbouleh Salad Recipe
- 1 cup uncooked quinoa
- 1 ½ cups minced fresh flat leaf parsley
- 1 cup minced fresh mint
- 3 fresh tomatoes
- ¼ cup finely chopped scallions or onions
- ¼ cup freshly squeezed lemon juice, or more to taste
- ¼ cup extra virgin olive oil
- ¾ tsp salt, or more to taste
Instructions
- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
- Spread quinoa in the bottom of a stain-less steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
- Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
- Pour quinoa into saucepan along with 1 ½ cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
- Cook quinoa for 10 – 12 minutes until tender, but not mushy. Stir and let cool to room temperature.
- Place minced fresh parsley and min in a medium salad bowl.
- Whisk together the lemon juice, olive oil and salt.
- Seed the tomatoes by quartering them, remove the seeds.
- Dice the tomatoes into small pieces.
- Gently stir together tomatoes, herbs, scallions, quinoa, and olive oil lemon juice dressing.
- Serve at room temperature.
We hope you enjoy these delicious recipes!
Written by Dawn DeSoto RD, CDCES, our resident Nutrition Content Writer
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