For the best flavor in your holiday recipes it pays to use a little fat.  Oils improve the flavor and texture of foods.  They also improve satiety, the feeling of satisfaction and fullness.  This prevents us from overeating and makes high quality, organic oils a healthy addition to the holiday table.

Dairy free ice cream recipe by Dara Thompson, Naturopathic Doctor

Ginger-Vanilla Ice Cream

Coconut milk is an excellent substitute for cow’s milk in ice cream and other frozen desserts.  Coconut is high in saturated fat, but over 60% of it is medium chain triglycerides.  This easy to digest oil has long been used to correct malnutrition.  Because coconut has a naturally sweet flavor, very little additional sweetener is required.

–       2 cans (~3 cups) of organic, unsweetened coconut milk (not lite!)*

–       2 tablespoons of raw, organic honey**

–       2 teaspoons of vanilla extract

–       ¼ teaspoon of sea salt

–       ½ cup of candied ginger, minced (This is for ginger lovers!  Feel free to use less.)

–       ½  cup of chopped, toasted macadamia nuts or other unsalted nuts (optional)

Place the coconut milk, honey, vanilla, and salt in a blender and process for ~ 30 seconds until the mixture is well blended.  Place the liquid in an ice cream maker and process it until it is starting to freeze but is still soft.  Add the nuts and ginger and continue to process until done.  If you do not own an ice cream maker you can freeze the coconut milk mixture in popsicle molds.

*  I like Native Forest brand because their cans are BPA free.

** Do not serve raw honey to children under the one year of age.

Green Beans with Hazelnuts and Thyme a recipe by Dara Thompson, Naturopathic Doctor

Green Beans with Hazelnuts and Thyme

This is a variation on the classic recipe “Green Beans Almondine”.  The preparation also works well with brussel sprouts or broccoli.  If you don’t eat butter you may substitute olive oil and a pinch of salt.

–       2 cups of green beans cut into 2 inch pieces

–       ½ cup of hazelnuts chopped

–       1 teaspoons of fresh or ½ teaspoon of dried thyme.

–       2 tablespoons of organic butter

–       Add salt and pepper to taste

Steam the green beans for~ 10 minutes, until they are tender.  While the green beans are cooking melt the butter in a medium sized sauté pan.  Add the hazelnuts and sauté them over medium heat until they are golden brown ~ 3-5 minutes.  Stir in the thyme and remove the butter mixture from the heat.  Add the green beans and mix well.  Serve this dish warm.

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