Natural Food Pantry Ladies Night Recipes

Enjoy these Holiday themed recipes this season!

Pomegranate Chicken & Squash Perfection

INGREDIENTS:
1/4 cup pomegranate juice
1/4 cup gluten free tamari
1 tbsp thai chili powder
1 tbsp green peppercorn
½ cup lemongrass (can use tea if cannot get it fresh)
1 tsp turmeric
1 tsp dried coriander
1 inch piece fresh ginger peeled + grated
1 clove garlic minced or grated
2 pounds boneless skinless chicken breasts or thighs
1 acorn or buttercup squash seeded sliced into half rounds 1 tablespoon avocado oil
1 tablespoon honey
kosher salt + pepper
arils from 1 pomegranate

HOW TO:
Preheat the oven to 425 degrees F.
Make the pomegranate sticky glaze. In a medium bowl, combine pomegranate juice, tamari, chili powder, peppercorn, lemongrass, turmeric, ginger and garlic.
Place the chicken and squash on a parchment lined baking sheet with the chicken at one end and the squash at another. Toss the chicken with half of the pomegranate sticky sauce, reserving the rest for serving. Toss the squash with avocado oil, honey, salt and pepper.
Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through and the squash is tender. Halfway through cooking, Rotate the pan and spoon any sauce that has settled on the bottom of the pan over the chicken.
Remove from the oven and sprinkle the pomegranate arils over the chicken. Serve the chicken and squash over a bowl of cauliflower rice, drizzled with the remaining reserved pomegranate sticky sauce. Garnish with pomegranate arils.

Cool Coconut Stuffed Dates

INGREDIENTS:
1/2 cup unsweetened shredded coconut (plus extra for topping)
2 tablespoons Coconut oil, melted
2 tablespoons raw honey
Pinch of sea salt or pink Himalayan salt
¼ tsp vanilla extract
About 20 large very soft Medjool dates
2 dark chocolate bars (70% cacao or higher – approximately 85g in size each)

HOW TO:
In the bowl of a food processor or mix together by hand (for more texture) combine the shredded coconut, coconut oil, honey, pinch of salt and vanilla bean. Process until a smooth paste is formed, set aside.
Cut the dates in half lengthwise on one side and remove the pit.
Stuff a small amount of coconut mixture in each date and press to close.
Place stuffed dates in the freezer to firm for 15-20 minutes.
Melt chocolate in a double boiler or saucepan, stirring constantly to make sure it does not burn.
Dip the cold dates in the melted chocolate. Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
Sprinkle extra shredded coconut on top of each chocolate covered date as you go. Place the finished dates in the refrigerator to firm.
Serve cold or bring to room temperature for 10 minutes before serving for a softer bite.

Peppermint Frother Fun
INGREDIENTS:
1 cup unsweetened coconut milk (or preferred unsweetened nut milk)
2 tablespoons cacao powder
1 teaspoon peppermint extract (add 1/4 teaspoon at a time to taste)
1-3 teaspoons maple syrup, honey, or other sweetener to taste (optional)
dark chocolate shavings, for garnish
HOW TO:
In a small saucepan, heat the milk, cacao powder, peppermint extract and maple syrup or honey (optional, depending how sweet you want it). Once it is heated and lightly frothy, add the espresso or coffee, and stir to combine. At this point you can use an immersion blender or high-speed blender to add more frothiness. Top with coconut whipped cream and/or lots of chocolate shavings (optional).

Gleeful Gingerbread Frother

INGREDIENTS:
1 cup unsweetened coconut milk or preferred unsweetened nut milk
1/2 tablespoon Coconut Secret Raw Coconut Nectar
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all-spice or ground cloves
1 teaspoon vanilla
1-3 teaspoons maple syrup, honey, or other sweetener to taste (optional)
extra cinnamon for garnish

HOW TO:
In a small saucepan, heat the milk, coconut nectar, spices, vanilla, and maple syrup. Once it is heated and lightly frothy. At this point you can use an immersion blender or high-speed blender to add more frothiness.Top with coconut whipped cream and/or a sprinkle of cinnamon.

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