Christmas Naughty or Nice Christmas Recipes


1 can coconut milk, at room temperature, organic is best You can get this at Natural Food Pantry
1/2 cup unsweetened Vanilla almond milk
2 eggs (use organic free run)
1 tsp. alcohol-free vanilla if you can find it
1 to 2 packets Stevia or 2 tsps of xylitol
1/2 tsp. nutmeg (freshly grated if you can!)
1 tbsp. cinnamon

In a blender, combine coconut milk, almond milk, eggs, vanilla, stevia or xylitol, the grated nutmeg and cinnamon. Blend on in the blender and chill right away. It is BEST served on the same day. You don’t want it to sit around for too long since there are not a lot pf preservative.

Add in a cinnamon stick for a special treat!

2. Dark Chocolate Pomegranate Bark

4 Bars of Organic Dark Chocolate 70% or higher
1/2 to 1 cup pomegranate seeds ( 1 deseeded pomegranate)
1/2 cup pepitas or pumpkin seeds

Melt the dark chocolate on low in a pot.
Mix half the arils of the pomegranate and the seeds into the pot and stir.
Line a pan with parchment paper.
Pour the chocolate onto the parchment and then top it with the rest of the arils and seeds.
Place in freezer for about 30 minutes to fully allow it to harden.
Cut it but you don’t have to worry about it being even at all. Serve right away and eat right away when serving to guests. Store anything unused in the fridge! 🙂

3. Grain Free Stuffing Using Bearbrook Farms Sausages

2 Tablespoons coconut oil, butter or avocado oil
2 Ribs of Celery, chopped
2 Carrots, chopped
1 parsnips chopped
1 cup mushrooms chopped (omit if you don’t like mushrooms!)
1 sweet potato chopped finely
1 Tablespoon Fresh Rosemary, Chopped
2 tsp dried Sage
4 cases removed Wild Boar Sausage from Bearbrook Farms or crumbled wild boar burgers (works with any sausage)
Dash of chicken broth
1 chopped apple
1 tsp each of Salt & Pepper or to taste

How to:
Chop all you veggies celery, carrots, parsnips, mushrooms and sweet potatoes.
Melt butter or oil in a skillet & sauté chopped vegetables until they are soft.
Add crumbled Bear Brook Farm Sausage to the skillet & break apart with a utensil. *Feel free to pre cook the sausages and then peel off the casing otherwise cook in with veggies.
Add fresh chopped rosemary, and dried sage.
As you stir, the juices will absorb into the veggies. Let cook for about 30 minutes or until the sausage is cooked through.
Add a dash of broth to revitalize the flavours.
Once fully cooked add the chopped apple to the top and season with salt and pepper. SERVE!

Almond Flour Sugar Cookies

¾ cup coconut oil, butter or ghee, softened
¾ cup coconut sugar or xylitol (for a sugar-free version)
o Note: the coconut sugar darkens the cookie, the xylitol makes a lighter colour cookie- more similar to regular sugar cookies You can find ALL these sweeteners at Natural Food Pantry
2 eggs
1 TBSP vanilla
½ tsp. baking soda
½ tsp. sea salt
2 ¼ cup almond flour
½ cup coconut flour

1. In a large mixing bowl, blend together the coconut oil or butter, sugar, eggs and vanilla.
2. In a separate bowl, combine the dry ingredients, then slowing incorporate into the wet ingredients using the hand mixer.
3. Form the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes or overnight.
4. Preheat oven to 350F.
5. Sprinkle coconut flour onto a clean surface and roll the dough (with a rolling pin or wine bottle) until ¼ inch thick. You can use parchment paper on both sides to keep things clean. Cut out cookies using your choice of cookie cutters and place on a baking sheet covered in parchment paper. Repeat until all the dough is used.
6. Bake the cookies for 13 minutes, until golden.
7. Enjoy!

Superpower Cranberry Sauce
3 cups of organic cranberries
1 cup water
¾ cups of maple syrup, honey, or xylitol (to make it sugar free)
1. Place all ingredients in a pot and bring to a boil, stirring regularly.
2. Once boiling, bring down to a simmer and simmer until mixture is thick, about 20 minutes.
3. Use warm, or refrigerate to use later.

Find the segment HERE!