Holiday Recipes
Little & Early Bites
Ingredients: 12 large eggs ¼ cup water or milk 1 tsp sea salt ½ tsp black pepper 1 cup diced fresh tomatoes or ¼ cup diced sundried tomatoes in oil ¼ cup green onions, diced ¼ cup pesto 1 cup shredded mozzarella Directions: Set a rack in the top third of the oven and preheat to 300°F. Grease a 12-cup standard muffin tin. In a large bowl, thoroughly whisk eggs, water, salt, and pepper. Fold in tomatoes, green onions and spinach. Swirl in pesto. Evenly distribute the mixture into the wells of the muffin tin, using about 1/3 cup each. Top with about 1 Tbl mozzarella per well. Bake until the egg bites puff up and the tops no longer look wet, 25 to 30 minutes. (The egg bites will puff dramatically in the oven but collapse once cooled.) Let cool slightly, then remove the egg bites from the tin using an offset spatula or butter knife.
You don’t have to feel guilty about this cookie – a healthy spin with a pumpkin spice kick! These Pumpkin Spice Breakfast cookies are a great, whole grain and gluten-free option. You can find many of these ingredients in Marlene’s bulk foods section. Enjoy!
A delicious, anti-inflammatory way to start the day!
Scrumptious Little Bites
Make the most of what’s fresh! These three delicious recipes can be used as a dip, dressing or a spread. They go hand-in-hand with all of the wonderful produce rolling out of the fields and onto our shelves this season.
Sides for the Soul
2 10-ounce bags Stahlbush Island Farms Cool Cauliflower 1 red bell pepper, finely diced 2 Tbl butter 2 Tbl all-purpose flour 1 ½ cups milk or plant milk 1½ tsp sea salt or to taste 1 tsp dried thyme ¼ tsp ground nutmeg 1 cup Fonterra Aussie Gold White Cheddar, grated ½ cup shredded parmesan cheese, divided ½ cup Edward & Sons Whole Wheat Panko Breadcrumbs Preheat oven to 375°. Coat a 1.7-quart dish, 8x8, or 9x9 baking dish with cooking spray and set aside. Place frozen cauliflower and bell pepper in a microwave safe bowl. Sprinkle with 1-2 tablespoons of water. Microwave on high 3-5 minutes until warmed through. In a medium saucepan over medium heat, add the butter to melt, about 1 minute. Sprinkle the flour over the melted butter and cook for 1-2 minutes, or until turning golden; whisking constantly. Slowly add the milk, salt, thyme, and nutmeg. Cook for about 3 minutes, or until thickened; whisking constantly to avoid lumps and ensure even thickening. Add the cheddar cheese, half the parmesan, and heat until the cheese melts, whisking constantly. Take off the heat and set aside once melted and combined. Place cauliflower in prepared baking dish in an even layer. Pour the cheese sauce evenly over the top. In a small bowl, combine the panko breadcrumbs and remaining parmesan. Evenly sprinkle this mixture over the top of the cheese sauce. Bake for about 20-25 minutes, or until the top is golden brown.
A lightning fast side dish that is incredibly delicious and nourishing, what else could you ask for? You simply must try this wonderful recipe! 1 bunch Lacinato kale 2 Tbl water 2 Tbl feta, crumbled 2 tsp Napa Valley Naturals Balsamic Vinegar Remove center rib from each kale leaf. Roll leaves together and slice across to make ½-inch ribbons. In a large frying pan over medium heat, add water and kale leaves. Steam the kale, turning frequently with a wide spatula or tongs. When kale is just wilted and has turned a deep emerald green (about 3-4 minutes), remove from heat and drain. Return to warm pan and toss with feta. Drizzle evenly with the balsamic vinegar and serve immediately.
You’re going to want to add this to every meal you make this autumn! 3 Tbl olive oil 2 Tbl Bragg® Apple Cider Vinegar 1-2 Tbl maple syrup 2 tsp dijon mustard 1 tsp sea salt 1 lemon, zested and juiced 1 large apple, finely shredded 4 cups red or green cabbage, finely shredded 1 fennel bulb, finely shredded (some chopped fronds are nice, too!) 1 large carrot, shredded 1 celery stalk, sliced 1 small bunch of curly parsley, finely chopped ¼ cup red onion, thinly sliced 2 tsp caraway seeds, toasted ½ cup pumpkin seeds or crushed Awakened Walnuts® (available in bulk) In a small bowl, whisk together the first 6 ingredients to create a dressing. In a large bowl, combine remaining ingredients. Pour dressing over contents of large bowl and gently stir until everything is well coated. Adjust seasoning if needed.
Essential Side Dishes
Essential Side Dishes
Serves: 8 Ingredients: 1 lb ziti or penne pasta 1 lb sweet Italian sausage 1 lb ricotta cheese 1 egg 1 tsp salt ½ tsp pepper 2 Tbsp fresh basil, chopped 2 Tbsp fresh parsley, chopped 1 cup shredded mozzarella ½ cup grated Parmesan cheese 1 jar DelGrosso’s Marinara Pasta Sauce ½ cup heavy cream or coconut cream Directions: Pre-heat oven to 350 degrees. Cook ziti according to package directions. Cook sausage in a skillet on medium heat until no longer pink. Pour sauce in a small pot, add cream, and heat on medium-low heat, stirring frequently. In a bowl, mix together ricotta, egg, salt, pepper, basil, parsley, mozzarella, and Parmesan cheese until well-blended. Drain ziti and pour back into pot. Add sausage, cheese mixture, and sauce to the ziti and mix through. Pour everything in a baking dish and bake covered for 50-60 minutes. Serve with your favorite salad. Baked ziti has all the ingredients of lasagna without the extra work. For a vegetarian option, omit the sausage. Try a variety of vegetables such as pepper, onions, and mushrooms. To reheat the next day, add extra sauce as the pasta will absorb the sauce.
Cozy up to your favorite chili with the perfect cold-weather accompaniment!
Looking for a light and nutritious alternative to the traditionally heavy green bean casserole? You don’t have to sacrifice flavor with this delicious dish!
Fresh and fabulous, this nourishing side salad will liven up your main meal with its earthy, bright and tangy flavors!
Ingredients: 1 lb of one of our artisan loaves cut it into 1-inch cubes 2 Tbl extra virgin olive oil 8 oz pancetta or sausage diced and cooked (Omit to make vegetarian/vegan) 2 onions, diced 4 cloves garlic 4 celery stalks, diced 2 carrots, diced 1 Tbl rosemary 2 Tbl chopped fresh thyme 2 Tbl chopped fresh sage 1⁄4 cup flat leaf parsley 4 cups vegetable or chicken broth 2 eggs, whisked (Omit to make vegan) Salt and pepper to taste
Comfort in a Bowl
Whip up this heartily spiced vegan stew that’s satisfying and full of good-for-you ingredients in under an hour! Smoked paprika, red pepper and tomato paste give tons o f umami flavor that’s balanced with sweetness from the sweet potatoes and coconut milk. The red lentils melt into the background while providing a great source of protein and fiber. Ingredients: 3 Tbl olive oil 1 large yellow onion, finely chopped 4 garlic cloves, minced ½ Tbl fresh ginger, minced ½ Tbl garam masala 2 Tbl smoked paprika ½ tsp red chili flakes ¼ cup tomato paste 4 cups low sodium vegetable stock 2 medium sweet potatoes, cubed 1 cup dried red lentils 1 13.5 oz can lite coconut milk sea salt and pepper to taste 4 cups fresh baby spinach cilantro to garnish Directions: Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes. Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes. Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes. Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy.
Exotic, warming spices really complement this autumn staple. Your kitchen will smell amazing, and your taste buds will dance! Ingredients: 1 Tbl coconut or olive oil 1 onion, diced 1 apple, grated 5 cloves of garlic, smashed and chopped 1 small butternut squash, peeled and roasted (about 5 cups) 1 tsp sea salt 1 Tbl curry powder 2 tsp garam masala 1 14-oz can of lite coconut milk 1½ cups vegetable broth 1 Tbl maple syrup red chili flakes to taste Directions: In a large heavy-bottomed pot over medium heat, sauté onion in oil for about 5 minutes or until soft. Add garlic and apple, sautéing another 3 minutes. Add butternut squash, salt, curry, and garam masala. Cover to cook about 6 minutes, stirring every couple of minutes. Add coconut milk, vegetable broth, maple syrup, and chili flakes. Bring to a boil and then reduce heat to low, cover, and simmer for about 10 minutes. Remove from heat. Purée with an immersion blender or allow to cool for 10 minutes and purée in a blender in batches. We recommend serving with one of Essential Baking Company’s incredible crusty breads!
Steamy, Dreamy Puréed Soups!
Steamy, Dreamy Puréed Soups!
A hearty, nourishing, Asian-inspired dish that our entire family loves! Wonderful any day, but perfect for our chilly and wet November weather. Ramen Broth: 1 lb beef bones 2 leeks 3 garlic cloves 1 onion 5 cups water Braised Beef: 1-1 ½ lbs brisket or flank steak 1/3 cup rice wine 3 Tbl sugar 1/3 cup soy sauce 2/3 cup water 3 green onions 1/4 cup sliced ginger Ramen: 2 Tbl shoyu 1 Tbl white miso paste 1 tsp mirin 3 cups broth 2 soft boiled eggs, marinated in shoyu (optional) ½ cup sautéed baby bok choy ½ cup sautéed julienned carrots 1 ear of grilled corn ramen, soba or udon-style noodles
Whip up a batch of this hearty, smoky and satisfying chili for your vegan friends, and offer some traditional toppings—shredded vegan cheese, non-dairy yogurt and minced green onions complement this dish brilliantly! 2 tsp chipotle chili powder 1 tsp cumin powder 1 tsp oregano leaf 1 tsp chili powder ½ tsp sea salt ¼ tsp black pepper 1 tsp olive oil 1 small red onion, minced ½ poblano pepper, seeds removed and minced 2 garlic cloves, minced ½ lb sweet potatoes, cut into ¼ inch cubes 1 cup canned black beans, rinsed and drained 2 cups tomatoes, crushed or diced ½ cup whole wheat bulgur, uncooked 3 ¼ cups vegetable broth 1 Tbl cilantro leaves, minced 2 tsp lime juice In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more. Add sweet potatoes, black beans, tomatoes, bulgur, vegetable broth, cilantro and lime juice. Stir until well combined. Add spices. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired. Garnish with lime wedges and cilantro. Serve hot. For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.
This is the time of year when many of us find we have an abundance of summer vegetables. Because people having been confined to their homes over the last few months, many have been hard at work on a vegetable garden. Look out friends and neighbors-- here comes a landslide of summer produce! This lentil soup recipe is a wonderful way of using up those odds and ends you have on hand. Soyrizo (a soy-based chorizo) is the perfect balance of heat and flavor to marry the earthy taste of lentils to most vegetables in season now. The recipe is versatile and forgiving—you can use a tremendous variety of produce and it will blend brilliantly. It’s vegan, gluten free, hearty, healthy and super tasty! Pro tip: If you happen to be enjoying a nice Reisling or Chardonnay and a few glugs make their way into the pot with the vegetable broth, even more flavor magic happens. Wink, wink! 1 small onion 2 celery stalks 2 carrots, peeled 4 garlic cloves 2 Tbl olive oil 14 oz can diced tomatoes (or about 1 lb of fresh diced tomatoes) 3 cups mixed summer vegetables (zucchini, green beans, peas and yellow squash are great options) 1 ½ tsp lemon zest 2 tsp dried thyme 1 sprig rosemary (about 4 inches) 12 oz Soyrizo 1 ½ cups dried lentils, thoroughly rinsed 6 cups vegetable broth, stock or water 2 bay leaves 1 cup shredded greens (kale, chard or collards are great options) sea salt Food processor (or very patient vegetable dicing skills) Mince garlic in food processor. Add onions carrots and celery and pulse into ¼ inch pieces. In a 6-quart pot, heat olive oil over medium and saute onion mixture until soft. Process mixed summer vegetables and add to pot. Saute until tender. Add tomatoes, lemon zest, thyme and rosemary sprig. Mix well and heat through until bubbling. Add Soyrizo and mix well. Add lentils, vegetable broth and bay leaves and stir well. Bring soup to a boil. Reduce heat to low and cover. Simmer about 40 minutes. In the last 15 minutes of cooking, Add shredded greens. Stir every few minutes to keep lentils from sticking, and add a little more water if it seems like soup is thickening too much. Test lentils to make sure they are tender and add sea salt to taste. Enjoy!
Bone Broth Ingredients 2 Tbl apple cider vinegar 3 pounds beef knuckle bones with marrow filtered water 1 yellow onion 1 bunch parsley 2 carrots 3 celery stalks 3 garlic cloves 1 Tbl sea salt 1 tsp black pepper optional additives for nutrition and flavor : 2 inches chopped ginger, 2 inches chopped turmeric root, 2 whole cloves, 2 star anise pods, 2 whole cinnamon sticks Instructions Cover the bones in water and the apple cider vinegar and let them sit for 30 minutes. Add bones along with all broth ingredients and spices to the Instant Pot and fill with cool water up to the fill line. Lock lid and close pressure valve. Cook at high pressure for 2 hours. Let the pressure naturally release before opening and straining into a large bowl.
I’m thrilled to have this opportunity to share these simple recipes with you. I hope they help you look and feel fabulous and assist you on your own journey to wellness! -Marlies
3-3 ½ lbs beef bones 2 slices ginger (or 3 Tbl) 3 large shallots 6 star anise pods 1 small cinnamon stick 2 Tbl fish sauce 1 tsp salt 1 Tbl yellow rock sugar (look for organic turbinado or palm sugar at Marlene’s) beef balls (optional) fresh rice noodles Garnish with: chopped green onions, chopped cilantro, ground white pepper and/or pre-sliced meat of choice.
Refreshing Main Dishes
When the air is cool and crisp, there's no better way to feed your body than with a wholesome harvest bowl salad made with everyone's favorite fall and winter veggies! Filled with warming flavors, this cozy and comforting salad is made with Primal Kitchen delicious Honey Mustard Dressing & Marinade. Serve it as a side salad or top with extra protein for a satisfying dish that fits into your clean-eating lifestyle. 2 cups arugula ½ cup butternut squash, cubed 6 crosswise slices of Delicata squash 6 baby carrots, cut lengthwise 8 Brussels sprouts, trimmed and halved 1 apple, cubed ¼ cup pecans Primal Kitchen Honey Mustard Dressing & Marinade 2 Tbl Primal Kitchen Avocado Oil Toss the butternut, Delicata, baby carrots and Brussels sprouts in Primal Kitchen Avocado Oil. Sprinkle with salt and pepper and lay them out on a lined baking sheet. Bake at 350°F until tender (about 45 minutes). In a large mixing bowl, combine the arugula, baked veggies, baby carrots, and pecans. Add Primal Kitchen Honey Mustard Dressing & Marinade (to taste), and toss. Add the apple cubes. Portion the salad into two bowls. Serve and enjoy!
4 tsp olive oil 1 lb Sea Joy® Organic Raw Shrimp, thawed, tail shells removed ¼ tsp crushed red pepper flakes ¼ tsp sea salt 1 medium bulb fennel, cored and diced (about 1 1/2 cups) 1 cup diced yellow onion 2 cloves garlic, finely chopped 1 cup diced yellow or orange bell pepper (about 1 medium) 2 tsp Simply Organic® herbs de Provence 1 14.5 oz can Muir Glen™ Organic Diced Tomatoes, undrained 1 15 oz can Eden® Cannellini Beans, drained, rinsed 2 Tbl thinly sliced basil leaves In a large skillet, heat 2 teaspoons of the oil over medium heat. Season shrimp with pepper flakes and salt. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp and reserve. In same skillet, add remaining 2 teaspoons olive oil, the fennel and onion; cook 4 to 5 minutes, stirring frequently, until fennel and onion just start to soften. Add garlic; cook 1 minute. Add bell pepper and herbes de Provence; stir to blend, and cook 3 minutes. Stir in tomatoes and beans; heat to simmering, then return shrimp to skillet. Simmer 1 to 2 minutes or until shrimp are heated. Transfer to serving bowl; garnish with basil.
Magnificent Main Dishes:
Magnificent Main Dishes:
(serves 4) Ingredients: Two 15 oz cans of white beans, drained and rinsed 3 oz sun dried tomatoes in oil 1 Tbl apple cider vinegar 1 Tbl avocado oil 2 cloves garlic, minced 6 oz fresh, chopped kale ½ tsp dried basil ¼ tsp salt Pepper to taste 1 pinch crushed red pepper flakes Directions: Roughly chop the sun dried tomatoes. In a small bowl, combine apple cider vinegar, 2 tablespoons of oil from the sun dried tomatoes, and spices. Saute the garlic in avocado oil over medium heat for 1 minute. Add kale and 2 tablespoons of water to the garlic and cook until wilted. Add the drained beans and chopped sun dried tomatoes, cook until beans are heated through. Drizzle the dressing over the skillet and stir to combine. Serve warm.
For the Turkey, you’ll need: 1 turkey, thawed 1 large food grade bucket to hold turkey 4 cups apple juice 1 cup sea salt 2 Tbl peppercorns 6 bay leaves 4 garlic cloves 5 sprigs fresh rosemary 2 oranges, cut into halves 1 lemon, cut in half 1 cup brown sugar 1 gallon water 1 gallon of ice roasting pan with rack Softened butter or olive oil sea salt and pepper meat thermometer
Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.
Needing a smaller centerpiece this holiday? Our recipe breaks everything down into just a few simple steps for a delicious roast chicken dinner. This classic comfort meal might become a new favorite!
Delightful Desserts
These Gingerbread Fig Crumb Bars have a spicy-sweet flavor that captures the essence of autumn and winter baking! 14 oz dried Mission figs, chopped into small pieces (available in Marlene’s bulk department) 1 cup water 1 Tbl vanilla 1 cup rolled oats 1 ¼ cups all-purpose flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ½ cup brown sugar, packed 2 Tbl molasses 1 tsp ground cinnamon ¾ tsp ground ginger ¼ tsp nutmeg ¼ tsp ground cloves ¼ tsp white pepper ¼ tsp sea salt 14 Tbl cold butter, cut into small pieces Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper. Combine figs and water in a small saucepan over medium-high heat and simmer for about 15 minutes, until figs soften. Pour mixture into a food processor and blend to a jam-like texture. Add vanilla and blend to incorporate. Combine oats, flour, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, white pepper and sea salt in a large bowl and mix well to combine. Using a stand mixer or a fork, cut butter into the oat mixture until a coarse meal has formed, making sure it’s evenly distributed. Press half the oatmeal mixture into the bottom of the prepared pan. Spread the fig mixture evenly over the top. Evenly sprinkle with the remaining crumb mixture. Bake for 25-30 minutes, until golden. Remove from the oven and cool completely before slicing.
Pillowy, perfectly spiced, gluten free and vegan! Makes about 3 dozen cakies. 1 box Namaste Spice Cake Mix 2 tsp baking powder 2 tsp Frontier Pumpkin Pie Spice ¼ cup coconut oil, melted ¼ cup plant milk 1 15 oz can Farmer’s Market Pumpkin Purée 1 cup Enjoy Life Mini Chocolate Chips In a small bowl, whisk together all wet ingredients. In a large bowl, whisk together cake mix, baking powder and pumpkin pie spice. Pour wet ingredients into dry ingredients and stir until completely incorporated. Stir in chocolate chips Drop batter in 1 tablespoon portions onto cookie sheet. Bake about 12 minutes, until cookies puff up and edges begin to turn golden brown. Allow to cool slightly before transferring to a rack until cooled completely.
Sweet Endings:
Sweet Endings:
Ingredients: ½ cup vegetable oil, plus oil for greasing pans 1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored) ½ cup diced ripe pear (about 1 medium-size, peeled and cored 1 egg, slightly beaten Zest of 1 large lemon (about 2 teaspoons of grated lemon peel) ¼ cup milk or plant milk 2 ½ cups all-purpose flour ½ cup granulated sugar 1 Tbl baking powder 1 tsp salt 1 tsp freshly ground cardamom seeds ½ cup chopped pecans Lemon Cardamom Glaze: 1 cup confectioners’ sugar 1 Tbl fresh lemon juice ½ tsp freshly ground cardamom seeds Pinch of salt 1 to 2 Tbl cream, milk or plant milk 1 tsp butter, softened Directions: Preheat oven to 350°. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. In a small bowl, combine the oil, pear puree, egg, lemon zest and milk. Fold in the wet mixture just until the dry ingredients are moistened. Stir in the nuts and diced pear. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Allow to cool 10 minutes before carefully turning the bread out to cool completely on a rack (about 1 hour). Stir together the glaze ingredients. Spoon the glaze over the cooled bread.
Sticky! Gooey! Easy! Heavenly!
A scrumptious, rustic holiday cookie that everyone seems to love! By swapping a couple of ingredients, these can easily be made gluten free and vegan. Use your favorite fruit jam, or a combination of jams or preserves for this classic holiday favorite.
A classic sweet pastry with honey and nuts and crispy, thin puff pastry dough. Traditional baklava uses pistachios, but you can substitute whatever nut you prefer.
For the kitchen apothecarist!
Medicinal Teas & Elixirs
This traditional fire cider recipe is an easy herbal remedy to make at home and a potent natural support during cold and flu season! ½ cup onion, chopped ½ cup horseradish, chopped ½ cup ginger, chopped 1 lemon, sliced into ¼-inch rounds 3 jalapenos or 1 habanero, chopped 12 garlic cloves, smashed and chopped 2½ cups raw apple cider vinegar Layer the prepared ingredients in a quart glass jar. Pour raw apple cider vinegar over the fire cider ingredients until just covered. Cover the jar with an airtight lid and place it somewhere you'll see it daily. Keep it away from direct sunlight. Shake or swish the jar daily. Allow the ingredients to steep in the apple cider vinegar for at least 3 weeks. Strain the liquid from the solids and transfer liquid to a clean jar. If you plan on using the fire cider straight, each spoonful can be mixed with two spoonfuls of water. Many people like to take a lemon juice and honey chaser as well. Store your fire cider with an airtight lid in a cool place or refrigerate.
1 cup dried elderberries 3 cups water 2 Tbl grated ginger 1 Tbl powdered cinnamon 1 Tbl whole cloves 1 cup honey or agave syrup In a saucepan, combine all ingredients except honey and bring to a boil. Reduce heat to simmer and partially cover with lid. Stir occasionally and simmer until liquid is reduced by half. Remove from heat and let cool slightly. Pour through a strainer into a jar (discard solids). Add honey and mix thoroughly. Take by the spoonful or dissolve in hot water or tea. Cover and store in refrigerator for up to 3 weeks or freeze up to 6 months.
Simple, effective and chemical-free care
Home & Body Care
Go beyond aromatherapy! Harness the power of essential oils for keeping your home clean and fresh during cold and flu season. Use this multi-purpose spray on surfaces and touchpoints like kitchen counters, glass or tile tabletops, sinks, toilets, and doorknobs. * Marlene’s carries a wonderful essential oil blend by Uncle Harry’s called Four Bandits Antigerm Blend. You could also use 55 drops of this blend in place of the suggested essential oils in this recipe. 20 drops organic clove bud essential oil 15 drops organic lemon essential oil 10 drops organic cinnamon essential oil 5 drops organic eucalyptus essential oil 5 drops organic tea tree essential oil 1/2 cup rubbing alcohol 1 1/2 cups distilled water 1 Tbl Dr. Bronner’s Liquid Castile Soap Add essential oils and alcohol to a glass spray bottle. Shake well to incorporate essential oils into alcohol. Add distilled water and castile soap. Shake again and let sit overnight to allow ingredients to meld together. Label and date (cleaning solution should be good for 1 year). Shake well before each use. *Not intended for use on wood surfaces
If your skin could use a boost during this seasonal transition, we have a treat for you! This scrub is especially effective if you towel dry after showering or bathing. Apply it and vigorously scrub until the salt and sugar dissolve, then rinse. Your skin will be exfoliated, invigorated, and oh-so-moisturized with a light and spicy scent. Yum! ½ cup brown sugar or demerara sugar ½ cup sea salt or Epsom salt 1 tsp matcha powder 1 Tbl pumpkin pie spice ¼ cup coconut oil, melted 1 cinnamon stick for scooping In a medium bowl, add brown sugar, sea salt, matcha powder, and pumpkin pie spice and stir until uniform. Drizzle in the coconut oil and mix thoroughly. If the mixture seems a bit too crumbly, add more coconut oil. When you’ve reached the desired consistency, spoon your scrub into a container and cover until ready for use.
½ cup dried calendula flowers 3 Tbl cocoa butter 2 Tbl apricot or grapeseed oil ¼ cup castor oil Place calendula flowers in a glass jar. Set aside. Add cocoa butter and oils into a double boiler insert. Gently warm over low heat until cocoa butter is fully melted. Remove from heat and pour over calendula flowers. Cover and steep for 24 hours. Strain into a clean jar and cover. For hands: Massage liberal amount of blend into hands for a few minutes. Gently wipe excess from hands with a clean, soft cloth. For feet: Massage liberal amount into feet a few minutes before bed, then put on soft cotton socks for sleeping. Store in cool, dark place and use within six months.
Pairing and Caring
Makes 6 servings 6 cups North Coast apple cider juice of ½ a lemon 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 6 apple slices 6 whole star anise 6 3-inch cinnamon sticks 6 oz Ten to One Caribbean White Rum
Consider kicking off your feast with a sparkling white wine! They are excellent accompaniments to starters like cheeses and charcuterie boards. The floral and crisp Montinore Estate Vivacé is a prime example. Domaine Bousquet Gaia Malbec Nouveau is another recommended approach to your opening appetizers if you’re looking for more of a bright and fruity bouquet.
Ingredients: 1 ½ ounces Sun Liquor Vodka 1 ½ ounces apple cider or mulled cider ½ ounce freshly squeezed lime juice 3 to 4 ounces Reed's Ginger Beer Apple slice, for garnish Cinnamon stick, for garnish Directions: In a cocktail shaker filled with ice, pour the vodka, apple cider, and lime juice. Shake well. Strain into a copper mug filled with fresh ice. Top with ginger beer. Garnish with an apple slice and cinnamon stick. Serve and enjoy.
A plant-based twist on a traditional holiday favorite: Eggnog! This recipe features Three Trees Vanilla Bean Almond milk with real, Madagascar vanilla beans that pair perfectly with the warm spices and cool, coconut flavors. This rich and creamy drink can be enjoyed fireside with the family or with a splash of bourbon for a fun, festive evening.
Made with luscious pumpkin and tons of spices, this cider is filled to the brim with fabulous fall flavor! This recipe is thicker than traditional cider since it’s made with pumpkin puree. For a thinner beverage, add more apple cider or water while you prepare it.
Ingredients: 2 cups milk ½ tsp vanilla ½ tsp cinnamon 3 whole cloves 5 egg yolks ½ cup sugar ½ cup Sun Rum Silver by Sun Liquor (optional, but highly recommended!) 2 cups half and half 1 tsp cinnamon ¼ tsp nutmeg Directions: Combine milk, cloves, vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes, slowly bringing milk mixture to a simmer. Remove pan from heat. In a large bowl, whisk egg yolks until they are smooth and lighter. Add sugar and whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for about 3 minutes, or until mixture is thickening and pudding-like bits begin to congeal on the spoon or whisk. Do not allow mixture to boil. Remove cloves, and let cool for about 1 hour. Stir in rum, half and half, vanilla and nutmeg. Refrigerate for 8 hours, or up to 3 days, before serving.
Sweetened with honey and made with real grapefruit juice, this ruby red rosemary spritzer is the perfect non-alcoholic drink to get a jump start on your healthy living New Year’s Resolutions. Cheers!
4 chai tea bags 3 cups water 1 cup almond milk 2-3 Tbl honey 1 Tbl ghee or coconut oil pinch of sea salt
