Edible Holiday Gifts
December 2013
Jam Dot Cookies
Recipe Developed by: Natural Gourmet Institute for Health and Culinary Arts
Servings: approx. 20 cookies
1 cup almonds, ground to a fine meal in food processor
1 cup whole wheat pastry flour
1 cup rolled oats, ground to a fine meal in food processor
1/4 teaspoon ground cinnamon
1/2 cup organic canola oil
1/2 cup pure maple syrup
1/8 teaspoon sea salt
Jam or Lemon Curd (about 1/2 cup)
Preheat oven to 350F, line 2 sheet pans with parchment paper. In a medium bowl, combine almonds, flour,
oats and cinnamon. Mix well to combine. In a separate small bowl, blend oil, maple syrup and sea salt. Add
to nut mixture and stir to combine. Roll into walnut sized balls. Place on a the parchment lined sheet pans
and use the bottom of a 1/4 teaspoon measuring spoon to press a well into the middle of each ball. Fill the
indentation with your choice of jam or lemon curd. Bake for 15 minutes or until golden.
Chai Tea
Servings: about 4
3 cups water
1 1/2 cups almond milk (see recipe on next page or use store bought)
3 tablespoons sugar
2 cinnamon sticks
16 cardamom pods, crushed
1 teaspoon whole cloves
1 rounded teaspoon chopped crystalized ginger or 1/2 inch fresh ginger, thinly sliced
1/2 teaspoons whole black peppercorns
2 tablespoons black tea leaves
Bring water, almond milk, sugar, cinnamon, cardamom, whole cloves, ginger and peppercorns to a boil in a
medium saucepan. Remove from heat, cover and let stand for 20 minutes. Return to a simmer. Remove
from heat and stir in the black tea leaves. Cover and let stand for 2 minutes. Strain and serve at once or let
cool and serve over ice.
Recipes and Nutrition Education brought to you by
Chef Ashley Ritchie, RDN, LD
Website: www.wisdomkitchen.com
Email: [email protected]
Almond Milk
Servings: about 3 cups
3 cups water
1 1/2 cups blanched almonds
3/4 teaspoon vanilla extract
In a small saucepot, bring water to a boil, pour over blanched almonds and let sit covered for 20-30
minutes. Place all the ingredients in a VitaMix or high powered blender. Process until all the almonds are
liquefied and well-homogenized. Pour through a nut milk bag. Consume within 2-3 days.
Candied Cranberries
Servings: 3 cups
3 cups sugar
3 cups water
3 cups fresh cranberries
1 cup superfine sugar
Mix sugar with water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until
sugar dissolves. Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for
about 8 hours. Drain cranberries. Reserve liquid and use as a simple syrup to add a holiday touch to
cocktails. Place superfine sugar in a bowl and gently toss in cranberries, coating evenly. Place cranberries
on a baking sheet to dry, about 1 to 2 hours. Store in an airtight container for 1 to 2 days or package for
gift giving.
Let’s take a closer look at the health benefits of some of the main ingredients:
Cranberries - Vitamin C and fiber play a very important role in cranberry's health benefits, along
with the array of phytonutrients that have gotten special attention from health researchers. There
are at least 5 key categories of health-supportive phytonutrients in cranberries—phenolic acid,
proanthocyanidins, anthocyanins, flavonoids and triterpenoids. These phytonutrients have been
studied for their antioxidant, anti-inflammatory, and anti-cancer properties with impressive results.
Source: The World’s Healthiest Foods
Almonds - They are a very good source of vitamin E and manganese. Almonds are a good source of
magnesium, copper, riboflavin (vitamin B2), and phosphorus. Fortunately, although one-quarter
cup of almonds contains about 18 grams of fat, most of it (11 grams) is heart-healthy
monounsaturated fat.
© 2013 Good Measure Meals ™