Holiday Food Inspirations from the Intuitive Healing Community

Happy Holidays everyone! I wish you all the very best this time of year. Whether you celebrate Christmas, Hanukkah, Winter Solstice, Kwanza, or another important holiday, I hope your family enjoys the generous and peaceful spirit of this season. While traditional gatherings may be reimagined this year as we collectively venture through the uncharted territory of our global situation, we are all still on the constant look out for any food inspirations we can find that are healing and aligned with Medical Medium® protocols. This time of year, I usually try to share a blog post with a holiday recipe or two. This year, I have decided to do something a little bit different…

2020 was the inaugural year of my Intuitive Healing Community membership program. It was an amazing first year of learning, growing, and healing together. So, I could think of no better individuals to provide you with holiday food inspiration than the wonderful members of this amazing community. We asked our members and admins to share their holiday recipes and tips. I’m so pleased to share their creativity and ingenuity with you.

Our members and admins are creative in the kitchen.

 

Looking for a delicious way to start your holiday morning or perhaps end your day? Maddie Scheihing (soulscheihing on Instagram) from our membership has a recipe that is sure not to disappoint any time of the day:

Chaga + Pumpkin Spiced Banana Nice Cream Bowl

Banana nice cream with Vimergy chaga mushroom powder, pumpkin spice, vanilla bean powder, + maple syrup, with fresh blueberries and pear on top.

Check out how our member, Maura Mark, has made a popular winter squash recipe Medical Medium®-friendly:

Roasted Delicata Squash with Pomegranate, Cranberries and Pistachios
Serves 6

Ingredients:

  • 2 delicata squash, washed well and cut into rings*
  • 1 tablespoon unrefined coconut oil, melted
  • sea salt, to taste – optional
  • freshly ground black pepper, to taste
  • 1 tablespoon unrefined, cold-pressed olive oil – optional; omit for fat-free
  • 2 tablespoons fresh squeezed orange juice
  • ½ teaspoon sea salt
  • 1 cup pomegranate seeds
  • ½ cup pistachio nuts, toasted
  • ¼ cup dried cranberries
  • 2 small shallots, chopped
  • 3 tablespoons fresh mint, chopped

 

*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings. It’s not necessary to peel the squash if it’s organic.

 

Directions:

  1. Preheat oven to 400 degrees, and line 2 baking sheets with parchment paper.
  2. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
  3. While squash is roasting, assemble the topping. Whisk the oil, orange juice, and salt together in a medium bowl, add remaining ingredients and toss to combine.
  4. Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.

 

Our admin, Anne Thrasher, found a delicious way to use some frozen kabocha squash and ended up with a holiday dinner-worthy soup:

Creamy Kabocha Squash & Red Bell Pepper Soup With Turmeric (Fat-Free Option)
Serves 2

Ingredients:

  • 1 tablespoon avocado oil – optional – you could substitute water to make it fat-free
  • ½ onion, chopped
  • 5 large garlic cloves, chopped
  • ½ red bell pepper, chopped
  • 1 16-oz bag frozen organic kabocha squash  – available at Trader Joe’s  or substitute 1-lb fresh, chopped kabocha squash
  • 2 cups water + more as needed
  • 1½ tsp garlic powder
  • 2 dashes white pepper
  • 2 tsp turmeric
  • Himalayan salt, to taste – optional

 

Directions:

  1. Sauté onion and chopped garlic in avocado oil or water. Once the onion is translucent, add the red bell pepper and kabocha squash and sauté for another 5 to 7 minutes, adding a little water, if the pan dries out. 
  2. Add 2 cups of water and bring to a simmer. While the soup is simmering, stir in garlic powder, white pepper, turmeric, and Himalayan salt. Simmer until all ingredients are soft, about 5 to 10 minutes. (If using fresh kabocha squash, you may need to simmer longer and use more water.) 
  3. Use an immersion blender to blend until creamy. Alternatively, you may transfer ingredients to a high-speed blender and blend for 30 to 60 seconds until all ingredients are creamed throughout. Be careful while blending with either method as the soup will be very hot.

 

Note: You can double or triple this recipe to have more to share or freeze for later.

Anne Thrasher also shared with us a way to use the sweet potatoes that are so plentiful this time of year to make a fat-free breakfast, appetizer, dessert, or any time snack:

Pear & Date Sweet Potato Toast

Ingredients:

  • 15 – 20 dates, pit removed
  • 1 teaspoon cinnamon + extra for sprinkling on top, if desired
  • 1 – 2 tablespoons water
  • 1 – 2 white sweet potatoes (Hannah or Japanese), cut widthwise into 1-inch  rounds
  • 1 pear, thinly sliced (may use banana or another fruit instead)
  • 2 tablespoons pomegranate arils, optional

 

Directions

  1. Place dates and cinnamon in a blender or food processor with enough water to blend easily into a dip consistency. 
  2. Toast sweet potato rounds in the oven, air fryer, or toaster. 
  3. When sweet potatoes are toasted to your liking, allow to cool slightly, then spread date paste over the top of each piece. 
  4. Top with thinly sliced pear and pomegranate arils. Sprinkle cinnamon on top, if desired.

 

Our members prep for holiday success!

IHC member, Gayla Sansoucie-Jones, has a tip to for easily adding sweetness to her everyday winter meals: 

“This time of year I always make baked apples and keep them on hand. I put them in my gluten-free oatmeal in the a.m., add it to my sweet potatoes or butternut squash, or just eat it alone. If I cook enough in advance, it lasts a few meals!!”

In IHC, we love Medical Medium® recipes.

We polled our members in our dedicated Facebook group to find out which Medical Medium® holiday recipes are their favorites. The results are in…

Favorite Side Dish – Medical Medium® Mashed Potatoes and Gravy

Favorite Main Dish – Medical Medium® Coconut Curry

Favorite Dessert – Medical Medium® Pumpkin Pie

 

What are your favorite Medical Medium®-friendly holiday recipes, tips, and inspirations? Please share with us in the comments.

I am so happy to announce that the Intuitive Healing Community membership is continuing into 2021. I would love to have you join our community. Click here to learn what’s in store for 2021 and to sign up.

 

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