Celery Root and Cauliflower Purée with Greens
Most people are familiar with the traditional mashed potatoes loaded with milk and butter during the holiday season. Shake up the menu this year with a celery root and cauliflower puree that also has some added greens to boost the health profile.
- 1 medium celery root (about 16 ounces), peeled and cut into 1/2-inch cubes
- 1 small head or half a large head of cauliflower (about 16 ounces), cut into small florets
- 2 medium garlic cloves, peeled
- 1/2 teaspoon sea salt
- 5 tablespoons oil (Camelina or olive oil), divided
- 2 bunches Swiss chard, washed, de-stemmed (keep the stem and cut into ½-inch pieces), and torn up
- ¼ – ½ cup non-dairy milk (ex. almond)
- Sea salt, to taste
- Preheat oven to 350 degrees F.
- In a large bowl combine the celery root, cauliflower, stem (of the Swiss chard) and garlic. Add 2 tbsp of oil and ½ tsp sea salt. Toss well to coat.
- Put the celery root, cauliflower, stem and garlic on a baking sheet lined with parchment paper.
- Place in the oven and cook for about 45 minutes, stirring halfway through. Cook the vegetables until tender (the point of a sharp knife spears the vegetables easily to confirm doneness).
- Transfer the vegetables to the bowl of a food processor; add the torn Swiss chard leaves, ¼ cup milk and the remaining 3 tbsp oil. Process until smooth, or desired consistency (you may need to add additional milk, 1-2 tbsp at a time to achieve the desired consistency).
- Season with additional sea salt to taste and serve.
Gingerbread Spiced Almond & Apricot Energy Balls
The flavour of your standard gingerbread cookies makes these energy balls a festive addition to your holiday table. Enjoy them for a delectable mid-day snack to help get your through a busy day or as a non-traditional addition to the dessert options.
makes about 20
- 1 cup (200 g) dried apricots
- 1 1/2 cup (200 g) almond flour
- 3 tbsp raw cocoa nibs (can be omitted but they do add a nice crunch)
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 2 tsp ground cinnamon
- 1/2 vanilla bean, seeds scraped out or ½ tsp vanilla extract
- ½ tsp sea salt
- juice from 2 small clementines (or 1 orange)
- finely chopped almonds to roll in
- Place all ingredients in a high-speed blender or in a food processor. Pulse until mixed well. You might need to stop and scrape the mix down the sides a few times during the process if your blender isn’t powerful enough.
- When all ingredients are well mixed and puréed, use your hands to form 20 round balls. Roll them in chopped almonds or cinnamon and chill in the fridge for 30 minutes before serving.
– For nut free version, substitute pumpkin seed or sunflower seed flour for almond flour. You can make your own pumpkin seed/sunflower seed flour by finely grinding using a food processor.
– Get creative with topping options. Consider rolling the energy balls in cacao nibs, shredded coconut, raw cacao powder, cinnamon or other chopped nuts or seeds.