Superfood Recipes for Your New Year's Eve Party

– by Sunburst Superfoods

Superfood Recipes for Your New Year's Eve Party

Our favorite recipes to cook up for New Year’s Eve parties are snacks and appetizers that we can munch on throughout the night with our guests, so we’ve collected a plethora of recipes to enjoy this New Year’s Eve! From salty to sweet and something to spice up the night, check out these goodies to ring in the new year with some delicious superfoods. Cheers to 2018!

Curry Spiced Nuts with Dried Berries

Ingredients:

  • 2 tsp coconut oil
  • 1 cup raw almonds
  • ½ cup raw cashews
  • ½ cup raw pepitas
  • 2 ½ tsp curry powder
  • ¾ tsp ground cumin
  • ¾ tsp kosher salt
  • ½ cup goji berries (or other berry of choice)

Directions:

  1. Heat the coconut oil in a large cast iron skillet.
  2. Add the almonds, cashews and pepitas, then stir in the curry powder, cumin and salt.
  3. Toast the nuts for 5 minutes, stirring frequently. Stir in the dried berries and let the mixture cool before serving.

Dairy-Free Veggie Dip

Ingredients:

For dip:

  • 13.5 oz can coconut milk
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 3 green onions, just the green part chopped
  • 1/2 red bell pepper, chopped
  • 1/4 sweet onion or 1 small shallot, chopped
  • 1 garlic clove
  • 2 Tbsp dill, chopped
  • 2 tsp red wine vinegar
  • pinch of salt and pepper

For serving:

  • 2 carrots, sliced
  • 1 cucumber, sliced
  • 1/2 red bell pepper, sliced
  • 2 celery stalks, sliced

Directions:

  1. Place carrot, celery, green onions, bell pepper, onion and garlic clove into blender or food processor.
  2. Mix until finely diced.
  3. Stir in dill, vinegar, salt and pepper.
  4. Scoop cream from top of coconut milk into veggie mixture and stir to combine.
  5. Place in fridge to set up for 2 hours.
  6. Serve with veggie slices

Butternut Squash and Kale Toasts

Ingredients:

  • 2 pounds whole butternut squash, peeled, halved lengthwise, seeds removed, and cut into 1/2-inch slices
  • 6 Tbsp extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes
  • 1 bunch flat-leaf kale (about 12 ounces), tough stems removed, leaves cut into bite-size pieces
  • 4 medium garlic cloves, thinly sliced
  • 1/2 loaf rustic Italian or French bread, cut in 8 half-slices, each about 1/2 inch thick
  • 4 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)

Directions:

  1. Heat the oven to 350°F and arrange a rack in the middle. Add the squash to a medium bowl along with 2 tablespoons of the olive oil, a pinch of salt, black pepper, and a small pinch of red pepper flakes. Toss to combine. Spread the squash out on a rimmed baking sheet in a single layer. Roast for 15 minutes, flip the pieces, and cook another 15 minutes, until the squash is tender and lightly browned.
  2. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale and cook until it wilts, about 8 minutes. Add the garlic and cook until the kale is tender, about 3 minutes. Season with salt, black pepper, and a small pinch of red pepper flakes. Add the roasted squash and toss gently to combine. Remove the skillet from the heat and set aside.
  3. Brush the bread with olive oil on both sides. Set a grill pan over high heat. When the pan is hot, add the bread and toast on both sides. Transfer the toasts to a serving platter or individual plates, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve.

Pomegranate Coconut Mousse

Ingredients

Directions:

  1. In a medium bowl pour in ¼ c of the water and pomegranate juice powder and sprinkle the gelatin over the top. Let sit and bloom for a few minutes. While the gelatin is blooming, bring the remaining pomegranate juice powder/water and honey to a boil.
  2. Add the boiling juice mixture to the gelatin mixture in the bowl and mix well until the gelatin is dissolved. Pour the mixture back into the saucepan to bring to a simmer. Remove from heat and let cool to room temperature.
  3. Add in the coconut milk and vanilla extract and place in the fridge until it starts to thicken, about 30-45 minutes. Once its starting to set up and thicken either mix well by hand or blend until it’s a fluffy and thicker.
  4. Pour into individual serving glasses or bowls and let set up until firm, about 4 hours. Before serving top with the coconut flakes and pomegranate arils. Serve chilled.

Blueberry Mojito

Ingredients:

  • 1 cup water
  • 2 teaspoons blueberry powder
  • 4 ounces white rum
  • 10 fresh mint leaves
  • 2 teaspoons sugar
  • Juice of 2 limes
  • 6 ounces club soda
  • Ice
  • Optional: fresh blueberries to garnish

Directions:

  1. Combine water and blueberry powder thoroughly. Set aside.
  2. Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar.
  3. Add the lime juice, rum and blueberry mixture: shake vigorously.
  4. Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir.
  5. Garnish with a lime wedge, fresh blueberries and a sprig of mint. Serve immediately.

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