When you’re responsible for preparing food for a holiday party, or even just bringing a dish or two to someone else’s home, it can be tempting to cook up the most comforting of comfort food or your favorite sugar-filled dessert in order to really wow the guests. However, if you’re trying to keep up a healthy lifestyle during the holiday season, you should feel free to create superfood masterpieces for an antioxidant-filled holiday party that caters to your diet. Believe us, you’ll be the star of the night when everyone else discovers that your delicious recipes are actually healthy, and you might have to share a recipe or two!
In need of some inspiration? Here are some of our favorite superfood party recipes to serve up to our friends and family during the holiday season:
The Appetizer: Homemade Superfood Chips
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/2 cup water
- 1/2 teaspoon salt
- Small amount of coconut oil for pan
- Pre-heat oven to 325 degrees F.
- Place chia and sesame seeds in a medium mixing bowl and stir to combine evenly. Add remaining seeds and mix until they are all evenly distributed.
- Stir salt into water until dissolved.
- Add water to seed mixture and stir well. Mixture will thicken in about 5 minutes. Wait until all the liquid is absorbed.
- Line a baking sheet with parchment and oil it lightly.
- Dump seed mixture onto oiled parchment. Spread mixture to an even thickness of about 1/4″ using the back side of a spoon. Try to not make any holes in the cracker.
- Bake in preheated oven for about 30 minutes. Remove from oven and flip over using 2 spatulas.
- Cut into cracker shapes. Sprinkle with a bit more salt if desired, and return to oven, baking for another 5 minutes at 325 degrees.
- Decrease oven temp to 250 degrees and bake an additional 20-25 minutes, until they look dry.
- Remove from oven and cool. Any leftovers could be stored in an airtight container.
The Side Dish: Baked Sweet Potatoes with Crispy Kale and Feta
- 4 large sweet potatoes
- 1 small bunch curly kale, center ribs removed and cut into bite size pieces
- 1 tablespoon coconut oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup walnut pieces
- 3/4 cup crumbled feta cheese
- Preheat oven to 400 degrees.
- Scrub potatoes, wipe dry and place on a baking sheet. Bake 45-55 minutes, or until potatoes are tender when pierced with a fork.
- While potatoes are baking, in a medium skillet, toss the chopped kale in olive oil, salt, and pepper. Over medium heat, sauté kale until slightly wilted, about 5 minutes.
- Slice sweet potatoes in half lengthwise. Use a fork to loosen potato and add kale, feta, and walnuts. Return to oven for 10 -12 minutes to melt the feta.
The Drink: Watermelon Orange Ginger Turmeric Juice
- 18 oz freshly squeezed orange juice from about 6 oranges
- 7 cups of cubed watermelon
- Approx. 3" knob of peeled ginger root
- 3/4 - 1 tsp ground turmeric
- Juice six or so oranges, or until you've reached 18 oz of juice.
- Cut and cube watermelon and add watermelon chunks to a blender. Add ginger (no need to mince or grate) and turmeric. Pour in orange juice.
- Blend until watermelon chunks have liquefied and juice is as smooth as it'll get. Pour juice through a strainer and discard pulp and ginger remnants. Chill and enjoy!
The Dessert: Superfood Raw Chocolate Tart
- 6 fresh pitted dates
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- 8 ounces pecans
- 4 tablespoons raw cacao powder
- 4 ripe medium sized avocados
- 3 tablespoon raw honey
- 1/4 cup coconut milk
- 1/2 cup coconut oil, solid
- 1 teaspoon vanilla bean extract
- Pinch of sea salt
- 1/2 cup raw cacao powder
- Combine dates, coconut oil, vanilla, cinnamon and sea salt in a food processor. Mix until it forms a paste, then add nuts and cacao and fold through.
- Transfer mixture to a lined springform tart tin and press out over the base and sides of the tin.
- Refrigerate or freeze for 1 hour.
- Blend avocado, honey, coconut milk, coconut oil, vanilla, sea salt and cacao powder into a high-speed blender or food processor until smooth and creamy.
- Pour the chocolate filling mixture over your nut base.
- Garnish with your choice of superfoods such as bee pollen and cacao nibs.
- Refrigerate for 2-3 hours before serving.