December Recipe Club

By Lauren Meier

December 15, 2016

December Recipe Club

Recipe club is a monthly event where Healthful Evolutions members bring in any healthy dish and share their recipes with each other. It is one of our favorite monthly events, and we are always so impressed and inspired by their creations!

^Get all of these recipes & more from our december recipe club!

Butternut Squash and Spinach Gratin with Lentils

From The Anti-Inflammatory Diet & Action Plans Book

V, GF

Ingredients:

– 1 tbsp. coconut oil

– 1 onion, peeled and chopped

– 2 garlic cloves, minced

– 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes

– 4 cups packed spinach

– 1 tsp. salt

– 1/2 tsp. freshly ground black pepper

– 1 (13.5oz) can coconut milk

– 1 1/2 or 2 cups vegetable broth

– 1 (15oz) can lentils, drained and rinsed

– 1/4 cup chopped fresh parsley

– 2 tbsp. chopped fresh sage

– 1/2 cup chopped toasted walnuts

Directions:

1. Preheat the oven to 375F

2. In a large ovenproof skillet over high heat, melt the coconut oil. Add the onion and garlic. Sauté for 3 minutes.

3. Add the butternut squash, spinach, salt, and pepper. Sauté for 3 minutes more.

4. Stir in the coconut milk and just enough vegetable broth to cover the squash. Bring the liquid to a boil.

5. Add the lentils, parsley, and sage. Stir to combine.

6. Place the skillet in the preheated oven and bake the casserole for 15 to 20 minutes, or until the squash is tender.

7. Transfer the casserole to a serving dish and garnis with the walnuts.

White Kidney Bean with Roasted Red Peppers Dip

V, GF, Oil Free

Ingredients:

– 1 can (15 oz.) white kidney bean

– 2 cloves garlic

– 2 tbsp. almond milk

– 2 tbsp. tahini

– juice from 1/4 lemon

– 1 large roasted red pepper

Directions:

– Drain beans and rinse. Add to food processor.

– Add garlic, almond milk, and tahini and process until creamy. Then add lemon juice and the roasted red pepper and blend more to desired texture.

Squash & Sweet Potato Mix

V, GF

Ingredients:

– Coconut oil

– Vegetable broth (low sodium)

– Shredded sweet potato

– Shredded Squash

Directions:

– Heat pan with coconut oil, put in sweet potatoes and squash. Add garlic powder, salt & pepper & cook to desired softness.

(pictured below)

Butternut Squash Soup with Ginger and Lime (pictured above)

V, GF

Ingredients:

– 1/2 cup finely chopped onion

– 1 1/2 tbsp. minced peeled fresh gingerroot

– 1 tbsp. coconut oil

– 4 cups peeled, seeded, and thinly sliced butternut squash

– 4 cups water or vegetable broth or a mixture of both

– 3 garlic cloves

– 1 tbsp. fresh lime juice (or to taste)

Directions:

– In a large saucepan cook the onion and ginger root in the oil over moderately low heat, stirring occasionally, until the onion is softened and add the squash, the broth (water), and the garlic. Bring to a boil then simmer the mixture, covered, for 15 to 20 minutes, or until the squash is tender.

– Puree the mixture in batches in a blender or food processor and transfer the puree to the pan.

– Stir in the lime juice, salt, and pepper to taste and reheat the soup over moderately low heat until hot.

– The soup can be made 2 days in advance and kept covered and chilled.

Green Bean “casserole”

V, GF, Oil Free

For the green beans:

Directions:

Sauté a few handfuls (or more) of green beans in low sodium vegetable broth with 3-4 cloves chopped garlic and 1 chopped onion. The vegetable broth should almost covering the green beans. Sauté until green beans are soft, then drain our the vegetable broth. (This is all to taste, so you can add more or less of any of these ingredients, the important part is cooking the green beans enough that they become soft, it would also work to steam them).

For the cream of this recipe make “Nicole’s Cheese Sauce”

Ingredients:

– 3/4 cup cashews (soaked overnight)

– 1/2 cup vegetable broth (low sodium)

– 2 garlic cloves

– 1/2 cup nutritional yeast

– juice of 1/2 lemon

– 2 tsp. dijon mustard

– pinch salt to taste (optional)

Directions: Place cashews in a food processor and chop slightly. Then add remaining ingredients and chop to desired texture.

*Once green beans are soft, mix in the “cheese sauce” and enjoy!

Easy Crunchy Flaxseed Crackers