Crimson Cranberry Ginger Fizz

A festive mocktail with a zesty orange-sugar rim, sparkling cranberry flavor, and a hint of ginger spice.

Ingredients: ( for 1 drink)

1/4 cup pure cranberry juice (unsweetened)
1/2 cup ginger beer (non-alcoholic)
Splash of sparkling water
Fresh rosemary sprig
Cranberries for garnish or fresh pomegranate seeds

For the Orange-Sugar Rim (optional/enough for four drinks)
2 tablespoons granulated sugar
1 teaspoon orange zest
Orange wedge

Instructions:

On a small plate, mix granulated sugar with orange zest until well combined.

1. Run an orange wedge around the rim of the glass to dampen it.

2. Dip the rim into the orange-sugar mixture, rotating to coat evenly.

3. Pour cranberry juice into the prepared glass. Add ice and pour in ginger beer.

4. Top with a splash of sparkling water for extra fizz.

5. Garnish with a fresh rosemary sprig and a few cooked cranberries.

Pro Tip:
Cranberries or pomegranates add a beautiful, jewel-like touch and a hint of sweetness!

No-Bake Pecan Snowballs

Ingredients

• 1 cup pecan halves

• ½ cup shredded unsweetened coconut

• 1 cup soft Medjool dates, pitted (about 10 dates)

• 1 tablespoon coconut oil

• ½ teaspoon sea salt

• ½ teaspoon vanilla extract

• Powdered sugar or coconut sugar (see note below)

Instructions

1. Place the pecans and shredded coconut in a large food processor fitted with an "S" blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

2. Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a "snowball" look, roll the balls in powdered sugar -- just a light coating will do.

3. Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn't last nearly that long in our house before they were gobbled up!

Notes
If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them first before freezing, so the coating will stick better.

Cinnamon Baked Apples

One of my favorite cooked fruits during the holidays (or anytime). The warming spice of cinnamon helps balance blood sugar and fights inflammation making this a win win! I’ll even have this for breakfast with some plain yogurt or on my oats!

Ingredients:

6 large apples ( mix it up with some honey crisp and tart granny Smith)

2 tablespoons of lemon juice

2/3 cup of coconut sugar

1 pinch of nutmeg

1 1/2 teaspoons of cinnamon

1/2 teaspoon ground ginger

3 tablespoons cornstarch

1/2 cup chopped walnuts

3 tablespoons of fresh apple juice (or water)

1 pinch salt

Coconut whipped creme or vanilla bean ice creme (optional)

Instructions:

Preheat oven to 350 degrees.

Put to the side a 9x13 inch baking dish.

Peel, core and cut apple into quarters. Slice lengthwise into thin even slices.

Add slices to baking dish and add on top lemon juice, ginger, nutmeg, cinnamon, cornstarch, apple juice or water, and salt. Mix to combine and cover loosely with foil.

Bake for 45 minutes covered. Remove foil and sprinkle with walnuts. Bake for another 10-15 minutes until the center is soft and the apples have caramelized a bit.

Top with coconut whipped creme or vanilla ice creme or enjoy au natural!