Gingerbread Nutmeg Morssels

Delicious grounding spices with a light sweetness and a tingle of ginger that makes your tastebuds dance! A great treat to have on hand at the holidays!

Ingredients:

3/4 - 1 cup of pitted soft dates ( soak in warm water for 5 minutes if they are a touch hard)

1/2 cup of raw almonds

1/4 cup of dried cranberries

1/4 cup of raw cashews

1/2 teaspoon of vanilla

1/4 teaspoon of ground ginger

1/2 teaspoon of cinnamon

1/4 teaspoon salt

1/8 teaspoon of ground cloves

1/8 teaspoon of ground nutmeg

Sugar Nutmeg topping:

2 teaspoons brown sugar

2 teaspoons coconut sugar

1/8 teaspoon of ground nutmeg

Mix together in a small bowl

Instructions:

In a food processor with an S-shaped blade, add almonds, cashews, dates, cranberries, ginger, cinnamon, salt and cloves.

Process until the nut mixture are chopped and a dough starts to form. Scrape sides a few times as needed.

Once combined use a small cookie scoop or your hands and form a small firm ball.

Roll each ball in the Sugar Nutmeg topping until completely coated.

Place balls in a sealed container in the refrigerator and chill or in the freezer for up to 3 months.

Holiday Healthy Peppermint Bark

This Holiday Healthy Peppermint Bark is the perfect balance with a mix of crunchy pumpkin seeds, sweet dried cranberries, and a touch of peppermint, it's a treat that brings joy and health. It's the perfect bite-sized way to add a little magic to your holiday season or anytime.

INGREDIENTS

• 1 cup unsweetened coconut flakes

• 3/4 cup shelled pumpkin seeds and/or chopped almonds

• 3/4 cup sweetened dried cranberries

• 2 12-ounce bags of dark chocolate chips

• Natural crushed candy cane pieces in top (optional) or mint extract

Instructions:

1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.

2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant ( keep an eye on this).

3. Add cranberries to parchment lined baking sheet and mix with coconut and seeds. Set aside.

4. In a medium saucepan over medium heat ( or a double boiler) warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.

5. Pour chocolate over coconut, seeds, and cranberries. Using a silicone spatula, spread out into a smooth layer covering the parchment lined baking sheet. Sprinkle crushed candy cane on top of chocolate mixture if desired . Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.

6. You may freeze for a later date …if its lasts that long!

   Note: If you choose not to use candy cane, you can add a few drops of mint extract to the chocolate.

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!