Issue 81: Healthy Holiday Treats

Quick Sprouted Apple Crisp      
Yield: 4 servings

Ingredients:
4 medium baking apples
1 oz. purified water
2/3 cup Ezekiel 4:9 sprouted cereal
1 Tbsp. butter
2 Tbsp. honey, separated

Directions:
Preheat oven to 375 degrees. Peel, core and chop the apples. Place apples in medium-sized pot with water and butter. Cover and cook on medium heat for 15 minutes until apples can be mashed with a fork to the consistency of apple sauce. Stir in 1 Tbsp. of honey. Pour mixture into a medium-sized baking dish. Pour cereal evenly over apple mixture and press down with a fork. Drizzle with remaining 1 Tbsp. of honey. Bake for 15 minutes. Remove from heat, let cool and serve.

By:  Jordan Rubin

 Ingredients:
4 cups mashed sweet potatoes (4 medium)
1 tsp. vanilla
2 well-beaten eggs
½ stick melted butter
½ cup Rapadura (a sweetener found in natural health food stores)
¼ cup honey
1 tsp. coconut oil to grease pan

Directions:
Boil potatoes with skins on for 25-30 minutes, or until tender. Remove from pot, let cool and peel. Mix all ingredients with a fork, and pour into greased 9x13 baking dish.

Topping Ingredients:
1 cup chopped pecans
½ cup spelt or kamut flour
½ cup Rapadura (a sweetener found in natural health food stores)
¼ cup honey
¾ stick butter, melted

Directions:
Combine ingredients and sprinkle over potato mixture. Bake 30 minutes at 350 degrees.

By: Nicki Rubin

 Ingredients:
1 cup fresh or frozen cranberries
slightly less than ¼ cup honey
1 Tbsp. minced fresh ginger
1 Tbsp. grated orange rind
5 medium oranges, peeled and cut into small sections

Directions:
Combine cranberries, honey and ginger in a small saucepan. Cover and cook on medium heat for 2 minutes. Uncover and cook an additional three minutes, or until cranberry skins pop, stirring constantly. Remove from heat and stir in orange rind. Cool 15 minutes. Stir in orange sections. Chill 8 hours.

By:  Nicki Rubin