Christmas is also a season dedicated to feasts, cookies, candy canes and "sugar plums" dancing in our heads. It can be a difficult time to hold fast to the healthier habits we've been establishing and the progress we've been making as we balance and nourish our bodies.
I find this is a season when I have to be especially prepared to keep my peace and my health. First, I try to find time to evaluate exactly what is necessary to do, to purchase and what I can live without. I also try to be proactive in planning ahead so I will have healthy, yet festive food choices. I take time to find new recipes, to choose colorful options, and to prepare prepackaged snacks to carry in my purse or car. I need to have a plan before I head out to a party or attend a potluck dinner.
This week, I was with my sister and she prepared a wonderful spread for us that was colorful, delicious and nourishing. It consisted of cut up veggies and roasted red pepper hummus, egg salad, and roasted broccoli and cauliflower with garlic slices. It was delightful and filling.
Coconut Cashew Crunch
2 cup whole, unsalted cashews
2 cup large flaked unsweetened coconut
1 Tbsp vanilla extract (add extra after cooking, if desired)
2 Tbsp coconut oil
1/2 tsp sea salt
Mix all together in a large bowl and then spread out on a parchment lined cookie sheet. Bake in an oven preheated to 325 degrees for 15 - 20 minutes, stirring every 5 minutes to prevent burning. Cook just until light golden brown. Use as a topping for oatmeal, fruit salad or eat plain as a snack.