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Healthy Holiday Cooking Recap

Simple, satisfying, colorful, flavorful, festive and delicious! These healthy holiday recipes will become new family traditions and bring more whole veggies and fruit to your holiday table!

Spiced Orange Cranberry Sauce

½ cup orange juice
12 oz bag fresh cranberries
1 tsp cinnamon
1 tsp ground ginger or 1” piece fresh ginger, peeled and grated
½ cup all natural orange marmalade
Agave nectar to taste (all natural sweetener)

Combine ingredients in a small pot and simmer over medium heat 10-15 minutes or until the cranberries burst open. Sauce will thicken a bit as it cools.


Mushroom Gravy

2 pints mushrooms, stemmed and thinly sliced
1 medium onion, diced
3 cloves garlic, minced
2 tbsp flour (whole wheat or white)
1 tsp fresh thyme
16 oz broth or stock
½ heavy cream (optional)
Salt and pepper to taste

Heat 1 Tbsp olive oil over medium-high heat and sauté the mushrooms, onion and garlic until tender and cooked down. Add one more Tbsp of olive oil and reduce the heat to medium. Stir in the flour and keep stirring until a light brown roux has formed. Pour in the broth or stock and scrape up the flavorful browned bits from the bottom of the pan. Increase heat to medium high, add thyme, cream, salt and pepper and allow to simmer 5-10 minutes or until gravy starts to thicken and can coat a spoon. Gravy will continue to thicken as it cools. Serve over steamed green beans for a lighter version of the classic green bean casserole.

Corn & Edamame Succotash

1 onion, diced
3 cloves garlic, minced
Corn from 5 ears or 2 1-lb bags of frozen kernels
1 1-lb bag of frozen, shelled edemame (soy beans)
1 red bell pepper, small diced
1 tsp cayenne pepper (or to taste)

Heat 1 tbsp of olive oil in a large skillet. Saute the onions and garlic until aromatic, about 3-4 minutes. Add corn, edamame and bell pepper. Season with cayenne and continue to

Indulgent Experience Holiday Menu

Take the stress out of the holidays, and let us do the cooking for you!

Introducing The Indulgent Experience, edible bliss for your holiday table. The Indulgent Experience is a collaborative culinary creation between Life Chef Asata Reid and The Food Relationship Coach Shelley Chapman, and we've created an incredible menu for your holiday pleasure. How do you order your holiday meal?
It’s easy! You’re invited. All you have to do is…..

View. Choose. Call 404.997.8328. Enjoy!

Holiday Menu available October – December 2010
Thanksgiving orders must be in my November 22nd. Christmas orders must be in my December 22.

(V)Vegan Items

Proteins (Choose 1)

* Jasmine Tea Brined Duck
* Herb Roasted Turkey
* Fennel-Lemon Infused Salmon
* Tofurkey(V)

Sides -
Green Side (Choose 1)

* Citrus Jicama Salad w/ Pomegranate Dressing(V)
* Fennel Apple Parsley Salad w/ Lemon Herb Dressing(V)
* Ethiopian Style Collards*
* Honey Balsamic Kale(V)
* Green Beans w/ Wild Mushroom Gravy & Caramelized Onions

Starch Side (Choose 1)

* Roasted Garlic Yukon Gold Potato Mash
* Roasted Potato Wedges w/ Rosemary Garlic Butter
* Herb Parmesan Mashed Russet Potatoes
* 3 Cheese Mac & Cheese
* Sweet Sage Butternut Squash
* Coconut Pineapple Candied Yams

Dressing (Choose 1)

* Bread Dressing with Apples and Thyme
* Wild Rice Dressing w/ Pecans and Apricots
* Cornbread Shrimp Poblano Dressing
* Rustic Porcini Onion Dressing (V)

Breads (Choose 1)

* Yeast Rolls
* Cheddar Chive Corn Muffins

Complimenting Sides (Choose 2)

* Cranberry & Spiced Orange Sauce(V)
* Wild Mushroom Gravy
* Turkey Gravy

Desserts (Choose 1)

* Red Velvet 3 Layer Cake w/ Cream Cheese Frosting
* Pumpkin 3 Layer Cake w/ Cream Cheese Frosting and Caramel Drizzle(V)
* Sweet Potato Cheesecakes
* Peach Cobbler
* Cream Cheese Brownies
* Chocolate Truffles

What's so great about tomatoes?

Read my Eating Healthy column in the Sept. 11th edition of Cross Roads News to find out more about this Super Food!