Delicious Yet Healthy Recipes To Try This New Year

Eau De Jouveance 2

Photos courtesy of Nurture: A Wellcare Marketplace

Eau de Jouvence Cocktail

The Eau de Jouvence is like nothing you’ve ever had: It’s smooth, refreshing and a celebratory way to squeeze in more greens.

1/4 ounce Chareau aloe liqueur
1 ounce Dolin blanc vermouth
1⁄2 ounce lime juice
2 dashes Fee Brothers celery bitters
Cucumber slice for garnish

Combine the first four ingredients in a cocktail shaker with ice and shake. Pour into a Nick and Nora glass (or a wine glass), top with Prosecco, and serve with cucumber garnish.

Pumpkin Cheesecake 2

Pumpkin Cheesecake

(Notes: Recipe is gluten-free and dairy-free. Cheesecake is made over several hours as each layer requires time in the freezer.)

For the crust:
1/2 cup pepitas
1/3 cup almond flour
2 dates
Dash of cinnamon
Dash of salt
For the first layer:
2 cups of cashews
1/2 cup coconut milk
1/2 cup coconut oil
3/4 cup maple syrup
1/2 teaspoon vanilla
Juice of 1/2 lemon

For the second layer:
2 cups of cashews
2 cups of pumpkin puree
1/2 cup maple syrup
Juice of 1/2 lemon
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla

For the garnish (optional)
Flaky sea salt
Bee pollen
Crispy sage leaves (see below)

Line a 9-inch springform cake pan with parchment. Place all crust ingredients in a food processor and pulse. Press into the lined springform pan. Place in freezer for one hour.
Place all first-layer ingredients into a blender and blend until smooth. Add a splash of water if needed. Pour into the crust mold and freeze for two hours.
Place all second-layer ingredients into a blender and blend until smooth. Pour onto the crust/first-layer filling and freeze for three hours.
Take the cheesecake out of the freezer and let sit for one hour before cutting into slices. To garnish, top with flaky sea salt, bee pollen and crispy sage leaves.

Crispy Sage Leaves

1⁄2 cup neutral oil (like canola or safflower)
12 sage leaves

Heat the oil in a medium frying pan over medium-high heat. Once it is hot, add the sage leaves.
Fry the leaves for one minute, then flip them and fry for an additional minute or two until they are crispy.
Remove the leaves from the pan and lay them on a paper towel to soak up the excess oil.
Use the sage leaves whole or crumble them.

Categories: Sip & Savor