Here’s a New Year's Eve hors d'oeuvre that Dr. Sara loves because it’s healthy just the way your ancestors made it – no need to modify! You might know this dish as “deviled eggs” but I prefer it by the more elegant French name, Eggs Mimosa.
Serves 12. Ingredients:
12 free-range organic eggs
2 tablespoons organic mayonnaise (or veganaise)
2 tablespoons Dijon mustard
½ teaspoon black pepper
Cayenne pepper for garnishing
Place eggs in a large pan and cover with water. Bring to a boil.
As soon as the water begins to boil, set a timer for 8½ minutes.
After 8½ minutes, remove the pan from heat and run cold water over eggs until they are cool.
Peel eggs and slice each in half, lengthwise.
Scoop out yolks into a large bowl.
Add mayonnaise, mustard, and pepper. Mash and whip yolks with a fork until creamy.
Place a dollop of this mixture into each egg white half and dust with cayenne pepper.
Serve alone or with lightly steamed asparagus.
Have Your Pie and Eat It Too!
I’ve preached enough about why you don’t need to serve sweets at your holiday table. Here’s a recipe for a delicious pie that is sweetened with xylitol instead of sugar. xylitol tastes as sweet as sugar, but it passes through your body almost entirely undigested, therefore it does not spike your blood sugar the way caloric sweeteners would. Look for brands such as Xyla, which is derived from natural hardwood.
Pumpkin Dumpling Pie
Serves 6-8. Ingredients: Crust:
1 ½ cup almond meal
1 tablespoon creamed coconut
½ teaspoon salt
1 tablespoon almond butter
1 teaspoon xanthan gum
Coconut oil cooking spray
1 dumpling squash
1 cup fresh pumpkin puree, or about ½ of an 8-ounce can
4 egg yolks
1 ½ cup coconut milk, full fat
½ cup xylitol sweetener
1 ½ teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
Preheat oven to 350 degrees.
Place all ingredients in the food processor and blend until well combined.
Remove dough from the food processor and pat it into a ball.
Spray a glass pie dish with a light layer of coconut oil cooking spray, and press dough into pie pan to form a thin even crust.
Bake for 30 minutes.
Slice dumpling squash and pumpkin (if using fresh) in half, remove seeds and pulp, place on a baking tray, and cover with aluminum foil. Bake in the oven at 350 degrees for 45-55 minutes.
Once squash and pumpkin are tender, remove from oven and let cool slightly. Scoop out the flesh of dumpling squash and 1 cup of pumpkin flesh. Add to a food processor.
Blend with all other ingredients until smooth.
Pour filling into piecrust and bake at 350 degrees for 30 minutes. Let cool before serving.