Spice Up Your Holidays with These Recipes

The days are short, it’s dark, and the holidays are upon us. It’s the time of year to bring out family-favorite recipes that spark nostalgia and warm the heart.

Those aromas of gingerbread, pies baking, and a juicy roast in the oven really arouse the holiday spirit. The good news is that those herbs and spices are full of FoodTrients® that help keep mind and body in good health. For example, rosemary is a source of vitamin A as well as potassium, calcium, and antioxidants like polyphenols, gallic acid, and rosmarinic acid. These compounds can help digestion, alleviate gout and headaches, help stabilize blood pressure, and improve focus, attention, and energy.

Cinnamon and nutmeg decrease inflammation inside the body. Fresh ginger and related turmeric provide protection from inflammation, easing arthritis and allergy symptoms.

Here are some holiday recipes featuring herbs and spices that will boost your tastebuds and your well-being.

Tomato-Curry Soup

Heart-healthy canned tomatoes and anti-inflammatory coconut milk combined with some carrots and a little dried curry powder (the main ingredient of curry is turmeric, which also has anti-inflammatory properties), easily transform into a flavorful vegan soup that’s ready to be enjoyed in well under an hour. To boost the Christmas theme, serve with a bright green arugula salad.

Serves 2

Ingredients
2 Tbs. toasted sesame oil
½ cup diced red onion
2 carrots (about ⅔ cup), peeled and chopped
1 (13.66 oz.) can coconut milk (full fat)
1 (28 oz.) can crushed tomatoes with basil
1 Tbs. curry powder
Salt and black pepper

 Instructions
1. Heat oil in a large soup pot over medium heat. Add onion and cook until translucent, about 5 minutes.

2. Add carrots and cook for an additional 5 minutes or until carrots just begin to tenderize.
3. Stir in coconut milk, tomatoes, curry powder, and salt and pepper, bring to a low boil, and then simmer for about 10 minutes, or until flavors have adequately melded.
4. Transfer to bowls and top with freshly cracked black pepper if desired before serving.
   

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Spiced Rack of Lamb

Protein is important for strong muscles and bones. Lean protein helps achieve weight loss. I love meat—it has riboflavin, vitamin B12, tyrosine, and the FoodTrient zinc—but I enjoy it in moderation, which protects against cardiovascular disease.

The meat from animals that graze grass—cows, lambs, or even buffalo—contains more of the good-for-you omega-3 fatty acids and less of the bad-for-you omega-6s. Lamb’s vitamin B12 is good for energy, and its lysine helps repair tissues. Garlic’s many compounds, including allicin, work in tandem to create a relaxing effect on artery walls, keeping them free of excess cholesterol and minimizing inflammation. The piney aroma of the rosemary sets a festive mood.  New Zealand lamb is lower in fat, cooks faster, and is more tender than American varieties.

 Serves 6 – 8

Ingredients

New Zealand rack of lamb (about 1 lb.)
Sea salt and ground pepper to taste
1 tsp. minced garlic
2 Tbs. prepared horseradish
1-2 tsp. minced rosemary
1-2 tsp. minced thyme
1-2 tsp. minced parsley
1 cup seasoned breadcrumbs
1 Tbs. melted butter

Instructions
1. Preheat oven to 450 degrees F.
2. Sprinkle the rack of lamb with the salt and pepper.
3. Sear the lamb, fat side down, in a large nonstick skillet over high heat until browned, about 3-5 minutes. Turn over and sear for 3 minutes. Remove from skillet and place in a roasting pan.
4. Mix the garlic and horseradish. Spread over the lamb.
5. In a small bowl, combine the rosemary, thyme, parsley, and breadcrumbs. Fold in the melted butter.
6. Pat the herb-breadcrumb mixture over the lamb and roast at 450 degrees for 10 minutes for rare, 12 minutes for medium rare, or 15 minutes for medium to well done.

Pumpkin Pie Tartlets

Even people who say they don’t care for pumpkin pie will love these cute individual treats. Made with pure pumpkin puree, this dessert is full of vitamin A, antioxidants, mood and immunity-boosting properties. Pumpkin is packed with fiber, potassium, and vitamin C, all factors in supporting heart health. The spices make these tartlets taste like the most moist, flavorful gingerbread cookie you’ve ever had. The benefits of traditional ‘pumpkin pie spices’ include:

Cinnamon

• May help regulate blood sugar levels in people with type 2 diabetes
• Has anti-inflammatory and antioxidant properties
• May have beneficial effects on brain function and heart health

Cardamom

• Has antibacterial and anti-inflammatory properties
• May help improve digestive function
• May have beneficial effects on blood pressure and cholesterol levels

Cloves

• Have strong antioxidant and anti-inflammatory properties
• May help lower blood sugar levels and improve cholesterol levels

Ginger

• Improves immunity
• Aids digestion
• Improves skin with antioxidant properties and improves circulation

Makes 12 individual tartlets

 Ingredients

12 mini graham cracker pie shells (Keebler)

1 can pumpkin puree (not pie filling!)

3 large eggs

1 cup packed light or dark brown sugar

½ tsp sea salt

1 ½ tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground cloves

½ tsp. ground cardamon

1 ¼ cup heavy cream plus ½ cup for whipping

2 small tangerines, segmented

Mint leaves

Instructions

1. Preheat the oven to 350 degrees F.
2. Whisk all the ingredients together in a medium bowl until smooth.
3. Pour into the tart crusts.
4. Bake for about 20 minutes or until a knife comes out clean.
5. Cool before serving.
6. Garnish with whipped cream, a tangerine segment, and mint leaves.
   

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Cinnamon Coffee

This delicious cold-weather drink has a host of health benefits. Both cinnamon and nutmeg decrease inflammation inside the body. Cloves have high levels of antioxidants for skin renewal and regeneration. Molasses and evaporated milk provide calcium for strong bones and teeth. And coffee contains antioxidants that help prevent damage to your DNA.

 Serves 4

Ingredients
1 can (12 oz) evaporated milk
4 Tbs. molasses (or to taste)
1 tsp. ground cinnamon
¼ sp. each ground nutmeg and cloves
4 cups freshly brewed coffee
Cinnamon sticks as garnish

Instructions

1. In a medium saucepan, warm the evaporated milk over low heat for 5-10 minutes.
2. Whisk in the molasses, cinnamon, nutmeg, and cloves until milk is frothy and molasses is dissolved.
3. Pour the coffee into 4 cups, add the warm spiced milk to taste, and garnish with cinnamon sticks.
   

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Cocoa Caliente (Mexican Hot Chocolate)

Cinnamon, chili, and a touch of cayenne pepper give this cocoa its depth and heat. The chocolate provides antioxidants. Capsaicin in chili powder has been found to have analgesic properties, helping to alleviate pain.

Makes 2 Servings

Ingredients

For the hot chocolate

2 cups milk – whole or 2 percent

2 Tbs. unsweetened cocoa powder

2 Tbs. granulated sugar

½ tsp. honey

½ teaspoon ground cinnamon

¼ teaspoon vanilla extract

⅛ teaspoon chili powder

Scant ⅛ teaspoon ground cayenne

1 ounce bittersweet chocolate

Instructions

1. In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, honey, cinnamon, vanilla extract, chili powder, cayenne pepper.
2. Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.
3. Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings, and a cinnamon stick.