Great Winter Recipes:

Below are some of our favorite winter recipes.  These recipes will warm your bones and nourish your body and spirit!

Winter Breakfast Recipes

Porridge with Date Puree

Ingredients:

2 cups fresh dates

1 cup rolled oats

2 cups water

Instructions:

Make the date puree.  Cut dates in half and remove seeds if necessary.  Cover the dates with boiling water and leave to soak for 30 minutes or until soft.  Strain all water except for 6 tablespoons of soaking water.

Remove the skin from dates and put them in a food processor with the 6 tablespoons of water.  Process to a smooth puree.

Boil 2 cups of water in a saucepan.  Slowly stir in 1 cup of rolled oats.  Stir until oatmeal thickens.

Combine puree with oats to taste.  DELICIOUS and NUTRITIOUS!

Cooked Fruit Recipe from The Swissplan Recipe Collection by Rae Hatherton  

Ingredients:

2 Large organic honeycrisp apples

2 Large organic granny smith apples

4 bosc pears

1/2 pint fresh raspberries

2 apple cinnamon herbal tea bags

1 tablespoon allspice

1 teaspoon cloves

Instructions:

Peel, core and chop apples and pears.  

Boil about 3 cups water in pot and put in tea bags.  Gradually add fruit and spices and boil, continuing to stir until thick - about 45 min.

This recipe is part of Rae's Cleansing and Transition plan.  

Winter Lunch or Dinner Recipes

Miso Soup from Reiko Hashimoto view how to video here.  

Ingredients:

• ¼ oz dried seaweed (wakame)
• 4 ¼ oz fresh soft tofu or long life silken tofu
• 13 ½ fl oz dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
• 1 ½ tbsp miso paste
• 2 medium spring onions
• 1 measuring jug
• 1 saucepan
• 1 small bowl
• 1 cup
• 1 tablespoon
• 1 teaspoon
• 1 sharp knife
• 1 chopping board

  Heat the Dashi

  Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high

   

  Soak the wakame

  Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.

   

  Melt the miso

  Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.

   

  The tofu

  Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.

   

  Add the wakame

  Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.

   

  Serve the Miso Soup

  Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.

Quinoa with green beans and tomatoes  

Ingredients:

1 cup Quinoa whole grain

2 cups of water

1 cup green beans

1/2 cup chopped tomato (cut into cubes)

1 tablespoon Better Than Bouillon Organic Vegetable Base

Instructions:

Bring 2 cups water to a boil in 2 quart sauce pan.  Add 1 cup Quinoa, bring back to a boil, add green beans and vegetable base, cover, cook over medium heat for 7 minutes.  Add tomatoes, cook for 5 more minutes or until Quinoa has absorbed all the water.  

More recipes to come...If you have a great winter recipe, submit it and we may list it on our site.  Email to contact@divinecreationz.com.