Are you looking forward to holiday gatherings with your family and loved ones? Maybe you are feeling depleted from a hectic schedule and looking for a reason to decline invitations. No matter which camp you are in, there are some tips that may help you get through the holiday season. Since what we eat plays such an enormous role in how we feel, physically and emotionally, let’s incorporate some healthy food habits into this year’s holiday feasts.
As a lifelong chef and herbalist, I have a deep appreciation for the flavorful impact of herbs and spices and the healthy benefits they offer. You probably already use herbs in your holiday cooking so why not try them in some new ways this winter? From the first sips of hibiscus ginger apple cider to the last bites of pear pink pepper pie, you’ll get digestive support, immune boosting, and calming for your nerves.
Before we get into the recipes, let’s cover a few basic healthy digestion tips from Ayurveda, India’s traditional medical system.
- Get some exercise every day. Something you enjoy and just enough, not to exhaustion. This boosts your metabolism, helps to boost circulation and immunity, and has enormous mental health benefits. Extra points if you get outside in nature.
- Sip hot water with lemon or hot herbal tea throughout the day. This aids digestion of fats, helps you stay hydrated, and helps to calm the nervous system.
- Try to only eat when you are hungry and pay attention to your food, eating until you are content but not “full.” Leave room for digestion. When the stomach is overfilled, digestion is more sluggish and needs more of our energy, hence the food coma.
- Lastly, try taking a short walk after eating your meal, or laying down on your left side for five to ten minutes. Both of these habits improve digestion and assimilation.
Try these delicious, herb-infused recipes for your next holiday gathering. They are simple, packed with nutrients, and help to keep your immune and digestive systems functioning well through the winter.
Bitter Greens Salad
Bitters are known for their digestive benefits, aiding the liver in breaking down fats, and are packed with nutrients. The mustard vinaigrette and bursting pomegranate seeds help to balance the bitters with bright, sour, salty, and sweet flavors. Marinating fennel is one of my favorite ways to have this bright digestive aiding herb. Serves 6.
Ingredients
- 2 tablespoons finely minced shallot
- 1 tablespoon plus 2 teaspoons Dijon mustard
- 1 tablespoon champagne or white wine vinegar
- ½ teaspoon grated garlic
- ½ cup extra-virgin olive oil
- 1 pinch of Kosher salt and freshly ground black pepper to taste
- 12 cups lightly packed bitter greens torn into large pieces (chicory, escarole, radicchio, frisée, dandelion and kale)
- 1 cup thinly sliced fennel bulb (soak in 1 tablespoon of olive oil, ½ lemon juiced)
- ⅓ cup pomegranate seeds
- 2 tablespoons toasted sesame seeds
Preparation
- Place the first 6 ingredients (for the vinaigrette) in a blender. Blend until smooth for about 2-3 minutes. Set aside.
- In a large serving bowl, toss the greens with just enough vinaigrette to coat, about 3 tablespoons or so.
- Drain the fennel and sprinkle over the greens.
- Top with the sesame and pomegranate seeds and serve.
