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.
Cranberry Cornbread
Corn has been a staple in the Americas for about 10,000 years, and is rich in nutrients and flavor. This take on classic cornbread adds another seasonal favorite, cranberries. Use fresh if you can find organic whole cranberries and double the amount. Otherwise, dried work perfectly. Rosemary adds depth and immune-building, respiratory health support. Serves 8.
Ingredients
- 8 tablespoons unsalted butter
- 1 ¼ cups fine- or medium-grind yellow cornmeal
- 1 cup all-purpose flour or gluten free flour mix
- ½ cup cane sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher or sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- 1 teaspoon finely chopped rosemary
- 3 large eggs
- 1 cup whole milk or any nut milk
- ⅔ cup dried cranberries
Preparation
- Place a rack in the middle of the oven and heat the oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter, about 5 minutes.
- While the oven is heating, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, spices, and cranberries in a large mixing bowl.
- Carefully remove the hot skillet from the oven, pour most of the butter into the dry ingredients and mix thoroughly.
- In a smaller mixing bowl beat the eggs and milk together for about 5 minutes until the eggs are a light yellow and frothy.
- Mix the wet ingredients in with the dry ingredients in the large bowl. Let this sit for 10 minutes to allow the cornmeal to soften.
- Pour the batter into the hot skillet and place on the rack in the middle of the oven.
- Bake until the cornbread is browned around the edges and a toothpick comes out clean when inserted in the center, about 25 to 30 minutes. Serve warm with butter.
