Recipes

Holiday Recipes

Recipes for Bringing in the New Year

Start the new year off right with healthy, hearty foods to bring you good luck and vitality the whole year through! Delight your family and guests with these tasty, colorful treats full of immune-boosting nutrients.

New Years Eve Supper Menu

• Baked garlic, roasted red peppers, olives, and white bean spread with crusty bread
• Mushroom Barley Soup
• Hoppin’ John Salad
• Zippy Yams and Collards
• Asparagus with Garlic and Pecans
• Sorbet with Berry Sauce

Mushroom Barley Soup
(Makes about 3 cups)

This soup takes just minutes to make if you have cooked barley on hand.

2 cups plain rice milk
2 tablespoons barley flour
1 cup cooked barley
1 4-ounce can mushrooms, including the liquid
1/4 teaspoon garlic powder
1/4 teaspoon salt
pinch each of dried marjoram, sage, thyme, and dill weed

Place rice milk and barley flour in a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is coarsely chopped.

Add mushrooms with their liquid. Blend just enough to coarsely chop mushrooms.

Transfer the blended mixture to a medium-sized saucepan and add all the remaining ingredients. Cook over medium heat, stirring often, for about 5 minutes, or until the soup is hot and somewhat thickened.

Recipe from Foods That Fight Pain by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

Hoppin' John Salad
(Makes about 5 cups)

For the salad:
2 cups cooked black-eyed peas (1 cup dry) or 1 15-ounce can, drained
1 1/2 cups cooked brown rice (1/2 cup uncooked)
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons finely chopped parsley

Combine all salad ingredients in a mixing bowl.

For the vinaigrette:
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1-2 garlic cloves, crushed

Mix together the vinaigrette ingredients and pour over salad. Toss gently. Chill 1 to 2 hours before serving if time permits.

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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