Side Dish Recipes

Who's playing again?  Just kidding....

The whole country is gearing up for Super Bowl Sunday, but for many of us, "game-day strategy" has less to do with football and more to do with tackling the menu for your Super Bowl Bash.  Save your energy for your team and score points with these healthy game day recipes.

Spiked Watermelon Pops:  Skip the heavy beer and go for this light and fun game-day cocktail.  Don't worry about spilling when you jump out of your seat for a nail-biting play.

Green Chile Macadamia Nut Dip:  Skip the nacho "cheese"  and nosh on this tasty dip made with fresh Anaheim Chiles and macadamia nuts - loaded with Omega-3 nourishing oils!  Use carrot sticks, celery and sugar snap peas for dipping.

Spicy Thai Collard Wraps:  Over and over again, these babies impress.  Crunchy collards and spicy almond butter won't weigh you down while you cheer for the { insert your team mascot here }!

Gluten-Free Pizza Crust: Forget the Pizza Hut v. Papa John's showdown.  You can still chow down on traditional football fair with this gluten-free version.  Use vegan cheese to go the extra yard.

Spicy Buffalo Cauliflower Wings:  Deliciously versatile and with just enough "kick," these bite-sized pieces of cauliflower offer all the flavor and none of the guilt.

Spicy Sweet Potato Tots:  Crispy potatoes make every party better.  These are baked and the sweet/spicy combo is heavenly.

Raw Ranch Dressing:  This is America and ranch dressing goes with everything: veggies, pizza, wings... swap out the Hidden Valley with this raw recipe and no one will be the wiser.

One of Each Assortment:  Throw a Hail Merry Pass with this snack pack - 30% off when you use promo code HEALTHY at checkout.

And for Dessert?  Hail Merry Miracle Tarts of course!  Order by Thursday to get them in time for Super Bowl Sunday.

No matter who you root for on Sunday, we are on your team - Enjoy the Super Bowl!

Christmas is the time of year to gather with your loved ones and share a meal. This Raw Cranberry Sauce is a perfect complement for your holiday gatherings. Simple to prepare and it will keep for weeks in your refrigerator.  Tones of red pepper, apricots, orange and lime bring out the refreshing cranberry flavor and the Hail Merry Lemon Thyme Pecans add a beautiful spice and complexity. Feed Your Body Royally!

Raw Cranberry Sauce

1 cup              Fresh cranberries

¼ cup             Raw Agave syrup

½ each           Organic Fresh Red bell pepper, seeds removed

10 each         Organic apricots

1 each            Orange; zest the rind and juice

½ each           zest of lime

¼ cup             Hail Merry Lemon Thyme Pecans

In a food processor, add cranberries, agave syrup, Red bell pepper and apricots.

Zest the rind of one orange and then juice. Add to the cranberry mix. Zest ½ lime and add to the cranberry mix. Add Hail Merry Lemon Thyme pecans. Whirl in a food processor for about 1 minute until fine dice but not a puree. Refrigerate and Enjoy up to 3 weeks.

Enjoy this vegan & gluten-free vegetable dish made with summer fresh eggplant, zucchini, peppers, tomatoes and basil grown in home gardens or purchased from farmers markets and organic grocery produce sections. Ratatouille is delicious warm or cold, tossed with gluten-free pasta or on top of a bed of leafy greens.  It takes 20-30 minutes of prep time but, make extra so you can enjoy this super nutritious, alkalizing dish filled with phytochemicals, antioxidants, fiber, vitamins and minerals, for several days. Sprinkle with Hail Merry Seasoned Pecans or Sunflower Seeds for some healthy plant oils to totally Feed Your Body Royally!

ROASTED RATATOUILLE

Serves 8 to 10

1/2 cup extra virgin olive oil
2 tablespoons minced fresh garlic
1 teaspoon coarse salt

1 teaspoon fresh ground black pepper
1/4 teaspoon dried crushed red pepper
1 tablespoon raw honey or agave

1–pound eggplant, peeled, cut into ¾ inch cubes
1 medium red bell pepper, seeded, cut into ½ inch pieces

1 medium green bell pepper, seeded, cut into ½ inch pieces

1 large onion (such as a Vidalia or Texas sweet), peeled, cut into ¾ inch cubes
1 6-inch zucchini, cut into 1 inch cubes                                                                                                                                                                                                                                                     1 6-inch yellow squash, cut into 1 inch cubes

1 cup diced tomatoes
1 tablespoon tomato paste

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1 teaspoon coarse sea salt (to taste)
Non–stick vegetable oil spray

1/2 cup Hail Merry Chimayo Chile Pecans

1. Preheat oven to 425°F. Spray 2 large non–stick baking sheets with non–stick spray.
2. In large bowl, whisk oil with garlic, salt, black pepper, crushed red pepper and honey. Add eggplant, bell peppers, onion and zucchini. Toss to coat. Spread half of the mixture on each baking sheet and arrange in single layer.
3. Roast vegetables for 10 minutes and then turn. Continue to roast for another 10 to 15 minutes or until vegetables are tender and lightly browned. Cool 10 minutes on baking sheet.
4. Transfer vegetables to a large saucepan. Add diced tomatoes, tomato paste, parsley, basil and oregano. Bring ratatouille to a boil and then simmer for 15 minutes.  Add salt to taste and adjust fresh herb seasonings.
5. Sprinkle with Hail Merry Chimayo Chile Pecans. Serve warm, room temperature or cold with more fresh chopped basil as garnish.

Ratatouille can be made up to two days in advance. Refrigerate until needed.

Summertime eating brings to mind fresh tomatoes and watermelon and this raw & vegan Tomato-Watermelon Stack will delight and nourish. Tomatoes contain the fat soluble vitamins C and A, and iron. Plus, tomatoes deliver a mighty red phytochemical pigment called lycopene, that helps protect against cancer. New research indicates men who eat 10 servings of tomatoes a week can cut the risk of developing prostate cancer by 45% because lycopene is a powerful antioxidant. Pair an heirloom tomato with fresh watermelon and sprinkle with Hail Merry Sunflower Seeds and you have a delightful raw and vegan recipe for Summer on a Plate.  The naturally occurring omega fatty acids in the sunflower seeds help with the absorption of the antioxidants, minerals and fat soluble vitamins. Feed Your Body Royally!

Tomato-Watermelon Stack                         Yield: 2 servings

1                      Heirloom tomato; about 2 ½ “ in diameter

1                      Organic seedless watermelon

1/2 bag (4oz)   Hail Merry Salt & Pepper Sunflower Seeds

½ bunch          Organic Fresh mint

½ bunch          Organic Fresh parsley

2 tablespoons  Agave

¼ cup              water

1. Slice a seedless watermelon into ½” pieces. Use a biscuit cutter to cut the center of the watermelon to match the size of the tomato.

2. Slice the tomato into about 3/16” slices. Stack alternate layers of watermelon and tomatoes.

3. Make a mint sauce by placing half a bunch of mint leaves and half a bunch of parsley with water and Agave into a blender. Blend until pureed. Drizzle mint sauce around and over the stack.

4. Sprinkle stack with Hail Merry Salt & Pepper Sunflower Seeds. serve immediately.