Chocolate-Dipped Pita Chips
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Chocolate-Dipped Pita Chips
- 1 package of Ezekiel 4:9 Whole Grain Prophet's Pocket Pita Bread
- [q:1 1/2] cup dairy-free chocolate
- Sea salt
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Candy Cane Dip
- 1 9 oz container of coconut whipped cream
- 1 8 oz container of vegan cream cheese
- 3 peppermint candy canes, crushed
- 2 tbsp maple syrup
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Chocolate-Dipped Pita Chips
- Preheat the oven to 400º.
- Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
- Set on a baking sheet lined with parchment paper.
- Bake the pita chips until browned and crisp, about 10-15 min.
- When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
- Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
- Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.
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Candy Cane Dip
- Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
- Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
- Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
- Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Savory Ezekiel 4:9 Flax Cereal & Vegetable Stuffing
- 1 cup Ezekiel 4:9 Flax Sprouted Whole Grain Cereal
- 2 cups wild rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery stalks, diced
- [q:1/2] cup mushrooms, chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or [q:1/2] tsp dried thyme)
- [q:1/2] tsp ground black pepper
- [q:1/4] tsp sea salt (adjust to taste)
- 2 cups vegetable broth (low sodium)
- [q:1/4] cup parsley, chopped
- [q:1/4] cup pecans or walnuts, chopped (optional for extra crunch)
- Preheat the oven to 350°F
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Meanwhile, heat vegetable broth in a saucepan add wild rice when boiling, and then turn it down to low and cook until the broth has evaporated.
- Add the mushrooms and garlic to the skillet with the vegetables, cooking for another 3 to 4 minutes until the mushrooms release their moisture.
- Stir in the Ezekiel 4:9 Flax Sprouted Whole Grain Cereal, thyme, pepper, and salt. Mix well to combine.
- Gradually pour the vegetable broth and rice into the skillet, stirring frequently. Cook until the mixture begins to thicken.
- Remove from heat and stir in the chopped parsley (and nuts if using).
- Transfer the mixture to a lightly greased baking dish and bake for 20 minutes, until the top is slightly golden and crispy.
- Remove from the oven, let cool for a few minutes, and serve warm.
Sweet Potato & Pear Latkes
- 2 lbs sweet potatoes
- 2 pears, peeled and cored
- 1 medium onion
- 4 egg whites
- [q:1/3] cup matzo meal
- [q:1/4] tsp ground cinnamon
- Freshly ground black pepper, to taste
- Cooking oil spray
- To serve (optional):
- Low-fat sour cream
- Applesauce
- Place two nonstick baking sheets in oven and preheat to 450°.
- Peel potatoes. Peel and core pears. Grate potatoes and pears with a food processor. Strain any excess liquid. Grate onion. Set aside.
- In large bowl, beat egg whites, matzo meal, cinnamon, and pepper. Stir in potatoes, pears, and onion. Mix until coated.
- Remove hot baking sheets from oven with protective oven mitts. Spray sheets with cooking oil. Spoon latke mixture onto sheets, forming two dozen 2-inch patties.
- Bake until golden brown, about 12 to 15 minutes per side, turning once with a spatula. Serve with low-fat sour cream and warm applesauce, if desired.
Gratitude and Giving
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During the holiday season, we are presented with a beautiful opportunity to reflect on gratitude, embrace abundance, and live by our deepest values. Whether we celebrate Christmas, Hanukkah, or simply the change of seasons, we can make this time meaningful by practicing gratitude, generosity, and connection—qualities cherished across many spiritual traditions. In yoga and Buddhism, these ideas are beautifully echoed, inviting us to explore how giving and appreciation can enrich our lives.
The Power of Giving: Dana and Generosity
In Buddhist practice, there is a concept called dana, which translates to “generosity” or “giving.” It’s an act of selfless contribution without expecting anything in return. Giving in this way helps us cultivate compassion and break free from feelings of isolation. Similarly, Christian teachings encourage us to “love thy neighbor as thyself” and to offer our time, resources, and presence to those around us. Both traditions recognize that acts of generosity don’t just help the recipient—they nurture the giver, fostering a sense of connection and belonging.
During this season, I’ve found deep satisfaction through contributing to charities that support causes I care about. It’s even more satisfying to volunteer at local shelters.
Whether it’s donating to a food bank or offering time to help someone in need, acts of generosity build community and remind us of our shared humanity. Yoga philosophy aligns with this through the concept of seva (selfless service), encouraging us to find fulfillment in supporting others.
Gratitude: Finding Abundance in What We Have
In many ways, gratitude is the foundation of abundance. When we appreciate what we have, we shift our focus from what we lack to the blessings in our lives.
Yoga and Buddhist practices emphasize mindfulness and present-moment awareness, which help us cultivate gratitude. By focusing on the here and now, we can become more aware of the small moments and people who bring joy and warmth to our lives.
Gratitude also reminds us of what is truly important: time with loved ones, meaningful experiences, and personal growth. This holiday season, make time to be present with those who matter most to you. Share a meal, connect over shared memories, or simply enjoy each other’s company without the rush of daily life.
When we make space for gratitude, we fill our lives with abundance beyond material wealth. One of my favorite gifts was a simple bracelet a young friend made me when I was 7 because she didn’t have money to buy anything. The time spent making ornaments that day with her was priceless.
Living Our Values Through Selfless Acts
When we give, volunteer, or spend time with loved ones, we embody our values in a way that enhances inner well-being. Generosity and gratitude allow us to live intentionally, aligned with the principles that matter most to us. Taking action in this way is not only fulfilling but is also a powerful reminder that our actions can make a meaningful difference.
This holiday season, consider creating a small ritual that celebrates gratitude and giving. Write down three small acts of service others did on your behalf or set aside a moment to reflect on how your actions can benefit others. By practicing selflessness, we enrich our own lives and the lives of those around us, creating a ripple of positive impact that extends far beyond the holiday season.
True Connection
As we step into this season of light, remember that true abundance is found in our ability to give, to connect, and to appreciate. Embracing a sense of gratitude and giving brings us closer to our communities, strengthens our bonds, and reminds us of what really matters. Let’s make this holiday season one of generosity, connection, and joy—together, we can create a season of meaningful abundance.
Classic Vegetarian Stuffing Recipe
- 10 slices of Ezekiel 4:9 Bread
- 2 cups of vegetable broth
- 1 cup of diced celery
- 1 cup of diced onion
- 2 cloves of garlic, minced
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1 egg
- [q:1/4] cup + 2 tbs butter
- 1 tsp poultry seasoning
- [q:1/2] tsp salt
- [q:1/2] tsp pepper
- Preheat your oven to 400 degrees Fahrenheit.
- Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit. Set aside.
- Reduce oven heat to 350 degrees Fahrenheit.
- Add 2 Tbsp of butter into a sauté pan over medium heat. Sautee 1 cup of diced onion, 1 cup of diced celery, and 2 cloves of minced garlic until soft. Set aside.
- Add the toasted Ezekiel bread pieces into a large bowl. Combine with the sauteed celery and onion mixture.
- Add the fresh chopped herbs, 1 tsp poultry seasoning, [q:1/2] tsp of salt, and [q:1/2] tsp of black pepper. Mix well.
- Whisk together 2 cups of vegetable broth, [q:1/4] cup melted butter, and 1 egg. Once combined, add to the bread mixture. Mix gently to combine.
- Grease a 9 by 13 casserole dish with softened butter.
- Transfer all ingredients into a casserole dish.
- Cover the dish with foil and bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes until the top is golden brown and the middle is set.
Pickle Juice Brined Turkey
- 15 lb. turkey
- 6 cups pickle brine (leftover from approx. 3 jars of Bubbies pickles - can use Kosher dill, bread and butter chips of a mix of both)
- 6 cups water (or more to cover turkey)
- 1 cup salt
- [q:1/2] cup brown sugar
- 1 tbsp mustard seeds
- 1 tbsp peppercorns
- 2 tsp celery seeds
- 1 onion, quartered
- 2 lemons, quartered
- 10 cloves of garlic
- 1 bunch of fresh dill
- [q:1/2] cup butter, melted
- Salt and pepper to taste
- Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
- It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
- Cover and refrigerate for 12 to 24 hours.
- Preheat oven to 500˚F and prep a roasting pan.
- Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
- Stuff the cavity with quartered onion, lemons, garlic and dill.
- Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.Brush the entire turkey liberally with melted butter and season with salt and pepper.
- Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
- Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
- Remove from oven and let rest for 30 minutes.
- Optional: brush with more melted butter before serving.
Mindfulness During the Holiday Season
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The holiday season is a time that offers us an opportunity to explore activities that are rooted in tradition and societal expectations to create connection with those most important to us.
However, much of the season is fraught with feelings of being overwhelmed and rushed.
The Stress of Giving Gifts
When we take a step back, we might realize much of the hullabaloo involves pressure we place on ourselves. A main way we do this is through gift-giving.
We spend countless hours searching for the right gift. We do this hoping that the perfect gift will create that connection with others we might find it difficult to cultivate in other ways, or worse, out of a sense of obligation.
When we consider this from a mindfulness perspective, it may shed light on why we are so willing to spend money, time, and energy, often in short supply at this time of year, to meet a perceived expectation for the holiday season.
The sad part is when we meet this expectation, we are often left feeling stressed and feeling empty.
So, how about approaching the holiday and gift-giving a little more mindfully this year?
The Psychology of Gift-Giving
Science shows we receive a slight mood lift from giving gifts.
Gift-giving provides a burst of excitement; unfortunately, it’s usually short-lived. This is because oxytocin is released and its effects on the body don't last long.
However, if we consider the three components of mindfulness we’ve focused on in other blog articles:
- Paying Attention
- With Intention
- Without Judgment
… we may decide to approach our engagement with our family and friends and gift-giving from a new perspective. One that engages creativity, meaning, and intention.
This will encourage a longer-lasting and more impactful experience that provides a true connection.
Engaging the creative parts of the brain to find the gift we think would bring joy to the recipient has been shown in studies to increase feelings of connection and altruism. It also leads to other cognitive benefits such as improved cognitive performance and improved connectivity in the brain.
More than that, when we choose to engage in gift-giving from a place of values, we increase our own self-worth. Ironically, gift-giving to others with a focus on providing a joyful experience for them allows us to be more authentically ourselves.
When we give gifts mindfully in this manner, we make meaningful connections authentically, which increases self-worth and builds stronger relationships.
How to Give Gifts Mindfully
To get started on mindful gift-giving, try this:
- First review your values and the values you hold in the relationships in your life.
- Next, find something that nurtures the relationship rather than provides a “thing.” Perhaps an experience together such as a community concert or a creative event.
- Maybe volunteer at a charity or organization that is meaningful to both you and you family/friend/co-worker for an afternoon. It’s the gift that keeps on giving.
Remember this quote:
You give but little when you give of your possessions. It is when you give of yourself that you truly give. Kahlil Gibran
Balconi, M., Fronda, G. "The “gift effect” on functional brain connectivity. Inter-brain synchronization when prosocial behavior is in action." Sci Rep 10, 5394 (2020). https://doi.org/10.1038/s41598-020-62421-0
Holiday Pomander Aromatherapy Spray
- 1 ounce distilled water
- [q:1/3] ounce vodka
- [q:1/3] ounce alcohol-based pure vanilla extract
- 18 drops tangerine or orange essential oil
- 9 drops clove essential oil
- 6 drops cinnamon essential oil
- Combine all ingredients in a 2-ounce spray bottle. Shake well to combine.
- Spray as desired.
Gluten-Free Pear and Pecan Stuffing
- 8 cups ([q:1/2]-inch pieces) gluten-free sliced bread
- 2 Tbsp olive oil, divided, plus additional for oiling
- 2 large Anjou pears, peeled, cored, and cut into [q:1/2]-inch pieces
- [q:1/4] tsp cinnamon
- 2 ribs celery, diced
- 1 small yellow onion, diced
- 1 tsp dried sage
- 1 tsp dried rosemary
- [q:1/4] cup chopped fresh flat-leaf parsley
- [q:3/4] cup chopped toasted pecans
- Salt and freshly ground black pepper
- [q:1 1/4] cup low-sodium chicken stock
- Preheat oven to 275°. Oil a 9 by 13-inch baking dish and set aside.
- Spread bread pieces on a rimmed baking sheet and toast in oven for 30 minutes. Remove from oven and let cool.
- Preheat oven to 375°. In a large pan set over medium heat, heat 1 tablespoon of the oil. Add pears and cook, stirring often, for 5 minutes. Stir in cinnamon. Transfer pears to a plate and set aside.
- Heat remaining tablespoon of oil in a clean pan. Add celery, onion, sage, and rosemary. Cook for 5 minutes over medium heat. Stir in parsley and pecans.
- Transfer toasted bread pieces to a large bowl. Add pears and celery-pecan mixture. Add salt and pepper to taste. Slowly stir in stock, making sure it completely absorbs into bread cubes.
- Transfer mixture to prepared baking dish. Cover dish and bake for 20 minutes. Remove cover and bake until top is golden brown and crisp, about 25 minutes more. Let stuffing rest for 10 minutes before serving.
Thanksgiving Rice
- 1 cup medium-grain brown rice, rinsed well
- [q:1/2] cup brown basmati rice, rinsed well
- [q:1/2] cup unsweetened dried cranberries, soaked in warm water for 15 minutes and drained
- [q:1/2] cup organic corn kernels (fresh or frozen)
- Grated zest and juice of 1 lime
- Grated zest and juice of 1 orange
- 3 cups spring or filtered water
- Generous pinch sea salt
- 1 cup coarsely minced pecans
- Combine rices, cranberries, corn, lime zest, orange zest, and water in a heavy pot. Cover loosely and bring to a boil. Add salt and cover. Reduce heat to low and cook for 40 to 45 minutes,until all liquid has been absorbed and rice is fluffy.
- While rice cooks, place a dry skillet over medium heat. Pan-toast pecan pieces by stirring them in hot skillet until lightly browned and fragrant, taking care not to burn them. Transfer to a small bowl to cool.
- When rice is cooked, gently fold in toasted nuts, lime juice, and orange juice. Transfer to a serving bowl and serve immediately.