Nutrition Stripped is your stripped-down guide to an unprocessed lifestyle with no expiration date. Here I share my passion for all things nutrition, wellness, and whole foods recipes. i hope through this blog you will get one step closer by learning the simple ways to nourish your body and live well!
You won’t find a cranberry sauce “in a can” on my holiday table this year (or ever for that matter), and you don’t need to either! Pomegranate Cranberry Sauce is incredibly simple to make, nutritious, and equally affordable to store bought canned cranberry sauce. My cranberry sauce recipe contains orange, orange zest, pomegranate, apples, warming spices, and of course loads of tart cranberries!
Cranberry sauce used to be a side dish that I routinely passed on during the holiday season because I never enjoyed it, even though my mother makes a delicious one. Over the years, I’ve grown to love and adore this side dish not only for the nutrient benefits, but also the sweet and slightly tart flavors. Now I love serving this cranberry sauce alongside all the other delicious veggie sides and entrees for Thanksgiving, dolloping on top of BanaNO Cream, spreading it on my Nourishing Nut & Seed Bread or simply as is!
Today I’m sharing with you all a definitive Guide to Nut Milks including how to’s, uses, health benefits of making your own nut milk, and a couple recipes! Bookmark this Guide to Nut Milks for future use and feel free to share with friends and family who may be interested in going dairy free or who have a known dairy allergy. This Guide to Nut Milks (or should I say NOT-milk) is also perfect for those of you who may suspect your body isn’t tolerating dairy well; or simply if you’re looking for a delicious alternative to cows milk!
What is nut milk? Nut milks are simply non-dairy containing milks made out of 1) filtered water, 2) nut or seed of your choice, and 3) possible flavor additions. Nut milks are a perfect way to still enjoy the versatility of cows milk without the dairy proteins involved (which are typically the cause of inflammation/allergic reactions); it’s easier on digestion, tastes great, humane, environmentally sustainable, easy to make, affordable, and did I mention tastes great? Yes, well it’s delicious!
Chocolate, chocolate, chocolate, chocolate. In lieu of the National Chocolate Day on October 28th and Halloween on the 31st, I thought it was perfect timing to share with you all some of the nutrition facts about chocolate, different forms of chocolate, health benefits, and my favorite simple recipe on this celebratory day! Let’s be real, I don’t need a “national holiday” to celebrate chocolate, I treat almost everyday as a national chocolate holiday by satisfying my sweet tooth with chocolate in some form, mostly with what I call McKel’s Hot Chocolate.
Many of the health related benefits you see with chocolate and that I’m referencing to are unprocessed cacao powders, raw chocolates, and dark chocolates all of which contain no added preservatives, colorings, dairy, and do not come in a candy shell. Unfortunately, many people generalize health benefits and research on cocoa for all types of chocolate giving themselves and excuse or justification that eating whole candy bars daily is okay… that’s not what I’m suggesting. I’m recommending incorporating unprocessed or least processed forms of cacao in your diet instead of mass produced and poorly grown/harvested/manufactured chocolates.
This Creamy Butternut Squash and Apple Soup, hands down is one I have in constant supply my kitchen during fall and winter seasons. It’s incredibly creamy, thick, slightly sweet, very hearty and comforting in the cooler months of the year. I promise, even if you’re not a fan of butternut squash or maybe haven’t used it much in your cooking, this one is a hit in the kitchen! Creamy Butternut Squash and Apple Soup is filled of roasted and naturally caramelized butternut squash, dates, seasonal organic apples, almond milk, warming spices, and a hint of citrus from orange to balance the sweet flavors.
I like taking advantage of this beautifully colored and delicious tasting vegetable along with one of my favorite root vegetables, carrots, when it’s in season. If you’re not familiar with what butternut squash looks like, it reminds me of a pale yellow football or pear shaped gourd (see above). Butternut squashes have a thick skin compared to others like a yellow or zucchini squash where the skin can be eaten. After you peel the outer skin of the butternut squash, you reveal it’s golden yellow and slightly orange interior, which is the considered the edible flesh of the squash.
Last week pumpkin made it’s debut on Nutrition Stripped in the Pumpkin Spiced Nut & Seed Bars. Today I share with you one of my all time favorite savory dishes made with pumpkin, Pumpkin Hummus! Pumpkin hummus is a fun way to incorporate the wonderful flavors of fall into a traditional hummus. It also makes for a gorgeous and festive looking component to a family-style food spread on the holiday table for gatherings or parties.
I remember when I first made this recipe about three years ago when I was visiting home for Thanksgiving and it was a hit. I was in the kitchen brainstorming of yet another way to sneak in this vitamin A and fiber rich vegetable into my daily eats (like I wasn’t getting enough in already *insert sarcasm here*), I had several ingredients on hand and started experimenting.