Party Time!

It is December, which means Christmas parties.  Fear not!  You can navigate the season and come out on target or even healthier than you planned.  Here are some tips and recipes:

Eat before you go, this way you won't be eating because you are ravenous.

Bring a dish of your own so you know there will be SOMETHING there you can eat.

There is almost always a veggie tray or even a fruit platter these days.  Just avoid the dip (which is usually milk based).

If you don't know what is in something, ask.  You might find you can eat more things than you think.

Finally, enjoy.  No matter what you eat or drink, enjoy what you are doing.  Your body won't appreciate the food if it is covered in guilt!

Try these recipes:

Black Olive Bruschetta
(Modified from Vegan Planet)
Serves 8

1/3 cup olive oil, plus more for brushing
2 garlic cloves, chopped
1 1/2 cups pitted oil-cured black olives
2 Tbsp. capers, drained
3 Tbsp. Italian parsley, chopped

1/2 tsp. salt

Eight 1/2 inch thick slices Italian or French bread

Preheat broiler.  Heat 1 Tbsp. of the olive oil in a small skillet over medium heat.  Add the garlic and cook until soft and fragrant, about 1 minute.  Transfer to a food processor.  Add the remaining olive oil, olives, capers, parsley, and salt and pulse to blend, retaining some texture.  Set aside.
Lightly brush both sides of the bread with olive oil and place on a baking sheet.  Broil until golden brown on both sides.
Spread the tapenade on the prepared bread and serve at once.

Hummus and Pita
(Modified from Vegan Planet)
 Makes about 2 cups

1 15oz can chickpeas, drained and rinsed
1/4 cup tahini
2 tsp. Sambal Oelek
3 Tbsp. fresh lemon juice
2 garlic cloves, chopped
1 Tbsp. cilantro, minced
1/2 tsp. salt
olive oil as required

1 package whole wheat pita, cut into triangles

Process ingredients (except pita) in a food processor until smooth.  Transfer to a tightly covered container.  Will keep for 3 days.

Ridiculously Good Guacamole in Five Minutes
(Modified from www.herbivoracious.com)
Serves 4-6

4 ripe Hass avocados
1 clove garlic, minced or pressed
1 small handful cilantro leaves, lightly chopped
1/4 cup finely diced white onion
juice of 1 lime
salt

Extract the avocado flesh into a medium bowl as described above.
Add all of the other ingredients, including 1 teaspoon of salt.
Mash and mix lightly. I prefer a potato masher but the back of a big fork works well too.
Taste and add salt and more lime juice if needed.