Chef Kimber’s Gratitude: Sharing Love Through Recipes and Yoga

As we approach the holiday season, I find myself reflecting on the immense gratitude I have for each and every person who supports my journey. From those who enjoy my recipes and meals to those who join me in yoga classes, your love and support mean the world to me. In the spirit of gratitude, I want to share three delicious and festive recipes with you all.

Vegan Hot Chocolate

Warm up your winter evenings with a cozy cup of Vegan Hot Chocolate made with raw cacao powder and sweetened with maple syrup. Here’s how to make it:

Ingredients:

• 2 cups almond milk (or any plant-based milk)
• 2 tbsp raw cacao powder
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, heat the almond milk over medium heat until warm but not boiling.
2. Whisk in the raw cacao powder, maple syrup, vanilla extract, and salt until well combined.
3. Continue to heat the hot chocolate until it reaches your desired temperature, stirring occasionally.
4. Pour into mugs and garnish with a sprinkle of cinnamon or vegan marshmallows if desired. Enjoy the cozy goodness!

Spinach Salad with Pomegranate Seeds and Citrus Vinaigrette

For a refreshing and vibrant Christmas salad, try this Spinach Salad with Pomegranate Seeds and Citrus Vinaigrette:

Ingredients:

• 4 cups fresh spinach leaves
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds
• 1 orange, segmented
• 2 tbsp olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp orange juice
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, pomegranate seeds, sliced almonds, and orange segments.
2. In a small jar, whisk together the olive oil, lemon juice, orange juice, maple syrup, salt, and pepper to make the citrus vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Serve immediately and enjoy the burst of flavors and colors!

Vegan Peppermint Chocolate Mousse

Indulge your sweet tooth with this quick and easy Vegan Peppermint Chocolate Mousse made with avocados:

Ingredients:

• 2 ripe avocados
• 1/4 cup raw cacao powder
• 1/4 cup maple syrup
• 1/2 tsp peppermint extract
• Yum Earth crushed candy canes for garnish (optional)

Instructions:

1. Scoop the flesh of the avocados into a blender or food processor.
2. Add the raw cacao powder, maple syrup, and peppermint extract.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Divide the mousse into serving dishes and refrigerate for at least 30 minutes to chill.
5. Garnish with crushed candy canes before serving, if desired.

Conclusion:

I am immensely grateful for each of you who shares in my passion for healthy and delicious food and the practice of yoga. These recipes are a small token of my appreciation for your support and love. Wishing you all a holiday season filled with joy, gratitude, and delicious food!