Today is a day to Relax, well perhaps not today but at least choose one day a week to Relax. Many still choose Sunday as there day of rest, but as Nurses we tend to work crazy hours so we need to choose a different day each week. It's ok that it is not Sunday, it can be which ever day you choose. This weekend is a holiday to celebrate the harvest. It's a time to share with family and friends. It's a time to come together and enjoy the gifts we have and give thanks for all we have. We have much to be thankful for, some times it may not feel like that but think about all the things that you may have. Those things that are important to you like family and friends, a home, a career, your health and education, and so on.
Relax with your family and friends this Thanksgiving and think on all the things you are thankful for. I know that I am thankful for so many things, at times it can be difficult to be thankful for things but try to find the positive in each situation.
Here is a Special treat for you to share with your families and friends. These Recipes are from a great Paleo site that is listed at the bottom of the page.
Apple spice cocktails
Serves: serves 6
Ingredients
- 18 ounces apple juice
- 6 cinnamon sticks
- 6 star anise pods
- 18 ounces Stoli Premium Vodka
- 6 tablespoons fresh squeezed lemon
- ice
- 12 oz. bottle of sparking water (optional)
- apple slices, for garnish
Instructions
- In a small saucepan simmer the apple juice with the cinnamon sticks and star anise. When it barely comes to a boil, remove from heat and let steep for 30 minutes, then chill for a couple of hours (or overnight).
- When you are ready to start making cocktails, remove the cinnamon sticks and star anise and set aside for garnish.
- In a cocktail shaker, shake the spiced apple juice, vodka, lemon, and ice together (work in batches if you need to).
- Pour into glasses, add a splash of sparking water, and garnish with apple slices, cinnamon sticks and star anise pods.
Cranshine: Homemade Cranberry Vodka
Commercially available flavored vodkas are full of who-knows-what. Steep your own Cranberry Vodka without any added sugar or chemicals for festive drinks!
Ingredients
- 3 cups fresh cranberries
- 1.5 litres (6 cups) vodka
Instructions
- Divide the vodka equally between 3 quart sized wide mouthed mason jars, about 2 cups each.
- Add the fresh cranberries to a food processor and pulse until the cranberries are roughly chopped.
- Divide the chopped cranberries equally between the jars. Add the lids and seal loosely.
- Store in a cool dark place for 3 - 4 weeks.
- Pour the cranberry vodka mixture from the mason jars through a fine mesh strainer into a large jug to remove the cranberry pieces. You don't need them any longer here, but you can keep them to make baked goods if you wish!
- If there are still some small pieces of cranberries left in the vodka, you will need to strain the liquid again through some cheesecloth or similar.
- Decant the finished cranberry vodka into pretty bottles of your choice!
Mulled Cranberry Cider
Ingredients
- 9 1/2 cups cranberry juice
- 1 cup freshly squeezed orange juice
- 6 cinnamon sticks plus 12 more for garnish
- 8 star anise
- 6 whole allspice berries
- 3 ounces fresh ginger peeled and thinly sliced (about 18 slices)
- 1/2 cup water
- 4 tablespoons sugar
- One 375-milliliter bottle port
- 12 thinly sliced kumquat rounds 6 to 8 kumquats for garnish optional
Directions
- In a medium saucepan, combine all ingredients except port and kumquats. Bring mixture to a simmer over medium heat. Remove from heat. Cover, and let steep until ready to serve, up to 1 day.
- Just before serving, add port to mixture in saucepan, and bring to a simmer; do not boil. Keep warm over low heat while serving. Strain and divide among glasses, and garnish each with a cinnamon stick and kumquat slice, if desired.
Pumpkin Spice Hot Buttered Coffee
Ingredients
- 12 oz. Hot Coffee
- 2 Tbsp. Pumpkin Puree
- 1 Tbsp. Butter or Ghee
- 1/4 tsp. Pumpkin Pie Spice
- Vanilla Stevia (to taste)
Directions
- In a blender add coffee, pumpkin puree, butter, pumpkin pie spice and stevia.
- Whiz on high until frothy.
- Serve and enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information: 120 cals 12 g fat, 3 g carbs, 1 g fiber, 2 g NET CARBS, 1 g protein
Hot Cranberry Punch with Sage & Peppercorns
Recipe by Maria del Mar Sacasa
Serves 4 to 8
2 teaspoons black peppercorns
2 cups frozen or fresh cranberries
1/4 cup honey
1 (750-milliliter) bottle dry Riesling, divided
1/4 cup fresh sage leaves
1 cup Benedictine liqueur
Place peppercorns in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add cranberries, honey, and 1 cup Riesling and simmer over medium heat until thick and syrupy and some of the liquid has evaporated, about 7 minutes. Smash cranberries with a fork. Add the remaining wine and sage, and simmer for about 5 minutes. Strain the mixture, smashing the cranberries once more, then discard solids. (At this point the strained mixture can be covered and refrigerated for up to 3 days.)
To serve, add the Benedictine liqueur and warm over low heat until steaming. Serve in warm cups.
I hope you enjoy these festive Thanksgiving drinks.
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