This week we'll explore ways to use chai spices and a special holiday edamame dip recipe. We'll also delve into seasonal migration, a good mystery, and an idea for unique homemade gifts.

Eat Colorfully

Seasonal Ingredient Spotlight: CHAI SPICES

December is the time of year for cozy spices to really shine. Chai tea has all the best warming spices and it's a delightful seasonal treat. But did you know that chai spices can be used for much more than just sipping as tea?

One of my favorite ways to use chai is in a cocktail or mocktail. The spices feel so festive alongside other seasonal flavors like orange, cranberry, and apple. This Chaider Rum Punch unites two of the season's best beverages: chai and apple cider. There's even a "big batch" pitcher version in the blog post for holiday parties, plus mocktail and low-alcohol variations. Whether you're looking for a cocktail or a mocktail, I can't wait for you to try this combination.

Chai spices are also fabulous in baked goods. These Chai-Spiced Pear Crumble Bars seem decadent but they're actually vegan, gluten-free, and naturally-sweetened. They feature simple whole-food ingredients like pears, oats, peanut butter, and of course lots of warming spices. Make a batch today so that you can have easy treats all week long!

Special Recipe: HOLIDAY EDAMAME DIP

This week, I'm excited to share a special recipe with you. This Holiday Edamame Dip is easy to make but has a show-stealing appearance. It's vegan, high in protein (= everyone stays satisfied until dinner), and overall much healthier than classic holiday appetizers.

Ingredients

• 12-oz bag of Shelled Edamame (I love Seapoint Farms)
• One large (or two small) ripe avocados
• Juice of a lime
• ½ tsp salt
• ¼ c pomegranate arils
• Small sprig of fresh rosemary

Directions

1. Cook the edamame as directed on the bag and then cool completely. Set aside about ¼ c for use as a garnish.
2. In a food processor, combine the cooked and cooled edamame, avocado, lime juice, and salt. Process for several minutes until a smooth, creamy consistency develops, scraping down the sides and adding a splash of water if needed.
3. Transfer the dip to a serving bowl.
4. Garnish with the reserved whole edamame and pomegranate arils.
5. Chop the fresh rosemary very finely, then dust it over the dip.

Live Colorfully

In the Natural World: SEASONAL MIGRATION

Many creatures migrate seasonally (including me), so this week I wanted to spend some time delving into this important natural pattern.

As many of you know, my husband and I spend winters on the northernmost Hawaiian island and are headed there in a few days. This will be our 13th winter there and we cherish every second of it. Although most humans tend to have a pretty static existence, moving seasonally is actually a very normal thing to do in the natural world.

Birds are some of our greatest migrators. Almost all of them leave the northern latitudes for the winter including many birds of prey, songbirds, wading birds, and water birds. The tiny monarch butterfly migrates thousands of miles, as do enormous humpback whales. At least in the northeastern US, most things that can fly or swim are long gone.

Migration allows species to take advantage of the best aspects of multiple places. But perhaps more subtly, the additional beauty of migration is getting to know two different places intimately. We feel such richness in calling two different places home and being able to participate in two different communities and cultures.

A Book/Podcast to Explore: THE GUEST LIST

Looking for a good book to enjoy on cold winter evenings? If you're into mysteries, then I have one for you to check out: Lucy Foley's "The Guest List". I've read all of her books, but I think this is my favorite. Her work is inspired by the classic Agatha Christie mysteries, which all have a specific formula: a "whodunit" type murder in a small group of people in an isolated location.

I always enjoy Lucy Foley's books because the character development is rich and complex. She explores the dark sides of people, probing into how traumas in their past have manifested into their present personalities.

If you want more ideas, remember that you can always browse my list of favorite books.

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Homemade Gift Idea: FREEZER FUDGE

Over the next couple weeks, I'll be featuring some of my favorite recipes for homemade gifting. There are many reasons why homemade gifts are a wonderful choice: they're often more heartfelt, they're usually less expensive, they're certainly more unique, and they're less wasteful.

(But if you're more into traditional gifts, refer back to last week's newsletter; I shared my two favorite wellness-focused gifts for different budgets).

If you have people on your list who are nearby, a great option could be freezer fudge. This healthy "fudge" is made with protein-rich nut butter instead of dairy butter. It's also naturally sweetened and easily vegan if you use maple syrup instead of honey. I have a Matcha Swirl Freezer Fudge as well as a Honey Raspberry Chocolate Chip Freezer Fudge on my blog.

As an added bonus, both of these treats come together in about 15 minutes with no cooking involved. Keep in mind that they should be stored in the freezer (otherwise they'll get too soft), so they're a good gift option for people who you'll be seeing in-person. Remind them to store their precious fudge in the freezer so it keeps its shape.

Keep an eye on the next two newsletter issues, since I'll be sharing two more of my favorite homemade holiday gifts: maple roasted nuts and fig jam.

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!