This week we'll explore fresh ginger and a special mint chocolate matcha recipe. We'll also delve into winter solstice, holiday boundaries, and a travel-friendly homemade gift.

Eat Colorfully

Seasonal Ingredient Spotlight: FRESH GINGER

This week, I'm excited to celebrate delicious, nourishing, vibrant ginger. Whether you're looking for a last-minute holiday dish with warming spices or want to soothe your digestive system after some holiday indulgences, this flavor-packed root is for you.

One of my favorite ways to use fresh ginger is in this holiday-appropriate Spicy Ginger Sweet Potato Dip. The combination of sweet potatoes with zippy ginger, a bit of heat, and fresh lime juice is a fun twist on classic fall ingredients. Bonus: this dip is easy, make-ahead friendly, vegan, and works for almost any diet, so it's a great appetizer for a holiday celebration.

For the past couple years, I've been making my own ginger-lemon wellness shots and I'm absolutely smitten. I make a big batch on Sunday, then do one shot every day in the early evening on an empty stomach before dinner. I love that they make my digestive system feel both soothed and warmed up. You can get my ginger shot recipe in this newsletter issue from October; scroll down to the second section.

Curious about what else you can do with fresh ginger root? The options are endless. It's a standout in this Butternut Squash Carrot Ginger Soup and these Orange Ginger Sesame Brussels Sprouts. It's also a wonderful cocktail ingredient, which you can sip in this Ginger Margarita and this Ginger Bee's Knees.

Special Recipe: MINT CHOCOLATE MATCHA

Looking for a special drink for chilly December days (but one that's low in sugar, low in caffeine, and has good protein)? This Mint Chocolate Matcha is like a cozy hug. It's packed with antioxidant-rich matcha and dark chocolate, plus it has plant-based protein from soy milk and uses minimal sugar. It's exactly what you need this week!

Ingredients

• 1 cup unsweetened vanilla soy milk. I prefer soy because of its protein, but you can also use almond, cashew, coconut, etc.
• 2-3 squares dark mint chocolate. Look for vegan, low-sugar, or unsweetened dark chocolate as desired.
• 1 tsp matcha. You guys know I'm a huge fan of Matcha Nude; the code ROGUE will save you 15% on this premium-grade matcha.
• Whipped coconut cream or whipped cream
• Additional shaved dark chocolate
• Sprig of fresh mint

Directions

1. Slowly heat the soy milk and the dark mint chocolate, stirring until the chocolate has completely melted and the milk is hot.
2. Make the matcha shot in a dash of water and whisk until smooth.
3. Pour the mint chocolate milk into a serving mug and top with the matcha shot.
4. Optional: top with whipped cream, shaved dark chocolate, and a sprig of fresh mint.

Variations

To get the drizzled look shown here, melt a square or two of dark chocolate and drizzle it on the inside of a clear serving glass or jar. This matcha latte works as an iced drink too; just infuse the milk with mint chocolate and cool it in the refrigerator for several hours, then combine it with the matcha shot and serve over ice.

Live Colorfully

In the Natural World: WINTER SOLSTICE

This is a special time in our planet's journey around the sun because today (Sunday 12/21) is winter solstice. It's the day on which we (in the northern hemisphere) are tilted farthest from the sun.

During the northern hemisphere's summer, we (in the northern hemisphere) are tilted towards the sun; conversely, during the winter, we're tilted away from the sun. At the spring and fall equinoxes, that tilt comes through its midpoint as the Earth continues to rotate around the sun.

It's important to note that this is a gradual transition that has been happening ever since we had our longest day on the summer solstice in June; that's why our days in the northern hemisphere have been getting progressively shorter. Although we're currently experiencing our shortest days right now, the rate of change of daylight is actually at its slowest.

If you're like me and struggle with the short days, then this is actually good news. This means our shortest day is behind us and we can now embrace the sun's return!

Self-Care Pick: HOLIDAY BOUNDARIES

Since I know many of you will be traveling over the holidays, I wanted to send a reminder that no one is in charge of you other than you. Especially when visiting family, it's easy to feel a sense of obligation to participate in everything, even if it's not the right fit.

Instead of trying to please everyone else, what if you set aside some time to honor your own needs? Here are a few ways this could look:

1. Have breakfast on your own, with your own kind of food, so that you start the day on the right foot.
2. Set aside time for a workout, a quiet walk, some meditation, a nap, or whatever else makes you feel recharged. Tell everyone this is your intent ahead of time so that no one is surprised later on.
3. Don't feel like you have to build your sleep schedule around everyone else; do what's right for your own body.
4. Say no occasionally if needed. No one is keeping score; it's fine to participate in some things and not others.

Spending time with friends or family over the holidays is wonderful, but it's easy to fall into a mode of trying to please everyone else at the expense of taking care of ourselves. Remember that none of us can be good friends, family members, or supporters if we've drained our own cups. Keep that cup full, even if it means occasionally setting some boundaries, so that you can be a happy, healthy, and balanced support structure for others.

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Homemade Gift Idea: MAPLE ROASTED NUTS

Just like the past two weeks, I want to use this week’s newsletter to introduce you to another great homemade gift option. One of my favorite homemade treats for sharing are these Maple Rosemary Cayenne Roasted Nuts. They’re a bit sweet, a bit spicy, a bit salty, and have such holiday flair.

These nuts are easy to make, are travel-friendly, and aren't fragile. They have a long shelf life and the recipient can use them in a myriad of ways including as an easy holiday appetizer or on top of a holiday salad. If you’re traveling with gifts this week, these nuts hold up much better than cookies.

Want to customize this recipe? Feel free to omit the cayenne if you’re gifting to people who don’t like spice. You can also alter the nut mix to accommodate allergies.

(In case you missed it, two weeks ago I shared healthy vegan freezer fudge recipes and last week I shared homemade fig jam. Those are both wonderful homemade gift options too).

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!