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I made a couple of comfort foods, which can be a part of your holiday meal this winter! The first one is “Hearty Tangy Stuffed Acorn Squash.” In this recipe, green tea powder will be used like an “instant soup stock.” The other one is an easy but delicious dessert–“SOS Creme Brulee for a Silent Night.”

“SOS” means salt-free, oil-free, and sugar-free. But you do not have to worry or be scared–because it is delicious! In these recipes, green tea adds depth of flavor.

Hearty Tangy Stuffed Acorn Squash

Ingredients

  • 1 Acorn squash, halved
  • a pinch of Chai spice powder or Cinnamon
  • 1 cup Farro
  • 1/4 tsp. Sencha green tea powder
  • 1/4 Red onion, chopped
  • 1/4 cup Walnuts, toasted
  • 1 cup Cranberries, frozen or raw
  • 2 tsp. Maple syrup or Date paste

Instructions

  1. Preheat oven to 400 F.
  2. Run halved acorn squash under the running water once so the acorn squash gets wet. Sprinkle the chai spice powder or cinnamon over the cut side of the squash. Put the cut side down on a cookie sheet. Bake in a preheated oven for 40 minutes.

3. Add 2 cups water, chopped red onion, and Sencha green tea powder to a pot. Mix well. Add Farro to the pot. Cook with medium heat. When the water starts to boil, reduce the heat and simmer for about 30 minutes, or until water is absorbed (steam will stop coming out) and Farro is cooked nicely. Fluff the Farro.

farro cooked with green tea

4. Spread cranberries on a cookie sheet. Bake in a 400 F oven for 15-20 minutes. Drizzle maple syrup or date paste over the cranberries.

roasted cranberries

5. Assemble–Add farro, toasted walnuts, and cranberries. Serve in a small “sauce” dish or a sake cup for appetizers. This recipe makes about 8 appetizers. Garnish with a sprig of mint or sage, if you wish.

hearty tangy "stuffed" squash

SOS Creme Brulee for a Silent Night

Ingredients

  • 1 Tbsp. Nutritional yeast
  • 1 cup cashew nuts
  • 4 Tbsp. water
  • 3 Tbsp. Date paste
  • 1/2 tsp. Sencha green tea powder
  • 2 Tbsp. Coconut flakes, chopped

Instructions

  1. Process all the ingredients except for coconut flakes in a food processor until smooth.

2. Put the mixture in small bowls.

3. Toast chopped coconut flakes in a 350 F oven for a few minutes, until toasted and the color becomes slightly brown.

4. Sprinkle the toasted coconut flakes over the “creme brulee.” Enjoy as-is, or chill in the fridge and serve.

no sugar "crem brulee"

Bonus Recipe: Blackberry Mint Chocolate Mocktail

Shake the following ingredients in a cocktail shaker. Garnish with blackberries and a sprig of mint, if you wish. Each one makes one serving.

  • 1 tsp. “Unforgettable” Roasted Brown Rice Powder
  • 4-6 ice cubes 
  • 3/4 cup pure water, chilled or room temperature
  • 1/2 tsp. spearmint leaves, chopped or bruised
  • sweetener of your choice to your taste (optional)
  • 4-6 blackberries (garnish) 
  • a sprig of mint (garnish, optional)
hearty tangy "stuffed" squash

Hearty Tangy Stuffed Acorn Squash

Kiyomi
A great comfort food using green tea powder. The powder will be used like an “instant soup stock.”
Course Appetizer, Main Course
Cuisine Fusion

Ingredients
  

  • 1 Acorn Squash halved
  • 1 pinch Chai spice powder or Cinnamon
  • 1 cup Farro
  • ¼ tsp Edible Green Tea Sencha Powder
  • ¼ cup Red Onion chopped
  • ¼ cup Walnuts toasted
  • 1 cup Cranberries fresh or frozen
  • 2 tsp Maple Syrup or Date Paste

Instructions
 

  • Preheat oven to 400° F.
  • Run halved acorn squash under the running water once so the acorn squash gets wet. Sprinkle the chai spice powder or cinnamon over the cut side of the squash. Put the cut side down on a cookie sheet. Bake in a preheated oven for 40 minutes.
  • Add 2 cups water, chopped red onion, and Sencha green tea powder to a pot. Mix well. Add Farro to the pot. Cook with medium heat. When the water starts to boil, reduce the heat and simmer for about 30 minutes, or until water is absorbed (steam will stop coming out) and Farro is cooked nicely. Fluff the Farro.
  • Spread cranberries on a cookie sheet. Bake in a 400° F oven for 15-20 minutes. Drizzle maple syrup or date paste over the cranberries.
  • Assemble–Add farro, toasted walnuts, and cranberries. Serve in a small "sauce" dish or a sake cup for appetizers. This recipe makes about 8 appetizers. Garnish with a sprig of mint or sage, if you wish.
Keyword Acorn Squash, Edible Green Sencha
no sugar "crem brulee"

SOS Creme Brulee for a Silent Night

A "SOS" meaning salt-free, oil-free, sugar-free dish. You do not have to worry or be scared–because it is delicious! In this recipe, green tea adds depth of flavor. 
Course Appetizer, Dessert
Cuisine Fusion

Equipment

  • Food Processor

Ingredients
  

  • 1 tbsp Nutritional Yeast
  • 1 cup Cashew Nuts
  • 4 tbsp Water
  • 3 tbsp Date Paste
  • ½ tsp Edible Green Tea Sencha Powder
  • 2 tbsp Coconut Flakes chopped

Instructions
 

  • Process all the ingredients except for coconut flakes in a food processor until smooth.
  • Put the mixture in small bowls.
  • Toast chopped coconut flakes in a 350° F oven for a few minutes, until toasted and the color becomes slightly brown.
  • Sprinkle the toasted coconut flakes over the "creme brulee." Enjoy as-is, or chill in the fridge and serve.
Keyword Edible Green Sencha, Oil Free, Salt Free, Sugar Free

Blackberry Mint Chocolate Mocktail

A caffeine free, fun Mocktail for the holidays!
Course Drinks
Cuisine Fusion
Servings 1 serving

Equipment

  • Cocktail Shaker

Ingredients
  

  • 1 tsp “Unforgettable” Roasted Brown Rice Powder
  • 4-6 Ice Cubes
  • ¾ cup Pure Water chilled or room temperature
  • ½ tsp Spearmint Leaves chopped or bruised
  • Sweetener your choice to taste (optional)
  • 4-6 Blackberries (garnish) 
  • 1 sprig Mint (garnish, optional)

Instructions
 

  • Shake the first five ingredients in a cocktail shaker.
  • Garnish with blackberries and a sprig of mint, if you wish. Each one makes one serving.
Keyword Blackberry, Mint, Mocktail, Unforgettable Brown Rice