Even if you don’t drink alcohol, it’s nice to have a special drink now and then. Sadly, most “mocktails” are loaded with sugar so while they may lack the alcohol, they aren’t exactly a healthy choice. This virgin sangria recipe is a lovely option when you want something beautiful and refreshing.

I used a boneless, grass-fed ribeye roast, but this recipe will work for whatever roast you choose. I used the “reverse searing” method and it made such a delicious, tender roast! Since this is a fattier cut of meat, I recommend cooking this roast to medium, even if you prefer more rare meat.

Heat the coconut oil over medium heat. Add the onion and cook until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk. Bring the sauce to simmer then add the broccoli until it is fork tender. Add in the shrimp until the shrimp are opaque and cooked through. Enjoy!

Melt the coconut oil, then add the garlic, ginger, and onion. Sauté, stirring often, until softened and fragrant. Add in the squash, spinach and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Cover and simmer for 20 minutes, until lentils and squash are cooked through. Carefully purée until smooth. Enjoy!

These dishes are rich, delicious, and meant to be enjoyed guilt-free. The holidays are a time for “Strategic Indulgence”, so eat slowly and mindfully, and enjoy these nutrient dense recipes that will leave you feeling satisfied and energized, not bloated and sluggish.

This is a great addition to any party table and a great go-to for summer entertaining. If you have extra herbs leftover, muddle them into a glass of sparkling water and add a few drops of organic stevia for sweetness. I also like to add some bitters to make a fun mocktail.

Here’s an easy, crowd pleasing recipe for summer grilling. The chimichurri adds a freshness that beautifully balances the richness of the beef but is also delicious with other protein options. If you don’t like beef or want to try other variations, you can use any meat or poultry of your choice, or even an extra firm organic tofu for a vegan option.

I used cod for this dish but any firm white fish will work and even salmon would be delicious with this preparation. If you like, you can double all the ingredients except for the avocado oil and fish and serve this like a curry over rice, or just eat like a stew with a big soup spoon.

This is a simple but delicious dish that is quick, easy and beautiful. This is a great side dish with any Asian inspired main course, and is tasty with an off dry sauvignon blanc or dry riesling.