Fat is Your Friend


We enter a season of hustle and bustle, the cold winter air is settling in and the holidays are in full swing. It is a time when, yes, we can get caught up in all the hubbub, yet the foundation of the season is about generosity, compassion, and connection. All those attributes start within one’s self. If we are generous with ourselves, then we give ourselves love, space, and grace where needed. And when we might not be doing exactly what we ought to, then compassion is called for. We end up learning to listen to what our body, mind, and soul are telling us, which is where we form the connection. Living in this way gives us not only love and acceptance towards ourselves, it also makes giving love to others easier.

The weather calls for that extra layer of warmth on our body and a hearty meal is what nourishes our soul. Good, clean, healthy fats provide us that extra layer, the protection that we need during this time of year. Fat creates a cushion around major organs in our body, and fat-soluble vitamins would not be absorbed into our body without it, which gives us that luminescent glow! We need it to build hormones and healthy cells, and it boosts energy and metabolism, leaving us fuller longer. It is the stuff our brain is made of, and acts as a sheath around each nerve fiber, allowing messages to pass through even faster!

When we center on healthy fats such as olive oil, nuts and seeds, avocado, and clean dairy, it can be incredibly beneficial for our body. Fatty fish give us our Omega 3’s which help fight anxiety, depression, eye health, brain function and blood and heart-related issues. As we navigate through the holidays with parties and food galore, it’s a good excuse to take a deliciously fatty dish.

Both recipes are great for dinner or holiday parties.

Chocolate Avocado Pudding
4 Avocado, soft and ripe
1/4 c. Dairy-Free milk
1/4 c. Cocoa
2 t. Vanilla
Pinch of Salt
3 oz. Chocolate, melted
1/4 c. Maple Syrup
Optional add in’s: cinnamon, peppermint extract, almond extract, chocolate shavings, toasted coconut, toasted almonds

Peel and remove pit of the avocado, while placing fruit into the food processor. Add milk, cocoa, vanilla, and salt. Process until smooth. Remove lid and add melted chocolate and maple syrup. Blend again until smooth. Serve and enjoy!

Roasted Vegetable-Cashew Dip
1c. Cashews, raw and soaked 8 hours or overnight
2 ea. Lemons, juiced
2 c. Roasted Vegetables such as broccoli, onion, garlic, carrot, cauliflower, celery, peppers
Olive Oil
Salt and Pepper

Preheat oven to 400. In a food processor, place drained cashews and juice of the lemons. Process until smooth. Season with salt. Cover and place in refrigerator until vegetables are ready.

Toss vegetables in olive oil, salt, and pepper. Lay on roasting pan and roast vegetables for 25-30 min. Allow cooling. In the food processor, place cashews and roasted vegetables. Blend until chunky. Season with salt and pepper, if needed. Best served with crackers, toast, or on crudités.


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