Holiday GUIDE #2


HEALTH BEGINS IN THE KITCHEN:


SONOMA COUNTY, CA. ~ I love eggnog but can no longer tolerate dairy and I never liked the idea of consuming a drink


Chia Hachiya Vegan Eggnog


Recipe by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com


milk and stir vigorously until they are well separated. Do this several times over the course of 10 minutes to make sure they don’t clump togeth- er. Set aside for an hour or more while the persimmons are just defrosted enough to cut. Slice the top off the per- simmons and then cut each vertically in four pieces, cut- ting away the inner, fibrous center vein that tends to be astringent.


Scoop out the flesh and place in the blender, dis- carding the skin. Stir the milk and chia seeds and add them to the blender


with more than 400 calories and 19 grams of fat! Here’s a dairy-free version that has less than half the calories, only 3 grams of fat and provides over ½ gram of omega-3 fatty acid and 3 grams of dietary fi ber.


INGREDIENTS


2 large hachiya persimmons 4 cups Silk vanilla almond (or other non-dairy vanilla) sweet- ened milk


2 tablespoons chia seeds 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg plus some to sprinkle


2 packets stevia, or to taste Pinch of salt


6 ounces (3/4 cup) Maker’s Mark whiskey (optional)*


Directions:


The night before, or sooner, place the persimmons in the freezer, even if they are not ripe. Freezing will ripen a hachiya persimmon overnight! (Hachiya persimmons are the long, pointy ones.) Take them out of the freezer to defrost. Meanwhile, sprinkle chia seeds into the vanilla almond


along with the cinnamon, 1/8th teaspoon of the nutmeg, stevia and salt. Blend until smooth. Pour into glasses and stir an ounce (2 tablespoons) of Maker’s Mark (or other bourbon) or rum into each glass. Sprinkle with nutmeg and serve. You can also make them without alcohol, if you desire. Makes 6 (1-cup) Serv- ings. Requires a good blender


NUTRITIONAL INFORMATION Per serving (without alcohol) 116 calories, 3 g total fat, 0 g


Recipe by Dr. Joanne Mumola


Williams, creator of www.Foods- ForLongLife.com and author of Health Begins in the Kitchen.


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Website Curbside Paper Shredding


“It’s more than a name...It’s our business!” Simply Bring it to Us!


Walk-in Hours: Noon to 4:00 Wed-Fri


Curbside Service Monday-Friday 10:00-2:00 Saturday


Business and Residential


Locally Owned & Operated 3721 Santa Rosa Ave., Suite 5


707-544-7700 www.IntegrityShred.com


Ask for the Upbeat Rate! “You’ve got to get obsessed and stay obsessed.” ~ John Irving


At Dada’s you’ll only fi nd the real thing...Great sandwiches, burgers, fries, homemade lasagna, soup, salads, desserts, and much more. For 46 years our customers have become our family and friends. We are family owned and operated. Find out why Dada’s is such a favorite!


OPEN M-F - 7am to 3:30pm The grill is open from 7am-2:30pm


3100 Dutton Ave., Suite 122 Santa Rosa, CA


707-526-3232 HWY 101 Corby Ave Auto Row


saturated fat, 594 mg omega-3 and 219 mg omega-6 fatty acids, 0 mg cholesterol, 2 g protein, 23 g carbohydrates, 3 g dietary fiber, and 108 mg so- dium. Per serving (with a shot of Maker’s Mark) 185 calories, 3 g total fat, 0 g saturated fat, 594 mg omega-3 and 219 mg omega-6 fatty acids**, 0 mg cholesterol, 2 g protein, 23 g carbohydrates, 3 g dietary fiber, and 108 mg sodium.


UPBEAT TIMES, INC. • December 2016 • 23


Do You Know Where This Is?


Weird Facts & Fun Trivia - 5


The Huffi ngton Post reports that more than 135 mil- lion pounds of eggnog are consumed each year. We do not want to calculate exactly how many calories come with that.


Christmas Eve is National Eggnog Day.


No one’s exactly sure how eggnog originated, but reports say the drink is a descendent of the medeival drink “posset,” a “a hot drink of sweetened and spiced milk curdled with ale or wine,” as defi ned by Merri- am-Webster.


I spotted this piece of art of Jerry Garcia and could not tell if it was an original or stenciled. It was located in West County and was only 8 inches high. Do you know where this is? ~ Paul A. Doyle


Spiking eggnog was an idea born from colonial Americans, who brought the drink over from England. No surprise there. The most popular spirit to spike egg- nog with was Carribean rum, because it wasn’t as heavily taxed as other spirits.


Dada’s Deli Restaurant


Dutton Ave


Standish UPBEAT TIMES, INC. • December 2016 • 23


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