December 18, 2015 4 min read
Today, we are excited to share a conversation with Heather Christo of HeatherChristo.com (one of our go-to food blogs!). She is a trained chef and entertaining expert. And, she has used these experiences to turn a severe food allergy diagnosis into an opportunity to create delicious, allergy-free recipes the whole family will love. Here’s a little bit of our conversation with Heather as well as her recipe for Coconut Macadamia Nut Chocolate Caramel Pie. Enjoy!
I love to set out things that are not too complicated to prepare and that the hostess does not have to fuss with while her guests are there. For example- A huge crudite spread or antipasto platter. You can prep everything well ahead of time and set it up before guests arrive. Once they are there, it is just finger food so you don’t have to worry.
The same goes for cocktails. I like to make a punch or signature cocktail and leave it in a spigot drink container or pitchers along with a self serve bar so I don’t spend all my time playing bar tender.
Don’t get bogged down in the “can’t haves”, try focusing on all of the delicious “can haves”! I understand not wanting to give up family favorites like stuffing and butter laden mashed potatoes, but just add some extra sides of vegetables, salads or think about wonderful alternatives like rice stuffings and quinoa salads. If all else fails- head to my blog for ideas! Also, don’t be afraid to ask those with the allergies to bring a few dishes- they will happily comply. Those of us with allergies will typically do anything to make sure that we don’t put others out!
During the Holiday season I am just all about my family. I try to work less and bake more and spend as much time with my husband and children as possible.
I feel blessed that 2016 holds so many wonderful things. My “Heathermade” fresh baked goods (vegan, certified gluten free, soy, nut and peanut free) line launches in Costco’s on the West Coast in January so that I can bring the convenience of delicious baked goods right to the people who need it. And in April, my new book PURE DELICIOUS, 200 delectable allergen free recipes made without gluten, dairy, egg, soy, tree nuts, peanuts, shellfish or cane sugar comes out. That is meant to be a serious resource for those living with food allergies or intolerances, along with a detailed plan on how to figure out if you have them. oh, plus 200 AMAZING recipes that you will never believe are “missing” traditional old ingredients- they are just pure delicious!
14 ounces shredded sweetened coconut
1 cup toasted macadamia nuts
pinch kosher salt
1/4 cup coconut oil
Coconut Chocolate Ganache:
1 1/2 cups unsweetened coconut cream
1 cup unsweetened shredded coconut
12 ounces vegan dark chocolate chips or chopped
Vanilla Coconut Caramel:
1 cup beet sugar (or organic cane sugar)
2 tablespoons coconut oil
3/4 cup unsweetened coconut cream (I use Trader Joes)
1 tablespoon vanilla extract (I used vanilla bean paste)
6 ounces vegan dark chocolate chips or chopped
1 tablespoons coconut oil
Toasted macadamia nuts, shredded coconut, flaked coconut, sea salt
For the Chocolate Coconut Ganache:
For the Vanilla Caramel:
For the Chocolate topping:
Printable version here
The post Sudara Eats: Recipes & Holiday Entertaining with Heather Christo appeared first on Scissors & Gold.