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We're back with more holiday bites from the incredible Christmas cooking class with
Jenni Kayne and superfood chef
Julie Morris. By now you've picked up on the face that
Julie is a culinary genius when it comes to disguising or highlighting these powerhouse ingredients in the most delicious way possible. Her latest book,
Superfood Snacks, inspired our party plans and we hope they inspire yours as well.
We've never had a hot toddy quite as amazing as this one - the genius part? Using chai tea bags in place of loose spices. So easy and so delicious. Julie poured
Pressed Juicery's circulation-boosting ginger and cayenne, stress-relieving apple, lemon, ginger juice to the hot tea with a sprig of aromatic rosemary and
voila, a good mood cocktail all around.
These cashew cream cheese stuffed dates - a slightly savory, deeply gratifying step up from dates on a boring cheese plate, this appetizer is a guaranteed crowd-pleaser. Both raw and vegan, this dairy swap is no sacrifice.
Complete your holiday party plans with our recipes and party details in yesterday's story as well, chocolate maca crunch truffles included!
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