6 Healthy Chestnut Recipes for the Holidays

Integrative clinical nutritionist and wellness coach Jennie Miremadi is back with a roundup of six healthy recipes –  4 dishes and 2 desserts – all made with chestnuts. Chestnuts are a good source of dietary fiber, vitamin c, and protein. They are a staple of the holidays, but most people aren’t aware of how versatile they are. Read on for Jennie’s recipes below, but you can also find more on her website and Instagram.

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Butternut Squash Chestnut Casserole

Butternut Squash Chestnut Cauliflower Risotto

*Makes approximately 6 cups

INGREDIENTS

2-12 oz. packages of frozen, organic riced cauliflower
1-15 oz. can of organic butternut squash (BPA-free)
1 large yellow onion, chopped
1 cup of organic, whole, roasted & peeled chestnuts, chopped
16 oz. of organic chicken broth (homemade or sodium-free boxed)
1 cup of organic, full fat, coconut milk (canned, BPA-free, gum-free)
2 tbsp. fresh sage
1 tbsp. olive oil
Himalayan pink salt to taste

DIRECTIONS

Heat 1 tbsp. of olive oil in a saucepan. Add chopped onion and chestnuts, and sauté over medium heat until onion is tender and golden, and chestnuts are hot. Add frozen riced cauliflower to onions and chestnuts and mix to combine. Sauté over medium heat for about 3 minutes. Immediately add chicken broth to cauliflower-chestnut mixture, reduce heat to medium-low, and simmer until chicken broth is fully absorbed, making sure to stir occasionally.

Once chicken broth has been absorbed, add butternut squash to cauliflower-chestnut mixture, stirring occasionally, until liquid from butternut squash is absorbed. Next, add coconut milk to risotto and simmer, stirring occasionally, until coconut milk is absorbed and cauliflower rice has a creamy, risotto-like consistency. Adjust salt to taste. Turn off heat and sprinkle with fresh sage. Serve and enjoy!

Chestnut Chia Seed Pudding

Chestnut Chia Seed Pudding

*Serves 4

INGREDIENTS

1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
8 tbsp. chia seeds
1 cup organic, whole, peeled & cooked chestnuts
1 cup water
1 tsp. Ceylon cinnamon
1 tsp. vanilla
Pinch of Himalayan pink salt
Vanilla stevia drops to taste

DIRECTIONS

Blend all ingredients other than chia seeds in Vitamix or other high-speed blender until thoroughly combined. Adjust stevia to taste. Combine coconut milk-chestnut mixture with chia seeds in a bowl. Stir until chia seeds are distributed evenly. Pour mixture into four glass jars and refrigerate overnight. Remove chia seed puddings from refrigerator. Serve and enjoy!

Chestnut Hummus Dip

Chestnut Hummus Dip

INGREDIENTS

2 cups of organic, whole, peeled & roasted chestnuts
1/4 cup tahini paste
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup water ( + extra if needed)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
Himalayan pink salt to taste
Vegetables for dipping

DIRECTIONS

Add all ingredients other than olive oil and vegetable dippers to a food processor and process on low speed. Leaving food processor on, slowly drizzle olive oil into hummus until fully incorporated.  If necessary, add additional water until hummus reaches a creamy consistency. Adjust salt to taste. Transfer to a serving dish.

Serve with your favorite vegetable dippers and enjoy!

Vegan Chestnut Puree

Vegan Chestnut Puree

INGREDIENTS

3 cups of organic, whole, peeled & roasted chestnuts
1-14 oz. can of organic, full fat coconut milk (BPA-free, gum-free)
Purified water
Himalayan pink salt to taste

DIRECTIONS

Add coconut milk to a small saucepan and bring to a boil over medium heat. Reduce heat and allow coconut milk to simmer for 3 minutes.  Turn off heat and set coconut milk aside. Meanwhile, in a separate saucepan, cover chestnuts with purified water and bring to a boil over medium heat. Reduce heat, cover chestnuts with a lid, and allow to simmer for 5 minutes. Then, turn off heat and drain chestnuts. Add chestnuts and coconut milk to food processor with salt, and process until creamy and smooth. Adjust salt to taste. Transfer to serving dish and enjoy!

*Adapted from Countess Florence Daniel Marzotto’s Chestnut Puree recipe in Food & Wine Magazine. 

Chocolate Chestnut Buttercups

Chocolate Chestnut Butter Cups

*Makes approximately 12 cups.

INGREDIENTS // Vanilla Chestnut Butter 

1 cup organic, whole, roasted & peeled chestnuts
3 tbsp. walnut oil
1 tsp. vanilla
1 tbsp. coconut nectar
Pinch of Himalayan pink salt

DIRECTIONS

Add chestnuts and salt to food processor and process on low while slowly drizzling in walnut oil, vanilla and coconut nectar. Once all ingredients are incorporated, increase speed to high and process until creamy and smooth. Set aside for use in Chocolate Chestnut Butter Cups.
Makes approximately 1 cup.

INGREDIENTS // Chocolate Chestnut Butter Cups

4 oz. unsweetened, vegan dark chocolate, broken into pieces
5 tbsp. coconut oil
2 tbsp. xylitol
1 tsp. stevia
1 tbsp. vanilla
Pinch of Himalayan pink salt
Vanilla Chestnut Butter
Mini paper cups

DIRECTIONS

Melt chocolate, coconut oil, xylitol, stevia, vanilla, and salt in a double boiler over low heat, whisking continuously until ingredients are melted and combined. Remove chocolate mixture from stove and let cool slightly. Pour melted chocolate mixture into mini paper cups, filling each paper cup just 1/4 of the way up. Put paper cups in freezer and freeze to set, about 2-3 minutes. Once chocolate mixture is frozen, remove cups from freezer and use a large melon baller to scoop out a heaping spoonful of Vanilla Chestnut Butter and place on top of frozen chocolate. Cover chestnut butter with melted chocolate mixture, filling to just below the top of the paper cup. Place in freezer for 10-15 minutes or until set. Serve and enjoy!

Chestnut Chocolate Truffles

Chestnut Chocolate Truffles

*Makes approximately 25 truffles

INGREDIENTS

12 oz. unsweetened, vegan dark chocolate, broken in pieces
1 cup of organic, whole, roasted & peeled chestnuts, chopped
3 tbsp. coconut oil
4 tbsp. xylitol
1 tbsp. stevia
1 tbsp. vanilla
1 cup of coconut cream
Pinch of Himalayan pink salt
Organic, whole, roasted & peeled chestnuts, finely ground in blender for coating truffles

DIRECTIONS

Add all ingredients (other than finely ground chestnuts for coating truffles) together in double boiler over low heat, whisking continuously until chocolate mixture resembles a thick, fudge-like paste. If mixture becomes too runny, take off of stove for a couple of minutes and whisk continuously until it thickens. Remove chocolate mixture from stove, scoop out heaping teaspoons of chocolate mixture, roll into balls and place on a plate. Coat truffle balls with ground chestnuts. Place in refrigerator overnight, or until firm. Serve and enjoy!

We hope you enjoyed this roundup of chestnut recipes from Jennie! If you’re looking for more holiday tips and tricks, check out these helpful articles: Vintage Decor & Holiday Shopping Tips25 Standout Beauty Gifting Ideas for the Holidays and 5 Wellness Gift Ideas for the Loved One Who Has Everything.

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