Have a merry and bright Holiday celebration this year with these delicious and nutritious recipes from HealthMaster. Something you and your whole family can share.

Chai Eggnog
Ingredients:
4 egg yolks
2 cups almond milk, room temperature or heated
1 cup milk, lactose-free, room temperature or heated
¼ cup agave nectar
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
3 cardamom pods
Directions:
1. Place all ingredients in the Pitcher.
2. RUN at speed 8 for 8 minutes.
3. Allow Chai Eggnog to reach 160°F. Then refrigerate for 4-6 hours until it thickens.

Candy Cane Cosmo
Ingredients:
1/8 cup cranberry juice
½ lime, juiced
1 cup ice
¼ cup citrus vodka
2 ½ tbsp. triple sex
1 tsbp. Agave
¼ cup water
mini candy canes for garnish
Directions:
1. Add all ingredients into the Pitcher.
2. RUN at speed 8 until blended.
3. Rim martini glass with salt. Garnish with mini candy cane.

Pumpkin Cheesecake
Ingredients:
Filling:
1 cup pumpkin, cooked
2 eggs
½ tsp. ground cinnamon
½ cup maple syrup
1 tsp. vanilla extract
1 lb. fat-free cream cheese
Crust:
1 graham cracker sleeve
3 tbsp. unsalted butter, melted
3 tbsp. sugar
Garnish:
3 pears, roasted
Directions:
1. Pre-heat oven to 350°F.
2. Place crust ingredients, except butter, in the Pitcher.
3. RUN at speed 8 until crackers are crushed.
4. Pour crumbs into a bowl. Add melted butter; mix well.
5. Place cupcake liners into a cupcake pan. Place 1 tbsp. of crust mix into each hole and press it down to form a crust.
6. Place all filling ingredient into a clean Pitcher.
7. RUN at speed 4 until blended.
8. Pour filling into cupcake holes until 3/4 of the way full. Bake in oven for 20-30 minutes.
9. Let is cool. Serve with chopped and roasted pears as a garnish

Sweet Potato Garlic Soup
Ingredients:
4 sweet potatoes, peeled and roasted
5 cups fat-free chicken broth
1 garlic bulb, peeled and roasted
2 apples, cored
1 onion, peeled and roasted
Directions:
1. Place all ingredients into the Pitcher.
2. RUN at speed 8 for 8 minutes.
3. Carefully pour hot soup into bowl.

Roasted Vegetable Ravioli
Ingredients:
Filling:
1 bunch asparagus, cleaned and trimmed
1 yellow squash, trimmed and cut in half
1 fennel bulb, trimmed and quartered
2 spring onions, cleaned and trimmed
2 parsnips, peeled and cut in half
2 cloves garlic, peeled
1 tsp. sea salt
½ tsp. freshly ground black pepper
2 tbsp. olive oil
Ravioli:
6 eggs
1 tbsp. olive oil
1 egg yolk
2 cups all-purpose flour
2 tbsp. sea salt
Directions:
Filling:
1. Pre-heat oven to 400°F.
2. Toss the vegetables with olive oil, salt and pepper. Place on a baking sheet and roast for 10 minutes.
3. Place the roasted vegetables into the Pitcher separately.
4. PULSE until chopped. Place in a bowl and reserve.
Ravioli:
1. Place eggs and olive oil into the Pitcher first. Next, place the flour and salt into the Pitcher. RUN at speed 4 until it start to form a ball.
2. Remove the dough from the Pitcher and place it on a floured surface. Knead by hand until its smooth.
3. Roll the dough out on a floured surface into two very thin pasta sheets. Lay one pasta sheet onto a floured surface. One sheet will be the bottom half of the ravioli and the other sheet will be the top. Cover the dough that you’re not using right away with a damp cloth to keep it from drying out.
4. Using a small spoon, place dollops of filling on the pasta sheet. The filling should be spread far enough apart to ensure a proper seal.
5. Use water to seal the two sheets of pasta together. Use a pastry brush to work around the filling and thinly coat the entire surface of the pasta sheet. Gently lay the top sheet of pasta over the layer covered with the filling. Make sure that the two sheets match up evenly.
6. Gently smooth the dough with your finger around the filling to seal it in.
7. Using a 1 ½” round cookie cutter, cut out the raviolis.
8. Place the raviolis on a floured surface on a floured cookie sheet. Bring a pot of water to a boil and cook until done.
9. Stuff with filling.

Cranberry Sauce
Ingredients:
2 cups fresh cranberries
¾ cup agave nectar
1 orange, peeled
1 dried bay leaf
1 cinnamon stick
Directions:
1. Place all ingredients in a sauce pot and simmer until all the liquid has been absorbed. Remove the bay lead and cinnamon stick.
2. Place sauce into the Pitcher. PULSE until blended.

Cheesecake Brownies
Ingredients:
8 oz. vegetarian soy butter substitute
1 ½ cups semi-sweet chocolate baking chips
1 oz. espresso
1 cup agave nectar
3 large eggs
1 tsp. vanilla extract
½ tsp. sea salt
¾ cup whole-wheat flour
¼ cup all-purpose flour
8 oz. fat-free cream cheese
1 tsp. baking powder
Directions:
1. Pre-heat oven to 350°F.
2. Prepare the 9” x 13” pan with non-stick cooking spray.
3. Place all wet ingredients, except the cream cheese and ¼ cup agave nectar, into the Pitcher. RUN at speed 4 until blended.
4. Add the remaining ingredients, except the cream cheese and ¼ cup agave nectar. PULSE to mix.
5. Pour batter into prepared pan and set aside.
6. Clean the Pitcher.
7. Add the softened cream cheese and ¼ cup agave nectar to the Pitcher. RUN at speed 4 until blended.
8. Pour the cream cheese mixture into the brownie mix and swirl with a spoon.
9. Place in the oven for 30-40 minutes or until toothpick inserted into the center comes out clean.

Fig Balasmic Vinaigrette
Ingredients:
¾ cup dry figs
¾ cup water
1 cup balsamic vinegar
2 cups olive oil
1 tsp. sea salt
½ tsp. freshly ground black pepper
2 tbsp. honey
Directions:
1. In a small saucepot, place the figs and water. Bring to a boil. Turn off the stove and let it cool for 30 minutes.
2. Add all the ingredients into the Pitcher except oil.
3. RUN at speed 4 while pour olive oil in a slow steady stream until blended.
4. Toss salad in vinaigrette.