It's time to gather in with friends and family, enjoying the warmth of the season. Take this time to slow down and let thoughts of work and life responsibilities take the back burner. Nourish your own heart, hearth, and the seed of your deepest desires for the year to come.

These recipes have graced holiday tables in places where I have lived.

Enjoy! I have put my own spin on each of these traditional dishes. 

SWITZERLAND: ROSTI

You will need:

• 1 large yellow onion

• 3 large russet potatoes

• 2 tablespoons unsalted butter or coconut oil

• 2 eggs

• 1 teaspoon salt

• 1 teaspoon each of these seeds: coriander, caraway, fennel

Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 20 minutes. Grate potatoes using the large holes on a cheese grater; set aside.

While potatoes are cooking, chop onion. In a deep skillet, saute it on medium low heat, with spices and butter/coconut oil, for about 20 minutes.

Preheat oven to 375 degrees.

Grease a cookie sheet with butter/oil.

Add onions and spices to the grated potatoes. Mix well to incorporate.

Drop spoonfuls of dough onto the cookie sheet and flatten with the back of a fork all around the perimeter.

Bake for 25 minutes, or until crispy and golden.

Enjoy with cooked winter greens, cranberry sauce and hard cheese as a holiday brunch!

TOSCANA: HAZELNUT FARRO BREAD

You will need:

• 1/2 cup cooked farro (spelt berries)

• 1/2 cup hazelnuts, ground into flour in a spice grinder

• 1 1/2 cups flour (spelt or millet)

• 1 teaspoon each: cinnamon, nutmeg, baking soda

• pinch salt

• 1/4 cup dried cranberries

• 1¼1/2 cups milk of your choosing

• 1/4¼cup honey

• 1/4 cup olive oil

Cook farro in twice as much water. Cook extra for a hearty winter dinner salad if you like.

Preheat oven to 350 degrees.

Grease a loaf pan with olive oil.

In a large bowl, mix hazelnut meal, flour, spices and cranberries.

Make a well in the center and add milk, honey, oil, and eggs. Whisk these together, then incorporate into dry ingredients.

Fill loaf pan, bake for 35 minutes, and let stand to cool about 15 minutes before turning out onto a cutting board, slicing and serving.

BALI: BANANA PANCAKES

You will need:

• 1 1/2 cups rice flour

• 1/2 cup shredded coconut

• 1 teaspoon each: cardamom and cinnamon

• pinch salt

• 2 Tablespoons rice syrup

• 2 Tablespoons coconut oil, melted

• 1/2½teaspoon vanilla extract

• 1 cup milk of your choosing

• 1/4 cup walnuts

• 1 medium very ripe banana, mashed (about ½ cup)

Mix flour, spices, and coconut in a large bowl. Add the remaining ingredients, mix well, and cook on medium heat in a stainless steel or cast iron skillet. Oil the skillet with coconut oil between round of cooking.

Serve with extra banana slices and a few walnuts.

Do you have a food tradition that you love and appreciate? Research it, prepare it and serve it this holiday season. Email me and let me know how it turns out!