Holiday Goodie-Making: To Proselytize or To Pander?

Many people think of the Holidays as a good time to influence their loved ones into making healthier choices by sharing healthy, or healthified, nutritious goodies that will "convert" them. Some go as far as to request their loved ones improve their diet, or even go vegan, in lieu of a gift! Others take the attitude that it's the holidays, there's a glut of all kinds of goodies, junk or not, and people are going to eat what they prefer at this time of the year if no other.

Where do I come down in the debate? If you know me at all, you'll know that I tend to be very "live and let live" about food choices, partly because I recognize that I can't change anyone else's mind, and partly because my own definition of "healthy food" has changed so many times in my life. There's also another element in the equation. When it's the holidays, I tend to get excited and think "Yay! Now's my opportunity to make a huge batch of x really elaborate raw food dish, since I'll have lots of people to eat it! I can make the Tirami-su from Sweet Gratitude or... or..."(no, I haven't made it yet), and multiply that by a lot of ideas, and I'll end up with boxes and boxes of goodies to take everywhere, everyone will get overwhelmed, there will be tons of "mainstream" desserts on the table too, and I'll take home enough leftovers to last for months.

I've now realized that I also need to think about what I want to eat. When you volunteer to make a whole bunch of goodies, you're also volunteering to take a certain amount of control over what's going to be available on the spread. Do I want there to be lots of "Ela-friendly" foods to tempt me? Do I want there to be dairy-free homemade chocolate to tempt me, when I'm already as manic as heck and have barely slept for two weeks, and chocolate pushes my brain chemistry further in that direction? If I use regular chocolate chips instead, they always have a trace of dairy taste that I can't stand, so wouldn't be tempted. If I don't bring it, you can be certain it won't be there otherwise!

And then there's the "know your audience" piece. I think virtually everyone in my "audience" would prefer the regular dark chocolate chips for chocolate coverings, dairy and all. I know that all my friends love at least one of the "healthier" goodies that I make. But I also know that possibly all of them prefer the "regular" stuff. Which basically means more dairy and more sugar. I have some boundaries, though. I'll never use hydrogenated fats or corn syrup, even for people who would probably prefer the resulting goodies if I did! And I don't care at all if it means that there are fewer options on the table for me. As I shared in the "know your audience" piece, I derive far more pleasure from preparing and giving the goodies than I do from eating them myself, so I don't care that much whether I can eat them or not. The only thing I really mind is that sometimes I get butter on my fingers, and can never seem to get rid of the smell, and it's a smell I hate almost above all others...

I think this "control" element is a really good thing to bear in mind when you are making goodies and food for people. You can help to ensure that you don't end up eating something you won't feel good from, simply by making sure it's not on the spread. Other people are responsible for their own choices, and are affected differently by the food they eat anyway, so when you put the goodies out, let them enjoy!

Pictured above are two kinds of chocolate-peanut butter fudge. The kind on the right is made with coconut cream and has almonds and craisins through it. The two-layer kind on the left has no nuts and fruits (because two "audience members" don't like those but love the pb-choc thing). They are not my recipes, and I made them solely as expressions of love.

Below are licorice caramels, which I also made last year. This year, it's been so much more humid with all the sleeting and thawing that the caramels are much runnier than last year's. I coated some of them in chocolate and the caramels escaped and oozed through!

When I was making goodies to share with my Naturopath, I did make some carob-ginger macaroons (in the tub on the right below), some white chocolate (bottom right), and some acai truffles (on the plate below) coated in carob chocolate.

It was actually fairly easy to make a carob couverture chocolate using carob and mesquite in place of cacao powder with a typical very low sugar chocolate recipe. It's just a little grittier than cocoa chocolate.

But to be honest, after I'd packaged up the goodies, I looked at what was left and thought "Oh no, all of these are ok for me to eat!" The good thing is, they all keep practically indefinitely. It's not like I need to eat them all now. And some of my regular "audience" might even be willing to try them (although we do have several carob-haters).

 I do think I'm on to something with the pomegranate fondant hearts, though.

 I've posted the picture of the finished product so many times...

If I can remember what I did, I'll definitely post the recipe.

Do you make only goodies that you would eat yourself, or do you make what you know will be appreciated? Am I "pandering" by making goodies I would never dream of eating but I know will be loved?