Tag Archives: Foodie Friday

Foodie Friday: Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)

#FoodieFriday- Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)

It is almost officially summer in these beautiful rolling hills of Tennessee, and it is hot and humid. Pretty much all my kids and I want to do is eat popsicles and sit in the pool!

#FoodieFriday- Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)As a family, we avoid food dyes, artificial flavorings and sweeteners, and other potentially toxic food additives. If you have checked the ingredient lists of most frozen treats these days, you’ll discover that you almost cannot avoid extra chemicals.

Instead of purchasing additive-laden frozen treats, we started making our own. It’s very easy, I have direct control over the quality of ingredients, and I have the added benefit of tailoring them to meet our specific nutritional needs.

Here are a few of the yummy and refreshing popsicle recipes that we love; try them for yourself and let us know which is your favorite!

Strawberry Lemonade Popsicles
(Makes one tray of 6 popsicles)

8 ounces of strong Lemon Balm Tea, brewed and cooled
1/4 cup fresh or frozen strawberries
Juice of 1 lemon
Drops of Liquid Stevia to taste

Blend all ingredients together and pour into mold. Freeze for at least 6-8 hours until firm.

Watermelon Mint Popsicles
(Makes 6-10 Popsicles)

2 Tbs Fresh Peppermint Leaves, steeped in 1/4 cup freshly boiled water and then cooled
3 cups Watermelon
Juice of 1 Lime
3 Tbs Honey
Optional: add a handful of blueberries and additional fresh mint leaves

Blend together and then pour into popsicle molds. Freeze until solid and enjoy.

#FoodieFriday- Chocolate Coconut Popsicle RecipeRaspberry Peach Pops
(Makes 12 popsicles)

1/2 cup Raspberries
1 cup Peaches
8 ounces Red Raspberry Leaf Tea, brewed and cooled
Optional: sweeten with honey or stevia if desired.

Blend together, pour into molds. Freeze until solid, and enjoy.

Chocolate Coconut Pops
(Makes 6 popsicles)

1/2 can (about a cup) of Full-fat Coconut Milk
3 Tbs Raw Cacao
3 Tbs Maple Syrup (adjust to taste)
2 tsp Shredded Coconut
1 tsp Vanilla
1 tsp of Grassfed Gelatin Powder
Optional: add mini chocolate chips into the mix for a bit more fun!

Mix gelatin powder into a small amount of warm water and let dissolve. Then mix all ingredients together and pour into molds. Freeze until solid. Enjoy!

Foodie Friday: Sparkling Cherry Limeade (No added sugar!)

#FoodieFriday- Sparkling Cherry Limeade Recipe (No Added Sugar!) from Beeyoutiful.com

#FoodieFriday- Sparkling Cherry Limeade Recipe (No Added Sugar!) from Beeyoutiful.com I’ve had a craving for a sweet, fizzy drink during these warm (and getting warmer!) early summer days, yet I want to avoid the high fructose corn syrup-laden options available at the drive-in burger places. Liquid Stevia Extract is the perfect drink sweetener and makes a wonderful alternative “soft drink” at home.

This version of Cherry Limeade is not tooth-achingly sweet like the commercial version, but it’s still delicious and refreshing. I think it’s quick and easy enough for a child to make.

I plan to try this basic recipe with other juices too; I think cranberry-lime could be tasty, or strawberry-lemon, or maybe pomegranate-blood orange for more exotic twist. Let me know in the comments if you make a variation, and how it comes out!

#FoodieFriday- Sparkling Cherry Limeade Recipe (No Added Sugar!) from Beeyoutiful.com Sparkling Cherry Limeade Recipe

fresh juice of one lime
½ cup cherry juice
10 drops Liquid Stevia Extract (regular or vanilla)
1 cup plain mineral water or club soda
ice cubes

Into a pint glass, squeeze the juice of one lime. Add cherry juice and 10 drops Liquid Stevia Extract. Add mineral water and ice cubes to fill glass. Stir to combine.

Lime and cherry juices are both tart, so take a sip and add more stevia, a couple drops at a time, and stir to reach desired sweetness level. Makes 16 ounces.


Foodie Friday: 6 Ways to Use Arrowroot Powder in Your Kitchen

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.com

Arrowroot powder is most commonly known simply as an alternative to cornstarch. But, did you know it can be used in many more ways than just as a thickener?

One of our favorite resources, Nourishing Traditions, says, “Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body. Arrowroot only thrives on tidal flats where the sea minerals are available. Its known health-building properties may be due to trace minerals from the sea, as well as from the calcium it gets from the sea water.”

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.comHere’s a list of six ways to use arrowroot powder (also called arrowroot flour).

1. Ice cream

If you’ve ever made homemade ice cream, you know that an overnight freeze makes it almost impossible to scoop! Adding arrowroot powder prevents the formation of large ice crystals and keeps it from turning hard as a rock in the freezer.

Try incorporating a tablespoon of arrowroot powder to your next quart of homemade ice cream and see the improved texture for yourself.

2. Homemade cake flour

How many times have you tried to bake a whole-grain cake and then been terribly disappointed by the heavy, dense outcome? Commercial cake flour is simply a low-protein, refined wheat flour with cornstarch added, and it’s easy enough to recreate that light cake texture by substituting arrowroot instead.

For every cup of flour called for in a cake recipe, substitute 3/4 cup hard white wheat flour plus 2 tablespoons arrowroot powder (sifted together with a fine mesh strainer). You can use this formula to get a lighter texture in muffins and scones, too.

3. Baby teething biscuits/crackers

Cheerios are a standard on-the-go snack for babies, but arrowroot crackers are an easy alternative that actually provide some nutrition, especially when combined with other whole-grain flours.

4. Fruit sauce

Arrowroot has a neutral flavor and performs well at low temperatures, so it’s a good choice for quick sauces. Try a simple fruit sauce over pancakes, waffles, crepes and ice cream sundaes. You can make it with blueberries, cherries, strawberries, peaches, plums . . . almost any soft fruit can be used.

Some fruit crisp, cobbler or pie recipes call for cornstarch to thicken the fruit filling. Substitute arrowroot powder instead, using 1 tablespoon of arrowroot for every 1.5 cups of fruit.

#FoodieFriday- 6 Ways to Use Arrowroot Powder in Your Kitchen from Beeyoutiful.com

Arrowroot Powder

5. Thickening foods

Keep a jar of arrowroot powder close to the stove and stir some into any recipe that needs a little thickening. (But don’t use arrowroot as a thickener in recipes that call for dairy, as it can yield a slimy and unattractive result.)

Sometimes baby food purees come out very runny. Longer cooking evaporates the excess liquid, but also tends to lower the nutrient value. Instead, stir in a little arrowroot powder for thickening along with a bit of added nutrition. This can also be helpful when toddlers are learning to feed themselves; thicker soups are easier for little tykes to spoon on their own.

6. In gluten-free baking

One key to successful baking without gluten is getting the correct ratio of starch (from corn, tapioca, or arrowroot) in relation to the “grittier” flours (such as rice and sorghum). Arrowroot can often be blended with other starchy flours to yield a tasty baked item.

How do you use arrowroot powder? Please share your tips in the comments below!

Foodie Friday: Savory Java Rub

#FoodieFriday- Savory Java Rub from Beeyoutiful.com

#FoodieFriday- Savory Java Rub from Beeyoutiful.comI love to grill and try a million different flavor combinations. Just in time for Memorial Day and the summer cookout season, we tried our hand at our own Java Rub for meats. And it was AMAZING!

Java Rub Recipe

1 Tbsp Chili Powder
1 Tbsp Finely Ground Coffee
1 Tbsp Cumin
1 tsp Oregano
1 tsp Cayenne (use 35kHU for a mild burn, and 90kHU if you like it fiery!)
2 tsp Salt

Mix spices together and store in airtight container. Rub onto raw meats and allow to sit in the refrigerator for a few hours to absorb flavors before grilling over low heat.

Foodie Friday: Spiced Maple-Vanilla Granola Recipe

#FoodieFriday: Spiced Maple-Vanilla Granola Recipe from Beeyoutiful.com

I’ve made many batches of this recipe as gifts, and every single time I’ve been asked later for “more of that wonderful granola”! The blend of spices (especially the “secret ingredient” of cardamom) combined with vanilla is what I think makes it special, but feel free to adjust the seasoning to suit your own tastebuds.#FoodieFriday: Spiced Maple-Vanilla Granola Recipe from Beeyoutiful.com

Tips

Use parchment paper or silicone baking mats on the baking sheet, or expect to scrub hard when the syrup adheres nearly permanently to the metal surface. (I learned this the hard way.)

Use sunflower seeds to make a nut-free version that’s a bit more accessible to those with food sensitivities.

Spiced Vanilla Granola

4 cups organic rolled oats

1 cup chopped raw almonds, pecans, or walnuts

½ cup organic raw unsweetened shredded coconut 

¼ cup freshly ground flax seeds

¼ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp cardamom

¼ tsp coriander

¾ cup Sucanat or Rapadura

⅓ cup coconut oil

¼ cup maple syrup or honey

1 Tbsp vanilla extract

#FoodieFriday: Spiced Maple-Vanilla Granola Recipe from Beeyoutiful.comPreheat oven to 300°F. Cover a rimmed shallow baking pan with parchment paper. In a large bowl, mix all dry ingredients.

In saucepan, combine oil, sugar, and syrup or honey. Bring up to simmer over medium heat. Remove from heat and stir in vanilla. #FoodieFriday: Spiced Maple-Vanilla Granola Recipe from Beeyoutiful.com

Pour hot liquid over oat mixture, stirring quickly to mix well.

#FoodieFriday: Spiced Maple-Vanilla Granola Recipe from Beeyoutiful.comSpread mixture onto baking sheet. Bake at 300°F, stirring every ten minutes until golden brown (about 30 minutes). Cool completely and store in air-tight container.

Makes about 6 cups. Recipe can be doubled or tripled to fill more than one baking sheet.

 

Foodie Friday: The 7 Foods You Need in the Bathroom

#FoodieFriday- The 7 Foods You Need in the Bathroom from Beeyoutiful.com

You probably don’t think about body products while you’re picking up groceries for supper. It’s also not common to head for your pantry when you want to wash your face!

Let’s get a little unconventional and explore 7 foods you should have in your bathroom – and why you want them.

#FoodieFriday- The 7 Foods You Need in the Bathroom from Beeyoutiful.com

Raw Apple Cider Vinegar

Besides its many health benefits, did you know that Raw Apple Cider Vinegar is also an excellent facial toner? Mix a little raw ACV, water and a few drops of lavender essential oil for an easy facial toner that’s soothing and healing.

Raw ACV is also great in a hair rinse. You can skip conditioner and instead rinse your hair with 1 tablespoon of ACV mixed with one cup water. It leaves hair soft, shiny, and with no frizz! Add a single drop of Rosemary Essential Oil to the mix for a lovely scent and to boost the shine even more.

Oats

Your mom might have added oats to the bath when you had chicken pox as a kid, and they still deserve a place in your bathroom today. Oats promote healing and reduce inflammation, making them a great choice for sensitive skin.

You can use ground oats as a gentle, soothing body scrub, or as an everyday face exfoliator. (Just whiz rolled oats in a food processor to make a gritty flour.) For mature or sensitive skin, make a paste of ground oats and milk. Smooth over damp skin, let dry for 10 minutes, then rinse with warm water.

Cornmeal

Cornmeal is an inexpensive and effective exfoliant. Mixed with a little honey, it’s a simple body scrub. Many commercial body scrubs contain salt, which is much too harsh for most skin. Cornmeal is soft enough to not damage skin, but still get the job done.

Baking Soda

Add a pinch of Baking Soda to the lather from your cleansing bar to turn it into an exfoliating wash. Rinse well and be sure to follow with a gentle moisturizer.

Raw Honey

If you can only put one food in your bathroom, choose raw honey. Honey can be used to wash your face (yes, really!). It fights breakouts while moisturizing and healing skin, making it the perfect multitasking food for your bathroom. You can also use raw honey to heal cuts and scrapes, fight minor fungal and bacterial infections and much more.

Cinnamon

Cinnamon has antifungal, antiparasitic, and antibacterial properties. Consider keeping a little shaker of ground cinnamon handy, and sprinkle a little over your toothbrush each day to harness the power of cinnamon to fight oral bacteria (goodbye, morning breath!).

Sea Salt

While salt isn’t great for scrubbing your skin, it makes an excellent addition to bathwater. A salt bath helps detoxify, re-mineralize the body, and increase circulation, all while contributing to lowered stress levels. Not a bad way to improve your health! Use a mineral-rich natural salt (like dead sea salt or real salt) for best results.

Foodie Friday: Strawberry Oat Bars (Recipe)

#FoodieFriday- Strawberry Oat Bars Recipe from Beeyoutiful.com

Strawberry season is in full swing, and that means it’s time for fruit-laden baked goods to grace our tables. Make this recipe for Strawberry Oat Bars and see if you agree! If you’re feeling adventuresome, try substituting a different fresh berry or fruit and let us know how it comes out. #FoodieFriday- Strawberry Oat Bars Recipe from Beeyoutiful.com

Strawberry Oat Bars

Crust and topping:

Filling:

Preheat oven to 325 degrees. Line an 8×8 pan with aluminum foil for easy cleanup.

To make the strawberry filling, combine the strawberries, maple syrup, and rapadura sugar in a small saucepan over medium heat. Bring to a boil, stirring occasionally.#FoodieFriday: Strawberry Oat Bars recipe from Beeyoutiful.com

In a separate bowl, whisk the arrowroot and water together until the mixture resembles milk and pour into the hot strawberry mixture.

If you want your filling to be on the thick side, continue to simmer for about a minute (but no longer, or it will break down the arrowroot and actually make the mixture thinner). Remove from heat.

In a separate bowl, mix together the flour, oatscoconut, salt, almondsrapadura sugar, and cinnamon.

Pour in the melted butter and stir until well combined. Press 1/2 of the oat mixture into the bottom of the 8×8 pan. Spread the strawberry filling on top. Take the remaining oat mixture and crumble it on top of the strawberry filling.

Bake for 25-30 minutes until the topping is golden brown. Let cool completely before cutting into squares.

Foodie Friday: Lebanese Lentil Pilaf with Aromatic Spices

#FoodieFriday: Lebanese Lentil Pilaf from Beeyoutiful.com

Try this simple recipe for a delicious and richly-scented dinner, reminiscent of your favorite Middle Eastern cuisine. Serve alongside fresh raw vegetables and yogurt for a nutritional and probiotic boost!

Lebanese Lentil Pilaf from Beeyoutiful.com

Lebanese Lentil Pilaf

  • 1 Tbsp lemon juice
  • 3/4 cup dried lentils, rinsed and picked over
  • 2 Tbsp coconut oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 3/4 tsp ground cinnamon powder
  • 1/2 tsp ground allspice
  • 1 qt of bone broth or chicken stock
  • 3/4 cup organic long grain brown rice
  • 3 tomatoes, quartered lengthwise
  • 1 cucumber, peeled, cut into rounds
  • plain yogurt
  • chopped fresh mint

Soak lentils in warm water with 1 tablespoon of lemon juice for several hours. Drain and rinse.

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add onion, garlic, and spices. Sauté until onion softens, about 4 minutes.

Add broth, soaked lentils, and rice. Bring to boil. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes.

Season pilaf to taste with salt and pepper. Transfer to plates. Serve topped with tomatoes, cucumbers, yogurt and mint.

Foodie Friday: Sweet Treat Snack Ball Recipes

Just in time for your weekend, here are two nutrient-dense sweet treats loaded with healthy fats to fuel your body and mind! These two healthy snack recipes are a hit with kids and adults alike, and easy to make as a quick dessert for drop-in guests.

If you choose allergen-free chocolate chips, the Almond Snack Balls can be gluten free and grain free, appropriate for paleo diets.

Foodie Friday: Sweet Treat Almond Snack Ball Recipes from Beeyoutiful.com

Almond Snack Balls

1½ cups almond butter
½ cup Organic Raw Cacao Powder
¼ cup raw honey or maple syrup
½ cup chocolate chips
¼ tsp sea salt
½ cup Organic Raw Unsweetened Shredded Coconut

Mix together first 5 ingredients. Use a spoon or small scoop to mold mixture into small balls. Roll balls in shredded coconut, then chill to set. Store in airtight container. Makes about 24 balls.

Foodie Friday: Sweet Treat Coconut Snack Ball Recipes from Beeyoutiful.com


Coconut Snack Balls

½ cup Organic Raw Cacao Powder
1½ cups Organic Raw Unsweetened Shredded Coconut
1½ cups Organic Rolled Oats
¾ cup coconut oil (use solid unmelted oil at room temperature)
½ to ¾ cup raw honey or maple syrup, to desired sweetness

Combine dry ingredients and mix well. Add coconut oil and honey, and stir to combine. Use a spoon or small scoop to mold into small balls. Place in a dish and freeze for minimum 30 minutes. These are best when kept chilled.Store in airtight container. Makes about 24 balls.

Your friends are certain to ask you for these recipes, so be sure to pin them for easy access later!

 

A Nourishing Holiday Feast

A Nourishing Holiday Feast

by Bronwyn Deiter

The scent of a Christmas ham and candied sweet potatoes, or Grandma’s pumpkin pie: ah, who doesn’t love a great holiday feast? Yet if you’ve revamped your diet around whole, nutrient-dense foods, you may think of the holidays with angst. How will you survive the feasting and social etiquette while navigating your own nutritional preferences or allergens? Take heart, because we have some tips which should keep you jolly!

Take a Dish (or Three)

If you are lucky enough to be invited to feast with friends or family, graciously offer to help out the hostess by bringing some sides and dessert. Offer to make whole-food versions of the usual (often refined) holiday fare. This way, you’ll be sure to have some foods with which to fill your plate. A crockpot is a great way to take hot sides, and a homemade pie will forever endear you to your hosts.

If you have specific allergens which you avoid, such as gluten, dairy, or sugar, remember to bring substitutes for those parts of the meal, or assure your hostess beforehand that you prefer to go without. Be specific with her about what you can and can’t have, but by offering to do the extra work in bringing a gluten-free pie or gravy, dairy-free mashed potatoes, or honey-sweetened cranberry sauce, you’ll enjoy the meal more and put yourself in the running for a repeat invitation next year.

Host

There’s no better way to control the food choices than simply making it all yourself. Gourmet cooks know that whole, fresh food is the best food, so your guests should be just as delighted with the meal as you are.

DeathtoStock_Cozy1The Main Course

Traditionally, the star of the table is a golden turkey, glazed ham, or tender prime rib roast. If sourced from farms which follow natural methods of animal husbandry where the animal is uncaged and grass fed, then turkey, ham, and beef are excellent, nourishing centers to the meal. Contact your local chapter leader of the Weston A. Price Foundation (WAPF) for referrals to local farms which offer animals raised in this manner.

In many parts of the country, cage-free grass fed turkeys go for $4-$6 a pound, so a hefty gobbler could set you back $100 or so. But before you decide to simply turn vegetarian, consider that one bird will supply excellent protein in many meals beyond the holiday table: turkey meat not eaten immediately can be frozen and later used in soups and casseroles. The carcass itself can be stewed for many quarts of excellent, gelatin-rich broth. Just remember that most farm-fresh turkeys must be reserved months in advance of the holiday.

Roasted Pastured Turkey

  • Set oven to 425, with rack at lowest level.
  • Rinse fresh or thawed turkey in a large sink, and remove head at base of neck, and feet if still attached. (Save these parts for stewing later with the carcass for bone broth.) Pat turkey dry with paper towels, and place breast upward into a large roasting pan with a rack.
  • Spread ½ cup softened grassfed butter over the skin of the turkey, and sprinkle evenly with 2 Tb organic poultry seasoning (with sage), 1 tsp crushed rosemary, and 1 tsp coarse sea salt. Next, insert 1 TB of coarse sea salt and 2 TB of natural poultry seasoning into the cavity of the bird, coating the interior as best you can.
  • Place bird into preheated oven, and check after 30 minutes for browned skin. Once golden brown, reduce heat to 350 and tent with aluminum foil to prevent further browning.
  • The total length of time for roasting your bird depends upon the total weight: check a turkey roasting chart, but assume about 20 minutes for each pound of weight. It will be finished when a thermometer inserted into the thickest part of the breast meat, not touching bone, registers at 165 degrees.
  • Once roasting is completed, remove from oven and allow to rest for 10 minutes before carving. During this time, the gravy may be made from the drippings in the roasting pan.

Gluten-Free Pastured Turkey Gravy

  • If giblets have been included with your turkey, simmer them over low heat with 1 cup water for 30 minutes. Retain the flavorful water, allowing it to cool. (The giblets may be discarded, or reserved for later broth-making.)
  • When the turkey has been removed from the oven, ladle the drippings from the bottom of the pan into the saucepan with the giblet broth.
  • In a glass jar with tight fitting lid, combine 1 cup of poultry broth and 1/4 cup potato flour. Secure lid and shake vigorously until smooth.
  • Add potato flour slurry to the drippings mixture on the stove, whisking over medium heat until large bubbles form. The gravy should thicken after about 1 minute of simmering, but if not, add another cup of broth/potato flour mixture and simmer again. Check for seasoning, adding sea salt as needed.

Nourishing Side Dishes

Your meal becomes a feast through a dazzling display of delectable side dishes. Nutrient rich ingredients like fresh vegetables, bone broth, mineral salt, grassfed butter, pungent herbs, and essential oils amp up the flavors as well as nourish body and soul.

Garlic Mashed Red Potatoes

Wash and remove large eyes from 3 lbs of red potatoes. Cover with water in a large pot, add 6 peeled cloves of garlic, and bring to a boil. When fork-soft, about 20 minutes, drain off water, and mash with a potato masher. Add 1 stick of grassfed butter, 4 oz. of cream cheese, 2 TB minced fresh chives, and about 1 tsp salt. Cover pot for 1 minute to allow butter and cream cheese to soften. Whip with electric beaters until smooth. Taste and adjust seasoning as needed. This is an excellent dish to make early in the day and keep warm in a crockpot.

Roasted Brussels Sprouts with Elderberry Glaze

Heat oven to 450. Rinse and trim 1 pound fresh Brussels sprouts. Place on a large baking tray lined with baking paper. Toss in about 3 TB melted coconut oil, and sprinkle with sea salt. Roast in hot oven until edges brown, about 25 minutes, stirring occasionally. Centers should be fork tender. When finished, remove from oven, and toss in 3 Tb elderberry syrup or other dark jam or preserve. Return to oven to 3 minutes to glaze. Serve hot.

Sweet Potato Casserole with Candied Pecans

This is an excellent dish to make a day in advance, and then reheat (in a separate oven from the turkey). Rinse and trim 3 lbs of sweet potatoes. Place on foil (for easy cleanup) in a glass roasting pan and bake at 400 until soft, about 1 hour. Remove from oven; allow to cool a bit before removing skins. Place peeled pulp in food processor in batches and purée until smooth. Transfer into a large mixing bowl and add ½ cup raw honey, ½ cup organic coconut oil, and 1 tsp sea salt. Using a hand mixer, blend until smooth. Spread into a 9X13 glass baking pan which has been greased with coconut oil. In a saucepan over medium heat, melt 2 Tb coconut oil, 1 tsp sea salt, and ¼ cup raw honey. When it begins to bubble, add 1 cup whole pecans, and saute the nuts in the syrup for 2 minutes. Remove from heat, and using a fork, transfer the candied nuts as a garnish for the top of the sweet potato casserole.

Wild Rice Stuffing

True wild rice is black and is not a rice at all but rather the seed of marsh grass native to North America. It is often mixed with true rice grains for “wild rice mix” but can also be found alone. Although often more expensive than true rice, wild rice expands three to four times its original size when it is cooked, so one pound of wild rice is enough to provide up to thirty-five servings.
In this grain-free stuffing, wild rice takes center stage: enjoy its pungent, slightly smoky flavor alongside the earthy flavors of mushroom and celery and sweetness of onion and dried cranberries.

1 cup wild rice
soaking water
2 cups water
2 cups poultry bone broth
1 tsp sea salt
2 TB organic poultry seasoning which includes sage
1 TB organic dried parsley
1 large sweet onion, chopped into small pieces
3 large stalks celery, chopped into ½ inch pieces
1 cup (divided) grassfed butter
8oz crimini mushrooms, cleaned and halved
½ cup dried cranberries
In a large kettle, cover wild rice with 3 inches of water and allow to soak overnight. In the morning, pour off soaking water and add 2 cups fresh water, 2 cups bone broth, and 1 tsp sea salt. Bring to a boil over high heat, then reduce heat, cover pan, and simmer for about 45 minutes, or until tender and liquid is absorbed. In the meantime, sauté the onion, celery and ¼ cup butter in a large skillet over medium heat until edges begin to brown, about 10 minutes. Remove to a covered dish. Without cleaning the skillet, add the other ¼ cup butter and sauté the mushrooms, also until just caramelized.
When wild rice has finished cooking, add onions, celery, and mushrooms, stirring gently to combine. Add additional ½ cup butter to skillet, melt over medium heat, scraping pan until it releases vegetable fragments. If butter is unsalted, add about 1 tsp sea salt, then pour over stuffing in kettle. Stir in dried cranberries. Serve hot, in either a dish or inside a display turkey.

Pumpkin Pie with Cassia Whipped Cream (Grain, Gluten, and Refined Sugar Free)

Preheat oven to 425. Prepare crust, then prepare filling.

Crust
Blend together:
1 packed cup blanched almond flour
1 Tb coconut flour
½ tsp salt
½ tsp cinnamon

Add:
2 Tb soft butter
1 tsp vanilla
1 small egg
1/8-1/4 cup honey

Blend just till smooth. Press into a greased pie plate, using plastic wrap to help spread crust smoothly on bottom and sides. Peel plastic wrap out and set aside crust.

Filling
2 cups of pumpkin pulp purée from a sugar pumpkin*
1½ cups organic heavy whipping cream

¾ cup raw honey
1 dropperful of Vanilla Stevia
½ teaspoon salt
2 eggs plus the yolk of a third egg (or 2 duck eggs)
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
4 drops lemon essential oil

Mix honey, stevia, salt, spices, and lemon oil in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée and cream. Whisk until well incorporated.

Pour into prepared crust and bake at 425°F for 15 minutes. After 15 minutes, reduce the temperature to 350°F. Bake 40-50 minutes longer, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. The pumpkin pie will come out of the oven all puffed up and will deflate as it cools. The pie may be made the day before and kept in the refrigerator until serving with whipped cream.

Cassia Whipped Cream
Empty 1 pint of heavy whipping cream into a small metal bowl which has been placed in the refrigerator for 15 minutes. Whip with beaters. When peaks have just begun to form, add 5 drops of Cassia essential oil. Keep refrigerated until serving.

*To make pumpkin purée: cut small/medium sugar pumpkin in half, then scrape out and discard the insides. Lay the cut sides down on a rimmed baking sheet lined with baking paper. Bake at 350°F until fork tender, about 60-90 minutes. Remove from oven, let cool. Scoop out the pulp and purée in a food processor.

Poultry Bone Broth

After the feasting is over, take a few minutes to get a batch of bone broth simmering. Bone broth is rich in gelatin and minerals.

Remove all desired meat from turkey carcass; set aside for later meals. If it is a large bird, you will need to break the carcass in half and do two batches. Place half of the carcass into a large crockpot, and cover with filtered water. Cut an organic lemon in half, squeeze juice into the pot, and place both halves in the pot (rind and all).

Turn crockpot to high; after an hour, reduce to low setting. Simmer broth for 24-48 hours, then strain the broth into glass jars, leaving at least 1.5 inches of space at the top. Top with lids and refrigerate jars of broth, then move to freezer. (I have found that canning jars tend to break in the freezer, but glass jars from prepared foods such as pickles or marinara do not.) To use, thaw broth in refrigerator for 1 day before using.

 

Bronwyn Deiter is a happy wife to Heiko, and home schooling mother of their six children. In her spare time (bwahahaha!) she is a wellness coach and shares her passion for healthy living on her blog: cleangreenstart.com.

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