· THE TURKEY-
Turkeys don't have any bread or pasta in them but not all turkeys are
created equal. Some turkeys are injected with flavorings/preservatives
containing gluten so make sure to read the label or contact the company
in advance.
· THE GRAVY- Make the gravy from turkey drippings using corn starch or gluten-free flour as the thickener.
· THE STUFFING-
The core ingredient in stuffing is dried bread, so this will need some
gluten free modifications. Purchase a gluten-free mix from a local
gluten free bakery such as Apple Gluten Free Kitchen. Check for gluten
in the stuffing's sausage and get gluten-free turkey stock: Kitchen
Basic Gluten Free Turkey Stock is available at Jewel stores.
· THE CRANBERRY SAUCE-
Instead of using a sugar-filled, preservative-full fruit sauce that
comes from a can, make homemade raw cranberry sauce to ensure no
contaminants!
· THE SIDES-
The more fresh, colorful veggies the better! A green bean casserole
contains soup (not gluten-free) and onion toppings. To make gluten-free,
substitute crumbled "funions" for the onion topping, and purchase a
gluten-free soup from a local food store. In the Chicagoland area,
Fruitful Yield stores will have a complete green bean casserole mix! If
serving bread/rolls, gluten-free options are available at practically
any store.
· THE PUMPKIN PIE-
Pie crust is not gluten-free, so modifications are necessary. Use
crumbled gluten-free graham crackers (or gluten-free gingerbread
cookies) as a substitute in a pie crust recipe. Or, pre-made gluten-free
pie crusts are available at Whole Foods.
Homemade Raw Cranberry Sauce-In
a food processor, add 1 orange (remove peel and seeds), 1 lemon (remove
peel and seeds), 4 dates (pitted and chopped). Slowly add 2 cups fresh
cranberries and process until coarsely chopped. To make less tart, add more dates!
Butternut Squash- Ingredients:
1 butternut squash, 1 tbsp. coconut oil, 2 tbsp. cinnamon, 1/2 tsp. raw
honey. Cut squash in half lengthwise and remove seeds. Place one half
face down in a small glass baking dish with 1 inch of water. Microwave
on high for about 6 minutes, to slightly soften the squash. Remove and
cool. Remove outer skin of squash, and cut into 1 inch cubes. Add
coconut oil to a pan, heat on medium. Add squash, cinnamon, honey. Cook
until mostly soft and serve.
Thanksgiving Green Beans- Steam
1 lb. fresh green beans for about 8 minutes (about half-done).
Meanwhile, prepare ingredients for your skillet: 1 tbsp. coconut oil,
1/2 tsp. sea salt, 1/4 cup hazelnuts (finely chopped), zest of one
lemon, 2 tbsp. chopped rosemary. Add those ingredients to the skillet,
on medium heat for about 3 minutes. Add green beans, coat, and cook for
about 5 more minutes. Serve and enjoy!
Gluten Free Kale and Cranberries- Ingredients: 2 large bunches of kale, 1/4 c. pine nuts, 1/4 c. dried cranberries, 3 tbsp. olive oil. Steam
kale until bright green. Meanwhile, toast pine nuts until golden brown.
Allow both to cool, then mix together in a large serving bowl. Add
cranberries and olive oil, serve.
Pumpkin Pie- Filling
Ingredients: 1 can pumpkin puree (or 1 3/4 c. fresh home made pumpkin
puree), 2 eggs, 1/2 c. raw honey, 1/2 c. coconut milk, 2 tbsp cinnamon,
1/4 tsp. ground cloves, 1/4 tsp. fresh grated ginger. Crust
Ingredients: 1 c. pecans, 1/2 c. hazelnuts, 4 tbsp. coconut oil, pinch
of sea salt. Instructions:
Preheat oven to 350 F. Process nuts in food processor until flour like
consistency. In a bowl, mix nuts, salt, and coconut oil - then spread
the crust mixture into a pie pan and bake for 10 minutes. Mix all
filling ingredients in a bowl. Fill evenly into the baked crust and bake
additional 45 minutes.
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