At our clinic this year, we decided to make a collaboration of delicious holiday recipes for our nutrition patients. The recipes we chose are not only great tasting, but they are sure to keep the immune system in tip top shape, and keep your body slim and trim.
I have included a few of our favorites in the column today. Please remember that fresh and organic ingredients are always the best way to go whenever possible.
Curried Pumpkin Soup 2 cloves garlic, peeled 1 medium onion, peeled and quartered 1 to 2 Tbs. mustard seeds 2 stalks celery, cut into -2-inch lengths 3 large carrots, peeled and sliced -1/4 inch thick 2 to 4 Tbs. Coconut oil (must be organic) 1 ¾-lb. pumpkin, peeled, seeded, and cut into 1-inch cubes 3 cups chicken stock 1 bay leaf 2 teaspoons curry powder 1 teaspoons turmeric pinch of cayenne pepper 1½ tsp. salt ¼ cup shelled raw pumpkin seeds 2 Tbs. chopped parsley 1 Tbs. sour cream (optional)
Place garlic, onion, mustard seeds, celery and carrots in the coconut oil in a medium pot over medium heat and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, salt and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes. Add pumpkin seeds and parsley. Adjust seasonings, and stir in the sour cream, if desired. Mix all ingredients using small amounts of mustard and paprika to taste.
Mashed "Potatoes" 6 cups chopped cauliflower ¼ cup flax oil Herbamare all-purpose seasoning to taste
Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve with gluten free mushroom gravy. This is a much lower glycemic alternative to traditional mashed potatoes and they taste great!
Nutty Yams 5 to 6 yams ½ cup raw pecans ¼ to ½ cup organic heavy cream 2 Tbs organic maple syrup or raw honey pinch of salt, to taste
Steam yams in water, until soft. Peel skin off if conventional. If organic, leave skin on for more nutrients. Cut into thick pieces, and place in baking pan/dish. In medium saucepan, place pecans, heavy cream, organic maple syrup or raw honey and a pinch of salt. Stir over heat, bring to a boil and reduce heat to simmer, stirring constantly. Then remove from heat and pour over yams. Place in the oven at 325 degrees for around 20 minutes for the flavors to mix. Although traditionally used as a side dish, at our house this is a much anticipated Thanksgiving dessert!