Cool 2 minutes on pan, remove to wire rack.
How to Roast a Turkey, whfoods.com
- Remove organs from inside turkey if present.
- Rinse turkey well inside and out. Pat dry. (If
you had to buy a frozen turkey, make sure it is completely thawed.)
- Preheat your oven to 350 degrees F and put the
oven rack on the bottom shelf.
- Cut about 48 inches of heavy kitchen twine. Truss
the turkey by first binding the legs together with the center of the
length of twine. Run the twine along the sides of the turkey toward the
neck tightly holding the wings to its sides with the twine. Cross the
twine around the neck end of the bird and back to the legs. Loop around
legs and tie a knot.
- Rub the turkey with a little salt and pepper.
- Place turkey breast side down on a flat or
V-shaped rack in roasting pan. Make
sure you use a rack inside the roasting pan. Otherwise the skin may stick
to the pan and tear.
- Add a cup of organic chicken broth to the bottom
of the pan.
- Roast breast side down, basting about every 30
minutes with the pan juices for
about 2½ hours for a 12-15 lb turkey.
- Bring turkey to the top of the stove, turn it to
its back and remove the trussing twine. This will now allow the inside of
the legs to brown along with the rest of the turkey. Baste again, and
return to the oven. But first, check the breast for doneness by inserting
an instant reading thermometer at the thickest part of the breast toward
the neck. This will give you an idea how much longer the turkey will need
to cook. It should read about 125F (52C) at this point.
- When the thermometer reads between 165F and 170F
(74-77C) in the thickest part of the thigh the turkey is perfectly done.
Check the thighs for doneness. Remove your turkey to a platter, but don't
carve it for at least 20 minutes.
Cranberry
Sauce, DrAxe.com
2 cups fresh cranberries
1/2 cup organic apple juice
1/2 cup raw honey
1 tsp orange rind
1/2 cup pecans or walnuts,
finely chopped
Simmer ingredients 5 minutes
until most berries pop. Remove from heat.
Stir in nuts and orange rind.
Cool to room temp.
Refrigerate
Northwoods Broccoli Salad, Dr. Mercola
Mix:
2 heads broccoli, chopped
1/2 small red onion, minced
2 Tbs dried cranberries,
minced
Crumble over top:
6 strips bacon, cooked and
chopped
Mix dressing and pour over
top and mix in:
1/2 cup mayonnaise (homemade
or Hain Safflower Mayo or WildernessFamilyNaturals.com Mayo
1/4 cup plain organic yogurt
1/4 cup chopped walnuts
Cinnamon Butternut Squash, by Rebecca Katz Cancer
Fighting Kitchen
1 butternut squash, peeled
and cut into 1-inch cubes
2 Tbs extra-virgin olive oil
1/4 tsp ground cinnamon
1/4 tsp ground ginger, or 1
tsp fresh ginger
Real Salt
Preheat the oven to 400
degrees and line a baking sheet with parchment paper.
Toss the squash with the
olive oil, cinnamon, ginger, and 1/4 tsp salt until the squash is well coated,
then spread it in a single layer on the prepared pan.
Roast for 25 - 30 minutes,
until soft and tender.
(Optional, transfer to food
processor, add 1/4 tsp maple syrup, 1/8 tsp nutmeg, and a pinch of salt, and
process until smooth and creamy.)
Variation: Instead of butternut squash, replace with 3
carrots and 3 parsnips, chopped into 1 inch pieces.
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|
Kalamata Tapenade
- 1
cup Kalamata olives
- 3
Tbs olive oil
- 1
clove garlic
- 1
Tbs fresh lemon juice
- 1/4
tsp pepper
- 1/4
tsp thyme
- 1
tsp basil
Blend in food processor.
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|
Frozen Cherry Berry
Dessert
Frozen tart cherries
Frozen blueberries
Coconut milk
Slivered almonds
Ground seeds: flax, pumpkin,
sunflower
Coconut flakes
Let sit about 15 minutes
before eating
Paleo Breakfast Bread, http://www.elanaspantry.com
- ½
cup creamy almond butter
- 2
eggs
- 2
Tbs raw honey
- 1
tsp vanilla
- ¼
tsp liquid stevia
- ¼
tsp Real Salt
- ¼
tsp baking soda
- 1
Tbs cinnamon
- In
a large bowl, mix almond butter until creamy
- Mix
in eggs, honey, vanilla and stevia
- Add
salt, baking soda and cinnamon
- Mix
well with hand blender until all ingredients are combined
- Transfer
batter into a well greased 8x8 pyrex dish
- Bake
at 325° for 12 to 15 minutes
Cranberry
Quick Bread, revised from
http://ladenette.com/
- 1/2
c coarsely chopped walnuts
- 2
C almond flour
- 1
Tbs. SweetLeaf Liquid Stevia
- 1/2
tsp baking soda
- 3/4
C coconut milk + 1tsp apple cider vinegar
- 4
Tbsp coconut oil
- 2
eggs
- 1
tsp vanilla
- 1
C dried cranberries
- 2
Tbsp chopped walnuts for topping
Preheat oven to 350.
Grease loaf pan, line with parchment paper.
Combine almond flour, stevia
and baking soda blend with a fork.
In a separate bowl, whisk
together coconut milk, coconut oil, eggs and vanilla.
Add to the dry
ingredients. Blend just until moistened.
Fold in the cranberries and
walnuts.
Pour into prepared pan.
Smooth the top using an oiled rubber spatula. Sprinkle top with chopped
walnuts. Press slightly into the batter. Bake for 45 min.
Cool 10 minutes in the pan. Turn out onto a wire rack an cool completely.
Chocolate Chip Cookies
1/2 cup melted butter
1/2 Tbs Vanilla
4 eggs plus 1 additional yolk
1/4 tsp Real Salt
1 cup coconut flour
1/4 c raw honey
1/4 tsp Liquid Stevia
3/4 c organic chocolate chips
Preheat oven to 375.
Mix dry.
Whisk wet ingredients in a separate
bowl
Add wet to dry.
Stir in chocolate chips
Roll into balls and press
flat (they won't spread when baking)
Bake on parchment paper-lined
cookie sheet.
9 Minutes, flip and bake 3
minutes more until lightly browned.
36 small cookies, 4g net carb
per cookie
Gingersnaps
2 c almond flour
2 Tbs Arrowroot Powder
1/2 tsp Real Salt
1/4 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
4 Tbs palm oil or coconut oil
or butter
2 Tbs raw honey
1 Tbs vanilla
In a large bowl combine
almond flour, arrowroot, salt, baking soda, ginger and cinnamon
In a smaller bowl, combine
palm oil/coconut oil, honey and vanilla
Stir wet ingredients into dry
Scoop 1 tablespoon of dough,
and roll into a ball
Briefly dip ball into a small
bowl of water
Place ball on parchment lined
baking sheet
Flatten ball with palm of
your hand
Bake at 350° for 7-8 minutes
Cool and serve
Makes 20 cookies
Raw Apple Tart
Crust
2 1/2 cups walnuts
1 1/2 cups dates
In a food processor or
blender mix well and press into 9 inch pie pan. Refrigerate.
Filling
3 apples
1 lemon squeezed into 2 cup
water
1/4 tsp cinnamon
1/8 tsp ground cloves
2 Tbs honey
1/2 cup Apple Juice
1/4 c raisins
Chop or slice apples thin and
place into lemon water for 3 minutes. Drain.
Spread evenly over cooled
crust
Mix remaining ingredients and
spoon over apples.
Chocolate Almond Butter
1 Jar Raw Almond Butter
3 Tbs Raw Cocoa
1 Tbs Mac Nut Oil or Coconut
Oil
1 tsp liquid stevia
Mix in a blender.
Great for apple slice dip.
Pumpkin Cheesecake
Crust
1 3/4 cups almond meal
1 Tbs raw honey
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup melted butter
Mix and press on bottom of
springform pan (can use cut parchment paper on bottom) Wrap the bottom and
sides of the pan in heavy-duty foil, to protect from leaks.
Filling
1 can organic pumpkin
1/4 cup honey
3 eggs plus 1 yolk
8 oz packages cream cheese at
room temperature
2 1/2 tsp cinnamon
1 tsp nutmeg
3/4 tsp ginger
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp Real Salt
1 Tbs vanilla
1/2 cup heavy cream
Directions
Heat oven to 375 F.
Combine ingredients for crust, and press into the bottom of a springform pan.
Bake for 5 - 8 minutes.
Beat cream cheese until fluffy, scraping the sides of the bowl frequently.
Add spices and honey.
Beat again, scrape again.
Add pumpkin and vanilla.
Beat well, scrape.
Add eggs one at a time,
beating well each time.
Pour mixture into the pan
over the crust.
Bake 1 hour at 350
Remove, let sit at room temp
15 minutes
Cover and Refrigerate 3-4
hours
**************************************
These recipes are from Nourishing
Traditions by Sally Fallon with Mary G. Enig, Ph.D.
Crispy Nuts
Seeds, grains and nuts are
soaked, sprouted, fermented or naturally leavened in order to neutralize
naturally occurring antinutrients in these foods, such as phytic acid, enzyme inhibitors, tannins and complex
carbohydrates. Nuts are easier to digest, and their nutrients more readily
available, if they are first soaked in salt water
overnight, and then dried in a warm oven or dehydrator. Salt in the soaking
water activates enzymes that neutralize enzyme inhibitors.
Crispy Almonds
4 cups raw almonds
1 tablespoon sea salt
filtered water
Mix almonds with salt and enough water to cover. Leave in a warm place for at
least 7 hours or overnight. Drain in a colander. Spread on a baking sheet
and place in a warm oven (no more than 150 degrees) for 12 to 24 hours,
stirring occasionally, until completely dry and crisp. Or you may use a
dehydrator. Store in airtight container.
Crispy Walnuts or Pecans
4 cups raw pecan or walnut halves
2 teaspoons sea salt
filtered water
Follow the same instructions above.
Note: Almonds need a lot longer in the dehydrator - closer to 24
hours. Walnuts and pecans usually take between 16-20 hours.
Crispy Pumpkin Seeds
4 cups raw, hulled pumpkin seeds (pepitas)
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water
Dissolve salt in water and add pumpkin seeds
and optional cayenne. Leave in a warm place for at least seven hours or
overnight. Drain in a colander and spread on a stainless steel baking sheet or
a non-stick dryer tray if using a dehydrator. Place in a warm oven (no
more than 150 degrees) for about 12 hours or overnight turning occasionally,
until thoroughly dry and crisp. If using a dehydrator, you do not need to turn
them. Dehydrate for 12 hours or until crispy. Store in an airtight
container.
These recipes are from Nourishing
Traditions by Sally Fallon with Mary G. Enig, Ph.D.
*******************************************
Cocoa balls
1/2
cup each:
- Almonds
- Walnuts
- Pecan
nuts
- Hazel
nuts
- Pumpkin
seeds
- 3-6
dates
- 2-4
tablespoons virgin coconut oil
Optional: Unsweetened cocoa powder and/or
shredded coconut
Instructions:
·
Run
the nuts and pumpkin seeds in a food processor until ground into a fine flour.
·
Remove
the nut flour and grind the dates and shredded coconut in the food processor
until smooth.
·
Mix
these ingredients together with coffee and cocoa powder according to taste.
·
Finally,
add the coconut oil and mix it all together by hand. Roll the paste into small
balls and sprinkle them in shredded coconut. Refrigerate or freeze.
Variations
-pumpkin
pie (use canned pumpkin/apple pie spice/nutmeg + almond, dates)
-tiramisu (Dandyblend/full fat cream
cheese + cashew, dates)
-key lime (almond butter + lime zest + hazelnut + dates)
-carrot cake (shredded carrot, dates, almond, cloves, cinnamon)
5
Minute Raw Dark Chocolate Fudge Balls
1/4 c raw cashews (not soaked)
1/2 c medjool dates, pitted (6 medium medjool).
1 Tbsp Dark Cocoa Powder - 100% cocoa (Woodmans health food aisle or Hershey's
Dark)
- Grind cashews in food processor into a fine
powder. The finer the better.
- Add the pitted dates.
- Grind again.
- Add your 1 Tbsp Dark Cocoa
(or Cocoa).
- Grind again.
Roll into balls. Refrigerate
or freeze.
Almond Crackers
- 3 cups blanched almond flour
- 2 free range eggs
- 1 tsp. real salt
Mix all ingredients together
in a large bowl.
Roll out between two pieces of parchment paper.
Taking top layer of parchment off, with a pizza cutter slice the dough and make
little squares.
Bake on a cookie sheet for 15 or 20 minutes at 350.
Probiotic Ranch Dip
combine almond flour, salt, baking soda
and spices