Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

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INGREDIENTS:

  • 2 cups cauliflower florets.
  • 2 cups Yukon potatoes medium diced.
  • ¼ cup Greek yogurt, unsweetened.
  • 1 tablespoon coconut butter.
  • Salt and Pepper to taste.
INSTRUCTIONS:
  1. Steam or boil potatoes and cauliflower until soft. Strain water if necessary.
  2. Add all ingredients to a mixer and mix until you have a smooth potato consistency.
  3. Season with salt and pepper.
Gluten Free Stuffing

Gluten Free Stuffing

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INGREDIENTS:

  • ¼ cup yellow onion diced.
  • ¼ cup celery diced.
  • ¼ cup carrots diced.
  • ¼ cup mushrooms chopped.
  • 2 cups whole grain gluten free bread, diced.
  • 3 fl oz chicken broth low sodium, organic. Or homemade.
  • 1 T herb mixture see below.
  • Salt and Pepper to taste.
Herb Mixture:
  • 1 T thyme chopped.
  • 1 T rosemary chopped.
  • 1 T sage chopped.
  • 1 tsp garlic chopped.
  • 1 tsp lemon zest.
  • 1 tsp orange zest.
  • 1 T grapeseed oil.
INSTRUCTIONS:
  1. Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients.
  2. Cook until soft, then move to a mixing bowl.
  3. Add the remaining ingredients to the cooked vegetables in mixing bowl and mix thoroughly.
  4. Transfer the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.
  5. Herb Mixture: chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.

 

Purple Sweet Potato Puree

Purple Sweet Potato Puree

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INGREDIENTS:

2 cups Okinawan (purple) sweet potato, medium diced.
¼ cup Greek yogurt, unsweetened.
2 tablespoons coconut butter.
Salt and Pepper to taste.

INSTRUCTIONS:

Peel the sweet potatoes, dice into medium size pieces and steam until soft. Using a mixer add sweet potato, butter, and yogurt, then mix. Add salt and pepper. Mix until smooth. Serve hot.

Low-Sugar Cranberry Sauce

Low-Sugar Cranberry Sauce

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INGREDIENTS:

  • 1 ½ c. cranberries frozen.
  • 2 c. apples small diced.
  • ½ c. oranges cut and segmented.
  • 2 c. raspberries.
  • ¼ c. maple syrup.
  • ¼ c. Truvia.
  • 2 Tbsp. lemon juice.
  • 1 Tbsp. coconut butter.
INSTRUCTIONS:
  1. Add everything but the butter to a sauté pan and cook until most of the liquid has reduced.
  2. Take off the heat and stir in the butter. Serve hot.
Roasted Turkey Breast with Lemon Rosemary Gravy.

Roasted Turkey with Lemon Rosemary Gravy

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INGREDIENTS:
For the Turkey:
  • 3 ¾ pound turkey breast.
  • 2 T grapeseed oil.
  • 2 cups celery.
  • 2 cups onion.
  • 2 cups carrots.
  • 3 T Herb mixture see below.
  • Salt and Pepper to taste.
Herb Mixture:
  • 1 T thyme chopped.
  • 1 T rosemary chopped.
  • 1 T sage chopped.
  • 1 tsp garlic chopped.
  • 1 tsp lemon zest.
  • 1 tsp orange zest.
  • 1 T grapeseed oil.
For the Gravy:
  • 3 c. turkey broth.
  • 1/4 c. onion diced.
  • 1/4 c. carrot diced.
  • 1/4 c. celery diced.
  • 1 tsp. rosemary chopped.
  • 2 garlic cloves chopped.
  • 2 tsp. lemon juice.
  • 2 tsp sherry vinegar.
  • 2 T. cornstarch +2 T. water to make a cornstarch slurry.
INSTRUCTIONS:
For the Turkey:
  1. Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees.
  2. In a roasting pan add the carrots, celery and onion to the bottom of the pan; add the turkey on top of the vegetables.
  3. Cover pan with foil and roast turkey for 1 ½ – 2 hours or until the internal temp is 180 degrees. 10 minutes before the turkey is done rub the turkey with the herb mixture and bake.
  4. Let rest for 10 minutes before you carve it.
Herb Mixture:
  1. Chop all the herbs. Using a mixing bowl add the herb mixture. Then stir.
For the Gravy:
  1. In a pot, heat liquid to a simmer. Add the remainder of the ingredients except for the cornstarch slurry. Simmer for 10 minutes on low heat, just long enough to cook the vegetables but not reduce the liquid.
  2. Make the cornstarch slurry by mixing the cornstarch and 2 T. of water together, then whisk into the gravy to thicken.
  3. Blend the gravy. Serve hot.

Vegan Turmeric Quinoa Power Bowl

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Ingredients:

  • 7 small yellow potatoes.
  • 15 oz chickpeas.
  • 2 tsp turmeric.
  • 1 tsp paprika.
  • 1 Tbsp coconut oil.
  • 1/4 cup quinoa.
  • Salt/pepper.
  • 2 kale leaves.
  • 1/2 Tbsp olive oil, extra-virgin.
  • 1 avocado.

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
Té de Cúrcuma (Golden Milk)

Golden Milk

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Ingredients:

  • 2 cups milk of choice such as almond, pecan, coconut. Unsweetened.
  • 1 tsp turmeric
  • ½ tsp cinnamon powder
  • pinch of ground black pepper
  • tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
  • pinch of cayenne pepper (optional)
  • 1 tsp raw honey or maple syrup or to taste (optional)

Instructions:

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
  3. Drink immediately.
Muffins de Cúrcuma

Turmeric Muffins

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INGREDIENTS:

  • 6 large eggs.
  • ½ cup unsweetened coconut milk.
  • ⅓ cup maple syrup.
  • 1 t vanilla extract.
  • ¾ cup + 2 T coconut flour.
  • ½ t baking soda.
  • 2 t turmeric.
  • ½ t ginger powder.
  • Pinch of salt and pepper.

INSTRUCTIONS:

  • Preheat oven to 350°F. Prepare a muffin tin with 8 muffin liners.
  • In a large mixing bowl, add eggs, milk, maple syrup, and vanilla extract. Mix until it’s well-combined and the eggs begin to bubble.
  • In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, pepper, and salt.
  • Slowly stir the dry ingredients into the wet ones, until the batter is smooth and thick.
  • Transfer the batter to a prepared muffin tin, dividing the batter evenly.
  • Bake for 25 minutes, until slightly browned around the edges.
  • Remove muffins from the oven, and transfer to a wire rack to cool.
Quinoa con Cúrcuma

Lemon Turmeric Quinoa

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INGREDIENTS:

  • 3 cups cooked quinoa from 1 cup uncooked
  • 1 teaspoon coconut oil
  • Juice and zest of 1/2 a lemon about 1 tablespoon juice, 1 teaspoon zest
  • 1 1/2 teaspoons turmeric powder
  • 1/4 – 1/2 teaspoon salt
  • optional add-ins: chopped green onions thai basil, ground black pepper, cashews, etc.

INSTRUCTIONS:

  1. Cook quinoa until light and fluffy, about 10 – 15 minutes.
  2. Allow the quinoa to cool until it’s warm to the touch, then stir in the remaining ingredients. Taste and adjust salt as needed.
  3. If using, stir in add-ins and serve with your favorite dish!*
Hummus de Cúrcuma

Turmeric Hummus

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INGREDIENTS

  • 15.5 ounce (440g) can of chickpeas, drained with liquid reserved*
  • 3 tablespoons olive oil
  • 2 tablespoons reserved liquid from chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic

INSTRUCTIONS

  1. Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
  2. Serve with your favorite vegetables and crackers!