Healthy Thanksgiving Recipes
No Basting, Roasted Turkey
This method requires no basting because the turkey roasts covered, sealing in juices for extremely tender meat. Savory herbs add a wonderful aroma and delicate flavor. For an especially juicy turkey, brine your bird before roasting.
- 12 to 14 lb organic or free-range turkey
- organic olive oil or butter
- Himalayan salt, to taste
- pepper to taste
- organic chicken broth (enough to cover bottom of pan 1/4" deep) (use organic if possible)
- 1 bay leaf
- 1/2 cup organic white wine
- pinch of aromatic herbs (thyme, rosemary or savory)
Preheat oven to 325 F.
Remove neck and giblets. Lightly coat the bird with fresh-squeezed orange juice. Rub olive oil or butter, salt and pepper underneath breast skin. Salt and pepper chest cavity.
If desired, use trussing string to tie turkey legs together and close cavity. Cover bottom of roasting pan with 1/4" of broth. Add 1 bay leaf, 1/2 cup white wine, and a pinch of aromatic herbs such as thyme, rosemary and savory. Place the bird breast-side up on a rack in a covered roasting pan. A covered roasting pan allows the turkey to self-baste, as does a cooking "tent" made from aluminum foil.
If you are using a meat thermometer (and you should!), place it into the thickest part of the thigh without touching the bone. The turkey will be done when the thermometer reaches about 175 to 180 F.
Without a thermometer, figure 15 minutes per pound. Start checking for doneness about an hour before the end of the recommended roasting time. A 12 to 14 pound turkey should be done in about 3 to 4 hours or when juices run clear when thigh is pierced.
Note: If you want to stuff your turkey, do so about 30 minutes before turkey is done, using previously baked dressing. Return turkey to oven. For a beautiful golden-brown turkey, remove lid and turn the heat to broil or high for the final 30 minutes.
Scoop out the stuffing as soon as the turkey is done. Let turkey rest 30 minutes before carving. Reserve drippings for gravy.
Old-Fashioned Candied Sweet Potatoes
- 4 lb sweet potatoes, peeled and cut into 1-inch pieces (organic)
- 5 TB butter (organic)
- 2/3 cup golden brown sugar, packed (organic)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- 1/2 tsp salt (Himalayan)
- 2 cups marshmallows*, cut into small cubes
- 1/2 cup pecans, chopped (organic)
Preheat oven to 375 F. Place potatoes in 13 x 9 x 2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil.
Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500 F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
*natural marshmallows available in some of the Whole Foods Stores.
Per Serving (273g-wt.): 420 calories (120 from fat), 13g total fat, 5g saturated fat, 8g dietary fiber, 6g protein, 75g carbohydrate, 20mg cholesterol, 240mg sodium
Wheat-free Pumpkin Pie
is a reminder of how us wheat-free folk make a wonderful and delicious
pumpkin pie that is wheat-free. Without wheat, it does NOT stimulate
appetite, does NOT send blood sugar sky-high, does NOT add to
arthritis/joint pain, acid reflux, irritable bowel symptoms, leg edema,
depression, moodiness, migraine headache, hypertension, dementia, heart
disease, or cancer. You can just have your nice big slice of pumpkin
pie, even with a big dollop of whipped cream . . . without worries!
Makes 8 servings
(We suggest using organic ingredients when available.)
1 1/4 cups ground walnuts (or pecans or almonds)
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1 large egg
4 ounces butter or coconut oil, melted
2 cups pumpkin puree
8 ounces cream cheese, softened
2 large eggs
1/2 cup coconut milk (canned variety)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
Sweetener equivalent to 1 cup sugar (e.g., 6 tablespoons Truvia)
Preheat oven to 350 degrees F.
In large bowl, mix together ground walnuts, flaxseed, cinnamon, and
cocoa powder. In small bowl, whisk eggs and add butter or coconut oil.
Pour liquid mix into dry mix and blend by hand thoroughly.
Grease a 9-inch pie pan with coconut oil or other oil. Transfer mix
to the pie pan and spread evenly along bottom and up sides. If mixture
is too thin, place in refrigerator for several minutes to thicken. For
ease of spreading, use a large metal spoon heated under running hot
water. Set aside.
In another large bowl, combine pumpkin, cream cheese, eggs, coconut
milk, and vanilla extract and mix thoroughly by hand. Add cinnamon,
nutmeg, ginger, and sweetener and continue to blend by hand.
Pour pumpkin mix into pie crust. Bake in oven for 40 minutes or until
toothpick or knife withdraws nearly dry. Optionally, sprinkle
additional nutmeg and/or cinnamon, top with whipped cream or whipped