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Natural Healing Cookbook.com » Healthy Recipes

Dr. Jo’s Gluten-Free Corn Bread Stuffing

by Dr Jo

Cornbread-Dressing

 

 

 

 

 

 

 

 

Mix the following ingredients in a large bowl

2 cups gluten-free cornbread crumbled

2 cups rice bread cut in cubes

Dash of black pepper

2 teaspoons *poultry seasoning

 

Sauté together in a little olive oil:

½ cup chopped celery

½ cup chopped onion

 

2/3 egg, slightly beaten

½ cup stock

 

Combine dry ingredients. Add sautéed vegetables, then stock and egg mixture. Mix until just until everything is evenly distributed. Cook in oiled casserole dish at 350 degrees F for 35 to 40 minutes.

 

If you want to stuff the turkey with this dressing, dry your bread cubes before mixing them into the other ingredients.

 

Wheat-free Corn Bread Dressing for a Crowd

6 cups gluten-free cornbread crumbled

6 cups rice bread cut in cubes

Dash of black pepper

6 teaspoons *poultry seasoning

 

Sauté together in a little olive oil:

1½ cup chopped celery

1½ cup chopped onion

 

2 eggs, slightly beaten

1½ cup stock

 

(I like to mix the eggs, stock and spices together before adding them to the bread and vegetable mixture.)

 

Combine dry ingredients. Add sautéed vegetables, then stock and egg mixture. Mix until just until everything is evenly distributed. Cook in oiled casserole at 350 degrees F for 35 to 40 minutes. (This amount fits well in 2 dishes, a 9 inch Corning ware dish and a 10 inch Corning ware dish.)

 

If you want to stuff the turkey with this dressing, dry your bread cubes before mixing them into the other ingredients.

 

*Poultry Seasoning

Mix together:

2 ½ Tablespoons Sage

2 ½ Tablespoons Thyme

2 Tablespoons Marjoram

 

Dr. Jo’s Gluten-Free Corn Bread

by Dr Jo

Gluten-free Cornbread

 

 

 

 

 

 

 

Preheat oven to 450 degrees F.

Mix the following dry ingredients together:

3 cups corn meal

1 teaspoon salt

1 Tablespoon baking powder

3/8 teaspoon vitamin C powder (ascorbic acid)

1/8 teaspoon xanthan gum (optional)

 

Mix the following wet ingredients together:

5/8 cup grape seed oil

1½ cups of water

 

Then beat in one egg with the liquid ingredients (If you’re allergic to eggs, just leave the egg out. The cornbread crumbles a bit more easily without the egg – but that’s ok when making corn bread stuffing for your turkey.)

 

Stir all ingredients together until barely mixed. I pour this mixture into 2 pans; a 7 inch greased cast iron skillet and a 9 x 9 inch Corning ware dish. I love the way it browns on the bottom in the iron skillet, so if you have 2 skillets cook it all in the skillets. To augment the browning preheat skillets in the oven while mixing the cornbread, then rub with a little coconut oil to prevent sticking. Bake 10 to 15 minutes until done in center.

 

Holiday Turkey Innovations

by Dr Jo

Since our family enjoys repeating the Thanksgiving menu for Christmas, I started looking for some variations on the recipes, especially for cooking the turkey. That’s when I discovered a great web site for all kinds of recipes. When you explore it, be sure to use the recipes that adhere to healthy eating as described in Dr. Jo’s Natural Healing Cookbook.

If you are still eating only Class A Foods then substitute turkey broth instead of the white wine or orange juice. Or you might cheat just a little for the one day of the holiday.

 

Resource for turkey recipes:

http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Turkey/Main.aspx

 

Here are some recipes that I plan to try:

 

Turkey Mercedes – A Cuban Twist

 

3 heads garlic, peeled

1 tablespoon black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

2 tablespoons salt (or to taste)

2 cups fresh lemon juice

1 cup dry white wine

1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed

1 (16 pound) turkey

 

Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

 

Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes.

 

Cover the turkey well, and refrigerate overnight to marinate.

 

Preheat oven to 325 degrees F (165 degrees C).

 

Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

 

From http://allrecipes.com/Recipe/Turkey-Mercedes/Detail.aspx

 

Perfect Turkey with Dry White Wine, brined overnight

http://allrecipes.com/Recipe/Perfect-Turkey/Detail.aspx

 

Ingredients

1 (18 pound) whole turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine (I will substitute turkey broth)

 

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

 

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

 

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

 

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

 

Easy Herb Roasted Turkey

( I really liked this recipe.  The turkey turned out great and it’s so easy. Dr. Jo)

1 (12 pound) whole turkey

3/4 cup olive oil

2 tablespoons garlic powder

2 teaspoons dried basil

1 teaspoon ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

 

Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.

 

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.

 

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures

180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

 

From http://allrecipes.com/Recipe/Easy-Herb-Roasted-Turkey/Detail.aspx

 

That should be enough turkey roasting recipes to keep you busy for a couple of years.

 

Brussels Sprouts Hors D’oeuvres

by Dr Jo

4 cups small Brussels sprouts, trimmed and washed (or cauliflower or broccoli florets)

1 cup water

½ cup fresh lemon juice

2 garlic cloves, peeled and crushed

1 bay leaf

1 tablespoon chopped fresh parsley

½ teaspoon each of dried oregano, basil, and thyme

½ teaspoon sea salt (optional)

¼ teaspoon freshly ground pepper

¼ cup olive oil

 

With a paring knife, score the base of each Brussels sprout with an “X” before steaming.

This facilitates cooking and allows the marinade to penetrate the cooked sprouts. Steam until crisp-tender. Run sprouts quickly under cool water to halt the cooking process, drain, and set aside in a bowl.

Bring remaining ingredients (except olive oil) to a boil in a small saucepan and remove from heat. When mixture cools slightly, add olive oil. Pour marinade over sprouts and refrigerate for 2 hours or more.

Remove from refrigerator 30 minutes before serving to take off the chill. Arrange on a platter and serve with toothpicks.

From Dr. Jo’s Natural Healing Cookbook

Marinated Cauliflower Salad

by Dr Jo

Green leafy and red lettuce

Celery, diced

Marinated cauliflower, separate to small flowerets size

Black olives

Sunflower seeds

 

For each individual salad tear lettuce pieces into individual serving bowls. Add the rest if the ingredients. Toss with the leftover marinade from Whole Cauliflower Salad.

Head of Cauliflower Salad or Appetizer

1 medium cauliflower

¼ cup fresh lemon juice

¼ cup olive oil

½ teaspoon dried thyme

½ teaspoon dry mustard

1 teaspoon sea salt

a pinch of white pepper

radishes and fresh parsley sprigs to garnish

 

Remove leaves and rinse cauliflower well in cool water. With a paring knife, cutout the core. Place the head of cauliflower in a steamer basket, cover, and steam-cook until crisp-tender, about 10 minutes. Place under cold running water to stop the cooking process, drain, and set aside to cool.

In a deep bowl, whisk together lemon juice, olive oil, and seasonings. Place cooled cauliflower in the bowl with the dressing and turn it several times until it is well saturated with the mixture. Cover the bowl and let it sit for several hours at room temperature (or overnight in the refrigerator). Turn several times. Serve the head of cauliflower at room temperature drizzled with remaining dressing and garnished with radishes and sprigs of parsley.

From Dr. Jo’s Natural Healing Cookbook

Crunchy Jicama Salad

by Dr Jo

1 cup cubed jicama

1 cup snap peas cut into fourths

2 cups torn spinach

1 cup almonds

Mix all together and add dressing of your choice. I like the Cardini’s Italian dressing on it.

Serves 4.

Dr. Jo’s Stuffed Chicken Thighs

by Dr Jo

Make this dish one day before  the holiday, then pop it in the oven to bake about 50 to 60 minutes before you are ready to serve the meal. It’s really easier and quicker to make than it looks in print.

Dr. Jo

Ingredients:

8 boneless, skinless chicken thighs

6 slices brown rice bread (I like Food for Life Rice Pecan Bread)

Leftover meat marinade

1 ½ teaspoons poultry seasoning

½ teaspoon salt

Put slices of rice bread out on a dish to thaw and dry slightly for 6-8 hours. (Or place in a toaster to thaw and dry just slightly, but you have to let them cool before processing to crumbs.) When ready to make your dish, turn on food processor and drop portions of the bread in until all are crumbled. Add the poultry seasoning and salt and buzz food processor a couple of times to mix ingredients.

 

Meat Marinade

Mix:     ¼ cup oil

¼ cup Bragg’s Liquid Aminos (or soy sauce)

¼ teaspoon granulated dry garlic

1 tablespoon dry onion flakes

I like to soak chicken in this marinade, then save what’s left and keep it in the freezer. Then I use this leftover marinade to marinate the chicken thighs for this recipe all day. Somehow the Liquid Amino flavor is too strong if I marinate this chicken in a fresh batch.

Poultry Seasoning:

Mix together:

2 ½ tablespoons dry sage

2 ½ Tablespoons thyme

2 Tablespoons marjoram

Keep in a spice jar, ready to use.

OK, so this recipe looks complicated, but it’s really easy, goes together fast. The marinade is leftover, so you already made it another day. The poultry seasoning mix lasts a long time, so you only have to make it once. Or maybe you have an already prepared poultry spice mix that you love. Use it.

 

Putting it together:

Preheat oven to 325 degrees F.

1 ovenproof baking dish, about 8-9 inches square (just big enough to snug all of the chicken together in the dish).

Pick one chicken thigh out of the marinade with side that was next to the bone up. Grab a handful of the rice breadcrumb mixture and gently squeeze them together with your fist. Place these compressed crumbs in the middle of the chicken thigh. Wrap sides of thigh together and place it in your ovenproof dish with crumb side down. Continue until you have used all of the thighs. Sprinkle rest of crumbs over top and sides of chicken. Place in oven uncovered. Bake for 55 to 60 minutes.

 

Alternative stuffing:

8 slices raisin-cinnamon rice bread

1 teaspoon cinnamon

Buzz bread into crumbs in food processor with the added cinnamon

Then add 1/3 cup of chopped pecans to stuffing mix

Stuff and cook chicken thighs as above

Mushroom and Wild Rice Frittata

by Dr Jo

From EatingWell:  January/February 2010

Ingredients

Wild Rice

2 cups water

1/2 cup wild rice (see Note), rinsed

1/8 teaspoon salt

Frittata

5 large eggs

2 large egg whites

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1/4 teaspoon ground nutmeg

2 teaspoons extra-virgin olive oil

1 cup chopped red onion

1 tablespoon minced fresh rosemary or 1 teaspoon dried

1 pound mixed mushrooms (cremini, white button, shiitake), sliced

1/2 cup finely shredded Parmesan cheese

4 thin slices prosciutto (about 2 ounces), chopped

 

Preparation

  1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
  2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
  3. Position rack in upper third of oven; preheat broiler.
  4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
  5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.

 Note from Dr. Jo: If you are still eating only from the Class A food list, substitute other vegetables for the mushrooms.

Key Lime Mousse

by Dr Jo

Another recipe from Dr. Carolyn Dean

This recipe from Shannon Leone’s Raw kitchen is fast and so delicious that it hits the spot every time! Avocados are non-sweet fruits, a source of healing vitamin E, and a source of healthy fat that keeps joints lubricated, provides insulation around nerve sheathes, and is great for the hair and skin.

Preparation time: 5 minutes

Cooking time: None

Yield: 2 servings

 

2 ripe avocados, pitted and peeled

2 limes, squeezed

1 teaspoon organic vanilla extract

2 tablespoons raw, organic honey

Sprig of mint for garnish

2 strawberries, thinly sliced, for garnish

 

1. Blend the avocados, lime, vanilla, and honey in a food processor until smooth and creamy.

2. Serve in a dessert cup with a sprig of mint and very thinly sliced strawberries.

 

Tip: To save yourself time, you can purchase organic lemon juice in bottles to keep on hand for when you don’t have lemons to squeeze.

Vary It! You can substitute 1 lemon for the 2 limes if that’s all you have on hand. And add more lime or lemon juice for a stronger citrus taste. You also can use agave nectar instead of honey.

 

Per serving: Calories 407; Fat 29.3 g (Saturated 4.5 g); Cholesterol 0 mg; Sodium 18 mg; Carbohydrate 39.5 g (Fiber 23.6 g); Protein 4.3 g; Sugar 19.6 g.

Carolyn Dean MD ND

The Doctor of the Future

 

Carolyn’s Chocolate Banana Cream Pudding

by Dr Jo

This recipe complements of Dr. Carolyn Dean

The name says it all! This recipe is probably already out there, but I haven’t found the original chef. It popped into my head when all I had on hand for company was frozen bananas, 100-percent raw chocolate powder (cacao), and coconut milk. And voilà: A dreamy dessert with healthy ingredients was born . . . and quickly eaten.

Preparation time: 5 minutes

Cooking time: None

Yield: 2 servings

 

4 small frozen bananas, cut into rounds

4 ounces full-fat coconut milk

2 tablespoons cacao powder

Strawberries or blueberries, for garnish

 

1. Pulse the bananas, coconut milk, and cacao powder in a food processor or high-speed blender until smooth and creamy.

2. Serve with sliced strawberries and/or blueberries.

 

Tip: Cacao powder is all the rage on the Raw culinary scene, so it’s easy to obtain at health food stores or online at stores like www.vitacost.com.

Per serving: Calories 152; Fat 6.7 g (Saturated 5.7 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 25.4 g (Fiber 3.5 g); Protein 2.2 g; Sugar 12.4 g.

 

 

The name says it all! This recipe is probably already out there, but I haven’t found the original chef. It popped into my head when all I had on hand for company was frozen bananas, 100-percent raw chocolate powder (cacao), and coconut milk. And voilà: A dreamy dessert with healthy ingredients was born . . . and quickly eaten.

 

Preparation time: 5 minutes

 

Cooking time: None

 

Yield: 2 servings

 

4 small frozen bananas, cut into rounds

4 ounces full-fat coconut milk

2 tablespoons cacao powder

Strawberries or blueberries, for garnish

 

1. Pulse the bananas, coconut milk, and cacao powder in a food processor or high-speed blender until smooth and creamy.

2. Serve with sliced strawberries and/or blueberries.

 

Tip: Cacao powder is all the rage on the Raw culinary scene, so it’s easy to obtain at health food stores or online at stores like www.vitacost.com.

 

Per serving: Calories 152; Fat 6.7 g (Saturated 5.7 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 25.4 g (Fiber 3.5 g); Protein 2.2 g; Sugar 12.4 g.