Natural Healing Cookbook.com

Healthy recipe for the Holidays:

2 pounds red potatoes, diced
¼ cup water
¼ cup butter
1 ¼ teaspoons salt
½ cup water or rice milk, as needed

Place the potatoes, water, and butter into a slow cooker. Season with salt. Cover and cook on Low for 7 hours.

Mash potatoes with a masher or electric beater, adding the desired amount of water or rice milk to achieve a creamy consistency. Keep warm on low until serving.

Healthy Recipe for the Holidays

6 medium yams or sweet potatoes
2 cups sliced apples
1 Tablespoon lemon juice
¼ cup honey or concentrated apple juice
dash of cinnamon
¼ cup butter
½ cup apple water

Peel the sweet potatoes and cut into 1/2 inch slices. Boil apples and sweet potatoes in a little water, sprinkling with lemon juice unless they are very tart. Butter a baking dish and place in it alternate layers of sweet potatoes and apples. Mix honey or apple juice concentrate, apple-potato water and cinnamon and pour over them. Dot with butter. Bake for about 45 min. to an hour.

Healthy Recipe for the Holidays:

1/4 cup butter
1/3 cup onion, chopped
1 cup mushrooms (optional)
5 cups cooked brown rice
2 tablespoons green pepper, chopped
1/2 cup celery, chopped
1 cup roasted chestnuts, pine nuts or cashews
1/2 cup parsley, chopped
1 teaspoon tarragon
1 teaspoon sage
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1-2 eggs, to moisten

Sauté onions and mushrooms in butter. Add to cooked rice. Add chopped green pepper, celery, nuts and seasoning. Mix well. Add enough eggs or other liquid to moisten well. Lightly pack the cavity of thawed turkey and roast about 20 min. per pound for up to 6 pounds, or 15 min. per pound for larger turkey, in a slow (300°) oven. Baste frequently or cover with cloth soaked in oil to prevent burning.

For vegetarians: follow above instructions. Then place dressing in buttered casserole dish and bake, covered, for 30 to 40 minutes at 350°. Remove cover during last 10 minutes of baking.

Healthy recipe for the Holidays:

2 cups raw cranberries
1 thin-skinned orange, seeded, cut into eighths
1/2 cup chopped walnuts
1/2 cup honey

Put cranberry and orange through food grinder or processor. Stir in honey and walnuts. Allow to stand in refrigerator overnight before serving to allow flavors to blend.

Healthy Recipe for the holidays:

2 eggs
2/3 cup mild honey
1 pound pumpkin puree (Or butternut squash puree)
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon powdered nutmeg
1/8 teaspoon ground cloves
1/2 cup nut milk (powder ¼ cup pecans in blender, add enough water to make 1 cup. Blend.)

Break eggs in a large bowl and set aside. Prepare the pie shell. Preheat oven to 425 degrees F.

Beat eggs lightly. Gradually add honey in a thin stream, blending into the eggs. Stop beaters. Add remaining ingredients in order listed. Beat well. Pour into pie shell.

Bake for 15 minutes at 425 degrees F. Then reduce the temperature to 350 degrees F. and bake another 45-60 minutes until a knife inserted into the middle comes out clean.

If necessary wrap a strip of foil around the edge of the pie pan, folding it over the crust to prevent burning.

From Mastering Food Allergies Newsletter # 86

Here’s another holiday sweet treat. We don’t want to eat sweets regularly, but this is a great healthy recipe for the holidays.

Wash and drain 12 oz. Package of fresh cranberries

Add ¾ cup frozen apple juice concentrate (no sugar added)

Bring to boil and cook 10 minutes

Remove from heat and place pan in cold water until cooled to medium heat.

Add 2 to 3 tablespoons of honey and mix well.

If it is too acidic for you, add ½ teaspoon baking soda and mix well.

Blend in food processor if you like a smoother consistency.

1 (12 pound) whole turkey (fresh is much better than frozen – more tender)

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. 

Put  onions, carrots and celery in the turkey’s cavity.

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.

Leave bird uncovered until browned, then cover with a loose foil cap until temperature reaches 180 degrees F.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Rice Flour Pie Crust

Mix these ingredients together in a 9-inch pie plate:

1/3 cup whole almonds, grind to a fine powder and transfer to 9 inch pie plate

¾ cup brown rice flour

¼ teaspoon cinnamon

Pinch of ground cloves

Mix these together in a small saucepan:

2        Tablespoons water

2 Tablespoons oil (I use grape seed oil)

2 Tablespoons honey

Heat gently (if necessary) until honey liquefies. Pour into pie plate. Stir with fork until well blended. Let stand a few minutes for rice flour to absorb liquid. Shape crust by patting mixture firmly into place with fingers. Pat top edge of crust into a straight edge.

For unfilled crust bake at 350 degrees F for 18 minutes or until lightly browned with a few small cracks. Cool before filling.

For filled crust, bake empty shell at 350 degrees F for 5 minutes. Then add desired filling and finish baking as your recipe directs.

Makes one 9-inch pie shell. Double recipe for a 10-inch pie shell with a little left over.

From The Allergy Self-Help Cookbook

Apple Pie

At our house we always have this apple pie on Thanksgiving and Christmas for those of us who cannot tolerate table sugar (sucrose)

Fruit juice sweetened (no table sugar)

3 cups sliced apples

¼ cup frozen unsweetened apple juice concentrate, thawed

¼ teaspoon lemon juice

1 tablespoon cornstarch (or 2 tablespoons arrowroot flour)

¾ teaspoon cinnamon

1/16 teaspoon white Stevia extract

Mix the dry ingredients together. Use a small amount of the apple juice concentrate and blend into the dry ingredients. Bring the apples, lemon juice and the rest of the apple juice concentrate to a simmer in a large pan. Then add the dry ingredient mixture. Stir until thickened. Place the mixture into a precooked 9-inch pie shell and cool before serving.

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Sparkling Punch

1 – 12 ounce can of concentrated frozen mixed fruit juice

1 – 32 ounce bottle of sparkling water

Simply mix the two ingredients in your punch bowl. My bowl holds double this recipe.

Carob Peppermint Tea

1 bag of your favorite peppermint tea

Steep in 1 ½ cups boiling water in your tea cup

Remove tea bag

Now enjoy this healthy recipe for no bake cookies that nourish you with healthy oils, especially the omega-3 oils that are commonly missing from our diets.

Cashew Butter Carob Chip No-Bakers

¼ cup flax oil
¾ cup cashew butter
¼ teaspoon stevia extract white powder
½ cup unsweetened frozen concentrated apple juice
1 teaspoon vanilla
½ cup unsweetened or malt sweetened dairy-free carob chips
4 Tablespoons ground flaxseeds
1 cup rice or millet or quinoa flour or 1-2 cups rolled oats or rye flakes

Mix the oil and cashew butter together.  Mix the stevia into the carob powder.  Then, mix all the rest of the ingredients together in the order given.  The amount of flour or oat or rye flakes you use will depend partly on your oil, so don’t add it all at once, just add it a little bit at a time until you get it to the consistency you want. 
 Roll into 1 Tablespoon-sized balls.  Serve these cookies as the rolled balls, or flatten them if you like more of a cookie shape.  To keep the mixture from sticking to your hands, put a little olive oil out on a saucer and then dip your hands and your spoon you are using in the oil.  That makes it a lot easier to roll the balls.

Blessings,
Dr. Jo

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