Lemon-Garlic Marinated Shrimp

by Dr Jo

From EatingWell:  December 2006

Ingredients

  • 3 tablespoons minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/4 pounds cooked shrimp

Preparation

  1. Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

Dr. Jo’s Healthy Holiday Hummus

by Dr Jo

4 cups cooked garbanzo beans, drained

1 cup reserved cooking water

3 tablespoons oil (I like grape seed oil)

3 tablespoons fresh lemon juice (or to taste)

4 tablespoons chopped onion (or ¼ teaspoon onion powder)

1 large garlic clove, chopped (or ¼ teaspoon garlic powder)

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano, or even better about 2 teaspoons fresh chopped oregano

1 teaspoon dried basil, or even better about 2 teaspoons fresh chopped basil

½ teaspoon sea salt (optional)

 

To cook garbanzo beans, bring about 3 cups of water to a boil, then remove from stove. Add 1 ½ cups dry garbanzo beans to the water, 1 teaspoon of salt and 1 teaspoon of baking soda. Stir and let the beans soak overnight (or about 12 hours. If they soak longer they may start to sprout and that makes them too firm.)

 

Drain soaking liquid from beans, rinse and drain. Add enough water in a pan to cover the beans, but first bring the water to a boil, then add the beans and simmer for about 1 hour or until nice and tender.

 

Blend all ingredients (except reserved water) in a food processor or blender, adding enough reserved cooking water from the beans (a few tablespoons at a time) to make a smooth paste. Serve chilled or at room temperature.

 

Place the garbanzo bean dip in a small pretty glass dish that will sit in the middle of a round crystal serving plate. Surround the dip with a variety of colorful vegetables – green, red, yellow, orange. This combo will make a beautiful center piece for your serving table.

 

Happy Holidays to you,

Dr. Jo

 

 

Healthy Coconut Candy

by Dr Jo

Healthy Recipe for the Holidays

16 oz Coconut Cream Concentrate from Tropical Traditions (Need to set jar in pan of warm water to soften.)
1 cup coconut flakes
1 teaspoon vanilla
1/8 teaspoon Celtic salt
½ cup carob powder
¾ teaspoon green stevia powder
1/8 teaspoon white stevia powder
3 tablespoons honey
3 tablespoons grape seed oil
Chopped almonds or other nuts. I like walnuts best in it.
Mix all ingredients together.

Whir coconut flakes in food processor until they are finely chopped. Then add other dry ingredients and blend. Add rest of ingredients except nuts and blend. Stir in nuts last.

Drop on plate or parchment paper and chill. I store them in the freezer, leaving a few out at a time to thaw for munching.

Crockpot Mashed Potatoes

by Dr Jo

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.

Sweet Potato-Apple Casserole

by Dr Jo

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.

Brown Rice Dressing

by Dr Jo

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.

Raw Cranberry-Orange Relish

by Dr Jo

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.

Pumpkin Pie – Milk-free

by Dr Jo

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

Dr. Jo’s Cranberries

by Dr Jo

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.

Holiday Turkey a la Dr. Jo

by Dr Jo

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.