Holiday Theme (November 2016)

Dinner With the Doctor Recipes

November 21, 2016

People sometimes find eating healthy during holiday season quite challenging. However, with a little planning ahead, you can maintain a heart healthy lifestyle even during holiday festivities.

Mashed potatoes with Brown Gravy
Stuffed pumpkin with Chicken-style Gravy or Cranberry Sauce
Green Beans
Crispy Salad
Spiced Pumpkin Pie

Whipped topping

2 cans coconut milk (not lite milk)

1/4 cup sugar

1 Tbs vanilla

Directions

1. Place cans of coconut milk in the refrigerator overnight
2. Place can upside down and open with can opener, drain off any liquid
3. Place remaining coconut cream in a chilled metal bowl with the sugar and vanilla
4. Whip using a hand mixer on high speed until smooth and fluffy
5. Chill until ready to use

Pie Crust

Crust for Pie

1/2 cup unsweetened coconut

1/2 cup raw almonds

2/3 cup flour or 3/4 cup quick oats

1/2 tsp salt

2 Tbs honey (warm and runny)

Directions

1. Place coconut, almonds, flour and salt in food processor.
2. Blend together for about 30 seconds then add honey and blend for 15 seconds.
3. Turn off processor and text mixture with your fingers. If it seems too dry and crumbly add more honey (just enough to feel soft and moist.
4. It should stick together slightly when pressed but be careful not to get it too wet, or it will not be as tender and light when baked.
5. Press into a lightly oiled pie plate, shaping with fingers to make a nicely formed piecrust (helps to put hands in a plastic bag while pressing the crust).
6. Bake at 375F for about 10 minutes.

Crispy Lettuce Salad and Dressing

Crispy Salad

½ head romaine Lettuce

2 cups mixed greens

½ cup Cherry tomatoes

1 English cucumber

½ cup shredded carrots

Directions:

1. Combine all ingredients together in large salad bowl
2. Serve immediately
   

   
   

Salad Dressing

5 to 5 ½ Tbs fresh lime juice, to taste

4 Tbs extra-virgin olive oil

2 large cloves garlic, minced

2 tsp ground cumin

2 tsp pure maple syrup, or to taste

¾ tsp salt (or to taste)

Spiced Pumpkin Pie

1 9-inch pie crust

1 cup dark brown sugar

1/4 cup cornstarch

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp salt

pinch of allspice

pinch of cloves

1 29 oz can 100% pumpkin puree

1/2 cup coconut milk

1/2 cup soy milk

1 tsp vanilla extract

Directions

Preheat the oven to 425F.
Blend all of the ingredients and transfer the mixture into the prepared pie shell. 

Bake for 15 minutes, turn the temperature to 350 F and then bake for 35-40 minutes.

Top with whipped topping

Green Beans with Roasted Nuts

Pinch kosher salt

1 ½ lbs green beans, trimmed

2 Tbs extra-virgin olive oil

½ cup roasted, unsalted mixed nuts, roughly chopped

¼ cup dried cranberries

Directions

1. Bring a large pot of water to a boil. Add pinch of salt and the green beans and cook until tender, 6-8 minutes.
2. Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.
3. Drain the green beans and transfer them to the bowl.
4. Add additional pinch of salt and toss to coat.
5. Serve warm or at room temperature.

Cranberry Sauce

1 package fresh cranberries

1 apple, cored and chunked

1 orange, deseeded and chunked (with skin)

2 cups dates or date pieces

Directions:

1. In a large food processor, place about one cup of dates and process until small bits. Repeat until all are finely chopped. Do the same with the remaining ingredients*
2. Mix all together (hands may help integrate the dates with the rest of the fruits)
3. Refrigerate at least 24 hours before using.
4. Buy cranberries ahead and freeze so you can have this delicious treat year-round. Make sure to process frozen, before the thawed berries would become mush in the food processor
5. The relish freezes well, so consider making a double batch

*Doing small amounts of the food makes it possible to finely chop rather than liquefy. If preferred, this can be made with a meat grinder.

Chicken style Gravy

4 ½ cup water

½ cup cashews

¼ cup cornstarch

2 Tbs chicken style seasoning

1 ½ tsp onion powder

1 tsp salt

Directions:

1. Combine all ingredients in blender
2. Blend on high until creamy
3. Put in sauce pan on stove and bring to boil, stirring constantly to avoid burning/clumping

Brown Gravy

4 ½ cups water

½ cup cashews

¼ cup cornstarch (can add more or less depending on desired consistency)

3 Tbs soy sauce (or liquid aminos)

1 Tbs onion powder

½ tsp salt

Directions:

1. Blend all ingredients until creamy
2. Bring to boil over medium heat, stirring constantly to prevent lumping/burning
3. Once boiling, remove from heat

Stuffed Pumpkin

8 cups bread cubes (can make your own, or get whole wheat bread cubes from Aldi’s (no hydrogenated oils)

1 ½ cup chopped celery

1 onion

2 cups water

2 tsp chicken style seasoning-available online & Earth Fair Hixson (ordered)

½ tsp marjoram

½ tsp thyme

½ tsp Italian seasoning

½ tsp oregano

1-2 cups chicken style gravy (see recipe below)

1 cup nuts (optional)

1 Pumpkin hollowed out (optional)

Directions:

1. Sauté celery and onion in small amount of water (or microwave in glass bowl)
2. Combine all ingredients, will be fairly moist
3. Bake in covered dish at 350F for about 1 hour
4. Consider uncovering for last 15 minutes to crisp
5. If stuffing pumpkin, bake in covered pumpkin at 350F for 1 hour

Mashed potatoes

8 red or yellow potatoes, pealed and cubed

1 Tbs earth balance margarine

salt (to taste)

Soy milk

Directions:

1. Bring potatoes and 1-2 tsp salt to a boil and cook until soft
2. Drain water
3. Using egg beater, mash potatoes adding soymilk and margarine until desired consistency
4. Add additional salt to taste