Healthy Holiday Recipe Ideas

Happy Thanksgiving!! I have many things to be thankful for, especially you, my readers. A heartfelt thank you to everyone for your love and support. be sure to give yourself some love and gratitude this day and every day for all the wonderful things you do and the magnificent being that you are.

So what's for dinner this holiday season? Here are a few hints on how to make your stuffing more healthy. Elaina Love from Pure Joy Living Foods contributed her fabulous Fantasy Stuffing and turkey tasting Ravey Gravy. In the picture you'll see some colorful veggies. This is just one idea of how to prepare and serve some fresh and colorful vitamin and mineral dense foods this year.

Lemon Tarragon Vegetables

Serves 6

6 yellow pattypan, sunburst or scollop squash

1 heaping cup mixed fresh vegetables, green beans, carrots, broccoli, cauliflower, peas, diced

2 TBS fresh lemon juice

1/2 tsp lemon rind

1 tsp tarragon

1/4 tsp salt

2 TBS olive oil or macadamia nut oil

1 tsp cayenne ( optional )

Trim the bottom off each squash to make it stand up. Then carefully cut around the top and lift it off. Using a teaspoon scoop out the flesh to make a cup, chop and add to the mixed vegetables. Place upright in a glass covered glass dish.

Whisk together the oil, lemon juice, salt and tarragon. Pour a little of the marinade into each squash and coat the sides. Place vegetables in a bowl and pour the marinade over then and mix well. Grate the lemon rind over the vegetables and into the open squash cups. Place in a covered glass dish and put both in the dehydrator for 3 -4 hours, stirring every hour. If you do not have a dehydrator then lightly bake the squash cups and saute the vegetables for just a few minutes until they change color. Fill the cups and serve. The idea is to just heat the vegetables not totally cook them.

Here's the article I wrote on healthy stuffing.

Everyone would like to eat and be healthy, right? Most people are learning how to do just that. Since the holidays are about gratitude and giving, this year why don't you give the gift of health to yourself and those you love by making and eating life giving foods. In this article I will show you two options for making healthy holiday stuffing. One is a living food recipe that some say rivals any cooked stuffing they have ever tasted, and it is totally alkaline and super healthy. The other recipe is a more traditional cooked stuffing, with ingredients that aid the body in gaining and maintaining radiant health. Before we start making the stuffing let's spend a minute and find out what some of the main ingredients are and how they contribute to a healthier body.

Raw Almonds... One of only 2 alkaline tree nuts. These are a powerhouse of energy with vitamin E, riboflavin, niacin and folate. They are extremely mineral rich in calcium, iron, phosphorus, magnesium, manganese. potassium and copper. 23% of their total fat is monounsaturated fat, that lowers LDL and raises HDL cholesterol making them good for the heart and arteries.

The bread is key: We are using an organic sprouted whole grain, inspired by the Holly scripture verse" Take also unto thee wheat and barley and beans and lentils and millet and spelt and put them in one vessel and make bread of it.." EZ 4:9. Using bread from Food for Life, that is low glycemic, high fiber, gluten free, wheat free, and yeast free can do wonders. It can help support long term good health, reduce heart disease, allergies and diabetes as well as aiding in a sustainable weight loss program. Since stuffing is 50% bread picking a good one such as this is very important in sustaining vibrant health.

The cooking oil... We are using exotic Macadamia nut oil. Chefs are just catching on that this is an exceptional oil to use, both in cooking and in cold dishes. If you purchase a high quality oil, such as the one Mountain Rose Herbs sells, the taste is superb. Macadamia nut oil has an extremely high smoke or flash point at 410 degrees F, thus creating NO trans fatty acids or free radicals. It is over 50% oleic acid or omega 9. Omega 9 slows heart disease, helps the body produce antioxidants, and is a monounsaturated fat that lowers LDL ( bad cholesterol ) and raises HDL, good cholesterol. A study at Wesley Hospital in Brisbane, Australia, found a diet enriched with monounsaturated fats lowers harmful blood cholesterol by 7% and triglycerides by 25% as it increases HDH, high density lipoproteins the good cholesterol.

Portobello Mushrooms (Crimi)...these are low in sodium and very low in saturated fat and cholesterol. They are a wonderful source of vitamin B6, iron, magnesium and zinc. They provide good fiber as well as niacin, copper, manganese and selenium. Their protein value is about 4% of your daily requirement per 1 cup.

Celery...This is a great source for the most need alkalizing mineral in the body, sodium. Along with that they provide iron, thiamin, riboflavin, magnesium and phosphorus. Celery is a good source of fiber and has vitamin A, vitamin C, vitamin K, Vitamin B6, folate, calcium, potassium and manganese.

Onion...These are a good source of dietary fiber, vitamin C, Vitamin B6, potassium and manganese. They give the immune system a boost, are an antiseptic and an expectorant for mucus, especially in the lungs among their other healing properties.

Garlic...Is a good source of calcium, phosphorus and selenium, and an excellent source of vitamin C, vitamin B6 and manganese. It has been used for centuries to heal a range of ailments. Some of it's properties are: diaphoretic, diuretic, expectorant and antibiotic. Garlic has been use to lower cholesterol and reduce blood pressure, treat asthma, and to treat a host of cancers and infections.

Flax Seeds...These are a plant source of ALA or alpha linolenic acid or omega 3 oil, similar to the type in fish like salmon. This oil is found to lower cholesterol and blood triglycerides and blood pressure. Flax is also rich in lignan, an antioxidant and is very rich in fiber.

Zucchini...This vegetable is a good source of thiamin, riboflavin, vitamin B6 and phosphorus. It is a very good source of fiber and vitamin A, vitamin C, vitamin K, folate, magnesium, potassium, copper and manganese.

Now that you know how wonderful the ingredients in these recipes are for you, which level of health will you choose this year?

The first two are awesome recipes from Elaina Love of Pure Joy Living Foods. She is one of the top living food chefs in the world, and creates amazing delicious and nutritious dishes. These are so good your gusts won't even know they aren't cooked unless you tell them. Everyone LOVES this stuffing and gravy dish and your body will too.

Fantasy Stuffing

By Chef Elaina Love

Serves 6-8

1 ½ cup soaked organic almonds (1 cup before soaking)

½ onion, chopped

2 large cloves garlic

1 apple, chopped

4 stalks celery, finely chopped

1 medium Portobello mushroom, chopped

3 tbs flax meal ( ground flax seeds)

1 tbs macadamia nut oil

1 tbs nama shoyu

½ tsp sea salt

1 tsp Italian seasoning

1 ½ tsp poultry seasoning

½ cup raisins

¼ cup chopped walnuts

Place almonds in a processor and puree until fine. Add onions and garlic and process. Add apple and process. Place mixture in a large bowl, add the rest of the ingredients and mix well. Make into patties, a loaf or just spread on the dehydrator sheet. Dehydrate several hours at 105 degrees, until the outside is crispy and the inside is moist. Serve warm for best flavor.

This gravy tastes exactly like cooked turkey gravy!! Try it, you'll like it, it's amazing!

Ravey Gravy

7 Brazil nuts

1 TBS pumpkin seed oil or hemp seed oil

1/2 cup irish moss GEL ( you can get this on Elaina's site )

1/4 cup water

1 1/2 cup peeled and chopped zucchini

1/4 tsp Himalayan crystal salt

2 TBS dark miso

1/2 tsp garlic powder

1/2 tsp nutritional yeast

1/8 tsp pepper

1/8 tsp celery seed

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp dried rosemary

1/2 tsp apple cider vinegar ot 1 tsp lemon juice

Blend on high until smooth. Serve with Fantasy Stuffing. Will store in glass jar refrigerated for 5 days.

Healthy Holiday Traditional Stuffing

By Chef Dr. Diondra

Makes 6 cups

1 cup celery, chopped fine

1 cup onion, chopped fine

1 1/2 cups crimi or portabello mushrooms, chopped fine

1 cup zucchini, chopped

6 pieces of Ezekiel 4:9 bread or (low sodium) cut into 1"x 1" pieces

2 TBS fresh sage, chopped very fine

2 TBS poultry seasoning

1 tsp fresh rosemary

1/2 tsp Himalayan crystal salt

3/4 cup vegetable broth

5 TBS macadamia nut oil

Saute the onion, celery, mushrooms and spices in the macadamia nut oil for about 4 minutes, add the zucchini and finish cooking until the onions and celery are soft. In a large bowl combine the bread cubes with this mixture and 3/4 cup vegetable broth, stir well. Place into a covered baking dish and bake at 350 degrees for about 40 minutes. You may also place the stuffing inside your poultry and bake.

Variations: add 1 TBS per 2 cups stuffing; of raisins, chopped pecans, chopped walnuts, fine chopped apples or fresh chopped cranberries. Stir in before baking.

Enjoy your holidays. I hope you will make one or both of these recipes, as they are both delicious and nutritious.

Have a wonderful, very Happy Thanksgiving. Blessings and thanks to everyone.