There's nothing like coming into a warm house for lovely meal, especially during the holidays! For all of you gluten-free folk, here are some wonderful recipes that are delicious and safe for sensitive tummies! As a Naturopathic Doctor, I want all of your meals to be healthy while not sacrificing on tast. You can make food as your medicine by infusing herbs such as thyme (great for coughs), rosemary (wonderful for sharp thinking and circulation) and sage (say good-bye to hot flashes!). Feel good and enjoy getting together with loved ones! Merry Christmas and Happy Holidays!
Dr. Almon's Turkey:
Avoid self basting turkeys as they may have been injected with a hydrolyzed vegetable protein which is wheat based. Also be aware of any flavouring that may have been added. If possible, order a fresh turkey, rather than a frozen one.
Boil in water for 15 minutes until just tender. Drain and return to the pan. Place the pan back on the heat and shake vigorously for a few moments to roughen up the surface of the potatoes. Heat some coconut oil in a roasting pan in the oven. Turn the potatoes into the pan and roll in the oil to coat. Return the tin to the oven and roast for 50-60 minutes. You may like to turn the potatoes over half way through roasting, to ensure they end up crispy and not soggy.
Remove any untidy outer leaves from the Brussels and cut a cross in the bottom of any large ones. Boil for 8-10 minutes or until they are tender. Drain and keep hot. Melt a small amount of coconut oil in a saucepan and add flaked almonds and garlic. Cook until the almonds are golden. Add some lemon rind and juice of whole lemon and season well. Sprinkle 1/4 cup of almonds over the sprouts and serve.
Steaming vegetables retains much of their nutrients while providing a delicious side dish. No need for oil or butter, just steam selected vegetables – broccoli, carrots etc, serve and enjoy.
Gluten-free does not mean you have to skip on this delicious holiday treat. You have several options when it comes to stuffing:
Gluten free breadcrumbs with your regular stuffing recipe; however, depending on the bread you choose it can taste different from wheat bread. Any variety of rice works well as a stuffing, use wild rice or brown rice to increase nutrient value. Millet adds a nutty flavour to stuffing. Quinoa is another tasty alternative to stuffing and is also a complete vegetarian protein.
Take 4 oz quinoa, 1 large onion, chopped, 4 tsp coconut oil, 350g celery (finely chopped), 1 apple (roughly chopped), 100g chopped walnuts, salt and freshly ground black pepper.
Place the quinoa in a pan and cover with water. Bring to the boil and cook for about 15 minutes or until the grain is soft.
Drain. Cook the onions in the coconut oil until soft. Add the celery and walnuts and continue cooking for 5 minutes.
Mix all ingredients together in a bowl and season.
There are gluten-free gravy mixes; however, the well known brands such as OXO or Bisto are NOT gluten-free. Another option is to make your own gluten free gravy from scratch.
Take giblets and neck from turkey, bay leaf, black peppercorns (5 or 6), 1 small onion (sliced), salt, 1.2 litres water, 5 tbsp roasting juices from turkey, 4 tbsp any gluten-free flour.
Place the turkey giblets, neck, bay leaf, peppercorns and onion in a pan of water.
Bring to the boil, then simmer gently for about 1 hour. Strain and reserve the liquid.
Take the turkey out of the roasting pan and cover with foil while it rests.
Place the roasting pan on the stove top and gently heat the turkey juices that are left in it. Sprinkle in the flour alternative and stir until smooth.
Stir in the reserved stock and increase the heat until the gravy comes to the boil, by which time it should be smooth and thick.
Here's your grocery list:
* Turkey- best you can afford
* Sweet potatoes
* Coconut oil
* Onion- large
* Lemon x 2
* Bay leaves
* Salt (sea salt)
* Gluten free flour (Bobs Red Mill)
Dr. Kirsten Almon ND, CHt
Certified in Hypnotherapy