Serves 10-12

A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily.

EQUIPMENT
Soufflé dish, terrine, bread pan or small cheesecake mold (or a few small ramekins or mini-bread pans)
Parchment paper, waxed paper or plastic wrap

PATE
Ghee or butter for dish and paper
1 pound organic, grass-fed beef  liver, trimmed
1 cup beef or chicken broth
1 small onion, rough chopped
2 sprigs fresh rosemary and/or thyme, leaves removed, stems discarded
1/2 cup ghee or unsalted butter (1 stick), room temperature
1/2 – 1 1/4 teaspoon salt (check sodium content in butter and broth!)

FIG PUREE
1/2 cup pomegranate juice, prune juice or port
1/2 tablespoon balsamic vinegar
3/4 cup chopped dried black Mission figs

GARNISH
1/2 cup chopped toasted walnuts or pecans
2-3 fresh rosemary or thyme sprigs
Gluten-free toasts or rice crackers

Butter a medium soufflé dish, terrine, bread pan or cheesecake mold (or use several small ramekins or mini-bread pans). Line the dish/es with parchment or natural-waxed paper, pressing or folding the edges into the dish as best you can, and leaving at least 2 inches at the top for easy unmolding. Generously butter or oil the paper.

Combine the livers, broth, onion and herbs in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for 12 minutes, stirring occasionally, until the livers are cooked through.

Start the figs while the livers are cooking: Bring the fruit juice, vinegar and figs to a simmer in a small-medium saucepan and cook, covered, for 12 minutes, until the figs are soft and plump and some of the liquid has evaporated.

Drain the liquid from the livers and discard. Transfer the solids to a food processor or high-speed blender. Add the butter and salt to the processor and puree until smooth.

Spread the pâté into the prepared pan/s. Layer the top with the figs, using your fingers or a spoon to get an even layer without disturbing the pâté. Cover and refrigerate for at least 4 hours, preferably overnight until firm.

Have ready a decorative platter or plate. Unmold the pâté by carefully lifting it out of the pan via the paper and onto the platter. Leave the pâté on the paper or very carefully slide it off.

Press the chopped walnuts onto the sides of the pâté to hide any imperfections. Garnish the top with the herb sprigs and arrange the toasts around the pâté. Serve chilled or room temperature.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

I used to make cinnamon and nutmeg milk using this same basic formula before a chef-student of mine introduced me to using turmeric instead. This is an ancient Ayurvedic remedy for sore throats and coughs, but is actually delicious! I use it a bedtime dessert beverage or a healthy alternative to hot cocoa.

Nutrition Tip: Curcumin, a powerful compound in turmeric, is proven to reduce inflammation and is a known remedy for colds and flus. Most commonly, you can find turmeric ground in the spice aisle, or if lucky, in whole form in the produce section. It’s in the ginger family and looks like a small finger of ginger, except darker in color.

BASIC
2 cups milk (any kind)
1 teaspoon ground turmeric
2-3 tablespoons maple syrup or 1-2 droppers liquid stevia

ADDITIONS (OPTIONAL)
1 cinnamon stick
2-3 whole cardamom pods, crushed
1/2-inch piece fresh ginger, crushed
4 black peppercorns, crushed
Pinch saffron
Grating of fresh nutmeg

Place all ingredients in a medium sauce pan over medium heat and bring to a gentle boil. Lower the heat and simmer gently, stirring frequently, for 5 minutes to allow the aromatics to infuse the milk.

Strain if using any of the additions, and serve warm. You should feel a touch of heat from the spice at the back of the throat.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 4

Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.

Cooking Tip: I always say, “you can’t go wrong in a clay pot”. Clay pot cooking has been around for millennia and creates soft, tender flavorful food. Anyone who wants a no-stress cooking environment will want to own one. Purchase a large Sclemmertopf or Romertopf brand for around $45 at your local cookware shop or online. Makes the best, fool-proof roast chicken. See my recipe: Perfect Roast Chicken and Vegetables in the Clay Pot.

Nutrition Tip: Quinoa, as well as all grains, nuts and seeds, have phytates or phytic acid that can diminish the absorption of necessary minerals. To reduce phytic acid in these foods, it’s best to soak them, especially in an acid medium, like lemon juice or vinegar. It’s best to soak several hours (overnight for most grains and nuts) but 1-2 hours can be beneficial with the smaller seed grains, such as quinoa, millet and amaranth. Rinse them after soaking.

1 cup quinoa
1 tablespoon lemon juice
1 turkey leg (approx. 2 1/2 pounds)
2 teaspoons each minced fresh (in this order so you can sing):
parsley
sage
rosemary
and thyme
(and lemon zest)
1 1/2 tablespoons butter or olive oil
1/2 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup (approx.) chicken or turkey stock
Salt and pepper to taste

Soak the lid of a large Rommertopf or Schlemmertopf clay pot in water to cover for 10 minutes. DO NOT PREHEAT THE OVEN.

Soak the quinoa with the lemon juice and water to cover while the turkey is roasting. Rinse well and drain.

Wash and pat dry the turkey leg. Mix HALF of the fresh herbs, salt and pepper into the butter. Dot under the skin with half of the herbed butter, and rub the remaining over the skin evenly.

Lay the leg into the pot, cover, and place into the COLD oven and set the temperature to 425 degrees Fahrenheit. Roast for 1 hour and 15 minutes. Remove from the oven and carefully open the lid. Baste the turkey with the drippings several times.

REDUCE THE HEAT TO 375 DEGREES.

Remove the leg from the pot. Pour the pan drippings into a measuring cup and measure in enough of the stock so that you  have 1 cup total liquid. Pour the liquid into the pot and mix in the quinoa and minced herbs. Place the leg back into the pot, close the lid and roast again at the reduced temperature for another 30-40 minutes. When done, the turkey juices should run clear and a meat thermometer in the thickest part of the meat should read 170 degrees. The quinoa should be soft and fluffy.

Remove the leg to a large plate or cutting board. Salt and pepper the quinoa to taste, and arrange on a platter. Slice the meat from the bone and arrange on top of the quinoa.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton, All rights reserved.

Serves 4-6

Fresh mint, rosemary and thyme minced with garlic and lemon combine with toasted pecans to stuff this rolled roast of tender lamb. All that’s needed to make this savory Mediterranean entree is fresh, simple ingredients and 10 minutes of prep time; an hour in the oven and it’s done.

Cooking Tip: Professional and restaurant chefs recommend that most cuts of lamb be cooked medium-rare. This way, the meat stays tender, delicate and quite flavorful. For a leg roast, the temperature should remain within 140-145 degrees. A general rule of thumb for a medium-rare leg roast is 20-25 minutes per pound. You may want to turn the roast half-way through roasting to ensure even cooking.

Nutrition Tip: Do some research in your area to find local, organically-raised lamb (as well as other meats). Local meat from a small, organic farm is fresher, highly nutritious, better tasting, and supports local economy. Smaller farms also tend to be more ethical in how the animals are raised and processed.

EQUIPMENT
Cooking twine
Roasting pan with rack
Meat thermometer (optional)

STUFFING
3 sprigs fresh mint
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 cloves garlic
1 teaspoon fresh lemon zest (grated lemon peel)
1/4 teaspoon salt
1/8 teaspoon white or black pepper
3/4 cup chopped toasted pecans
2 tablespoons olive oil
1 teaspoon honey

LAMB
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon honey
1 (2 1/2 pound) boneless, butterflied leg of lamb
Salt and pepper

Preheat the oven to 350 degrees Fahrenheit.

Remove the stems from the herbs. Mince the herbs, garlic, lemon zest, salt and pepper together to infuse the flavors into each other. Transfer to a medium bowl and mix in the pecans, olive oil and honey.

Mix the olive oil, lemon juice and honey in a small dish. Open the leg, and place flat-side up. Rub the oil and lemon onto the leg and sprinkle with salt and pepper. Turn the leg over and spread the stuffing mixture evenly onto the inside of the leg. Roll up and tie with cooking twine every inch or so to hold it in place (you may need to pinch areas closed with toothpicks as you work to keep it from opening.) Stuff any loose pecans back into the openings at either end.

Place the lamb onto a rack fitted inside a roasting pan. Place in the oven and roast until medium-rare, 45-60 minutes, until a thermometer inserted diagonally 2-inches into the meat reads 140-145. Test in several places, as the meat will cook quicker or slower in thinner or thicker areas. Turn the roast half-way through for even cooking.

Cover loosely with parchment paper and let stand 15 minutes before slicing. Cut off the twine and discard. Serve warm or room temperature.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 4

Full-bodied and full of flavor, wild mushrooms enrich the earthy taste of celery root in this pureed winter bisque. Makes an excellent side for meat, tempeh or a bright green salad.

Cooking Tip: Allowing the dried mushrooms to cook into the stock (vs. soaking them in water to reconstitute) will enrich the stock (and the soup) with “umami“, a flavorful, savory taste that adds body and depth of flavor to foods.

Cooking Tip: Celery Root (celeriac) is an ugly, knobby root often passed up at the market. It has a taste between celery and parsley, with a starchier, earthier flavor. It makes a fabulous soup base, but can also be eaten raw, grated into salads. Make sure to cut away the thick, fibrous skin (the skins can be washed and used for Homemade Vegetable Stock)

SOUP
2 teaspoons olive oil or butter
1 yellow onion, diced
1 (approx. 1 pound) celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley
1/4 teaspoon black or white pepper
.5 ounces (14 grams) dried chanterelle mushrooms (or any variety)
5 cups chicken or vegetable stock, plus an optional cup if needed
1/2 cup cream or optional nut cream (see recipe below)
Squeeze of lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)

CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften
1/2 cup stock

Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6 minutes, until the vegetables are tender.

Add the dried mushrooms and 5 cups of the stock. Simmer, uncovered, for 20 minutes.

Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.

Add the cream, lemon juice and salt to finish. Garnish with the parsley leaves.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 1-2

A perfectly festive holiday smoothie to keep you and your family healthy in the midst of candy canes, chocolate Santas, cheese popcorn and pumpkin pies. Frozen cranberries are blended with kombucha and warming spices to boost immunity and keep the “bad bugs” away. (This is a low-carb smoothie, less sweet than traditional smoothies.)

Nutrition Tip: Buy fresh cranberries NOW while you can and freeze them for use in smoothies and sauces throughout the winter months. These little berries only come around once a year, and are top on the list for their anti-oxidant and immune-boosting powers.

2 1/2  cups milk (any kind – see Homemade Nut Milk)
1/2 cup kombucha (see note)
3/4 cup frozen cranberries
3-4 droppers liquid stevia, or 1-2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
1 tablespoon spirulina or Chlorella powder, ADDED IN LATER

Blend all ingredients EXCEPT SPIRULINA in a blender. Divide the smoothie between two cups, reserving 1/2 cup in the blender.

Add the spirulina to the remaining smoothie in the blender and blend to mix. Slowly pour it into the cups, dividing amongst the two. Use a toothpick or kitchen knife to swirl the green layer on the top.

Note about kombucha: Kombucha is a fermented medicinal beverage using a mushroom culture and brewed tea and/or juice. It sounds worse than it tastes! It comes in many flavors and is hock-full of good bacteria for the gut, it’s touted for its healing abilities. Purchase kombucha in the refrigerated beverage section at your local natural foods store.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4-6

If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.

BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh sage
1 bay leaf

SOUP
1 tablespoon butter or olive oil
1 yellow onion, diced
2 cups chopped left-over turkey
1 quart turkey or chicken broth
1/2 cup left-over mashed potatoes or stuffing
Salt and pepper, to taste
1/3 cup left-over cranberry sauce (for garnish)
Thyme leaves (for garnish)

Wrap the herbs in kitchen twine to make a little bouquet.

Heat the butter in a soup pot over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the chopped turkey and saute another minute.

Add the broth and bouquet garni. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes.

Remove the bouquet and place the soup into a blender. Add the mashed potatoes and puree until smooth.

Add salt and pepper, to taste. Ladle into shallow bowls and dollop each with at least a tablespoon of the cranberry sauce.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Makes at least 1/2 gallon

In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.

Cooking Tip: No worries… if you can’t make the stock right away, freeze it in a plastic bag until ready.

1 roast turkey carcass
1 onion, washed, quartered, skin on
2-3 carrots, rough chopped
2-3 stalks celery, rough chopped
4-5 twigs fresh thyme
2-3 cloves garlic, skin on, smashed
1 bay leaf
Salt, to taste (optional)

Place the carcass in a large stock pot and add water to cover by about 2 inches. Bring to a low boil then turn the heat to the lowest setting. Skim off any of the “sludge” that has risen to the top. Cook, uncovered, on very low heat (there should be no bubbling) for at least two hours, up to six.

An hour before removing from the heat, add the vegetables and cook another hour. Strain. (Do you have a dog? Use any of the leftover carcass meat for dog food; I even puree the veggies for Hannah, my German shepherd.)

Optionally add salt, to taste. (You can also leave it unsalted, adding salt later to the dishes that use your homemade stock.)

Bring to room temperature before refrigerating. The fat can be skimmed off after it chills. The stock will keep for up to a week.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Yield: As many as you want

These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.

Baby pie pumpkins
1 teaspoon melted butter per each pumpkin
1 tablespoon maple syrup per each pumpkin
dash cinnamon and nutmeg per each pumpkin

Place the rack in the center of the oven. Preheat the oven to 425 degrees.

Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin. Scoop out the seeds from the body of the pumpkins. Scrape the seeds from the bottom of the lids.

Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan. Roast for 30-40 minutes, depending upon the size of the pumpkins. They are done when tender to the touch.

Let cool on the rack for 5 minutes.

Gently transfer the pumpkins to a decorative platter. Drizzle the melted butter and maple syrup around the insides of the pumpkins. Sprinkle with the cinnamon and nutmeg. Close the lids and serve warm.

Food photos by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Makes one 9-inch pie

Contains no: gluten, dairy, soy, sugar, eggs

Even people with food allergies can have pumpkin pie on Thanksgiving! This healthy version uses fresh roasted pumpkin with all the traditional spices, creamed with cashews in a festive no-bake crust. Topped with fresh “whipped” cashew cream. One caveat: it doesn’t hold its shape like a traditional baked pie; it’ll be soft and custardy, so be extra careful when plating.

Cooking Tip: For the best pies, fresh pumpkin is always preferred over canned. Make sure to purchased the smaller “pie pumpkins”. Larger varieties will be bitter and tough. Slice in half, and bake in a 400 degree oven for 45-50 minutes, until soft. Remove the seeds and puree the flesh.

FILLING
2 small pie pumpkins (3 cups pumpkin puree)
4-5 droppers liquid stevia, to taste
2-3 tablespoons maple syrup, to taste
1 tablespoon psyllium powder (see note below)
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/2 teaspoon each: nutmeg, ginger, clove
1/4 teaspoon salt

CRUST
1 1/2 cups almonds or hazelnuts
1  1/4 cups pitted dates
1/2-inch piece fresh ginger, peeled
1 teaspoon vanilla extract
1/2 teaspoon sea salt

CREAM
1 1/2 cups cashews, soaked in water to cover for 30 minutes, drained
6 tablespoons water
1 teaspoon vanilla extract
1 dropper liquid stevia extract
1/4 teaspoon salt
Dash ground nutmeg

Heat the oven to 400 degrees. Lightly oil a 9-inch pie plate.

Cut the pumpkins in half and place them, flat-side down, onto a lightly oiled sheet pan or baking pan. Bake for 45-50 minutes, until the flesh is completely soft.

While the pumpkin is baking, prepare the crust and cream:

For the crust, process all of the crust ingredients in a food processor until the nuts are medium-fine ground, leaving them slightly course for texture. The crust should be crumbly, yet hold together when pressed in your palm (if the dates are really dry and the mix is too crumbly, add 1 teaspoon water and blend in).

Have a small dish of water handy for pressing the crust into the pan: Dip your hands in the water, shake off the excess, and press the crust firmly into the bottom and up the side of the pan. You’ll need to dip your hands in the water frequently to keep the crust from sticking to your fingers.

Place all of the cream ingredients in a food processor (no need to rinse the bowl from the crust). Blend until completely pureed, about 3 minutes scraping down the sides as needed. Reserve 1/2 cup for the filling, and place the remaining in the refrigerator for the cream topping.

Remove the pumpkins from the oven to cool. When cool enough to handle, remove the seeds and scoop out the flesh. Measure 3 cups of the flesh into the food processor (no need to rinse the bowl from the cream). Add the 1/2 cup of cashew cream and all remaining filling ingredients. Puree until smooth.

Scoop the filling into the crust and refrigerate for at least 2 hours to set. Remove the remaining cashew cream from the fridge and bring to room temperature before using. Slice and serve each piece with a dollop of the cashew cream.

Note on Psyllium: Psyllium is a fibrous husk that, when blended with liquid, has thickening qualities. Use it in small amounts in raw custards to help set – make sure that you use GROUND/POWDERED (not the whole husk) for desserts. Careful not to use too much or it will alter the flavor of the dessert. Purchase psyllium in the supplements section at your local natural foods store.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4

This curried dressing warms the body in the winter months. Pungent spices are rounded with honey, fresh apples and candied nuts.

NUTS
3/4 cup walnut or pecan halves
Pinch each: cinnamon, nutmeg, cardamom, ginger
Dash salt
1 tablespoon maple syrup

DRESSING
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 teaspoon garam masala spice blend
Pinch salt

SALAD
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
Dash salt
1 bunch spinach, triple washed, stems removed, chopped
1 apple or pear, thinly sliced
2 ounces feta cheese

Heat a medium saute pan over medium heat. Add the nuts and dry-toast for 5-6 minutes, flipping frequently, until browned and fragrant (be careful… they burn quickly at the end).

Turn the heat to low and add the spices and salt. Heat until just barely smoking, 20-30 seconds. Using a wooden spatula, stir in the maple syrup and cook, stirring constantly, until the syrup starts to crystallize, 2-3 minutes. Remove the nuts to a plate to cool.

Whisk the dressing ingredients in a small dish. Let sit for 5-10 minutes to allow the flavors to develop.

Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook until translucent, about 5 minutes.

In the meantime, arrange several of the apple slices in a fan-like formation on the side of four salad plates. Crumble some feta onto the apple slices, leaving a bit for the spinach. Drizzle a touch of the dressing onto the apples and cheese.

Add the chopped spinach to the pan with the onions. Cook, tossing the spinach constantly for 2-3 minutes, until the spinach starts to wilt. Remove from the heat and toss in the remaining dressing.

Evenly divide the spinach onto the plates and sprinkle with the candied nuts and additional feta.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

A festive salad highlighting seasonal Fuyu persimmons for a showy presentation and a taste of sweetness. Add richness and elegance with the optional pomegranate-balsamic glaze.

Cooking Tip: There are two basic types of persimmons. One is the hayicha (almond shaped) which needs to be very soft and ripe in order to enjoy. Hayichas need to feel almost mushy to the touch before eating. Fuyu persimmons, on the other hand, are slightly softer than apples or pears when ripe. They look like small, bright orange tomatoes. They can be eaten like apples too: slice, dice or bite right in.

VINAIGRETTE
1 tablespoon pomegranate juice
1 tablespoon Balsamic vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 shallot, minced
Pinch salt
2 tablespoons olive oil

SALAD
1/3 cup  almonds
1 tablespoon tamari
1 head red leaf lettuce
1 fuyu persimmon, very thinly sliced

GLAZE (OPTIONAL)
2 tablespoons each:
Pomegranate juice
Balsamic vinegar
Maple syrup

Whisk the pomegranate juice, vinegar, syrup, mustard, shallot and salt in a small dish. Slowly drizzle in the olive oil, whisking briskly to create an emulsion. Let sit for 10 minutes to allow the flavors to develop.

Heat a small skillet over medium heat and add the almonds. Dry-toast for 5-6 minutes, flipping frequently, until lightly browned and fragrant. Stir in the tamari and cook, stirring constantly until the liquid has evaporated, about 30 seconds. Remove to a plate; slice or chop when cool.

Tear or chop the lettuce into bite-sized pieces. Toss the salad with the dressing until incorporated. Evenly distribute to four salad plates. Lay the persimmon slices decoratively upon the lettuce. Garnish with the tamari almonds.

For the optional glaze, heat all the glaze ingredients in a small sauce pan over medium-high heat. Bring to a boil and let cook down for 3-4 minutes, until it has reduced by about half, and has thickened slightly (do not cook too long to where it starts to candy). Drizzle around the plates and onto the the greens.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Preheat the oven to 375 degrees. Deeply score an ‘x’ onto one side of the chestnuts and place them, slit side up, onto a sheetpan. Roast for 35 minutes, until they have popped open and browned a bit.

Line a large bowl with a damp kitchen towel. Place the chestnuts into the bowl, cover them with the towel and let them steam about 15 minutes.

Peel off the shell – the shell and the fuzzy skin should pull off fairly easily.

6 pitted prunes
4 dried apricots
1/2 cup fresh cranberries
1/2 cup apple juice
1/2 cup flaxseeds
3 mandarin oranges, peeled
2 very ripe persimmons
4 small pineapple guavas (optional)
1/2 cup pomegranate seeds
Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel

Soak the prunes and apricots in water to cover for at least 1 hour. Drain and slice the fruits into bite-sized slices.

Place the cranberries, apple juice and flaxseeds in a medium saucepan and cook over medium heat for 15 minutes, until the cranberries are tender and the mixture has thickened.

Chop the mandarin oranges, persimmons and optional pineapple guavas into bite-sized wedges.

Dollop the cranberry sauce onto the bottom of a decorative dish or individual shallow-rimmed bowls. Arrange the fresh and dried fruits ontop of the cranberries and sprinkle with the pomegranate seeds. Sprinkle the fruit with the spices. Serve warm or room temperature.

©2006 Copyright Alison Anton – All rights reserved.

2 fennel bulbs, quartered
2 medium potatoes (any kind) large diced
2-3 carrots, diagonally sliced into 1-inch pieces
1 yellow onion, halved (leave skin on)
1 leek, sliced thin up to the greens and washed well
6 cloves garlic, peeld and crushed with the back of a knife
2-3 tablespoons olive oil or ghee
salt and pepper

Preheat the oven to 375 degrees and line a large sheet pan with parchment paper or a baking liner.

Place all of the root segments (except the halved onion) into a large bowl. Drizzle with the olive oil and generously sprinkle with salt and pepper. Spread the roots onto the sheet pan, leaving some room for the onion halves. Place the onion halves flat-side down onto the pan with the other veggies.

Roast uncovered for 25-30 minutes, stirring the veggies about halfway through. When done, they should be golden brown and tender throughout. Slip the skins from the onions and slice them into wedges. Serve warm or at room temperature.

©2006 Copyright Alison Anton – All rights reserved.

In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey should be consumed only in its raw form. You will need a spice or coffee grinder to grind the small seeds.

1/3 cup plain sesame oil, or other vegetable oil
1 cup ground sesame seeds (see note)
1 1/4 cup unbleached flour
1/3 cup tahini (sesame butter)
1 cup unrefined sugar
1/4 cup water
1/2 cup chopped pistachios or pecans (optional)

Line a 9-inch square pan with a sheet of aluminum foil or baking parchment paper.

Warm the oil in a large skillet over medium-low heat. Add the ground sesame seeds and flour. Stir until combined, using the back of a wooden spoon or spatula to incorporate the oil and break up the thick crumbs. Toast about 5 minutes, stirring frequently, until the mixture begins to brown — it goes quick at the end, so watch carefully and stir constantly so it does not burn.

Turn off the heat and add the tahini, stirring and mashing with the back of the spoon until incorporated.

In a small saucepan, bring the sugar and water to a boil over medium-high heat for about 1 minute, until it reaches 234-242 degrees on a candy thermometer (optional). Add the syrup to the flour mixture, and stir until completely incorporated. Quickly fold in the optional pistachios.

Spread the batter into the prepared pan and pack it down with the back of a spatula. Let the candy cool at room temperature for several hours before cutting into blocks.

The halvah can be wrapped in plastic wrap and stored in the refrigerator for up to 2 weeks.

Note: Because sesame seeds are so small, they need to be ground in a coffee of spice grinder. Grind 1/4 cup at a time.

©2006 Copyright Alison Anton – All rights reserved.

Tender cooked pears in a rich wine marinade meld with warming spices and a silky, sweet mousse to top it off. A light and elegant dessert that couldn’t be easier to make.

POACHED PEARS
12 ounces dessert wine, such as port, barsac or marsala
1/2 cup agave nectar
zest of 1 lemon, plus 1 teaspoon of the juice
1 teaspoon vanilla
1 cinnamon stick
6 green cardamom pods, lightly crushed
pinch salt
4 bosc or bartlett pears, peeled, cored and halved
maple syrup, for drizzling

MOUSSE
1 package Mori Nu silken tofu
1/2 cup maple syrup
1 teaspoon vanilla
dash each cinnamon and cardamom

Bring the wine, agave, lemon zest and juice to a simmer in a large saute pan or skillet. Add the vanilla, cinnamon stick, cardamom pods and salt. Stir.

Add the pear halves, cut-side down, and cover the pan. Cook gently for 18-20 minutes, until the pears are translucent around the edges and a fork slips into the meat easily. Remove to a dish or plate, drizzle with the remaining sauce and chill.

For the mousse, blend all ingredients in a food processor until smooth and velvety. Remove to a bowl and chill 1-2 hours to set.

To serve, drizzle maple syrup on individual serving plates. Place two pear halves on each plate and dollop with a generous portion of mousse. Garnish with a sprinkling of cinnamon. Serve chilled.

©2006 Copyright Alison Anton – All rights reserved.

Simple elegance. Sweet, ripe pears are grilled on the stovetop grill or barbeque and drizzled with a sweet lemony maple syrup.

4 soft, ripe Bartlett or Comice Pears
6 tablespoons maple syrup
3 tablespoons fresh lemon juice
1/4 teaspoon cinnamon, plus a little more for garnish
1 tablespoon lemon zest (for garnish)

Heat the stovetop or gas grill to medium heat. Slice the pears in half and scoop out the cores with a melon baller. Grill the pears on each side for 3-5 minutes, until soft and grill lines show.

Mix the maple syrup, lemon juice and cinnamon together in a small dish.

Lay a pear half on 8 individual plates. Drizzle the pear with a little syrup and sprinkle with a touch of lemon zest and a sprinkling of cinnamon.

©2007 Copyright Alison Anton – All rights reserved.

Sprouted Zucchini Bread

Makes 4 small loaves

Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re looking to purchase a good dehydrator for all kinds of raw foods, my recommendation is the Excalibur brand, at about $200 online.

Slightly sweet, yet mildly savory, these little loaves offer a bite of comfort for breakfast, lunch or dinner. Sprouted wheat is packed with enzymes, fiber, protein, vitamins and minerals, and since this bread is dehydrated (not baked) it maintains complete nutritional integrity. You may want to double or triple the batch; it will freeze nicely or can be stored in the refrigerator for at least a week.

1 medium zucchini
1 cup soaked and sprouted wheat berries, see below note
1 1/4 cup ground flax seeds
1 cup raisins, plus an additional 1/4 cup
1 1/2 teaspoon sea salt
1/4 cup water
2 tablespoons maple syrup
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Trim the the ends from the zucchini and divide in half. Using the grating attachment of a food processor, grate one half of the zucchini. Transfer the grated zucchini to a large mixing bowl. Rough-chop the other half.

Using the blending attachment, blend the rough chopped zucchini with all the remaining ingredients (except the additional 1/4 cup raisins) until a thick and sticky batter forms. There should be small particles of wheat and raisins, but no chunks; it will be grainy, moist and slightly pasty, but not completely pureed.

Transfer the batter to the bowl with the grated zucchini. Blend together by hand or with a wooden spoon until encorporated.

Do your best to form the dough into 4 “loaves” and place on a dehydrator sheet. The loaves should be no more than 1-1.5 inches high to ensure complete dehydration. If you have small cake molds, these can also be used to form the loaves (make sure they are adequately oiled).

Dehydrate at 120 degrees for 2-3 hours, then turn the temperature down to 105 for another 8-10 hours. Serve warm right out of the dehydrator with butter (or coconut butter) and honey.

Note (Soaking and Sprouting): It’s easy! Soak the berries overnight in water to cover by 1-2 inches. Drain and rinse. Line a dinner plate with a wet kitchen towel and spread the berries evenly onto the towel. Flip the edges of the towel over the top of the berries. Let sit for 8 hours. Rinse the berries and repeat the process for another 8 hours. The berries should be starting to sprout; they can be used now or can sprout another day.

Food photo by Jackson D. Carson

©2008 Copyright Alison Anton – All rights reserved.

Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency for drizzling. Drizzle over soups, entrées, or around plate edges for a bright green splash of color.