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.

There’s no way around eating good food during the holidays, and lots of it. But wouldn’t it be nice if you and your guests actually felt good after the feast? And even the day after?

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RECIPES!
Wild Rice, Cranberry and Apple Stuffing
Homemade Cranberry-Orange Sauce
Baby Pumpkins with Maple and Cinnamon

Thanksgiving doesn’t have to end with feeling stuffed, bloated or constipated. Here are some simple ways to keep it cleaner and feel good all weekend long:

1. Go Light on the Appetizers - One year, my sister-in-law decided not to serve appetizers before our holiday feast. What a relief! Chips and dips, candied nuts, breads and cheeses can be filling and cause bloating before the real eating has even started. Try this: an hour or so before the meal, serve a brothy soup to help with hunger and excite the tastebuds.

2. Skip the Rolls - You don’t need them. With mashed potatoes, stuffing and yams, the extra carbs from refined bread is too much. Wheat bread expands in the stomach (especially with beer) and is one of the most common causes for digestive upset.

3. Make a Wild Rice Stuffing - Unlike refined bread stuffings that are high in simple carbohydrates, wild rice is a whole grain complex carbohydrate that absorbs gently into the bloodstream. It’s high in fiber (your guests will thank you later!) and is a good source of B vitamins and minerals.

4. Use Real Butter - Margarine is not healthier than butter. It is a highly processed food that contains trans-fats, which are oils that have been structually altered and are known carcinogens. Skip the Crisco for pie crusts. Use real butter; your crust will be flaky and rich, and it won’t give you cancer.

5. Choose an Organic Turkey – Ask around at your local farmers’ market for small farms that raise holiday turkeys. Small and local farms are best: the birds are better cared for and the meat is that much fresher. Always choose a farm that doesn’t use antibiotics, hormones or preservatives on their turkeys.

6. Serve Sparkling Cider Instead of Soda - Kids love it! It’s a drink they don’t get to have everyday and is much healthier than commercial sodas. Add a little unsweetened pomegranate juice for a festive color and fruity taste. At the very least, buy natural sodas that use sugar instead of high fructose corn syrup.

7. Try Maple Syrup Instead of Brown Sugar - Commercial brown sugar is refined white sugar with caramel color (molasses if your lucky) added back to it after refining. Although it is a simple sugar, maple syrup absorbs slower into the bloodstream than refined sugar. Use it for candying yams and pumpkin pie filling.

8. Make it Yourself - If you make it, you know exactly what’s in it. It’s also fresher. Skip the canned cranberries, candied yams and pumpkin puree; making them yourself with fresh ingredients is easy and the food will taste markedly better.

9. Drink Lots of Water - Staying hydrated is key. The digestive organs need additional water to process the extra amounts of carbohydrate and alcohol. Make a point to drink at least a half a cup of water every hour, and make sure your kids are drinking water throughout the day, too.

10. Stay Alkalized - To much dietary acid from meats, dairy products and sweets can throw the body’s delicate Ph balance out of whack. This causes stress, irritability and digestive problems. A couple times a day throughout the weekend, pound down this alkalizing formula: 12 ounces of water mixed with 1 tablespoon lemon juice and 1 tablespoon liquid chloropyll (found in the supplements section).

Okay… one last tip (and a very important one, too…)

11. Find Some Alone Time - Holidays can be stressful, and family can sometimes add to the load. Throughout the weekend, make sure to take some time alone for a walk, to read, take a nap or just sit by yourself and breathe. Even 15 minutes by yourself can bring you back into a calm and balanced frame of mind.

HAPPY HOLIDAYS!

natural cooking food and drink cooking healthy cooking natural foods recipe food blog food blogs chef blogs chef blog recipes Alison Anton food Thanksgiving healthy feast healthy holiday food cranberry sauce wild rice stuffing roasted baby pumpkins

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.

You’ll never consider buying canned cranberry sauce again after trying this easy recipe for a sweet and punchy topping for potatoes, poultry or tempeh. For a nice garnish, grate a little of the orange peel and sprinkle it over the sauce just before ready to serve. The orange can also be replaced by a small handful of seasonal kumquats – thinly slice them, peel and all, and toss them into the pot.

1 orange, peeled and chopped (keep the peel)
3 whole cloves
8-12 ounce bag fresh, organic cranberries
1/2-3/4 cup maple syrup
1/4 cup apple juice
1 cinnamon stick
1/8 teaspoon ground nutmeg
2 teaspoons arrowroot powder mixed with 2 teaspoons water

Poke the whole cloves into a 2-inch piece of the orange peel. Place the peel, along with the cranberries, maple syrup, apple juice, cinnamon stick and nutmeg in a saucepan and simmer over medium heat for 15 minutes. Stir the berries occasionally and mash them with the back of a wooden spoon until they pop.

Whisk the arrowroot with the water and slowly drizzle it into the cranberries, whisking briskly to prevent clumping. Cook another 2-3 minutes, until the sauce has thickened slightly and has a glazed look to it. Remove the orange peel and cinnamon stick. Taste, adding more maple syrup for sweetness, as desired. Serve warm.

Bauman College of Holistic Nutrition and Culinary Arts

This is one of my favorite seasonal soup recipes from the culinary school in which I graduated and now teach. Like many soups, it tastes that much better after the flavors have melded and developed… make it a day in advance and gently heat it over medium-low to serve.

1 tablespoon olive oil
1/2 teaspoon ground fennel seeds
1 medium onion, diced
1 medium fennel bulb, diced
1 tart apple, diced
2 cloves garlic, minced
1 large winter squash, peeled, seeded and cubed
4 cups chicken stock
1 teaspoon salt
pinch cayenne

Warm the oil in a soup pot over medium heat. Add the ground fennel; let toast about 30 seconds until fragrant. Add the onions and fennel bulb and sauté for 5 minutes, until they begin to soften. Add the apple and garlic; saute another minute. Add the squash, stock, salt and cayenne; turn up the heat to bring to a boil, then lower the heat to a simmer, uncovered, for 20 minutes until squash is tender. Purée the soup in batches in a blender until silky. Add more salt and cayenne to bring up flavors, if needed. Garnish with fennel fronds.

This is a flavorful and rich puree that can be extended with mashed potatoes or mashed sweet potatoes (my favorite). The puree can be dolloped over meat or tempeh, and is delectible on top of holiday pies and tarts. The chestnuts can either be roasted or boiled.

1 pound chestnuts
Milk (any kind) cream or water
Salt and pepper, to taste
ghee or butter (optional)

Roast the chestnuts (see above recipe) or simmer them in water to cover for 35-40 minutes, until softened. Cool to room temperature, and peel off the shells and skins.

Place the chestnuts in a food processor with about 1/4 cup of your choice of liquid, and salt and pepper. Blend until smooth and creamy, adding more liquid for texture and salt and pepper to bring up the flavors, as desired.

Heighten holiday flavors and add a festive garnish with these sweet and spicy croutons. Try them on top of creamed winter squash soup, green bean casserole (a healthier alternative to canned fried onions), vegetable dishes, meats and stews. Leave out the savory spices and parmesan cheese, and it becomes a rich and rewarding topping for holiday pies, tarts or ice cream.

8 roasted chestnuts (recipe above)
2 teaspoons olive oil
1/4 teaspoon garlic granules or powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch cayenne
1/4 cup grated parmesan cheese
2 tablespoons maple syrup

Chop the chestnuts into course 1/4-inch pieces.

Heat the oil in a medium saute pan over medium heat. Mix in the chestnuts and spices, cooking 30-60 seconds to bring up the flavors in the spices.

Add the parmesan cheese. Stir constantly, cooking for another minute, until the cheese has softened. Stir in the maple syrup and cook another minute.

Transfer the chestnuts to a plate and let them cool slightly before serving. They can be stored at room temperature for up to three days. Store in the refrigerator for a week or longer.

CURRIED APPLES AND ONIONS
1 tablespoon olive oil
1 yellow onion, sliced thin
1 apple, sliced thin
1/2 teaspoon mild curry powder

DRESSING
4 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Pinch salt
6 tablespoons olive oil
2 tablespoons walnut oil (or use more olive oil)

CANDIED PECANS OR WALNUTS
1 cup pecans or walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

SALAD
4 handfuls of baby spinach
2 ounces goat feta

Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and apple. Saute for 2-3 minutes, turn down the heat to medium-low and cover. Cook, stirring occassionally, for 35-45 minutes, until the onions have released their natural sugars and begun to caramelize. They should be a nice caramel color.

In the meantime, prepare the dressing and candied pecans. For the dressing, whisk all of the ingredients together in a small dish. Let the dressing sit at room temperature for at least 15 minutes to allow the flavors to develop.

For the pecans, heat a medium skillet over medium heat. Place the pecans in the pan, stirring and flipping constantly, until the pecans are lightly toasted, about 8 minutes—watch out, they burn fast at the end.

Add the spices and salt; mix about 30 seconds to toast the spices. Turn the heat to low and add the maple syrup. Stir constantly, cooking until the mixture has thickened and is very sticky, about two minutes. Remove to a plate and cool completely.

Place a handful of spinach onto four salad plates. Drizzle with the dressing. Place 1/4 of the warmed caramelized onions over each of the plates of spinach and top with the candied pecans and feta. Give each a grinding of fresh black pepper. Serve while the onions are still warm.

©2006 Copyright Alison Anton – All rights reserved.

Ingredients Parts For 9 Cups For 12 Cups
Brown Rice Flour                          1 part               3 cups                    4 cups
Tapioca Flour                                 1 part               3 cups                    4 cups
Potato Starch (not flour)             1/2 part           1 1/2 cups             2 cups
Arrowroot Powder                        1/2 part           1 1/2 cups             2 cups

Sorry… No secret toy surprise with these healthy Crackerjack TM imitations—the reward comes from a deliciously sweet treat with no refined sugar, butter or artificial ingredients.

6 cups popped corn (about 1/4 cup un-popped)
2/3 cup chopped almonds
1/4 cup grain sweetened chocolate chips (optional)
1/4 cup agave nectar
6 tablespoons almond butter or tahini
1/2 teaspoon salt

1. Mix the popcorn, chopped almonds and optional chocolate chips in a large mixing bowl.

2. Heat the agave nectar, almond butter and salt in a small saucepan over medium heat. Once the syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds.

3. Pour the syrup over the popcorn and mix with a wooden spoon until incorporated. Let cool to room temperature.

4. When cooled, press small handfuls into balls with your fingers. Will keep for 2-3 days, covered, at room temperature.

Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.

1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/2 cup softened honey, plus 2-4 tablespoons for drizzling
1 1/3 cups whole or low fat milk
3 tablespoons melted butter
1/2 cup pitted dates, chopped (separate the pieces as much as possible)

1. Preheat the oven to 375 degrees. Butter a 9-inch-square baking pan.

2. Whisk the dry ingredients together in a large bowl. In another bowl, beat the eggs a few times and add in the 1/2-cup honey and milk. Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix until just incorporated; the batter may be a little lumpy. Gently blend in the melted butter.

3. Pour the batter into the prepared pan and bake 15 minutes. Remove the bread from the oven and sprinkle the top with the dates. Bake another 20-23 minutes, until the bread is golden brown and a toothpick or straw inserted into the center comes out clean. Cool in the pan 10-15 minutes. Serve warm or room temperature with a drizzle of honey.