Abundant Harvest StuffingEveryone who’s tasted this grain-free, gluten-free version proclaims they’ll never go back to dressing made from bread crumbs or cornmeal. This recipe showcases the abundance of harvest season. Yes, it’s packed with NFkB-inhibiting spices, luteolin from celery, healthy fats and more, but hey, it’s the holidays and time to relax and focus on sharing with friends and family. To simplify preparation, I like to measure out the spices and prep the veggies the evening before. Feel free to make this recipe your own with whatever additions are traditional for your family: mushrooms, olives, chestnuts, minced turkey gizzards, raisins.

PART 1 Heat non-stick pan over medium heat, when warm add the oil and brown the pork. Stir in spices and set aside.

1 TBSP healthy oil—butter, lard, tallow or ghee from pasture-raised animals; or olive, macadamia or algae oil1 lb ground pasture-raised pork or 2 cups minced tempeh or 2 cups diced jackfruit, rinsed3 tsp fresh sage leaves, chopped or 1 tsp dried1 tsp fresh thyme leaves, chopped, or ¼ tsp dried1 tsp fresh rosemary, chopped or ¼ tsp dried¼ tsp cayenne powder¼ tsp crushed red pepper flakes

PART 2 Sauté onions until translucent, about 5-7 minutes, then add remaining ingredients and combine this mixture with the herbed mixture from above.

1 TBSP healthy oil—butter, lard, tallow or ghee from pasture-raised animals; or olive, macadamia or algae oil3 cups celery with leaves, diced2 cups onions, diced2 large or 3 small tart green apples with skin, diced or quince, finely diced1 cup dry real wild rice, precooked to 1½ cups link—optional, omit if eating ketogenic2 TBSP dried unsweetened cranberries, goji or lingonberries1-2 TBSP poultry seasoning¼ c chopped nuts, pecans, walnuts or hazelnuts

thanksgivingRECIPES from Your Nutrition Team • www.Nutritional-Solutions.net

for a gluten free, grain free, low glycemic-load holiday© 2016 Jeanne M. Wallace, PhD, CNC

PART 3 Whisk the eggs into the broth/drippings, then stir into the dressing, combining well. Spread in 10x14” glass baking dish. Bake covered for 30 minutes at 350°F. Uncover last 10 minutes to crisp the top if desired. Serves 8-10.

2 pasture-raised eggs or 2 TBSP flaxseeds gelled in ½ cup water or broth or x’s “Apple Egg substitute)¼ cup turkey stock or drippings or home-made bone broth or Chef Katz’ Magic Mineral Brothsea salt & pepper to taste, may not need any

Shredded Brussels Sprouts with Bacon, Chives & HazelnutsBrussels sprouts are like mini-cabbages. While they can be bitter in the middle of summer, as temperatures cool in fall, they take on a sweetness. We like to serve leftovers for breakfast with a poached egg fresh from the duck coop!

2 lbs Brussels sprouts

½ cup chicken broth, turkey stock/drippings or home-made bone broth or Chef Katz’ Magic Mineral Broth

3-4 slices bacon from pasture-raised animals organic, nitrate-free, no sugar added or bacon substitute (eggplant “bacon” recipe here http://www.thekitchn.com/how-to-make-eggplant-bacon-232874

2 TBSP bacon fat reserved from above or olive oil

½ tsp sea salt

½ tsp ground black pepper

¼ cup toasted hazelnuts, chopped (roast in over at 325°F for 10 minutes)

2-4 TBSP fresh chives, minced

PART 1 Wash Brussels sprouts, trim stems and remove any faded or pale outer leaves. Shred by running through food processor (or carefully hand-cut into thin slices) and set aside. Roast hazelnuts in 325°F oven for 10 minutes, cool then roughly dice. Cook bacon over medium-low heat until just crisp, cool then chop. Reserve 2 TBSP bacon fat.

PART 2 Combine shredded Brussels sprouts, broth and fat in skillet and cook over medium heat 4 minutes until just tender (about 4 minutes, not longer!). Add all remaining ingredients. Serve immediately.

Cider-Glazed Delicata SquashWe serve this instead of mashed potatoes. The recipe comes from chef Jerry Traunfeld’s Herbal Kitchen cookbook. The squash fiber, herbs and apple cider vinegar work to inhibit blood sugar spikes. For an even lower glycemic option, replace apple cider and water with 2 cups of brewed apple-spice tea or black tea.

2 medium delicata squash3 TBSP pasture-raised ghee or butter or coconut oil¼ cup fresh sage, coarsely chopped2 TBSP fresh rosemary, minced1 cup fresh-pressed, unfiltered apple cider or see note in description for lower-glycemic option1 cup water2 tsp apple cider vinegar1 tsp sea saltblack pepper to taste

Peel the squash if desired though not necessary as the skin is edible. Cut the delicata squash in half lengthwise the cut each half lengthwise again. Now cut across into strips ½” thick. Heat skilled over medium high heat, when warm add oil. Cook the squash for 3-5 minutes, then add all remaining ingredients and continue cooking, uncovered, for 20-30 minutes until the liquid has evaporated and the squash is tender.

What’ll-It-Be-This-Year Cranberry SauceEach year, I select a different fruit from our permaculture food forest to showcase with cranberries: pears, quince, currants, gooseberries, heirloom apples, jujube. What will it be this year? Quince, no doubt, as I have 6 of the oversized, oddly-shaped fruits sitting on the counter, perfuming the kitchen with their delicious aroma. Growing up in farm country, many people had a quince tree in the yard. It was an indispensable ingredient to complement apples. Quince are a good source of fiber, vitamin C, antioxidants, and polyphenols. 30+ PubMed studies suggest they have anti-cancer benefits—reducing inflammation and insulin resistance, blocking NFkB, protecting RBCs and inducing apoptosis.

2 cups water3 cups fresh whole organic cranberries, rinsed1 lb chopped fruit of choice: quince, apple, pear, orange, blackcurrants, mulberries, plums, figs1 tsp cinnamon¼ tsp cloves¼ tsp allspice½ tsp ginger (optional)1 TBSP zest from organic lemon, orange or lime1 tsp fresh lemon juice¼ tsp pure monkfruit sweetener or a few drops of stevia, to taste

Combine all ingredients except sweetener in medium sauce pan, cook over low heat, stirring occasionally until tender and thickened to sauce consistency. Taste then add sweetener, adjusting as needed (but remember it will taste sweeter when chilled!). You can mash the fruit if desired or process into a purée, but our family likes it chunky. Another variation I enjoy is to use rosemary and/or thyme instead of cinnamon, cloves and allspice.

Spiced Pumpkin Truffle BitesThis is a different take on dessert for the holiday meal: just a simple bite! Very easy to make. Yields 10-16 truffle bites.

Part 1 Bring truffle ingredients to room temperature (none should be cold). In a mixing bowl, stir together all ingredients except nuts (and chocolate, if using) until completely smooth. Refrigerate 20-30 minutes or until firm enough to roll into balls with your hands or a mini cookie scoop.

1/4 cup pumpkin puree6 TBSP coconut butter, melted completely2 TBSP pure grade B maple syrup¼ tsp pure vanilla extract½ tsp pumpkin pie spicetiny pinch salt

Part 2 While truffle mixture is chilling, roast nuts on baking sheet at 10-12 minutes at 375°F until they smell wonderful. Cool then dice or crush with a rolling pin. Gently melt chocolate, if using, over hot water, stirring occasionally. Roll pumpkin mixture into 1” balls. Press the bottom of each ball into the chopped nuts to form a crust base. Drizzle melted chocolate across the top. Return truffles to fridge or freezer to harden. Leftovers can be stored in the fridge or freezer for up to 3 days.

¼ cup toasted pecans, crushed¼ cup bittersweet chocolate (80% cocoa), melted