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Issue 50: Recipes for a Healthy, Stress-Free Holiday Meal

Roasted Pastured Turkey
Yield: 12 servings

Ingredients:

1 pastured turkey, whole, 12-15 pounds
3 apples, small
3 onions, small
3 stalks celery, plus leaves
3 sprigs rosemary
Olive oil
Celtic sea salt
Pepper, freshly ground
 

Directions:

Rinse and drain the turkey. If you are starting with a frozen turkey, be certain it is completely thawed. Preheat the oven to 350 degrees. Quarter and core the apples. Peel and quarter the onions. Slice the celery into 2-3-inch lengths. Add about 6 tablespoons of olive oil to the cavity of the bird. Stuff the bird with the apples, celery, onions, and rosemary. Rub the outside of the bird with olive oil. Sprinkle the bird with salt and freshly ground pepper, then rub into the skin.

Place the chicken in a roaster, leaving room on the sides. Bake approximately 4½ hours or until meat thermometer reads 180 degrees when pushed into the thigh. Remove the turkey from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.

Source: Keith Tindall of White Egret Farm

 

Cinnamon Sweet Potatoes
Yield: 1 quart

Ingredients:
 
5 lbs. sweet potatoes (yams)
¼ cup coconut oil
¼ tablespoon Herbamare
1/16 teaspoon cinnamon spice concentrate
1/16 teaspoon ginger spice concentrate
 

Directions:

Peel and chop sweet potatoes into 1-inch triangle shapes approximately. Melt coconut oil. In a large bowl, mix sweet potatoes with coconut oil and add Herbamare to taste. Divide the mixture evenly to 3 large sheet pans. With 350 degree oven, roast sweet potatoes for 15 minutes. Pull out and stir. Repeat approximately every 10 minutes until the sweet potatoes are soft and brown. Remove and place sweet potatoes back in the bowl. Add in cinnamon and ginger extracts and gently mix the sweet potatoes by hand. Serve immediately or transfer to large container, label, and refrigerate for later use.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

 

Cranberry Apple Crunch
Yield:
6-8 servings

Ingredients:

Coconut oil
3 cooking apples (e.g. Granny Smith) peeled and cut into cubes
1 bag fresh or frozen cranberries
1 cup Rapadura sweetener
1 stick melted butter
1/3 cup honey
2 ¼ cups honey oats
1½ cups chopped walnuts
 

Directions:
Mix apples, cranberries, and Rapadura and place in coconut oil greased casserole dish. Mix melted butter, honey oats, and chopped walnuts and pour over apples and cranberries. Bake in a covered dish for 1 hour at 350 degrees.

Source: Nicki Rubin

 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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