By Sabrina Ann Zielinski (Mama Z)
Many of these recipes are our family’s favorites and are very special around fall and Thanksgiving time, although they would be great all year! We hope you enjoy them as much as we do. They are all conversions of different recipes we have all probably enjoyed from one time or another. Each one is free of gluten, wheat, processed sugar, dairy, casein, mainstream preservatives and table salt, and instead have alternatives that are much safer for our bodies.
- French Onion Dip
- Pumpkin Dip
- OnGuard Apples
- Healthy Turkey Brine
- Rolls with Herbed Butter
- Butternut Squash Soufflé
- Sautéed Green Beans
- Apple Sauce
- Healthy Stuffing
- Healthy Gravy
- Orange Cranberry Relish
- Pumpkin Pie
- Apple Crisp/Pie
- Crustless Cranberry Pie
HOT HOLIDAY PUNCH
- 1 quart 100% cranberry juice (unsweetened & not from concentrate)
- 2 quarts 100% orange juice (not from concentrate)
- 6 tablespoons Original Cider Mate
Put the juice in a large pot. Put the Original Cider Mate into a tea bag and in the pot. Turn the burner onto high until boiling, then simmer for 30 minutes. You can do this ahead and freeze. Thaw and warm to serve.
- 1 gallon Cider (fresh pressed is the best)
- ½ cup Organic Cider Mate Mulling Spice
- 4 3-inch Cinnamon Sticks
Put the juice in a large pot. Put the Organic Cider Mate Mulling Spice and cinnamon sticks into a tea bag and in the pot. Turn the burner onto high until boiling, then simmer for 30 minutes. You can do this ahead and freeze. Thaw and warm to serve.
FRENCH ONION DIP
- ⅛ cup oil-packed dried French Onion Dip mix
- 1 cup grapeseed oil Veganaise® or mayonnaise
- 1 cup unsweetened coconut milk yogurt
Put all ingredients in food processor or blender for 1-2 minutes. Refrigerate 2 hours or overnight, then serve with vegetables or chips.
- 1 15-ounce can of pumpkin
- 1 8-ounce package of Daiya plain cream cheese-style spread
- 3 drops doTERRA cinnamon essential oil
- 1 drop doTERRA clove essential oil
- 1 drop doTERRA ginger essential oil
- 2 cups natural confectioners’ sugar (take 2 cups honey granules or coconut crystals and blend in food processor with 3-4 teaspoons arrowroot or non-GMO organic cornstarch)
Put all ingredients in the food processor or blender for 1-2 minutes. Refrigerate 2 hours overnight, then serve with apples or gluten-free ginger snaps
Make the above recipes omitting the 2 cups of natural confectioners’ sugar and replace with 1 cup of maple syrup or agave syrup or a combination of both. Put the blended mixture straight into a regular gluten-free piecrust. Bake at 350ºF for 1 hour or until the center of the pie doesn’t shake. You may need to shield the crust so it does not get too dark.
Adapted from DrJockers.com.
- 1 cup of pink Himalayan sea salt
- 1 cup honey
- 1 quart boiling filtered water
- 7 quarts of filtered water
- 1 large onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 1 flower of garlic, all the cloves opened
- ½ bunch rosemary
- ¼ cup Herbes de Provence
- 6 bay leaves
Put all ingredients except the 7 quarts of filtered water in a large pot. Stir in all the ingredients until salt and honey are dissolved. Pour the heated mixture over the turkey, then add the rest of the 7 quarts of filtered water in a large pot with ice to top. Continue to add ice as you check it a couple times daily. Be sure to brine your turkey 2 days before cooking and no later than the morning of the day before Thanksgiving Dinner.
- 1 stick of organic butter (4-ounce)
- 1 teaspoon herbes de Provence, dried
Soften the stick of butter. Mix with the dried herbs. Put mixture in refrigerator. Use on the turkey before putting it in the oven. Also use on rolls.
- reserved fat from the turkey
- Bragg’s liquid aminos
- rice starch
- pinneapple or apple natural fruit juice
- herbes de Provence
Wisk together until it has a gravy look. Serve with turkey.
GENE’S GLAZED PARSNIPS
- 2 pounds parsnips
- coconut oil or organic butter to bake parsnips
- maple syrup
Place all in a fry pan and fry until everything soaks through. Then transfer into a glass cooking dish. Bake at 350ºF for 30 minutes to 1 hour.
BUTTERNUT SQUASH SOUFFLÉ
A very special recipe from my aunt Sandy converted into a healthier version
- 2 cups cooked, mashed butternut squash
- 1 teaspoon pink Himalayan sea salt
- 5-6 tablespoons maple syrup
- 3 tablespoons organic non-GMO cornstarch
- 3 eggs, separated
- 1¼ cups full-fat coconut milk
- ½ cup organic butter or coconut oil, melted
- Slivered almonds
Combine squash, salt, syrup, brown sugar and cornstarch; beat until fluffy. Add egg yolks, whipping cream and butter; mix thoroughly. Beat egg whites until stiff; fold into squash mixture. Pour into buttered 1½ quart casserole. Sprinkle with slivered almonds. Bake at 350ºF for 1 hour; serve at once.
GENE’S SCALLOPED POTATOES
Adapted from our close family friend’s recipe; the original came from Better Homes and Gardens Cook Book
- 8 potatoes, pared and thinly sliced (8 cups)
- 3 tablespoons chopped onion
- White Sauce
- 4 tablespoons organic butter or coconut oil
- 3 tablespoons all-purpose gluten-free flour
- 2 teaspoons pink Himalayan sea salt
- 4 cups coconut milk
Place half the potatoes in a 2-quart casserole; cover with half the onion and half the sauce. Repeat layers. Spread aluminum foil in a pan and set dish on top. Bake at 325ºF for 2 hours uncovered. Makes 3-6 servings
- ¾ cup minced onion
- 2 apples, chopped – one granny smith and one gala apple
- 1½ cups celery (stalks & leaves)
- 1 cup organic butter or coconut oil or combination of both
- 9 cups soft bread cubes
- 2 teaspoons pink Himalayan sea salt
- ½ teaspoon pepper, white ground
- 1½ teaspoon crushed sage leaves/herbes de Provence
- 1 teaspoon dried thyme leaves (omit if you use herbes de Provence
- Vegetable broth for consistency
Fry onion and celery in the butter. Mix all the rest of the ingredients, then moisten with the vegetable broth.
- 1 pound cranberries
- 1 apple, cored but with skin
- ¾ rind of one orange
- 2 naval oranges, peeled and cut into small pieces
- ¾ cup maple syrup (add only ¼ cup at a time and taste; depending on the sweetness of the oranges you may need less)
Put all ingredients in food processor. Serve cooled.
CRUSTLESS CRANBERRY PIE
- 1 cup all-purpose gluten-free flour
- 1 cup coconut sugar
- ¼ teaspoon pink Himalayan sea salt
- 2 cups cranberries
- ½ cup chopped walnuts
- ½ cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
Preheat oven to 350ºF. Grease one 9-inch pie pan. Combine the flour, coconut sugar and sea salt. Stir in the cranberries and the walnuts and toss to coat. Stir in the butter, beaten eggs and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350ºF for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
APPLE CRISP made into a pie
- 4 cups sliced pared tart apples
- ⅔-¾ cup coconut sugar
- ½ cup gluten-free flour
- ½ cup gluten-free oats
- ¾ teaspoon cinnamon (I use more)
- ¾ teaspoon nutmeg
- ⅓ cup butter, softened (I melt mine)
Heat oven to 375 degrees. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream. 6 servings.
COCONUT WHIPPED CREAM
- 1 can full-fat coconut milk
- 1 tablespoon vanilla extract
- 1-3 teaspoons maple syrup
Place can of coconut milk in the refrigerator overnight. Turn can upside-down and open it. Drain off liquid and use later in a smoothie. Put all the coconut cream left in the can in a stand mixer (I use Kitchen Aid), add vanilla and maple syrup to taste. Mix together with regular or whipping blade. Place in refrigerator 3-4 hours and serve over dessert.
Sabrina Ann Zielinski (Mama Z) is truly a Proverbs 31 woman who is passionate about Urban Homestead and providing her family with allergy-friendly, healthy food that tastes great. Follow her at www.DrEricZ.com