This, along with our family sweet potato recipe, is what I’ll be bringing to this year’s Thanksgiving potluck! I can’t wait to try it!

Serves 4

• 4 fuji apples, cored within 1/2″ of the base
• 2 tbsp. sucanat or xylitol
• 2 tsp. molasses
• 1/3 cup dried tart cherries
• 3 tbsp. chopped walnuts
• 1 tbsp. pastured butter
• zest of one lemon
• 1 cup apple juice

Preheat oven to 425 degrees

If needed, slice a little off the bottom of the apple so it will stand. Place apples in a 9 inch glass pie plate. In a small mixing bowl, mix xylitol (or sucanat), molasses, 2 tbsp. maple syrup, cherries, walnuts, butter, and lemon zest. Stuff apples with mixure, overloading extra over the top. Place remianing maple syrup and apple juice at the bottom of the pie plate. Bake apples for 20 minutes, basting with juice. Cover and bake until tender, about 15 min. more. Serve warm.

2 tbsp olive oil
4 cloves of garlic, peeled and minced
1 bunch chard, stems removed and coarsely chopped
1/2 cup basil leaves, rolled and sliced at an angle (chiffonade style)
1 cup ricotta cheese
20 kalamata olives, halved
sea salt
freshly ground pepper
Parmesan cheese, grated
12 oz. brown rice penne pasta

Boil a pot of water for pasta
In a large skillet, heat oil and cook garlic over medium heat until soft and beginning to brown. Add chard and stir occasionally until greens are just wilted and bright green. Remove immediately from heat and liberally sprinkle with fresh pepper and salt.

Cook pasta according to package directions and drain. Toss pasta with greens, basil, olives and ricotta cheese. Sprinkle grated cheese atop each serving.

10 oz. brown rice (fusilli, elbows, or fettuccine)
1 small bunch lacinato kale, veined and chopped
3 persimmons, peeled and chopped
1.5 tsp. minced garlic
2 tbsp. goat butter
1/3 cup chopped hazelnuts
1/2 pomegranate, seeded
salt and freshly ground pepper, to taste

1. Cook pasta in salted water according to package directions. Place chopped kale in cooking water before draining pasta, and drain pasta when kale is bright green and lightly blanched.

2. Melt one Tbsp of butter in a pan, and sauté the minced garlic until soft.

3. Add the rest of the butter to the pan, then the hazelnuts and persimmons and sauté until the persimmons are just heated through – make certain the fruit does not become soggy!

4. Add the cooked fruit and nuts to the drained pasta and kale. Toss well. Crumble in Gorgonzola and cracked black pepper and toss again. Serve immediately, and sprinkle pomegranate seeds on top.

Holy cow, yummy!

• 1/2 cup uncooked brown rice
• 1 cinnamon stick
• water
• 2 cups coconut milk (or 1 can + 2 oz. water or non-dairy milk alternative)
• 1-2 tsp. vanilla extract
• 1/4 cup date sugar (or sucanat)
• 1/4 cup candied ginger bits

Place rice in a small saucepan with the cinnamon stick and add water until just covered. Bring rice to a boil and turn heat down to simmer for 15-20 minutes. Remove cinnamon stick.

Add coconut milk, vanilla, and date sugar and simmer for 15 minutes.

Add candied ginger and simmer 15-20 minutes longer, until most of liquid is absorbed. Be sure to turn heat off when some liquid remains, as it will thicken upon cooling.

Serve warm or cold, and garnish with shredded coconut if desired.

Dairy Free Chicken with Mushroom Cream Sauce

4 six ounce boneless skinless chicken breast halves
2 -3 tablespoons olive oil – use divided
1 medium onion – chopped
2 cloves garlic – minced
8 ounces mixed wild mushrooms – cleaned and sliced
½ cup plus 2 tablespoons gluten free chicken broth – use divided
1 cup coconut milk
1 tablespoon fresh tarragon – finely chopped
1 tablespoon fresh thyme – finely chopped
Kosher or Sea Salt & pepper
2 tablespoons arrowroot or cornstarch
Additional tarragon or thyme for garnish – optional

Heat two large skillets over medium–high heat. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).

Liberally season chicken breast with salt and pepper. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes. Remove to a plate to rest a few minutes while finishing the sauce.

In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes. Add the chopped garlic and cook for 30 seconds. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half. Add the coconut milk and heat through about 2 minutes. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed.

Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch. Add to the sauce and cook for about 30 seconds until sauce thickens.

Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts. Garnish with fresh herbs if desired.

Serve 4.

By the way, if you don’t have two large skillets or don’t want to dirty two up, cook the chicken then cover with foil on a plate to keep warm and just use the same skillet for the sauce. Just add a little more olive oil to the pan and continue as above.

If you are feeling a little spacey, a little anxious, a little constipated and bloated or just want a seasonal, warm winter meal, try the soup recipe below. It’s simple and delightful this time of year!

GROUNDING SOUP

- adapted from Jen Hoy’s recipe at about.com

According to Chinese 5 element theory, round and root vegetables strengthen the spleen and reproductive organs, nourish the liver, and aid digestion. This soothing soup has a notable calming, easing effect, and should be eaten often by anyone with a sensitive nervous system. The soup also helps promote lactation, and balance blood sugar. It is especially good during the cooler months, as it is considered a warming soup.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:

* 2 tablespoons olive oil
* 1 sweet onion, peeled and chopped
* 1 leek, white and green parts, chopped
* 1 clove garlic, chopped fine
* 1 stalk celery, chopped
* 1 medium carrot, chopped
* 1 medium sweet potato, peeled and chopped
* 1 medium parsnip, peeled and chopped
* 1 small turnip or rutabaga, peeled and chopped
* 1 small pumpkin, or butternut or kabocha squash, peeled and chopped
* 1 bay leaf
* 2 quarts vegetable or beef stock
* 1 tablespoon finely chopped fresh thyme
* Sea salt
* Chopped parsley (optional)
* fresh ginger to taste (optional)

Preparation:
In large soup pot, heat oil over medium heat. Add onion, leek, garlic, celery and carrot, and sauté until onion is translucent, about 5 minutes.

Add potato, sweet potato, parsnip, turnip, pumpkin and bay leaf. Stir vegetables, and then add vegetable stock.

Bring to a boil, cover the pan, reduce heat and simmer 20 minutes, until vegetables are tender.

Add thyme, and sea salt to taste. Cook an additional 5 minutes.

Remove bay leaf, and puree soup in a Vitamix, if desired.

To serve: Ladle soup into bowls and garnish with a sprinkle of chopped parsley. This soup keeps well for several days.

Makes about 3 quarts, or 6 servings.

Ingredients:

• 1 ½ c. Trader Joe’s Semi-sweet or Ghirardelli Chocolate Chips (for Gluten-free)
• 2 c. garbanzo beans, drained and rinsed (about 1 can)
• 4 eggs
• 1 c. organic Sucanat or turbinado sugar
• 2 tsp. true cinnamon (Ceylon cinnamon, or canela in the Mexican tiendas) Specialty spice stores will carry this.
• 1/4 tsp. cayenne pepper
• 1 tsp baking powder (use gluten-free baking powder)

Directions:

1. Heat oven to 350 degrees.
2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
3. In blender or food processor, combine beans and eggs and blend until smooth.
4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
5. Pour batter into a 9” or 8X8” non-stick pan.
6. Bake for 45 minutes or until edges pull away from baking pan. I like my edges a little crispy.
7. Let cook completely before slicing (as chocolate cools, it keeps the bars from being too crumbly).

Mashed cauliflower is a fantastic alternative to mashed potatoes for those avoiding nightshades or high glycemic potatoes. Surprisingly, these do not taste strongly of cauliflower; rather they pick up the subtle buttery notes and allow spices such as cracked peppercorn and garlic to shine through. Use the recipe below as a baseline and feel free to experiment by adding roasted garlic, basil and sun dried tomatoes, rosemary, dill, or other favorite spices to liven things up!

Aimee’s Easy Mashed Cauliflower

* 2 heads cauliflower
* 1 qt. vegetable broth
* 1 tbsp butter or olive oil
* sea salt and freshly ground pepper to taste

Tear florets from the cauliflower head and add to a large stock pot. Cover with broth, bring to a boil and steam until very tender – about 15 minutes.

Transfer florets into Vitamix (this makes them supercreamy!) or a food processor. Add butter or oil, salt and pepper, and any spices you wish to use. Puree on high for 30 seconds – 2 minutes until smooth.

Transfer to a warmed ceramic dish and serve.
Makes about 7 cups.

This recipe was adapted from Tosca Reno’s Eat Clean Diet.
The kalamata and balsamic offer depth and richness to a very light and satisfying dish. This can be served in either summer or winter, paired with a rosemary quinoa pilaf or roasted potatoes.

Serves 4

• 1 pound boneless, skinless chicken breasts or thighs
• salt, pepper, and olive oil to taste
• 2 cups arugula leaves, torn
• 2 tsp fresh sage leaves
• 1 tbsp. dried Italian seasoning
• 4plum tomatoes, chopped (about 2 cups)
• 1/4 cup kalamata olives, diced
• Balsamic vinegar
• 4 stalks asparagus, chopped (optional)

Preheat oven to 450 degrees

Lightly rub olive oil on the bottom of a small baking dish.  Gently massage a touch of olive oil onto the chicken pieces, then sprinkle with salt and pepper. Line the baking dish with arugula leaves and top with chicken. Sprinkle sage leaves, Italian seasoning, tomatoes, olives and asparagus atop chicken and lightly sprinkle with vinegar. Cover with parchment paper and foil and bake for 20 minutes. Let rest 10 minutes before serving.

Yield: 8 Servings

Ingredients

• 3 lb swiss chard
• 2 tbsp. extra-virgin olive oil
• 1 1/2 tbsp minced or pressed garlic
• 6 chopped anchovies (WITH bones for extra calcium)
• 3 tbsp. balsamic vinegar
• 1 tsp. salt & pepper

Instructions

Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chop remaining leaves. In a 6 to 8 quart pan over medium-high heat, stir oil, garlic and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (a little at a time if pan if full), cover, and cook until wilted, about 4 minutes. Mix in vinegar; season to taste with salt & pepper.
Garnish a serving dish with reserved chard leaves; spoon greens atop these leaves and serve.

Fettuccine with Swiss Chard, Walnuts and Lemon

Makes 2 servings

Ingredients:

• 8 ounces rice fettuccine
• 2 tbsp. extra virgin olive oil
• 1 garlic clove, sliced
• kosher salt, pepper, and crushed red pepper to taste
• pinch of fresh chopped rosemary
• 3 cups Swiss chard, washed
• 4 ounces clear vegetable or chicken stock
• 4 tablespoons halved walnuts
• 1 tablespoon white wine
• juice of half a lemon
• OPTIONAL: 1/2 cup grated parmesan cheese

Preparation:

Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown. Add  roughly 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil, or flavor to your liking. Add the rosemary and Swiss chard. Sauté for 1 to 2 minutes.

Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it (al dente).
While the pasta is cooking, add the stock to the Swiss chard and steam-fry for 1 to 2 minutes until reduced in size. Add the walnuts and cook for 30 seconds. Add the lemon juice and olive oil. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese (if using).
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.

Swiss Chard Dahl

Ingredients

• 2 lbs Swiss chard
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 teaspoon coriander
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 fresh red chili
• 1 teaspoon ground black pepper
• 1 cup red lentils
• 1/2 cup stock
• 1 can peeled tomatoes
• salt to taste
• 1 small can tomato puree (to thicken)

Instructions

Chop the old stems tips off the swiss chard and compost. Slice the stems into 1/4 inch pieces.  Steam them in a large frying pan with a little water with add the chopped chili, garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander.  Cover and simmer for ten minutes. Meanwhile, coarsely chop the remaining chard leaves and add to the pot with the stock. Add the red lentils and simmer for a couple of minutes more, then add the canned tomatoes; continue to simmer for about 10 minutes. The lentils should be soft but still intact. Add about half a can tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened.
Serve with brown rice.