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During the holidays I often eat foods that do not serve me because I have a lot of happy
memories attached to these foods, and I crave them. Over the years I have found some very satisfying and delicious substitutes that don’t slow me down. Here are a few gluten-free, vegan, recipes using whole foods and mostly natural sugar. I hope you and your friends and family enjoy them as much as we do. From our table to yours. Happy Holidays!
Apple Crumble
8 cups apples, peeled and sliced
¼ cup real maple syrup
2 TBS lemon juice
3 TBS arrowroot powder
2 tsp cinnamon
1 ½ cups rolled oats
½ cup gluten-free flour (rice, oat, cassava)
½ cup pecans or walnuts, chopped
1 tsp salt
1 tsp cinnamon
½ cup brown sugar
1/3 cup real maple syrup
1/3 cup coconut oil, melted
1 TBS grated ginger (optional)
½ tsp nutmeg (optional)
Peel, core, and slice apples and place them in a mixing bowl. Add lemon juice, maple syrup, arrowroot powder, cinnamon, and stir until evenly mixed. Place mixture into a 9 X 13 glass or ceramic baking dish. Preheat oven to 350. Add the rolled oats, gluten-free flour, pecans, salt, cinnamon, brown sugar, maple syrup, and coconut oil to the same mixing bowl until evenly mixed. Sprinkle the mixture over the apples. Bake on 350 for 40 minutes.
Pumpkin Bread
1 cup pumpkin puree
¾ cup maple syrup
1 /3 cup light coconut milk
1 tsp vanilla
1 3/4 cups oat flour
½ cup brown rice flour
2 tsp baking powder
1 tbsp pumpkin pie spice
Preheat oven to 350. Grease a 8-9 inch loaf pan with coconut oil or line with parchment paper. Whisk pumpkin puree, maple syrup, coconut milk, and vanilla. In another bowl whisk oat flour, brown rice flour, baking powder, and pumpkin pie spice. Pour the wet ingredients into the dry and stir until evenly mixed. Pour the batter into the loaf pan and bake on 350 for 50-60 minutes until browned on top and toothpick inserted comes out clean.
Mac and Cheese
1 cup potato, diced
½ cup carrot, diced
¼ cup cashews
1 tbsp onion powder
1 tsp garlic powder
½ tsp paprika
1 tsp dried oregano
½ tsp dried turmeric
1 tbsp fresh squeezed lemon juice
1 cup vegetable broth
1 tsp salt
12 oz rice pasta
2 tbsp chopped fresh parsley (optional)
1-2 tsp red pepper flakes (optional)
Peel, dice, and steam potato and carrot. Blend steamed veggies with cashews, onion powder, garlic powder, paprika, oregano, turmeric, lemon juice, vegetable broth, and salt. While veggies are steaming cook pasta according to package directions. Drain, rinse and place back in pot. Pour sauce over the pasta and stir until evenly coated. Warm on low heat if necessary. Serve immediately and garnish with parsley and red pepper flakes.
Whipped Potatoes and Mushroom Gravy
6 cups potatoes, peeled and diced
2 tsp salt
2 cups mushrooms, diced
1 cup onion, diced,
2 cloves garlic
¼ cup cashews
2 cups water
1 tsp salt
Add diced potatoes to a pot and cover with water. Cover with lid, bring to a boil, and boil on medium heat for 20 minutes. Pour off remaining water into a bowl. Replace 2 cups of the water back into the pot with the potatoes, add the salt and blend with a hand blender on high until smoother and creamy. Boil mushrooms, onion, and garlic, in 2 cups water on medium heat for 10 minutes. Blend with cashews until smooth. Add more water until it reaches desired consistency.
written by Connie Salgado
Master Footzonologist and Wellness Consultant
Connie healed all her chronic symptoms including frozen shoulder,
back pain, fatigue, brain fog, hypothyroid and more.
She has been helping others to recover their health for over 10 years.
Cedar City, UT
ConnieSalgadowellness.com
@empoweringwellnessnow