The Thankful Edition, Introducing Our Holiday Series
November 20, 2015
As we approach this year’s holiday season we are excited to present the inaugural edition of our Wholistic Planet newsletter. Our holiday series focuses on healthy holiday strategies, such as practicing gratitude, eating mindfully, and celebrating abundance. We have strived to be inclusive of various dietary needs by offering food allergy options, vegetarian & vegan resources, and alcoholic & nonalcoholic beverage ideas. As we continue to develop Wholistic Planet, we welcome your input and will strive to provide valuable information and resources to our wholistic family!
10 TIPS FOR A HAPPY HEALTHY THANKSGIVING
- Choose healthy menu items, quality over quantity. Delight in fresh fruits and vegetables.
- Sign up for a Turkey Trot in your area. Here are some in the Tampa-St. Petersburg area:
- Donate food or time to a local food pantry.
- Watch a parade with your friends and family.
- Get outside for a friendly game of football.
- Chew your food! Chewing thirty times for each bite improves digestion.
- Honor old family traditions and create new ones.
- Practice mindful, soulful eating.
- Drink plenty of fresh filtered water, add lemon, lime or orange slices for extra flavor.
- Appreciate and share all that you are grateful for and try to keep that perspective year round.
- Pumpkin Pancakes
- Cinnamon Roll Turkeys
- Pumpkin Muffins
- GF Breakfast Sausage
- Turkey-Shaped Veggie Plate (see picture above)
- Organic turkey
- Vegan & Vegetarian Options
- Pumpkin Bread
- Cranberry Apple Pecan Wild Rice Pilaf
- Roasted Brussel Sprouts, Butternut Squash, and Cranberries in Dijon Vinaigrette
- Sweet Potato and Pecan Stuffing
- Broccoli Casserole
- Green Bean Casserole
- Sweet Potato Casserole with Marshmallows
- Garlic Mashed Potatoes & Gravy
- Sauces: Cranberry Sauce
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie
- Apple Crisp
- Dark Chocolate Raspberries
- Apple Cider Mimosas
- Autumn Sangria
- Butter Beer
- Cranberry Margarita
- Apple Cider
- Non-Dairy Hot Chocolate
- Cranberry spritzer
EGG & BUTTER SUBSTITUTIONS
- 1/4 cup pumpkin puree
- 3 tbsp almond milk
- 1 tbsp honey
- 3 eggs (egg substitute)
- 1 tbsp coconut oil, melted, plus additional for pan
- 1 tsp vanilla
- 1/4 cup coconut flour
- 1 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp baking soda
- In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs (or egg substitute), oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
- Heat a griddle or nonstick ceramic skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter.
Servings: 7 small pancakes
Alternate Pumpkin Pancake Recipe: Dairy Free, Egg Free, Gluten Free Pumpkin Pancakes
- 4 tbsp coconut oil
- 8 eggs (for replacement add apple sause, chia seeds or egg replacement powder) Egg Replacement
- 2 cups almond flour
- 4 tbsp coconut flour
- 4 tbsp ground flaxseed
- 4 tsp baking powder
- 9 oz pumpkin purée
- 1 tbsp honey
- 2 tsp cinnamon
- 1/2 cup chopped pecans
- 1 tsp natural maple flavoring
- Preheat oven to 350 degrees.
- Melt coconut oil and beat eggs into oil.
- Add rest of ingredients and mix well.
- Spray muffin tin with coconut oil and scoop mixture into muffin tins.
- Bake about 20-25 min until you see light brown around edges and top. Let cool and serve.
Corn & Gluten Free Adjustment: Replace the corn starch with potato starch,
or add more GF flour or add protein powder.
Homemade Breakfast Sausage
Cranberry Apple Pecan Wild Rice Pilaf
Roasted Brussel Sprouts, Butternut Squash, and Cranberries in Dijon Vinaigrette
Sweet Potato and Pecan Stuffing
- 1¼ cups almond or cashew milk
- 2 tablespoons potato starch
- 2 tablespoons butter (or butter substitute – see above)
- 2 chicken (or vegetable) bouillon cubes
- ½ cup Veganaise mayo
- ½ cup chopped organic red bell pepper (about ½ of a medium pepper)
- 2 cups diced or shredded cooked organic chicken (or meat substitute)
- 1 (16 oz) bag organic broccoli cuts
- 2 cups shredded Daiya cheddar cheese
- Preheat oven to 350°F.
- Combine milk and potato starch in a large saucepan. Stir until smooth and starch has dissolved. Add butter and bouillon cubes to pan. Cook over medium heat, stirring frequently until mixture is thickened. Stir in mayonnaise.
- Add remaining ingredients and stir to combine. Transfer mixture to a lightly greased 1½ quart casserole dish.
- Bake for 30 minutes or until heated through.
his recipe makes a lot of stuffing, so you may want to cut it in half. Assemble it in a casserole dish (or 2) the day before and refrigerate it. Then, on Thanksgiving morning, drizzle the chicken broth on (more if you like it moist) and bake for 40-45 minutes in a 350 degree oven. Or it can be cooked the day before, then heated in the oven the day of.
- 2 pounds well-spiced bulk turkey sausage
- 2 tablespoons palm oil
- 4 cups each chopped red onions and celery
- 2 tablespoons minced garlic
- 2 tablespoons dried thyme
- 2 teaspoons dried sage leaves, crumbled
- 12 cups GF cubed bread, toasted* (about 1 loaf)
- 2 organic Granny Smith apples, diced
- 1 cup dried organic cranberries
- 1 cup each dried apricots and pitted prunes, quartered
- 2 cups organic chicken broth (vegetable broth)
- Salt and pepper, to taste (which means add it little by little and taste as you go!)
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
- Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium-low heat for 15 minutes.
- Add to the sausage along with the bread, apples and dried fruits. Toss well.
- Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
- Cool before stuffing the turkey or make it on the side in casserole dishes
Garlic Mashed Potatoes
- 1 1/2 pounds Organic Gold potatoes – unpeeled and cut into equal sized pieces
- 2 cloves garlic – minced
- 1/2 cup organic chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for about 30 minutes. They’re going to be so soft your fork will just slide into them.
- Drain the potatoes.
- Warm your chicken/veggie broth.
- In potato pot, add minced garlic, chicken/veggie broth, olive oil, salt and pepper.
- Mash until smooth and creamy.
- 1 cup organic Orange Juice
- ½ cups local wildflower Honey
- 1 cup Brown Sugar
- 2 cups Fresh organic Cranberries
- 1 whole organic Grapefruit, Segmented/Supremed And Rind Reserved
- 3 teaspoons Gluten free organic Vanilla
- 2 teaspoons Cinnamon
- In a medium saucepan over medium heat, mix the orange juice, honey and brown sugar in a pot until sugar has dissolved.
- Add the cranberries, grapefruit (segmented/supremed), rind (slice up 1/2 of the rind for some additional bitterness or zest it), vanilla and cinnamon to the mixture and stir until the cranberries begin to pop.
- Once they start to pop and explode, take the pan off the heat, cover and let stand for 15-20 minutes.
Don’t be concerned if it looks too “liquidy” (it may not be a word, but it is now). It begins to come together when it’s off the heat.
Give it a taste; you definitely can sweeten it up at this point if it’s too tart, but enjoy the cranberry goodness. I usually transfer it to a bowl at this point and wait for it to cool down before placing it into the fridge, and then it really comes together.
Slather on everything and happy Thanksgiving wherever you’re from!
- 1/4 cup butter substitute (see suggested option
- 1/4 cup sweet rice flour
- 2 cups organic chicken stock (juices from the roasted turkey or vegetable broth)
- Sea salt and pepper to taste
- Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir.
- When you have added all the flour and the mixture has become coherent, let it cook in the pan for two to three minutes, stirring all the while.
- When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
- Heat the stock on high heat. Slowly, in small amounts, add in bits of roux, whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small dribs and drabs, until the stock and roux have expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient.
- When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.
Creamy Dairy-Free Mashed Potatoes Recipe
- 1 whole bulb garlic
- 2 pounds of organic Potatoes- yukon gold or russet
- 1/2 – 3/4 cup Almond Milk (substitute your favorite dairy-free milk)
- 2-4 TB Butter Substitute (see suggested options)
- 1 TB Sea Salt
- Pepper to taste
- Cut off top of garlic bulb. Drizzle with about 2 tablespoons broth. Wrap in aluminum foil and bake at 350 degrees F for 1 hour or until softened.
- Peel and slice your potatoes to an even thickness. Aim for about 1 inch. Place them into a bowl of ice cold filtered water. Drain and place in large pot to cook. Cover with filtered water, add 1 Tb of salt to the water and bring to a boil. Boil the potatoes until tender. I test mine with a fork.
- Heat almond milk with dairy free butter on stovetop to warm
- Drain your potatoes in a colander. Add the milk, garlic cloves and 2 TB butter into the pot you just cooked the potatoes in. Place the ricer on the sides of the pot. Spoon the potatoes into the ricer and press. Next mix the potatoes and milk together. Add in the rest of the butter, salt and pepper to taste. Remember “to taste” means you get to taste it and decide if it needs more salt, pepper, butter or milk.
- 1-1/4 cups white rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 3/4 teaspoon xanthan gum
- 1 cup brown sugar
- 3/4 teaspoon sea salt
- 3/4 cup gluten-free oats
- 3/4 cup butter or butter substitute (see suggested options)
- 1/2 cup white sugar
- 1 tablespoon potato starch
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup cold water
- 1 tablespoon butter substitute (see suggested options)
- 1 teaspoon vanilla (vanilla flavor, if desiring alcohol free)
- 4 Organic Granny Smith apples
- Crust: Combine dry ingredients, then work in butter using a mixer. Reserve 1 cup of crust mixture crumbs for topping. Pack the remainder into a 9-inch pie shell, pushing the crust up the sides to make a traditional fluted edge.
- Filling: Combine the sugar, potato starch, salt and cinnamon in a small saucepan. Add the water and butter and bring to a boil. Cook gently over low heat for 10 minutes, stirring frequently. Add the vanilla.
- Peel and dice 4 Granny Smith apples. Pour the cooked sauce over the diced apples and cover all the apples with the sauce. Pour the apple filling into the crust and sprinkle with the reserved crumbs. Bake pie at 325 degrees for one hour. Enjoy!
(higher difficulty level)
Instructions for Homemade Cashew Cream:
Cashew cream is super easy to make, and keeps for several days in the fridge, stored in an airtight container, covered.
You’ll need: 2 cups organic raw cashews, Fresh filtered water
Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water. Cover the bowl with a clean tea towel and let them soak for two hours.
Drain the cashews and pour them into a blender.
- A small pinch of sea salt
- A small splash of coconut milk- maybe 2 tablespoons
- Process the cashews for a minute or two until they form a paste, adding a tiny bit of coconut milk, if necessary, to create a thick, rich cream. Don’t thin it too much- you want it really thick for the pie filling.
- Use immediately or store, covered, in the fridge until using.
- Yields roughly two cups of cashew cream.
The cashew cream thickens the pumpkin custard filling without eggs.
- Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper.
- Preheat the oven to 350ºF (first, make the crust)
- 1 cup flaked unsweetened organic coconut
- 1 cup pecan pieces
- 1/2 cup all purpose gluten-free flour blend
- 1/2 cup organic light brown sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons vegan butter (see suggested options)
- Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.
- Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.
- Bake in the center of the oven for about 7 minutes- to set.
- Remove the pan and set aside.
Meanwhile… make your filling
- 2 14-oz. cans organic pumpkin puree
- 1 1/4 cups thick cashew cream- see below for instructions
- 1 1/4 cups organic light brown sugar
- 1/2 cup coconut milk
- 3 tablespoons molasses
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lime juice or orange juice
- 2 teaspoons bourbon vanilla
- 2 tablespoons tapioca starch
- 2 teaspoons xanthan gum
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Combine all of the ingredients in a large mixing bowl. Using a whisk attachment (if you have one- if not, use standard beaters) beat the ingredients on medium high until you have a smooth, creamy custard texture.
- Pour the pumpkin custard into the Springform pan and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set, and up to 70 minutes or so, if necessary. If the cashew cream was very cold, for instance, you’ll need to bake it longer. If the cashew cream was room temperature, the pie will set/bake sooner.
- Check the pie at about 50 minutes, to make sure the top is not over-browning (some ovens may run hotter, etc). If the top gets too brown too soon, tent it with a piece of foil.
- The pie should look set and slightly firm- though it will still shimmy a little if you shake the pan slightly. You want the center firmness to match the firmness near the outer edges. I baked mine for a full 67 minutes. Every oven is slightly different. Start with an hour in mind- and be willing to bake up to 70 minutes, if it the pie looks “loose”.
- That said- know that this pie firms up when chilled. It is the chilling of the cashew cream that replaces the eggs in this recipe.
- Cool the pie on a wire rack until it is cool enough to handle. Place a piece of parchment paper across the top, and a dinner plate to keep it in place. Chill in the fridge for at least six hours- but preferably, overnight. It will slice best when thoroughly chilled.
- Before serving, remove the outer ring of the Springform pan. Top the pie with Pecan-Pumpkin Seed Praline (recipe follows).
- 2 tablespoons vegan butter (see suggested options)
- A couple of shakes of cinnamon
- A pinch of sea salt
- 1/3 cup chopped pecans
- 1/4 cup raw pumpkin seeds
- 2 tablespoons organic light brown sugar
- 2 tablespoons gluten-free brown rice syrup or maple syrup
- Grease a baking sheet and set aside. Heat a well seasoned, lightly oiled iron skillet over medium heat and add the vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Stir for a minute or a two to toast the seeds and pecans. Add the brown rice syrup and stir till bubbling and sticky.
- Remove from heat; spoon and spread the praline onto a greased baking sheet to cool. Break the praline into pieces for garnishing the top of the pie. I added the praline as a garnish to slices just before serving, but if you need to make this entirely ahead of time, you could top the whole chilled pie with cooled praline pieces.
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
- Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
- Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
- Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving (1 hour).
Yield: 1 pie with 8 slices
- 1 cup butter (or dairy-free butter – see above)
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped parsley
- 2 (8 oz.) cans sliced mushrooms, drained
- 12 cups day old bread cubes, dried overnight (about 1 pound of gluten-free bread)
- 1 teaspoon gluten-free poultry seasoning
- 1 1/2 teaspoons dried sage leaves
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon gluten-free garlic powder
- 3 1/2 cups gluten-free chicken, gluten-free turkey broth or vegetable broth
- 2 lightly beaten eggs (or egg substitute – see suggested options)
- To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry but not browned.
- Melt butter over low heat in a large skillet. Add onions, celery, parsley, and mushrooms. Saute for about 3 minutes while stirring to prevent burning.
- Place bread cubes in a large bowl. Add vegetable mixture and seasonings to bread and toss well. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes. Continue to add gradually add broth until ingredients are moist. (Avoid over-moistening to prevent “soggy” dressing.) Add eggs and stir with a large spatula to thoroughly blend. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out. Serves 12
Gluten Free Pumpkin Bread
- 1-1/2 cups gluten-free flour mix
- 1 tsp. xanthan gum – this helps bind the bread and add structure to it
- 1 tsp. baking soda
- 1/2 tsp. baking powder (as with all ingredients, read the label to make sure it’s gluten-free and when in doubt call the manufacturer)
- 1/2 tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1/2 cup palm oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs (or egg substitute – see suggested options)
- 1 cup unsweetened pumpkin puree
- 1/2 cup unsweetened coconut milk
- 3/4 cup gluten-free chocolate chips
- Preheat the oven to 350 degrees.
- Place the dry ingredients in a medium mixing bowl, and whisk them together.
- Now put the oil, the sugars, the eggs, the pumpkin puree and the coconut milk in a large mixing bowl, and beat them with an electric mixer until smooth.
- Add the dry ingredients, and beat on low speed until they’re incorporated into the batter.
- Now stir in the chocolate chips, and pour the batter into a greased loaf pan or one that’s been sprayed with cooking spray.
- Bake 50-60 minutes until a knife inserted in the center comes out clear.
Gluten-free turkey gravy is easy to make and just as delicious as wheat-based gravy. This is a staple recipe for gluten-free Thanksgiving menus but it’s just as enjoyable in July, served with grilled turkey.
This recipe was adapted for gluten-free diets from a 5-star turkey gravy recipe from About.com Guide to Southern Food, Diana Rattray.
Prep Time: 7 minutes
Total Time: 7 minutes
- Reserved pan juices from turkey roasting pan
- 2 tablespoons Potato starch
- 1/2 water OR white wine
- Salt and pepper to taste
- When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl.
- When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water or white wine. Stir until smooth and dissolved.
- Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.
Yield: About 2 cups of gravy
Spiced Cranberry Orange Sauce
I used just cinnamon to spice this sauce, and I thought it offered the perfect amount of spice without overwhelming the other flavors. However, you could certainly add whole cloves, and/or a sprinkle of nutmeg (just make sure you remove the whole cloves before blending!)
- 12 ounces of fresh cranberries, rinsed (remove any shriveled ones)
- 2 large oranges
- ½ cup of water
- 1 cup of whole cane sugar, coconut sugar, or sugar of choice
- 2 cinnamon sticks
- Peel the orange, and remove any seeds. Dice and place in a small/medium pot. Take a 1-inch piece of the orange peel and slice into three thin pieces. Add to the pot along with the cranberries, water, sugar of choice, and cinnamon sticks. Bring to a simmer over high heat, turn heat to low, and simmer gently for 15-20 minutes. Remove the cinnamon sticks and orange peel. Let cool.
- You can choose to keep the sauce unblended, which will be whole cranberries and orange chunks in a sweet, flavorful syrup. Or you can choose to make a smooth sauce as detailed below.
- To make it smooth, place in a blender (don’t blend when very hot, otherwise it could splatter and cause burns). Blend thoroughly. If you have a high-powered blender, it should get smooth enough simply by blending. If you do not have a good blender stir it through a fine sieve set over a heat safe bowl.
- Chill completely before serving. Keeps up to one week.
Yield: About 2 cups
Sweet Potato Casserole
Yield: 8-10 servings
- 4-5 large sweet potatoes
- 3/4 cup pecans, chopped
- 2 Tbsp butter ,melted (or butter substitute – see above for options)
- 1/2 tsp cinnamon
- 3 Tbsp arrowroot
- 2 Tbsp maple syrup
- 1/4 tsp. salt
- 1-20 oz. can pineapple in juice, not syrup—tidbits or rings (pineapple juice from can)
- Always start your potatoes in a pot of cold water and then bring them to a simmer, not a boil (boiling will give you water-logged potatoes).
- For good flavor, you can simmer the potatoes with the skin on and then once they are cool enough to handle, peel them.
- Make sure that the ingredients you are adding to the cooked potatoes are warm (i.e. heat your milk, cream, yogurt, cream-cheese, butter, or whatever you are adding). Cold ingredients will tighten the starches in the potatoes and make them gooey.
- Use a masher or a ricer, instead of an electric mixer. A mixer will leave you with gummy potatoes. Making them in the crock pot using this method, eliminates the need for transferring them or keeping them warm while the remainder of the meal is finishing.
- Preheat oven to 350 degrees. Wash sweet potatoes. Poke potatoes with a knife or a fork. Bake in preheated oven until soft (this usually takes 1 to 1 ½ hours). TIP: Place tin foil on a rack below the sweet potatoes as they leak out juices and can make a big mess.
- Cut the skins off of the baked sweet potatoes and cut into 2-inch chunks.
- Spread out pineapple rings or tidbits on the bottom of a 9×13 glass baking pan (reserve juices).
- Arrange the cut sweet potatoes on top of pineapple.
- Pour reserved pineapple juice over the top of the sweet potatoes.
- Combine chopped pecans, melted butter, cinnamon, arrowroot, maple syrup and salt in a bowl.
- Distribute topping evenly over sweet potatoes.
- Bake in a 350 degree oven for 20 minutes. Enjoy
Gluten Free Alcohol Options
Hard Apple Cider Mimosa
- 1 part sparkling wine
- 1 part hard apple cider
- Orange juice
Pour sparkling wine into a glass first and then your cider. Top off with orange juice.
Red Autumn Sangria
- 1 bottle organic Pinot Noir
- 1/4 cup GF rum http://www.yummly.com/recipes/cruzan-rum-gluten-free
- 1/4 cup Grand Marnier
- 1/4 cup Creme de Cassis
- 1/4 – 1/2 cup Brandy
- Juice of one organic orange
- 1 cup thinly sliced organic apple and pear
- 2-3 cinnamon sticks
- 1 teaspoon whole cloves
- Pour the wine into a pitcher that is large enough to hold all the ingredients.
- Add the liquors and spices; stir to blend.
- Add the sliced fruit. Let sit at room temperature for at least 2-3 hours. Cover and chill.
- Serve over ice in a stemmed glass.
Cranberry Basil Margarita
- 1 1/4 cups cranberry juice, divided
- 1/2 cup sugar, divided
- 1 1/2 cups (6 oz.) fresh or frozen cranberries, rinsed
- 3/4 cup fresh lime juice
- 3/4 cup tequila (GF – Patron or Lanazul)
- 1/2 cup orange-flavored liqueur, such as Cointreau (GF – Cointreau)
- 3 cups coarsely crushed ice
- Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 wide mouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside.
- Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.
Harry Potter Butter Beer
- 1/2 cup dark brown sugar + 2 tablespoons water*
- 8 tablespoon butter (or butter substitute – see above)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon GF Bourbon Extract*
- 3/4 cup heavy coconut cream
- 12-ounce Zevia cream soda
- Melt butter and allow to cool. Spoon off solids that have formed on top. Set aside.
- In a saucepan set to medium heat, melt your butterscotch or caramel sauce, (or stir together, the brown sugar and 2 tablespoons water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F on a candy thermometer*). This step is not needed if you are using a homemade caramel or butterscotch.
- Stir in the clarified butter, salt, vinegar. Set aside to cool to room temperature.
- Once the mixture has cooled, stir in the rum extract.
For topping: In a medium bowl, combine 2 tablespoons of the caramel/butterscotch mixture and the 3/4 cup of heavy cream. Whisk together or use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve: pour about 1/4 cup of butterscotch mixture into each glass/mug. Add 1/4 cup of cream soda to each glass, then stir to combine. (You can add a bit more butterscotch mixture and use a sodastream if you have one). Fill each glass nearly to the top with cream soda, then spoon the whipped topping over each.
On this Thanksgiving season, the Wholistic Pediatrics and Family Care team would like to share some of the many reasons we are grateful for our Wholistic Planet community. Each of you is very special to us, and is what makes our job enjoyable and rewarding.
- We appreciate that our patients are motivated, open-minded, and hopeful.
- We appreciate the knowledge and resources you share with us that we then share with others in our community.
- We appreciate that you value taking good care of yourselves and your loved ones.
- We appreciate that you entrust us with your most difficult, private, and challenging health issues.
From the bottom of our hearts we thank you!
Dr. Catherine Nutting, Editor-In-Chief
– and the –
Wholistic Pediatrics & Family Care Team
Dr. Catherine Nutting earned her Doctorate of Nursing Practice from the University of South Florida and is certified as a Family Nurse Practitioner. In addition, she earned a Diplomate Certification as an American Board of Anti-Aging Health Practitioner (ABAAHP) from the American Academy of Anti-Aging Medicine. Dr. Nutting also completed an integrative medicine residency through the University of South Florida and holds a Masters of Medical Science in Nutrition and Metabolic Medicine. She is also a Fellow of Metabolic and Nutritional Medicine.