Add these dishes to your Thanksgiving table this year as they are not only delicious but packed full of antioxidants & healthy nutrition!
Whole Wheat Dairy-Free Pumpkin Pie
Cut back on the heaviness and fat of regular pumpkin pie while still enjoying this delectable holiday favorite!
One 9 inch whole wheat unbaked pie crust
2 eggs
1/2 sucanat or brown sugar
1 1/2 t. cinnamon
1/4 t. ground nutmeg
1/4-1/2 t. ground ginger
1/4 t. salt
1 3/4c. cooked pumpkin puree
1 c. vanilla soymilk
Directions:
1. Pre-heat oven to 450.
2. Beat eggs until frothy.
3. Add in spices and salt.
4. Add pumpkin and soymilk and beat until smooth.
5. Pour into pie shell.
6. Bake at 450 for 10 minutes.
7. Reduce heat to 350 and bake for 30-35 minutes.
Can be served warm, chilled or at room temperature. If serving warm, allow to cool slightly before serving.
Cherry Cranberry Sauce
Enjoy this healthy and tasty twist on a classic. Good for days after for sandwiches too!
3/4 c brown rice syrup
1 cup water
1/2 cup port, or other sweet red wine
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup dried tart cherries
1 12-ounce package fresh or frozen cranberries
1/2 cup well-chopped toasted walnuts
Directions:
1. Combine brown rice syrup, water, port, cinnamon and nutmeg in a medium stainless steel saucepan.Stir frequently until mixed well. Add cherries and cook for 1 minute. Stir in cranberries. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
2. Stir in walnuts. Cool completely.
Serve chilled.
To book your personal Nutrition Consultation with Michelle OR to take advantage of our Recipe Redux Special this month, please call us at 818-549-1300
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