Autoimmune Diet: Holiday Recipes

November 21, 2013

Autoimmune Diet: Holiday Recipes

Just because the holidays are here, doesn’t mean you can’t enjoy good food while on the Autoimmune Diet! Enjoy these recipes, which are made with Autoimmune Diet- friendly foods! We will have these available for our patients in the office. Ask for your copy the next time you’re in the office!

Pumpkin Pie Dip http://fastpaleo.com 1 can (13.5 ounces) coconut milk 2 T pumpkin pie spice 2 T gelatin 2 tsp pure vanilla 2 (15 ounce) cans pumpkin puree

Put gelatin in the bowl of a stand mixer fitted with whisk attachment.
Heat coconut milk in a saucepan over medium high heat, stirring occasionally. When coconut milk starts to bubble around the edge of the pan, slowly pour it over the gelatin. Whip on low for 30 seconds.
Add pumpkin, spice, and vanilla. Whip on medium speed for 2 minutes.
Pour into a covered container and refrigerate overnight. Makes 3 1/2 cups.
Serve with fruit or vegetables.

Crockpot Sweet Potato Basil Soup http://paleomg.com 2 sweet potatoes or yams, diced 1 cup vegetable broth ½ yellow onion, sliced 2 garlic cloves, minced 1 (14oz) can of coconut milk 1 T dried basil Salt & pepper, to taste

Place all ingredients in the crockpot and stir to mix.
Cook for 3 hours on high.
Use a hand blender, blender, or food processor and puree mixture until smooth (note: capacity is about 8-9 cups).

Dr. Gary’s Butternut Squash Soup (by Dr. Gary Draper) 1 med sized yellow or white onion, chopped 2-3 lbs of 1” cubed butternut squash, cubed 6 cups chicken broth 2-3 Tbsp coconut butter spread

Sautee butter and onion in pan, until the onions become translucent. Add chicken broth and then the butternut squash.
Boil for 20-25 minutes.
With a slotted spoon take out the squash and put into the food processor. Blend until smooth.
Re-add the squash back to pan and heat for 5 minutes.
Add salt and fresh ground pepper, to taste.

Pumpkin Soup With Apple Croutons http://www.livingwithout.com 2 tablespoons olive oil 2 (15 oz) cans pure pumpkin puree 1 large leek, trimmed, chopped and rinsed 1 tsp salt 1 T minced fresh garlic ¼ tsp freshly ground pepper 2 T minced fresh ginger 2 cups gluten free chicken stock 2 tsp ground cinnamon 2 cups apple juice ½ cup coconut yogurt Apple croutons, for garnish (see below)

Set a medium saucepan over medium heat. Heat the olive oil. Sauté the leek until soft and cooked down. Add the garlic and ginger and sauté 1 minute. Add the cinnamon and sauté briefly, about 30 seconds, until fragrant. Add pumpkin, salt, pepper, chicken stock and apple juice. Bring to a boil. Reduce to a simmer and cook the soup for 15 minutes, covered.
Remove soup from heat, process with an immersion blender (or in batches in a blender) until smooth. Season with additional salt and pepper, to taste. Stir in ½ cup yogurt until combined.
Divide soup evenly among 8 bowls. Garnish each with 2 Apple Croutons (see below) and a dollop of yogurt. Serve warm.

To make apple croutons: 2 apples, such as Granny Smith or McIntosh, cored 1/3 cup firmly packed light brown sugar

Preheat oven to 300°F. Line a baking sheet with parchment paper.
Cut apples into 8 slices. Spread slices in one layer over prepared baking sheet and sprinkle evenly with brown sugar.
Place on middle rack of preheated oven and bake 20 minutes or until golden. Transfer immediately to a rack to cool.

Herb Gravy http://elanaspantry.com 1 quart chicken stock pan drippings (from roasted chicken or turkey) 2 medium onions, coarsely chopped ½ tsp sea salt 2 cloves garlic 1 T thyme, chopped

In a medium saucepan, heat chicken stock, onions and garlic to a boil.
Reduce heat and simmer until onions and garlic are soft, about 30 minutes.
Pour pan drippings into saucepan.
Blend stock-onion-drippings mixture in a vitamix until smooth.
Place mixture back in saucepan and reheat, then season with salt and thyme.
Serve over turkey, mashed cauliflower, or anything else.

Note: the onions thicken the gravy. Salt & Herb Roasted Turkey http://livingwithout.com 12 pound fresh free-range turkey 2 cups gluten free chicken broth Salt Rub (Step 1) 1 T fresh rosemary, stemmed and chopped ¼ cup kosher salt 1 ½ T fresh sage, chopped ¼ tsp freshly ground pepper 1 T fresh parsley, chopped 1 tsp grated fresh lemon zest 2 tsp fresh thyme Butter / Lemon Rub (Step 2) 8 T coconut butter, melted or 4 T olive oil ½ lemon, sliced thinly 2 tsp fresh thyme or sage, chopped Salt & pepper, to taste 1 tsp grated fresh lemon zest

Mix salt rub together in small bowl.
Wash and dry the turkey, removing heart, giblets and neck. Rub salt mixture inside both turkey cavities and over the entire outside of the bird.
Put turkey in an oven-roasting bag and place on a rimmed baking sheet. Place bird in refrigerator for 8-24 hours.
Preheat oven to 450.
Make butter / lemon rub in a small bowl and mix.
Remove turkey from refrigerator and rinse thoroughly to remove the salt rub. Pat turkey dry inside and out. Transfer to a roasting pan.
Gently lift the skin off the breast, careful not to tear it. Place ¾ of the butter / lemon rub and lemon slices under the skin of the bird. Spread remaining rub over the entire bird and sprinkle lightly with salt and pepper.
Add 2 cups gluten free chicken broth to the roasting pan.
Place turkey, oncovered, in preheated oven and roast for 30 minutes. This sears in the juices. Remove the bird from oven. Lower oven temperature to 325. Tent turkey with foil and return to oven.
Baste turkey every 45 minutes with pan juices, adding more if needed. Depending on size, you will will bake for a total time of 2.5 hours (estimated for 12 lb turkey). Note: for the last 30 minutes, remove foil and let turkey brown. When internal temperature of the turkey reaches 165, remove from oven.
Replace foil tent and let sit for 30 minutes before slicing. This lets the juices return to the meat.

Coconut Almond Green Beans http://www.theclothesmakethegirl.com 1 T coconut oil ½ tsp red chili pepper flakes 2 T sliced almonds ¾ tsp salt 1/2 medium onion, finely diced (about 1/2 cup) 1 cup coconut milk 3 cloves garlic, minced (about 1 tablespoon) 1 lb green beans, trimmed 1 tsp ground cumin 1 tsp freshly squeezed lime juice 1 tsp ground coriander ½ cup fresh cilantro leaves, minced (optional)

Heat the oil in a large sauté pan over medium heat. Add the almonds and cook until lightly browned. Keep an eye on them; they brown quickly! Transfer almonds to a plate for later.
In the same pan, sauté the onion, garlic, cumin, coriander, chili pepper flakes, and salt. Cook until the onion is soft and beginning to get brown bits, about 4-5 minutes.
Add the coconut milk to the pan and mix well, then add the green beans. Make sure everything is blended, then bring the pan to a boil, reduce the heat to a simmer, and cook covered until the beans are tender. The cooking time is a judgment call. If you like them crisp, it’s about 6 minutes. If you like them softer, let them braise for about 8 minutes.
When the beans have reached the desired tenderness, remove the lid and let the sauce cook down until it thickens a bit. Remove the pan from the heat and stir in the almonds, lime juice, and cilantro.

Roasted Carrots With Honey Balsamic Dressing http://glutenfreewheatfreeveganentrees.blogspot.com/ 2 Bunches Baby Carrots, ends cut off 3 T Balsamic Vinegar 10 White Onions, peeled, cut in half 2 T Raw Honey 2tbs Olive Oil

Preheat your oven to 350 degrees.
Line a baking tray with baking paper, spread carrots and onions on tray.
In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat.
Place in oven and bake for 30?40minutes or until vegetables are tender and golden.

Roast Pumpkin With Red Onion & Rosemary http://glutenfreewheatfreeveganentrees.blogspot.com/ ½ Butternut Pumpkin, seeded and sliced 4 T Rosemary Leaves, chopped 4 red onions, peeled and sliced? 4 T Olive Oil

Preheat your oven to 350 degrees.
Line a baking tray with baking paper.Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil.

Roasted Sweet Potatoes (by Elizabeth Jones) 4 Tbsp. olive oil 2 large sweet potatoes, peeled and cut into 1” cubes 4 tsp. garlic, minced ½ cup GF chicken broth 2 tsp fresh rosemary leaves, chopped ½ tsp sea salt

Preheat oven to 350.
Combine oil, garlic and rosemary in baking dish. Bake until oil is hot, about 7 minutes.
Add potatoes, stir to coat.
Roast potatoes for 35 minutes, turning occasionally.
Add the broth and continue cooking, stirring occasionally for additional 20 minutes. Potatoes should be cooked through.
Sprinkle with sea salt.

Maple Glazed Sweet Potatoes http://detoxinista.com/ serves 4 2 medium sweet potatoes, scrubbed and cut into 1-inch chunks 1/4 cup coconut milk ½ tsp cinnamon 1/4 cup pure maple syrup 1/8 tsp ground cloves 1 tsp fresh ginger, minced Pinch of salt

Preheat the oven to 400F.
Combine the ingredients in a large oven-safe skillet over medium heat on the stove, and bring the liquid to a boil. Stir to coat the potatoes well.
Transfer the skillet to the oven, and cook for 10 minutes.
Stir the potatoes, then return the skillet to the oven for another 10 minutes, or until the potatoes are fork-tender. Sprinkle with salt and serve warm.

Mashed Cauliflower http://detoxinista.com/ 1 Head cauliflower, chopped into florets (about 1½ lbs.) 1 tsp fresh chives, chopped 3 roasted garlic cloves Sea salt and pepper 1 tsp fresh thyme leaves

Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.
Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture.
If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or water, and adjust the seasonings to your taste.

Balsamic Roasted Brussels Sprouts http://detoxinista.com/ 1 pound Brussels sprouts, washed and trimmed 2 T coconut oil, melted 3 T balsamic vinegar Sea salt & pepper, to taste

Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn’t warm enough, you can place the bowl inside the oven for 2 minutes to melt.
Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.
Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning. The sprouts are ready when they are lightly golden.
Remove from the oven and serve immediately!

Fresh Cranberry Sauce http://detoxinista.com/ 12 oz. fresh cranberries , washed 1 tsp ground cinnamon ¾ cup pure maple syrup (I prefer Grade B) Juice and zest of ½ lemon 1/3 cup water 1 tsp fresh ginger, minced

In a 1½ quart sauce pot, combine the water, maple syrup, lemon juice, ginger and cinnamon over medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes.
Add the cranberries, and cook for 15 minutes. The cranberries should burst and the sauce will thicken. Make sure you don’t cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well.
Remove from the heat and cool for 5 minutes before transferring to a mold, or storage jar.
Allow to chill for at least 6 hours before serving.

Roasted Garlic Butter Spread (by Diane Krebs) Garlic Olive Oil

Roast a head of garlic by cutting a small bit off the top, drizzle in olive oil, wrap in foil and bake at 350 degrees for about 45 minutes.
Let cool till warm and squeeze meat out of the shells. Add to one half to one cup of coconut oil and mix thoroughly.
Use on any and all vegetables for a real flavor enhancer.
Refrigerate and stays fresh for a week or so in the refrigerator.

Grain Free Pumpkin Pie http://mywholefoodlife.com/ For the crust: 2 cups blanched almond flour ¼ tsp sea salt 2 T coconut oil (melted) 1 Flax egg: 1 T flax meal (ground flaxseed) + 3 T warm water. Whisk together and place it in the fridge for a minute or so.

Preheat oven to 350.
In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form. Once the dough forms, press it into a greased glass pie dish (i.e. 9 inch).
Bake it in the oven for about 9-11 minutes.

For the filling: 2 cups pumpkin puree (fresh or canned is fine) ¼ tsp ginger 3/4 cup milk (I used almond milk) ¼ tsp ground cloves 1 1/2 tsp cinnamon ½ cup maple syrup 1 tsp vanilla extract 3 T arrowroot powder 1/4 tsp nutmeg ½ tsp salt

In a food processor, blend all the filling ingredients until smooth.
Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes. Cool completely on wire rack.
Note: when it’s finished cooling, the pie may feel slightly loose. If it does, simply put it in the fridge and it firm up a bit more.

Pumpkin Coconut Mousse http://mywholefoodlife.com/ 2 cups or 1 can pureed pumpkin ¼ tsp nutmeg 1/3 cup maple syrup ¼ tsp ground ginger 2 tsp cinnamon ¼ tsp ground cloves 1 tsp vanilla extract 1 can full fat coconut milk

The night before you go to make this, place an unopened can of coconut milk in the fridge. The next morning, pull out the can and open it. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
Using the whipping attachment on your mixer, whip the coconut into a cream. While that is whipping, make the pumpkin mixture.
In another bowl, combine the pumpkin, spices and maple syrup and mix well.
Once the “cream” is done, gently fold it into the pumpkin mixture. Chill in the fridge until it is ready to be eaten.

Pumpkin Pie Cookies http://detoxinista.com/ 1 cup creamy almond butter 1 tsp vanilla extract ½ cup pumpkin puree ¼ tsp sea salt ¼ cup pure maple syrup (or sweetener of choice) Optional: ½ cup dark chocolate chips 2 tsp pumpkin pie spice

Preheat your oven to 350F, and line a baking sheet with parchment paper.
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.
Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.
Bake at 350F for 12-15 minutes, until the edges are golden.
Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.

Note: For longer shelf life, and a firmer cookie, store these in the freezer and serve them frozen! Raw Fudge http://detoxinista.com/ 1 Cup Raw Almond Butter ¼ Cup Pure Maple Syrup 1/3 Cup Coconut Oil ½ tsp Fine Sea Salt ¼ Cup Cocoa Powder 1 tsp Vanilla Extract

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm. Alternatively, you could blend them together using a food processor.)
Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
Transfer the mixture to a rectangular or square brownie pan (or glass dish), lined with plastic wrap for easy removal, and smooth the top with a spatula.
Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
Store the leftovers in a sealed container in the freezer.

Salted Caramel Brownies http://mangiablog.com/ For the brownies: 3 oz. 70% dark chocolate (or 3 oz. vegan chocolate chips) ½ cup coconut butter ¾ cup coconut sugar ½ tsp pure vanilla extract 2 flax eggs ( 2 T. ground golden flaxseed + 6 T. water, mix let sit for 10 minutes) (or just 2 large eggs) 2 T coconut flour ½ cup 70% dark chocolate, broken into chunks For the salted caramel: 4 T coconut oil ¾ cup full fat coconut milk ½ cup coconut sugar ½ tsp pure vanilla extract ½ tsp salt For the brownies:

Preheat the oven to 350 degrees F. Grease an 8 in. square baking pan w/ cooking spray.
In a large bowl, melt the chocolate in 15 second intervals, mixing after each interval, in the microwave until completely melted.
Whisk in coconut butter until smooth, you may have to put it back in the microwave to reheat for 15 second to melt the coconut butter enough.
Whisk in the sugar and vanilla until smooth. Then whisk in the flax eggs. Stir in the coconut flour and dark chocolate.
Pour the batter evenly into the prepared pan.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

For the caramel:

Place the coconut oil in a medium saucepan and heat over medium until melted.
Add the coconut sugar and turn up the heat to medium-high.
Begin whisking until the sugar is completely dissolved and the mixture is boiling, about 3-5 minutes. Lower the heat a little and gradually add the coconut milk, whisking continually.
Bring the mixture to a boil, stirring often with a wooden spoon until the caramel is thick enough to coat the back of the spoon.
Take the caramel off the stove and add the vanilla and salt.
Pour the caramel directly over the just baked brownies.
Let cool completely, cut into squares and serve.

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