Tracy’s Radical Sweet Potato Casserole

Tracy’s Radical Sweet Potato Casserole

Tracy's Radical Sweet Potato Casserole
 
Ingredients
  • 5 pounds sweet potatoes (baked, peeled and mashed)
  • 2 cups fresh or frozen peaches, peeled and chopped
  • ¼ cup ghee
  • ¼ cup heavy cream
  • ½ teaspoon Ceylon cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • ½ teaspoon Celtic sea or Himalayan salt
  • 1 cup pecans, coarsely chopped
Instructions
  1. Bake sweet potatoes in a preheated oven at 375 degrees F until tender, about 45 minutes. Let cool, then peel. Roughly mash, then add ghee, cream, and spices. Mash together, leaving some texture. Fold in chopped peaches.
  2. Spread mixture in the bottom of a greased 9×13 baking dish. Top with pecans. Bake uncovered for 20-25 minutes. Enjoy!!

 

The Healthiest Turkey Gravy

The Healthiest Turkey Gravy

The Healthiest Turkey Gravy
 
Instructions
  1. Simply cut up mirepoix vegetables – celery, carrot, and onion or shallots – into small chunks and place in the bottom of the pan you’re roasting the turkey in. I also like to add peeled garlic cloves and a few slices of tart green apple for more depth of flavor. Once the turkey is done, scoop the soft, roasted vegetables out and puree in the blender. Use as much of this pureed vegetable mix as needed to thicken the turkey juices into a rich, flavorful gravy. Add seasonings to taste.

 

Cranberry Chutney

Cranberry Chutney

Cranberry Chutney
 
Ingredients
  • ¼ cup finely diced shallots
  • 1 tablespoon of ghee (can substitute coconut oil)
  • 2 cups fresh organic cranberries
  • ½ cup filtered water
  • 3 tablespoons Lakanto syrup
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon fresh orange zest
  • 1 teaspoon pumpkin pie spice
  • juice of 1 small orange
  • Real Salt to taste
Instructions
  1. • Add ghee to a 2-quart saucepan on medium heat and saute shallots for several minutes until softened.
  2. • Add in remaining ingredients and simmer for 20 to 25 minutes or until cranberries are completely softened, stirring often.
  3. • Let cool. Store the chutney in a covered container in the refrigerator until serving.

 

Wild Rice and Roasted Cauliflower Stuffing

Wild Rice and Roasted Cauliflower Stuffing

Wild Rice and Roasted Cauliflower Stuffing
 
Ingredients
  • 1 cup wild rice, sifted and washed
  • 2 cups chicken bone broth
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon ground sage
  • ⅛ cup dried parsley
  • 4 tablespoons ghee
  • 1 teaspoon minced fresh garlic
  • ½ cup diced shallots or leeks
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small head of cauliflower, chopped into small florets
  • ½ cup chicken bone broth
  • Real Salt to taste
  • Toasted pecans or slivered almonds to garnish
Instructions
  1. In covered medium saucepan cook wild rice in 2 cups of chicken broth and spices. Simmer for 45 minutes or until wild rice has burst and is soft.
  2. In saucepan, melt ghee and sauté garlic, shallots, carrots and celery until soft. Remove from heat and add cauliflower, ½ cup chicken bone broth and salt, toss to coat. Place in large oven-safe dish and bake uncovered in 400 degree oven while wild rice is cooking, at least 30 minutes. Once wild rice is cooked, remove vegetable mixture from oven, stir in wild rice, and garnish with toasted nuts, if desired.

 

String Bean Almondine

String Bean Almondine

String Bean Almondine
 
Serves: 6 Servings
Ingredients
  • 1 pound fresh organic string beans
  • 2 tablespoons pasture-raised butter
  • 2 tablespoons crushed almonds
  • 1 teaspoon organic lemon or lime juice
Instructions
  1. • Slice beans French style.
  2. • Bring water to a boil, add beans, cover, and cook until slightly crisp.
  3. • Drain and place in serving bowl.
  4. • Lightly toast almonds in butter on low heat.
  5. • Add walnuts and lemon or lime juice to serving bowl and gently combine all ingredients.

 

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