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
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.
Spread mixture in the bottom of a greased 9×13 baking dish. Top with pecans. Bake uncovered for 20-25 minutes. Enjoy!!
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.
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
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.
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.