Category Archives: Recipes

Dairy Free Eggnog

You heard it here first – healthy eggnog! All the thick and creamy holiday flavor with the benefits of soy. We have been serving this at our house for years and none of our guest ever guess its not made with cows milk. Believe it or not his can be a great protein packed breakfast on the go.

What you’ll need…

1 dozen eggs fresh from the farm at room temp. (or free range if you haven’t met your farmer yet)
1 1/2 c sugar
1 quart + 2 cups organic soy milk (original flavor)
2 pints soy creamer
1 tbs vanilla extract
1/2 Tbs cinnamon
fresh nutmeg to garnish

(if you plan to add some holiday cheer reduce soy milk to just 1 quart)

Separate egg whites from yokes. Set aside yokes for next step. Beat whites with 1/2 cup sugar until stiff. Add 1 cup sugar to yokes beat until creamy yellow. Fold in whites to yokes gently until just mixed. Add soy milk, soy creamer, vanilla, and cinnamon. Beat gently until well combined.

Severe chilled topped with fresh grated nutmeg.

Health benefits to this recipe:

Eggs – If you choose wisely (i.e. fresh farm eggs or free range organic) eggs are an essential source of tons of great nutrients. They are a perfect source of protein, provide essential choline for liver detox, anti-inflammatory carotinoids, and the perfect ratio of omega-3 to omega-6 fatty acids for heart health, brain health, and more.

Soy – Well known for its essential roll in supporting healthy hormone balance and anti-cancer effects. As long as no allergy is known this is a great substitute for the more inflammatory dairy products.

Cinnamon – One of the most wondrous herbs in our spice cabinet, cinnamon helps balance blood sugar, slow bleeding, heal the GI track, support normal digestion, and aids circulation.

Vanilla and Nutmeg – In the herbal world both vanilla bean and Nutmeg are know as nervines meaning they are calming to the nervous system.

Drunken Turkey

A juicy recipe with a little kick that makes a wonderful bone broth stock the day after. Bone broth is an excellent way to get your essential minerals in a highly bioavailable way.  Bone broth can be used as a medicinal food to support the immune system, musculoskeletal system, to promote cardiovascular health, and gastrointestinal repair.

Our favorite part of this recipe is the tradition to toast when you baste the turkey the first time. In our house everyone gathers round and shares one thing they are grateful for from the past year.

15 lb Grass fed, free range Turkey, giblets and neck removed, rinse and pat dry
1/2 c Cajun seasoning  (ideally gluten free organic)
1/4 c Eden Foods Organic Tamari (a gluten free soy sauce alternitive)
1 green apple, cut into large chunks
1 red apple, cut into large chunks
1 orange, quartered
2 lemons, quartered
1 new potato, cut into large chunks
1 old potato, cut into large chunks
1 sweet potato, cut into large chunks
1 yellow onion, quartered*
3 large shallots, leave whole*
2 heads garlic, separated into whole cloves*
small bunch grapes, separate from vine
6-8 pads butter
2 bottles favorite red wine (one for the turkey and one for the toast)
*no need to peal, all will be discarded after making bone broth

Pre-heat oven at 350.

Rinse inside of turkey with a splash of wine. Combine all fruits and veggies in large bowl and toss to mix. Stuff turkey with fruit veggie mix. Set aside extra.

Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Evenly distribute pads of butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Put Cajun seasoning in small bowl and add enough tamari sauce to make into a paste. Rub paste over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining fruit and veggie mix in pan around turkey.

Roast turkey 30 minutes; baste with ½ cup wine. Begin the 1st toast! Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup wine every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes.

Serve, enjoy, and give thanks!

For bone broth save all bones, pan drippings, and stuffing mix and put them all in a stockpot the night of the dinner.  Add enough water to cover all ingredients and put in the fridge over night. When ready to prepare, bring stockpot to a boil, add 2 tbs apple cider vinegar, turn down and simmer 12-24 hours.  The longer the bones cook the more minerals are dissolved.  Strain and make soup or save as a wonderful rich and spicy turkey broth.