Happy Thanksgiving!

Dr. Kasia Kines, Nutritionist, CEO and founder of EBV Educational Institute
Virtual clinic serving the US and globally
[email protected]

Happy Thanksgiving everyone! This is not the time for the Green Drink or raw salads…We do love the traditions that stick to the ribs, so I thought I would pick some healthier and at least equally delicious recipes that will be kinder to your digestive tract. These are all 100% plant-based and gluten free. For individuals with soy allergy, Earth Balance typically contains soy but has one variety that is soy free. We had the biscuits and the gravy last year and there were delicious. Yes, I know, this is when we have all those starchy delights. It is much easier on your digestion and sugar balance if you have some protein with it though. So if you opt not to have turkey for any reason, try the quinoa too! Let me know how you liked these recipes.

To your health!

Kasia

Cashew Gravy

This recipe along with the biscuits below was found by my husband on www.vegweb.com and I only replaced corn starch with arrowroot. The gravy and buscuits were so wonderful! Enjoy. This original recipe was by [email protected]. Thank you H!

2 cups hot water

½ cup cashews

2 T Braggs Liquid Aminos

1 T arrowroot powder

2 tsp onion powder

2 tsp nutritional yeast

½ tsp Celtic sea salt

1. Put everything in a blender and blend except the hot water. Blend very well, up to 5 minutes.
2. Add reserved water and pour into a pan and heat until thickened.
3. Served over biscuits, or mix with noodles. It works well with a vegetable pot pie.Makes: 2 cups. Preparation: 10 minutes

Savory Buscuits

This recipe is also from vegweb.com by Lezly. I adjusted it and replaced white flour with a gluten free mix. I also had to add Xanthan gum. I remember that I had to add much more flour than the 1 2/3 cup the recipe calls for. Keep working it and adding until you get the right consistency. I also added Xanthan gum – I bet it was ¼ tsp. The result was simply delicious! Try it out!

2 T raw apple cider vinegar

1 c non-dairy milk (make it unsweetened)

1 2/3 c gluten free flour mix (you will need much more than that and you will need at least 1/4 tsp xantham gum)

1/3 c nutritional yeast

5 tsp baking powder

1 tsp dried herbs

1 tsp Celtic sea salt

5 T margarine (make it Earth Balance)

1. Preheat the overn to 450 degrees Fahrenheit.
2. Buttermilk: to a measuring cup, add apple cider vinegar. Add non-dairy milk to fill the measuring cup to the 1 cup measurement line. Stir gently and let sit for a minute to curdle.
3. In a bowl, combine flour, nutritional yeast, baking powder, herbs, and salt. Cut margarine into flour mixture until mixture is crumbly. Add the “buttermilk” to the flour mixture and stir into a ball of dough.
4. On a lightly floured surface, roll the dough out to about 1 inch thick. Cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
5. Bake at 450 degrees Fahrenheit for 10-12 minutes.Makes: 12-14 biscuits. Preparation time: 15 minutes. Cooking time 12 minutes.

Stuffed Acorn Squash with Quinoa and Pistachios

This recipe is from Whole Living Magazine – thanks go to Martha Steward. Remember to rinse quinoa in water well before cooking it or it will be bitter in taste.

www.wholeliving.com

4 small acorn squash, halved and seeds removed

4 Tbsp extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup quinoa rinsed

½ cup chopped fresh parsley

(½ cup feta, crumbled – you can skip this step if you are a vegan)

½ cup roasted, salted pistachios, chopped

2 tsp red wine vinegar

Pinch of red pepper flakes

1. heat oven to 425 degrees. Brush squash with 2 Tbsp olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
2. Meanwhile, bring quinoa and 2 cups of water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool. Then fluff with a fork.
3. In a large bowl, combine quinoa, parsley, (feta), pistachios, remaining 2 Tbsp olive oil, and vinegar. Season. Divide filling among squash.

Dr. Kasia Kines, Nutritionist, CEO and founder of EBV Educational Institute
Virtual clinic serving the US and globally
[email protected]