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Happy Holidays! One of the ways we celebrate the holiday season is with food. Here are this year's tasty holiday recipes - Cranberry Sauce with a sweet addition of plump juicy grapes; Autumn Wild Rice with Mushrooms and Apricots; and Pumpkin Bread, a seasonal tradition, great for dessert or toasted for breakfast.
Cranberry Sauce - a sweet update with the addition of plump and juicy seedless red grapes
1/2-cup freshly squeezed orange juice
3/4-cup raw sugar
1 1/2-cups cranberries
1-cup seedless red grapes
1/2-teaspoon finely chopped fresh mint
Pinch ground nutmeg
1/2-cup of your favorite nuts, such as pecans, walnuts or almonds, slightly toasted (optional)
In a medium saucepan, combine the water, orange juice and sugar. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Add the cranberries. Return the mixture to a boil.
Reduce the heat. Cover and cook for 15 minutes, stirring occasionally. Uncover, add grapes, and cook for 10 minutes more, stirring occasionally.
Add the mint and nutmeg just before serving. Serve warm or chilled.
Autumn Wild Rice with Mushrooms and Apricots - enjoy the nutty flavor of wild rice, complemented by the addition of dried apricots, mushrooms, and toasted pecans
2 tablespoons natural butter
1 medium chopped onion
1/2-cup thinly sliced celery
1 teaspoon finely minced garlic
1/2-cup thinly sliced mushrooms
4-cups cooked wild rice
1-cup chopped dried apricots
1-cup chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/3 cup chopped, toasted pecans
In a large skillet or Dutch oven, melt butter over medium high heat. Saute onion, celery, garlic and mushrooms until nicely browned and tender, about 10 minutes.
Add rice, apricots, broth, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes.
Transfer to a serving dish and sprinkle with toasted pecans.
Notes: Leftovers are great with cubed chicken or ham tossed in to make a one-dish meal.
Pumpkin Bread - a seasonal tradition, great for dessert or toasted for breakfast
Prep Time: 15 Min
Cook Time: 45 minutes to 1 Hr
Yield: 2 loaves
1/2-cup natural butter, softened
1/2-cup unsweetened applesauce
1 1/2 cups brown sugar
1 1/2 cups raw sugar
3 cups all-purpose unbleached flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
dash of sea salt
1 (16 ounce) can solid pack pumpkin
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45 minutes to 1 hour or until bread tests done.
Posted December 2009 | Permanent Link
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