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Safe holiday recipes

Individuals with food allergies/sensitivities need to stay on the straight and narrow food path even with holiday temptations. That chocolate chip cookie, made with eggs, dairy and wheat flour, may send you into days of unpleasant symptoms. Instead, be ready with a holiday meal plan, like the one below, that is filled with safe foods.

Cauliflower-Pumpkin Mash with Cranberry-Pumpkin Seed Pesto and Asparagus Bundles (wrapped with grilled red pepper strips)

Here's what you need for one serving with some for leftovers:

For the mash:

Steamed cauliflower florets from one third of a medium head of cauliflower

1 cup of pumpkin puree (canned or homemade)

1 T. tahini (or other nut or seed butter)

1/4 cup+ hemp milk (or other dairy-free beverage)

salt and pepper

For the cranberry-pumpkin seed pesto:

1 cup of frozen whole cranberries

1/2 cup water

stevia to taste

leaves from two stalks of kale

2 T. toasted pumpkin seeds

drizzle of olive oil

salt and pepper

Optional: extra pumpkin seeds for sprinkling on top

For the asparagus bundles:

6 asparagus stalks, trimmed

grilled red pepper strips

Here's what you do:

For the mash:

Steam the cauliflower florets for about 4-5 minutes. Allow to cool slightly before putting them in your food processor. Add the other ingredients and pulse until thick and creamy. Remove the mash from the food processor and set it aside.

For the cranberry-pumpkin seed pesto:

Prepare the cranberries. Place them in a medium saucepan with the water and stevia. Heat to boiling and allow the cranberries to pop. Continue simmering until a cranberry sauce is formed. Set aside to cool.

Once the cranberries are cool, toss them in your food processor, along with the kale leaves and pumpkin seeds. Add a drizzle of olive oil, salt and pepper, and pulse to form your pesto. Remove and set aside.

For the asparagus bundles:

Grill red pepper strips in a grill pan or oven. Wrap red pepper strips around bundles of two asparagus stalks. Make three or more bundles. Return to grill to cook the asparagus until crisp and tender.

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Content copyright © 2013 by Sheree Welshimer. All rights reserved.
This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.



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