Allergen-Free Recipe - Candied Pumpkin Seed, Pear, & Spinach Salad

Get ready for a sweet and salty salad that is designed to offset a savory meal.  If  its too sweet for your tastes, add more spinach or some goat cheese (if you can eat goat cheese).

4 c. Baby Spinach Leaves
1 Pear (Red, D'Anjou, or your favorite)
1/4 c. Dried Cherries (Optional)
1/2 c. Candied Pumpkin Seeds (click here for the recipe)
6 tbls. Extra Virgin Olive Oil
2 tbls. Balsamic Vinegar

(1) Add all ingredients to a salad bowl.  Mix and serve.

Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.  

Allergen-Free Recipe - Candied Pumpkin Seeds

I love candied nuts during the holidays.  This recipe provides a good substitute that can be used in a variety of dishes or enjoyed as is.  

1 tbls. Coconut Oil
1/2 c. Pumpkin Seeds
2 tbls. Light Brown Sugar
Salt





(1) Heat coconut oil over medium heat.  Add pumpkin seeds and toast for approx. 2 minutes, stirring constantly, until light brown.

(2) Add the light brown sugar and cook for another minute, until the sugar is dissolved.  Take off heat immediately and spread on a sheet of wax paper to cool.

Note:  Watch this dish carefully, as it is very easy to burn both the pumpkin seeds and sugar.  Stirring will help immensely.

Allergen-Free Recipe - Butternut Squash with Pumpkin Seeds

Butternut squash is one of those vegetables that I wished I like more.  And this recipe, adapted from Plenty More by Yotam Ottolenghi, does the trick.  Butternut squash mixed with pumpkin seeds, spices and a little bit of sweetness makes for an amazing combination.  And a substantial one.  The first night we had this dish, it served as the main dish - no meat needed.
 

1 1/2 tbls. butter substitute (my favorite is Earth Balance, soy free)
1 tbls. Olive Oil
1 Red Onion, Thinly Sliced
5 Small Butternut Squashes (or 1 Large)
4 tbls. Pumpkin Seeds
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/4 tsp. Ground Turmeric
1/4 tsp. Ground Cardamom
1 Cinnamon Stick
1 tbls. Coconut Palm Sugar (or regular sugar)
1 c. Chicken Stock (or other stock)

(1) Preheat oven to 425 degrees F.

(2) Slice onion and fry in a large saute pan with the olive oil and butter substitute over medium heat until translucent and soft. 

(3) Peel and remove the seeds from the butternut squash.  Cut into 1/2" Chunks.  Add to the saute pan, increase the heat to medium high, and cook, stirring frequently, until the squash  shows signs of caramelization.  Add the chicken stock to deglaze the pan and immediately remove from the heat.

(4) Add all of the remaining ingredients and stir to thoroughly incorporate.  Pour onto a baking sheet and spread the squash into a single layer.  Bake in the oven for 15 - 30 minutes (depending on the ultimate size of the butternut squash) until the squash is tender.  Remove from the oven, allow to cool, and enjoy.

Click here to see the entire 2014 Allergen-Free Thanksgiving Menu. 

Allergen-Free Thanksgiving

Since I began experimenting with dietary sources of inflammation, my mother and mother-in-law tried incredibly hard to provide allergen-free alternatives for me during the holidays.  But with my changing list of excluded foods, it was impossible for them to keep up.  I either didn't eat the items they specifically made for me (and appeared ungracious) or I indulged and felt ill - not an easy choice.  To help anyone in the same circumstance and in honor of the upcoming Thanksgiving holiday, I have decided to devote a number of upcoming blogs to allergen-free recipes using classic Thanksgiving ingredients.  Each recipe is entirely free the seven common food allergens and food allergens suspected by the alternative medical community.  Below is the preliminary allergen-free Thanksgiving menu.  If I can get to more dishes in the coming weeks, I'll update this post as the menu expands.  Happy cooking!

 

ALLERGEN-FREE THANKSGIVING MENU - 2014

MAIN

Roasted Turkey w/ Giblet Gravy

 

 

 

SIDES

Cranberry Sauce w/ Apricots and Strawberries






Faux Mashed Potatoes (Cauliflower and Sweet Potato)









Butternut Squash w/ Pumpkin Seeds








Sauteed Green Beans w/ Garlic

 

 

Roasted Brussels Sprouts

 

 

 

 

SALAD

Candied Pumpkin Seed, Pear, and Spinach Salad

 

 

 

DESSERT

Apple Crumble