Roast Turkey:
1.) Choose a 20 lb fresh turkey (organic if possible)
2.) Pat dry with paper towel - inside and out.
3.) Place a peeled onion in the cavity - this infuses the turkey juices with flavor.
4.) Place in roasting pan
5.) Coat bird generously with butter
6.) Cut open a large heavy duty brown paper grocery bag (without lettering if possible)
7.) Coat the entire bag on both sides with butter
8.) Place bag lettering side up, over the turkey and tuck it in around the bird. This is a trick given to me years ago by my former mother-in-law and makes for a golden-brown, succulent bird, which does not require basting.
9.) Place in a preheated oven 375 degrees. Be sure the bag does NOT touch the heat element.
10.) As soon as you hear the turkey begin to sizzle, (about 15-20 minutes) lower the heat to 325 degrees and cook till done - use a meat thermometer to test. Usually 20 minutes to the pound.
11.) Let cool 20 minutes, remove paper and slice.
Stuffing:
This recipe may be doubled.
I like to cook this stuffing in a separate covered dish because of the liquid involved.
* 2 cups Lundberg wild rice mixture - a combination of brown rice and wild rice
* 2 cups organic chicken broth
* 1 tsp salt
* 6 dried apricots cut into very small pieces
* 1/2 cup walnut pieces if desired
* 2 stalks chopped celery
* 1 chopped medium onion
* 4 tbsp butter
* 4 tbsp poultry seasoning
1.) Place rice, salt and chicken broth in a covered 2 quart casserole dish.
2.) Saute onion and celery in butter, add poultry seasoning until vegetables are transparent and well coated with herbs.
3.) Stir hot mixture into rice and broth.
4.) Add apricot and walnut pieces
5.) Place in oven and cook alongside turkey for 2 hours at 325 degrees.
Roasted veggies:
1.) Choose: 1 yam, 1 sweet potato, 1/3 turnip, 2 carrots, 2 parsnips and 2 beets.
2.) Peel veggies and cut into large chunks
3.) Place in a flat baking dish
4.) Now for the fun part:
5.) Use room temperature butter. Use your bare hands and coat each vegetable piece with butter - about 4 tbsp for that amount of vegetables - possibly more. You can also use olive oil to coat the veggies with your bare hands too!
6.) Sprinkle with salt and fresh ground pepper.
7.) Cook along side the turkey for about 1 1/2 - 2 hours until veggies are tender. Baste several times to keep from drying out.
Brussels Sprouts:
* Broccoli works well too!
* 2 pounds of B. sprouts trimmed
* 1 sweet red bell pepper - chopped in small pieces
* 1/2 cup slivered almonds
1.) When the turkey is cooked, steam sprouts in a double boiler or steamer - usually about 20 minutes. Add chopped red pepper and steam for the last 10 minutes.
2.) Place in serving dish and garnish with slivered almonds.
Dessert -yes!
This recipe comes to me from Donna Gates, the famous author of The Body Ecology Diet. Gary and I had a wonderful visit with Donna recently at her beach house in Jupiter Florida where we met her friends and family and enjoyed this dessert made by Diane Zapak.
Lacanto Lemon Mousse:
* 3 whole eggs
* 3 egg yolks
* 3 egg whites - set aside
* 1/2 cup lemon juice OR lime juice
* 1 stick or 1/2 cup butter
* 1/2 cup and 1 tbsp Lacanto
* 2 tbsp Lemon or Lime zest (fine grated rind)
1.) Whisk whole eggs, egg yolks, Lacanto, lemon or lime juice and zest together.
2.) Heat in a double boiler over medium heat and whisk constantly until mixture coats a stainless steel spoon - let cool for 1/2 hour.
3.) Continue to stir occasionally.
4.) In a glass bowl eat 3 egg whites until they form stiff peaks - set aside.
5.) Gently fold hot mixture into the beaten egg whites - one spoonful at a time. Do not over mix.
6.) Spoon dessert into parfait glasses and garnish with more zest.
7.) Refrigerate 2 hours before serving.
Serves 6.
Lacanto is an all-natural sweetener from Japan which has zero calories, zero glycemic index, safe for diabetics, does not feed yeast or candida and is an easy-to use, one-on-one ratio with sugar. lacanto is recommended by the Japanese ministry of health for obesity and diabetes and is naturally derived from the Luo Han Guo fruit, native to Japan, and Erythritol, a sugar alcohol found in many fruits such as grapes and pears. Lacanto is perfect for cooking, baking and sprinkling on cereal or in herbal teas.
View the original article by Caroline Sutherland on Intent.com
About the Author
Caroline Sutherland, the popular author of The Body “Knows,” books, has a vast clinical background as an allergy-testing technician in environmental medicine, which is where her intuitive gift developed. Caroline’s father and grandfather were both medical doctors. As a child, the “blueprint” of her family lineage created important seeds for her future career as a medical intuitive. For more than 25 years, she has lectured internationally, and her intuitive impressions have positively impacted the lives of over 100,000 people. Caroline is the founder of Sutherland Communications Inc.
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