by Tricia DuSaint
With Thanksgiving in a few days, many of us are looking for healthful but also delicious and attractive dishes to add pizzazz to holiday meals. The Cranberry Salad recipe gives a new twist to the traditional use of cranberries at Thanksgiving. The Stuffed Portabella makes a terrific main dish for those who choose not to eat meat or a great side dish for those who do. The recipe can be modified for use as an appetizer by using “baby ‘bellas” instead of large portabellas. Both recipes are dairy and gluten free, and are high in enzymes, vitamins and minerals. Enjoy in good health and have a Happy Thanksgiving!
- 1 pound bag fresh cranberries
- 3 oranges peeled and ground
- 3 Stalks of celery chopped fine
- 1½ cups chopped walnuts
- Juice of ½ lemon
- ½ fresh pineapple, cubed
- ½ to ¾ cup honey
Combine all ingredients and mix well.
Makes 2 servings
- 2 large Portabella mushrooms
- 2 small or 1 large avocado
- 1 diced tomato
- 2 chopped scallions or ¼ cup chopped onion
- ½ tsp dried basil (optional)
- Dash cayenne pepper (optional)
- Dash of Celtic or sea salt
- 3 Tbsp olive oil
- ¼ cup tamari (wheat free) or Nama Shoyu
- Wash, de-stem, and pat dry mushrooms.
- Mix together oil & tamari in flat pan or dish
- Place mushrooms stem-side up in the oil/tamari mixture and coat well. Let sit while preparing stuffing.
- Mash the avocado and stir in tomato, onions, salt and herbs.
- Stuff mushrooms with the avocado mixture and drizzle the remaining oil/tamari marinade over the tops.
* If making stuffed mushrooms as appetizers rather than entrée, use 8-10 small mushrooms instead of each large Portabella.
Tricia DuSaint, M.S., is an educational psychologist and holistic therapist, a certified Living Foods Instructor and a Steering Committee member of Transition Ozaukee.
This article has been republished with permission from the Ozaukee Living Local newsletter.