This newsletter is about preparing a gluten free, grain free, dairy free, low carb Thanksgiving feast..
Notice: We will be closed this Thursday and Friday in observance of Thanksgiving.

This newsletter is coming out a day early as it contains Thanksgiving recipes that you may wish to shop for ingredients before Sunday.
 
 
 
                                                 November 17, 2012

  
Thanksgiving is almost upon us so this seemed like an excellent time to write about how to create a gluten free, grain free, dairy free, low carbohydrate feast.  The immediate response I tend to get when I suggest such a feast is "How can it be a proper feast without all the traditional Thanksgiving foods that are full of all the ingredients you are leaving out?"

There is the magic!  The idea is to make the traditional Thanksgiving foods we all love, but adjust the recipes to be free of all the foods that are so damaging to our health.

How can we do that?  Let's begin!

Turkey is easy.  It is already naturally gluten/grain/dairy free and low carb.  If you like to baste the bird then you can use coconut oil, avocado oil, or ghee.  Spices are excellent additions as are cooking wines.

How about the stuffing?  Personally I like a nice sausage stuffing.  Instead of using the traditional dried bread cubes, I make up a batch of Dr. Dave's Protein bread, slice it up then dice it into cubes and dry it in the oven or dehydrator.  For a little more flavorful zip I might use the Italian Garlic seasoning mix, or other spices of my own choosing.  For instance I just put a loaf into the oven to which I added dried onion, dried and crushed sage from my garden, black pepper, fish sauce, nutritional yeast, and a spoon full of chicken flavored bullion paste (msg free.)

Once it comes out of the oven I will let it cool completely (over night), then cube it and dry it.  The night before Thanksgiving I will toss the cubes together with a cup each of finely chopped celery and onion, and a pound of cooked country or Italian sausage that has been ground up finely, and a cup of chicken bullion liquid.  Pack all this into a baking dish and it is ready to cook up Thanksgiving morning.  There you have beautiful traditional stuffing mix without any grains or gluten, and very low carb.  I don't recommend stuffing the turkey with this dressing as the moisture from the bird will make the stuffing congeal into a big ball of glue.

"What about the mashed potatoes?"  You would be amazed how much mashed cauliflower tastes like the best mashed when properly prepared.  Steam your cauliflower head then put it into a blender.  Add a quarter cup of either coconut milk or ghee, some black pepper, and a heaping tablespoon of bullion paste and whip it all up.  This is delicious.

Gravy, now that is delving into unknown territory.  If low carb were not an issue then it is very easy to thicken the drippings from the turkey with tapioca starch mixed with some coconut milk - no problem.  But to get truly low carb we need to use a thickening fiber that has no carbs.  At home I might use something called resistive starch which we are not able to digest but which the friendly gut bacteria can digest.  You can think of it as a type of cornstarch without calories.  But I doubt you will have any of that in your cupboard to work with.  I have not tried this yet but I bet that psyllium powder mixed with the coconut milk then quickly mixed with the drippings would do the trick.  Where do you find psyllium powder?  Psyllium powder is your natural flavored Metamucil.  I know that sounds gross, but I bet it would work just fine in a gravy.

Now we need a good vegetable or two.  I like green beans that have been steamed first then lightly pan fried with a little avocado oil, a tablespoon of either fish sauce or gluten free teriyaki sauce and a handful of sliced almonds.

Ellen really liked the roasted Brussels sprouts that my son and daughter-in-law made for us last Christmas.  These are simplicity itself to make.  Wash and trim your Brussels sprouts, then toss them with a little olive oil or avocado oil and salt and pepper to taste.  Put them into a pan in a 400 degree oven for 20 minutes.  While they are cooking, mince up some fresh garlic.  Toss the garlic on top of the Brussels sprouts after they have cooked for 20 minutes then continue roasting them for another 10 minutes.  (You wait on the garlic to keep it from over cooking and becoming bitter.)

Biscuits or muffins can be made from Dr. Dave's Protein Bread.  A nice addition is to add some melted ghee to the mix to give them a nice buttery flavor.  Muffins are made with a normally mixed batch of bread mix spooned into muffin cups.  For biscuits I suggest you reduce the water by 2/3 cup and add a teaspoon of extra baking soda to the dry mix.  To the water also add 1 tablespoon of apple cider vinegar.  This will make the biscuits lighter.  Mix the wet with the dry ingredients then spoon out biscuits sized portions of dough onto a greased baking sheet and bake in a 375 degree oven till browned - usually around 10 to 12 minutes.

It just isn't Thanksgiving without the cranberry sauce.  Ellen loves it so much she makes up gallons of the stuff and freezes it for use all year long.  Take a packet of fresh cranberries and just follow the directions on the package except substitute Dr. Dave's double sugar substitute for the regular sugar in the recipe.  Remember to use only half of the amount of sugar in the recipe, as Dr. Dave's is twice as sweet as regular sugar.

 Last of all is the Pumpkin Pie... gluten free style.  First lets make the crust.  I like to start with 1 ½ cups of almonds, pecans, or macadamia nuts.  Grind the nuts down to a mealy flour consistency.  Add ¼ teaspoon of salt, ¼ teaspoon of baking soda, 1 teaspoon vanilla, 1 tablespoons Dr. Dave Double Sugar, and ¼ cup of melted coconut oil or ghee.  Mash this all together until a ball of dough is formed.  Carefully spread this dough out in a pie pan with your fingers forming an even layer of dough over the whole pan.  Once the dough is spread out, bake it in a preheated 375 degree oven for about 10 minutes, then let it cool.

To make the pumpkin pie filling, combine 16 ounces of pumpkin puree with 2 eggs plus 1 egg yolk, 1 cup of coconut milk, ½ cup of Dr. Dave's double sugar, 1 tablespoon of molasses, and ½ teaspoon of cinnamon, nutmeg, ginger, and if you like, cloves.  Blend all this together until smooth then pour it into the pie crust and bake at 350 degrees for about an hour.

There you have it - a completely traditional Thanksgiving dinner, but without any gluten, grains, dairy, and all low carb!

Happy Thanksgiving,

David         

Take care,

David          

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About Dr. DeLapp

Dr. DeLapp has been a philosopher, non-force Chiropractor, medical intuitive, and health innovator for over 30 years.  He began experimenting with  medical intuition in 1972 while studying physics at UC Davis.  In addition to physics he designed and completed an individual major in the philosophy and psychology of education.  Shortly after he choose to pursue a career in the only truly health oriented profession available at that time, Chiropractic.  He graduated with honors in 1981 with his doctorate and opened a private practice. 
Since that time he has continued his research into the effects of consciousness and learning on health. 
He developed the Biomagnetic Retraining system for correcting movement abnormalities. 
Since 1991 he has focused on developing a powerful system for uncovering and assisting the mind-body connection in health and personal growth.  The in-depth coaching, guided by the subconscious direction from the body, is called Heartflow and the simpler mind-body retraining for health and unfoldment he has named Gracework.  Both are available at Fair Oaks Health.

Dr David DeLapp DC
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Ellen Flowers FGM
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Lorena Morales

 

 

Massage Practitioner

 

 

 

 

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