Enjoy these two gluten free recipes that you can incorporate into your Thanksgiving dinner! Gluten Free Wild Mushroom Stuffing….

Brussels Sprouts are a powerhouse — they control blood sugar, insulin secretion, reduce your risk of cancers and decrease inflammation throughout the body. Try my Brussels Salad with Dried Cherries, Pears, and Candied Pecans for a creative new way to use Brussel sprouts!

Whole grains are good for us, right? Well, that depends on the kind of grains used and the condition they were in before the were ground into flour. So many seeds and grains used in commercial bakeries are bought on the cheap…

These gluten-free vegan Italian Florentine Sandwich Cookies with Date Caramel are the perfect holiday gift of Radiant Health!

I think you will agree, the spirit of fall was with me on the day I created this recipe. The savory pumpkin custard is an unexpected surprise. Pan-roasted mushrooms with carmelized shallots and onions. The holiday flavors with just a little heat make this bread pudding a stand-alone entree or extraordinary side for your fabulous Roast Turkey.

Bread Pudding

• Preheat oven to 325 degrees. Prepare an 8 x 8 baking dish, or 6-6 oz ramekins with oil of your choice.
• 1 loaf of bread of your choice, Gluten-Free works well too!

Custard

• 6 Egg Yolks or Cashew Cream (soaked and blended cashews)
• 3/4 c Half-n-Half — Forager does a great vegan one (you may need more or less depending on the bread)
• 1/2 c Pumpkin Puree
• 1/2 tsp Baking Powder
• 1 tsp Poultry Seasoning
• 1/2 tsp Cayenne Pepper (optional)
• 1/4 tsp Salt

Remove crust from bread. Cut into one-inch cubes and spread on a cookie sheet. Toast just until lightly golden, and bread feels dry. In a separate bowl, mix all custard ingredients. Add toasted bread to custard, mix and set aside.

• 1 1/2 c Shiitake mushrooms, remove stems
• 1 Yellow Onion, diced
• 1 Shallot, sliced thin
• 2 Tbls Butter, Vegan Butter
• 1 1/4 tsp ground Sage
• 3/4 tsp ground Nutmeg
• 3/4 tsp Garlic Salt
• 1/2 tsp Black Pepper
• 1 tsp Salt

Cut mushrooms caps into quarters. Melt butter in a saute pan, over medium heat. Add onions and shallots; melt slowly and carmelize. When soft and starting to turn golden, add mushroom pieces. Cook eight minutes, or until onions and mushrooms are well caramelized and fork-tender. Add to bread and custard bowl, mix gently. Set pan aside away from heat. This is the base for your sauce.

Fill a large, deep baking dish with one-inch hot water. Place on the middle rack in your oven. Be sure the pan is stable on the rack. Heat pan and water while you prepare the bread pudding in your vessel of choice. Please, don’t pack the pudding into the dishes too tightly — this will yield a dense, rubbery, end product! Push down enough to have an even thickness and ease when you unmold for service: not so much that you push the air out of your custard and bread. Carefully open the oven and place the baking dish or the ramekins down into the water. The hot water should come halfway up the dish. Bake 60 minutes for 8×8, or 50 minutes for ramekins. Cool slightly. Run a knife around the edge before unmolding.

Pan Sauce

• 1/2 c  Marsala, Proseco, or White Wine
• 3-4 Tbls cold Butter, (vegan works well, I like Myoko’s Creamery)
• Salt, Pepper and fresh chopped Parsley

Place the Saute pan you used earlier for the onions and mushrooms over medium heat. When the pan is hot, deglaze the pan with the prosecco, whisking to stir up all of the flavorful bits. Reduce the liquid by 1/3. Turn off heat and whisk in cold butter, one tablespoon at a time until very smooth and emulsified. Serve immediately.

Handy Hint: Bake bread pudding and cool completely. Freeze for later use. To reheat, remove from freezer, place in the refrigerator overnight. Wrap in foil and warm in a 350-degree oven. Makes a great lunch with sauteed greens, or a crisp salad.

Tasty Tip: For garnish, cut small cubes of Butternut squash and Pumpkin, toss with Grapeseed or Avocado oil, and roast until GBD (Gloden Brown and Delicious) for added phyte and a pro-level plate.

Phyto Facts

Nothing is more powerful against cancer in general than Vitamin A. Beta-Carotene in yellow, orange and red foods — like pumpkin, egg yolks, spaghetti squash, carrots, cantalope and bell peppers — give our bodies the tools to make vitamin A. Once we use the vitamin A our bodies create Absisic acid. This wakes our immune system up and assists it in responding to invaders and mutations.

Shiitake mushrooms in particular are associated with longevity. They prevent protein molecules, called adhesion molecules, from forming. This prevents all of the unwanted clumping of immune cells and other bio-materials and prevents this material from sticking to the walls of our blood vessels. The perfect source of bioavailable iron, Shiitakes are a vegan’s best friend. It is now thought to be the easiest form of non-animal iron to absorb and utilize. The macrophage is probably the Shiitake’s greatest claim to fame, however. These immune cells identify and clear potentially cancerous cells from the body. The Shiitake actually makes the macrophages more efficient in doing this very important job; the job of preventing cancer from even being able to get started in our bodies. The glucans present keep the blood sugar level and actually have shown promise in healing the pancreas over time. The Shiitake is a diabetic’s go-to protein source to ensure no undue stress caused by a high meat diet is avoided while still getting a complete source of amino acids. Shiitakes ease stress on the immune system and clear free radicals specifically created by and related to all types of exercise.

Get more great recipes from Tina Martini — her book, Delicious Medicine: The Healing Power of Food is available to purchase on Amazon. More than a cookbook, combining 20+ years of experience, along with her love of coaching, cooking and teaching, Tina offers unexpected insights into the history and healing power of clean eating, along with recipes to help reduce your risk of disease and improve overall wellness so you can enjoy life!

Affectionately referred to as The Walking Encyclopedia of Human Wellness, Fitness Coach, Strength Competitor and Powerlifting pioneer, Tina “The Medicine Chef” Martini is an internationally recognized Naturopathic Chef and star of the cooking show, Tina’s Ageless Kitchen. Tina’s cooking and lifestyle show has reached millions of food and fitness lovers all over the globe. Over the last 30 years, Tina has assisted celebrities, gold-medal athletes and over-scheduled executives naturally achieve radiant health using The Pyramid of Power: balancing Healthy Nutrition and the healing power of food, with Active Fitness and Body Alignment techniques. Working with those who have late-stage cancer, advanced diabetes, cardiovascular and other illnesses, Tina’s clients are astounded at the ease and speed with which they are able to restore their radiant health. Tina believes that maintaining balance in our diet, physical activity, and in our work and spiritual life is the key to our good health, happiness and overall well being. Visit her website, themedicinechef.com

Roasted mini pumpkins make the perfect fall dessert vessel. The entire pumpkin is edible and packed with anti-aging phytonutrients. Hyaluronic acid is a naturally occurring “fountain of youth” and pumpkin seeds are one of the best sources. When you’re preparing your pumpkin bowls don’t forget to save the seeds for roasting.

Pumpkin Bowls

• 4 mini pumpkins
• 2 tbls coconut oil or vegan butter
• 1 tbls coconut sugar
• 1 tsp cinnamon
• ½ tsp pink salt
• 2 drops of vanilla

Preheat oven to 375 degrees. Fill roasting pan with ¼” water. Wash and dry pumpkins and shave a little off the bottom of each to create a stable base. Cut off top, clean out seeds and pulp. Pat the inside dry with paper towels. Warm oil, cinnamon, sugar and salt in a small saucepan. Remove from heat and add vanilla. Brush the prepared pumpkins inside and out with cinnamon mixture. Place pumpkins into water bath and top with lids. Roast until tender and caramelized. The aroma fills your home with holiday spirit.

Remove from pan and allow to rest for 5-7 minutes. Place each one onto a dessert plate and fill with your favorite ice cream. Dust with powdered sugar and cinnamon. I like a little orange zest, too.

Phyte Facts

Say hello to the real “fountain of youth” — hyaluronic acid (HA) is just that, says the latest research. Three nutrients have to be present for the body to assimilate and benefit from HA. Pumpkin has it all going on: Magnesium, Phytoestrogen, and the phytoflavanoid, Naringenin. Vitamin C and Zinc are big players here, too. HA affects every part of our bodies and super-agers have shown to have it in abundance. Pumpkin seeds are the number one source of quality HA in the seed world. Seeds contain a much higher source of HA than nuts.

The bright orange color shows us the presence of beta-carotene and supports the health of our skin, eyes and immune function. Beta-carotene becomes Vitamin A and Vitamin A becomes Abscisic Acid: a powerful cancer killer. That’s another thing our orange fruit and veggie friends do for us: they check the health of our cells and prevent mutation of cancer cells. The humble sweet potato has the best tracking system of all. Nature is so amazing!

Get more great recipes from Tina Martini — her book, Delicious Medicine: The Healing Power of Food is available to purchase on Amazon. More than a cookbook, combining 20+ years of experience, along with her love of coaching, cooking and teaching, Tina offers unexpected insights into the history and healing power of clean eating, along with recipes to help reduce your risk of disease and improve overall wellness so you can enjoy life!

Affectionately referred to as The Walking Encyclopedia of Human Wellness, Fitness Coach, Strength Competitor and Powerlifting pioneer, Tina “The Medicine Chef” Martini is an internationally recognized Naturopathic Chef and star of the cooking show, Tina’s Ageless Kitchen. Tina’s cooking and lifestyle show has reached millions of food and fitness lovers all over the globe. Over the last 30 years, Tina has assisted celebrities, gold-medal athletes and over-scheduled executives naturally achieve radiant health using The Pyramid of Power: balancing Healthy Nutrition and the healing power of food, with Active Fitness and Body Alignment techniques. Working with those who have late-stage cancer, advanced diabetes, cardiovascular and other illnesses, Tina’s clients are astounded at the ease and speed with which they are able to restore their radiant health. Tina believes that maintaining balance in our diet, physical activity, and in our work and spiritual life is the key to our good health, happiness and overall well being. Visit her website, themedicinechef.com

Even when it’s hot outside, a delicious bowl of sweet corn chowder is a perfect complement to your BBQ favorites. This soup can be adapted to so many culinary styles and flavors. I have used a slightly thicker version as a bed for grilled halibut and Peach Salsa. Oh, Yeah! We’re really into summer flavors, now. Kick it up two notches by grilling your corn on the cob, first.

Summertime is the perfect time for anything yummy on a chip!

Ceviche is a delicious example of cold, crisp summer fare. With the huge shift to a more plant-based lifestyle, I wanted to offer a veggie ceviche. Palm Hearts, take the place of fish and introduce a much-overlooked ingredient. 

Ingredients

• 1 14-oz can hearts of palm, drained and chopped (diced looks like scallops and white fish; sliced looks like calamari)
• 2 chopped and seeded heirloom tomatoes
• 1 diced Persian cucumber
• ½ cup finely chopped purple onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp each: lemon, lime, and ruby grapefruit juice
• 1 small avocado (dice and fold in right before serving)
• ¾ tsp salt

Mix everything together except the avocado. Chill 1 hour. Fold avocado in right before you serve. Carve cucumber cups and fill with finished ceviche for a beautiful and easy party platter. 

Phyte Facts

Hearts of Palm are nutrition powerhouses and should be included more often due to many health-enhancing benefits. Heart and gut health are improved due to the high fiber content and natural inulin, which acts as a prebiotic, feeding healthy gut bacteria. Blood sugar stays level throughout the day and our blood pressure and vascular system relax.

The Palm Heart is high in vitamin B6 which is the nutrient that controls our immune function.

Lastly, our brain efficiency can be maintained simply by keeping a variety of foods in our daily nutrition intake. This veggie is easy to add to a variety of foods, is readily available, and is relatively inexpensive. This is a great food for our aging population!