Eating a healthy diet can do a number of wonders for an individual’s health. The effects of gluten and dairy are both inflammatory agents, and that’s presuming that you aren’t even specifically sensitive to either ingredient. Most of our readers are sensitive or even allergic to these ingredients which is why the holiday season can be even more difficult for those dealing with severe dietary restrictions.
These two recipes will allow any gluten and dairy-free diet follower to enjoy a taste of pleasure without any of the guilt or ill-feelings afterwards.
Acorn & Squash Soufflé
1 large acorn squash, preferably organic.
4 eggs, separated, seek free-range, grass fed.
1 ½ tsp. cinnamon
2 tsp. coconut oil
1 tsp. stevia or monk fruit sweetener
1. Set your oven to preheat for 350 degrees.
2. Cut the acorn squash into small to medium-sized cubes and then steam pieces. Simmer until texture becomes soft.
3. Cool off the squash, then remove the skins. Yield from a full-sized squash should be 3-4 cups of packed material.
4. Blend the squash into a more whipped and soft consistency while adding 2 egg yolks only. Follow this by adding cinnamon, sweetener and coconut oil. Add more or less sugar/sweetener according to your taste.
5. Coat inside of soufflé dish with coconut oil.
6. Whip egg whites in separate bowl and then fold the squash mixture into the egg whites gently, being sure not to deflate the egg whites.
7. Pour entire mixture slowly and carefully into your soufflé dish.
8. Bake 20-30 mins until done. Allow to cool for 2 minutes before cutting and serving.
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling (Don’t try adapting this one for sugar substitutes!)
1 1/2 cups water
1. Remove the peel from an orange as carefully as possible. The orange itself can be eaten on its own or saved for another recipe.
2. Cut the peel into strips 1/4-inch wide.
3. Put the peel strips in a large saucepan with cold water and bring to a boil. Once boiling, drain off water.
4. Repeat 1 or 2 more times depending up how strong you want the flavor of the orange peels to be.
5. Remove the orange peels from the pan.
6. Whisk the sugar with 1 1/2 cups water. Bring sugar-water solution to a simmer and cook for 8 to 9 minutes.
7. Add the peels and simmer gently, reducing heat to retain a simmer.
8. Cook until the peels become translucent, or for about 45 min. DO NOT STIR! Doing so can introduce sugar crystals into the syrup. Rather, swirl the pan around to move the peels.
9. Drain the peels. Roll them in sugar and dry on a rack, for 4 to 5 hours. Return the prepared peels to a sugar bath for storage.