Favorite Holiday Recipes

Chicken Liver and Apple Mousse

by Kristen Mitteness, DC

Ingredients

• ½-1 pound chicken livers
• 1 sweet onion
• 1 tart apple
• ½ cup coconut milk
• Coconut oil or lard for sautéing
• Salt, pepper, cinnamon, and nutmeg

Directions

1. Chop the onion and sauté it in a pan with the oil or lard over medium heat.
2. While it’s cooking, chop the apple.
3. Once the onion is cooked nearly to your liking (I like mine nicely browned), add the apple, chicken livers, and spices. Continue cooking until the livers are almost cooked through, with just a bit of pink inside.
4. Put it in a food processor with the coconut milk and blend until smooth. This won’t take too long. Make sure it has enough salt, which will help bring out some sweetness in the apples.
5. I typically put half in the freezer for later and half in the refrigerator. I will also eat it fresh with apple slices, but it does become more palatable after sitting in the refrigerator for a bit.

Reprinted from drkristenchiro.com/recipes.
 

Maple Pecan Crusted Salmon

by Ryan Kennedy, CCN, CFMP, CTN

Serves 3

Ingredients

• 3 six-ounce wild-caught salmon fillets
• 2 tablespoons Lakanto monk fruit-sweetened maple syrup
• 2 tablespoons Dijon mustard
• ½ cup crushed pecans
• Seasonings: ½ teaspoon each of paprika, salt, and pepper
• 1 head broccoli
• 2 tablespoons grassfed butter
• Salt and pepper to taste

Directions

1. Preheat oven to 320° F and place fresh salmon on a baking sheet lined with parchment paper.
2. Combine sweetener, mustard, and seasonings in a small mixing bowl.
3. Brush thickly on salmon fillets.
4. Sprinkle crushed pecans over salmon.
5. Cut broccoli into bite-sized pieces and add to baking sheet.
6. Top broccoli with small chunks of butter, and salt and pepper.
7. Bake for 12-16 minutes.

Reprinted from Beyond Nutrition; ryankennedyhealth.com/book.
 

Sweet Potato Custard

by Pat Connolly and Associates of Price-Pottenger

Makes 6 half-cup servings

Ingredients

• 3 small sweet potatoes
• 3 egg yolks
• ¼ cup filtered or spring water, boiling
• 1 tablespoon unflavored gelatin
• 1 teaspoon pumpkin pie spice mix
• ½ cup organic whipped cream

Directions

1. Steam sweet potatoes and blend or mash to produce about 2 cups of pulp.
2. Pour boiling water into blender, run on low speed, and add gelatin. Gradually add egg yolks, pumpkin pie spice, and sweet potato pulp while continuing to blend into puree.
3. Chill. It will form a firm custard.
4. Serve in sherbet glasses. Top with whipped cream.

Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd ed.(McGraw-Hill).
 

Cranberry Sauce with Apples and Ginger

by Sarah R. Smith

Makes 3 cups

Ingredients

• 10 ounces cranberries (I use frozen)
• 2 medium apples, cored and chopped (Rome,
• Pink Lady, Fuji, or Granny Smith work well)
• 1½ teaspoons minced fresh ginger or ½ teaspoon dried ginger
• ¼ teaspoon orange extract (optional)
• Dash of Celtic sea salt
• ⅓ cup mild-flavored honey
• One small squeeze of lemon or lime juice

Directions

1. Combine all ingredients except lemon/lime juice in a medium pot. If your apples are thick-skinned, you might prefer to peel them for this recipe.
2. Cook over medium-low heat for about 25-35 minutes, stirring occasionally, until the cranberries start to break down and the liquid has mostly evaporated.
3. Add the lemon/lime juice. Using a potato masher (or the back of a spoon), lightly mash the cranberries, and cook a bit longer. Cool and serve!

Reprinted from nourishedandnurturedlife.com.
 

Roasted Marrow and Baby Beets with Red Kale

by Taylor Allen

Serves 4-6

Ingredients

• 6 small beets (3 golden and 3 red)
• 1 bunch red kale, roughly chopped
• 4 pasture-raised beef marrow bones
• 4 tablespoons ghee, melted
• 2 tablespoons feta cheese from grassfed cows
• Salt and pepper

Directions

1. Preheat the oven to 400° F.
2. Remove the stems and wash the beets thoroughly. Place the beets in a baking dish and pour melted ghee over them, rotating and coating them completely.
3. Place marrow bones on a parchment-lined baking sheet and sprinkle with salt and pepper.
4. Cook (both the bones and beets) in the oven for one hour.
5. Remove the beets from the oven and let cool slightly. When they are cool enough to handle, remove from the pan and gently rub off the skin. Slice the beets, place on a plate, and reserve for later.
6. Use a knife to gently nudge out the marrow into a skillet with any tallow or jus that was rendered in the baking sheet from roasting the bones. Add the kale to the skillet and cook over medium heat until greens are completely wilted.
7. Add the beets to the kale/marrow mixture and toss lightly. Add salt and pepper to taste and transfer to a serving dish, using two spoons to drain excess fat. Sprinkle with feta cheese and serve warm.

 

Braised Turkey Drumsticks with Sage and Dates

by Annie Dru, CCE

Ingredients

• 2-3 turkey drumsticks
• 6 garlic cloves
• Handful of fresh sage leaves
• 6 large dates, chopped
• Celtic sea salt, to taste
• Pepper, to taste
• Splash of bourbon
• 2 cups poultry stock
• 2 tablespoons crème fraîche

Directions

1. Mince garlic and sage (reserving some whole leaves), combine with salt and pepper, and stuff underneath the turkey skin.
2. Brown drumsticks in a cast-iron skillet in a 400° F oven for 30 to 40 minutes. Sprinkle whole sage leaves and chopped dates over the top, cover with parchment and then foil, and braise at 300° F for another hour.
3. Remove drumsticks, sage, and dates from braising skillet and set aside to rest in a foil tent.
4. Heat skillet on high on the stovetop, and deglaze with bourbon, lifting browned bits off the bottom with a wooden spatula.
5. Add poultry stock to skillet and reduce over high heat, stirring constantly, until thick and velvety consistency is achieved. Reduce heat, add crème fraîche, and stir until a smooth gravy results.
6. Return dates, sage, and pulled turkey to skillet with gravy.
7. Suggestion: Serve the meat and gravy over spiralized zucchini noodles caramelized in brown butter ghee.

 

Slow Cooker Pulled Pork with Apples

by Kristen Mitteness, DC

Ingredients

• 2- to 3-pound pork shoulder
• 1 large onion, chopped
• 1 green apple, chopped
• 4 cloves of garlic, chopped
• ¼ cup apple cider vinegar
• 2 cups bone broth
• 2 tablespoons salt
• 1 tablespoon pepper

Directions

Place it all in your slow cooker and set it on low for 10-12 hours. If the pork is fully thawed, 10 hours will be more than enough. If your pork is still a bit frozen, it will take a little longer. Note: Sometimes pork shoulders are wrapped in string. Make sure you cut it off!

Reprinted from drkristenchiro.com/recipes.
 

Einkorn Banana Nut Bread

by Sarah R. Smith

Makes one loaf

Ingredients

• 4 large (or 5 small) very ripe bananas, to make about 2 cups of mashed bananas
• 2 large eggs, preferably from pastured hens
• 6 tablespoons butter, plus more for greasing the baking dish
• ½ cup milk kefir (or substitute buttermilk)
• 1 teaspoon vanilla extract, preferably organic
• 2 cups all-purpose Einkorn wheat flour
• 1 teaspoon baking soda
• ½ teaspoon finely ground Celtic sea salt
• ¾ cup chopped pecans (or substitute your favorite type of raw or roasted nuts)

Directions

1. Preheat the oven to 350° F.
2. Chop the nuts. If you’re using raw nuts, toast them in a small skillet over medium-low heat for about 10-15 minutes, stirring occasionally. This will enhance the flavor of the nuts.
3. Generously grease a 9×5 loaf pan with softened butter.
4. Melt 6 tablespoons of butter in a small saucepan over low heat. Set aside and allow to cool a bit.
5. Combine the flour, baking soda, and salt in a medium bowl. Whisk until well mixed.
6. Mash the bananas in a large bowl.
7. Add the kefir, vanilla, and eggs, and mix well with a hand or stand mixer.
8. Add the melted butter.
9. Mix the dry ingredients into the wet ingredients. Because the Einkorn flour contains gluten, make sure not to overmix or the bread will be tough. Mix just enough to combine the wet and dry ingredients, erring on the side of less mixing.
10. Fold in the chopped nuts with a large spoon or silicone spatula.
11. Pour the bread mixture into the loaf pan. Use a spoon or spatula to smooth out the top.
12. Bake the bread for about 52-58 minutes. It will be done when it is nicely browned and set in the middle (you can lightly touch it or check to see if a toothpick comes out clean).
13. Let cool for a few minutes, and then use a spatula or knife to go around the edges of the loaf. Cool until the loaf pan can be handled, then invert the pan to release the bread. Allow to cool completely before slicing.
14. Leftovers can be stored in the refrigerator or freezer.

Reprinted from nourishedandnurturedlife.com.
 

Ryan’s Peanut Butter Cups

Serves 4-6

Ingredients

• 1½ cups no-sugar-added baking chocolate chips
• ¾ cup peanut butter (or nut butter of choice)
• ½ cup plus 2 tablespoons unsweetened shredded coconut
• 1 tablespoon grassfed butter
• 1 tablespoon yacon syrup
• Sea salt and macadamia nuts for topping (optional)

Directions

1. Combine peanut butter, grassfed butter, and sweeteners in a glass (or stainless steel) bowl over a pot of simmering water, stirring until smooth.
2. Mix in shredded coconut.
3. In a separate glass bowl over the pot of water, melt chocolate, stirring gently.
4. Put a thin layer of chocolate in a nontoxic silicone mini cupcake tray, followed by a layer of peanut butter mixture and then another layer of chocolate.
5. Top with salt and macadamia nuts, if desired.
6. Freeze. Store in glass airtight container in freezer.

Reprinted from Beyond Nutrition; ryankennedyhealth.com/book.

 

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Kristen Mitteness, DC, is a chiropractor, Crossfit Level II Coach, and author of the self-published book The Ancestral Kitchen. Website: drkristenchiro.com.

Ryan Kennedy, CCN, CFMP, CTN, is a Functional Medicine Practitioner, Board-Certified Clinical Nutritionist, and author of Beyond Nutrition: The Ultimate Cookbook for a Healthier & Higher-Quality Life. Website: ryankennedyhealth.com.

Pat Connolly was the guiding light of Price-Pottenger for over 30 years, as teacher, curator, and executive director. She was also author of The Candida Albicans Yeast-Free Cookbook.

Sarah R. Smith is a homeopath, homesteader, and author of two eCookbooks, Nourishing Eats and Nourished Cooking. Website: nourishedandnurturedlife.com.

Taylor Allen is an ancestral cuisine chef who attended San Diego Culinary Institute and offers in-home ancestral food preparation and real-food kitchen retrofits. Website: gutgoods.com.

Annie Dru, CCE, has studied the art of nutrition for over 25 years and has lectured and taught classes on food preparation. See her presentation on the Price-Pottenger YouTube Channel.

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Published in the Price-Pottenger Journal of Health and Healing
Winter 2021-22 | Volume 45, Number 4
Copyright © 2021 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide