This was the hit of the class!
RED CABBAGE, CRANBERRY, AND APPLE SLAW
5 cups thinly sliced red cabbage (about 1 1/2 pounds) 1/2 cup dried cranberries
1/3 cup rice vinegar 1/3 cup honey (or to taste)
2 tablespoons white wine vinegar 2 teaspoons olive oil
3/4 teaspoon sea salt 1/2 tsp freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
4 cups apples, peeled & sliced, such as Granny Smiths 1 tablespoon brown sugar
2 tablespoons water 1 teaspoon ground cinnamon
1 pinch nutmeg 1/2 cup almond flour
1/2 cup certified gluten free old fashioned oats 1/4 cup brown sugar
1 teaspoon cinnamon 2 tablespoons coconut oil
Preheat the oven to 350. Coat a pie dish with cooking spray. In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined. Set aside.
Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly.
Place the apple mixture in the dish. Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned.
SALADMASTER Version: Omit peeling the apples. Use #4 or #5 cone on SALADMASTER machine to slice the apples. Use the 12” electric skillet to bake set to 275, when you hear the click, set to below 200.
1 stalk, about 1-2 lbs Brussels sprouts maple syrup to taste
Preheat oven to 400 degrees. Cut the Brussels sprouts into quarters, Put into an oven safe pan and toss with some olive oil or palm oil. Check if they are ready around 35 minutes. Drizzle with maple syrup and let them continue to bake
SALADMASTER Version: Tenderize Brussels sprouts in a 5 qt roaster with the inset until tender. Drizzle with maple syrup
CRANBERRY TURKEY MEATLOAF
1 package ground turkey 1 onion, chopped
a few cloves of garlic, chopped 1/2 package crimini mushrooms, chopped
sea salt, pepper, and cinnamon 2 free range eggs
2/3 cup almond meal/flour cranberry sauce to top the meatloaf
Preheat the oven to 350 degrees. In a bowl, combine the turkey, onion, garlic, mushrooms, eggs, almond flour, and seasoning. Press into a Pyrex rectangular pan and smooth it down. Put it in the oven for about 40 minutes, take it out and spread cranberry sauce over the top, then put it back in for about 20 more minutes. This is so good as leftovers!
Skip the canned cranberry sauces, and make your own. You can buy a bag of cranberries in the store, heat them up with some freshly squeezed orange juice until they boil and start to pop. Simmer about 15 more minutes after that until the sauce thickens. Sweeten to taste with honey.
SALADMASTER Version: Add combined ingredients. Set Electric skillet at 300 degrees until vapo vaulve ticks then reduce heat to below 200. Ready in about 30 minutes. Spread cranberry sauce over the top.
ROASTED BUTTERNUT SQUASH SOUP
1-2 butternut squash (or 1 large bag pre-cut) 1 onion
a few garlic cloves 1 apple
1 tbsp olive or coconut oil free range chicken broth (or vegetable)
sea salt, pepper, nutmeg 1/2 cup coconut milk
Toss whole squash in oven on 400 degrees for about 40-50 mins. To save time, you could buy the large bag of Trader Joe’s pre-cut butternut squash. Take it out when it’s soft enough to cut. Sauté onion, garlic, and chopped apple in coconut oil until soft. Peel squash with peeler when its cool enough to touch. Add all ingredients to blender (I used a Vitamix) Add sea salt, pepper, and a dash of cinnamon. Add the coconut milk and blend. Transfer to a pot on the stove and heat. If you don’t have a Vitamix, use a hand blender in the pot to mix everything.
SALADMASTER Version: use 5 QT wok – with ½ cup of vegetable broth or water – med/click/low