thanksgiving for special diets
Roasted Pears and
Wild Blueberries Serves 8 | Staff Favorite, Gluten Free, Vegan, Paleo
Wild blueberries are a concentrated version of the well-established superfood, containing much less water and much more flavor. In this inspired alternative to traditional holiday desserts, pears are dusted with palm sugar (low on the glycemic scale) and cardamom and then roasted and served over a pool of rich blueberry sauce. Ripe pears will give a bit when pressed at the stem end. For nonvegans, serve this light dessert with a dollop of mascarpone cheese or vanilla ice cream.
4 ripe pears (Bartlett, d’Anjou, or Comice; not Bosc) 8 tablespoons coconut palm sugar, divided ¾ teaspoon freshly crushed cardamom seeds 1½ tablespoons extra-virgin coconut oil 20 ounces frozen organic wild blueberries 3 tablespoons rum 3 tablespoons fresh lemon juice 1½ teaspoons arrowroot powder ½ teaspoon ground cinnamon 2 teaspoons freshly grated lemon zest, divided
1. Preheat oven to 425˚. 2. Peel and quarter pears. Cut out seeds and stems. In a shallow dish, combine 5 tablespoons sugar with cardamom. Place coconut oil in a large ovenproof skillet over high heat. Dredge pear pieces in sugar mixture and place in skillet. Lightly brown on all sides, turning as needed. Place skillet in oven and roast for 10–15 minutes, or until pears are fork tender. Shake pan to mix juices and coat pears. 3. While pears roast, combine blueberries, rum, lemon juice, arrowroot, cinnamon, and half of the lemon zest in a medium saucepan; mix well. Place over medium-high heat, stirring constantly until mixture comes to a simmer. Reduce heat to medium- low and cook until thickened into a sauce. 4. Remove sauce from heat and divide among dessert plates, spreading evenly. Remove pears from oven and place two quarters on each plate. Garnish with remaining lemon zest.
PER SERVING: 154 cal, 3g fat (0g mono, 0g poly, 2g sat), 0mg chol, 0g protein, 33g carb, 5g fiber, 29mg sodium
Kale with Hazelnuts and Currants Serves 4–6 | Gluten Free, Vegan, Paleo
This deceptively simple recipe yields an unusually complex combination of flavors and textures with few ingredients. To toast hazelnuts, spread on a rimmed baking sheet, toast in a 350-degree oven for 5–10 minutes, and then rub in a towel to remove skins.
2 bunches curly kale, center ribs removed 3 tablespoons extra-virgin olive oil 1 medium onion, cut in thin strips lengthwise ½ teaspoon sea salt
¼ teaspoon freshly ground black pepper 1
/3 cup currants
1-2 tablespoons fresh lemon juice 1 cup toasted hazelnuts, chopped
1. Blanch kale in boiling salted water for about 3 minutes; drain and refresh in cold water. Squeeze out excess water and chop leaves coarsely. 2. Heat olive oil in a large pot and add onion strips. Sauté for about 4 minutes, stirring often. Add salt and pepper and continue cooking, stirring often, until onions begin to color. Add currants and stir for about 1 minute. Add kale and stir well. Cook, stirring frequently, until kale is tender. Remove from heat. Stir in lemon juice and sprinkle with hazelnuts. Serve at once.
PER SERVING: 244 cal, 21g fat (16g mono, 3g poly, 2g sat), 0mg chol, 5g protein, 11g carb, 4g fiber, 212mg sodium
Alan Roettinger is a writer, public speaker, and a private chef with more than 30 years of experience. Author of three cookbooks, including the new Extraordinary Vegan (Book Publishing, 2013), his primary focus is bringing health and pleasure together in food. Visit him at
alanroettinger.com.
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deliciousliving.com | november 2013
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