Tri-State Defender HEALTH CHEF TIMOTHY


Chef Timothy’s Thanksgiving Dressing


by Chef Timothy Moore


Ph.D, N.M.D, C.N. Special to the Tri-State Defender Thanksgiving


Day is cele- brated the fourth Thursday each year in Novem- ber. It is an an- nual


that started in 1863when Pres- ident Abraham Lincoln


Dr. Timothy Moore


not, Thanksgiving is a tradition that whets the appetite. Before Lincoln, the early settlers


threw a feast that lasted three days. They prepared fish, eels, shellfish, wild fowl, grains, berries and veg- etables. I can’t see an eel on today’s dinner table, nor can I see shellfish. Call me a traditionalist, but a good heaping of scrumptious dressing would suffice just as well. If you’re preparing dressing this Thanksgiving, try my recipe.


Ingredients Basic Cornbread • 1 cup self-rising cornmeal or or-


claimed it a na- tional holiday. Whether you’re a history buff or


A good heaping of scrumptious dressing is part of Thanksgiv- ing tradition.


shallow baking dish. Bake for about 20-25 minutes or until set.


dish bottom.) While your cornbread is cooking,


bell pepper. Sauté theminwater until tender.


ganic yellow cornmeal • 1/2 cupwhite rice flour or a non-


white flour • 3/4 cup hemp or almond or rice


milk • 5 TBP unsweetened apple sauce


grandmother always uses day old cornbread.) • 1 cup onions, diced (about half


of a large onion) • 1 cup of celery, diced (about 3


stalks) • 1 cup of green bell peppers


diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like) • 3 pieces of toast non-white


Dressing • Cornbread (9x9 inch pan) (My


bread. Set aside. Step 2. Chop up celery, onion and


has cooled, break it up in a large bowl, along with the toast. (Note: Since no eggs are used it can be warm, not hot.) Second step: Add sautéed vegeta-


usually start with a teaspoon of each and then add more after I put the non-chicken broth in, if it needs it. Mix it up well. Fourth step: Add in the NON-


bread • 6 TBS unsweetened apple sauce • 4-5 cups of herb non- chicken


sage, black pepper).Make your own. (Note: Add more sage as need;


pre-heat oven 350 degrees.)


cornmeal and flour. Step 2. Add in the milk, unsweet-


Making the Cornbread Step 1. In a bowl, stir together the


ened applesauce and stir until com- bined.


broth (herb recipe below) • Seasoning (poultry seasonings,


role glass dish. Bake for 45 minutes or until set. (Note:Glass cooks better to me.) When golden brown, enjoy.


Homemade None-Chicken Broth Powder


• Will make about 1 and 1/2 C. LEGACY ‘In a league all of her own!’


move forward? My heart is heavy and my soul is crying out!” So says Cynthia Farmer, a mem-


“What do we do now? How do we


ber of Ruth Circle, a Christian Women’s Group at Mississippi Boulevard Christian Church,mourn- ing the lost of the group’s leader, Glendalin Ray Garrison. “Glenda lived her life in a way


and allowed Himto use her in a way that has a mighty impact on each of our lives. No one can replace her, no one can be her, no one can do her…she was in a league all of her own! She was a leader, friend,men- tor andMother to us all…”


that has impacted us all in a Godly way! She took care of us and now we’re left with the task of keeping her legacy going. The tears are flowing because of the pain but Glenda’s life was not in vain,” said Farmer. “She had the love of God in her


Glendalin Ray Garrison


received her BA degree from the University of Memphis. She was the office manager


volved in politics in District 84. “There is no doubt about her faith andwhere she is now.We have lost a


Check out our nl ine


the group leader for theMBCC Ruth Circle, and a member of the MBCC Women’s Core team. She was a tal- ented jewelry designer and created a sophisticated line of jewelry called “Glenda’s Creations.” And she was also actively in-


Memphis Center for Urban Theo- logical Studies,


at


son, the wife of Freddie L. Gar- rison, died Nov. 11. She was 59. Mrs. Garrison


Mrs. Garri-


smile and a helping hand….She was the glue that held things together, es- pecially through trying times, and it is as if the Lord said, ‘Your work here is done.’ No doubt He has also said, ‘Well done, good and faithful servant.’” Mrs. Garrison also leaves her daughter, Carlisa Garrison.


at Veterans Cemetery, 4000 Forest Hill Irene Road.


sissippi Boulevard Christian Church, 70 North Bellevue. Interment – Monday, 10:30 a.m.,


at M. J. Edwards Funeral Home, 5494 Elvis Presley Blvd. Funeral – Saturday, noon, atMis-


Funeral arrangements: Wake – Friday (Nov. 18), 5-8 p.m.,


mighty warrior for Christ here on earth,” said Rob Thompson, presi- dent of the Memphis Center for Urban Theological Studies. “Glenda was always quick with a


exactly theway youwant your dress- ing to taste. If it needs more spices, add them. When you are content with the taste, go ahead and stir in the unsweetened applesauce andmix well. Six step: Pour into a 9x13 casse-


CHICKEN broth a little at a time. Add in just enough to make it thick and soupy. Stir it up well. Fifth step: Taste it. It should taste


bles. Use your hands to really mix this well. Third step: Add in the spices. I


How to make dressing First step: When your cornbread


let’s do some basic prep work! Step 1. Toast 3 to 5 pieces of


(Note: If you use Pam, spray your Step 3. Pour into an unsticking


tional yeast flakes (whole food stores sell this item) • 3 T. onion powder • 2 and 1/2 tsp. garlic granules • 1 tsp. dried thyme • 1 tsp. finely crumbled dried sage


(NOT powdered) • 1 tsp. paprika • 1/2 tsp. turmeric Combine all


blender. Blend well. Store in an air- tight container and use 1 level table- spoon per cup of water.


moved • ½ cup of date syrup or ½ cup of


Cranberry Sauce • 3 cups fresh cranberries, pits re-


fresh squeezed orange juice or agave nectar Combine the cranberries with one


– and you’ll know – and the sauce has thickened, remove fromheat and let cool to room temperature. Once the dish has cooled, transfer


it into a glass bowl and place into re- frigerator overnight or chill for about 5 hours before serving. (Note: Before making the recipes,


read them first.) Happy Thanksgiving!


lifestyle. He is a professional speaker, wellness coach and per- sonal plant-based chef. He can be reached by email at cheftimothy@ cheftimothymoore.com or visit him on the Web at http://www.chef timothymoore.com


www.twitter.com/cheftimmoore; or text him at 33938 message Chef.)


or


tion, heart disease and diabetes re- versal


(Dr. TimothyMoore teaches nutri- through a plant-based


cup of water and the sweeter of your choice and bring it to boil for about 15 to 20minutes. It you want to sweeten it more, add the orange juice after it has cooked for about 10minutes. Once the cranberries have popped


ingredients into • 1 and 1/3 c. good-tasting nutri- pro- tradition


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Housing Units throughout Shelby County some of whichmay require the use of lead based paint safe work practices and tech- niques, and 2. Lead Based Paint Hazard Reduction


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Corps of Engineers, and Riverfront Devel- opment Corporation invite you to a Public Meeting regarding master planning for the Uptown West study area, to be held on Tuesday, November 22, 2011, 5:30- 7:00pmat the BRIDGES Center, 477 N. 5th Street, Memphis, TN 38105. The meeting will include a presentation, design discus- sion, and question and answer period to discuss master planning concepts and guiding principles for a Master Plan for the area bounded by A.W.Willis Avenue, Sec- ond Street, N. Island Drive, and the Wolf River Harbor in the Uptown neighborhood. For information contact: Steve Auterman, LRK, 175 Toyota Plaza, Suite 600, Mem- phis, TN, (901) 521-1440 or www.uptown memphiswest.com.


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Shelby County Government in the Depart- ment of Housing, 1075 Mullins Station Road, Memphis, Tennessee 38134 until 9:30 a.m. on Wednesday November 30, 2011 as shown below: MULTIPLE AND ENTIRELY DIFFER-


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