Holiday GUIDE #1


HEALTH BEGINS IN THE KITCHEN:


SONOMA COUNTY, CA. ~ Here’s a delicious stuffi ng rec- ipe for your dairy and gluten- sensitive T anksgiving guests. It’s diffi cult to fi nd vegan and gluten-free cornbread cubes, but luckily it’s easy to make your own. And, a lot less expensive! You’ll need to make the cornbread a day or two before you make the stuffi ng so the cubes have time to dry out. For more T anksgiving recipes, down- load my eBook, Health Be- gins in the Kitchen.


For the Cornbread Cubes INGREDIENTS


1⁄4 cup extra-virgin olive oil, plus more for the pan


2 tablespoons ground chia seeds 1 cup unsweetened soy milk or other nondairy milk


1 cup degermed, gluten-free cornmeal 1 cup Bob’s Red Mill gluten-free all-purpose baking flour 1⁄4 cup organic cane sugar 1 tablespoon aluminum-free bak ing powder


1⁄2 teaspoon salt


Directions: Preheat


the oven to


Grease an 8-inch square bak- ing pan and set


aside.


425°F. Stir


the ground chia seeds and milk vigorously with a fork in a large bowl. Set aside while preparing the dry ingredients, stirring occasionally while it thickens. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.


Stir 1⁄4 cup olive oil into the chia and milk mixture. Add in the cornmeal mixture and mix until well combined. Spread the


batter evenly in


the greased pan and bake un- til a toothpick inserted into the middle of the cornbread comes out clean, 17 to 20 minutes. Remove the cornbread from the oven and place on a wire rack. Let it cool for 10 minutes in the pan. Using a knife, cut


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on a


cookie sheet and


let them air dry for 1 or 2 days, turning them several times.


YIELD


Seven to Eight Cups of Cubes for Stuffing


For the Cornbread Stuffing bread cubes


1 cup vegetable broth DIRECTIONS


Preheat the oven to 375°F. Grease an 11 x 17-inch baking pan and set aside.


Heat 2 teaspoons of oil in a large saucepan over medium- low heat. Add the onions


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They’ve Been Providing


California with Alternative


Financing Right Here in Sonoma County Since 1988!


At Dada’s you’ll only fi nd the real thing...Great sandwiches, burgers, fries, homemade lasagna, soup, salads, desserts, and much more. For 46 years our customers have become our family and friends. We are family owned and operated. Find out why Dada’s is such a favorite!


OPEN M-F - 7am to 3:30pm The grill is open from 7am-2:30pm


3100 Dutton Ave., Suite 122 Santa Rosa, CA


707-526-3232 “I am master of my spoken words and slave to those which remain unspoken.” ~ Ankita Singhal HWY 101 Corby Ave Auto Row


around the edges of the pan and turn the cornbread onto a plate to remove.


Put it on a wire rack until it cools completely. Then cut it into 1⁄2-inch cubes. Spread them out


REQUIREMENTS 11 x 7-inch baking pan (or 8-inch-square pan for 1⁄2 recipe)


INGREDIENTS


2 teaspoons extra-virgin olive oil, plus more for the pan


2 cups chopped onions 1 cup chopped celery 2 tablespoons Earth Balance or other vegan buttery spread 11⁄2 cups coarsely grated sweet pota- toes


2 teaspoons poultry seasoning


2 tablespoons dried or 1⁄4 cup chopped fresh parsley


1⁄2 teaspoon salt, or to taste 1⁄4 teaspoon freshly ground black pepper, or to taste


7 to 8 cups dried corn-


UPBEAT TIMES, INC. • November 2016 • 23


Gluten and Dairy-Free Cornbread Stuffing Recipe by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com


and celery and cook until the vegetables soften, 8 to 10 minutes. Turn off the heat and stir in the buttery spread. After it melts, add the sweet potatoes, poultry seasoning, parsley, salt, and pepper and stir until the sweet potatoes are well coated. Gently stir in the dried cornbread cubes and slowly add the vegetable broth until all of the cubes are well coated and the broth is absorbed.


Pour into the baking dish and cover tightly with alumi- num foil— avoid touching the stuffing with the foil. Bake for 25 minutes. Remove the foil and bake another 5 minutes to brown up the top. Serve with your favorite gravy.


YIELD


Nine (3⁄4-Cup) Servings Per serving: 269 calories, 11 g total fat, 2 g saturated fat, 290 mg omega-3 and 904 mg


omega-6 fatty acids*, 0 mg cholesterol, 4 g protein, 39 g carbohydrates, 4 g dietary fiber, and 354 mg sodium.


Recipe by Dr. Joanne Mumola


Williams, creator of www.Foods- ForLongLife.com and author of Health Begins in the Kitchen.


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Website Dada’s Deli Restaurant


Dutton Ave


Standish UPBEAT TIMES, INC. • November 2016 • 23


Hearn Ave


Bellevue Ave


Todd Rd


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