Stuffed Apples with Fig and Hazelnuts Yields: 4 servings
• 2 oz dried figs, finely chopped
• 1 Tbsp roasted, shelled hazelnuts, chopped
• 1 tsp orange zest • 1/4 tsp allspice
• 4 Granny Smith apples, cored
Rocco DiSpirito’s Stuffing Yields: 8 servings
• 1 Tbsp grapeseed oil • 1/4 cup millet
• 1 lb crimini mushrooms, sliced
• 1 large onion, diced • 3 stalks celery, diced • 1 medium carrot, diced • 4 chestnuts, chopped
• 1 Tbsp fresh sage, chopped
• 1 1/2 Tbsp poultry seasoning
• 3 scoops Rocco’s Protein Powder Plus (check
Amazon.com)
• 2 egg whites
• 1 3/4 cups low sodium chicken or vegetable stock
• Kosher or sea salt and freshly ground pepper
Place grapeseed oil in a 12-inch cast iron pan; place the pan in the oven and preheat oven to 425˚ F.
Cook a quarter-cup millet in a small saucepan on the stovetop according to package instructions.
When millet is cooked through, transfer it to a large mixing bowl.
Heat a large, safe, nonstick sauté pan over high heat and use it to sauté the mushrooms until tender and golden, approximately seven to 10 minutes.
Transfer mushrooms to the same mixing bowl as the millet.
Heat a large, safe, nonstick pan over medium heat and use it to sweat the onions, celery and carrots until tender and translucent, about 10 minutes.
Transfer the vegetable mix to the same mixing bowl as the millet and mushrooms.
Add the chestnuts, sage, poultry seasoning, protein powder, egg whites and chicken stock to the large mixing bowl, and then use a rubber spatula to mix well, so that no lumps are visible.
Carefully remove the cast iron pan from the oven, and then pour stuffing batter into it. Popping occurs as the outside batter develops a crust.
Return the cast iron pan to the oven and bake for 13 minutes.
Remove from oven and turn the result out onto a serving dish.
Recipe courtesy of Rocco DiSpirito, Rocco’s Healthy + Delicious.
Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.
natural awakenings November 2017 43
Bonus Recipe Sugar-Free Cranberry Sauce Yields: 4 Servings
• 1/2 lb cranberries • 2 Tbsp grated orange zest • 1/4 cup orange juice
• 8 packets Monk Fruit in the Raw sweetener
• Kosher salt and freshly ground pepper
In a small saucepot, combine the cranberries, orange zest, orange juice, monk fruit, salt and pepper.
Cook over medium heat until the cranberries burst and the mixture becomes thick and dry, about 40 minutes.
Recipe courtesy of Rocco DiSpirito, Rocco’s Healthy + Delicious.
• 1/2 cup maple syrup • 1 Tbsp coconut oil • 2 Tbsp fresh orange juice Preheat oven to 350° F.
Combine the chopped figs, hazelnuts, orange zest and allspice in a bowl.
Place the apples in a baking dish and loosely press the fig mixture into the cavities of the apples.
Combine the maple syrup, coconut oil and orange juice and drizzle it over the apples. Bake the apples for 25 minutes or until tender.
Set cooked apples aside for 10 minutes to let the sauce thicken slightly, and then serve warm or at room temperature. Adapted from a recipe in Family Circle Australia.
photo by Stephen Blancett
photo by Stephen Blancett
photo by Stephen Blancett
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