It's hard to not feel a bit resentful but this year, I've planned a counterattack because I want to stay as mellow as my cat, Pumpkin, sleeping under the Christmas tree in the photo above. I've carefully planned and even tried the recipes for my anti-candida Christmas dinner. Here's what I have planned for dinner:
- Appetizer: cucumber slices, red pepper triangles and other raw veggies with chickpea dip.
- Salad: mixed greens or spinach with dried cranberries and avocado.
- Entree: roasted free-range turkey.
- Sides: mashed rutabaga/cauliflower blend; roasted brussel sprouts; green beans.
- Dessert: ACD-safe vanilla frozen dessert topped with trail mix (cacao bits, pumpkin and sunflower seeds, dried cranberries).
If you like cranberries a lot, it's a good idea right now to grab a few extra packages while they are cheaper and available, and stow them in the freezer. Here's the procedure/recipe I followed for drying cranberries.
- Place one bag of fresh or frozen cranberries into a pot with water. Bring the cranberries and water to boil.
- Allow the cranberries to sit in the water long enough to burst. Drain the water from the cranberries. Add stevia (either liquid or powder) and toss to coat the cranberries.
- Spread the cranberries on a baking sheet. Place in the freezer for at least two hours. The instructions I followed indicated that cranberries dehydrate faster when frozen first. It still took a long, long, long time.
- Place the cranberries onto a sheet in a food dehydrator. Allow to dehyrate for 12+ hours. Begin checking after 10 hours to remove the ones that are dry. Note: You could dry the cranberries in your oven as well at 250 degrees.
- Store the dried cranberries in a container in the freezer until ready to use.
Allow the seeds to cool before mixing with 2 T. dried cranberries and 2 T. cacao bits. Store in the freezer to keep yourself from nibbling.
The mashed cauliflower/rutabaga mixture is my project for tonight. Post, directions and picture coming.