Happy Thanksgiving! Enjoy these two recipes…

I Hope you have a Great Thanksgiving Holiday.

Please enjoy the below two recipes!

Steakhouse Sweet Potato Casserole 

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes

BONUS TIP: To save time use cooked canned sweet potatoes!  Another idea, use half cooked pumpkin/half sweet potatoes.

INGREDIENTS:

4 Sweet Potatoes (medium sized) approx. 1.5 lb.

Sweet Potato Mixture:
1/8 cup coconut sugar (any sugar)
1/4 tsp salt
1/2 tsp vanilla
1/4 cup Earth Balance (sub Butter)

Crust Topping Mixture:
3/4 cup brown sugar
1/4 cup GF flour (or All-purpose flour)
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted Earth Balance (sub Butter)

DIRECTIONS:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly.  Place in baking dish.

3. In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

4. Bake for 30 minutes at 350°.

Ginger Pear Cranberry Sauce

prep time: 10 mins
cook time: 15 mins
total time: 25 mins

Cranberries can vary in sweetness, so I start with ½ cup of sugar, make the sauce, and then add additional sugar at the end of the process if needed.
Serves: 3 cups
ingredients

• 3 cups fresh cranberries (12 ounces)
• ½ cup coconut sugar, plus more to taste (any sugar will do)
• 3 med pears (Anjou, Bartlett, or Bosc about 1½ pounds total), peeled, cored, and diced
• Thumb-sized piece of fresh ginger, peeled and finely minced (about 2 tbsp minced)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 4-inch cinnamon stick
• ¼ teaspoon freshly ground nutmeg
• ¾ cup water

Instructions

1. Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
2. Taste and add additional sugar, a teaspoon or two at a time, until you’ve reached your desired balance of tart and sweet.
3. Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.

Best in health,
David Bibbey L.Ac.
352-464-1645

Skin Care – Now offered at Alternative Primary Care
Jeanne Synger has been a resident of Citrus County for twenty years and has worked in health care as a Registered Nurse for over twenty-five years.  She received her Skin Care Therapist license in 2006 and is a Certified DNA Practitioner in Stem Cell Therapy.  Ms. Synger continues to receive advanced skin care training at the International Dermal Institute in Orlando, Florida.  Click here to learn more