Besides the expected organic turkey (get ready to spend on this by the way), you can have your usual supply of green beans and kerrygold butter, broccoli and kerrygold butter, and a nice garden salad of Kale.
But for hot dishes, add the fantastic “No Tato Mashed Potato” with two to three heads of cauliflower, boiled, then blended with plenty of kerrygold butter and the right touch of salt and pepper. If you blend it in a Vitamix, it comes out as smooth as you could ever imagine.
The real treat however, is the pumpkin pie.
1 1/2 cans of packed pumpkin (22 ounces and organic)
1 cup xylitol
2 eggs (free range organic)
Blend this up real good, while turning in:
3/4 cup of heavy whipping cream (organic of course)
1/2 tsp of Himalayan salt
1 tsp of pumpkin pie spice
1 1/2 tsp of pure vanilla extract
Pour this mixture into a coconut crust:
2 cups of coconut flour
2 tbs coconut oil
2 tbs kerrygold butter
1 tsp of Himalayan salt
Pulse blend until you have a large ball to work with. Use coconut oil, butter or olive oil to grease the pie pan.
Press the crust into the pie pan so it is smooth and even. Bake empty for 12 minutes at 350 degrees.
Once the pie filling is poured into the pre-cooked crust, bake it under a tent of aluminum foil, parchment, or other direct heat block (tenting aluminum foil is a good way to be sure you don’t get aluminum in your food, though some sources think it can still penetrate… we think they are wrong, but you can be safe by using something else.
Toss this in the oven for up to 90 minutes depending on how you like it to look, keep it covered the whole time. You will be looking to see the pumpkin harden. Temperature = 350 for 60 minutes, 400 for the remaining time.
Cover with whipped cream – heavy whipping cream with a pinch of stevia, whipped til thick and creamy. Or use my favorite, instant whipped cream maker.
A Creation from Dr. E’s Kitchen