Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

JDV’s Turkey for Thanksgiving

The night before baking: 
Season the turkey and store in refrigerator until ready to bake.
Prepare the stuffing and store in bowl overnight.

Bake turkey at 325 degrees for about 6-8 hours or until internal temperature reaches 185 degrees. This is always the difficult part to get right so please make sure the stuffing is well cooked to prevent salmonella.

20 lb turkey – we got a fresh turkey from Farmer Mark at Emma Acres in Ann Arbor. It was the best ever.

Seasoning:
Whole head of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 teaspoon dried rosemary

Mince garlic and set aside for 10 minutes. Mix together salt, pepper, olive oil and rosemary. Blend in garlic until smooth with mortal and pestle. Coat turkey with the blend. Refrigerate covered overnight.

Stuffing:
5 small stalks celery
2 large cloves garlic minced finely, set aside for 10 minutes
1 lb ground pork cooked
1 (14 oz) bag Pepperidge Farm Stuffing breadcrumbs
1/4 teaspoon salt
3 cups (or less) water or broth
1 large onion
1 medium fuji apple
4 tablespoons olive oil
1 cup homemade cranberry sauce

Sauté pork and set aside. Sauté onions and garlic in olive oil 10 minutes. Add 3/4 cup water or broth, salt, chopped apple and celery. Cover and simmer 10 minutes. Add cooked pork and breadcrumbs; mix well. Add 1 cup water and mix. Then add cranberry sauce and stir gently. Add more water as necessary until bread crumbs are mostly moist (juices of the turkey will make stuffing more moist in cooking). Refriderate.

 

Rhubarb Scones

3 cups almond meal
3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
2 eggs
1/8 cup grapeseed oil or olive oil
1/2 cup cooked rhubarb and a couple mashed strawberries (unsweetened)

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). Bake in preheated oven at 350 degrees for 15-20 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Nuts & Seeds Cookies

nuts&seedscookies

2 eggs
1/4 Cup turbinado sugar
1 Cup shredded unsweetened coconut (I like the Peoples Food Co-op coconut)
1 Cup Almond flour
1/2 Cup raw sunflower seeds
1/2 Cup sesame seeds
1/4 – 1/3 Cup raisins (I like Peoples Food Co-op Flame raisins)
1/4 teaspoon salt
1 teaspoon ground coriander

Mix well. Grease cookie sheet with ample olive oil. Take a spoonful of batter at a time place on cookie sheet, dip fingers in olive oil and press cookie dough down to about 1/2 to 1/3 inch thick. Makes about 12-15 cookies. Bake at 350 degrees for 20 minutes or until lightly browned on edges. They will be moist and chewy on the inside, and crispy on the outside. Eat whenever you have a starch craving.

Spice Cake

3/4 Cup olive oil
2/3 Cup turbinado sugar
4 eggs
1/2 Cup Fage 2% plain yogurt
1 1/2 Cups Almond meal
1/2 Cup coconut flour
1 Teaspoon baking powder (aluminum free)
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 1/2 Teaspoons ground ginger powder
1 Teaspoons ground cinnamon
1/4 Teaspoon ground clove

Preheat oven to 350 degrees. Mix all ingredients together until smooth. Grease bundt pan with olive oil and pour batter into it.

Bake for 30-50 minutes or until knife inserted comes out clean. Time range accounts for shape and size of pan used. I have baked this cake in a large bundt pan in 30 minutes. I bought a small angle food cake pan and it took 50 minutes for the cake to bake. Testing with a knife is key. Cool uncovered before serving for best flavor. Serve with vanilla bean natural ice cream (some ice cream has starch).

Sauteed Vegetables

Anything is good sauteed in olive oil and garlic

Steam vegetables until soft then add olive oil to fry pan and brown lightly. Add minced garlic and a sprinkle of salt.

Broccoli, cauliflower, asparagus, zucchini, peppers, cabbage, brussel sprouts and more can be used.

If you want the dish to be starch free do not include any root vegetables (carrots, beets, parsnips, potatoes, or corn)

Menu Plan: A Starchfree Week

Here is a suggestion menu for a week without starch

DAY ONE:

Breakfast
2 fried or scrambled eggs with feta, fruit, kefir, coffee or tea with real cream

Make sure the kefir is starchfree. Some add thickeners that are starches, Pectin is okay – I like Lifeway but there are more natural ones.

Lunch
cabbage salad with turkey, cheese, olives, toasted sunflower seeds
apple or grapes

Snacks
Nuts and Seeds Cookies
Raw almonds
Apple or banana

Dinner
Baked chicken
drop biscuits
salad
sauteed broccoli

DAY TWO:

Breakfast
2 fried or scrambled eggs, fruit, kefir, scones, coffee or tea with real cream

Lunch
salad with feta cheese, toasted sunflower seeds
dried cherries

Dinner
Pork chops
sauerkraut (
salad
sauteed zucchini and summer squash sprinkled with parmesan cheese