This special occassion vegetarian dinner is easy to prepare and a balanced meal in terms of acid/alkaline and food combining. The most time consuming is the nut loaf but it is so delicious that it is worth it and does not take as much time as cooking a turkey. Also, it is full of protein from all of the nuts and seeds…even my non-vegetarian friends and family like it.
½ cup cashews
½ cup almonds
10 almonds for decoration
2/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup walnuts (chopped)
1 cup short grain brown rice
1/3 cup soya flour
4-6 tbsp soya sauce
2 pieces of celery
¼ cup water
2 tsp basil
2 tsp. marjoram
2 tbsp flax meal
1. Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven.
2. Chop and sauté onion and celery.
3. Chop all the nuts and seeds.
4. Mix all the ingredients together and moistening with water.
5. Pat mixture into a well-oiled bread tin.
6. Decorate top with 10 almonds and line bottom of tin with grease proof paper.
7. Bake at 350 degrees for 25-35 minutes.
Serve with mushroom or onion gravy.
Usually the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart.
CRANBERRY SAUCE (sugar free)
1 Package whole, organic cranberries (fresh, not frozen)
1 Organic Apple, cored and chopped
1 Cup Apple juice
1/4 Cup Organic, Brown Rice Syrup
1 tsp Stevia (Sunny Dew is best)
Pinch of salt
1. Put all ingredients into a sauce pan and let simmer for a few moments.
2. Remove and let cool.
3. Taste and add more Stevia or Brown Rice Syrup if you like it sweeter.
Nutritional Tips: Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.read all their healthy benefits here: Cranberry Benefits
In clinical studies cranberries have been shown to help maintain a healthy urinary tract and be especially beneficial to the eyes (significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy)
ASPARAGUS WITH LEMON JUICE
1 pound asparagus, washed, trimmed, and cut diagonally into 2 inch lengths
1 tablespoon extra-virgin olive oil
1/2 lemon juiced
Dash of Spike seasoning
1. In a large frying pan over low heat, heat the olive oil
2. Add Asparagus and cover and cook for 5 minutes.
3. Add Spike and stir cook an additional 1 minute.
4. Add lemon juice stir well and serve.
Nutritional Tips: Asparagus is full of nutrients! It is a very good source of vitamin K, the B vitamin folate, vitamin C, vitamin A and also numerous B vitamins (B1, B2, B3 and B6) as well manganese, copper, phosphorus, potassium and protein.
Here is a simple dish to make and have in the oven at the same time as your nut loaf.
BAKED SQUASH WITH VEGETABLES
1 medium squash
2 sweet potatoes
2 medium carrots
10 very small onions
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. vegetable oil or butter
Salt to taste
1. Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2. Remove skins from onions and leave whole.
3. Place all vegetables into a glass casserole dish.
4. Mix in sliced garlic, rosemary, vegetable oil, and sprinkle with salt.
5. Bake in 450º F. oven for 35 to 45 minutes till tender.
6. Stir occasionally while baking.
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Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.