I stand amazed.
We actually cooked a yeast-free, gluten-free, dairy-free, soy-free, nut-free, wheat-free, sugar-free, casein-free Thanksgiving dinner. And loved it!
We have come to realize just how intolerant our bodies have become to processed foods in any form. The more we gravitate to a raw/whole foods diet, the better we feel.
This is our menu from yesterday:
Turkey (free-range, no antibiotics or hormones) with oil and spices. Cavity filled with onions, garlic, and celery.
Mashed red potatoes. We can't tolerate the starch in Russet potatoes, so we opted to try twice-baked red potatoes. We boiled the potatoes, mashed them with chicken broth, added stir-fried onions, garlic, and green pepper, and baked them for 20 minutes. We had no leftovers.
Yams slow-cooked with adzuki beans, tomatoes, and vegetables in a vegetable broth.
Cranberry sauce. Made with freshly juiced apples and stevia.
Our courageous friends, who graciously gave up the traditional fare, brought green beans flavored with lemon pepper, and squash with nothing added.
Cindy blazed the dessert trail by making all sorts of gluten-free, dairy-free, sugar-free pumpkin pies. She even made gluten-free, sugar-free, dairy-free pumpkin pudding with coconut milk in place of evaporated milk.
Two Thanksgivings ago we ate at our neighbors' home. We were in the midst of our son's battle with vertigo. Megan carried him home that night.
Last Thanksgiving we ate at a restaurant. Headaches, depression, and stomach pains prevailed.
This year we played Outburst with friends.
We're getting there. One gluten-free pumpkin pie at a time.
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- ► 2010 (275)
- A Hospital Bill and a Reminder
- Thanksgiving Menu
- Thanksgiving Reflections
- Rea Treatment Protocol
- Shopper's Guide to Pesticides in Produce
- Our Last Puppy
- Mold Testimonies
- Shelter from the Storm
- A Small Step, A Giant Leap
- Food Inc.
- Haunting Question
- Call to Action
- Pesticide Tragedy
- Book Review: Mold: the War Within
- ▼ November (14)