Apple cranberry stuffing for Thanksgiving, or any fall day you want to nourish your cells!
Can you believe it’s that time of year already?? This apple-cranberry combo is perfect for the holiday season, not to mention its grain-free!
You’ve probably heard all about the anti-oxidant benefits of cranberries and maybe even the fact that they help prevent urinary tract infections. Doctors have actually been recommending eating cranberries for urinary tract health since the early 1900s!
Cranberries also work to inhibit the growth of harmful acids and bacteria in your mouth which can help prevent cavities. They also have polyphenolic compounds that prevent the growth and spread of multiple types of cancer! They’re a superfood you should be eating all year round! Try freezing them when they’re fresh so you can enjoy them all year. Johny and I stock up when they are in season and add them to our morning smoothies.
And of course apples have their benefits too! Being high in fiber, they help to control hunger, weight gain, constipation, diarrhea, and IBS. It could very well be that they are such a good liver food, they have positive downstream effects. Apples have also been shown to lower cholesterol since they “sweep” out the intestinal tract and liver…as well as decrease the risk of diabetes and pancreatic cancer. You kow what they say “an apple a day”….
Serve this on Thanksgiving and you’ll be sure to impress your family with a grain-free alternative stuffing! It would pair nicely with most anything else being served. Here’s another fall recipe Ginger Carrot Soup which is just a few simple ingredients, dairy free, and yet full of flavor!
Apple-Cranberry Grain-Free Stuffing Ingredients:
1 sweet potato, cut into 1 inch squares
1 cup fresh cranberries, cut into halves
3/4 cup veggie broth (make sure its free of natural flavors, MSG, etc)
1/2 onion, chopped
4 (organic) celery stalks , chopped
4 garlic cloves, minced
2 Tbsp rosemary, minced
1 Tbsp coconut oil
2 cups mushrooms, sliced thinly
1 1/2 heads cauliflower, grated or processed in food processor until it resembles a rice-like consistency
1 (organic) green apple, cut into 1 inch squares
1/4 tsp cinnamon
1/2 tsp sea salt
- Preheat your oven to 350 degrees. Combine sweet potatoes, cranberries, and broth in large baking dish. Bake for 30 minutes. After about 15 minutes, gently stir the mixture to ensure even cooking.
- Add the onion and celery to the oil in the pan and cook for 8 minutes, or until beginning to brown.
- Add the garlic and rosemary, and cook for another couple of minutes. Remove the onion mixture from the pan into a small bowl and set aside.
- Add the mushrooms to the pan. Cook for a few minutes, stirring until the mushrooms are browned.
- Add the cauliflower “rice”, and cook, stirring for five minutes. Set aside.
- When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine.
- Place back in the oven for 10 minutes. Let cool for a few minutes, and serve warm.