Alkaline Diet Recipe #22: Festive Chestnut Roast
Happy Holidays to YOU!
I just love the flavor of chestnuts and the texture combined with the Brazil nuts is delicious. Serves 4.
14 oz Chestnuts – either fresh, cooked and shelled or from a jar, broken into pieces
1 large cup raw Brazil, soaked and or dehydrated and finely ground
1 large tablespoon coconut oil
2 large onions thinly sliced
2 leeks, thinly sliced
4 cloves garlic, crushed
2 carrots, thinly sliced
2 large stalks celery, thinly sliced
7 large stalks fresh sage, leaves thinly sliced
7 large stalks fresh thyme, leaves removed from stalk
1 cup vegetable stock, (homemade is best)
Good pinch smoked salt or 1 teaspoon Celtic Salt or pHlavor
Handful fresh parsley, finely chopped
How To Make
Melt the coconut oil in a large saucepan and add the onions, leeks, garlic, carrots and celery and sauté until the onions are translucent. Add the fresh herbs and mix again allowing a minute for the herbs to pass on their flavor to the mixture before adding the nuts and mix well. Ensure the heat is turned down at this point to low so the mixture does not stick. Add a few tablespoons of the stock to help make the mixture move freely from the bottom of the saucepan and so the mixture is moist without being runny. With a food masher or a large fork, mash the mixture so as to breakdown any large pieces. This helps the mixture bind together when cooking as well as making it easier to cut into when serving. Don’t worry about over mashing it.
Lightly grease a loaf tin with coconut oil and add the mixture, packing down to create a firm, compact mixture resembling bread dough. Bake in the oven (400°F) for 60 minutes or until vegetables feel soft when a knife is inserted into the mixture. Can be browned on top by placing under the broiler for a minute just before serving.
Once the roast is cooked, place a serving plate on top of the tin, hold tightly and turn upside down with the plate now underneath, and shake the roast gently out of the tin. It should resemble a loaf of bread. Place a large handful of finely chopped parsley over the top and serve with your favorite salad and vegetables.
Sage and Onion Gravy
I used to love gravy as a child and really look forward to it at any festive meal.
3 onions peeled and thinly sliced
6 stalks fresh sage, leaves only, finely sliced
8 tablespoons alkaline water + a further 16 oz water
1 tablespoon coconut oil
3 teaspoons Braggs Amino acids
2 teaspoon Arrowroot (for thickening)
How To Make
Melt the coconut oil in a saucepan and add the onions, sage and 8 tablespoons water, stirring occasionally. Cook for 20 minutes until the onions become beautifully soft and translucent. They may well have broken down by this point. In a separate bowl mix the arrowroot with the Braggs, stirring well along with the rest of the water. Place a lid on the saucepan and leave to cook for a further 12-15 minutes. Give a final stir and taste a little to ensure there is enough salt. Add a pinch more if necessary. Serve very hot over the Chestnut Roast.
Happy Holidays from The Cleansing Diva! It is an Outstanding Day!
Fiona, The Cleansing Diva!
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