Thursday, November 24, 2011

The Oz Family's Thanksgiving Recipes

Thanksgiving is a time for family. And if you're looking to add a recipe or two to your family's Turkey Day repertoire, why not try one of these? All four recipes come straight from Dr. Oz and his family, and they're excited to share their delicious traditions with you.

Root Veggie Medley

1/4 cup sweet potatoes
1/4 cup carrots
1/4 cup fingerling potatoes
1/4 cup skinned whole shallots
1/4 cup garlic cloves
1/4 cup parsnips
1/4 cup beets
1/3 cup olive oil
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp balsamic vinegar glaze
Salt and pepper to taste

Mix all vegetables in large bowl. Toss the mixed vegetables with the olive oil, thyme, balsamic vinegar glaze, salt and pepper. Serve up and enjoy!

Lisa’s Autumn Harvest Soup

1 cup puréed pumpkin flesh
1 sweet potato, cubed
1 cup dried red lentils
1 can light coconut milk
1/2 head of garlic
1/2 onion
1 tbsp cumin
1/2 tsp cayenne pepper
1 tbsp maple syrup
Olive oil

Sauté 1/2 head garlic and 1/2 onion in olive oil for 10 minutes. Add in 1 cubed microwave-cooked sweet potato, 1 cup cooked puréed pumpkin flesh, 1 cup dried red lentils, and 1 can light coconut milk. Then, add a quart of water as the soup cooks to avoid it becoming too thick. Then add in the cumin, cayenne and maple syrup.

Boil for 45 minutes.

Add salt to taste after the soup has finished cooking.

Pour the soup into a blender and purée it to a desired texture. Enjoy!

Oliver Oz’s Broc-Cauli Soup

1 cup cauliflower, steamed
1 cup broccoli, steamed
1 1/2 cup of milk
1 1/2 cup of water
1/2 head of garlic
1/2 onion
1 oz grated cheddar cheese
Olive oil

Sauté the garlic and onion in olive oil for 10 minutes. Add the milk, water, broccoli and cauliflower into a pot and stir. Add in the cheddar, garlic, onion, salt and pepper (to taste). Boil the soup for 15 minutes.

Transfer the mixture to a blender and purée. Serve and enjoy!

Sweet Potato Soufflé

3 sweet potatoes, cubed and peeled
3 tbsp brown sugar
1/2 lemon juice
1/4 cup coconut oil (or butter)
1 pinch of salt
1/4 pecans
1/3 cup dried cranberries
1/2 tsp cinnamon
1/2 tsp cardamom

Mix the brown sugar and lemon juice with the coconut oil (or butter), pinch of salt, pecans, dried cranberries, cinnamon and cardamom.

Add in the cubed sweet potatoes and bake until tender (about 45-60 minutes), and keep moist with water. 

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