{"id":2569,"date":"2016-12-03T07:52:12","date_gmt":"2016-12-03T07:52:12","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=2569"},"modified":"2016-12-03T07:54:36","modified_gmt":"2016-12-03T07:54:36","slug":"heart-healthy-holiday-recipes","status":"publish","type":"post","link":"https:\/\/zestmag.com\/online\/heart-healthy-holiday-recipes\/","title":{"rendered":"Heart-healthy holiday recipes"},"content":{"rendered":"

Dr. Steve Gundry, world-renowned cardiologist, nutrition expert and author, reveals his strategy for healthy eating during the holidays.\u00a0This heart-healthy nutrition plan was first revealed in his 2008 book, “Dr. Gundry’s Diet Evolution: Turn Off the Genes that Are Killing You & Your Waistline<\/em>“. Before treating patients via nutrition, he performed thousands of successful pediatric and adult heart transplants and developed life-saving medical technology, mostly at Loma Linda University<\/span>.<\/strong><\/p>\n

\"eat-well1\"<\/a><\/p>\n

But, everything changed when he met an inoperable patient who drastically improved his condition by changing his diet and taking supplements. Dr. Gundry, not a diet or supplement proponent, was determined to find out how this miraculous turnaround happened.<\/p>\n

He turned this research on himself first. Despite being mostly a vegetarian eater, a marathoner and a religious gym goer, Gundry was 70 pounds overweight and had high cholesterol and arthritis.<\/p>\n

In the first year of changing his diet, he lost 50 pounds, lowered his cholesterol and eliminated his arthritis. How did Dr. Gundry accomplish these dramatic results so quickly? He cut out foods laden with gluten and lectins (toxic plant proteins found in grains, legumes, nightshades) and loaded up on polyphenol-rich foods and supplements.<\/p>\n

Ever the researcher, Dr. Gundry has discovered even more breakthroughs in reversing disease, losing weight and boosting energy. These will be revealed April 2017<\/span> in a new book entitled, “The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain” (HarperCollins).<\/p>\n

Based on his latest discoveries, Dr. Gundry has created a holiday meal plan that is, “all the flavor, none of the fat.” Recipes below are gluten-free and<\/i> nutrient-rich:\u00a0<\/b><\/p>\n

DR. GUNDRY’S LECTIN-LIGHT GRAVY<\/b><\/p>\n

Pan drippings from one turkey
\n<\/i>1 cup dry white wine
\n<\/i>2 sprigs thyme
\n<\/i>1 sprig rosemary
\n<\/i>\u00bc-\u00bd cup coconut or tapioca flour
\n<\/i>Salt and pepper, to taste
\n<\/i>1 teaspoon heavy whipping cream (optional)<\/i><\/p>\n

INSTRUCTIONS:<\/u><\/strong><\/p>\n

    \n
  1. Remove the turkey from the roasting pan and set on platter to rest.<\/li>\n
  2. Gently tip pan so juices pool in one corner, and use spoon to skim away the fat layer on top of the pan drippings.<\/li>\n
  3. Put pan on heat (you can just turn burners on under the roasting pan \u2013 I promise) and add the white wine, thyme and poultry seasoning. Cook for 15 minutes over medium high heat, or until the volume has reduced by half.<\/li>\n
  4. Whisk in, cream, if using, and the flour substitute of your choice. Let cook until the gravy begins to thicken. Taste and adjust seasoning as needed \u2013 add salt and pepper, or if too salty, add cream.<\/li>\n
  5. Serve alongside the turkey, over\u00a0the mashed “potatoes”.<\/li>\n<\/ol>\n

    BRUSSELS SPROUTS YOU\u2019LL ACTUALLY EAT<\/strong><\/p>\n

    2 lbs brussels sprouts
    \n<\/em>6 tablespoons extra-virgin olive oil
    \n<\/em>1 cup raw hazelnuts or walnuts
    \n<\/em>\u00bd teaspoon sea salt
    \n<\/em>\u00bd teaspoon cracked black pepper
    \n<\/em>2 teaspoons roasted sesame oil (optional, but recommended)<\/em><\/p>\n

    INSTRUCTIONS:<\/strong><\/span><\/p>\n

      \n
    1. Trim the tough stem ends from the brussels sprouts and remove any discolored leaves. Using a food processor fitted with the slicing blade, shred the sprouts (you can also use a mandoline or slice as thinly as possible by hand.)<\/li>\n
    2. Heat 2 tablespoons of the oil in a skillet or wok over medium high heat. Add the nuts and cook for 3-5 minutes, until fragrant, tossing regularly. Remove from heat and reserve.<\/li>\n
    3. Add the remaining olive oil and the sprouts to the skillet; saute, stirring for 7-8 minutes, until browned.<\/li>\n
    4. Return the nuts to the pan and mix with the brussels sprouts. Season with salt, pepper, and sesame oil before serving.<\/li>\n<\/ol>\n

      DR. GUNDRY\u2019S CAULIFLOWER AND CELERIAC MASH<\/strong><\/p>\n

      Tip:Mashed cauliflower and celeriac is a great alternative to regular mashed potatoes.<\/p>\n

      1 large head of cauliflower<\/em>
      \n1 small celeriac<\/em>
      \n2 tablespoons olive oil<\/em>
      \n1 cup cr\u00e8me fra\u00eeche (substitute butter or sour cream)<\/em>
      \nsalt and pepper<\/em>
      \nfresh thyme<\/em><\/p>\n

      INSTRUCTIONS:<\/strong><\/span><\/p>\n

        \n
      1. Cut the cauliflower into florets and peel and dice the celeriac into 1\u20442\u201d cubes.<\/li>\n
      2. Brown cauliflower and celeriac in the oven at 350 degrees for 45 minutes.<\/li>\n
      3. Use an immersion blender to process the vegetables until nearly smooth or the consistency you like for your favorite mash.<\/li>\n
      4. Add the oil and 1\u20442 of the cr\u00e8me fra\u00eeche.<\/li>\n
      5. Mix well and add cr\u00e8me fra\u00eeche until you have a smooth mash.<\/li>\n
      6. Season with salt & pepper, spoon into a serving bowl, and top with pepper, fresh thyme, and a dollop of Cr\u00e8me Fra\u00eeche.<\/li>\n<\/ol>\n

        TIP: ADD MORE FLAVOR TO THE MASH BY ADDING 1\u20442 CUP GRATED PARMESAN AND SOME FINELY CHOPPED HERBS<\/em><\/p>\n

        For more heart-healthy holiday recipes, go here:<\/p>\n