The holiday season is a time for gratitude and sharing our love for family and friends. Freshen up your traditional dishes and add a Miraval inspired twist to your dinner party this year. With these mindfully inspired recipes, you can create brand new traditions for your family and friends that will encourage mindful eating all year long!
Pumpkin Cornmeal Bread
- 1 T. active dry yeast
- Pinch of sugar
- 1 C. warm water (not above 110 degrees)
- 1 C. buttermilk (room temperature)
- 1 T. canola oil
- 1/3 C. sulfured molasses
- ½ C. canned pumpkin puree
- 1 T. salt
- 1 ½ C medium-grind yellow cornmeal
- 5 C. all-purpose flour or bread flour
In a standing mixer pour warm water into a bowl.
Sprinkle yeast over water and let sit for 10 minutes or until yeast has bloomed and looks foamy.
Add wet ingredients, mix, and then add dry ingredients.
Mix dough for 10 minutes or until springy and elastic (add more flour as necessary to make the dough pull away from the side of the bowl).
Transfer dough to a greased bowl and let rise for 1 ½ hours or until dough has doubled in size.
Roll dough into 3 round loaves or into 24 dinner rolls.
Place on sheet pans covered with parchment, non-stick cooking spray, and sprinkled with cornmeal.
Cover with towel or wrap and let rise for 30 minutes.
Score the top of the bread and bake at 350F for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Calories: 57; Total Fat: 1.2 G
Slow-Cooked Turkey Osso Buco A’la Savitore Parisi with Corn Polenta
Slow-Cooked Turkey Osso Buco A’la Savitore Parisi
makes 4 servings
- ½ t. extra-virgin olive oil
- 4 skinless turkey legs
- 1 t. sea salt
- 1 t. black pepper, freshly ground
- 2 C. yellow onion, diced
- 2 C. celery, diced
- 2 C. carrot, diced
- 1 T. fresh garlic, minced
- 3 C. white wine
- 4 C. tomato filets, diced (two 16-oz. cans)
- ¾ cup tomato paste (one 6-oz. can)
- 1 t. dried thyme
- 2 bay leaves
- 1 t. dried oregano
- 1 t. dried marjoram
- 1 t. dried basil
- 8 C. vegetable stock
Heat a large sauté pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan.
Season the turkey with ½ teaspoon of salt and pepper. Add the turkey and sear on all sides until browned, approximately 5 minutes. Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes to brown the onions.
Add the white wine to deglaze the pan and reduce until almost dry, approximately 2 minutes. Add the remaining ingredients and bring to a boil, then reduce heat to a simmer. Simmer for approximately 3 hours until turkey is tender and can be pulled apart with a fork
makes 4 servings
- 1 C. polenta
- 1 ¼ C. skim milk
- 1 T. onions, diced
- ½ C. brunoise zucchini
- ½ t. sea salt
- 1/8 t. white pepper
- 1 t. Roquefort cheese
- 1 T. mixed herbs
In a medium, non-reactive saucepot heat milk and water to just scalding. Reduce heat to low and slowly whisk polenta. Simmer and stir for 40 minutes until polenta becomes stiff. If polenta becomes too dry, add hot water and stir.
Polenta is done when the texture is al dente, not coarse. Stir in onions, zucchini, sea salt, pepper, cheese, and mixed herbs.
Calories: 640; Protein: 40 G; Total Fat: 7 G; Saturated Fat: 1.5 G; Carbohydrates: 82 G
Sweet Potato Chesnut Pudding
makes 15 servings
- 2 pounds sweet potatoes (approximately 2 medium potatoes)
- 2 T. chestnut puree
- ¾ C. Fruit Sweet or corn syrup
- ½ C. dry sherry
- 1 ½ C. fat-free milk
- 2 large eggs
- 6 large egg whites
- 2 t. cinnamon
- 1/8 t. nutmeg
- 1/8 t. ground ginger
- Pinch ground cloves
- Pinch sea salt
Preheat the oven to 325F. Lightly butter fifteen 4-ounce ramekins.
Roast the sweet potatoes at 325F until soft, approximately 50 minutes.
Remove from oven and cool at room temperature. When cool enough to handle, remove the skins.
Puree the peeled sweet potatoes in a food processor until smooth.
Add the chestnut puree, Fruit Sweet, sherry, and milk. Puree until incorporated. With the food processor running, add in the eggs, egg whites, and spices.
Pour the mixture into prepared ramekins, place ramekins in baking sheet, and add water to pan to create a water bath.
Bake at 325F for 40 minutes or until the top looks dry and firm.
Cool in a refrigerator and turn out of ramekins to serve.
Calories: 180; Total Fat: 1 G; Saturated Fat: .5 G; Carbohydrates: 29 G