cranberries and quince

Fall is the season that brings abundance of root vegetables, squashes, apples, pears and some more exotic fruits, such as quince, pomegranate, guava and persimmon. These combine well in nourishing hearty dishes that are as flavorful as they are healthy. While holidays is a time to enjoy wonderful traditional homemade dishes in a circle of family and friends, it is also a time when we tend to overeat and get off-track in our health routine.

In this podcast, Dr. Nina Walsh shares a delicious gluten-free Thanksgiving meal menu that will allow you to enjoy healthy, nourishing dishes without compromising the flavor and without having to rescue your health after a season of overeating and indulgence. The recipes are provided below.


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Orange Salad

  • 4 oranges (sweet and more tart orange varieties can be combined, such as blood ad Cara Cara)
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3-4 leaves frisee lettuce
  • 3 T olive, flax or hemp seed oil
  • fresh juice of ½ lemon
  • ½ tsp ground cumin
  • ½ tsp paprika
  • dried red chili flakes or a small pinch of cayenne pepper
  • 1 handful pitted black olives
  • 1 handful fresh parsley, finely chopped
  • 1/3 cup fresh pomegranate seeds

Peel oranges and remove the pith. Cut in half and then slice each half into 12/2” slices. Arrange onion, fennel slices and frisee on a platter, add orange slices on top. Add black olives.

Blend together oil, lemon juice, cumin, paprika, chili flakes or cayenne, and salt. Pour the dressing over the oranges. Sprinkle with chopped parsley.

Apple Celeriac Soup

Adapted from the PCC Natural Kitchen

  • 3 T olive oil
  • 1 leek, white ad light green parts
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 lbs celery root, peeled and diced
  • 1 lb sweet potato (can be replaced with Yukon gold potato)
  • 3 apples – Granny Smith, Spitzenberg, pink lady. In general, firm, tart apples work best.
  • Sea salt and freshly-ground pepper to taste
  • ½ cup dry white wine
  • 5-6 cups organic vegetable broth
  • A few drops truffle oil or 1 T olive oil, to garnish.

Heat the oil in a heavy stock pot or Dutch oven over medium heat. Cookthe leeks until soft and translucent, 6-8 min. Add garlic, bay leaf and cook for another minute. Add celery root, sweet potatoes and apples, cook about 10 min, until soft. Season with salt and pepper and deglaze the cooking pot with white wine, cooking until almost evaporated. Pour in enough broth to cover, bring to boil. Lower the heat to simmer, and cook, partially covered, for another 20-30 min, until celery root and sweet potato are soft.

Remove bay leaf and let soup cool slightly. Puree the soup with an immersion blender or in a food processor. Add more stock when reheating the soup if it is too thick. Drizzle with truffle oil or olive oil before serving.

Turkey with Savory Gluten-free Stuffing

By Dr. Donnie Wilson


  • 6-8 pound turkey or game hen(s) OR 3 pound turkey breast or leg of lamb
  • 3 Tbsp whole grain mustard
  • 1/4 cup olive oil
  • 1 Tbsp fresh rosemary, finely diced
  • 3 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

In a small bowl, combine mustard, oil, rosemary, garlic, salt, and pepper. Spread marinade on the meat and place in a marinade bag or other container, and then into the refrigerator overnight.

Preheat oven to 350 degrees F for turkey, 325 degrees F for lamb. Remove meat from fridge 30 minutes prior to putting it into the oven.

Remove meat from marinade bag and place it into a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the meat. Place the roasting pan on the middle rack of the oven (may place the meat directly on the rack and put the roasting pan on the lower shelf; keep in mind that the meat will cook faster that way).

Bake for 30–40 minutes, then add water to the baking dish and bake for another 30–45 minutes until the roast is brown and the internal temperature is 165 degrees for turkey (125 to 145 degrees for lamb). Remove from oven and cover for 10 minutes before carving.

Savory Gluten-Free Stuffing


  • 5 pearl onions, peeled and cut in half (or 1 large onion, chopped)
  • 4 small shallots, peeled and cut in half
  • 1 large bulb fennel (white part only) cut in half, then cut lengthwise into 1/4 inch-wide strips
  • 1 stalk celery, cut in half lengthwise and chopped (I used 3 medium stalks with leaves)
  • 1/4 cup organic olive oil or 2 Tb unsalted butter or ghee
  • 3/4 to 1 cup gluten-free chicken broth (add more, 1 tablespoon at a time, if mixture becomes dry during cooking)
  • 1/2 teaspoon sage leaves, chopped (or use 1 teaspoon gluten-free poultry seasoning blend)
  • 1/2 cup chopped walnuts (I used 3/4 cup pan-toasted walnuts)
  • 8 ounces button mushrooms, quartered (or portobello or shiitake mushrooms, sliced about 1/4 inch thick)
  • Unrefined sea salt and ground pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon good quality cooking Sherry, optional

Cook’s Note: For a meatier version, add 1 cup Bilinski’s Organic (gluten-free) Sweet Apple Chicken Sausage — chopped in rounds

Heat oil in a deep sauté pan. Add onions, shallots, fennel and celery. Stir to coat vegetables in oil. Brown slightly on medium heat for several minutes, stirring occasionally.

Add chicken stock, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage and salt and pepper to taste. Add walnuts, cover and continue to cook mixture, stirring occasionally, for 5 minutes.

Add mushrooms, gluten-free sausage (optional) and sherry (optional), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. When mushrooms are cooked and walnuts slightly softened the stuffing is done. If there is excess liquid, cook uncovered to reduce, but leave some liquid for reheating. Add additional salt and pepper if needed.

Serve warm or refrigerate and reheat when ready to serve. When serving, sprinkle with chopped fresh parsley and fennel leaves.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Quince and Cranberry Sauce


  • 5 quinces (2-2 ¼ lbs) peeled, cored, cut into 1” chunks
  • 3 cups water
  • 1 ½ cups brown sugar or ¾ cup pure maple syrup
  • 3 ½ T fresh lemon juice
  • 2 T freshly-grated lemon peel
  • Optional: 1 tsp ground cinnamon, 1 tsp fresh finely minced ginger
  • 1 ½ cup cranberries, fresh or frozen (4-5 oz)
  • ¼ t sea salt or Kosher salt


Bring the first five ingredients to boil in a heavy saucepan over medium heat, stirring until sugar is dissolved. Reduce heat to medium-low. Cover and simmer until quince pieces are soft, stirring occasionally, 15-20 min. Strain through a large strainer set over a bowl, save the liquid.

Return the quince to the saucepan. Mash with potato masher. Add cranberries, cook over medium heat until cranberries burst, stirring, for about 8 min. Add salt. Transfer sauce to a bowl. Refrigerate, covered, the quince mash and the liquid, separately, 2-3 hrs. Can be made 1-2 days ahead ad stored in the fridge. When ready t serve, add enough of the quince juice to thin the sauce to desired consistency.

Baked Vegetables

By Dr. Nina Walsh


  • 2 T olive oil or avocado oil
  • 1 large onion, cut into 1 ½ “ chunks
  • 1 Delicata squash, washed, seeds cleaned, cut into 1 ½ “chunks
  • Kabocha squash, peeled, cut into 1 ½” chunks, 2 cups
  • 1 rutabaga
  • 1 large carrot
  • 6-7 Brussels sprouts, halved
  • 2 stalks celery, cut into
  • 1 parsnip
  • 3-5 fresh garlic cloves, peeled and halved
  • 1 tsp fresh rosemary
  • 1 tap oregano

Grease the bottom of the large cast-iron Dutch oven using 1 T oil, layer the veggies, starting with onion, rutabaga, carrot, parsnip, kabocha, Brussels sprouts, celery, delicata squash, Add garlic, rosemary, sprinkle salt, pepper, the rest of the oil. Cover and cook on 425o 30 min.

Gluten-free Pumpkin Pie with Praline and Coconut-Pecan Crust

From the great recipes by Karina, the Gluten-Free Goddess!

The key to this version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. This is one beautiful pie, and well-worth a little more work than the classic version. You’ll love it, and so will your guests.

Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper (Note: This recipe really needs a 9-inch pan—I mean it. Don’t use a smaller pan. It might overflow).

First, make the crust.

Crust ingredients:

  • 1 cup flaked unsweetened organic coconut
  • 1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
  • 1/2 cup organic light brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons vegan butter (I used Earth Balance)


Preheat the oven to 350ºF.

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 7 minutes—to set. Remove the pan and set aside.

Meanwhile, make your filling.

Filling ingredients:

  • 2 14-oz. cans organic pumpkin puree
  • 1 1/4 cups thick cashew cream
  • 1 1/4 cups organic light brown sugar
  • 1/2 cup coconut milk
3 tablespoons molasses
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh lime juice or orange juice
  • 2 teaspoons bourbon vanilla
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon sea salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg


Combine all of the ingredients in a large mixing bowl. Using a whisk attachment (if you have one—if not, use standard beaters) beat the ingredients on medium high until you have a smooth, creamy custard texture.

Pour the pumpkin custard into the Springform pan and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set, and up to 70 minutes or so, if necessary. If the cashew cream was very cold, for instance, you’ll need to bake it longer. If the cashew cream was room temperature, the pie will set/bake sooner.

Check the pie at about 50 minutes, to make sure the top is not over-browning (some ovens may run hotter, etc). If the top gets too brown too soon, tent it with a piece of foil.

The pie should look set and slightly firm—though it will still shimmy a little if you shake the pan slightly. You want the center firmness to match the firmness near the outer edges. I baked mine for a full 67 minutes. Every oven is slightly different. Start with an hour in mind- and be willing to bake up to 70 minutes, if it the pie looks “loose.”

That said—know that this pie firms up when chilled. It is the chilling of the cashew cream that replaces the eggs in this recipe.

Cool the pie on a wire rack until it is cool enough to handle. Place a piece of parchment paper across the top, and a dinner plate to keep it in place. Chill in the fridge for at least six hours—but preferably, overnight. It will slice best when thoroughly chilled.

Before serving, remove the outer ring of the Springform pan. Top the pie with Pecan-Pumpkin Seed Praline

He desserts below can be made ahead of time and stored in the refrigerator for 2-3 days or in the freezer, until ready to serve.

Holiday Chocolate Truffles

By Dr. Nina Walsh

These can be made up to 5-7 days in advance and stored refrigerated.

  • ½ cup heavy cream, or coconut cream
  • 2 T unsalted butter
  • 1 T cacao butter
  • 1 T maple syrup
  • 9 oz bittersweet chocolate, broken into pieces
  • 1 T almond meal
  • 3 T Grand Marnier liquor
  • ½ cup cocoa powder
  • 1/3 cup sesame seeds

Place cream, butter, cacao butter and maple syrup, bring to boil over medium heat. Turn off the heat, add chocolate and gently swirl the pan. Allow to rest, without stirring, about 5 min. Slowly add Grand Marnier, stirring carefully to blend.

Transfer mixture to a shallow baking pan and refrigerate for 25 min, stirring every 5 min, to allow the mixture to cool and thicken to a consistency that you can handle.

Remove from the refrigerator, and form into 1” balls. You may use a small scoop, but the truffles rolled by hand are just fine. You can also enlist the youngest member of the family to help you with this fun duty!

Roll truffles in cacao powder or sesame seeds and place on a wire cooling rack or just set on a plate sprinkled with cocoa powder.

Gluten-free No-Bake Pumpkin Bars

Adopted from PCC Natural Kitchen

  • 10 medjool dates, pitted and soaked in water for 15 min
  • ¾ cup almond flour
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • 3 T unsweetened shredded coconut
  • 4 T raw honey
  • ¼ tsp ground cardamom
  • 1 ripe banana or ripe plantain
  • ½ cup pumpkin puree
  • 1/8 freshly-ground nutmeg
  • Pinch of sea salt
  • ½ slivered almonds or hazelnut pieces

Line an 8×8” glass baking dish with parchment paper.

Combine dates, almond flour, almond butter, coconut oil, shredded coconut, 2 T honey and cardamom to a food processor. Process until you get sticky“dough”. Pressed the dough evenly into baking dish lined w parchment.

Add banana or plantain, pumpkin puree, nutmeg, remaining honey and a pinch of sea salt to the food processor and blend until smooth. Pour mixture on top of the date “dough”and spread evenly over the entire surface. Sprinkle with slivered almonds or hazelnut pieces.

Freeze until set, about 30 min. Cut into 8 squares, store in the freezer.

Gluten-Free Gravy

From, author of Gluten-Free Girl Every Day .

3 ounces gluten-free all-purpose flour mix
1 ounce cornstarch
4 ounces unsalted butter
1 quart turkey stock (chicken stock or vegetable stock will work fine too)
Kosher salt and cracked black pepper

Making the roux. Set a large skillet over medium-high heat. Add the butter. When it has melted fully, add the flour and cornstarch. Stir and stir and stir until all the lumps of flour are smooth, then stir and stir and stir until the flour is fully cooked, about 4 minutes. Be sure to stir frequently, to avoid the roux burning. You don’t want burned gravy. Also, remember that a gluten-free roux will not fully form a ball, the way it will with gluten flour. Don’t add more flour. Make it look the way it does in the video here.

Making the gravy. Set a large saucepan over high heat. Pour in the stock. Bring the stock to a boil. Pour in the roux, a couple of tablespoons at a time. (Don’t worry about measuring it with a tablespoon. Use that as a guide.) Whisk the roux into the gravy. Keep whisking. When you feel the gravy start to thicken, pour in a little more roux. Keep whisking and feeling. Remember that it takes a few moments for the gravy to thicken with the roux. Pour in roux and whisk until you have gravy the thickness you want.

Season with salt and pepper. Pour liberally over mashed potatoes or gluten-free stuffing.

Makes 1 quart gravy.

Pumpkin-Pecan Praline


  • 2 tablespoons vegan butter
  • A couple of shakes of cinnamon
  • A pinch of sea salt
  • 1/3 cup chopped pecans
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons organic light brown sugar
  • 2 tablespoons gluten-free brown rice syrup or maple syrup


Grease a baking sheet and set aside. Heat a well seasoned, lightly oiled iron skillet over medium heat and add the vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Stir for a minute or a two to toast the seeds and pecans. Add the brown rice syrup and stir till bubbling and sticky.

Remove from heat; spoon and spread the praline onto a greased baking sheet to cool. Break the praline into pieces for garnishing the top of the pie. I added the praline as a garnish to slices just before serving, but if you need to make this entirely ahead of time, you could top the whole chilled pie with cooled praline pieces.

Pumpkin Whipped Cream


1 (13 ounce) can coconut milk
1/4 cup freshly roasted pumpkin or pumpkin puree
1 tablespoon honey, maple syrup, or agave nectar
1/2 teaspoon cinnamon
12 drops vanilla crème stevia

Scoop solid cream off the top of a can of coconut milk. Place the coconut cream in a Vitamix. Add pumpkin, honey, cinnamon and stevia to blender. Puree on highest setting. Mixture will be thick, so turn off blender and scrape down sides if necessary. Puree until smooth

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