Allergy-Free Thanksgiving Recipes

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Chef Becky Ross with The Freedom Chef is here with some allergy-free Thanksgiving ideas that are organic, gluten free, soy and sugar free.

For more information, click here.

Warm Broccoli Millet Salad

1 lb Broccoli florettes
1/3 cup Coconut oil, melted
1 cup Millet, hulled
2 cups + ½ cup Chicken or Vegetable stock
1 medium Onion, Vidalia, peeled and coarsely chopped
2 TBLS Honey, raw, local
1 tsp Himalayan Pink salt
½ tsp Black pepper
½ tsp Garlic, granulated
½ lb Bacon, uncured (or nitrate free), low sodium, cooked, course chop
1. Place room temperature broccoli in a bowl, drizzle coconut oil over and toss
2. Heat a grill pan over high heat, place broccoli in pan, char on all sides, set aside
3. Meanwhile, place millet in a covered sauce pot with 2 cups of stock, cover and place over medium heat
4. Cook millet for 10-12 minutes or until tender, stirring occasionally
5. Place onion in the blender, slowly add stock while blending until smooth
6. Add honey and seasonings to the onion mixture, blend to mix
7. In a large bowl, break up broccoli into bite size pieces while adding to the bowl, then combine with all remaining ingredients, toss together
8. Serve warm

Cranberry Orange Chutney

1 (12oz) bag Cranberries, fresh, rinsed
1/3 cup Orange juice
1/4 cup Honey, raw, local
1 medium Orange, zest only
1 TBLS Balsamic vinegar
1 tsp Ginger, minced, fresh
½ tsp Cinnamon
½ tsp Vanilla extract
1. Place ½ of cranberries in sauce pot along with the orange juice, cook over medium heat until the cranberries pop, approximately 6-8 minutes
2. Add the rest of the cranberries and all other ingredients, reduce heat to medium low and cook down for 6-8 more minutes, stir by folding gently occasionally
3. Remove from heat and pour into a covered container and refrigerate overnight before service

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