For this wonderful holiday staple, there are so many benefits of incorporating this particular recipe as a side for your meal. Almonds are high in calcium and concentrated in protein, and just a quarter-cup contains 7.62 grams of protein. (This is more protein than is provided by an egg, which contains 5.54 grams of protein.) Flavonoids found in citrus, onions, apples, grapes, and inhibit the destruction of cartilage and collagen. Walnuts are very high in Omega 3’s and tryptophan and when eaten in moderation, have anti-inflammatory qualities. Celery has natural diuretic benefits, cancer prevention properties, lowers cholesterol, and a good source of vitamin C. What’s not to love about all of that!
Yields: 3 cups
Special Equipment: food processor, oven
- 1 1⁄2 cups almonds
- 1⁄2 cup onion, chopped
- 2 large cloves of garlic
- 4 stalked of celery, minced
- 1 apple, chopped
- 1⁄2 cup raisins
- 1⁄4 cup walnuts
- 3 medium Portobello mushrooms
- 1 tablespoon Nama Shoyu or GF Tamari
- 1 tablespoon flax oil
- 1⁄2 teaspoon sea salt
- 1 teaspoon poultry seasoning
- 1⁄4 bunch of fresh sage
- 1⁄4 bunch of fresh thyme
- 3 tablespoons flax meal, optional
- Optional: replace sage and thyme with poultry seasoning
- Place almonds in food processor and process until it becomes a meal texture. Place in a bowl.
- Add walnuts and pulse chop until you have small bits of walnuts, but not walnut meal.
- Add onion and garlic to the food processor, fresh herbs, apple slices, and process until apples are in small bits. Add to bowl.
- Add remaining ingredients to the bowl and mix together.
- Spread stuffing on a baking sheet.
- Bake at 350 for 20 and then check it. You get to decide whether your preference is a more moist or dry stuffing. Both are divine!