Wellness Family Dentistry

Healthy Holidays

November 23, 2020
Posted By: Ron Porterfield, Health & Wellness Coach

The holidays are upon us — a time for family, friends, delicious food and counting your blessings. The holidays of 2020 will, however, undoubtedly be different from any you may remember. While the coronavirus may put a damper on travel plans and holiday gatherings, you can still enjoy delicious food and find creative ways to stay connected. Here are a few recipes that will be sure to add enjoyment to your holidays.

Holiday Nut Loaf1

  •  1 cup tofu and ½ cup water (or 1 cup soaked soybeans with 1 cup water)
  • 2 cloves garlic, minced (or 1 tsp. garlic powder)
  • 1 tbs.  Braggs Liquid Aminos or 2 tsp. soy sauce
  • ¼ cup gluten flour or cornstarch
  • 1 ½ tsp. salt
  • 1 tbs. onion powder
  • 1 tsp. ground sage or Italian seasoning
  • 3-4 cups soft whole grain bread crumbs
  • 2 cups pecan (may use walnuts, almonds, sunflower seeds, or cashews)
  • 2 cups finely chopped onions
  1. Blend tofu (or soybeans) with water, garlic, and seasonings.
  2. Combine remaining ingredients in a mixing bowl. Add blended tofu (or s0ybeans) and mix well.
  3. Place mix in lightly oiled or nonstick loaf pan. Cover with foil (you may cover with parchment paper first) and bake at 350ºF for 1 hour. Remove foil (and parchment paper) and bake uncovered for 30 minutes. Remove from oven and let cool for about 5 minutes to give it a chance to set up before removing from the pan. Turn upside down onto a serving dish. Garnish with fresh parsley or kale and serve with Simple Gravy, or Sweet and Sour Tomato Sauce.

One loaf makes 10 servings.

Sweet Tomato Topping2

  • 8-ounce can crushed pineapple
  • 8-ounce can tomato sauce
  • 1 tbs. molasses
  • ½ tsp. basil
  • ¼ tsp. garlic powder

Combine in a small bowl and serve over Holiday Nut Loaf.
Makes 2 cups.


Simple Gravy3

  • 1 cup raw cashews
  • ½ tsp. salt (or more to taste)
  • 2 tsp. onion powder
  • ¼ tsp. garlic powder
  • 1 tbs. Chicken-Like or Beef-Life Seasoning
  • 1 tbs. Bragg Liquid Aminos
  • 1 tbs. nutritional yeast flakes
  • 3 tbs. flour or 2 tbs. cornstarch
  • 4-ounce can mushrooms after blending (optional)
  •  water to make 4 cups mixture
  1. Place all ingredients in blender and blend on high for about 2 minutes until smooth.
  2. When the mixture is so smooth no graininess is felt in a drop it between your thumb and finger, pour into a saucepan. Add the 1 ½ cups more water to the blender, swish it around, and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
  3. If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.

Pumpkin Turnovers4

  • 1 cup canned pumpkin
  • 1 tbs. arrowroot powder or unbleached flour
  • ½ tsp. salt
  • ¼ tsp. vanilla
  • ¼ tsp. coriander, ground
  • 1 cup date pieces
  • ½ cup water

Blend dates with water. Add remaining ingredients. Mix well.


  • 3 ¼ cups oat flour
  • 1 1/3 cups cashew or almond meal
  • ½ tsp. salt
  • 1 cup water

Blend nut meal, salt and water. Mix into oat flour. Roll piecrust into ball and roll 1/8-inch thick making a 5-inch circle. Place 2, 3 tbs. pumpkin mix on ½ circle. Flip the other half over and crimp edges with a fork. Prick top with a fork. Place on a ‘pammed” baking sheet. Bake at 350º for 15 minutes. Makes 30 turnovers.

Stuffed Peppers5

Core 4 peppers by just cutting around the stem and removing stem and seeds. Stuff with about 1 cup of Spanish Rice (amount depends on size of peppers). Bake at 350º about 45 minutes or until peppers are tender. Serve with brown gravy or tomato sauce.

Spanish Rice6

  • 3 ½  cups crushed tomatoes (28 oz. can)
  • 1 cup celery, diced
  • 1 cup onion, diced
  • ½  cup  bell pepper, finely diced
  • 2-3 tbs. fresh cilantro, chopped (0ptional)
  • ½ tsp. Italian seasoning
  • 1 to 1 ½ tsp. salt
  • 1 cup brown rice, dextrinized
  • 1 clove garlic, pressed

Boil celery, onions, peppers, garlic, salt and cilantro with tomatoes. Mix into 1 cup dextrinized rice. Simmer about 45-60 minutes, stirring occasionally. Add 1 cup water, if needed. Place in casserole dish and brown in oven, at 400º for just few minutes before serving. Serves 4-6.

Note: to dextrinize rice, place in dry skillet and heat, stirring occasionally, until slightly browned.

This has indeed been a challenging year for most, but you may renew your hope for a brighter day by reflecting on the many ways in which God has blessed you. As scripture admonishes us, “O give thanks!”





1.     7 Secrets Cookbook, Neva & Jim Brackett, p. 40, Review and Herald Publishing Association, 2006

2.     Ibid., p. 40

3.     Ibid., p. 26

4.     A Taste of Nature Cookbook, LaVonne Hoover, p. 141, Hoover, LaVonne 1992

5.     Ibid., p. 95

6.     Ibid., p. 72

Photo by: Anna Tukhfatullina



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