1/3 cup chia seeds (TRY: Barlean’s Organic Chia Seed)
3/4 cup unsweetened pumpkin purée (not pumpkin pie filling)
3/4 tsp pumpkin pie spice
Pinch sea salt
6 4-oz jars with lids
In a large jar with lid, combine milk, dates and chia seeds. Cover, shake well and refrigerate for at least 4 hours, or up to 8 hours.
Pour mixture into a blender and process on high until very smooth, about 2 minutes. Add pumpkin purée, pie spice and salt. Blend until combined. Divide among jars. Refrigerate for 1 more hour before serving. Store in the refrigerator for up to 5 days.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
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