Looking for a way to spruce up your thanksgiving meal? Try some variations on the classics this year:
Body Ecology Lakanto All-Natural Sweetener is the healthiest, safest, most delicious and versatile sugar substitute available because it has:
New to the U.S. through Body Ecology's EXCLUSIVE arrangement, Lakanto is time-tested and extensively proven in Japan. IN FACT, the Japanese Ministry of Health doesn't just approve Lakanto for use in Japan, they actually recommend it for weight loss, obesity and blood sugar problems like diabetes. In fact, over 9,000 hospitals in Japan serve Lakanto to their patients. And yes, Lakanto does have GRAS status here in the US!
Saute 4 minced shallots with oil.
In a separate saucepan, reduce one carton of Imagine Free Range Chicken Stock to yield one cup.
Add reduced stock to shallots, 2 cups red wine, and 1 Tablespoon Body Ecology Lakanto Natural Sweetener. Simmer for 20 minutes.
Strain sauce through a colander and return to saucepan. Add a handful of fresh cranberries. When the cranberries burst the sauce is complete. Just before serving, add 2 Tablespoons unsalted butter to enhance the flavor of the sauce, if desired.
In a saucepan add two cartons of Imagine Free Range Chicken Stock, turkey giblets (except the liver), two chopped carrots, 4 chopped shallots, 5 chopped celery stalks and 1 Tablespoon Body Ecology Lakanto Natural Sweetener, and 2 cups Madeira wine. Cook over medium heat for one hour. Once the sauce is cooled, puree and refrigerate until needed. The sauce will thicken from the cooked veggies.
3-4 medium sweet potatoes, peeled and cut into chunks
1/2 stick butter
1/2 Body Ecology Lakanto Natural Sweetener
½ cup Rice Milk
1/2 teaspoon grated nutmeg
Salt and pepper
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