Cornbread Dressing
Quick Cornbread
1 cup yellow cornmeal
1 cup whole wheat pastry flour
1 Tbsp. baking powder
¼ tsp. Sea Salt
½ cup Avocado Oil
2 Tbsp. Maple Syrup
1 cup water
(TRIPLE THIS RECIPE)
In separate bowls, mix the dry and wet ingredients. Add the dry ingredients to the wet
ones and stir until well combined.
Vegetables for Dressing
4 Stalks of Celery
1 Large Onion
3 Peppers (Yellow/Orange/Green)
Additional Ingredients
“No Chicken” Chicken Broth (2 cartons)
Onion Powder
Garlic Powder
Poultry Seasoning
Sage
Sea Salt
Black Pepper
8 slices whole grain bread
Bake 3 skillets of cornbread at 350 degrees for about 45 minutes. (Above recipe
makes 3 skillets)
Remove from oven and break into small pieces in a roaster pan
Cut up veggies and boil in chicken broth for about 10 minutes. Use enough broth to
cover the veggies.
Toast 8 slices of bread
Break up bread in a bowl and add veggie mix to bread. Add more broth in needed to
soften the bread.
Mix Bread and Cornbread together. Slowly add more chicken broth. Recipe must be
very moist.
Add seasonings to your taste. I start out with 1 tablespoon of every seasoning and
then add more poultry and sage as needed.
Put in glass dish (covered) and bake for about 2 ½ hours at 375 degrees. At the last
hour take off the foil and continue to bake.
Collards/Spinach/Cabbage
1 Medium Head of Cabbage
1 Lg. Bag of Baby Spinach
1 Lg. Bag of Collard Greens
Onion Powder
Garlic Powder
Cayenne Pepper
Sea Salt
Vegetable Broth
Almond Oil
Stir Fry Collards in 4 Tbsp. Oil
Add seasonings to taste
Transfer Collards to a Stock Pot
Stir fry Cabbage – season to taste (no salt)
Transfer Cabbage to Stock Pot
Stir Fry Spinach (slightly) – do not season
Transfer to Stock Pot – mix greens well
Add about ½ to 1 cup of Broth
Add Cayenne Pepper
Simmer for about 1 ½ hours; depends on how firm or soft you like your greens.
Tip: Cook one day before serving – allows seasonings and broth to mix well with the greens.