Paleo Sandwich Wrap Recipe: How to Use Leftover Thanksgiving Cranberry Sauce

Leftovers: that's the key to a good Thanksgiving! No matter how small or large the turkey, I usually end up with plenty of it to share with my family. But Thanksgiving turkey isn't the only part of the holiday meal that can be used in dishes in the days following Thanksgiving. Thanksgiving cranberry sauce can also be used for dishes that don't have turkey. Yesterday, I shared a great recipe for savory cranberry sauce and today I want to show you how you can use that sauce to make a delicious post thanksgiving, cranberry sauce filled Paleo sandwich wrap.

You can of course make this wrap with leftover thanksgiving turkey or any uncured meat of your liking, but I'm using US Wellness Meats Liverwurst! I got to try this stuff at the Weston A. Price Foundation Conference last weekend in Santa Clara, CA. Made with grass fed beef organ meat, like liver, heart, and kidney, this Liverwurst is one of the most delicious uncured "meats" I've tried in a long time. Organ meats are very high in B12 and other B Vitamins, which I wrote about last week and are a great way to get these vitamins into your diet.

For the wrap, you can use any gluten-free wrap of your choosing, but I'm using Pure Wraps from Improveat. This is the most innovative wrap product I've seen on the market in a while. You can use it for spring rolls, paleo wraps, wontons, burritos and whatever else you can think of. They are raw, allergen free and a great way to get more brain powering coconut into your diet!

Leftover Cranberry Sauce & Liverwurst Paleo Wrap
1 Pure Wrap
2 tbsp Thanksgiving Savory Cranberry Sauce
3 oz Liverwurst
1/4 cup butternut squash puree
1 romaine or butter lettuce leaf


1. Place wraps on the dry surface

Tangy & Tasty: How to Make Solyanka Without Nitrates

Growing up, my mom made two soups that I enjoyed very much. The recipe for the first, Borscht, I've already shared with you. The second soup is called Solyanka, a thick, spicy and sour soup. Solyanka can be made with fish or veggies, but at our house, it was always made with meat - and lots of it. My mom would freeze old cured meats for months in preparation for making a large pot. This soup brings me back to my childhood, to a start of a new school year and shopping for new pens and pencils. It's my "macaroni and cheese."

Nowadays, we steer clear of cured meats because of the dangers of nitrates and nitrates, but luckily there are plenty of uncured options available. In addition to cured meats, the soup is usually made with tomatoes and my mom used to make it with ketchup. Similarly to cured meats, we generally don't eat nightshades at home, since the hubby gets heartburn and it aggravates my arthritic pain. So I've developed a real food, tomato free soup that decreases the meat and increases veggies. I have also added sauerkraut to the recipe. I just felt like it would greatly add to the tartness of the soup, while adding bulk.

I'm also making my soup with Bright Earth Foods Himalayan Sea Salt. I'm a huge fan of Bright Earth Foods. I discovered them at my local co-op in San Francisco Rainbow Grocery when I was looking at unrefined sweeteners. Their mission of bringing wellness through nutrition really resonates with me. But honestly, they sell some amazing stuff. I'm going to be writing more about them in the upcoming weeks, but in the meantime check out their site.

Solyanka
Ingredients

Broth
1 lb pastured/organic beef bones (knuckles, marrow)
1 lb either pastured/organic short ribs or shank cross cut or brisket
1 onion
4 bay leaves
14 pepper corns
Bunch of parsley
1 tbsp Bright Earth Foods Himalayan Sea Salt 


Soup
2 cups sauerkraut (naturally fermented with just salt and spices)
1/4 cup pitted Kalamata Olives (make sure that they are made with just salt and come in glass jar to avoid BPA)
1/4 cup pitted green olives (make sure that they are made with just salt and come in glass jar to avoid BPA)
3 large dill pickles (naturally fermented with just salt)
16 oz uncured pastrami
2 beef franks (I used Fork in the Road)
1 large bunch of Swiss Chard (I prefer chard specifically vs. kale, I wouldn't recommend subbing with kale. You can also use Sorrel if it's in season)

Process:
1. Put all herbs and spices into a tea bag filter

2. Fill pot with about 6-7 quarts of filtered water and add onion, bones, meat, and salt

3. Bring to boil, then turn heat down to low and simmer for 24-36 hours

4. Let sit until cooled and fat hardens at the top. Skim fat with a slotted spoon

5. Once broth is cooked, remove meat from bones and discard then with the tea bag and onion

6. Set pot back on stove and heat

7. Cube beef franks, pastrami, and pickles and add to the pot

8. Slice olives and add to the pot (if they are small enough, you can just throw them whole)

9. Add sauerkraut to pot

10. Cut Swiss Chard in to small strips and add to pot

12. Simmer on medium low heat for 30 minutes

13. Enjoy!