THANKS FOR THANKSGIVING
I am a grateful woman. In Canada, I get to be a thankful Canadian woman of Dutch heritage who gets her kicks from Eating Clean, as the founder of that movement, and from being healthy, because I know nothing better to do for myself. Thanksgiving is a day or in my case a weekend of spending time with all those I love, nourishing them, and putting my arms around them. I give good hugs. Just ask! But what you really want me to do this weekend is share my food in the only way I can - through recipes - because it's Thanksgiving and you want to know what to eat. So stop worrying. Scroll down and digest this ...
APPIES - THE WAY TO BEGIN IT ALL Herbed warm olives Spiced almonds Charcuterie board - come on down all you cured local meats, cheeses - is anything better than Beemster cheese?? - onion marmalade and seed crackers (homemade and killer good) Pass the wine please. Red is fabulous with charcuterie. I like Amarone, Penfolds and other deeply flavored red wines. Artisan breads Pumpkin Paleo Bread
The fire is on. We are sitting together, laughing and yes, eating.
ON TO DINNER Pumpkin Soup in a Pumpkin (what else??) > SEE RECIPE BELOW Roast Turkey with Hella Bad Stuffing > See recipe in The Eat-Clean Diet Cookbook Brown Rice and Apple Stuffing > See recipe here Roasted Sweet Potatoes & Roasted Brussels Sprouts > Just roast them up at 425 degrees Fahrenheit for 45 min Carrot Souffle > SEE RECIPE BELOW Parmesan Massaged Kale Salad > SEE RECIPE BELOW Cranberry Sauce > store bought or recipe in The Eat-Clean Diet Cookbook Applesauce (the apples are from my own trees!) > See recipe
We are eating at the big old family table - so much fun. We will be doing tributes for sure!!
AND NOW FOR DESSERT Pumpkin Pie > Try to find a gluten-free option at your local health food store. Fresh Seasonal Berries Grandma's Favorite Oatmeal Cookies > See recipe here
Falling over with nutritious uber good food. Come on over.
PUMPKIN SOUP IN A PUMPKIN Ingredients: 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 4 cloves garlic, mashed 2 tablespoons coconut oil 2 tablespoons coconut flour 1/4 cup almond meal 3 cups water or low sodium vegetable broth 14 ounces coconut milk 1/3 cup natural, smooth peanut butter 2 cups pumpkin puree (1 small pumpkin baked) 1 teaspoon curry 1/2 tsp ground ginger 1 tablespoon unrefined sea salt Toasted pumpkin seeds and pumpkin seed oil for garnish. 1 medium-sized pumpkin, cleaned of strings and seeds. This will be your serving bowl!
Method: 1. In a large Dutch oven heat coconut oil and sauté onion, celery, carrot and garlic until onions and celery are translucent. 2. In a separate prep bowl combine broth with flours, whisking until smooth. 3. Add liquid to sautéed vegetables along with remaining ingredients. 4. Bring to a low boil and the reduce to simmer and let heat for 25 minutes. 5. Season with salt and pepper. 6. Pour into cleaned pumpkin and serve. 7. Garnish each bowl with toasted pumpkin seeds and a drizzle of gorgeous dark pumpkin seed oil.
PARMESAN KALE SALAD Ingredients for Dressing: 3 tbsp coconut oil 3 tbsp tahini 2 cloves garlic, minced 1 tbsp toasted sesame seed oil Juice of one fresh lemon 1 teaspoon unrefined sea salt
Method for Dressing: Make a dressing with these ingredients and set aside. The consistency should be thick.
Ingredients for Salad: 1 bunch kale, stems trimmed and coarsely chopped 1 small shallot, peeled and chopped fine 1/2 pound cremini mushrooms, trimmed 1 1/2 pounds green beans, trimmed
Method for Salad: 1. In large preparation bowl place coarsely chopped kale and add dressing. 2. Using your clean hands, massage the dressing into the kale until leaves have wilted a little. Set aside. 3. Wash your hands. 4. In a medium skillet heat coconut oil. Add shallots, mushrooms and green beans. Sauté for several moments until green beans have turned a bright green and onions are translucent. 5. Add these ingredients to the kale and toss until just combined. Adjust seasonings to taste. Serve. 6. Garnish with shaved Parmesan cheese.
CARROT SOUFFLE Ingredients: 4 cups low sodium vegetable stock 1 Tbsp coconut flour 1 tsp unrefined sea salt 1/2 cup coconut oil 1/4 cup maple syrup 1 tsp cinnamon Pinch nutmeg 2 pounds sweet carrots, peeled and cut into coarse chunks 2 Tbsp onions, minced 2 cloves garlic, minced Juice of one fresh lemon 3 whole organic eggs
Method: 1. Boil carrots until tender in vegetable stock. 2. Preheat oven to 350 degrees F. 3. Strain carrots and place in food processor or Vita Mix. Puree until smooth. 4. In large prep bowl, combine pureed carrots, onion, lemon juice, coconut oil, coconut flour, salt, cinnamon, nutmeg, maple syrup and eggs. 5. With a hand mixer blend all ingredients until smooth. 6. Pour into a 2-quart soufflé dish which has been coated with coconut oil. 7. Bake uncovered for 45-60 minutes. 8. Sprinkle with more cinnamon before serving if desired.
I will be posting pictures of our family Thanksgiving activities as they occur.
Give thanks people. Give thanks.
We are a lucky bunch, no matter what has been handed you. We are here!
Love and turkey toots to you,