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November 20, 2014
Thanksgiving is right around the corner. Most of us use this an opportunity to forget all of our food rules and just pig out on what's in front of us. Why not eat a nutrient dense meal and get to indulge on that? That is something to be thankful for and you will still feel satisfied. One way to do this is to upgrade your recipes to one's that are easy, healthy, delicious and taste way better than canned or over processed foods. We have some amazing healthy recipes to satisfy every bite.
Cauliflower Mashed Potatoes
1 head of cauliflower 1 large clove of garlic, chopped into small pieces 2 tablespoon of oil (grass-fed butter, ghee or olive oil) Salt Pepper 2 tablespoons of milk (for dairy-free guests, use unsweetened almond milk)
Wash and chop cauliflower from its stem and chop the rest into small florets.
Put the pieces of cauliflower into a pot and cover with water.
Bring to a boil and then reduce to simmer.
Cover for about 15 minutes or until cauliflower is cooked all the way through.
Drain and place into your food processor (I prefer to use a Vitamix).
Add the rest of the ingredients and blend to your desired consistency.
If you are struggling to blend, simply add more milk or water.
Root Vegetable Stuffing
4 cups gluten free cornbread 2 leeks 1 celery root (peeled and diced) 9 stalks of celery, chopped finely 3 apples 2 eggs 1½ tablespoons of poultry seasoning 1 cup of chopped pecans or walnuts 2 tablespoons of oil (olive oil, ghee or coconut oil) ¼ cup of port wine or sherry
Heat up your oil in a large pan over medium heat and sauté your leeks for 2-3 minutes.
Add celery, celery root, and apple, one at a time, cooking for 3 minutes after each ingredient is added.
Add pecans, salt and pepper, and sauté for another 2 minutes.
Add 2 tablespoons of wine and cook for 1 more minute. Set the pot aside and cool for 10 minutes.
Preheat oven to 350°F.
Place cornbread, eggs and remaining wine into your vegetable pot and mix well.
Put your mixture into a glass baking dish and bake for 45 minutes.
Pie Filling 1 can of organic pumpkin pie puree 1 tablespoon of ground cinnamon ½ teaspoon of ground nutmeg ¼ teaspoon of ground cloves ½ teaspoon of ground cardamom 3 tablespoons of melted coconut oil ¼ cup of maple syrup ½ tablespoon of ground vanilla ¼ teaspoon of sea salt
Crust 2 cups of oat flour 1 cup of hazelnut flour ¼ cup of melted coconut oil ¼ cup of maple syrup
Preheat oven to 350°F.
Mix all of the pie filling ingredients together in one bowl.
Mix all of the crust ingredients together in another bowl until it becomes dough-like.
Line your cupcake tray with liners or cover your tray with coconut oil.
Use your finger to form the crust of your mini pies (make sure it has a hole for your filling).
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