This year for Thanksgiving proved no different than in years past as we move toward healthier eating. I am so grateful I’ve found so many friends with the same choices in eating as we have chosen. I thought I’d take a minute and share some recipes our family enjoyed!
Yams!
Who doesn’t love yams! It’s a staple menu item at Thanksgiving. I roasted the yams in the oven for an hour until the yams were soft and the sugars were beginning to ooze out. I allowed them to cool slightly, and then peeled them and placed the meat in a pot. I added a little coconut oil, pink Himalayan sea salt, a little almond milk. Up to this point, I treat the yams like mashed potatoes except the coconut oil takes the place of butter, and the almond milk replaces the cow’s milk. I use a bit less of the salt. Then I add some pure maple syrup and mash. The exact measurements are to taste.
Cranberry Relish
So my family fell in love with the cranberry relish that had the 1 cup of sugar and tablespoon of jello in the mix. With my experience with sugar, I was not willing to continue making that recipe. I was so excited that one of my favorite healthy eating pioneers April Ashcroft.
This recipe is the answer to my searching for a wonderful cranberry relish that is healthy and nutritious and also tastes amazing. Unfortunately my apples weren’t very sweet, and this was the first time I tried this recipe. To add to the mix I wanted to have some orange flavoring, but the orange I picked from my tree wasn’t very sweet either. I thought I had added a few extra dates, but it wasn’t enough. I had to add a little raw agave nectar, and a small amount of stevia. I’m SO excited to have this wonderful recipe! Thank you April!!!
Coconut Whipped Cream
I have dreaded the holiday this year because I have not had dairy products for a very long time and I was afraid of the stomach ache I would have eating the pumpkin pie and whipped cream. But never fear! Several friends recommended whipping coconut cream. With the support of my dear friend Jennifer Dayley, I accomplished a new favorite! Here’s the scoop:
- 1 can full fat coconut milk – I used Trader Joe’s Coconut Cream – chill can overnight in the refrigerator, do not shake can. Open can and scoop out just the cream on top. Be careful not to get any of the water portion. Place in a mixing bowl.
- Whip with a little vanilla and sweetener, I used stevia. Some recipes also say to add a pinch of cinnamon.
I’ve been told it keeps well in the frig for a few days, but I don’t know that it will last that long.
My World Famous Pumpkin Pie
In the eyes of my husband… I found recipes that state I can use coconut milk to replace the evaporated milk, but I didn’t want to push my luck just yet. I made my revised recipe thus far which consists of using whole wheat pastry flour, and coconut oil instead of shortening. We prefer it now that way. I also used 1/3 coconut palm sugar and 2/3 evaporated cane juice. It was wonderful and my dear husband loves taking a picture of my pies.
As for the turkey, my husband loves turkey, me not so much. However, my husband has stopped eating all flesh except for fish, so for the past 2 years we have had a Tofurkey loaf with homemade mushroom gravy. I’m hoping to find a great loaf recipe soon that doesn’t use tofu, but that challenge can wait for another day.
I wish for you…
A wonderful holiday season, filled with love, good food, friends, family and gratitude! Thank you for the love and friendship you have blessed me with this past year and always!