gobble gobble…

Oh boy! What a busy week it has been!

My body is humming from all of the magnificent yoga classes, and my tum tum is singing after a week of being on my Joyous Health regimen. I have so much to tell you about, but since I’m oh-so-sleepy, I will have to leave you with a few recipes for now.

It’s almost gobble gobble time (translation: THANKSGIVING!!!). September to January is my absolutely favourite time of year, and one of the main reasons is THANKSGIVING!!!

Here are some of my favourite easy peasy recipes which I hope you can incorporate into your gobble gobble plans.

Coconut Sweet Potato Butternut Squash Soup (from my gorgeous friend Amanda)

  • 2 large sweet potatoes
  • 1 butternut squash
  • 1 litre veggie or chicken stock (make sure it’s low sodium if you’re using store bought)
  • 2 bay leaves (optional)
  • Sea salt
  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 2 handfuls spinach, rinsed well
  • Pumpkin seeds (optional, for garnish)
  1. Peel sweet potatoes and squash. Chop both into one inch cubes.
  2. Place cubes in a large pot and cover with 1 litre of stock. Add two bay leaves. Add a small pinch of sea salt.Bring everything to a boil over medium heat, then cover and let simmer for 20 minutes or until cubes are soft.
  3. Puree heated stock and cooked cubes with an immersion blender or a normal blender (make sure the glass can withstand the heat). You may need to add some extra water.
  4. Pour the pureed mixture back in the pot. Add coconut milk and curry paste. Stir and cook on low for another 10 minutes. Right before serving, throw in spinach.
  5. Pour into your finest china, drizzle with maple syrup and garnish with pumpkin seeds and a dash of cayenne (all optional)… oh yes, and enjoy!

These lovelies are butternut squashes… yum!

Roasted Cauliflower (from Kind Diet)

  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • Maple syrup for drizzling (optional)
  1. Preheat oven to 375f.
  2. Slice cauliflower just like a loaf of bread, keeping the slices about 1/2 to 1 inch think.
  3. Place slices on a lightly oiled baking sheet, brush with olive oil and season with salt and pepper.
  4. Roast for about 15 minutes, until lightly browned and tender. Flip and bake for another 15 minutes.
  5. Drizzle with maple syrup, or not, and serve. Simply delicious.

Cranberry Sauce (from my momma, and Kind Diet!)

  • 4 cups raw cranberries
  • 1/2 cup maple syrup
  • Juice from 1 (or 2, depending on size) orange
  • 1/4 cup water
  1. Rinse your berries thoroughly.
  2. Place berries, maple syrup, orange juice and water in a large sauce pan. Bring to a boil over low to medium heat, stirring often.
  3. When the mixture reaches a boil, cover and reduce heat to low simmer. Cook until berries start to pop, about 1 hour.
  4. Chill for 1 hour before serving.


Naked Apple Sauce (from Oh She Glows)

  • Many, many, many apples (let’s say 5lbs, and ideally organic Ontario apples)
  • 1/4 cup sugar free apple juice.
  1. Cut apples into quarters, removing core (but leave the peel on!)
  2. Transfer apples and apple juice into slow cooker. Cook on HIGH for 4-5 hours. That’s it!
  3. Totally optional: add 1 tsp of cinnamon (or more if you like cinnamon).
  4. Totally optional: blend mixture if you want super smooth yumminess.
  5. Totally optional: add some maple syrup… just because, if you haven’t noticed, I love my maple syrup!

Hopefully that will be enough to get you thinking… 🙂

And finally, since the point is to give thanks, challenge yourself to list 100 things you are thankful for.

Happy gobble gobble, everyone!
mxo

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