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)
- Peel sweet potatoes and squash. Chop both into one inch cubes.
- 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.
- 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.
- 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.
- 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!
Roasted Cauliflower (from Kind Diet)
- 1 large head of cauliflower
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Maple syrup for drizzling (optional)
- Preheat oven to 375f.
- Slice cauliflower just like a loaf of bread, keeping the slices about 1/2 to 1 inch think.
- Place slices on a lightly oiled baking sheet, brush with olive oil and season with salt and pepper.
- Roast for about 15 minutes, until lightly browned and tender. Flip and bake for another 15 minutes.
- 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
- Rinse your berries thoroughly.
- Place berries, maple syrup, orange juice and water in a large sauce pan. Bring to a boil over low to medium heat, stirring often.
- When the mixture reaches a boil, cover and reduce heat to low simmer. Cook until berries start to pop, about 1 hour.
- 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.
- Cut apples into quarters, removing core (but leave the peel on!)
- Transfer apples and apple juice into slow cooker. Cook on HIGH for 4-5 hours. That’s it!
- Totally optional: add 1 tsp of cinnamon (or more if you like cinnamon).
- Totally optional: blend mixture if you want super smooth yumminess.
- 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!