My Top Recipe Picks! A Complete Beauty Detox Thanksgiving Menu
This is such a beautiful time of the year. We are full steam ahead into the holiday season and Thanksgiving is just a week away! This is a time to get together with family and/or friends, express love, gratitude and simply enjoy each others’ company, which can be rare in this busy age. The digital world has brought us longer work hours and a cyber galaxy to get lost in for entertainment.
It is important to stay grounded and mindful this time of year, as triggers can come up with anyone being around family, stress of preparing a meal or just making sure the table is set on time! Take a breather when you get overwhelmed; a 5 minute meditation can do wonders.
It’s also a time to enjoy delicious food, which for many of us brings back nostalgic feelings from our childhood. There’s just one little problem: a lot of the items served at Thanksgiving meals can put you straight into a “food coma” and lead to feelings of heaviness, bloating, gas, fatigue, and general discomfort. That’s not how you want to spend your day off with loved ones, is it?
The good news is, I hand picked a selection of recipes from appetizers to holiday drinks just for you.
You can select one or dishes you want to bring and share if you are not hosting, and treat your family and friends to a tasty Beauty Detox delight (while ensuring there are healthy and delish options for you!). If you are hosting this year, this is a great outline for how you can plan your dinner! I hope this post will help you make it through Thanksgiving healthy, happy, and still flexible enough to have a wonderful time. :)
Below is a lovely menu I created for you to see all the selections! At the end of today’s blog all the recipes will be listed for you. :) I just knew you’d be eager to see the selections!
Enjoy the Family Meal, But Avoid The Most Problematic foods
You don’t want to spend your holiday obsessing over what’s in each one of the dishes on the table, but you can minimize your discomfort by staying away from a few things:
Dairy. It’s probably not the first offender you think of when you imagine the Thanksgiving spread, but there could be cheese-smothered vegetables, milk in the mashed potatoes, au gratin potatoes, or even dairy in the green bean casserole. Be diligent and try to avoid the options made with milk and cheese. They are difficult to digest and can really contribute to bloating and feeling beyond uncomfortably heavy!
Baked goods. These present a triple-threat because they’re often high-fat, high-sugar, and loaded with gluten. That means you should try to avoid those rolls everyone likes to eat with dinner. But if there is a sweet potato or squash dish, that would be a yummy and satisfying starchy veg option to have instead!
Heavy meat. If you enjoy eating some animal protein in your diet, still treat it as a side or a condiment, though, and not the major part of the meal. In America, Australia, the UK and many parts of the world, meals are often built around whatever slab of meat’s on the plate, with vegetables as an afterthought to round it all out. Try reversing that and focus on the veggies!
Stuffing/dressing. There’s usually sneaky old gluten hiding here in the mix. Depending on the recipe, there may also be more meat involved, dried fruit and oil.
Desserts. These, just like the other baked goods, often contain a lot of fat, sugar, and gluten and they’ll steal your Beauty Energy, leaving you exhausted. Sometimes they contain fruit, too, which you know to steer clear of after a meal for the best digestion. You can offer to take a dessert, like the Raw Pecan Love Pie or the Triple Layer Mint Cream Bars, so you have something to munch on when everybody else is slicing into the cakes and apple pie.
Remember to Enjoy Yourself and Give Thanks!
We’ve all had the experience of stressing about what you’re going to eat during the holidays, and battling either the temptation to give in and stray from your diet — or the fear of being “weird” and making or bringing your own food.
I hope this post shows you that neither is necessary or worth worrying about! It’s fine to have a little traditional fare if that is important to connecting with family. However, you now also have a bunch of holiday-friendly recipes that taste amazing, even to those who aren’t accustomed to eating this way. So whether you are hosting, or going to eat with friends or family, I recommend preparing one or more of these dishes and perhaps a salad, so that you’ll have plenty of healthy options.
Even if you’re not in total control of the menu and all the ingredients that go into each of the dishes, try not to worry or obsess over every little detail. Relax and enjoy the time with your family and friends. The holidays are a time to loosen up and just enjoy life. If you mess up, just forgive yourself and steer clear of the leftovers the next day!
The holidays are a time to show kindness, even to yourself. Remember that there will be many days over the next month and a half for you to try out these recipes and make this one of your healthiest, happiest holiday seasons ever.
On to the full recipes!
If you love these, remember that many of these recipes, including the Raw Red Pepper Cream Cheese Endive Bites, Vegetable Lasagna with Butternut Bechamel, the Crispy Crust Pumpkin Pie and the Triple Layer Mint Cream Bars all come from The Beauty Detox Power! Check it out for many more recipes :).
1teaspoonminced fresh rosemary or 1⁄3 teaspoon dried rosemary
1small clove garlicpeeled
1⁄4 1⁄4 teaspoon sea salt
1cupmicrogreens or chopped greensfor garnishing
Rinse and peel the beets. Slice them very thinly with a knife or a mandolin and set aside.
Make the Rosemary Nut Cheese by combining in a food processor all the remaining ingredients except for the microgreens and processing until smooth.
Top a reserved beet slice with 2 teaspoons of the Rosemary Nut Cheese, place another beet slice on top, and arrange the ravioli on a large plate. Repeat this process until all the beet slices have been used. Garnish each ravioli with microgreens and serve. Enjoy!
1thick head endiveroot end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t nd endive)
1⁄4 cup walnut halvesfor garnishing
1⁄4 cup microgreensfor garnishing
Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn o the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.
Next, arrange the endive leaves on a large plate.
With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!
4Portobello mushrooms or 8 - 10 cremini mushroomsbite size, destemmed
2cupsbasilpacked and destemmed, plus some whole leaves for garnishing
2 1/2Tbs.nutritional yeast
Preheat over to 375 degrees. Whisk together marinade and spoon over mushroom heads in a clear baking dish. Make sure the bottoms of the mushrooms get the marinade as well. Cover and allow the shrooms to marinate for ideally at least 45 minutes to an hour. Re-spoon the mixture over the mushrooms, then heat in oven, covered, for about 30 minutes.
Meanwhile, process the pesto ingredients in the food processor, except for the zucchini. Scrape the mixture into a bowl, and add the raw zucchini and stir in. Spoon the pesto mixture into the mushroom heads, spreading evenly. Cook uncovered for only another 15 minutes. Garnish with fresh basil leaves, and serve along or after a big green salad.
21⁄2 pounds butternut squashpeeled, seeded and cut into 2-inch cubes (about 5 cups)
14ouncesgluten-free lasagna noodles
1⁄3 cup low-sodium vegetable brothplus 11⁄2 cups for the squash
3⁄4 cup diced yellow onion 2 medium cloves garlicpeeled and nely minced
1⁄2 pound fresh spinachstems removed and chopped
1teaspoonminced fresh thyme
Sea saltto taste
Freshly ground black pepperto taste
2 1⁄2 cups unsweetened coconut milk
1⁄3 cup nutritional yeast
1⁄4 cup freshly squeezed lemon juice
Heat the oven to 375°F. Lightly grease a 9 x 13 baking dish with coconut oil. Spread the squash cubes out on the baking dish, and bake for about 45 minutes, or until soft. Remove the squash to a large plate, set it aside to cool and reduce the oven heat to 350°F.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the lasagna noodles, reduce the heat to medium and cook the noodles as directed on the package. Once cooked, drain the noodles and lay them out on clean kitchen towels to dry. Note that some types of gluten-free pasta do not need to be cooked. They will cook in the oven right along with the other lasagna ingredients.
Heat 1⁄3 cup of the vegetable broth in a large heavy saucepan over medium-high heat. Add the onions and cook until they become translucent, about 4 to 6 minutes. Add the garlic and cook for another minute. Next, add the spinach and thyme, and cook until the spinach softens, about 2 minutes. Season with sea salt and pepper to taste and set aside.
Transfer the reserved butternut squash to a blender, add the remaining 11⁄2 cups vegetable broth, the coconut milk, nutritional yeast and lemon juice, and blend until smooth. (You may want to blend the ingredients in multiple batches, depending on the size of your blender.) Season the Butternut Béchamel with sea salt and pepper to taste.
To assemble the lasagna, spoon some of the Butternut Béchamel into the bottom of the baking dish used to cook the squash and spread it out to thinly coat the bottom. Add an even layer of the reserved noodles to the baking dish, spoon some Butternut Béchamel on top, and then add an even layer of the reserved spinach mixture. Keep layering until you run out of noodles, sauce and the spinach mixture (You should make about 3 layers of each ingredient.) Be sure to arrange some of the spinach mixture on the very top makes for a beautiful presentation.
Cover the baking dish with aluminum foil, but don’t let it touch the lasagna directly, and bake at 350°F for 40 minutes. Remove the foil and continue to bake for 20 minutes. Remove the lasagna from the oven and let it stand, uncovered, for 10 to 15 minutes before slicing and serving.
3large sweet potatoeschopped into thirds (peel the sweet potatoes, if you like)
Coconut oil for greasing the pan
2Tbs.+ ½ cup low-sodium vegetable brothdivided
1 ¼cuppeeled and diced carrots
1cupfreshpreferably or frozen peas
Kernels from 2 ears of fresh corn
1 1/4tsp.fresh thyme leaves
2tsp.finely minced fresh rosemary
½cuplow-sodium vegetable stock
High quality sea saltto taste
Freshly ground black pepperto taste
1/4cupEner-G egg replacermixed with 3/4 cup very hot water
Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil. Bring enough water in a large saucepan to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes, or until softened.
Place the drained sweet potato in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onion over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrot, peas, corn, thyme, and rosemary. Increase the heat to medium-high.
Pour the rest of the vegetable stock into the skillet. In a small bowl whisk together the almond milk and arrowroot until smooth. When the vegetable stock and mixture begins to boil, reduce the heat. Add the arrowroot mixture, and whisk until the lumps disappear. Add the sea salt and black pepper, and season to taste. Remove from heat. Stir in the egg replacer and water combination. Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired.
Bake in preheated oven until top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.
1cupGluten-Free Bread Crumbskeep reading for the recipe for those!
Freshly ground black pepperto taste
Fresh sprigs of thymefor garnish
8-12slicesgluten-free and/or sprouted breadfor millet bread, go with about 8 slices; for brown rice bread, stick with 12
High-quality sea saltto taste
Pinchof dried oregano
Line a baking pan with parchment paper.
Cut squash in half and remove seeds. Rub a little coconut oil over all the orange squash skin, as well as the minced garlic and a bit of sea salt. Bake, cut side up on the baking pan, at 350F for 30 minutes. If the squash halves are wobbly on the baking pan, shave a bit from the bottom of each squash half, so each half can lay flat.
Heat the vegetable broth in a sauté pan. Add the onions and cook for a few minutes until they become translucent, then add the garlic, and cook for another minute. Next, add the celery and carrots. Sauté until they’re soft. Add the herbs, and then the raw apple cider vinegar.
Add the bread crumbs, and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove the mixture from the heat. For the bread crumbs: Preheat your oven to 375 degrees and bake the bread on a baking sheet for 5-6 minutes. Turn the slices over and bake it for another 5-6 minutes. Remove from the oven and let them cool for at least 30 minutes. Cut the slices into quarters and add them to the food processor with the garlic powder, sea salt, and oregano until you have fairly fine crumbs.
Add the stuffing to cavities of the squash, mounding as needed, and bake, covered with parchment paper tucked into aluminum foil, for another 20 minutes. To create a crunchy top, remove the foil and bake for an additional 15 minutes. Lay a few sprigs of fresh thyme across each squash, to garnish, and serve.
11⁄2 tablespoons organic miso pastepreferably mellow white
11⁄2 tablespoons freshly squeezed lime juice
1tablespoonhoneypreferably raw, coconut nectar or maple syrup or 1⁄2 teaspoon stevia
1⁄2 teaspoon minced fresh ginger
Sea saltto taste (optional)
Toss together the kale and the onions in a large salad bowl and set aside.
Combine all the dressing ingredients in a blender and process until smooth. Pour the dressing over the re- served kale salad and toss it well to coat. Next, add in your love and good energy for those about to eat your salad. Serve the salad at once.
NOTE: Feel free to add to this salad any other veggies you like, such as a generous amount of sprouts, as I usually do.
One 2-pound head cauliflowercored, green leaves removed and cut into orets
3⁄4 cup unsweetened coconut milk
11⁄2 tablespoons olive oil
1medium clove garlicpeeled and roasted Sea salt, to taste
Freshly ground black pepperto taste
MUSHROOM GRAVY INGREDIENTS
1cupdiced yellow onion
2medium cloves garlicpeeled and minced
1poundbaby bellacremini mushrooms, thinly sliced
2cupslow-sodium vegetable broth or filtered water
3tablespoonsorganic tamaripreferably low sodium
3⁄4 teaspoon minced fresh thyme
2tablespoonsarrowroot starch or tapioca starch
Sea saltto taste
Freshly ground black pepperto taste
Prepare the cauliflower. Bring a medium pot of water fitted with a steamer basket to a boil over medium-high heat. Add the cauliflower and steam, covered, for about 9 minutes, or until tender.
Place half of the steamed cauliflower in the bowl of a food processor. Add the coconut milk, nutritional yeast, oil and garlic, and process until the cauliflower is broken up. Add the remaining cauliflower and process until it reaches the consistency you prefer. Season with salt and pepper. Transfer the cauliflower to a medium serving bowl and set aside.
Prepare the gravy. Heat the coconut oil in a medium saucepan over medium-high heat. Add the onions and garlic and sauté, stirring frequently, for about 4 minutes, or until the onions are lightly brown. Stir in the mushrooms and sauté for 5 minutes more, or until the mushrooms are tender.
Next, add the vegetable broth, tamari and thyme to the mushroom-onion mixture. Bring the mixture to a boil over medium heat. Then lower the heat to medium-low and simmer, covered, stirring occasionally, until it thickens, about 25 minutes. Stir in the arrowroot starch and cook the sauce, stirring frequently, for another 5 minutes. Transfer the sauce to a blender and puree for a smooth consistency.
Season the sauce with salt and pepper. Pour the sauce over the reserved cauliflower and serve at once.
Preheat the oven to 400oF. Lightly grease a 9-inch glass pie plate with coconut oil.
Combine all the crust ingredients in a food processor and process until well blended. Press the dough into the sides of the pie plate. Cover the pie plate and place it in the fridge to let it set while you work on the pumpkin filling.
Combine all the pumpkin filling ingredients in a large mixing bowl. Beat with an electric mixer until the pumpkin filling is smooth and creamy. Stop and scrape down the sides of the bowl, if necessary, to incorporate all the dry ingredients.
Pour the pumpkin filling into the prepared pie plate and spread it out evenly, smoothing it with a spatula or a spoon. Pour some love in, as well, which is essential for baking.
Bake the pie in the center of the oven for 10 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the pie is rm but still gives a little when lightly touched.
Transfer the pie to a wire rack to cool completely. Once the pie is cool, cover and chill it in the refrigerator for at least 4 hours to achieve the best taste and texture. Chilling the pie overnight is even better.
Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Be sure to leave an overhang so it’s easier to remove the finished bars. Set aside.
Prepare the base. Combine the almonds and pecans in a food processor, and process to form to a coarse meal. Add the dates and process until the dates are broken down. Add the cacao powder and salt and pulse to combine. The nut-date mixture should stick together when pressed between two fingers. Press the nut-date mixture into the bottom of the prepared loaf pan and set in the freezer to make a crust while you prepare the filling.
Prepare the filling. In a high-speed blender, process the avocados, mint, coconut nectar and peppermint flavor until smooth. You may need to stop the blender and scrape down the sides a few times. Add the melted coconut oil and blend for a few seconds to combine. The mint mixture should be thick and creamy. (If your blender doesn’t process the mixture very well, try blending it in batches until smooth.)
Remove the loaf pan from the freezer. Pour the avocado-mint mixture on top of the nut-date crust, smoothing it out with an offset spatula or the back of a spoon. Return the loaf pan to the freezer and let the avocado-mint layer get firm, at least 1 hour.
Prepare the chocolate topping. You’re almost there! Last layer, here we go. Whisk together all the ingredients in a small bowl until smooth.
Remove the loaf pan from the freezer once again and pour the chocolate topping on top of the avocado-mint layer, smoothing it out quickly with an o set spatula or the back of a spoon. Return the loaf pan to the freezer one last time and allow the top- ping to set, at least 1 to 2 hours.
To cut this into bars, remove the triple-layer block from the loaf pan by pulling up on the parchment paper. Set it on a cutting board. Place a sharp serrated knife in a jar of hot water for several minutes, wipe it with a kitchen towel, and then, using a light sawing motion, cut the block into squares. It’s okay if the top cracks (I think it actually looks pretty that way), but try to keep all the layers intact. Warm the knife in the water as needed to cut all the squares.
} Store the bars in an airtight container in the freezer for up to a 3 weeks (if they last that long!).
2Tbs.pumpkin pureethe easiest way to get this is from an organic carton, sourced at a health market- or increasingly "regular" markets
1cupunsweetened almond or coconut milk
1Tbs.pure vanilla extract
1Tbs.coconut nectarto sweeten
Heat the pumpkin and spices: In a small saucepan over medium heat, Stir constantly.
Stir in the coconut nectar.
Warm the almond/coconut milk in another small saucepan: Whisk in the almond/coconut milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
Blend the almond/coconut milk with the pumpkin mixture: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.