Healing Thru Food’s Healthy Thanksgiving



Greetings and happy (almost) Thanksgiving!

I wanted to share with you what I will be making and sharing with my family this year. Although they are choosing to make traditional SAD (standard American diet) dishes, I will contribute what I think will warm their hearts and bellies and what I hope will be a glimmer of inspiration as to what they can make in the future. 🙂

Just because we grew up with certain unhealthful holiday foods (hormone infused turkeys, bagged white flour rolls, canned cranberries, white sugar laden pumpkin pie, etc), does not mean we have to stick to these traditions! It’s time to create new and healthy traditions and ‘carve’ out (no pun intended) a new conscious path to eating for health. The holidays are no longer an excuse to gorge. It truly is about FAMILY, LOVE and COMFORT. Adding in foods that do not serve you takes away from this feeling leaving you empty, guilt ridden and possibly a few lbs heavier, which never makes anyone feel good. Remember that what you eat is one of the ONLY things you can control, so use this info to EMPOWER you and to start making healthy choices that serve you.

Since I am not hosting the dinner and I am just a guest at my lovely cousin’s house, I am bringing a few things that I know I can eat without having to investigate whether they are ‘safe’ for me. I know for certain, most of the dishes will contain something that I do not personally include in my eating lifestyle, whether it’s butter, milk or animal flesh. So, I am making 3 seasonal dishes: Orange Cranberry Quinoa, Coconut Curry Pumpkin Soup and  a Raw Persimmon Pie.

Orange Cranberry Quinoa

Organic ingredients:

1 tbsp coconut oil

1/2 cup onion, chopped

1 tsp curry powder

2 cups veggie broth

1 cup quinoa, rinsed and drained

sea salt to taste

grated orange peel

1/4 cup dried cranberries

Heat oil in medium saucepan over medium heat until hot. Cook onions 2 minutes or until wilted but not browned. Add curry powder; cook and stir 30 seconds (be careful not to burn) Add broth, quinoa and ¼ tsp salt; bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.

When cooked through, add in orange peel and dried cranberries. Cover and let stand for 3 min. Serve warm.

Coconut Curry Pumpkin Soup (found this recipe at allrecipes.com, I cannot take credit and I have also never made it but it sounds DIVINE and I am super excited about tasting it!)

Organic ingredients:

1/4 cup coconut oil

1 cup chopped onions

1 garlic clove, minced

3 cups veggie broth

1 tsp curry powder

1/2 tsp sea salt

1/4 tsp ground coriander

1/4 tsp crushed red pepper flakes

1 can 100% pure pumpkin

1 cup coconut milk

Heat coconut oil in a deep pot over medium heat. Stir in onions and garlic. Cook until onions are translucent (about 5 min). Mix in veggie broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until mixture comes to a gentle boil, about 10  min. Cover and boil 15-20 min more, stirring occasionally. Whisk in the pumpkin and coconut milk and cook another 5 min. Pour soup into blender (or Vitamix) filling half way and working in batches. Can also use a hand blender and mix directly in pot (just use caution not to splash and burn yourself!). Serve warm.

Raw Persimmon Pie

*note-make crust first

Organic ingredients:

1/2 cup dry raw pecans

1/4 cup raw almonds

3 tbs unsweetened shredded coconut

2 Medjool dates

1/8 tsp sea salt

1/4 tsp vanilla extract

1 tbs raw honey

Directions for crust:

Put all dry ingredients into blender. Remove pits from dates. Put in blender and blend until finely ground but not powdery. Add in honey and blend for a few seconds. Pour into pie plate and press into shape. Set aside to make filling.

Filling:

4 ripe Fuyu persimmons

1/2 tsp cinnamon

1/8 tsp nutmeg

Rinse persimmons, cut off tops and peel skins. Slice into pieces and remove any hard black seeds. Put fruit into blender with spices and blend until velvety smooth-about 15 seconds. Pour blended persimmons into crust. Allow to set, refrigerate for several hours. After slicing, sprinkle with additional coconut (optional).

I hope you attempt and enjoy these tasty and conscious seasonal recipes! Please leave comments and let me know how they turn out!

Wishing you and yours all the very best for a happy Thanksgiving and as always, much love and gratitude for keeping up with Healing Thru Food, for it’s purely for YOU and your well being!

Blessings, health and happiness,

Dori

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