Thanksgiving is just a few days away and I know your kitchen could be pretty chaotic with lots of cooks in the kitchen. That’s why I wanted to share with you three easy, healthy and delicious recipes that will impress your in-laws, family and friends!
From mac n cheese to the perfect holiday cocktail…
BAKED MAC ‘N’ CHEESE
PEOPLE: 4
INGREDIENTS
• 1 tbsp avocado oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• Sprinkle with salt and pepper
• 1 tbsp hemp seeds
• 1-8 oz. Box of chickpea pasta (for 4 people)
• 3 cups whole milk
• 2 tbsp cassava flour
• 1 tbsp Dijon mustard
• 1⁄2 cup raw Gruyere cheese
• 1⁄2 cup raw sharp cheddar
• 1⁄2 cup raw sheep’s milk
• 1⁄2 cup raw Manchego
• 2 cups cooked broccoli
DIRECTIONS
1. Add olive oil to a skillet over medium heat and sauté the onion and garlic until cooked and lightly browned. Add a pinch of salt and pepper.
2. In a medium pot, bring water to a boil and cook chickpea noodles according to package directions.
3. **Preheat the oven to 200°C while the pasta finishes cooking.
4. Once the pasta is ready, strain it and use the pot to start preparing the cheese mixture.
5. Over medium heat, add mustard and milk and slowly start adding the coconut flour, stirring regularly.
6. Slowly pour in the cheese, adding 1/2 cup at a time while continuing to stir.
7. Once all the cheese is melted, add the onion and garlic and mix well.
8. Stir in broccoli and pasta until evenly coated.
9. Finally, coat a ceramic or ovenproof dish with non-stick spray and place the mac ‘n’ cheese in it.
10. Top with hemp seeds and put in the oven for about 15 minutes.
11. When the top is lightly browned, remove from the oven, arrange on plates and enjoy!
Hearty Oven Roasted Carrots
PEOPLE: 4-6
INGREDIENTS
Carrots
• 2-3 large bunches of carrots
• 2 tbsp olive oil
• 1⁄3 cup raw pumpkin seeds
• 1⁄4 cup pomegranate seeds
• Freshly ground sea salt to taste
• Freshly ground black pepper,
to taste
• Fresh parsley for garnish
Spicy yogurt sauce
• 1 cup plain Greek yogurt
• 2 teaspoons fresh garlic, minced
• 1⁄4 cup tahini
• 1 tbsp fresh lemon juice
• 1⁄2 tsp ground cumin
• Freshly ground sea salt to taste
DIRECTIONS
1. Preheat the oven to 375°F.
2. Wash the carrots, pat dry, peel and cut off the stalks.
3. Place the carrots on a large baking tray and drizzle with olive oil, then sprinkle with salt and pepper and place in the oven. Roast for about 20 minutes.
4. Place all yogurt sauce ingredients in a small blender or food processor
stir until smooth. You can slowly add a splash of water to thin the mixture until a smooth consistency is achieved.
5. When the carrots are about 5 minutes away, place the pumpkin seeds on a small baking sheet and let them roast for a few minutes.
6. When the carrots are easily pierced with a fork and look nicely roasted, remove them from the oven. Add them to a dish. When ready to serve, drizzle with the yogurt sauce and sprinkle the pumpkin and pomegranate seeds on top. Garnish with parsley and season with salt and pepper.
CIDER, THYME, BEE KNEES
SERVICE: 1
INGREDIENTS
• 4 fresh thyme sprigs
• 2 tbsp raw honey (can be replaced with monk’s honey).
fruit for production and sugar)
• 1 tbsp apple cider vinegar
• 2-3 lemons, juiced
• 1⁄2 cup water
• 2 ounces gin (or vodka)
• Extra thyme and star anise for garnish
(optional)
DIRECTIONS
1. Add thyme, ACV, honey and water to a skillet over medium-high heat. Bring to a boil and then remove from heat. Stir regularly.
2. Allow to cool, then strain the mixture.
3. Fill a shaker with ice and add lemon juice, ACV mix and alcohol.
4. Shake and serve in a pretty coupe glass with a sprig of thyme and star anise for garnish.
These 3 recipes will be WINNERS at your Thanksgiving or holiday gathering.
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