Thanksgiving Wrap up

3 Dec

I hope that this post finds you all well and that you are nice and relaxed after a long weekend of friends, family and of course….food!

This Thanksgiving I was lucky enough to spend the holiday with a friend’s family in Northern California.  The mountains, trees and open fields were a wonderful backdrop for the holiday.  We were greeted with sunny skies and warm temperatures, it doesn’t get much better than that.  Experiencing a place like this certainly makes one thankful to be alive!

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Of course Thanksgiving wouldn’t be complete without lots of delicious homemade food.  Since many traditional dishes contain meat and creamy sauces, I like to take the opportunity to put my own healthy spin on some Thanksgiving favorites.  Here were my contributions to the table this year.

 

Pumpkin Potato Soup with Kale

1 tbsp coconut oil2013-11-29 00.12.09
1 medium onion, diced
4 cloves garlic, minced
1 quart vegetable broth
4 cups water
2 lbs red potatoes, cut to 1/2 cubes
1 large can organic pumpkin
1/2 bunch kale
1/4 cup red wine vinegar
1 tsp nutmeg
salt and pepper to taste
grated parmesan
parsley

1.  Heat the coconut oil in a large soup pot, add the garlic and onion and cook for a few minutes until fragrant
2.  Add the water and vegetable broth and bring to a low boil
3.  Add the potatoes and pumpkin, simmer for about 20 min or until the potato has cooked
4.  Just before serving, add the kale and stir well until it is wilted nicely into the soup
5.  Garnish with parsley and grated parmesan and serve

* For a vegan version of this, simply omit the parmesan garnish, it will still taste delicious!

 

Cranberry Pear Sauce

1 bag whole cranberries2013-11-29 00.10.51
3 pears, peeled and cubed
1/2 cup orange juice
1/2 cup water
cinnamon
brown sugar
nutmeg

1.  Add all ingredients into a medium saucepan
2.  Bring to a rolling boil, reduce heat and simmer until the sauce has thickened

These both turned out great and would be a great addition to your Christmas or Hanukkah meal as well!

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