Happy Thanksgiving! On a day where we celebrate family, friends & gratitude, I want to express my thanks to you, my faithful readers. I whipped up an early Thanksgiving dinner for me & my hubby and we deeply enjoyed the warm, nourishing comfort on a cold, rainy Portland night. Whatever is on your Thanksgiving dinner plate, enjoy in the best of health & happiness.
Holiday Medley & Sweet Potato Mash
The Holiday Medley is reminiscent of the most flavorful stuffing–now made raw, vegan & gluten-free! Spiked with a hearty portion of kale, my green lovers will be very satisfied with this one. The sweet potato mash is divine on the side–perfectly creamy with just the right amount of savory spice.
- 1/3 cup olive oil
- 2 cloves garlic, minced
- ¼ cup diced sweet onion
- 4 teaspoons all purpose seasoning (salt free, my fave is Bragg’s Sprinkle)
- ½ teaspoon salt
- black pepper to taste
- 1 cup Brazil Nuts or walnuts
- 1 cup diced celery (about 2 large stalks)
- 1 cup diced carrots (about 2 medium carrots)
- ¾ cup chopped parsley (about 1/2 bunch)
- 8-10 small lacinato kale leaves + 2 pinches of salt
In a large bowl, whisk together the olive oil, garlic, onion, seasoning, salt and pepper. Place the Brazil nuts in the food processor and process until finely ground. Scrape into the bowl with oil and spices. Add the celery, carrots and parley to the mixture. Chop the kale into thin ribbons. In a separate bowl, toss the kale with a few pinches of salt. Massage the kale with your hands until it wilts. Add the kale to the rest of the mixture and mix very well. If you would like, divide the medley over 2 teflex lined dehydrator trays and warm at 115 degrees for 2 hours.
Sweet Potato Mash
- ¾ cup water
- ½ cup cashew
- 1 tablespoon coconut oil
- ½ teaspoon cumin
- ½ teaspoon salt
- 1½ cup peeled & chopped sweet potato
- 1 cup chopped carrots
In a high speed blender, combine the water, cashews, coconut oil, cumin and salt. Blend until very smooth. Add the sweet potato and carrot and blend again until very smooth, creamy & warm.